Recipes

DIY Chilis Mozzarella Sticks

Sun, 24 Nov 2024 13:15:39 GMT

Join me on a cheesy adventure as we head to Chilis to taste their legendary fried mozzarella sticks, then recreate them with air-fried, deep-fried, and even GIANT tests! Will my recipes beat the original?

100 Calories Per Normal Size

1,500 Calories Per Giant

DIY Chilis Mozzarella Sticks

See below copycat recipes for Chili's the marinara, Nashville hot sauce, Honey Chipotle Sauce, and their Mozzarella Sticks both normal size and giant!

Author: HellthyJunkFood
Recipe Type: Dinner
Cuisine: American
Serves: 4

THINGS YOU'LL NEED:

Small Food Processor
Deep Fryer or Large Pot For Frying
Parchment Paper
Large Pan with Rack Insert
Small Pot
Stovetop

INGREDIENTS:

Large Cheese Block
3 Cups Flour
Italian Seasoned Bread Crumbs
5 Large Eggs
Italian Seasoning & Salt
Ranch (optional dipping sauce)

Honey Chipotle Sauce

Chipotle Peppers, 1 Can
3 Tbsp Honey
1Tbsp Soy Sauce
1/4 Cup Ketchup
1 Tbsp Chipotle Seasoning

Nashville Hot Sauce

1/2 Cup Oil
3 Tbsp Cayenne Pepper
2 Tbsp Brown Sugar
1 tsp Smoked Paprika
2 tsp Garlic Powder
2 tsp Salt
2 tsp Pepper
1 Tbsp Honey
1/4 Cup Franks Hot Sauce
6 Drops The Bomb OR Hot Sauce Extract
3-6 Drops Orange Food Gel

Marinara

Can of Tomato Sauce
1 tsp Italian Seasoning
1 tsp Sugar

INSTRUCTIONS:

Start with making your sauces. Blitz together the honey chipotle ingredients in a a food processor and put on the heat until boiling, simmer for 3 minutes and take off the heat to cool until ready to serve. For the Nashville hot sauce mix together the ingredients and mix on heat. Add food gel if wanted but unnecessary. (also OK to add the oil from the fryer instead of heating in a pot) For the marinara mix together the ingredients and set aside.
Follow by cutting your cheese block(s) into 3.5 by 2 by .5 for normal size mozzarella sticks. For A giant one cut 7 by 4 by 1.
Batter with seasoned flour first, then seasoned scrambled egg, and then Italian bread crumbs. Repeat. Place on parchment paper and cover with plastic wrap. Rest in the freezer until firm for 30 minutes to 1 hour prior frying.
Preheat the fryer (or fryer oil) to 350F. Deep fry until the cheese starts to crack out of the sticks, about 3 minutes OR 5 minutes for the big one. You should see a golden brown color.. You can also air fry the normal mozzarella sticks at 350 for 6 minutes but flipping half way through to crisp up both sides.
These are ready to eat right away with the marinara OR serve coated in the Honey Chipotle or Nashville Hot Sauce and Dip in Ranch.

Serving Size: 1 Calories: 1,501 Fat: 46g Saturated Fat: 85g Trans Fat: 2g Carbohydrates: 117g Sugar: 11g Sodium: 4,004mg Fiber: 2g Protein: 69g Cholesterol: 115mg

DIY Burger King Purple Wednesday Burger

Sat, 19 Oct 2024 12:42:04 GMT

Thanks to some Burger King inspiration The PURPLE Wednesday Whopper has come to life in my kitchen and it can yours too. This time 100% purple.

720 Calories Per Wednesday Whopper

DIY The Real Wednesday Purple Whopper // Burger King Addams Family Meal Review & Recipe

Purple bun made out of sweet potato and the rest of the burger is ALL NATURAL ingredients with just a bit of purple food dye... just like Wednesday Addams would make it herself.

Author: HellthyJunkFood
Recipe Type: Dinner
Cuisine: American
Serves: 4

THINGS YOU'LL NEED:

Large Pot
Medium Bowl
Stand Mixer
Baking Sheet
Cutting board and Knife
Parchment Paper

INGREDIENTS:

Ground Beef
Swiss Cheese
Lettuce
Red or White Onion
Pickles
Ketchup
Mayo

Dough

1 Large or 2 Small Purple Sweet Potatoes
1 1/2 Cup Luke Warm Milk
1 Packet Active Dry Yeast
2.5 Cups Flour
1/2 Tsp Salt
2 Tbsp Sugar
Purple Food Gel
melted butter
Black Sesame Seeds

INSTRUCTIONS:

Boil sweet potatoes in large pot until fork tender.
Strain from pot and use a fork to mash until smooth.
In stand mixer bowl mix together lukewarm milk and active dry yeast. Allow to activate. About 5 minutes.
Add mashed purple potatoes, salt, sugar, and 1/4 of the flour. Start your stand mixer on medium low with the dough hook and slowly add int the rest of the flour and mix until the dough comes together and begins to unstick from the bottom of the stand mixer bowl.
Roll out onto a floured surface and knead for about 5 minutes. Place in a lightly oiled bowl and cover with plastic wrap to rise in a warm area for about 2 hours or until doubled in size.
Once the dough has risen punch it down releasing the air and roll out onto a floured surface. Roll into a tube and cut into 5 buns for whopper size rolls. To make it more purple add up to 4 drops of food dye per roll for maximum purple color. Unnecessary but will make the burger more creepy. Kneed each roll to combine the food dye entirely. Roll into a ball and place on a parchment lined paper.
Brush with butter and top with black sesame seeds. Let rise for 30 more minutes and then bake for 15-20 minutes or until the internal temperature of the buns are between 190F and 200F. Take out and cool.
Cook the burger on a grill pan to imprint the marks and then broil for 3 minutes, until fully cooked.
Optionally make all of your toppings purple by putting a drop of food dye in mayo and mixing, put food dye in water and allow the rest of your veggies to soak about 1 hour. For the cheese melt a few slices of Swiss cheese in a small bowl, stir in food dye, and spread on parchment paper in a small square, place other piece of parchment onto to press down and smooth out the cheese. Refrigerate until ready to serve.
Build starting with bottom bun, burger patty, cheese, pickle, mayo (OR Ketchup if your not making the 100% purple whopper), pickles, onion, tomato, mayo, top bun. Serve!

Serving Size: 1 Calories: 740 Fat: 46g Saturated Fat: 16g Trans Fat: 2g Carbohydrates: 50g Sugar: 11g Sodium: 1,340mg Fiber: 2g Protein: 32g Cholesterol: 115mg

DIY Wendy's TOP SECRET Kollab Sauce

Sun, 13 Oct 2024 16:34:21 GMT

The Krabby Patty Top Secret sauce, from SpongeBob, is getting recreated today. No heist plan needed... just taste buds.

120 Calories Per 2 Tbsp

DIY Wendy's TOP SECRET Kollab Sauce

It's about time we got our hands on the flavors of bikini bottom! The Wendy's & Paramounts Kollab has brought us a top secret sauce that I set out the crack.

Author: HellthyJunkFood
Recipe Type: Sauce
Cuisine: American
Serves: 2-4

THINGS YOU'LL NEED:

Medium Bowl

INGREDIENTS:

Top secret sauce:
1/2 Cup Mayo
2 Tbsp Ketchup
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Sugar
1-2 Tbsp Lemon Juice
Dash of Paprika
1 tsp Vinegar,

INSTRUCTIONS:

Mix together the above ingredients in a small bowl. You can serve right away or chill for 2 hours.

Serving Size: 1 Calories: 120 Fat: 9g Saturated Fat: 2g Trans Fat: 0g Carbohydrates: 5.5g Sugar: 2g Sodium: 1,889mg Fiber: 0g Protein: 34g Cholesterol: 11mg

DIY Barbecue Thors Hammer

Sat, 14 Sep 2024 15:31:37 GMT

I've been wanting to eat an entire beef shank ever since I caught on to the enormous trend brought to the internet by Third Wave BBQ in Australia. Since it's so far away, I had to take matters into my own hands and make it myself.

14,014 Calories Per Dish

DIY Thors Hammer // A TRIBUTE To Third Wave BBQ

When one super hero happens to have the same name as a cut of beef one must make a giant plate and try to get Chris Hemsworth to eat it themselves. Who me? No, Third Wave Burgers & BBQ in Australia. I can't get myself there but need that dish pronto so making it is the only way. I made this mostly by scratch with a few hacks along the way. Use this recipe in full or in parts: Mac and cheese, Oink Balls, French fries, and the Thors Hammer instructions all included.

My recipe shares a way to oven smoke but I highly reckoned you use a smoker if you have one for best results. Still tasted amazing though!

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American BBQ
Serves: 6-10

THINGS YOU'LL NEED:

Cookie Sheet with Wrack
Heavy Duty Tin Foil
Rubber Spatula
Butcher Paper
Meat Claws
Torch
Butchers Twine
Wood Chips

INGREDIENTS:

6-10 lb Beef Shank
Barbecue Sauce
Prepared Meatballs Raw
Bacon

Thors Hammer Marinade:

34 oz Coke
1 Cup Water
1/4 Cup Salt
2 Tbsp Garlic Powder
1/4 tsp Pepper
2 tsp Apple Cider Vinegar
1/4 Cup Honey
2 Cups Ice

Mac & Cheese

3 Tbsp Butter
2 Tbsp Flour
1 12 oz Can Evaporated Milk
1 Cup
2 Cups Half & Half
t Tbsp Onion Powder
2 tsp Garlic Powder
1/4 tsp Cayenne
1/2 Cup Mozzerella
1/2 Cup Sharp Cheddar
1/2 Cup Jack Cheese
1 box elbow macaroni
In a separate bowl combine the same amount of cheeses as above separately for the topping.

Dry Rub

1/4 Cup Brown Sugar
2 tsp Salt
2 tsp Black Pepper
2 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ground Mustard
1/2 tsp Cinnamon
1/2 tsp Celery Salt
1/4 tsp Cayenne Pepper

INSTRUCTIONS:

Prep the meat. by marinading it over night. Make the marinade my heating the marinade ingredients in a tall stock pot until boiling. Cool and then let the meat soak covered over night.
Prep the Oink Balls but taking meatballs and wrapping them in bacon. I took two normal sized ones and rolled them into one. Wrapped two slices around each ball. Places them on a prepared baking sheet to freeze until baking to finish. Oink balls are cooked when the internal temperature is fully cooked and bacon is crisp on the exterior.
Make the Mac and cheese by boiling the pasta to box instructions and setting aside. IN a large pot melt butter and whisk in flour until golden brown. then pour in evaporated milk and half and half. As this comes to a simmer add in seasonings and melt in cheese. Stirring frequently. Fold in the noodles.
Make the dry rub by mixing together all dry rub ingredients.
2 hours before smoking soak wood chips. When ready to smoke, take the wood chips and place them on a tin foiled lined baking sheet. Place the wrack above it. Brush barbecue sauce on and add the dry rub. Stand the beef shank up. I used tin foil to help hold it in place. Use tin foil to built a tent above and around the pan, not letting any heat out.
Bake French Fries, I bough premade checkers and made them spicy with cayenne pepper. Also bake the Oink Balls, if not already done.
Preheat the oven to 230F and smoke for 6 hours or until 175-180F. Then take it out of the oven replace the foil with butcher paper that is greased or brushed, in my case, with barbeque sauce. Stick it back in the oven until ready to serve.
Serve by taking a platter pouring in the Mac and Cheese, topping it with the extra cheese and torching the top to melt it. You can also broil if you do not have a torch. Place the barbecue Thors hammer in the center. Pour in the fries. Place the Oink balls around the dish. Brush on more bbq sauce and serve with Meat Claws.

Serving Size: 1 Calories: 14,014 Fat: 1,080g Saturated Fat: 242g Trans Fat: 0g Carbohydrates: 837g Sugar: 74g Sodium: 18,189mg Fiber: 54g Protein: 1,089g Cholesterol: 2,613mg

ENTIRE ORDER OF PIZZA HUT BREADSTICKS ONLY 300 CALORIES | 1g CARB PER STICK

Sat, 13 Apr 2024 12:43:24 GMT

Gluten free? Low carb? Just trying to eat less? Love Pizza Hut? This recipe is for you.

300 Calories Calories Per 5 Breadsticks

ENTIRE ORDER OF PIZZA HUT BREADSTICKS ONLY 300 CALORIES | 1g CARB PER STICK

Taking my, and many of your, all time favorite fast food treat and making it actually healthy today in this recipe inspired by @LowCarbLove's low calorie pizza. If you make it, take a picture of it, send it to @hellthyjunkfood on social media to be featured on the website.

Author: HellthyJunkFood
Recipe Type: Side Dish
Cuisine: American
Serves: 1-5

THINGS YOU'LL NEED:

Kitchen Aid Stand Mixer, Electric Hand Mixer, or Large whisk and Bowl
Oven
Large Baking Pan
Parchment Paper
Rubber Spatula

INGREDIENTS:

Sauce:

1 Can (15 oz) Tomato Sauce
6 oz Tomato Paste
2 Tbsp Sugar
1 Tsp Dry Oregano
½ Tsp Marjoram
½ Tsp Dry Basil
½ Tsp Garlic Powder
½ Tsp Salt

Topping:

2 Tbsp Parmesan Cheese
2 Tsp Garlic Powder
2 Tsp Garlic Salt
2 Tsp Onion Powder
2 Tsp Oregano
2 Tsp Basil

Bread::

10 Eggs, egg whites only
1 tsp Cream of Tartar
1 tsp Baking Soda
Spray olive oil

INSTRUCTIONS:

Preheat the oven to 350F.
Combine all of the toppings ingredients in a small bowl and stir.
Combine all the sauce ingredients in a small pot and stir. Put on low heat until warm. Set aside and reheat right before serving.
Separate Eggs yolks from whites. This is easier to do when the eggs are cold. You will only need the whites for this recipe.
Place the egg whites in the large stand mixer bowl and whip until it starts to form peaks. About 3-5 minutes. Will whip faster when the egg whites are room temperature.
Once peaks start to form, stop whipping, add Cream of Tartar and Baking Soda, and continue to whip for an additional 2 minutes.
Line a Baking sheet with parchment Paper. Spray oil on the bottom and sides. Put the cloud bread into the pan, evening out the top of dough with a rubber or flat spatula. Cut in imprints of where the breadsticks will separate into 5 breadsticks.
Spray more oil on top and sprinkle on the topping/seasoning in an even layer on top of that.
Bake for 10 minutes. Then remove the parchment paper, reset the oven to broil, and broil the top of the breadsticks until golden brown.
Cut apart using a pizza cutter, serve on a plate with a side of the sauce. Dip and enjoy!

Serving Size: 1 Calories: 302 Fat: 9g Saturated Fat: 2g Trans Fat: 0g Carbohydrates: 5.5g Sugar: 2g Sodium: 1,889mg Fiber: 0g Protein: 34g Cholesterol: 11mg

DIY 10 LB Turkey Sized IKEA Meatball

Wed, 10 Jan 2024 19:47:03 GMT

Inspired by Ikea's holiday UK giveaway today I take on their Swedish meatball recipe myself and I think it turned out amazing. You be the judge!

10,188 Calories Per Giant Meatball

DIY 10 LB Turkey Sized IKEA Meatball

Giant or normal size bound to bring you right to Sweden. Just follow these instructions.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: Swedish
Serves: 1

THINGS YOU'LL NEED:

Extra Large Mixing Bowl
Wok or Large Frying Pan to Sear
Large Sheet Tray
Tin Foil
Large Pot
Fod Processor
Extra Large Serving Plate

INGREDIENTS:

Meatball:

1 lb Ground Beef
1/2 lb Ground Pork
1 Onion Finely Chopped
1 Clove Garlic Minced
100g Breadcrumbs
1 Egg
5 Tbsp Milk
Salt and Pepper

Cream Sauce:

Dash of Oil
40g butter
150ml Beef Stock
150ml Vegetable Stock
150ml Heavy Cream
2 tsp Soy Sauce
1 tsp Dijon Mustard

Mashed Potatoes:

1 lb Potatoes
1 Stick Butter room temperature
1/2 Cup Reserved Potato
1/4 Cup Milk
Salt and Pepper To Taste

Garnish with Parsley

INSTRUCTIONS:

Combine the beef and pork. Add onion, garlic, breadcrumbs, egg, milk, salt and pepper. (Multiply this recipe by 5 for a. GIANT 10lb meatball. )
Shape mixture into small or 1 big ball. Place on a plate and place in the oven for 2 hours. This will help them keep their shape.
In a frying pan. Heat oil to medium heat. When hot gently add meatballs and brown on all sides.
When browned set them in an oven proof dish or tinfoil and cover. Place in a hot oven 350F for 30 minutes or until cooked through.
To make the mashed potatoes peal and cube the potatoes, and boil for about 10 minutes or until fork tender. Place in a blender and blitz with butter, potato water, milk, salt and pepper.
For the iconic Swedish cream sauce melt butter in the same pan you cooked the meatball. Whisk in flour for a bout 2 minutes. Add both beef and vegetable stock continuing to stir. Then add the cream, soy sauce, dijon mustard. Bring to a simmer to thicken and add salt and pepper to taste.
Serve on a plate with mashed potatoes, covered in sauce, topped with chopped parsley

Serving Size: 1 Calories: 10,188 Fat: 694g Saturated Fat: 597g Trans Fat: 0g Carbohydrates: 258g Sugar: 2g Sodium: 10,320mg Fiber: 0g Protein: 939g Cholesterol: 7,742mg

PERFECT Grilled Cheese Recipe

Sun, 17 Dec 2023 14:47:46 GMT

I tested different spreads, breads, cheese combinations, and cooking methods to figure out the BEST way to make grilled cheese.

572 Calories

How To Make The PERFECT Grilled Cheese

This recipe is now my all time favorite thing to eat. IF you haven't ever grilled your grilled cheese it's time to start now.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Griddle Pan
Lid

INGREDIENTS:

Softened Butter
Sourdough Bread
Mozzarella Cheese Slices
Mild Cheddar Cheese Slices
Gouda Cheese Slices
Havarti Cheese Slices
Campbells Tomato Soup
Milk

INSTRUCTIONS:

Slice the sourdough to a 3/4 inch thickness.
Spread softened butter on each side of the bread.
Heat a griddle pan to medium and place each bride slice butter side down on the pan.
Layer in the four cheeses and cover with a lid.
After 1-2 minutes, check for golden brown and flip the two sides together.
Rotate the sandwich and grill for another minute and flip for the grill marks.
Serve with a bowl of tomato soup.

Serving Size: 1 Calories: 572 Fat: 28g Saturated Fat: 150g Trans Fat: 10g Carbohydrates: 48g Sugar: 120g Sodium: 20mg Fiber: 25g Protein: 35g Cholesterol: 30mg

DIY Chick-fil-A Fried Chicken & Wings

Tue, 12 Dec 2023 21:48:20 GMT

If you like Chick-fil-A you will love this recipe as it brings the sandwich to the next level with so much more flavor.

600 Calories per 5 wings

DIY Chick-fil-A Fried Chicken & Wings

Inspired by Chick-fil-A's spinoff restaurant Little Blue Menus new wings recipe! Just for fun I decided to fry up an entire Chick-fil-A chicken as well. All recipe details below...

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Deep Fryer
Cutting Board
Large Bowl or Container To Brine

INGREDIENTS:

Chicken wings & or a Small Chicken
Dill Pickle Chips
Brine

Brine:

5 Cups Hot Water
1 Cup Pickle Juice
½ Cup Salt
⅓ Cup Sugar
2 tsp accent flavor (MSG)
¼ Cup Olive Oil

Dry Rub:

2 tsp paprika

1 tsp black pepper

½ teaspoon cayenne pepper

1 tsp accent flavor (MSG)

Wet Mixture:

1 cup milk

2 large eggs

Dry Mixture:

1 cup all-purpose flour

2 Tbsp powdered non-fat milk

1 tsp baking powder

½ tsp salt

2 tsp sugar

2 tsp paprika

1 tsp black pepper

½ teaspoon cayenne pepper

1 tsp accent flavor (MSG)

INSTRUCTIONS:

Grab some chicken wings or a whole chicken.
Soak them in the brine, which is a mixture of salt, sugar, pickle juice and warm water until the sugar and salt dissolves. I used pickle juice straight from the jar.
Refrigerate covered for 2 to 3 hours, or overnight.
Mix your dry rub in one bowl, your dry mixture in another bowl, and your wet mixture in a third bowl.
Take the chicken wings out, pat dry, add on your dry rub. Then toss it into your dry mixture, then into your wet mixture, back into your dry mixture bringing along some drops of wet mixture to form flavor chunks in your breading. Set in the freezer for 30 minutes to have the breading adhere to the chicken in full. FOR THE FULL CHICKEN dry rub and then bake at 350°F for 25 minutes or until almost fully cooked dependent on the size of the chicken and then start at this breading step.
Deep fry for 6-8 minutes at 350°F until golden brown. Check to make sure the internal temperature of 165°F
Garnish with pickle chips and enjoy!

Serving Size: 1 Calories: 600 Fat: 372g Saturated Fat: 150g Trans Fat: 352g Carbohydrates: 594g Sugar: 120g Sodium: 630mg Fiber: 150g Protein: 482g Cholesterol: 700mg

PERFECT Chicken Wing Recipe

Thu, 16 Nov 2023 23:37:07 GMT

I experimented with several cooking methods to find out the best way to cook chicken wings at home. From all of the taste tests I was a you'll be surprised to find out which one came out perfect.

600 Calories Per Serving 6 servings

The PERECT Chicken Wing Recipe

From careful consideration of every way to cook chicken wings, a taste test analysis, and combinations of methods in this video I present to you the perfect chicken wing recipe. Do test this yourself and let me know what you think! Use the method with any sauce recipe but below I share with you my favorite "Garbage Style" Wing sauce made from a combination of the best sauces.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Small Pot
Deep Fryer
Tin Foil
Oven
Large Bowl

INGREDIENTS:

Chicken Wings
Water for Boiling
Oil For Frying
Hot Sauce
Medium Sauce
Barbecue Suace
Minced Garlic
Parmesan
Ranch
Celery & Carrots Optional

INSTRUCTIONS:

Boil wings for 5 minutes in salted wager.
Deep fry for 5-8 minutes at 350 degrees F.
Preheat the oven to 350 degrees F.
In a large mixing bowl combine 1/4 cup of hot sauce, medium sauce, barbecue, with 2 Tbsp Minced Garlic. Add wings a mix.
Pour them on a large tin foil sheet and place the wings. Sprinkle Parmesan cheese on top.
Bake for 5-8 minutes.
Serve with a side of celery, carrots, and ranch.

Serving Size: 1 Calories: 600 Fat: 372g Saturated Fat: 150g Trans Fat: 352g Carbohydrates: 594g Sugar: 120g Sodium: 630mg Fiber: 150g Protein: 482g Cholesterol: 700mg

Giant Totinos Roll

Fri, 13 Oct 2023 17:51:01 GMT

I met up with my friend Bruno of Pizza Bruno in Orlando to work together to oversize our favorite childhood snack, Totinos Pizza Rolls!

7,614 Calories Per Serving

How To Make Giant Totinos Pizza Rolls

it looks easy but takes a bit of technique. Follow these instructions and you'll be popping giant or normal size homemade Totinos Rolls in your mouth before you know it.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Oven
Large Bowl

INGREDIENTS:

Large Pizza Dough
2 Pepperoni Sticks
Large Block of Mozzarella
Pizza Sauce
Oregano
MSG
Salt & Pepper

INSTRUCTIONS:

Start with an extra large dough. Can combine several grocery store brand doughs, put together several pilsbury pizza doughs, or make it yourself as well. In this video I use Pizza Brunos dough for the roll.
Take mozzarella cheese blocks and pepperoni sticks and dice them into extra large cubes for the filling.
In a large bowl mix together cheese, pepperoni, pizza sauce, oregano, msg, and salt and pepper to taste.
Roll out the dough, fill it up, and close that bad baby up.
Bake in the oven until the dough is cooked.
Let cool and then take a giant bite for the hell of it! Or cut it up and share with your friends. Either way, a giant Totinos roll sure to bring you to a happy place.

Serving Size: 1 Calories: 7,614 Fat: 372g Saturated Fat: 150g Trans Fat: 352g Carbohydrates: 594g Sugar: 120g Sodium: 630mg Fiber: 150g Protein: 482g Cholesterol: 700mg

World Record Attempt: Stretching the Longest Noodles

hellthyjunkfood@gmail.com (Julia Goolia) — Thu, 14 Sep 2023 16:28:22 GMT

I linked up with my friends at Red Panda Noodle to learn all about Xi'an Biang Biang noodles and to test how long we could hand stretch a noodle.

580 Calories Per Serving

World Record Attempt: Stretching the Longest Noodles

We started by learning how they make them regularly for their customers and then moved on to create a massive noodle in real time for our own and your delicious comedic entertainment.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: Asian
Serves: 1

THINGS YOU'LL NEED:

Stand Mixer, with Bread Hook
Pan
Vacuum Sealer
Plastic Wrap
Wok
One Pot

INGREDIENTS:

Flour
Water
Salt
Oil
Fried Chilis
Bok Choy
Green Onion

INSTRUCTIONS:

In stand mixer blend together Flour and water/salt solution until the dough comes off the bottom of the mixing bowl. Roughly 10 minutes.
Vacuum seal the dough air tight or let rest for at least 1 day to let the dough set. Then press the dough into ovals and imprint a line through the center. Cover In oil and place plastic wrap on top. Let rest over night.
When the dough is ready find a clean surface to bang bang the biang biang. Take the dough with the tips of the fingers and slap the dough up and down on the counter. Once it gets long take the dough in half and bring the dough over head and then down onto the counter slamming it to create more length. Once it is long take the doughs crease/imprint and open it into an extra long circle noodle. Continue to stretch to add more length.
In a pot full of boiling water place the noodle in and stir gently. When the noodle floats it's done.
In a wok on high heat put some oil. Once heated add box choy. Than the noodle and fried chilis. Stir fry and plate topped with green onion.

Serving Size: 1 Calories: 580 Fat: 29g Saturated Fat: 6g Trans Fat: 0g Carbohydrates: 68g Sugar: 8g Sodium: 630mg Fiber: 14g Protein: 11g Cholesterol: 300mg

Cooking Seafoods LARGEST Clam Feat. The Geoduck

Mon, 11 Sep 2023 12:19:58 GMT

I head to China Town to search for the famous Geoduck to see if it this strange seafood is as amazing as everyone says it is.

80 Calories Per Serving

Cooking Seafoods LARGEST Clam Feat. The Geoduck

From y'alls request I'm getting into the weird and extreme taking on cooking challenges by getting in the kitchen with ingredients I've never seen before starting with the goeduck aka the World's Largest Clam. Follow these instructions below if you'd like to make one yourself.

Author: HellthyJunkFood
Recipe Type: Appetizer
Cuisine: Asian
Serves: 1

THINGS YOU'LL NEED:

One Pot
Tongs
Knife
Cutting Board

INGREDIENTS:

1 Geoduck
Limes
Sriracha

INSTRUCTIONS:

Boil for 20 seconds.
Break out of its shell. Remove the guts and the pull off the membrane.
Boil the shell for 5 minutes to use as a serving plate.
Slice the geoduck thin.
Squeeze some lime for acidity and add some sriracha for spice.

Serving Size: 1 Calories: 80 Fat: 0g Saturated Fat: 0g Trans Fat: 0g Carbohydrates: 0g Sugar: 0g Sodium: 300mg Fiber: 14g Protein: 17g Cholesterol: 30mg

Jerk Chicken Just Like Jamaica Does It!

Thu, 07 Sep 2023 22:13:11 GMT

While in Jamaica I had the incredible opportunity to taste some authentic Jerk Chicken at the famous Scotchies. It inspired me to get back in the kitchen and recreate it myself.

269 Calories Per Serving

Jerk Chicken Recipe Just Like Jamaica Does It!

Follow this recipe to be transported to Jamaica and let me know what you think!

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: Jamaican
Serves: 1

THINGS YOU'LL NEED:

Food Processer
Saute Pan and Lid
Airfryer
Cleaver of Big Knife
Large Cutting Board

INGREDIENTS:

4 Scotch Bonnet Peppers, Seeded (Habeneros)
1 Bunch Scallions, Roughly chopped
15 Garlic Cloves, Pealed
1/4 Cup Brown Sugar
1/4 Cup Pineapple Juice
2 Limes Juiced
12 Sprigs of Thyme
2 Tsp Ground Allspice
3 Bay Leaves
2 tsp Ground Nutmeg
1 tsp Black Pepper
1 Tsp Ground Cloves
1/4 Cup Sodium Sauce
1/3 Cup Ketchup
2 Tsp Apple Cider Vinegar

2 lbs Chicken

INSTRUCTIONS:

Take all of the marinade ingredients and blitz them in a food processor. Set some of the marinade aside to use as a sauce for later.
Pat dry chicken, season lightly with salt and pepper, and cover in a sealed container. Let sit fro 24 to 48 hours.
Heat pan to medium high heat and grill both sides of chicken until brown. Place in the air fryer until he chicken gets to 165F. About 15 minutes. Flip and cook for additional 5 minutes to get crispy on both sides.
Chop the chicken straight through the bone and serve toped with chopped green onion.
Enjoy with your choice of Scotch Bonnet or Jerk Sauce,

Serving Size: 1 Quarter Calories: 259 Fat:22g Saturated Fat: 0g Trans Fat: 0g Carbohydrates: 0g Sugar: 0g Sodium: 67mg Fiber: 0g Protein: 15g Cholesterol: 103mg

Turning VIRAL TikTok Recipes Into PIZZA

Sat, 05 Aug 2023 13:21:24 GMT

If you love tacos and pizza this recipe will bring your heart the most joy that it's ever had.

380 Calories Per Taco

3 AM Pizza Tacos Recipe

You need this if you're too lazy to cook but want something so tasty you're little heart will flutter.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Saute Pan and Lid

INGREDIENTS:

Spicy Italian Sausage
Pizza Sauce
Shredded Mozzarella Cheese
Small Tortillas
Mini Pepperonis
Fresh basil

INSTRUCTIONS:

Heat sauce pan to medium high heat.
Take a handful of spicy sausage and smash into a tortilla. Place the tortilla meat down and cook until the sausage is cooked through.
Turn down the heat to low and add pizza sauce, cheese, and pepperonis. Cover with a lid, take off the heat, and let the cheese melt. Careful not to burn the bottom of the tortilla.
Place a basil leaf ontop, fold in half. and enjoy.

Serving Size: 1 Pizza Taco Calories: 380 Fat: 15g Saturated Fat: 5g Trans Fat: 0g Carbohydrates: 100g Sugar: 10g Sodium: 200mg Fiber: 2g Protein: 15g Cholesterol: 15mg

Testing Tiktoks Viral Cottage Cheese Ice Cream Recipe

Mon, 17 Jul 2023 17:24:13 GMT

We decided to take on our own Neapolitan version of Cottage Cheese Ice Cream to see how it compares to the original.

120 Calories Per Cup

Neapolitan Cottage Cheese Ice Cream Recipe

Follow these instructions to learn how to make an easy do it yourself Neapolitan ice cream mold and the ice cream out inspired from the viral cottage cheese ideas spreading virally on the internet.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Bread Loaf Pan
Cardboard
Aluminum Foil
Scissors
Food Processor
Ice Cream Scoop
Freezer

INGREDIENTS:

3 Containers of Cottage Cheese
2 Tbsp Vanilla Extract
3 Tbsp Honey
1 Cup Chocolate Sauce
2 Cups Frozen Strawberries

INSTRUCTIONS:

Begin with preparing the mold by cutting 2 pieces of cardboard to fit in the loaf pan to separate the different ice cream flavors. Wrap that in aluminum foil. Set in the pan.
Make the strawberry cottage cheese ice cream by blitzing the strawberries. Then add one container of cottage cheese and 1 Tbsp honey. Pour into the mold. Place in the freezer.
Next make the vanilla ice cream by blending one cottage cheese container with 1Tbsp of honey and 2 Tbsp vanilla extract in a clean blender. Pour into one side of the mold. Place in the freezer.
Last finish of the Neapolitan ice cream with chocolate by blending one container of cottage cheese, 1 Tbsp of honey, and 1 Cup of chocolate sauce. . Pour into a pan.
Let the ice cream freeze 4-5 hours. Scoop an enjoy.

Serving Size: 1 cup Calories: 120 Fat: 2g Saturated Fat: 2g Trans Fat: 0g Carbohydrates: 40g Sugar: 10g Sodium: 480mg Fiber: 2g Protein: 20g Cholesterol: 8mg

Homemade Spaghetti Parm JUST LIKE Buffalo, New York

Tue, 20 Dec 2022 19:35:16 GMT

High in butter and butter, means high in fat, which means high in delicious.

1,440 Calories Per 1/2 a Plate

DIY Giant CHEEZ-IT

Make this recipe to recreate the flavor of Buffalo, New Yorks' iconic Spaghetti Parm.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Ovensafe Ceramic Plates: https://amzn.to/3YkAibZ
Spider Strainer: https://amzn.to/3Yl1nM5
Large Pot: https://amzn.to/3HFb0zg

INGREDIENTS:

Spaghetti
Parmesan
Thick Deli Sliced Mozzarella Cheese
Fancy Butter
Tomato Basil Pasta Sauce Jarred or Recipe below

To pair with the dish

French Bread, sliced
Red wine

Tomato Basil Sauce

virgin olive oil
1 small onion, chopped
6 capers, chopped
14 oz tomatoes, diced
8 oz tomato paste
8 oz tomato sauce
1 tsp salt , to taste
¼ tsp red pepper flakes
¼ green pepper, chopped
1 small mushrooms
¼ tsp oregano
1 tsp basil
1 tsp parsley
1 small bay leaf, optional
¼ cup red wine
3 tsp garlic, minced
6 oz water, or more if needed

Dipping Oil

1 tablespoon minced garlic
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
2 teaspoons onion powder
2 teaspoons freshly cracked black pepper
2 teaspoons red pepper flakes
1 1/2 teaspoons kosher salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
Extra virgin olive oil
Optional Parmesan & Balsamic Vinegar

INSTRUCTIONS:

Spaghetti Parm:

Bring one large pot of water to a boil. Sason with salt and cook pasta until al dente, about 9 minutes.
After the pasta is fully cooked, use a spider strainer to take the pasta out of the dish to then place in the fridgerator to cool.
Bring the water to boil again and reboil. From there use the spider strainer to take the pasta out and put in a deep dish pan with butter. Stir to melt the butter on the pasta. Add 1 Cup of Tomato Basil sauce. Stir to combine.
Place a portion of pasta on a oven safe dish. Sprinkle on Parmesan Cheese and the cover with Fresh Mozzarella Cheese Slices.
Place in the oven on broil until the cheese is melted and has began to brown. Using an ovenmit or oven safe tongues carefully take the plate out of the oven and place on a second oven safe plate. This will keep you from burning your hands during eating.
Serve with a side of Tomato basil sauce sprinkled with Parmesan Cheese, French bread with dipping oil, and glass of Chianti (or red wine).

Tomato Basil Sauce

In a mid-size pot, place olive oil at the bottom.
With mid-heat, fry the small chopped onion, chopped green pepper, small jar of sliced mushrooms, and chopped capers until vegetables are soft.
Add minced garlic.
Fry garlic mixture no more than 1 minute.
Add tomato paste and stir for 3 to 5 minutes, incorporating all in one pot.
Add tomato sauce, stirring, and then add can of diced tomatoes.
Add dried basil spice, dried oregano, parsley, salt, and dried red pepper flakes.
Stir, cooking for 3 to 5 minutes over medium heat.
Add red wine and water to ensure consistency desired.
Taste and adjust after 1 hour on low heat.
Add sugar to counter acidity or bay leaf if additional spicing needed.
Remove bay leaf and serve over any type of pasta.

Dipping Oil

Miix all ingredients together in a small bowl.
When ready to use, mix 1 tablespoon of mixture with about 1/2 cup of olive oil.
Store remaining mixture in fridge for up to a week.

Serving Size: 1 Calories: 1,440 Fat: 48g Saturated Fat: 28g Trans Fat: 0g Carbohydrates: 176g Sugar: 20g Sodium: 2,560mg Fiber: 14g Protein: 68g Cholesterol: 120mg

DIY Giant CHEEZ-IT

Mon, 19 Dec 2022 16:19:49 GMT

This cracker it he biggest one we've ever made.

1,321 Calories Per Big Cheez-It

DIY Giant CHEEZ-IT

Follow these directions to make an oversized version of this classic cheesy cracker.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Kitchen Aid Stand Mixer with Paddle Attachment
Baking Sheet
Silicone Mat
Frying Pan

INGREDIENTS:

Cheez-It Dough (makes 2 Big Cheez-its 8inches by 8 inches)

16 ounces sharp cheddar cheese, shredded
8 tablespoon unsalted butter, room temperature
2 teaspoon salt
2 cups all purpose flour
4 tablespoons ice water
Neon Orange Food Gel

INSTRUCTIONS:

In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, neon orange food gel, and salt until soft and homogenous.
Add the flour and mix on low speed; the dough will be dry and pebbly.
Slowly add the water and continue to mix as the dough collects into a mass.
Pat the dough into a flat disk, wrap tightly with plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375 F. Line one baking sheet with parchment paper or silicone mats.
Using a rolling pin roll out the cracker to a 1/4 inch thickness and then transfer to the baking sheets.
Use the tip of a chopstick to punch a hole into the center of each square, and add the edges to make it look like a cheez-it cracker.
Bake for about 30 minutes or until the crackers are puffed and browning at the edges.
Immediately move the crackers to racks to cool.

Serving Size: 1 Calories: 1,321 Fat: 85g Saturated Fat: 50g Trans Fat: 0g Carbohydrates: 98g Sugar: 1g Sodium: 747mg Fiber: 3g Protein: 40g Cholesterol: 234mg

Homemade VS Authentic Buffalo Chicken Wings

Thu, 15 Dec 2022 00:46:53 GMT

We went to Buffalo, NY and when we were there we were reminded what makes an amazing Buffalo Wing.

360 Calories Per 1/2 Dozen

Homemade VS Authentic Buffalo Chicken Wings

In the above video we'll share with you everything we discovered about Buffalo Wings and how to make it yourself. Follow the steps and you'll be enjoying chicken wings just like they do where they come from.

Author: HellthyJunkFood
Recipe Type: Appetizer/Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Chef's Knife: https://amzn.to/3HGeIJb
Cutting Board: https://amzn.to/3uO0Ft4
Deep Fryer: https://amzn.to/3uNUtBF
Cooling Tray and Rack: https://amzn.to/3FrhJKE
Small & Large Mixing Bowls: https://amzn.to/3Fnqd5k
Whisk: https://amzn.to/3uRiO9s
Sauce Pan or Shallow Large Frying Pan: https://amzn.to/3VZKGnZ
Rubber Spatula: https://amzn.to/3UYcAiR
Ramekins: https://amzn.to/3FT3Ypx

INGREDIENTS:

Chicken Wing
Oil For Frying
Celery and Carrot Sticks

Buffalo Sauce

1 Cup Franks Red Hot Sauce
1 Cup Butter

Blue Cheese

1/2 cup sour cream full fat is best
1/2 cup mayonnaise
1/4 cup half and half
1 cup crumbled blue cheese
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire Sauce
1/8 teaspoon garlic powder
1/2 teaspoon sugar
1/8 teaspoon apple cider vinegar
salt/pepper to taste

INSTRUCTIONS:

Begin with making the blue cheese by using a whisk, mix all ingredients together until well blended. Switching to a spatula, fold in the crumbled blue cheese and mix well.
Prep chicken wings, if not already, by cutting in between the joints separating each individual chicken wing.
Boil water and pour on chicken to tighten skin for extra crispy chicken
Deep Fry at 350F for 8 minutes or until cooked through to 165F. Set aside.
Make Buffalo Sauce by melting butter into hot sauce until combined.
Refry the wings for 3-5 more minutes for extra crisp.
Toss in your buffalo sauce. Serve with a side of blue cheese, celery, and carrot sticks.

Serving Size: 1 Calories: 360 Fat: 22g Saturated Fat: 5g Trans Fat: 0g Carbohydrates: 8g Sugar: 0g Sodium: 2,460mg Fiber: 2g Protein: 28g Cholesterol: 150mg

DIY Taco Bell Cheez-It Crunchwrap & Tostada

Sat, 06 Aug 2022 15:00:03 GMT

Bringing you versus and giant food with a very special episode of HellthyJunkFood where we compete to see who can make the best version of Taco Bells NEW test kitchen menu item. This also gives us a reason to make GIANT or BIG Cheez-It's.

1,321 Calories Per Big Cheez-It

DIY Taco Bell Big Cheez-It Crunchwraps & Tostadas

This recipe is for Giant Cheez-It's but EVEN BETTER Taco Bell gave us the great idea to put that inside of a crunch wrap supreme. Eat it as a giant cracker or enjoy it with the flavor of Taco Bell, you're going to have a good time.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Kitchen Aid Stand Mixer with Paddle Attachment
Baking Sheet
Silicone Mat
Frying Pan

INGREDIENTS:

Cheez-It Dough (makes 2 Big Cheez-its 8inches by 8 inches)

16 ounces sharp cheddar cheese, shredded
8 tablespoon unsalted butter, room temperature
2 teaspoon salt
2 cups all purpose flour
4 tablespoons ice water
Neon Orange Food Gel

If you are making the crunchwrap make the crackers 4inches by 4 inches.

Crunchwrap

Extra Large Burrito Tortillas
Shreddd romain lettuce
diced Tomato
Shredded Cheese
sour cream
Cheezit (recipe below)
Taco Bell Seasoned Beef
Nacho Cheese Sauce
Oil for Pan Frying

INSTRUCTIONS:

In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, neon orange food gel, and salt until soft and homogenous.
Add the flour and mix on low speed; the dough will be dry and pebbly.
Slowly add the water and continue to mix as the dough collects into a mass.
Pat the dough into a flat disk, wrap tightly with plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375 F. Line one baking sheet with parchment paper or silicone mats.
Using a rolling pin roll out the cracker to a 1/4 inch thickness and then transfer to the baking sheets.
Use the tip of a chopstick to punch a hole into the center of each square, and add the edges to make it look like a cheez-it cracker.
Bake for about 30 minutes or until the crackers are puffed and browning at the edges.
Immediately move the crackers to racks to cool. Let set and then build your Taco Bell Crunchwrap or Tostada. Enjoy!

Serving Size: 1 Calories: 1,321 Fat: 85g Saturated Fat: 50g Trans Fat: 0g Carbohydrates: 98g Sugar: 1g Sodium: 747mg Fiber: 3g Protein: 40g Cholesterol: 234mg

How to Make Ice Cream Mochi Fast & Traditional

Sat, 11 Jun 2022 17:55:14 GMT

Mochi is so good knowing how to make it can only make your life more fulfilled. Also later on your stomach will be more full too.

75- 10,000 Calories

How to Make Ice Cream Mochi Fast & Traditional

Just so you have the choice see below both the fast and traditional mochi making recipes.

Fast Ice Cream Mochi

Make mochi SO FAST with this quick recipe and get to eating hour to even days before!

INGREDIENTS:

1 ½ Cups Ice Cream
1 Cup Sweet Glutinous Rice Flour
1/4 Cup Granulated Sugar
1 Cup Water
A Few Drops of Food Coloring (optional)
Cornstarch For Dusting

THINGS YOU’LL NEED:

Bowl
Whisk
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

1. Line a small tray with parchment paper.

2. With a small ice cream scoop or spoon, scoop out eight 2 tablespoon-sized scoops of ice cream onto the prepared and place in the freezer.

3. In a large microwave-safe bowl combine the sweet rice flour, sugar, and water, cover with plastic wrap and microwave for one minute.

4. Stir the rice flour mixture with a whisk to remove any lumps, re-cover with the plastic wrap, and microwave for one minute.

5. Dip a rubber spatula in water and stir the rice mixture again (do not use the whisk this time - it will be too sticky).

6. Cover and microwave for another 30 seconds. It will now be a sticky dough. Add food dye and stir to incorporate.

7. Place a large parchment paper on your counter and cover the paper with a generous dusting of cornstarch.

8. With a wet spatula, scrape the dough onto the cornstarch and dust the top of the dough with more cornstarch.

9. Roll the dough into a rectangle no less than 1/4 inch thick. Keep dusting the top and bottom of the dough with cornstarch as you roll or it will stick.

10. Once the dough is rolled out, place on the parchment paper and put into refrigerator to set for 30 minutes.

11. Once the dough has set, cut circles of dough with round cutter.

12. Pick up one circle of dough and brush off the excess cornstarch from both sides.

13. Working quickly, take one scoop of ice cream, place in the center of the circle flat side facing you. Press the edges of the dough together around the ice cream ball, squeezing to seal.

14. Wrap the mochi in cling wrap and place seam side down back in the freezer to set. Allow mochi to freeze totally for a minimum of 2 hours in the freezer.

15. When ready to eat, remove from the freezer and let sit for a few minutes to let soften.

Nutritional Facts:
Serving Size: 1 Calories:1027 Fat: 121 Saturated Fat: 2 Unsaturated Fat: 1 Trans Fat: 0 Carbohydrates: 227 Sugar: 40 Sodium: 19 Fiber: 8 Protein: 19 Cholesterol: 98

Traditional Ice Cream Mochi Recipe

Make the same recipe with a few more pieces of equipment, few different ingredients, and a bunch more time. Though nothing better than learning how to make our favorite sweet treat the way they've made it since the beginning.

INGREDIENTS:

1 ½ Cups Ice Cream
3 Cups Sweet Glutinous Rice
A Few Drops of Food Coloring (optional)
Cornstarch for Dusting

THINGS YOU’LL NEED:

Japanese Kine
Stand Mixer
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Wash the rice gently under running water, changing and draining the water a few times.
Soak the rice in the large bowl with plenty water overnight.
Mold ice cream into a large ball shape and freeze. Set up the steamer
Drain the soaking water.
In a glass bowl lined with a wet kitchen cloth on the bottom place rice into wet towel. twist top to "close"
Place into steamer and cook for 20 mins or until fully cooked.
once cooked place into kine and commence the pounding. after several minutes the dough will begin to form, add desired food coloring and Continue the pounding until a smooth consistency is achieved. Spread out onto a parchment lined paper dusted with potato starch.
Allow to rest so that the dough is easier to stretch into the desired round shape.
Place frozen ice cream into the center of the dough, stretch the dough over the top to cover. Turn entire Mochi ball over on to the seamed side and place on plastic wrap. Cover and place into the freezer for at least 2 hours.
To eat, remove from freezer and allow to thaw slightly for a few minutes.

Nutritional Facts:
Serving Size: 1 Calories: 2501 Fat: 129 Saturated Fat: 60 Unsaturated Fat: 1 Trans Fat: 0 Carbohydrates: 130 Sugar: 17 Sodium: 4466 Fiber: 18 Protein: 176 Cholesterol: 558

100% Hotdog Hotdog

Sat, 11 Jun 2022 17:47:05 GMT

When life gives you leftovers turn it into a hot dog.

415 Calories

100% Hotdog Hotdog

On a previous episode of HellthyJunkFood we made a 3 foot long hotdog. With the leftovers JP experimented to create a keto hotdog made out of 100% hotdog.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Dachshund Dog Shaped Mold: https://amzn.to/3lMUcLy
Hot Dog Mold Long Bread Loaf: https://amzn.to/3j6crcQ
Cast Iron Reversible Grill/Griddle: https://amzn.to/3j8Sdzk
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INGREDIENTS:

Carrageenan
Red, Green, and Yello Food Dye
1 Hotdog

For the Bun

2 lb Lean Pork, cubed
1 1/2 lb Lean Beef, cubed
1/2 lb Pork Fat/Jowl, cubed
3 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Celery Salt
2 tsp Sweet Paprika
1 tsp Smoked Paprika
1/2 tsp Ground Mace
2 tsp Salt
1 tsp Accent
2 tsp White Pepper
1/4 cup Milk or Cold Water
2 -3 Drops Red Food Coloring
1/2 cup Ice
1 Large Egg White

INSTRUCTIONS:

For the Bun

Mix all dry ingredients together with the milk and food coloring. Stir well to combine.
One at a time, grind the pork, beef, and fat cubes through the medium blade of a meat grinder. Place in refrigerator 30 Mins.
Combine the ground meats and fat together and grind a second time with the fine blade meat grinder
In a food processor combine ground meat mixture with the wet seasonings mixture and ice
Begin to blend, slowing adding cold water to incorporate and emulsify until smooth.

Serving Size: 1 Calories: 415 Fat: 74g Saturated Fat: 32g Trans Fat: 0g Carbohydrates: 210g Sugar: 14g Sodium: 3,526mg Fiber: 8g Protein: 110g Cholesterol: 246mg

How To Make Taco Bell Meat

Sat, 11 Jun 2022 17:45:49 GMT

If you were ever curious about what ingredients are in Taco Bell beef this recipe explains it all.

140 Calories Per Taco

How To Make Taco Bell Meat

Make this if you REALLY love the beef from Taco Bell. Otherwise follow any other taco beef instruction and you're sure to have a good time. This video and recipe is really just for entertainment.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Stand Mixer:
InstaPot:
Vacuum Sealer and Bags:
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INGREDIENTS:

48 oz Ground Beef
Ingredients that make up the “other 12%” of Taco Bell's beef:
3/4 Cup Maltodextrin (used to enhance texture)
1/4 Cup Trehalose (see below)
1 Tbs Torula yeast (see below)
1/4 Cup Modified corn starch
1 1/4 Cups Oat fiber (new... used to use soy - reason is to avoid allergies) *most of the ingredients are used for body builders* ironic joke
1 Tbs Sodium hexametatphosphates (drops the ph as well as slows down the starch absorption, allowing for more moisture/fat to used)
1 Tbs Lactic acid (stabilizes and preserves)
1 tsp Dark Cocoa Powder (color not flavor)
3 Cups Water
Red and orange food color

Seasoning_2% by volume:

2 tsp Dried Onion
2 tsp Dried Garlic
1.5 tsp Ground Cumin
1.5 tsp Paprika
1.5 tsp Chili Powder
.5 tsp Cayenne Pepper

INSTRUCTIONS:

In kitchen aid mixer bowl, combine the ground beef with all dry ingredients, mix well with the dough hook attachment for 1 min.
In the instapot add water, food coloring, and ground beef mixture. Using your hands (with gloves on), mix well to incorporate.
Place lid on Instapot and seal well. Set to cook on High pressure for 5 minutes. Allow a natural release for 10 mins, then remove the lid.
Stir well to make the Taco Bell meat filling come together. Simmer longer if the mixture is not fully thickened using the Sauté feature on the instapot.
This recipe can be done without a kitchen aid mixer and instapot. Simply mix the meat with the dry ingredients and allow to sit for 10 mins. Then add to a cold pot along with the water and remaining ingredients. Place on medium heat until the mixture comes to a simmer, then lower temp to simmer for 30 mins or desired consistency.

*last time we made Taco Bell meat we used soy (tofu) recently they have stopped using soy (Food Allergies) and replaced it with Oats. They still maintain the 88% meat that is 100% real ground beef and the other 12% being seasonings and fillers (Oats, starches and sugars like trehalose)

Oat Fiber Source: https://maxinesheavenly.com/blogs/maxines-heavenly/what-is-oat-fiber

https://pubs.rsc.org

*Trehalose (from Turkish 'trehala' – a sugar derived from insect cocoons) is a sugar consisting of two molecules of glucose. It is also known as mycose or tremalose. Some bacteria, fungi, plants and invertebrate animals synthesize it as a source of energy, and to survive freezing and lack of water.

Source: https://www.kraftchemical.com/product/trehalose/

*Torula is also known as candida utilis. This type of yeast is a byproduct of the paper industry. During the process of turning wood into paper, torula yeast grows on waste sulfite liquid from the wood pulp. From there, it can be taken and dried into a powder. Most commonly used in flavoring dog food for that beefy flavor.

Source: https://www.thespruceeats.com/what-is-torula-yeast-1664723

Serving Size: 1 Calories: 140 Fat: 11g Saturated Fat: 4g Trans Fat: 2g Carbohydrates: 2g Sugar: 0g Sodium: 334mg Fiber: 0g Protein: 9g Cholesterol:37mg

DIY Extra Long Mozzarella Sticks

Sat, 11 Jun 2022 17:43:17 GMT

We've made our favorite junk foods long before and today we take on the mozzarella stick!

1,953 Calories

DIY Extra Long Mozzarella Stick

Use this recipe and you will have yourself a mozzarella stick longer than ever.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Torch: https://amzn.to/3gH9H44
Sheet pan w/ Cooling Rack: https://amzn.to/3IzAb3s
Paper Towels: https://amzn.to/3r0AMp1
Sauce Pot: https://amzn.to/3AD5iIS
Deep Fryer: https://amzn.to/3IIHqpJ

INGREDIENTS:

Polio String Cheese
Bread Crumbs
Flour
Eggs
Oil For Deep Frying

INSTRUCTIONS:

Blitz bread crumbs to a finer powder.
Set up breading station with separate trays of flour, scrambled eggs, and blitzed bread crumbs.
Connect Polio String Cheeses together by melting the cheese on each end with a torch. Make sure to mold each piece together to guarantee no separation during frying.
Batter the cheese in flour, egg, then bread crumbs.
Deep fry at 350F for about 2 minutes or until cheese just starts to come out of the stick.
Dip into marinara and let the cheese pull!!

Serving Size: 1 Calories: 1,953 Fat: 74g Saturated Fat: 32g Trans Fat: 0g Carbohydrates: 210g Sugar: 14g Sodium: 3,526mg Fiber: 8g Protein: 110g Cholesterol: 246mg

How to Make A Giant Burrito

Sat, 02 Apr 2022 15:16:58 GMT

We made HUGE tortillas to roll up the BIGGEST BURRITOS we've ever made. Here's how you can make them too.

7,188 Calories Per Burrito

How To Make A Giant Burrito

Start with mixing a very simple dough and grilling up some big tortillas and your 1/2 way to an epic competitive eating competition. Also consider using this recipe to feed a family of 8.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1 Giant Burrito

THINGS YOU'LL NEED:

36" Griddle: https://amzn.to/36OOt2T
Rolling Pin:https://amzn.to/37b5Nzb
Large Bowl: https://amzn.to/3wWKWKFe
Deep Fryer: https://amzn.to/3NGBAsA
Large Cutting Board: https://amzn.to/3DL0tPj
Chefs Knife: https://amzn.to/3K06tWs
Food Processor: https://amzn.to/3NIAc8u

INGREDIENTS:

Extra Extra Large Flour Tortilla

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup extra virgin olive oil, vegetable oil
1 cup warm water

California Style Burrito

3 lbs Steak
2 Lbs Jumbo Shrimp
4 Cups Guacamole
1 Cup Sour Cream
3 Cups French Fries
2 Cups Shredded Cheese

INSTRUCTIONS:

Mix together flour, salt, baking powder. Then make a well in the center and add in olive oil and warm water. Stir to combine and kneed.
Knead until combined and then roll it out onto a clean surface.
Roll out on the pin, push out from the center. Lift the dough up and rotate the dough 90 degrees and repeat until the dough is rolled out big and is thin. Use flour to make sure it doesn't stick.
Preheat a extra large griddle and add oil. Place huge tortilla on the griddle and let cook for about 2 minutes. Flip and then remove from the heat when cooked and bit golden brown.
We finished this next step in our video at the restaurant but you can do this at home. Cook all the ingredients that you'd like in your burrito.
Build the burrito by first reviving the tortilla on the griddle with some water to bring it back to life.
Place the tortilla on a large cutting board layer in your cooked ingredients and pinch in the sizes and roll the burrito closed. Now this can get griddled one more time or is ready to serve. So go dig into the GIANT BURRITO!

Serving Size: 1 Calories: 7,188 Fat: 390g Saturated Fat: 160g Trans Fat: 0g Carbohydrates: 299g Sugar: 18g Sodium: 10,090mg Fiber: 9g Protein: 584g Cholesterol: 2,915mg

How To Make Arby's Roast Beef

Sun, 13 Feb 2022 13:01:27 GMT

Find out how Arby's Roast Beef is made with our newest recipe. Yes, you can make it at home!

13,863 Calories Per Giant Sandwich

How To Make Arby's Roast Beef

Follow these instructions and you will bring Arby's flavor right into your kitchen. You are so welcome.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Meat Press: https://amzn.to/3uK0Zue
Curing Salt: https://amzn.to/3syLIcX
Kitchen Aid Mixer: https://amzn.to/3rKEzat
Meat Grinder Attachment: https://amzn.to/3rRGBWp
Sous Vide: https://amzn.to/3gLJ1PD
Deli Meat Slicer: https://amzn.to/3oC6mYD
Metal Mixing Bowls: https://amzn.to/3ggEcxT
Sauce Pot: https://amzn.to/3AD5iIS
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

INGREDIENTS:

Roast Beef

2.25 lbs Lean Beef
2 tsp Curing Salt
1 tsp Powdered Sugar
2 Tbsp Liquid Roasted Beef Concentrate
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp White Pepper

Ranchero Sauce

3/4 C Ketchup
1 C Light Corn Syrup
1/4 C Cider Vinegar
1/4 C Light Oil
1 C White Sugar
1/2 tsp Salt or MSG
1/2 tsp Paprika
1/2 tsp Onion Powder
1/4 tsp Pepper
1/4 tsp Garlic Powder

Cheese Sauce

1 Tbsp Butter
1 tsp Salt
1/8 tsp Cayenne Pepper
1/2 C Whole milk
8 oz Kraft American Cheese Deluxe slices

Onion Rolls:

4 C Bread Flour
2 1/2 tsp Dry Active Yeast
1/2 C Warm Water
1/3 C Sugar
4 oz Melted Butter
1 tsp Salt
1 Egg
1 cup Hot Milk
Dried or Granulated Onion
Poppy Seeds

INSTRUCTIONS:

In the bowl of a stand mixer, stir the yeast into the warm water, let it sit for 5 minutes. Next add hot milk, sugar, melted butter, salt, and egg. Mix well
Add the bread flour, and knead with the dough hook. Mix for 8 minutes until the dough comes together and is slightly tacky.
Lightly flour your work surface and work the dough into a large even ball
Place the dough ball in a greased bowl and spray the top with additional oil to prevent the dough from drying out. Cover with plastic wrap and place into refrigerator to rise and double in size.
Remove dough from refrigerator and allow to come up to room temperature. Then shape the dough ball into one large roll by tucking the edges underneath. Place the dough into a buttered 8" cake pan, cover with a kitchen towel and allow to rise again.
Brush the risen ball of dough with the egg wash and place in a preheated oven at 350 degrees F for 15 minutes then brush with melted butter and sprinkle with minced dried onions, cook for another 15 mins or until completely baked through. Remove from oven and set aside to cool.
Make the roast beef by cutting the beef into cubes 2 x 2.
Take 1/5 of the meat and put in a meat grinder or chop in a blender. This step is made so that the roast beef with small pieces will stay nicely together.
Put all the meat into a stand mixer bowl and prepare the brine.
In 1/4 cup of water dissolve 2 tsp of curing salt and 1 tsp of powdered sugar.
Mix the meat with a dough hook, it is not only simply mixing but, the meat must begin to secrete a protein. This can be determined that the meat begins to be sticky. After 10 minutes, everything is sufficiently mixed.
Place a bag into the Meat Press and then put the meat into it in smaller portions and always push well to avoid air in it. Close the Meat Press. The meat will be permanently compressed.
Put the Meat Press in the refrigerator, and let meat rest for 24 hours.
After this time put the ham cooker into a sous vide container and add water so that almost covers the ham, but that water does not get inside of Meat Press. Bring temperature to 175 degrees F. Set a timer for 2 hours. Cook until an internal temperature of 165 degrees is achieved.
After this time let the Meat Press cool in cold water but do not let water go inside. It takes time, at least an hour in icy cold water. Only then you can open the ham cooker and take out the ham.
Make the ranchero sauce by combining all the ingredients in a bowl and setting it in the refridgerator.
Make the Cheese Sauce by melting down the butter in a sauce pot, add the seasonings and milk and heat up, then melt the cheese into the milk stirring consistentaly. Set aside.
Pull Arby's Roast Beef out of the Meat Press. Reserve all the liquids in a pot aside the deli slicer. Slice the Arby's Roast Beef and soak in the residual juices.
Cut your bun and build your sandwiches with bottom bun, Ranchero Sauce, Arby's Roast Beef, Cheese sauce, and top bun. Dig in!

Serving Size: 1 Calories: 13,863 Fat: 677g Saturated Fat: 368g Trans Fat: 0g Carbohydrates: 1,855g Sugar: 1,230g Sodium: 2,953mg Fiber: 24g Protein: 109g Cholesterol: 2,364mg

How to Make Taco Bell Nacho Fries

Sun, 06 Feb 2022 17:25:28 GMT

Do you want your new favorite Taco Bell Nacho Fries but they're not on the menu at the moment?

501 Calories Per Serving

How to Make Taco Bell Nacho Fries

Don't wait for them to come back. Follow these steps and you'll be eating them today!

Author: HellthyJunkFood
Recipe Type: Side Dish
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Potato peeler: https://amzn.to/3osAupi
Metal Mixing Bowls: https://amzn.to/3ggEcxT
Sheet pan with Insert Cooling Rack: https://amzn.to/3IzAb3s
Paper Towels: https://amzn.to/3r0AMp1
Sauce Pot: https://amzn.to/3AD5iIS
Deep Fryer: https://amzn.to/3IIHqpJ
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

INGREDIENTS:

Large Russet potatoes
(FOR A HACK) Ore-Ida Extra Crispy FAST FOOD FRIES

Potato Dredge:

1 Cup Cornstarch
1 Tbsp Paprika
1 tsp Cayenne Pepper
1 tsp Black Pepper
2 Tbsp Salt

Seasoning Mix:

3 Tbsp Paprika
3 tsp Chili Powder
3 Tbsp Kosher Salt
2 tsp Garlic Powder
2 tsp Onion Powder
1/4 tsp Cayenne Pepper
1/4 tsp Black pepper

Cheese Sauce:

1 Tbsp Salted butter
1 tsp Salt
1/8 tsp Cayenne Pepper
4oz Whole Milk
8oz Deli American Cheese or Kraft American Cheese Deluxe slices
1 Tbsp Tabasco Jalapeño Sauce or liquid from jarred pickled jalapeno slices

Taco Bell Seasoned Ground Beef To Make The BelleGrande Version:

1 lb Ground Beef
1 packet Taco Bell Seasoning Mix

BelleGrande Extras:

Sour Cream
Tomatoes, Diced

DIRECTIONS:

Clean and peel the potatoes. Cut into fries. Place in a pot of cold water and allow to soak for a minimum of 30 minutes. Drain water and refill with water, wait another 30 minutes.
Make the cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside.
Mix together taco fries seasoning, set aside to season cooked fires.
Pull out the fries from the water and dry.
Whisk together the dredge.
Deep fry for about 3 minutes or until light golden brown at 275F. Remove from fryer onto a paper towel lined sheet pan, Separate fries on a second sheet pan and allow to cool completely.
Increase oil temperature to 360 degrees
With a sifter, lightly coat one side of the cooled fries with the fry dredge. Then place into a bowl, again coat with the dredge with the sifter then toss the fries in the bowl while continuing to sift more of the coating onto the fries. You want a nice even coat that completely covers the fries.
Fry again for approximately 5 more minutes at 360F, until golden brown and crisp. Remove to a paper towel lined sheet pan.
Place fries in bowl and coat with seasoning, toss and coat some more with the seasoning.
Serve with a side of warm nacho cheese sauce.

To make the Nacho Fries BelleGrande:

In a large skillet, brown the ground beef, add Taco Bell Seasoning Packet and water (per packet directions) Cook until thickened.
Place fries on a plate, top with Nacho Cheese Sauce, Diced Tomato, Taco Bell Seasoned Ground Beef, and Sour Cream.

FOR THE HACK:

Purchase "Extra Crispy Fast Food Fries" from your local grocery store.
Coat them with the fry dredge by tossing in a bowl.
Fry until golden brown, about 5 mins or according to directions on package.
Remove from fryer, place into a bowl and toss with the taco fries seasoning mix
Serve with the nacho cheese sauce.

Serving Size: 1 Calories: 501 Fat: 13g Saturated Fat: 7g Trans Fat: 0g Carbohydrates: 87g Sugar: 6g Sodium: 4058mg Fiber: 7g Protein: 16g Cholesterol: 41mg

Makes 6 servings

How To Make Jack In The Box Tacos

Tue, 28 Dec 2021 15:11:38 GMT

These tacos have been around since the 1950s and have been America's favorite add-on to their orders at Jack In The Box. Today we make them at home because we live in Florida and cannot go and get one.

930 Calories Per Two Tacos

How To Make Jack In The Box Tacos

Follow these instructions step b y step to recreate the flavor and experience served up at Jack In The Box. Get your fix peoples! This one is a good one.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Sandwich Bags: https://amzn.to/3plqXRK
Taco Tongues: https://amzn.to/3spDUfg
Taco Press: https://amzn.to/3ejNE2f
Deep Fryer: https://amzn.to/3Fk5huN
Food Processor: https://amzn.to/3FuwQSb
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

INGREDIENTS:

Corn Tortillas
Shredded Iceberg Lettuce
American Cheese Slices
Oil for Deep Frying

Jack In The Box Taco Meat

1 1b of Ground Beef
1 1b Ground Chicken Thigh
6 Cups Cold Water
2 Cup Soy Protein or Tempeh
4 Tbsp Tomato Paste
2 Tbsp Onion Powder
2 Tbsp Chili Powder
8 Tbsp Corn Flour
4 tsp Salt
2 tsp Accent
2 tsp Garlic Powder
1 1/2 Tbsp Worcestershire
1 tsp Sugar
1/2 tsp Ground Cumin
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper
2 tsp Citric Acid

Jack In The Box Taco Sauce

1 Cup Cold Water
¼ Cup Chili sauce
2 ½ Tbsp White Vinegar
¼ tsp Worcestershire sauce
1 Tbsp Cornstarch
½ tsp Red Pepper Flakes
½ tsp Season salt
3/8 tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp Black Pepper
1/8 tsp Coriander
1/8 tsp Ground Cumin
1/8 tsp Ground Clove
1/8 tsp Smoked Paprika

Homemade Tortillas:

2 Cups Masa Harina
1 1/2 Cups Water

INSTRUCTIONS:

Start by making the taco sauce by combining all the ingredients in a small sauce pan and bringing to a boil. Cool and set aside.
To make the taco meat combine all the ingredients, except the beef and chicken, into a bowl. Combine the beef and chicken in a skillet and cook down until brown. Drain out the grease and place back on the heat. Add the seasoning mix, bring to a boil, reduce heat to medium and cook mixture stirring until thickened. Once fully cooked, cool, and put meat in the food processor to create the Jack In The Box meat consistency.
Heat corn tortillas by placing them in a dry skillet over medium heat for 20 seconds per side. This will make them pliable so they don't rip when we fold them in half. Wrap them in a dishtowel to keep them warm before ready to use. Take corn tortillas and place 1 heaping Tbsp of Jack In The Box meat into the center of the shell and fold in half and press down evenly. Place the taco in a bag and place in the freezer. Repeat. For small tacos cut small circles out of the tortillas and complete the same steps above.
Heat oil for deep frying to 365°F. Deep fry each taco for one minute while holding the taco together with tongs.
Quickly pry the taco open and stuff with half an America cheese slice cut diagonally, taco sauce, and shredded iceberg lettuce.

Make your Own Tortilla:

Mix the Masa Harina and water together. Mix until a ball of dough roughly begins to form.
Kneed the dough with your hands for an additional few minutes until the dough becomes smooth and no longer sticky. If the dough is too dry add a tsp of water, if it is too wet, add a small sprinkle of masa. The dough is done with it no longer sticks to your hands.
Cover with a damp paper towel and allow to rest for 20 mins.
Portion out into 2.5oz pieces and roll into a smooth ball.
Place ball between two sheets of plastic and press into desired thickness and round tortilla using a tortilla press or the bottom of a large heavy skillet.
Cook the tortilla on a well seasoned griddle or cast iron pan, about 1 minute on each side or just until they start to turn the palest brown possible. Place under a damp paper towel or dish towel for 5 mins to allow to steam and soften slightly.
Stuff the tortilla as directed above and continue with the recipe.

Serving Size: 2 tacos Calories: 930 Fat: 43g Saturated Fat: 11g Trans Fat: 0g Carbohydrates: 90g Sugar: 15g Sodium: 2594mg Fiber: 15g Protein: 51g Cholesterol: 144mg

Makes 20 Tacos, 2 tacos Per Serving

DIY Oatmeal Cream Pie

Sat, 11 Dec 2021 14:39:53 GMT

For the first time, ever, did JP win a cooking competition? Oatmeal Creme Pies? Really?

13,863 Calories

DIY Oatmeal Creme Pie

Use this recipe to make a huge or normal size Oatmeal Creme Pies. Either way we're sure this recipe will hit the spot!

Thank you Little Debbie for the baking inspiration.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

2 Cake Pans: https://amzn.to/3pQwQVW
Parchment Paper: https://amzn.to/3IDFeRj
Piping Bags and tip: https://amzn.to/3rXyHeb
Stand Mixer: https://amzn.to/3rXgfCD
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INGREDIENTS:

2 1/2 cups AP Flour
4 cups quick oats , slightly ground in a food processor*
2 tsp cocoa powder
1/2 cup cornstarch
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp ground ginger
2 cups butter, softened
2 cups Brown Sugar
1 cup Granulated White Sugar
5 tsp Molasses
4 large eggs + 1 egg yolk
2 tsp vanilla extract
1/4 tsp coconut extract, optional
Red and yellow and Blue gel food coloring (to make brown), optional

Marshmallow Buttercream Filling

1 cup butter , nearly at room temperature
1/2 cup shortening (unflavored)
3 cups powdered sugar
14 oz. marshmallow fluff
2 tsp Vanilla Extract

INSTRUCTIONS:

Preheat oven to 350 degrees. Line 2 cake pans with nonstick spray and parchment paper.
In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon and ginger, set aside.
In the bowl of an electric stand mixer fit with the paddle attachment, whip together butter, brown sugar, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes.
Stir in eggs one at a time, mixing until combined after each addition. Mix in vanilla and coconut extract. Add food coloring if desired.
Add in 1/2 of dry ingredients and mix until JUST combined, Add remaining 1/2 of dry ingredients and again mix until JUST combined.
Split dough in 1/2 and roll into a large balls. Place one ball into each of the lined cake pans. Press down to flatten the ball somewhat into a large disk. Do not worry about filling the pan, the dough will melt and fill the pans while in the oven.
Bake in preheated oven 35-45 minutes (cookies should still be soft, not fully set - don't overbake).
For the marshmallow buttercream filling: In the bowl of an electric stand mixer fit with paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy, about 5 minutes. Add powdered sugar and blend on low speed until combined, then increase speed to medium-high and whip for 2 minutes. Mix in marshmallow creme on low and then on med-high for 1 minute. Place into an extra large piping bag, set aside.
Cool cookies completely before removing from the cake pans. Pipe marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie.
Let set and enjoy

Serving Size: 1 Calories: 13,863 Fat: 677g Saturated Fat: 368g Trans Fat: 0g Carbohydrates: 1,855g Sugar: 1,230g Sodium: 2,953mg Fiber: 24g Protein: 109g Cholesterol: 2,364mg

How To Make Cosmic Brownies Bigger Than Ever

Sat, 27 Nov 2021 22:09:07 GMT

We made a Cosmic Brownie Little Debbie would be proud of. With our recipe you can too. ��

27,595 Calories

DIY Giant Cosmic Brownie

We have for you, served big or small, a spot on recipe for Cosmic Brownies that you can make at home that would make Little Debbie proud.

Author: HellthyJunkFood
Recipe Type: Dessert
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INGREDIENTS:

Brownies:

5 Sticks Unsalted Butter
2 cups Granulated Sugar
1 cup packed Light Brown Sugar
3 cups plus 8 Tbsp Unsweetened Cocoa Powder, sifted
2 tsp Vanilla Extract
8 large Eggs plus 4 Egg Yolks
4 Tbsp Light Corn Syrup
2 2/3 cups AP Flour
4 Tbsp Cornstarch
1 tsp Fine Salt

Frosting:

6 cups Good Quality Semisweet Chocolate Chips
2 cups Heavy Cream

Giant Colored Chocolate Chips:

1 Bag Hershey's Kisses
3 Bags White Melting Wafers
Food Dyes, Gel Type
Electric Purple
Electric Blue
Electric Orange
Electric Yellow
Electric Pink
Electric Green

INSTRUCTIONS:

Brownies:

Preheat oven @ 350°F. Line metal baking pan with parchment, spray with cooking spray.
In a large microwave-safe bowl, melt the butter for 2 minutes on high power.
Stir in the granulated sugar, brown sugar, and cocoa powder.
Let cool slightly before adding in the vanilla, eggs, egg yolk, and corn syrup. Stir until very well combined.
Add in the flour, cornstarch, and salt and stir until just combined. Don't over mix!
Pour into the prepared pan and bake for 26-30 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs. The brownies will look slightly undercooked.
Let cool completely in the pan before frosting.

Frosting:

Place the cream in a microwave-safe bowl and microwave on high for 3 minutes or until 180 degrees.
Add in the chocolate chips. Let stand for 3 minutes before stirring, Mix until smooth.
Pour over the cooled brownies and smooth evenly.
Refrigerate for at least 2 hours.

Large Colored Chocolate Chips:

Follow melting instructions on bag for the white melting wafers.
Divide the melted white wafers into several different smaller bowls.
Add separate colors of food coloring to each bowl to create the multi colored coatings.
One at a time, Dunk the kisses into the colored coating. Place on a wire rack to drip off excess.
Allow too cool.
Place giant chips on-top of the massive cosmic brownie.

Serving Size: 1 Calories: 27,595 Fat: 1,583g Saturated Fat: 1,019g Trans Fat: 1g Carbohydrates: 3,101g Sugar: 11,621g Sodium: 5,678mg Fiber: 164g Protein: 316g Cholesterol: 4,152mg

DIY Giant Taco Bell Crunchy Taco

Tue, 09 Nov 2021 17:17:24 GMT

Thanks to YOUR requests we FINALLY made a GIANT Taco just in time for taco Tuesday. Something to tac-o-bout?

8,534 Calories

DIY Giant Taco Bell Crunchy Taco

Tacos served at all Taco Bell locations consist of a crispy corn tortilla shell stuffed with ground beef, lettuce, and shredded cheddar cheese. They may also be available "Supreme," meaning sour cream and diced tomatoes are added as well. Today we make the small and giant both ways and following the below directions YOU TOO can make them at home.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Large Cast Iron Pan: https://amzn.to/3nuELIx
Large Clean Dish Towel: https://amzn.to/3CvLp5u
Tongs: https://amzn.to/3kM8awk
2 Portable Stoves: https://amzn.to/3ntEwh3
Steam Table Pan: https://amzn.to/3nv6ZD4
Chef Knives: https://amzn.to/3CyoTsO
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

INGREDIENTS:

For the Taco Shell:

6 Cup (720 gram) Masa Harina
4 1/2 Cups Hot Water (Plus more if needed)
3 tsp Fine Salt
2 Drops of Egg Yellow food coloring
2 Drops of Electric Orange food coloring

For the Taco Meat:

3 Pounds Ground Beef
3 Packets of the exclusive Taco Bell Seasoning Packets
1 Cup Water

The Taco Build:

Large Shredded Lettuce
Large Shreds of Cheese
Large Diced Tomatoes
Sour Cream

INSTRUCTIONS:

To start mix the dough: In a large mixing bowl, briefly whisk together masa harina and salt. Gradually add 4 1/2 cups hot water thats been tinted with the food colorings, and stir the mixture with a wooden spoon or silicone spatula until an evenly-mixed dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. Gloves are optional, but there is food dye in this and it may turn your hands yellow.
The dough’s texture should feel springy and firm, similar to Play-Doh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of flour. If it feels too dry and crackly, add in an extra tablespoon or two of hot water.
Cover the bowl with a damp kitchen towel (or paper towel) and let the dough rest for 10 minutes.
Next start the taco meat filling. In a frying pan brown the ground beef, then add seasoning packets and water to barely cover. Bring to a boil and then reduce the heat and cook for 10 mins until the mixture is thickened.
while the taco meat is simmering, Create a tin foil mold the size of the giant taco shell you desire (Keep in mind you need to fry this thing and that means size limitations)
Remove Taco meat from the heat and allow to cool slightly.
Back to the Taco shell, Use your hands to roll the dough ball until it is nice and round.
Place the dough ball between two pieces of plastic in a tortilla press. Then gently press the dough ball until it forms a large round tortilla. No press? use a cast iron skillet, or a large plate or even a rolling pin.
Heat a cast iron skillet (or a large griddle) over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet.
Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla. The tortillas will likely bubble up while cooking, especially on the second side, which is a good sign.
Once it is cooked, Lay flat on a cutting board and cover with a clean dish towel to steam for 10 minutes to allow it to be flexible.
Next, lay your giant tortilla around the foil mold. Cover with a clean kitchen towel and allow to rest for 5-10 minutes.
Preheat fryer to 350 degrees
Gently place your large taco shell into the fryer (still on the foil mold) with the bottom facing up. Deep Fry the Tortilla and ladle hot oil over the top to evenly cook what will become the bottom when the giant taco shell in complete.
Fry until the taco shell begins to turn golden brown and crunchy. Remove from fryer and gently remove the foil mold. Return the shell to the fryer to crisp the interior of the shell if need be. Once completely golden and crispy remove from fryer to paper-towel lined plate to remove any excess oil.
Time to Build your taco. Start with the Shell, next place in the ground beef, top with shredded lettuce and shredded cheese.
To create the Supreme taco simply add sour cream on-top of the taco meat before the lettuce. Then top with Shredded cheese and diced tomato.

Serving Size: 1 Calories: 8534 Fat: 272g Saturated Fat: 103g Trans Fat: 0g Carbohydrates: 1165g Sugar: 52g Sodium: 11054mg Fiber: 94g Protein: 475g Cholesterol: 1091mg

How to Make The Squid Game Cookie AKA Dalgona Cookie

Mon, 04 Oct 2021 14:42:38 GMT

We attempt to recreate the iconic scene and recipe of the Squid Game Honeycomb Candy Challenge.

For a very low-budget production, we feel like the execution was spot on!

387 Calories Per Cookie

Squid Game Honeycomb Candy Challenge // Dalgona Candy Recipe

Bonus passion project video!!

Who here's a fan of Squid Games?

Author: HellthyJunkFood
Recipe Type: Dessert
Cuisine: Korean
Serves: 1

THINGS YOU'LL NEED:

Saute Pan
Parchment Paper
Cookie Cutters
Sewing Needle

INGREDIENTS:

1 cup Sugar
1 tsp Baking Soda

INSTRUCTIONS:

Melt sugar on medium high heat in a small pot, stirring constantly until light coffee brown.
Add baking soda and stir.
Pour hot candy onto parchment paper.
Quickly press down the candy until flat and then with a greased cookie cutter press int he shape and pull out the cookie cutter. This needs to be quick and may require two people. If creating more than one at a time.
Place in a tin with a sewing needle and test your friend. Will they be able to get the shape out without breaking the cookie?

Serving Size: 1 Calories: 387 Fat: 0g Saturated Fat: 0g Trans Fat: 0g Carbohydrates: 99g Sugar: 99g Sodium: 0mg Fiber: 0g Protein: 0g Cholesterol: 0mg

Bacon Aged VERUS Duck Aged Steak

Thu, 30 Sep 2021 13:22:19 GMT

We aged ribeye in bacon fat and duck fat to see if it enhanced the flavor of the beef. We were amazed by the results.

4,130 Calories Per Steak

Bacon Fat Aged VERSUS Duck Fat Aged Steak

The following recipes are well worth the time spent aging and both turned out delicious. Find out in our video which one ranked the highest in flavor through our blind taste test of the results.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Large Sauce Pot
Large Glass Jar
Baking Sheet with Rack: https://amzn.to/3d2oV2c
Cast Iron Pan: https://amzn.to/3j3udOH
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

INGREDIENTS:

2 Large (3 pound each) bone in ribeyes
2 Cups Rendered Pork Fat/Lard
1 Cup Rendered Bacon Fat
2 Cups Duck Fat
1 Cup Goose Fat
Kosher Salt

INSTRUCTIONS:

Begin with clarifying the fat by melting it into a large sauce pot and add 1/3 Cup of water for every 3 cups of fat. Carefully bring to a boil and cook until large bubbles subside. Pour into a large glass jar with 1/3 cup of water on the bottom. Cover and let sit at room temp until the fat coagulates, several hours. Place into refrigerator for at least overnight. Do this process for each type of fat individually. Pork fat and Bacon fat together and Duck and Goose fat together.
Remove ribeye steaks from the refrigerator and place them on a wire rack, above a sheet-pan.
Open jars of fat and remove any impurities from the surface. The good fat is in the middle and should be perfectly white. Spread the fat over the entire surface of the steaks and ensuring there are no holes in the fat layer. You shouldn't be able to see any of the meat beneath the fat layer. Thicker the fat layer the better.
Place the fat covered steaks into the refrigerator to age a minimum of 45 days. Do not cover them and do not disturb them for the 45 days.
When you are ready to cook your steaks you must first remove the fat. You can scrape away the fat or you can do as we did, preheat a cast iron skillet over low heat and drop your steak, fat and all into the pan. Once the fat has melted off, season the top side with salt and then transfer the steak to your desired cooking method, seasoned side down. Then season the other side with more salt.
Sear in a cast iron skillet on all sides and stick in the oven to cook until desired doneness and allow to rest for at least 10 mins before serving.

Serving Size: 1 Calories: 4,130 Fat: 302g Saturated Fat: 133g Trans Fat: 0g Carbohydrates: 1g Sugar: 0g Sodium: 960mg Fiber: 0g Protein: 336g Cholesterol: 1,135mg

DIY Upside Down Pizza, Omelette, Nachos, Pasta

Sat, 25 Sep 2021 14:58:02 GMT

Upside down is the new right side up with these inventive one-pan hacks to our favorite meals.

2075 - 4256 Calories Per Dish

DIY Upside Down Food

Making pizza, nachos, pasta, and omelettes in one pan upside down is not only fun but also easy and dang tasty. Get ready with one pan and you can whip up any of the recipes below.

Upside Down Pizza

Pizza is great right side up but this upside down recipe takes the cake, or pie in this case. The dough gets cripsy and golden brown, the toppings get cooked off and the cheese is melty ooey goey. This you should try out of all of them if you had to pick one.

INGREDIENTS:

2 Tbsp Parmesan
6oz. Pepperoni
2 Cups Mozzarella Cheese
1/2 Cup Pizza Sauce
Italian Seasoning (Optional)
1 Can Pillsbury Pizza Crust Dough

THINGS YOU’LL NEED:

Cast Iron Skillet
Oven Mits
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Preheat oven to 350°F
In cast iron skillet place a super thin layer Parmesan cheese then a solid layer of pepperoni.
Next place the mozzarella cheese in a solid layer, make sure theres no holes in the cheese layer so that the sauce doesn't spill threw.
Next is the layer of sauce, remember its a pizza so there isn't a lot of sauce here.
Sprinkle a little Italian seasonings if desired.
Roll out crust to the size of the Cast Iron pan and place on-top. Crimp the edges inward to create a sort of upside-down crust and make it look fancy!
Bake at 350°F 40-45 mins or until the pizza crust is golden brown and crunchy.
Allow to rest for 10 mins before flipping onto cutting board.

Nutritional Facts:
Serving Size: 1 Calories: 2364 Fat: 121 Saturated Fat: 15 Unsaturated Fat: 1 Trans Fat: 0 Carbohydrates: 219 Sugar: 40 Sodium: 3812 Fiber: 0 Protein: 113 Cholesterol: 98

Upside Down Nachos

Flipping these nachos on the plate is so rewarding. Get ready for hot snack on this one!

INGREDIENTS:

1.5 lbs Ground Beef
1 Package Taco Bell Nacho Seasoning Packet
1 Cup Mexican cheese blend
1/2 Jar Nachos cheese sauce
1/2 bag Tortilla Chips

TOPPINGS:

Pico d Gallo
Guacamole
Sour Cream
Fresh Cilantro

THINGS YOU’LL NEED:

Cast Iron Skillet
Saute Pan
Oven Mits
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Preheat oven to 350°F
In a separate pan, cook the ground beef according to the directions on the taco seasoning packet. Make sure to drain off the fat. That excess fat will RUIN your nachos. No one likes soggy nachos.
In alternating layers, Mexican cheese blend, seasoned taco meat, cheese sauce and tortilla chips. Repeat until your skillet is full.
Bake in 350°F oven for 20 mins or so until everything is warm throughout. A great test is to try some of the nacho cheese, if its hot, you're good to go!
Flip out onto cutting board or serving platter and garnish with Pico, Guac, Sour Cream and Fresh Cilantro leaves to your desire.

Nutritional Facts:
Serving Size: 1 Calories: 2501 Fat: 129 Saturated Fat: 60 Unsaturated Fat: 1 Trans Fat: 0 Carbohydrates: 130 Sugar: 17 Sodium: 4466 Fiber: 18 Protein: 176 Cholesterol: 558

Upsidedown Omelette

This turned into a bit more of a fritatta but needless to say so good and easy as all hell. When I flip, you flip, we flip!

INGREDIENTS:

1 Cup Lightly cooked Bacon Cut into pieces
1 Cup Sliced Sautéed mushrooms
4 Swiss Cheese Slices
18 Whole Eggs
Salt
1/2 Cup sparkling water

YOU’LL NEED:

Cast Iron Sillet or Nonstick Pan
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Preheat oven to 350°F
Put the cast iron pan on a medium heat. Add bacon and cook for a few minutes until more fat is rendered out. Turn off Heat.
Add the mushrooms in an even layer.
Add the Swiss cheese slices to evenly cover the mushrooms, but not touching the edge of the pan.
Crack Eggs into a large bowl, add Salt, Scramble the eggs with a whisk, then add the sparkling water and GENTLY stir to avoid loosing carbonation.
Pour scrambled egg mixture into warm cast iron skillet.
Put in 350°F oven and bake for 40 mins or until the center is almost completely firm. Carryover cooking will finish the cooking process when removed from the oven.
Allow to rest for 10 mins before flipping out of pan to serve.

Nutritional Facts:
Serving Size: 1 Calories: 2075 Fat: 149 Saturated Fat: 58 Unsaturated Fat: 22 Trans Fat: 2 Carbohydrates: 13 Sugar: 7 Sodium: 2781 Fiber: 2 Protein: 168 Cholesterol: 3513

Upsidedown Pasta Bake

If you're a fan of those crisp crunchy cooked pasta noodles that come on the side of a ziti bake, this is for you. Make this dish in one pan and achieve that delicious crispyess on all levels.

Ingredients:

1 Box Dried Ziti pasta
1/2 Cup Parmesan cheese
1 lb Cooked Italian Sausage, Sliced
6oz. Sautéed mushrooms
2 Cups Shredded Mozzarella
4 oz. Ricotta
1 jar (20-24oz) Pasta Sauce

THINGS YOU'LL NEED

Pot to Cook Pasta
Cast Iron Skillet
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

In a separate pot, cook ziti pasta, rinse with cool water then toss with pasta sauce. Place into the refrigerator to chill, preferably overnight. This could also be great use of left over pasta.
Preheat oven 350°F
In a cast iron skillet place a thin layer of the parmesan cheese.
Next layer is alternating mushrooms and sausage slices. Making one solid layer.
Next layer is mozzarella cheese and small dollops of ricotta cheese.
Final Layer is the sauced pasta made, prepared in step one.
Bake at 350°F 30 Mins or until everything is bubbling hot.
Remove from oven and place on stovetop burner. Cook on high for 5 mins to insure everything is brown "On Top".
Remove from heat and allow to cool for at least 20 mins before flipping. Then dive in!

Nutritional Facts:
Serving Size: 1 Calories: 4256 Fat: 265 Saturated Fat: 64 Unsaturated Fat: 1 Trans Fat: 1 Carbohydrates: 220 Sugar: 36 Sodium: 8417 Fiber: 20 Protein: 231 Cholesterol: 408

DIY 3 Foot Long Hotdog

Sat, 18 Sep 2021 17:37:19 GMT

For the first time ever we learned how to make a hot dog from scratch and we challenged ourselves to see how long we could make it.

1,953 Calories

DIY 3 Foot Long Hotdog

Use this recipe and you will have yoyrself a hotdog longer than ever.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

2 Troths
Oven for Baking
Kitchen Aid Stand Mixer
Meat Grinder
Sausage Stuffer

INGREDIENTS:

For the Bun

7-8 cups AP Flour
1 cup Warm Milk
1 cup Warm Water plus an extra ¼ cup if needed.
4 tsp Dry Active Yeast
3 tsp Fine Salt
2 Tbsp Sugar
2 Eggs
4 Tbsp Softened Butter
Extra oil to lightly oil the bowl
2 Egg Wash

For the Hotdog

2 lb Lean Pork, cubed
1 1/2 lb Lean Beef, cubed
1/2 lb Pork Fat/Jowl, cubed
3 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Celery Salt
2 tsp Sweet Paprika
1 tsp Smoked Paprika
1/2 tsp Ground Mace
2 tsp Salt
1 tsp Accent
2 tsp White Pepper
1/4 cup Milk or Cold Water
2 -3 Drops Red Food Coloring
1/2 cup Ice
1 Large Egg White

INSTRUCTIONS:

For the Bun

Combine flour, yeast, sugar, and salt in a mixing bowl.
In another small bowl whisk water, milk, and egg.
With the dough hook, mix the dry ingredients together and then add water-milk-egg mixture. Mix for 4 minutes.
Add up to 1/2 cup water as needed to achieve a smooth ball.
Add butter and knead for about 10-15 minutes, until the dough is shiny, smooth, and tacky. Dough is done when it has pulled away from the sides of the bowl.
Oil a big bowl, add dough, cover with plastic wrap and let rise overnight in the refrigerator for 24 hours.
Dump dough onto work surface and punch down to remove the air. Roll out dough into the hotdog shape on a floured surface.
Place in an oiled baking tray, let rise for one hour and brush with egg wash before baking
Bake at 350 degrees for 20 min or to an internal temperature of 190 degrees. Cool.
Slice down the middle to create the hot dog bun.

For the Extra Long Hotdog

Mix all dry ingredients together with the milk and food coloring. Stir well to combine.
One at a time, grind the pork, beef, and fat cubes through the medium blade of a meat grinder. Place in refrigerator 30 Mins.
Combine the ground meats and fat together and grind a second time with the fine blade meat grinder
In a food processor combine ground meat mixture with the wet seasonings mixture and ice
Begin to blend, slowing adding cold water to incorporate and emulsify until smooth.
Place into the refrigerator for 30 mins to firm up.
Prepare the sausage stuffer attachment with casings.
Fill the casings with the meat mixture per the directions provided. Tie off each end to complete the hot dog.
Place into refrigerator for 30 mins. While chilling prepare the hot water bath for poaching the hot dog.
Poach the hot dog in barely simmering water for 20- 25 minutes or an internal temperature of 165 degrees.
Shock in Ice Water, Remove, pat dry, and refrigerate.
Second cook as desired.
Serve with an Extra long bun and top with your favorite toppings.

Serving Size: 1 Calories: 1,953 Fat: 74g Saturated Fat: 32g Trans Fat: 0g Carbohydrates: 210g Sugar: 14g Sodium: 3,526mg Fiber: 8g Protein: 110g Cholesterol: 246mg

Makes 4 three foot hotdogs

Giant Garbage Plate

Sat, 11 Sep 2021 14:19:23 GMT

The Garbage Plate is back BIGGER than ever. Mainly just because we love it. #RocehsterProud

16,932 Calories

DIY Giant Garbage Plate

Whip up yourselves this HUGE plate or make one plate at time. Either way you're sure to love the most glutinous meal from JP's hometown, Rochester, NY. Get ready, the sauce is hot, the calories are high, and the enjoyment couldn't get any better. Grab a beer and dig into the recipe for the Garbage Plate below...

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Cast Iron Griddle: https://amzn.to/2X7Ivpf
Cooking Weight: https://amzn.to/3npQYyO
Giant Platter: https://amzn.to/2Vx9nOr
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

INGREDIENTS

Ground Beef
Huge Hotdogs
White American Cheese
Potatoes
Oil for frying

Macaroni Salad

2 Boxes Jumbo Macaroni (6 cups)
2 Cup Light Mayonnaise
12 Hard Boiled Eggs
4 Tbsp White Sugar
3 Cup Chopped Celery
4 Tbsp Vinegar
3 tsp Spicy Brown Mustard
3 tsp Black Pepper

INSTRUCTIONS:

In a large bowl, add Mayo, brown spicy mustard, vinegar and black pepper. Stir to incorporate well.

Add chopped eggs, celery and cooked macaroni

Stir well, Chill before serving.

Hot Sauce

3 lb 95% Lean Ground Beef
3/4 Cup Tomato Paste
3 Tbsp Brown Sugar
3 Cups Sweet Onion Chopped
3 Tbsp Butter
2 Tbsp Oil
3 tsp Garlic Powder
3 tsp Black Pepper
3 tsp Cayenne Pepper
3 tsp Chili Powder
1 ½ tsp Ground Cumin
1 ½ tsp Ground Allspice
3/4 tsp Ground Cinnamon
3/4 tsp Ground Cloves
T Tbsp Kosher Salt
1 Cup Water

Toppings

Ketchup

Mustard

Diced Onions

INSTRUCTIONS:

Start with the hot sauce because this will need to marinade at least overnight to gather all the classic Rochester flavors.
In a large pot over med high heat add oil and butter, melt and then add onions. Cook until soft/translucent
Add ground beef, cook until slightly browned.
Add seasonings and water, lower heat to a simmer and cook for 4-6 hours.

Homefries

INGREDIENTS:

Idaho Potatoes
Oil

INSTRUCTIONS:

Dice potatoes into a large dice size. approx. 1"x1"
Place into a pot of cold water and place over a high heat. season with salt
Cook until tender, drain, cool
Once cooled, Deep fry until golden brown and crunchy. Season with Salt

Burgers and Hotdogs

INGREDIENTS:

Large Hot Dog
Ground Beef, Rolled into a ball and then smashed into a thin patty using a plate or glass dish.

INSTRUCTIONS:

Take ball of ground beef and place on-top of a piece of parchment paper. Smash into a thin burger patty using a plate or a glass dish.
Slice the hot dog open lengthwise, spread open and lay flat
Place both items onto a preheated griddle to cook. For even more browning/Crispness on the hot dog, use a meat cooking weight.
Season with salt, flip and place white American cheese slices on top to cover.
When finished cooking remove from the flattop. Place on cooling tray before service.

ASSEMBLY:

Heaping portion of Mac Salad
Home Fries
Hot dogs
Cheese Burgers
Douse in "Hotsauce"
Ketchup and Mustard
Normal people put diced white onion on it......but this is for JP

DIY Giant Garbage Plate......DONE

Serving Size: 1 Calories: 16932 Fat: 696g Saturated Fat: 218g Trans Fat: 2g Carbohydrates: 1746g Sugar: 271g Sodium: 20336mg Fiber: 108g Protein: 880g Cholesterol: 4240mg

The World's SOUREST Extremely Deadly Sour Warhead

Sat, 04 Sep 2021 14:01:27 GMT

We gather the world's sourest ingredients to create our own sour warhead so sour that it's actually dangerous.

390 Calories

The World's SOUREST Extremely Deadly Sour Warhead

If you dare... gather the most citric, sour, and acidic ingredients so you too can make a the SOUREST Warhead.

Author: HellthyJunkFood
Recipe Type: Candy
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Candy Thermometer: https://amzn.to/3n2k8DH
Flexible Hard Candy Molds: https://amzn.to/3DOZEUY
Brush: https://amzn.to/3gYU60o
Stainless Steel Pot: https://amzn.to/3yVbppv
Coffee/Spice Grinder: https://amzn.to/2WSgKk8

INGREDIENTS:

Hard Candy

2 Cups Granulated Sugar
2/3 Cup Light Corn Syrup
3/4 Cup Water
6 Drops Gel Blue Food Coloring: https://amzn.to/3h22353
1 Tbsp LorAnn Tart & Sour: https://amzn.to/3zKuVpD
1 tsp LorAnn Super Strength Strawberry Flavoring: https://amzn.to/2WPSH5h
1 tsp Fumaric Acid: https://amzn.to/3yJShun

Sugar/Sour Dip

1/2 Cup Sugar
7 Tbsp Citric Acid: https://amzn.to/3DP03qs
2 Tbsp Malic Acid: https://amzn.to/38Inq70
2 Tbsp Tartaric Acid: https://amzn.to/3tjmFKT

INSTRUCTIONS:

In a heavy (good quality) 2-quart stainless steel saucepan, mix together sugar, corn syrup, and water. Stir over medium heat until sugar dissolves.
Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.
Early in the cooking process, "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush.
Continue to cook the syrup, without stirring, until the temperature reaches 260°F.
Add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup.
Remove from heat precisely at 300°F.
After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
Lastly add the Fumaric Acid and stir. Allow to cool slightly
Pour syrup into something (we used pyrex measuring cup with a spout)
Carefully pour syrup into prepared molds and allow to cool.
Blitz granulated white sugar in a coffee/Spice grinder until a fine grain is achieved, next add Citric Acid, Malic Acid, and Tartaric Acid. Blend quickly to incorporate and pour into a bowl or zip lock bag for tossing hard candies in.
After fully hardened, remove candies from molds, toss the candies into the sugar/Sour "Dip"
Serve at your own risk.

Serving Size: 1 Calories: 390 Fat: 0g Saturated Fat: 0g Trans Fat: 0g Carbohydrates: 105g Sugar: 64g Sodium: 47mg Fiber: 0g Protein: 0g Cholesterol: 0mg

DIY Giant Chick-fil-A

Mon, 23 Aug 2021 13:04:37 GMT

This is a tribute to chicken sandwiches.

9,122 Calories

DIY Giant Chick-fil-A

If you follow the directions below you too will create a chicken sandwich made to feed a large family.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Mixing Bowls
Sheet Pan
Glass Baking Dish
Foil
Plastic Wrap
Small Fine Sifter
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

INGREDIENTS:

BRINE:

5 Cups Water
1 Cup Pickle Juice
½ Cup Salt
⅓ Cup Sugar
2 tsp Accent Flavor (MSG)
5 Chicken Breasts
2 oz Activia RM

Dry Rub:

2 tsp Paprika
1 tsp Black Pepper
½ tsp Cayenne Pepper
1 tsp Accent Flavor (MSG)

Wet Mixture For Breading:

1 Cup milk
2 large eggs

Dry Mixture For Breading:

1 Cup All-Purpose Flour
2 Tbsp Powdered Non-Fat Milk
1 tsp Baking Powder
½ tsp Salt
2 tsp Sugar
2 tsp Paprika
1 tsp Black Pepper
½ tsp Cayenne Pepper
1 tsp Accent Flavor (MSG)

INSTRUCTIONS:

Slice Chicken longways in half and marinade in brine which is a mixture of...Water, Sugar, Salt, Accent and Pickle Juice. Brine overnight
Remove chicken from brine and pat dry using paper-towels.
Cover a baking dish with several sheets of plastic wrap. allow for at least 6" of plastic wrap to over hang all 4 sides of the baking dish this is super important as you'll need the additional wrap later on.
Lightly dust with Activia RM "Meat Glue".
Arrange the first layer of chicken breasts into the desired shape (we are going for the look of one solid chicken breast piece)
Lightly dust that layer of chicken breasts with the meat glue RM. Next apply the next layer of chicken breasts directly over the first layer making sure to fill every hole/gap between all the pieces (we used a couple little pieces of chicken to fill in the gaps).
If you are doing a third layer like we did, lightly dust that layer of chicken breasts again with the meat glue RM. Finally place the remaining layer of chicken breasts on top, again ensuring no holes of gaps between the layers.
Tightly wrap up the chicken breasts with the over hanging plastic wrap to ensure the shape stays in place. We covered ours with an additional layer of plastic wrap for added security. We also used crumpled up tin foil again for added safety and ensuring our chicken breasts would glue up in the shape we wanted. A little extra precaution now makes for a much better looking man made breast later.
Place in the refrigerator overnight to fully glue together.
Make the Dry Rub Mixture for the next day ahead of time.

The next Day:

Remove chicken from refrigerator, unwrap. Coat the meat in the dry rub consisting of paprika, black pepper, cayenne pepper and accent flavor.
Make wet breading station consisting of Milk and Eggs
Make dry breading station consisting of AP flour, powdered non-fat milk, baking powder, salt, sugar, paprika, black pepper, cayenne pepper and accent flavor (MSG)
Double Bread the breast by dipping in the wet, then dry, back to wet and finish with dry.
Deep fry at 325 degrees until golden brown and cooked to an internal temperature of 165 degrees. Season with salt
Cut the Pickle by using a Crinkle Cut Fry cutter and cutting at a wide angle to make a large bias cut that is only slightly off round.
Build the sandwich with Bottom Bun, Pickles, Chicken Pattie and Top Bun.

Serving Size: 1 Calories: 9122 Fat: 242g Saturated Fat: 14g Trans Fat: 1g Carbohydrates: 1334g Sugar: 2509g Sodium: 23790mg Fiber: 134g Protein: 394g Cholesterol: 1105mg

GIANT Pretzel 🥨 Auntie Anne's VS German Bavarian

Sat, 10 Jul 2021 16:27:49 GMT

German Bavarian Style pretzels compared to Auntie Anne's... which do you choose? Today you don't have to because we're making both.

5,210 - 6,544 Calories Per Pretzel

GIANT Pretzel �� Auntie Anne's VS German Bavarian

One is not better than the other but for a different purpose. Make one or the other or BOTH! You're sure to get your pretzel fix with these GIANT recipes.

Bavarian Style Prezel Recipe

This simple recipe is so delicious you may find yourself consuming more cheese sauce than you could have ever imagined. It could be because you have a giant pretzel. So grab a beer and get ready for this killer recipe.

THINGS YOU’LL NEED:

Kitchen Aid Mixer: https://amzn.to/3iZ94oT
Sheet Pans
Parchment Paper
Plastic Wrap
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INGREDIENTS:

Pretzel Dough:

3/4 Cup warm water (100°F to 115°F), plus more as needed
1 (1/4-ounce) Envelope Active Dry Yeast (2 1/4 tsp)
1 1/2 Tbsp Honey (our sub for Barley Malt Syrup)
4 3/4 Cups Unbleached Bread Flour (about 21 3/4 ounces), plus more as needed for dough
3/4 Cup Lager Beer or Pilsner (we are using a wheat beer thats left over from the beer cheese recipe)
3 Tbsp Unsalted Butter, cubed, at room temperature
1 Tbsp Kosher salt
Cooking spray

Alkaline Solution :

1/3 Cup Baking Soda
6 Cups Water

Before Baking:

1 Large Egg, beaten
1 Tbsp Whole Milk
Flaky Sea Salt

Instructions:

Place 3/4 cup warm water in bowl of a stand mixer; sprinkle with yeast. Stir in honey syrup until dissolved. Let mixture stand until yeast is foamy, 5 to 7 minutes. Add flour, beer, butter, and kosher salt; using a wooden spoon or rubber spatula, stir until a shaggy dough forms.
Attach bowl and dough hook to stand mixer. Beat on medium-low speed until dough comes together and forms a smooth ball, about 1 minute. Dough should be quite firm and may be slightly tacky but not sticky. If dough is sticky, add flour, 2 tablespoons at a time, and beat until dough is smooth. If dough is too dry, add water, 1 teaspoon at a time, and beat until smooth.
Increase mixer speed to medium-high, and beat until dough is smooth and elastic, 5 to 7 minutes. Transfer dough to a large bowl greased with cooking spray; turn to coat. Cover with plastic wrap, and let dough rise in refrigerator until almost doubled in size, at least 8 hours or up to 24 hours.
Turn dough out onto an un floured work surface, and firmly press down to deflate.
Shape a rope by rolling it against the work surface with your palms, applying mild pressure and working from the center outward. If you need more friction, moisten work surface with a few drops of water, dispersing it evenly with your hands. Continue rolling until dough rope is evenly rolled out and begins to shrink back toward middle. Set dough rope aside.
Line a large baking sheet with parchment paper. Shape 60-inch dough rope into a U shape, positioning ends of the U pointing away from you. Holding one end in each hand, lift and cross ends over each other about 12 inches down from ends. Cross ends again, passing ends to opposite hands, creating a twist in the dough. Holding ends and maintaining twist, fold ends toward bottom of U. Allowing for a 1' inch overhang on each side, press ends into bottom of U at 4 o’clock and 8 o’clock. Gently transfer shaped pretzel to prepared baking sheet, cover lightly with plastic wrap or clean dish towel
Let covered pretzel rise in a warm place until puffy and increased in size by half, 30 to 45 minutes. Meanwhile, preheat oven to 500°F
Stir together egg and milk; set egg wash aside.
Place baking soda in a large stainless steel saucepan, and add 6 cups water. Bring mixture to a gentle simmer over high, stirring gently to dissolve baking soda. Reduce heat to low, and maintain a very gentle simmer for 4 mins. Pour alkaline water over pretzel, Cook 20 seconds, flip pretzel to allow the other half contact with the alkaline water for another 20 seconds.
Wearing rubber gloves, lift the pretzel from alkaline water, allowing excess to drip off, and transfer to a parchment paper–lined baking sheet-pan. Reshape pretzel on the baking sheet as needed. Pretzel will look a little wrinkly, thats ok.
Quickly brush top and sides of pretzel with egg wash, and sprinkle with flaky sea salt.
Immediately bake pretzel at 500°F until deep mahogany in color, 9 to 12 minutes, rotating pans half way through. Transfer pretzel to a wire rack, and let cool about 10 minutes before serving.

Nutritional Facts:
Serving Size: 1 Calories: 5,897 Fat: 73 Saturated Fat: 31 Unsaturated Fat: 1 Trans Fat: 0 Carbohydrates: 1,047 Sugar: 27 Sodium: 120 Fiber: 0 Protein: 203 Cholesterol: 306

Obatzda, German Beer Cheese Dip

The original Beer Cheese dip, that also happens to be the worlds easiest to make, is stupid delicious! Make this cheese sauce to accompany the Bavarian Pretzel.

INGREDIENTS:

1/2 Med Onion small diced
6-8 oz Camembert Round
2 Tbsp Unsalted Butter
¼ Cup Cream Cheese
1 tsp Paprika
2 tbsp Wheat Beer (optional)

THINGS YOU’LL NEED:

Food Processor: https://amzn.to/3j2pOeY
Serving Bowl
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Peel and roughly small dice the onion.
Cut the camembert and butter in to roughly bite sized pieces.
Put everything in a food processor and pulse together until fairly smooth and well-blended.
Place in refrigerator to chill and allow flavors to come together.
Allow it to slightly come up to room temperature and stir before serving.

Nutritional Facts:
Serving Size: 1 Calories: 647 Fat: 52 Saturated Fat: 31 Unsaturated Fat: 1 Trans Fat: 0 Carbohydrates: 20 Sugar: 7 Sodium: 145 Fiber: 3 Protein: 23 Cholesterol: 147

Auntie Anne's Recipe

Your mall favorite, made so big you wont be able to finish this one. So grab a few friends and get ready to feast!

INGREDIENTS:

For the Dough:

2 Cups Milk
4 Tbsp Salted Butter
1/3 Cup Brown Sugar, Packed
2 tsp Active Dry Yeast
5 Cups All-Purpose Flour
2 tsp Salt

Alkaline Dipping Solution:

2 Cups Water
1/3 Cup Baking Soda

After Baked:

4 Tbsp Butter, melted
Pretzel Salt or Corse Kosher Salt, to taste

THINGS YOU’LL NEED:

Kitchen Aid Mixer: https://amzn.to/3iZ94oT
2 Sauce Pans
Sheet Pan
Parchment Paper
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Scald the milk in a small pot. Do not boil; just heat the milk until it is hot all of the way through.
Add the butter and sugar to the hot milk. Stir until the butter melts and the sugar has dissolved. Pour into stand mixer bowl and set it aside to cool just a bit. If the milk is too hot, the yeast will die; too cold, and it won't rise as quickly, 110°F is perfect.
Add the yeast to the top of the milk mixture and allow it to soften for 5 minutes.
Using the bread hook attachment on your stand mixer, add in the flour and salt and stir with the hook attachment until completely combined and a smooth ball forms.
Cover the bowl with a clean dish towel and allow the dough to rise for 1 hour or until it doubles in size. Then punch down the dough in the bowl.
Shape a rope by rolling it against the work surface with your palms, applying mild pressure and working from the center outward. If you need more friction, moisten work surface with a few drops of water, dispersing it evenly with your hands. Continue rolling until dough rope is evenly rolled out and begins to shrink back toward middle. Set dough rope aside. Preheat oven to 450°F
Line a large baking sheet with parchment paper. Shape 60-inch dough rope into a U shape, positioning ends of the U pointing away from you. Holding one end in each hand, lift and cross ends over each other about 12 inches down from ends. Cross ends again, passing ends to opposite hands, creating a twist in the dough. Holding ends and maintaining twist, fold ends toward bottom of U. Allowing for a 1' inch overhang on each side, press ends into bottom of U at 4 o’clock and 8 o’clock. Gently transfer shaped pretzel to prepared baking sheet-pan.
Place baking soda in a stainless steel saucepan, and add 2 cups water. Bring mixture to a gentle simmer over high, stirring gently to dissolve baking soda. Reduce heat to low, and maintain a very gentle simmer for 4 mins. Pour alkaline water over pretzel, Cook 20 seconds, flip pretzel to allow the other half contact with the alkaline water for another 20 seconds.
Wearing rubber gloves, lift pretzels from alkaline water, allowing excess to drip off, and transfer to a parchment paper–lined baking sheet-pan. Reshape pretzel on baking sheet as needed. pretzel will look a little wrinkly, thats ok.
Bake at 450°F the for 7 to 8 minutes or until golden brown.
Brush the pretzel with melted butter. Sprinkle with coarse pretzel salt.
Serve Warm.

Nutritional Facts:
Serving Size: 1 Calories: 4320 Fat: 126 Saturated Fat: 80 Unsaturated Fat: 4 Trans Fat: 0 Carbohydrates: 695 Sugar: 216 Sodium: 835 Fiber: 17 Protein: 84 Cholesterol: 370

Annie Annes Cheddar Cheese Sauce

This cheese sauce recipe brings you the classic Auntie Anne's cheese dip flavor.

Ingredients:

1 Tbsp Butter
1 Tbsp Flour
1 Cup Water
1/2 Cup Dry Milk Powder
1 Cup Cheddar Cheese, Shredded
1/2 tsp Salt
1 Drop Electric Orange Food Dye

THINGS YOU'LL NEED

Sauce Pot
Whisk
Serving Bowl
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Melt the butter in a large saucepan over medium heat.
Whisk in the flour and continue whisking for approximately 1 minute until a thick paste is formed.
Then gradually whisk in the milk and cook uncovered until the mixture has thickened.
Remove the pan from the heat and then whisk in the cheddar cheese, food dye and salt.
Whisk until the cheese is melted and the mixture is smooth.
Serve immediately.

Nutritional Facts:
Serving Size: 1 Calories: 890 Fat: 48 Saturated Fat: 27 Unsaturated Fat: 1 Trans Fat: 1 Carbohydrates: 62 Sugar: 36 Sodium: 3046 Fiber: 1 Protein: 55 Cholesterol: 150

DIY Giant Raising Cane's Chicken Tender

Sat, 26 Jun 2021 15:14:22 GMT

Our childhood and adult food favorite is celebrated today in a competition of who can oversize the classic Chicken Tender. We made ours just like our favorite Chicken Tender Restaurant Raising Canes.

12,662 Calories

DIY Giant Raising Cane's Chicken Tender

Make the winning tender recipe with the recipe details below. When you do send us a picture tagging @hellthyjunkfood. We love to see your recreations!

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
Sous Vide
Crinkle Cut Fries Cutter
Silicone Baking Mat
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Ingredients:

8 Chicken Breasts
4 Cups Flour
2 Cup Seasoned Bread Crumbs
4 tsp Salt
4 tsp Baking Powder
4 Eggs
32 oz Buttermilk
2 Tbsp Garlic Powder

Canes Sauce:

2 Cup Mayonnaise
1 1/3 Cup Ketchup
2 Tbsp Worcestershire Sauce
4 tsp Garlic Powder
2 tsp Freshly Ground Black Pepper
2 tsp Fresh Lemon Juice

Fries:

4 Russet Potatoes

Texas Toast:

Loaf of Thick Sliced Bread
Shredded Cheddar Cheese
4 Tbsp Butter, Melted
1 tsp Garlic Salt
1 tsp Garlic Powder
1tsp Parsley Flakes

INSTRUCTIONS:

Begin with butterflying the chicken breasts by slicing lengthwise down from top to bottom, but only cutting half way threw so that the chicken breast can be opened up. This makes the chicken breast twice the size but half the thickness. Using a meat tenderizer, lightly pound the chicken breasts to create an even thickness throughout and create the desired chicken tender shape.
Preheat Sous Vide Water Bath to 140°F. Preheat oven to 350°F., Preheat deep fryer to 350 °F.
Individually place one chicken breast into a vacuum seal bag (or a large zip lock bag) make sure to keep the chicken as flat as possible in the bag, remove as much air as possible while still maintaining the flat chicken breast "chicken tender" shape.
Place bagged chicken breasts into the water bath and cook for a minimum of 45 mins to insure the chicken is completely cooked.
Make the Canes Sauce by mixing together all the ingredients. Place into the refrigerator to allow the flavors to come together while the chicken is cooking.
Stab potatoes with a fork, place into microwave and cook for 6 minutes. Remove from microwave and cut them into the crinkle cut fries shape using a crinkle cutter, remember we are making them large, each potato will only make a few fries.Place in Ice Water until ready to fry.
Texas toast time, Take 4 thick sliced bread slices and remove the crust from one side of each, so that when placed together they create one large 'Slice". On a silicone mat lined sheet pan sprinkle shredded cheddar cheese to create a glue base for the bread. Arrange bread slices on-top of the cheese so that all interior crustless edges are fully touching. Brush with melted butter and season with garlic salt, garlic powder and Parsley Flakes. Bake in 350 degree oven for 5 mins or until golden brown.
Remove the chicken breasts from water bath and place into an ice bath to stop the cooking process and instantly cool down the chicken.
Create a breading station:

Wet: whisk together Eggs, Buttermilk and Garlic Powder.
Dry: In a separate container combine Flour, Seasoned Bread Crumbs, Salt and Baking Powder

Remove cooked chicken breasts from bag and pat dry with paper towels. Place chicken into the wet mixture
Remove fries from water and pat dry with paper towels, Drop fries into preheated 350 degree oil and cook for 4 mins or until just slightly turning golden brown. Remove from fryer and allow to cool on a sheet pan until ready to fry again.
Remove the chicken breasts one at a time from the wet and place into the dry. Completely coat the chicken breast in the dry mixture. Shake off all extra breading
Toss chicken back into the wet mixture, quickly remove
Toss chicken back into the dry mixture and toss one last time, they should have a beautiful double coat
Deep fry for 3-4 minutes at 350°F or until golden brown.
Drop the fries in the hot oil for the second fry and cook until golden brown, 2-3 mins. Remove from fryer and season fries with salt
Plate Up the dish, first Texas Toast, Fries and then Chicken Tenders. Serve with the Famous Canes Sauce.

Serving Size: 1 Calories: 12,662 Fat: 801g Saturated Fat: 99g Trans Fat: 0g Carbohydrates: 1000g Sugar: 136g Sodium: 24,926mg Fiber: 37g Protein: 354g Cholesterol: 1697mg

We Made Ice Cream Hotdogs 🍦🌭

Sat, 19 Jun 2021 14:58:09 GMT

In this episode, we link up with our friends at the Greenery Creamery to make the first-ever OFFICIAL Ice Cream Hot Dog.

582 Calories Per Dog

We Made Ice Cream Hotdogs ��

For this very special recipe and delicious ice cream head to the Greenery Creamery in Orlando.

Try It YOURSELF by Pre Ordering Today: https://www.thegreenerycreamery.com/store/products/ice-cream-hot-dogs-7-11-pre-order-only

Author: HellthyJunkFood
Recipe Type: Dessert
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Twinkie Molds: https://amzn.to/3iSXrjf
Stand Mixer: https://amzn.to/2TNmUA8
Food dyes: https://amzn.to/3zGRQ5B
HJF Face Mask: https://shop.hellthyjunkfood.com/
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Serving Size: 1 Calories: 582 Fat: 22g Saturated Fat: 6g Trans Fat: 2g Carbohydrates: 86g Sugar: 34g Sodium: 370mg Fiber: 2g Protein: 11g Cholesterol: 35mg

DIY Giant Filet-O-Fish

Sat, 12 Jun 2021 14:51:34 GMT

For years we received requests to oversize the Mcdonald's Filet-O-Fish. Today we compete to see who can do it best.

15,200 Calories

DIY Giant Filet o Fish

Follow these instructions if you love the filet-o-fish and you want to make it really big.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

INGREDIENTS:

GIANT BUN

2 packages Active Dry Yeast (about 3 1/2 teaspoons)
1 Tbsp plus 1/2 Cup Sugar
½ Cup Vegetable oil, more for greasing bowl
4 Lg eggs (1 for Egg wash)
1 Tbsp Salt
6 Cups All-Purpose fFour

GIANT CHEESE SLICE

1 Ounce Unflavored Gelatin
10 Tbsp Dry Milk Powder
2 Cups Boiling water
32 Ounces Velveeta for that extra creamy goodness.

TARTAR SAUCE :

1 Cup Mayo
4 tbsp relish
6 tsp Lemon
Accent a.k.a MSG to taste.

GIANT FILET-O-FISH PATTY

INGREDIENTS:
6 Pounds of Fresh Alaskan Cod
.75oz Activia RM

BREADING

All Purpose flour, seasoned with Salt and Pepper
Milk
Bread Crumbs, Finely processed to be extremely light and small in textural size
Salt to season after frying

INSTRUCTIONS:

GIANT BUN

Start with baking a giant bun. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour, or place into the refrigerator to allow to slowly proof overnight.
Do not roll the dough, rather stretch and pinch to create the bun.
Beat remaining egg and brush it on loaves. let rise another hour.
If baking immediately, preheat oven to 325 degrees and brush loaves again.
Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.

GIANT CHEESE SLICE

Make the oversized cheese slice by lining a cookie-sheet with parchment paper.
In a Vitamix, or large food processor, blitz hot water and gelatin together.
Add in milk powder and blitz.
Add Velveeta cheese and blend until smooth
Once the cheese sauce is made pour into the center of the lined cookie sheet pan.
Use an offset spatula to create an even flat surface.
Place into refrigerator to set.
Cut it into its appropriate half cheese slice made famous by McDonald's for this sandwich.

TARTAR SAUCE

Combine mayonnaise, relish, and lemon juice.
Season to taste with Accent or salt.
Set in the fridge to firm up.

GIANT FILET-O-FISH PATTY

To create the filet o fish patty we first created a rectangular mold 9 x 10 inches to hold the patty in its perfect shape.
Cut down whole pieces of alaskan cod in half longways
Single Layer the fish into the tinfoil mold
Sprinkle the MOO GLUE AKA Activia RM on to the surface
Layer next layer of fish on top, these pieces are the smaller pieces to fill in the crevices.
Once everything is in the pan and shaped accordingly cover it and rest in the refrigerator for at least 6 hours, to overnight.
The proteins in the fish will bond together creating a more solid, larger filet o fish patty.

BREADING & FRY

Carefully remove the fish filet from the makeshift tin foil mold.
First place it in the seasoned flour, giving it a thin even coating of flour. Dust off any excess.
Carefully transfer the patty from the flour to a pan of milk (typically there is an egg wash in this step, but we are keeping it true to its pescatarian origins).
Quickly remove from milk and place into pan of finely processed bread crumbs. Make sure to get every square of this patty covered in the breading, a hole in the breading could be disastrous.
Remove from breading and place into a preheated fryer set at 350 degrees.
Fry until golden brown and the internal temp reaches 145 degrees.
Remove from fryer and season with additional salt.
Allow to cool slightly before making your sandwich.

ASSEMBLY:

Bottom half of bun
Half Slice of Cheese (Have to be true to the original)
Filet o Fish Patty
Tartar Sauce
Bun Top

Serving Size: 1 Calories: 15,200 Fat: 720g Saturated Fat: 160g Trans Fat: 0g Carbohydrates: 1560g Sugar: 100g Sodium: 23,000mg Fiber: 1g Protein: 640g Cholesterol: 95mg

DIY BTS McDonalds Meal Feat. Among Us McNuggets, Sweet Chili Sauce 달콤한 칠리 & Cajun Sauce 케이준

Thu, 10 Jun 2021 22:10:49 GMT

For absolutely NO LIMIT of time, you can now enjoy the BTS McDonalds meal with this recipe.

Calories 400

DIY BTS McDonalds Meal Ft. Among Us McNuggets, Sweet Chili Sauce 달콤한 칠리 & Cajun Sauce 케이준

Follow theses steps and you'll be saying... Order UP! French fries, nuggets, sweet chili sauce, cajun sauce, and a coke!

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Tin Foil
Parchment Paper
Sheet pans
Mixing bowls
Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

INGREDIENTS:

French Fries

2 large Russet Potatoes, Pealed

Brine

4 Cups water
1/3 Tbsp Salt
2 Tbsp Sugar
1/2 tsp White Vinegar

Nuggets

1 Pound Ground Chicken

Batter

1 Cup AP Flour
1/2 Cup Cornstarch
1/2 Cup Corn Flour
1/4 Tbsp Salt
1 tsp Sugar
1/2 tsp Ground Ginger
1/4 tsp Black Pepper
1/4 tsp White Pepper
1/8 tsp Turmeric
1/8 tsp Cinnamon
1/8 tsp Cayenne
1 Cup Water
1 Cup Vodka
1 Egg Beaten
1/4 Tbsp Soy Sauce

Sweet Chili Sauce

3 Tbsp White Vinegar
2 tsp Water
2 tsp Cornstarch
1/4 C Light Corn Syrup
6 Tbsp White Sugar
2 tsp Chili Sauce
1/4 tsp Salt (Accent)
1/4 tsp Garlic Powder
1/8 tsp Cayenne Powder
1 Tbsp Tomato Paste
1/4 Cup Gochujang

Cajun Sauce

2/3 Cup Mayo
1/2 Cup Hot Mustard
1/4 Cup Honey
1 tsp Tomato Paste
1/2 tsp Paprika
1/2 tsp Chili Powder
1/2 tsp Turmeric
1/2 tsp Onion Powder
2 Tbsp Sugar
1 Tsp Accent or Salt
1/2 tsp White Wine Vinegar
2 tsp Lemon Juice
2 Drops Lemon Yellow

Mcdonalds Coke

20% Sprite
80% Coca Cola

INSTRUCTIONS:

To start our BTS Meal recipe you need to prep the McDonald's fries. Peal and cut down the fries shoe string size. Then put them in a brine consisting of water, salt, sugar, and vinegar all whisked together. Let them sit in the brine for at least 30 minutes.
While those brined up we started up our nugget recipe freezing a pan of ground chicken breast on some parchment paper. Need it to firm up so we can create our shapes.
We decided to create molds for the nuggets out of tinfoil. Actually saw Binging With Babish do this and we were like GENIUS! We'll have to add one cookie cut out today, and it's among us, the among us nugget. So I actually grabbed up the picture of the one on ebay for this cut out. A ll we do is fold some tinfoil to make a border and wrap it around the shape of the ball, bell, bone, boot, and among us... and we're ready to press out some nuggs as soon as the chicken has firmed up in the freezer.
Meanwhile mix together the ingredients for the Sweet Chili and Cajun Sauces in two separate bowls. Set in the fridge until ready to serve.
Now we've got firm chicken so we're going to press our cookie cutters into it and boom perfect shapes. Return to the freezer to retain their perfect shape until we are ready to fry.
Dry Fries and Blanch the fries at 300F for 3 minutes and then lay out to cool on a paper towel lined sheet pan. Bring the temp of the oil up to 350 for the nuggets.
Make the nuggets batter which is a mixture of flour, cornstarch, corn flour, salt, sugar, ground ginger, black pepper, white pepper, turmeric, cinnamon, cayenne, water, vodka, 1 egg beaten, and soy sauce.
Pull Nuggs from the freezer and dunk them into the batter. Removing one at a time, gently place them into the hot oil. Don't drop them in as they then will stick to the bottom of the fry basket.
Once they are golden brown and reach an internal temp of at least 165 degrees, Take them nuggs out and season with salt. Bring the temp of the fryer up to 400F and double fry the fries for 1- 2 minutes or until light golden brown. Season with salt immediately
Pour yourself a McDonald's Coke by adding 20% Sprite to your coke. 80/20 for the perfect mix.
Serve the nuggets with Sweet Chili and Cajun sauce, a medium fry, and a medium coke.

Serving Size: 1 Calories: 400 Fat: 198g Saturated Fat: 38g Trans Fat: 0g Carbohydrates: 451g Sugar: 485g Sodium: 7433mg Fiber: 11g Protein: 109g Cholesterol: 411mg

The World's Most Difficult Tea To Make 🇹🇭🧊🍵 DIY Thai Iced Tea

Wed, 26 May 2021 21:10:58 GMT

The challenge today is to see if we can make Thai Iced Tea like the pros in Thailand. Wish us luck!

185 Calories

The World's Most Difficult Tea To Make �� DIY Thai Iced Tea

This is very very easy to make it if you make it in a non traditional way. Today we experimented making it like the pros in Thailand but also found an easy way you can bring all those flavors home. Cheers to a cup of ice tea, just like they make it in Thailand.

Author: HellthyJunkFood
Recipe Type: Drink
Cuisine: Thai
Serves: 2

THINGS YOU'LL NEED:

Thai Tea: https://amzn.to/3vrCPST
Pitchers: https://amzn.to/3hSQG0n
Tea Sock: https://amzn.to/3wxdUxl
Cocktail Shaker: https://amzn.to/2Tcuxjm
Ice Crusher: https://amzn.to/3vpfvFh
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

INGREDIENTS:

6 Tbsp Thai Black tea:
2 Cups of Hot Boiling Water
6 Tbsp Sweetened Condensed Milk
Crushed Ice

INSTRUCTIONS:

In a sauce-pot bring water to a boil.
Place tea sock in a heatproof cup, for steeping the tea.
Add the tea to the tea sock.
Pour boiling water into the tea sock, lift it in and out of the cup to steep the tea and extract all the flavor.
Steep the tea for a several minutes until it turns dark in color. The flavor should be stronger than you would expect as it will be diluted with the sweetened condensed milk and ice.
Taking a new cup, pour in 1 glass of hot tea and half the sweetened condensed milk, and stir...Serve over ice OR shake in cocktail shaker OR A proper Thai iced tea should have a little froth or some bubbles on top, to properly do this, take 2 pitchers, and pour the tea from one to the other, with a bit of elevation. Froth and bubbles will get more and more the longer you pour back and forth with a good amount of separation between each pitcher. practice makes perfect.
Fill a Glass with crushed ice
Gently pour your hot tea mixture over the cup of ice, add more ice as necessary
This recipe makes two servings, Enjoy

Serving Size: 1 Calories: 185 Fat: 4g Saturated Fat: 3g Trans Fat: 0g Carbohydrates: 33g Sugar: 33g Sodium: 90mg Fiber: 0g Protein: 3g Cholesterol: 30mg

DIY Giant Corn Dog

Sat, 22 May 2021 15:01:55 GMT

Today on HellthyJunkFood we made the biggest corndog in the world.

41,552 Calories

DIY Giant 15 LB Corndog

Here are step by step instructions how you can make this at home yourself. Remember, safety first friends. Deep frying and consuming a massive corndog is not good for your heLLth.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

2 Full Bolognas
Oil for Deep Frying
Ketchup & Mustard

The Batter

8 Cups Yellow Corn Meal
8 Cups AP Flour
2 Tsp Salt
2 Cup White Sugar
10 Tbsp 2 Tsp Baking Powder
8 Eggs
8 Cups Buttermilk

THINGS YOU'LL NEED:

Wooden Dowel
Deep Fryer: http://amzn.to/2nHDBe6 - If going this big use a MASSIVE Pot
Thermometer
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Mix all dry ingredients together, mix wet ingredients together, and combine
Set in the fridge for minimum 30 minutes. This will give the baking powder time to activate with the liquid.
Cut down the bologna into the size that you need and insert dowel into the dog.
Preheat oil in Huge Pot to 325F.
Deep fry for 10 minutes, or until golden brown with an internal temp of at least 140 degrees.
Carefully remove from deep fryer and place on a wire rack.
Allow too cool for 5 mins before attempting to consume.

Nutritional Information:

Serving Size: 1 Calories: 41,552 Fat: 30,001g Saturated Fat: 6,384g Trans Fat: 1g Carbohydrates: 735g Sugar: 219g Sodium: 8,031mg Fiber: 18g Protein: 1477g Cholesterol: 2756mg

Taco Bell INSIDE The Bun

Sat, 17 Apr 2021 15:12:10 GMT

What if Taco Bell could be... INSIDE the BUN?!! Now it can.

716 Calories

Putting TACO BELL Inside THE BUN

Our favorite creation from our video was the Doritos Locos Tacos Burger and we highly recommend you make it yourself. See below step by step instructions and don't forget to take a picture and send it to our social medias and we'll feature you and your cooking on our website!

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

1/3 lb 80/20 Ground Beef, Per Burger
Taco Bell Seasoning
Fiesta Seasoned Shredded Cheese Blend
1 Roma Tomato, diced
Green Leaf Lettuce
Sour Cream
Taco Bell Hot Sauce

The Bun

1 Brioche Roll
1 Egg
1/2 Cup Flour
1 Bag Doritos, Crushed
Oil For Deep Frying

THINGS YOU'LL NEED:

Burger Ring Mold
Electric Griddle or Cast Iron Griddle/Pan for better color and flavor
Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

To make make the Doritos Locos Burger we started with preparing the bun by breading it in Doritos and deep frying. Take the bun and cover in flour, then dip in an egg wash, and last coat in crushed Doritos.
In a Deep Fryer or oil preheated to 350F fry the bun for 2 minutes per side. Flipping carefully in between. Place on a plate lined with paper towel or a rack while you prepare the burger.
Season ground beef with Taco Bell seasoning.
Press out ground beef into a ring mold, or free hand this if you don't have one.
Cook the burgers 3 to 5 minutes per side or until cooked through to your liking, or well done if you'd like it to taste more like Taco Bell.
Add cheese and melt.
Build the burger with bottom bun, a tablespoon of sour cream, lettuce leaf, diced tomato, cheeseburger, a drizzle of taco bell sauce, and top bun.
Crunch in and reminisce on all of your favorite Taco Bell Doritos Locos Taco flavors.

Nutritional Information:

Serving Size: 1 Calories: 716 Fat: 41g Saturated Fat: 19g Trans Fat: 0g Carbohydrates: 21g Sugar: 6g Sodium: 752mg Fiber: 1g Protein: 38g Cholesterol: 95mg

DIY Pickle Corndog

Fri, 16 Apr 2021 16:35:40 GMT

We made the incredible pickle corn dog, inspired by the new trendy menu item at Disney!

DIY Pickle Corn Dog

Love the state fair? Corn Dogs? Pickles, cheese inside pickles, milky ways coming out of pickles, do you like food on a stick? Good, because we are going to show you how!

Ingredients:

Corndog Batter Ingredients:

2 cup yellow cornmeal
2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup white sugar
8 teaspoons baking powder
2 eggs
2 cups milk

Pickles

Hot Dogs

Mozzarella cheese sticks

"Vegan" Candy Bar

Peanut butter

oil for frying

THINGS YOU'LL NEED:

Skewers
Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
Preheat oil in your deep fryer.
Gently core out the center of a large pickle with a thin knife, just large enough for the hot dog to tightly fit in the hole. Too large a hole and the dog will fall out.
Insert wooden skewers or chopstick into the hot dog. Dip in batter until well coated. Roll batter around to insure it sticks.
Fry 1, maybe 2 if you have a large enough fryer at a time until browned, about 4 minutes.
Drain on paper towels. season with a little salt.

Dip in peanut butter and shove in your mouth

Nutritional Information:

Serving Size: 1 Calories: 654 Fat: 46 Saturated Fat: 9 Unsaturated Fat: 4 Trans Fat: 0 Carbohydrates: 44 Sugar: 13 Sodium: 2,310 Fiber: 4 Protein: 17 Cholesterol: 40

DIY SUSHI Boat MADE of SUSHI

Sun, 14 Mar 2021 12:42:53 GMT

Feast your eyes on this sushi lover... not sure if it gets better than this. ��⛵��

DIY Sushi Boat Made of SUSHI

Sushi gets a facelift today as we turn the ENTIRE boat into sushi.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

Alot of Rice
Nori
Sesame Seeds Paper
Ahi Tuna
Salmon
Tilapia
Red Cabbage
Cucumber
Mango
Assorted sushi rolls, nigiri, and sashimi
Starfruit and Dragonfruit for decoration

THINGS YOU'LL NEED:

Skewers
Boat Mold
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

We starting with wrapping the boat mold in plastic wrap.
Then we placed the boat on top of seaweed and file the bottom and the sides with a layer of rice.
From there we layered in salmon, tuna, yellowtail, cucumber, mango, and cabbage, then closed it up with a layer of rice.
To the top we layered in sesame seaweed paper and topped with an assortment of rolls, nigiri, and sushi just like a real sushi boat.
To the top we placed in our sail and revealed the boat.

DIY Tacos Al Pastor

Sat, 27 Feb 2021 16:38:11 GMT

If you are looking for the best at home tacos al pastor YOU just found it.

150 Calories per taco

DIY Tacos Al Pastor

We're joined by our friend Alejandro to make authentic tacos al pastor, and we can only wish you were there to smell the aroma. Yum!

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: Mexican
Serves: 1

Ingredients:

Pig Shoulder (10 lbs)
Delgrosa Corn Tortillas
Onion
Cilantro
1 Pineapple

Marinade

Achiote Paste (1 Brick)
5 Guajillo Peppers
2 Pasilla
5 Chile Arbol
1 dry Chipotle
Juice of 5 Naranja Agria
1/2 Cup Apple Cider Vinegar
1 tsp Black Pepper
1 tsp Salt
1 Tbsp Toasted Garlic Powder

Salsa Verde

Tomatillos, boiled
Avocado
Cilantro
1 Jalapeno
1 Lime Squeezed

Salsa Rojo

Mix of Mexican Peppers: Ancho Chilis, Serrano Chilis, boiled
Pepper corns
1 Tomato
1 Onion

THINGS YOU'LL NEED:

Shawarma Grill Machine: https://amzn.to/3g6tAyM
Small Grill: https://amzn.to/3aQoasD
Wood Briquettes: https://amzn.to/2Mp9SWo
Cut Proof Glove: https://amzn.to/3uwVso8
Food Processor: https://amzn.to/2KL4xHU
Blender : https://amzn.to/2UGgXRd
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Start with making the marinade. Bring to a boil the guajillo, pasilla, chile arbol, and chipotle. Strain.
Blitz together all the peppers, achiote paste, naranja agria, apple cider vinegar, salt, black pepper, toasted garlic, black peppercorns, cloves, thyme.
Butcher the meat by deboning the pork shoulder. Take the fat cap and the skin off. Separate the proteins into individual muscles. Filet by slicing in half, flip, and slice again. Opening up like a book. Use a cut proof glove for safety.
Mix meat with marinade. Cover in plastic wrap and refrigerate for a minimum 24 hours.
Day of make a green and red salsa. Blitz together the prepared ingredients above.
Cut the bottom of the pineapple and place on the base of the skewer for the shawarma grill. Pile the meat on and top off with a piece of pineapple. Place on the machine and turn on and let the magic happen.
Once the meat is fully cooked shaved the mat off the upright grill and quickly pan sear to make sure it cooked through. Put right into a taco and top with salsa, chopped onion and cilantro. Enjoy!

Nutritional Information:

Serving Size: 1 Calories: 3,520 Fat: 216g Saturated Fat: 120g Trans Fat: 0g Carbohydrates: 236g Sugar: 86g Sodium: 4,880mg Fiber: 12g Protein: 176g Cholesterol: 720mg

DIY Cheesy Korean Corn Dogs Ft. Gamja-hotdog 감자핫도그

Sat, 13 Feb 2021 15:40:44 GMT

Corndogs stuffed with cheese.... battered in french fries... coated in Flaming Hot Cheetos.... slathered in ketchup and mustard..... Could you ask for anything more?

527 Calories

DIY Cheesy Korean Corn Dogs Ft. Gamja-hotdog 감자핫도그

So about 5 years ago we got a request to make this... I think we did ok.

OK, it was a fail and our long long supporter +dRRE has been patiently waiting 5 years for us to try this again...

We think we mastered it and highly recommend you make these yourself with our new and improved recipes.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

beef hot dogs

vegetable oil for frying

For dough:

1 cup lukewarm water

2 tablespoons white or brown sugar

1 package dry yeast (about 2 teaspoons)

½ teaspoon kosher salt

1¾ cup all purpose flour

Hotdog & French Fries:

1 pound peeled potato, cut into ¼ inch small cubes, rinsed and soaked in cold water

2 tablespoons all purpose wheat flour

½ cup bread crumbs

Mozzarella Cheese CornDog

Mozzarella Cheese

1 cup bread crumbs

Ketchup

Mustard

Cheetos Cheese Corn Dog

Mozzarella Cheese

Flaming Hot Cheetos, blitzed

THINGS YOU'LL NEED:

Sturdy Skewers: https://amzn.to/2LMx7t4
Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

To to begin we're going to need to make a batter/dough. Mix together 1 Cup of Warm water with and 2 Tbsp Sugar. Then add in our active dry yeast packet and mix that together. Wait for it get foamy, around 5 - 15 minutes.
Now add in 1-3/4 cup all purpose flour and 1/2 tsp of salt and mix this together until there are no more lumps.
Let this set for 1 hour... we're basically making a wet bread.
Skewer the hot dog. For the Cheese version cut the hotdog in half and cut cheese to the same size and skewer them together.
Coat in batter around the skewer and attach the breading of your choice.
Deep fry at 350F for roughly 3 minutes or until crispy.
Let cool and enjoy with your favorite dipping sauces!!

Nutritional Information:

Serving Size: 1 Calories: 527 Fat: 31g Saturated Fat: 1g Trans Fat: 0g Carbohydrates: 53g Sugar: 5g Sodium: 276mg Fiber: 2g Protein: 20g Cholesterol: 0mg

DIY Gordon Ramsays FLAWLESS Beef Burger 🍔

Tue, 02 Feb 2021 15:53:19 GMT

We were challenged to make the Famous Gordon Ramsay Master Chef Burger.

DIY Gordon Ramsays FLAWLESS Beef Burger ��

Let's see how accurate we can get!

THINGS YOU'LL NEED:

Ring Mold: https://amzn.to/3qHJDsG
Meat Grinder: https://amzn.to/2Y4n4Cn
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Turning FAST FOOD into the Tortilla Wrap Hack Trend

Tue, 12 Jan 2021 19:17:54 GMT

So TikTok has just been overthrown by this amazing tortilla hack. It's literally everywhere, everyone's doing it, what the heck is going on?

Turning FAST FOOD into the Tortilla Wrap Hack Trend

So we decided to jump on this trend to see for ourselves how easy it is & how good it tastes, but of course, we need to do it the HellthyJunkFood way incorporating our favorite fast foods.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Crunchwrap Supreme Tortilla Hack

Ingredients:

Flour Tortilla
Ground Chuck Beef
Taco Seasoning
Shredded Lettuce
Shredded Cheese
Diced Tomatoes
Sour Cream
Tortilla Chips

Choice of Fast Food Restaurant

McDonalds
KFC
Taco Bell
Pizza Hut
Arby's

THINGS YOU'LL NEED:

Panini Press: OR
George Forman:
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Decide which fast food restaurant you'd like to Tortilla wrap hack.
Pick your favorite food on the menu.
When ordering fast food ask for sauces and cheese on the side.
Place the tortilla down first and cut a slit half way down the enter.
Then stack food into each quadrant. Keep in mind the first quadrant will be the center.
Fold, fold, fold, and fold.
Place in a press to grill both sides.
Let cool for a minute and enjoy!

Nutritional Information:

Serving Size: 1 Wrap

DIY Just The Crust Pizza

Sat, 09 Jan 2021 18:12:43 GMT

Just the crust.... pizza.... a good idea? We go through several taste tests and recipes to find out.

1,801 Calories

DIY Just The Crust Pizza

In celebration of 25 years of stuffed crust at Pizza Hut we bought Papa Johns and made our own. Which tastes the best? We put them to the test.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

1 Pilsbury Thin Crust Pizza Dough
16 Sandwich Pepperonis
8 Strings Cheese
1/3 Stick of Butter
Flour for rolling out the dough

Marinara

1 Can (15 oz) Tomato Sauce
6 oz Tomato Paste
2 Tbsp Sugar
1 Tsp Dry Oregano
½ Tsp Marjoram
½ Tsp Dry Basil
½ Tsp Garlic Powder
½ Tsp Salt

Cheesy Herb Topping

2 Tbsp Parmesan Cheese
2 Tsp Garlic Powder
2 Tsp Garlic Salt
2 Tsp Onion Powder
2 Tsp Oregano
2 Tsp Basil

THINGS YOU'LL NEED:

Seasoning Shaker: https://amzn.to/3os3RWH
Large Deep Dish Pizza Pan: https://amzn.to/3pZtWwD
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Preheat the oven to 400°F
Mix together marinara ingredients. Set aside.
Mix together Cheesy Herb Topping ingredients. Set aside.
Roll out the dough thin and trim off excess dough to make a rectangular shape. Cut in half long ways and connect the two ends.
Next take some string cheese, slice it in half, and roll large sandwich pepperonis around each one. Place directly onto the dough.
Roll the dough over the entire length giving it a very tight and uniform thickness throughout.
Now form it into a circle and connect the final end together using the longer uncut sting cheese and pepperoni.
Brush melted butter on top before baking.
Bake 10-15 minutes or until the dough. Once internal Temperature is at 192°F it us done!
Lastly, slather on more melted butter and shake on the seasonings.

Nutritional Information:

Serving Size: 1 Calories: 1,801 Fat: 106g Saturated Fat: 54g Trans Fat: 0g Carbohydrates: 135g Sugar: 20g Sodium: 3,794mg Fiber: 7g Protein: 75g Cholesterol: 225mg

DIY Giant Goldfish

Sat, 02 Jan 2021 15:46:33 GMT

Thanks to your requests today marks a day in history where we made the largest goldfish snack ever.

3,520 Calories

DIY Giant Goldfish

This is an extremely fun recipe for all the family to enjoy. Undoubtably this will make someone smile.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

6 Cups Shredded Cheddar Cheese
2 Cups All Purpose Flour
1 Tsp Paprika
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1.2 Tsp Salt
12 Tbsp Cold Salted Butter, Cut into 1/2 inch Pieces
2-5 Tbsp Cold Water

THINGS YOU'LL NEED:

Food Processor: https://amzn.to/2KL4xHU
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Preheat the oven to 350F.
Prepare a large baking sheet by lining with parchment paper.
In the food processor combine cheese, flour, paprika, onion powder, garlic powder, and salt.
Add water 1 Tbsp at a time, until the dough forms into a ball
Shape into a Goldfish on the baking sheet. Use a rolling pin to smooth out the top.
Bake until golden brown, about 30-45 minutes.
Let cool completely and enjoy!

Nutritional Information:

Serving Size: 1 Calories: 3,520 Fat: 216g Saturated Fat: 120g Trans Fat: 0g Carbohydrates: 236g Sugar: 86g Sodium: 4,880mg Fiber: 12g Protein: 176g Cholesterol: 720mg

We MADE Mr. Beast Burger 🍔🍟 ENTIRE MENU

Sat, 26 Dec 2020 15:53:54 GMT

If you couldn’t make it to the Mr. Beast restaurant, then bring the experience to your home.

337 - 728 Calories Per Dish

We MADE Mr. Beast Burger �� ENTIRE MENU

See below 8 recipes that you can now make at home. It is also super convenient to get Mr. Beast Burger using mobile food apps all across the United States but just incase you are in the small percentile too far away here's how you can bring the flavors into your kitchen.

Beast Style Burger

This burger is really good if you like onions.

Ingredients:

2 burger patties
Lawry's Seasoned Salt
Garlic Powder
American Cheese
Pickles
Diced White Onion - Cut in half
Mayo
Ketchup
Brown Mustard
Burger Buns

THINGS YOU’LL NEED:

Nonstick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Dice onion and caramelize half in a saute pan. Set aside.
Measure out beef patties and place on parchment paper.
Heat a cast iron skillet to medium high heat.
Smash onto griddle. Use the back of a spatula to press meat into burger patty. Flip once and add a slice of american cheese to the top of each bun.
Season with special seasoning! We used a dash of Lawry's seasoned salt and garlic powder.
Build the burger with bottom bun pickles, onion, mayo, burger patties, carmelized oinions, ketchup, mustard, and top bun

Nutritional Facts:
Serving Size: 1 Calories: 647 Fat: 40 Saturated Fat: 15 Unsaturated Fat: 1 Trans Fat: 1 Carbohydrates: 60 Sugar: 20 Sodium: 1,858 Fiber: 7 Protein: 62 Cholesterol: 112

Chris Style Burger

Great if you're a fan of extremely dry food with no condiments this is for you.

Ingredients:

2 Beef Burger Patties
Lawry's Seasoned Salt
Garlic Powder
American Cheese
Crinkle Cut Fries
Bacon
Burger Bun

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
Nonstick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Cook crinkle cut fries and bacon. Set aside.
Measure out beef patties and place on parchment paper.
Heat a cast iron skillet to medium high heat.
Smash onto griddle. Season with a dash of Lawry's and Garlic Powder.
Use the back of a spatula to press meat into burger patty.
Flip once and add a slice of American cheese to the top of each burger.
Build the burger with bottom bun pickles, burger patties, bacon, french fries, and top bun

Nutritional Facts:
Serving Size: 1 Calories: 725 Fat: 46 Saturated Fat: 17 Unsaturated Fat: 1 Trans Fat: 1 Carbohydrates: 62 Sugar: 17 Sodium: 1,766 Fiber: 8 Protein: 67 Cholesterol: 125

3. Chandler Style Burger

If you're in the mood of something plain make this one!

Ingredients:

2 Beef Burger Patties
Lawry's Seasoned Salt
Garlic Powder
American Cheese
Burger Bun

YOU’LL NEED:

Non Stick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Measure out beef patties and place on parchment paper.
Heat a cast iron skillet to medium high heat.
Smash onto griddle. Use the back of a spatula to press meat into burger patty.
Season with Lawry's and Garlic Powder.
Flip once and add a slice of American cheese to the top of each burger.
Build the burger with bottom bun, two burger patties, and top bun.

Nutritional Facts:
Serving Size: 1 Calories: 591 Fat: 37 Saturated Fat: 14 Unsaturated Fat: 0 Trans Fat: 1 Carbohydrates: 54 Sugar: 16 Sodium: 1,380 Fiber: 7 Protein: 62 Cholesterol: 110

Karl's Grilled Cheese

Simple, easy, and always good. Yes.

Ingredients:

3 Slices of American Cheese
Burger Bun
1 Tbsp Mayo or Butter

THINGS YOU’LL NEED:

Nonstick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Pull apart burger bun. Spread mayo on the inside.
Grill it inside out with 3 slices of American Cheese.

Nutritional Facts:
Serving Size: 1 Calories: 337 Fat: 20 Saturated Fat: 10 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 25 Sugar: a Sodium: 935 Fiber: 1 Protein: 15 Cholesterol: 56

Crispy Chicken Tender Sandwich

Here today, gone tomorrow. Good bye potato taco. JK. Here's how to make it.

Ingredients:

2 Large Chicken Tenders
Lettuce
Pickles
Mayo
Burger Bun

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Preheat deep fryer to 350F.
Cook through chicken.
Build sandwich with bottom bun, mayo, shredded lettuce, pickles, chicken tenders, and top bun.

Nutritional Facts:
Serving Size: 1 Calories: 409 Fat: 6 Saturated Fat: 1 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 55 Sugar: 5 Sodium: 282 Fiber: 3 Protein: 8 Cholesterol: 2

Nashville Hot Chicken Tender Sandwich

So spicy, so good, Nashville hot should be on everything especially a chicken tender sandwich.

Ingredients:

Ingredients:
2 Large Chicken Tenders
Lettuce
Pickles
Mayo
Burger Bun

Nashville Hot Sauce

2 Tbsp Oil
1 Tbsp Cayenne Pepper
1 Tsp Brown Sugar
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Paprika

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Preheat deep fryer to 350F.
Cook through chicken.
Mix together Nashville Hot Sauce and fully coat chicken.
Build sandwich with bottom bun, mayo, shredded lettuce, pickles, chicken tenders, and top bun.

Nutritional Facts:
Serving Size: 1 Calories: 511 Fat: 16 Saturated Fat: 5 Unsaturated Fat: 2 Trans Fat: 0 Carbohydrates: 58 Sugar: 8 Sodium: 283 Fiber: 3 Protein: 8 Cholesterol: 2

Beast Style Fries

French fries are good but load them with melted cheese, sauce, caramelized onions, and pickles, you're going to have a good time.

Ingredients:

Dice onion, caramelized
Crinkle Cut Fries
2 American Cheese Slices
Ketchup
Brown Mustard
Mayo
Pickles

French Fry Seasoning

1 Tsp Cayenne Pepper
1 Tsp Garlic Pepper
1 Tsp Garlic Powder
1 Tsp Paprika
1 Tsp Sugar
1 Tsp Lime Juice

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Preheat deep fryer to 350F.
Caramelize onions, set aside.
Deep Fry French Fries.
Mix together French Fry seasoning. In a large bowl. Coat fries after cooked.
While hot place on a plate and put cheese slices on top.
Top with Ketchup, mustard, mayo, and pickles.

Nutritional Facts:
Serving Size: 1 Calories: 536 Fat: 27 Saturated Fat: 8 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 63 Sugar: 6 Sodium: 1,401 Fiber: 4 Protein: 12 Cholesterol: 22

DIY Mountain Dew Anti-Gravity Cake

Fri, 25 Dec 2020 16:43:01 GMT

Anti Gravity cakes are incredible.... add Mountain Dew, it's that much better.

353 Calories per slice

DIY Mountain Dew Anti-Gravity Cake

Feeling like making something out of soda and wowing you're friends. This recipe is for you. It not only looks amazing, it's also very easy . . to make and it's tasty too

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

4 Boxes of Vanilla Cake Mix
12 Eggs
Vegetable Oil
6 Tbsp Lime Juice
Neon Green Food Dye
Red Sprinkles
1 2 Liter Mountain Dew
1 Small Mountain Dew Bottle for decoration
2 Tubs of Cool Whip

THINGS YOU'LL NEED:

Cake Boards
Straw
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Preheat the oven to box instructions.
In a large bowl combine cake mix, eggs, and vegetable oil as provided on the box instructions. To that add a a cup of mountain dew, 3 tbsp of lime juice, and green food dye. Bake until the cakes are lightly browned on top and a toothpick comes out clean.About 30 minutes per cake. Cool.
Combine cool whip with lime juice and green food dye. Place in the fridge for a later step.
Carefully flip cakes out of the pans. Trim off the top to make a flat cake. Evenly add water to the top of the cakes to make it easy to spread the frosting. I used Yolandas, from How To Cake It's Channel, cool tool!
Take an empty small Mountain Dew bottle and put 3-5 tablespoons of frosting inside the nozzle. With tape attach a straw to the tip. spread the cool whip mixture along the straw to the tip of the spout. Set aside on parchment paper for a later step.
Spread the frosting mixture on the cakes and stack the cakes. Carefully stick the straw into the center of the cake holding the Mountain Dew bottle up as the anti gravity topper on the cake. Then decorated more with red Sprinkles.
Present to your friends, dive in, and enjoy!

Nutritional Information:

Serving Size: 1 Calories: 353 Fat: 2g Saturated Fat: 1g Trans Fat: 0g Carbohydrates: 81g Sugar: 18g Sodium: 128mg Fiber: 0g Protein: 5g Cholesterol: 64mg

DIY Birria Taco Cones

Fri, 25 Dec 2020 00:34:28 GMT

With this recipe, you can make tacos, burritos, quesadillas, cones... whatever you like! Just don't be late to eat it. This one is so good!

606 Calories

DIY Birria Taco Cones

Birria tacos are moutwatering, delicious, creation coming from a popular Mexican Stew.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

1 Lb Chuck Roast
1 Lb Short Ribs
Kosher Salt
Oil for Pan Frying
8 Cups Water
Garnish - Fine Diced Onion & Chopped Cilantro

Adobo Sauce (for Marinade & Stew)

Assorted Mexican Chilis
1 Large Onion Chipped
10 Garlic Cloves
6 Cups Water
2 Tbsp White Vinegar
6 Thyme Sprigs
3 Bay Leaves
1/4 Tsp Ground Cloves
1/2 Tsp Ground Cinnamon
1 1/2 Tsp Ground Oregano
1/2 Tsp Ground Cumin
1 Tbsp Salt
1 1/2 Tsp Black Pepper
2 Cups Water

THINGS YOU'LL NEED:

Blender: https://amzn.to/39WQn0z
Large Stock Pot with Lid: https://amzn.to/3oGwXBe
Deep Fryer: https://amzn.to/39YRpcH
Tooth Picks
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Start with making the adobo sauce. In a pan on medium high heat brown the peppers in a cast iron skillet.
Place browned onions in a medium sauce pan. Add onion, garlic, and water. Cook for 8-10 minutes.
Remove from strain water and place ingredients from the pot in the blender. Add the white vinegar and seasonings. Blend until smooth.
In a large bowl place the meat and season with salt on all sides. Coat in the adobo sauce. Cover and marinade in the fridge for 4 to 24 hours.
In a large stockpot put some oil and pan sear the meat on all sides for 1 minute. Pour in adobo sauce from the marinade and add 8 cups of water. Bring to a simmer and then cover and bake in the oven at 300F for 4 hours.
Prep the garnish by small dicing the onion and chopping the cilantro. Mix them together and set aside.
When the meat is finished baking bring out of the oven and shred the meat off the bone.
Keep the adobo sauce in the pan and put on the stove top to heat and reduce for 15 to 20 minutes.
Mix 1 to 2 cups of adobo into the shredded beef. Place some adobo sauce in a bowl.
For the tacos - preheat a pan to medium high heat, lightly grease the pan, dip the taco shell into the adobo sauce, fill with the meat and cheese, close them up and dive in!
For the cone - preheat your deep fryer or oil to 350F. Create a cone mold by rolling up and some tin foil. Dip a large tortilla in the adobo. Wrap the tortilla around the mold using toothpicks to keep it together. Place in the deep fryer for roughly 2 minutes, rotating with tongues periodically.
Stuff with cheese, beef, adobo sauce, and top with the garnish.

Nutritional Information:

Serving Size: 1 Calories: 606 Fat: 39g Saturated Fat: 1g Trans Fat: 0g Carbohydrates: 56g Sugar: 7g Sodium: 5mg Fiber: 4g Protein: 29g Cholesterol: 60mg

DIY Calzone Spaghetti & Meatball Stuffed Pizza

Tue, 22 Dec 2020 14:08:35 GMT

This recipe has been all up in my feed... finally we made it and it was so good!

203 Calories Per Slice

DIY Calzone Spaghetti & Meatball Stuffed Pizza

This is a very simple and delicious way to combine all of your favorite Italian foods into one dish.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

1 Pizza Dough
1 Cup Pizza Sauce
1 Portion Spaghetti & Meatballs
1 1/2 Cup Low Moisture Part Skim Shredded Mozzarella
15-20 Pepperonis (or toppings you like)
Grease
For Crust: Butter, garlic, parmesan, oregano

THINGS YOU'LL NEED:

Pizza Pan
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Grease the pan
Press out dough and place on the greased pan.
Add pizza sauce.
Place spaghetti and meatballs on one side of the pan. Top with mozzarella. Fold the dough over the pasta to close the calzone, pinching the dough to stay in place.
Add cheese and pepperoni to the opposite side of the pie.
Melt butter. Mix in garlic.
Brush melted butter onto the crust and the top of the calzone.
Bake for roughly 25 minutes or until almost fully cooked. Take out and shake on parmesan and oregano. Bake for 5-10 more minutes or until golden brown.
Serve!

Nutritional Information:

Serving Size: 1 Calories: 203 Fat: 8g Saturated Fat: 4g Trans Fat: 0g Carbohydrates: 21g Sugar: 3g Sodium: 375mg Fiber: 2g Protein: 12g Cholesterol: 19mg

DIY Steak In A Toaster

Mon, 21 Dec 2020 16:04:44 GMT

This is surprisingly better tasting than we would've ever thought.

340 Calories

DIY Steak In A Toaster

We compared baked, fried, and toasted and found that toasted was surprisingly the most delicious.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

Cheap Steak
Salt & Pepper

THINGS YOU'LL NEED:

HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Place steak in Toaster
Run toaster atleast 3 times or until brown.
Season and eat.

Nutritional Information:

Serving Size: 1 Calories: 340 Fat: 6g Saturated Fat: 2g Trans Fat: 0g Carbohydrates: 0g Sugar: 0g Sodium: 1,080mg Fiber: 0g Protein: 68g Cholesterol: 176mg

DIY Everything Cookies

Sun, 20 Dec 2020 15:56:24 GMT

This is for the person that can't have just one.

255 Calories per cookie

DIY Everything Cookies

Social media brought us a great idea of everything cookies, so we head to the grocery store to try to make our own versions... We'd love to see your creations. Send your cooking to our social media platforms and we'll post them on our website.

Author: HellthyJunkFood
Recipe Type: Dessert
Cuisine: American
Serves: 1

Ingredients:

Chocolate Chip
Sugar Cookie
Peanut Butter Chocolate Chip
Reeses Pieces
Oatmeal Cranberry
Confetti Sugar Cookie
White Macadamia Nut
Pecan Turtle Delight

THINGS YOU'LL NEED:

HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Preheat the oven to 350F.
Cut, roll, shape, and try not to eat the cookie dough. Combine them all to make your very own everything cookie.
Bake for 8 to 10 minutes or until golden brown on top.
Let the cookies cool before diving in.

Nutritional Information:

Serving Size: 1 Calories: 255 Fat: 29g Saturated Fat: 6g Trans Fat: 0g Carbohydrates: 33g Sugar: 20g Sodium: 210mg Fiber: 2g Protein: 4g Cholesterol: 12mg

DIY Candied Strawberries AKA Tangulu

Sat, 19 Dec 2020 19:15:02 GMT

So tasty, so crunchy, this is a genuinely tasty treat that everyone should try at least once.

53 Calories per berry

DIY Candied Strawberries AKA Tangulu

Crunchy fruit with a warm center... yes, we will, and you should too. Be safe in the kitchen with this recipe. The sugar is hot!

Author: HellthyJunkFood
Recipe Type: Dessert
Cuisine: American
Serves: 1

Ingredients:

Strawberries & Grapes
1/3 Cup Corn Syrup
1 1/2 Cup Sugar
1/4 Cup Water

THINGS YOU'LL NEED:

Skewers: https://amzn.to/37MMDfr
Parchment Paper
Medium size sauce pan
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Clean fruit and dry in full.
Combine sugar, corn syrup, and water in a medium size sauce pan. Bring to a boil on high. Stir once. Once the temperature comes to between 300F and 310 turn off the heat. Let the solution set for 1 minute.
Skewer the strawberries and fruit. Dip into the solution.
Set on parchment paper for roughly 7-10 minutes.
Enjoy the crunch and warm center of the fruit. (This will need to be consumed within 2 hours of making)

Nutritional Information:

Serving Size: 1 Calories: 53 Fat: 0g Saturated Fat: 0g Trans Fat: 0g Carbohydrates: 14g Sugar: 13g Sodium: 4mg Fiber: 0g Protein: 0g Cholesterol: 0mg

DIY Giant Combos

Sat, 19 Dec 2020 19:12:01 GMT

Go into the Combos bag only once with this oversized creation!

2,076 Calories per combo

DIY Giant Combos

You deserve this.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

Pillsbury Thin Crust Pizza Dough
Baking Soda
Sea Salt
Nacho Cheese
Secret Pizza Paste Ingredients:
4 6 oz Cans Tomato Paste
4Tbsp Water
80 Thin Pepperoni Slices
1 Cup Grated Cheese
4 Tbsp Oregano
4 Tsp Salt

THINGS YOU'LL NEED:

Empty Pringles Container
Food Processor: https://amzn.to/3m3gBRF
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Roll out dough nice and thin and then cut into strips the width of the combos you desire.
Take your wooden spoon handle and roll the dough around the circular rod. It has the perfect diameter for a combo.
After making a full circle, trim off the excess dough and then pinch the dough together to join the two as one.
For the Pretzel type, the only deviation you will make is brushing it with boiling baking soda and water. 10 cups water / ½ cup baking soda.
Bake these at 400°F for 10 minutes, flipping half way.
Blend the Secret Pizza Paste Ingredients as listed above in a food processor.
Using zip lock baggies, fill them and snip a tiny hole to fill the cylinder combo bread things.

Nutritional Information:

Serving Size: 1 Calories: 2,076 Fat: 82g Saturated Fat: 30g Trans Fat: 0g Carbohydrates: 225g Sugar: 25g Sodium: 9,576mg Fiber: 8g Protein: 106g Cholesterol: 180mg

DIY Carrot Bacon

Thu, 17 Dec 2020 23:03:07 GMT

This is the healthiest recipe we've made in a very long time.

72 Calories per carrot

DIY Carrot Bacon

You can make this in several ways to make it a healthy snack. If you make it in the unhealthiest way it will taste the best.

Author: HellthyJunkFood
Recipe Type: Side Dish
Cuisine: American
Serves: 1

Ingredients:

2 Carrots
1/4 tsp Liquid Smoke
2.5 Tbsp Maple Syrup
1/2 Tbsp Soy Sauce
1/4 tsp Garlic Powder
1/4 tsp Onioin Powder
1/4 tsp Smoked Paprika
1/8 tsp Black Pepper

THINGS YOU'LL NEED:

Peeler: https://amzn.to/2VYAI8Q
Air Fryer: https://amzn.to/3qFOueP
Deep Fryer: https://amzn.to/3gGQSxr
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Clean and peal the carrots.
Cut in half longwise to creat a flat base. Peal long strips of carrot and set aside.
Mix together all of the marinade ingredients.
Place & coat carrots in marinade and let sit for a minimum of five minutes.
Now you can bake, air fry, or deep fry. We found the deep fried carrot bacon looked most like the real thing.

Nutritional Information:

Serving Size: 1 Calories: 72 Fat: 5g Saturated Fat: 2g Trans Fat: 0g Carbohydrates: 6g Sugar: 4g Sodium: 40mg Fiber: 1g Protein: 1g Cholesterol: 0mg

DIY Chocolate Chips

Wed, 16 Dec 2020 22:59:32 GMT

Chocolate chips are now LITERALLY chocolate chips. Here's how you can make them yourself!

310 Calories

DIY Chocolate Chips

Going for the salty sweet? Then this is for you... but you could also trick a friend and make chocolate look like chips.

Author: HellthyJunkFood
Recipe Type: Snack, Dessert
Cuisine: American
Serves: 1

Ingredients:

Wavy Lays Potato Chips
Nestle Chocolate Chips
Bakers Chocolate

THINGS YOU'LL NEED:

Molding Gel
Parchment Paper
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Melt Bakers Chocolate to box instructions.
Dip chips into chocolate and fully coat.
Place on parchment paper and let set/harden for 5 minutes. Enjoy!

Nutritional Information:

Serving Size: 1 Calories: 310 Fat: 18g Saturated Fat: 6g Trans Fat: 0g Carbohydrates: 32g Sugar: 15g Sodium: 165mg Fiber: 1g Protein: 4g Cholesterol: 7mg

DIY Chick-Fil-A Crunchwrap

Tue, 15 Dec 2020 22:54:59 GMT

When we discovered a Tik Tok video of someone combining Taco Bell and Chick-Fil-A to make a crunchwrap we took it into our own hands to make it supreme.

874 Calories

DIY Chick-Fil-A Crunchwrap

This dish is super easy to make and absolutely delicious. It's not healthy... but it is heLLthy so share you're food friends!

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

Spicy Chick fil a sandwich with extra tomato and lettuce
Mac and cheese
Waffle fries
Hot sauce, ranch
2 Large tortilla
1 Tostada

THINGS YOU'LL NEED:

HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Dice tomato slices and shred lettuce into pieces.
Heat a saute' pan to medium high heat.
Place the large tortilla down on a cutting board. Spoon in the center the mac and cheese. Place waffle fries on top then add some sauce. Atop that place the tostada.
On top of the tostada place sliced chicken, sauce, lettuce, and tomato.
Close the crunch wrap pulling in each corner and folding over the next.
Spray with oil and cook the open side down first for about 2 minutes or until golden brown. Flip and repeat for the other side.
Cut in half or eat whole and enjoy!

Nutritional Information:

Serving Size: 1 Calories: 874 Fat: 42g Saturated Fat: 14g Trans Fat: 0g Carbohydrates: 84g Sugar: 10g Sodium: 1,328mg Fiber: 1g Protein: 42g Cholesterol: 105mg

DIY Hot Chocolate BOMB

Mon, 14 Dec 2020 22:51:38 GMT

Hot chocolate just got more fun with this transforming way to drink the classic treat.

330 Calories

DIY Hot Chocolate Bomb

This is so good. We highly recommend you make this.

Author: HellthyJunkFood
Recipe Type: Drink, Dessert
Cuisine: American
Serves: 1

Ingredients:

Swiss Miss
Marshmallows
Nestle Chocolate Chips
Bakers Chocolate

THINGS YOU'LL NEED:

Sphere Molds: https://amzn.to/3oOYMaT
Parchment Paper
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Melt chocolate using the tempering method by heating it up slowly, stirring often. Once the chocolate is hot add in a tsp more chocolate and stir until melted OR use the bakers chocolate (it's easier).
Lightly grease the silicone molds and pour a tsp into each mold. Coast evenly and place in the freezer.
When the chocolate is firm, pop them out of the molds, and fill with swiss miss and marshmeallows.
Melt a small amount of chocolate to use as the binder of both sides of the spheres and set.
Heat one cup of water or milk in a mug.
Drop the bomb, let it melt, stir to combine. Cheers!

Nutritional Information:

Serving Size: 1 Calories: 330 Fat: 16g Saturated Fat: 6g Trans Fat: 0g Carbohydrates: 43g Sugar: 33g Sodium: 93mg Fiber: 1g Protein: 6g Cholesterol: 7mg

DIY BONELESS KFC DRUMSTICKS

Sat, 12 Dec 2020 18:55:31 GMT

Did you know that drumsticks are over 50% bone? That's not enough meat. We fix that today.

200 Calories

DIY Boneless KFC Drumsticks

In an effort to make JP's Mom, and other picky eaters, eat bone in wings... we create our own wings, to look like wings themselves, with absolutely no bones. Turned out to be a fun prank to play on friends.

Be the FIRST to try out our foods and products by signing up for our newsletter: https://www.hellthyjunkfood.com/email

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

KFC Chicken: Drumsticks & Thighs
Buttermilk
All Purpose Flour
Oil for Frying
11 Herbs and Spices

THINGS YOU'LL NEED:

Food Processor: https://amzn.to/3gu8YT9
Chicken wing molds: https://amzn.to/37QW5P6 & https://amzn.to/370ckKf
ComposiMold: https://amzn.to/33WsjXU
Deep Fryer: https://amzn.to/36ZsqnB
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Pull apart chicken. Discard bones.
In a food processor blitz the chicken with a few tablespoons of buttermilk.
Mix together the 11 Secret Herbs.
Pour buttermilk in a bowl.
In the second bowl, add 2 Cups of All Purpose Flour with the 11 herbs and spices.
Dip and drain the buttermilk off the chick and place in the flour mixture. Repeat 2 times.
Deep fry at 350°F for 5 minutes or until golden brown. If you're oil is really light you can fry for the entire duration it takes for the internal temperature of the chicken to reach 165°F.
Strain and place to cool. And dive in... no bones!

Nutritional Information:

Serving Size: 1 Calories: 200 Fat: 12g Saturated Fat: 1.5g Trans Fat: 0g Carbohydrates: 5g Sugar: 0g Sodium: 350mg Fiber: 0g Protein: 12g Cholesterol: 50mg

Sauce INSIDE A Nugget

Sun, 01 Nov 2020 15:01:58 GMT

This is a secret recipe... that everyone will try one day if we ever make it into a real product. If you want to be first on the list to get information about us offering REAL food products that you can EAT sign up on the link below.

230 Calories for a 4 Piece

Sauce Inside A Nugget

Be the FIRST to try out our foods and products by signing up for our newsletter: https://www.hellthyjunkfood.com/email

THINGS YOU'LL NEED:

HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Nutritional Information:

Serving Size: 1 Calories: 230 Fat: 9g Saturated Fat: 1.5g Trans Fat: 0g Carbohydrates: 25g Sugar: 2g Sodium: 540mg Fiber: 0g Protein: 10g Cholesterol: 30mg

How To Make Asias Ultimate Omelette 🥘🥚🍳

Mon, 26 Oct 2020 14:06:45 GMT

We perfect the tornado omelette and cook up the biggest and best pan toast that ever existed.

170-540 Calories Omelette

How to Make Asias MOST ULTIMATE Omelettes �� Ft Tornado and Egg Toast

Got a bunch of eggs in your fridge? Try making one of these crazy Japanese and Korean style egg dishes. Take it to the next level by making it ULTIMATE just like JP in our recipe video.

Tornado

Making your eggs in this style will change your way of thinking about how eggs are not just for breakfast.

Ingredients:

3 Eggs
1 Tbsp Butter
Leftover Rice or Fried Rice

THINGS YOU’LL NEED:

Chopsticks: https://amzn.to/39VErZm
Nonstick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

In a large mixing bowl whisk together the eggs.
Place rice on a plate and set aside.
Heat the non skillet to medium high heat. Add butter. Pour the whisked eggs into the pan.
Once you start to see a white exterior to the eggs, use the chopsticks to bring the eggs into the center and rotate to make the eggs loo like a tornado. Use the handle of the skillet to help rotate the eggs without tearing.
Place on top of rice and serve with a sauce.

Nutritional Facts:
Serving Size: 1 Calories: 327 Fat: 21 Saturated Fat: 8 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 21 Sugar: 1 Sodium: 483 Fiber: 1 Protein: 23 Cholesterol: 569

Egg Toast

This sandwich is great in its first layer... but going in on layer after layer, is like making a croissant style egg sandwich and tasted exceptional.

Ingredients:

4-5 Eggs
1-2 Tbsp Butter
2 Slices of White bread
Breakfast Meat of Choice (Bacon, Ham, Sausage)
Cheese

THINGS YOU’LL NEED:

Nonstick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Heat a skillet to medium high heat. Add butter. Pour a portion of the eggs into the pan and cook. Place bread on top and add cheese and breakfast meats (bacon, ham, or sausage).
Add more butter, pour more egg and cook, flip. Repeat until you use all of the egg.
Cook an egg over easy and place on top.
Cut the sandwich in half and serve.

Nutritional Facts:
Serving Size: 1 Calories: 309 Fat: 16 Saturated Fat: 7 Unsaturated Fat: 2 Trans Fat: 0 Carbohydrates: 25 Sugar: 332 Sodium: 332 Fiber: 1 Protein: 18 Cholesterol: 382

DIY Jello Boba Tea

Thu, 24 Sep 2020 16:58:10 GMT

Jello boba tea may be the craziest ASMR muck-bang treat we could find. So we made it.

DIY Jello Bubble Tea

This recipe takes jello fruit cakes to a different level. Make this if you're in the mood for boba but want to mix it up.

Ingredients:

Tapioca Pearls https://amzn.to/2YiC0x1
Tapioca Flour https://amzn.to/34msIno
Honey or Simple Syrup
5-6 Tea Bags https://amzn.to/2QlCled
5 Cups Water
1.5 Cup Milk
8 Tbsp Sugar
5 Tbsp Unflavored Gelatin

THINGS YOU’LL NEED:

Holographic Straws: https://amzn.to/3bFMg84
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Make tapioca pearls to package instructions
Put 1.5 cup of a water into a bowl. Sprinkle 4 tablespoons (or 4 envelopes) overtop. Allow to bloom for 5 minutes.
In a large pot bring 5 cups water to a boil. Add 5 to 6 tea bags. Steep 2 minutes. Add 1.5 cups of milk and 8 Tbsp sugar. Bring up to a parboil and stir in the gelatin until dissolved. Take off the heat.
Prepare the molds by spraying with oil. Put tapioca pearls in the bottom of the mold. Pour on-top the jello tea. Place the cups in the refrigerator for 4 hours.
To get the jello boba tea out of the mold put warm water in a medium size bowl. Place the mold into the water. It will loosen and then you're ready to flip it out and take a bite.

Nutritional Facts: (Per Wrap)
Serving Size: 1 Calories: 270 Fat: 3 Saturated Fat: 2 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 45 Sugar:19 Sodium: 76 Fiber: 0 Protein: 16 Cholesterol: 10

You can also make regular milk tea with these ingredients. Place 1/2 cup milk, 1 cup tea, and 1 tbsp sugar in a cocktail shaker over ice. Shake. Pour in a cup overtop tapioca pearls. Drink with a thick straw.

McDonald’s Spicy Chicken McNuggets & MIghty Hot Sauce Recipe

Fri, 11 Sep 2020 19:47:34 GMT

McDonald's just released the all-new Spicy Chicken McNuggets to the United States, first debuted in the UK in 2019... so it's not really new, but it's new to US... get it...

282 Calories

McDonald’s Spicy Chicken McNuggets Recipe

We tried the new recipe so we could provide our opinion and do our gosh darn best to create that questionable flavor at home. Here's what we came up with.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

1 Lb Boneless Chicken Breast
1/4 Tsp Salt
1/4 Tsp Onion Powder
1/4 Tsp Garlic Powder
1/4 Tsp White Pepper
Vegetable Oil for Frying

Breading Ingredients:

1 Cup All Purpose Flour
½ Cup Cornstarch
1-1/2 Tbsp Seasoned Salt
1-1/2 Tsp Dry Milk Powder
1 Tsp Granulated Sugar
½ Tsp Ground Ginger
¼ Tsp Ground Mustard
¼ Tsp Black Pepper
¼ Tsp White Pepper
⅛ Tsp Ground Allspice
⅛ Tsp Ground Turmeric
⅛ Tsp Ground Cinnamon
2 Tsp Cayenne Pepper
1 Tsp Chili Powder

Batter Ingredients:

2 Eggs Beaten
½ Cup Water
2 Tbsp Cornstarch
2 Tbsp All Purpose Flour
¼ Tsp Sea Salt
¼ Tsp Soy Sauce
¼ Tsp Granulated Sugar
2 tsp Cayenne Pepper
Optional Orange Food Dye

THINGS YOU'LL NEED:

HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Mix all breading ingredients into a large shallow pan & mix all batter ingredients into a medium sized shallow pan.
Cut your chicken into 1 inch cubes and then toss that into a food processor OR purchase ground chicken.
Season the blended chicken with salt & pepper, onion powder, garlic powder, and sugar.
Now simply shape your chicken paste into balls and flatten them out. Make them as big or as small as you'd like. Another tactic is firing up the meat in a flat disk in the freezer. Then use cookie cutters to cut the shapes. I show you how to make an easy DIY on some in the video above.
Initially toss them into your breading mixture and then your egg batter. Repeat this at least twice to get a nice coating.End with the wet batter.
Deep fry in vegetable oil for 3 minutes a side at 365°F.

Nutritional Information:

Serving Size: 1 Calories: 282 Fat: 18g Saturated Fat: 3g Trans Fat: 0g Carbohydrates: 18g Sugar: 2g Sodium: 540mg Fiber: 1g Protein: 13g Cholesterol: 39mg

Mighty Hot Sauce Recipe

The new spicy mcnuggets come with the Mighty Hot Sauce claimed to be "The Hottest sauce available at McDonald's". Here's how to make it at home.

1/4 Tbsp Corn Starch
1/4 Tbsp Water
1 Tbsp White Vinegar
1 Cup Cayenne Pepper Sauce
1/2 Cup Apricot Preserves
1 Tsp Red Pepper Flakes
1/4 tsp Garlic Powder
1 Tsp Chili Powder

Instructions:

Whisk together the slurry with one part corn starch to one part water.
Combine the slurry with the rest of the ingredients in a pan. Bring to a boil and cook for one minute. Take off the heat and stir until thickens.
Cool and serve.

Nutritional Information:

Serving Size: 1 Tbsp Calories: 33 Fat: 0g Saturated Fat: 0g Trans Fat: 0g Carbohydrates: 0g Sugar: 8g Sodium: 63mg Fiber: 0g Protein: 0g Cholesterol: 0mg

DIY Pizza Cylinder

Sat, 05 Sep 2020 17:10:11 GMT

I did this because it looked cool and no one's done it... does that make it a bad idea? We find out.

DIY Pizza Cylinder

Does this count as a pizza cylinder? Bruce Wayne?? I need answers bro

Ingredients:

Pillsbury Pizza Dough
Mozarella Cheese
Pizza Sauce
Pepperoni

THINGS YOU’LL NEED:

Shawarma Grill Machine: https://amzn.to/3g6tAyM
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Roll out dough and cut into small circular pieces, the size of the base of the machine.
Stack dough, sauce, cheese, pepperoni, and then cheese on the skewer. Repeat until it comes to the top.
Cook in the machine until the exterior is golden brown and the cheese is well melted.
To serve, carve off some pizza from the sides and place on a plate. Serve with marinara dipping sauce.

Nutritional Facts: (Per Wrap)
Serving Size: 1 Calories: 240 Fat: 11 Saturated Fat: 5 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 30 Sugar: 1 Sodium: 510 Fiber: 1 Protein: 4 Cholesterol: 0

DIY 7 Yolk Egg 🍳 Trick

Sat, 22 Aug 2020 14:33:28 GMT

Today we do something with eggs I've never seen before. Impress your friends with amazing egg magic!

DIY 7 Yolk Egg �� Magic Trick // VIRAL EGG Recipes

Wondering how so many yolks get into that egg? Here are the deets...

Ingredients:

1 Chicken Egg
7 Quail Eggs

THINGS YOU’LL NEED:

HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Take an egg and cradle in a dish so it stands up straight. I wrapped paper towel around the bottom to keep it sturdy.
Use a knife and a tooth pick to make a whole in the top of the egg. Make sure it is big enough to get the egg out of the shell. Use the toothpick to pop the yolk and flush the egg out.
Crack open the quail eggs and one-by-one slide them into the same whole. You will be able to fit 7.
Carefully hide the egg back in the carton.
When your friend or family is ready for breakfast, make them an egg.... and all you do is crack it on a hot, greased, non stick pan, and ALAKAZAM!

Nutritional Facts: (Per Yolk)
Serving Size: 1 Calories: 98 Fat: 7 Saturated Fat: 0 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 0 Sugar: 0 Sodium: 91 Fiber: 0 Protein: 7 Cholesterol: 532

DIY Cheeseburger Shawarma

Tue, 18 Aug 2020 15:11:19 GMT

Today we figure out how to shawarma cheeseburger even if there isn't enough amperage to run the machine.

DIY Cheeseburger Shawarma

If you have a shawarma grill machine or a large skewer you too can bring the cheeseburger shawarma into your home. If you don't have the machine build it in the same way and then bake until it is cooked through the way you like it.

Ingredients:

3 Pounds of Ground Beef
2 Packages of Cheese
Wraps
Ketchup, Mustard, Mayo
Lettuce, Tomato, Pickles
Salt & Pepper

THINGS YOU’LL NEED:

Shawarma Grill Machine: https://amzn.to/3g6tAyM
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Press out burger patties.
Stack burger patties and then cheese on the skewer. Repeat until it comes to the top.
Cook in the machine until the exterior is dark brown and the cheese is well melted.
To serve, carve off some meat from the sides and place into a wrap with your favorite burger toppings.

Nutritional Facts: (Per Wrap)
Serving Size: 1 Calories: 594 Fat: 33 Saturated Fat: 11 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 46 Sugar:4 Sodium: 2,682 Fiber: 1 Protein: 28 Cholesterol: 85

DIY Taco Bell That IS NO LONGER on the MENU

Thu, 13 Aug 2020 21:53:53 GMT

Learn how to make EVERY dish Taco Bell has removed from their menu.

212-733 Calories Per Dish

DIY Taco Bell That IS NO LONGER on the MENU

See below 12 recipes that you can now make at home. Which is super convenient since they are no longer available at your Taco Bell.

1. Chips & Dip

This is the most simple all time classic go to Taco Bell item, that is just no longer available.

Ingredients:

1 Jar Cheeze Wiz
2 Slices American Cheese Slices
3/4 Cup Jalapeno Brine
2 Tbsp Milk
Tortilla Chips

THINGS YOU’LL NEED:

HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Combine all ingredients in a pot and melt through. Stirring occasionally.
Once fully melted take off the heat and serve. with chips

Nutritional Facts:
Serving Size: 1 Calories: 1,380 Fat: 95 Saturated Fat: 25 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 74 Sugar: 46 Sodium: 6,380 Fiber: 0 Protein: 53 Cholesterol: 125

2. Fiesta Potatoes

This dish by far will be one of the most missed from our household so we're super happy we were able to crack the code on how to make it.

Ingredients:

Russet or Golden Potatoes
Sour Cream
Cheese Sauce
Green Onion, Chopped

Potato Dredge

1 Cup Flour
1 Cup Cornstarch
1 Tbsp Paprika
1 Tsp Cayenne Pepper
1 Tsp Black Pepper
2 Tbsp Salt
1 Cup Oil

Nacho Cheese Sauce

1 Jar Cheeze Wiz
2 Slices American Cheese Slices
3/4 Cup Jalapeno Brine
2 Tbsp Milk

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step.
Clean and peal the potatoes. Cut into a medium dice. Place in a pot of water with salt and bring to a boil. Simmer on medium high heat for about 15 minutes or until the potatoes are fork tender. Strain the water out of the potatoes.
Whisk together the dredge and coat the potatoes inside.
Deep fry for about 5 minutes or until golden brown.
Serve in a large bowl topped with nacho cheese sauce, a dollop of sour cream, and chopped green onion.

Nutritional Facts:
Serving Size: 1 Calories: 212 Fat: 11 Saturated Fat: 6 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 25 Sugar: 3 Sodium: 245 Fiber: 3 Protein: 6 Cholesterol: 13

3. Beefy Fritos Burrito

Taco bell must be taking Fritos off the menu. We will remember the flavor, same with the crunch.

Ingredients:

Fritos
Medium Flour Tortilla

Seasoned Beef

1 Pound Ground Beef
Taco Bell Seasoning Packet
Water

Seasoned Rice

2 Tbsp Olive oil
1 tsp. Cumin
1 tbsp garlic
1/4 cup chopped jalapeno
2 Cups Rice
16 oz tomato sauce
2 Cups Chicken Broth
Salt and pepper to taste

Nacho Cheese Sauce

1 Jar Cheeze Wiz
2 Slices American Cheese Slices
3/4 Cup Jalapeno Brine
2 Tbsp Milk

THINGS YOU’LL NEED:

Non Stick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Cook the rice by heating a pot to medium high heat. Add olive oil. Add chopped jalapeno and chopped garlic. Cook down until fragrant. Stir in rice for about 2 minutes. Add cumin, tomato sauce, chicken broth, and salt and pepper. Bring to a boil and cover. Cook down for about 15 minutes or until cooke through.
Cook the beef as to the packet directions.
Make the nacho cheese sauce by melting together all of the ingredients, stirring frequently.
Build the burrito by topping a tortilla with ground beef, rice, cheese sauce and fritos. Roll it up and dive in!

Nutritional Facts:
Serving Size: 1 Calories: 536 Fat: 26 Saturated Fat: 7 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 43 Sugar: 2 Sodium: 1,138 Fiber: 2 Protein: 30 Cholesterol: 25

4. Spicy Tostada

The tasty tostada is no longer on the menu. Here's an easy how to on how you can bring it back to life...

Ingredients:

Tostada
Refried Beans
Taco Sauce
Shredded Lettuce
Diced Tomato
Shredded Cheddar Cheese
Chipolte Sauce

THINGS YOU’LL NEED:

HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Prep the vegetables by chopping tomato, and shredding lettuce.
Heat or cook the refried beans.
Build tostada by spreading on a layer of refried beans, pour on taco sauce, stack with shredded lettuce, tomato, cheese, and chipotle sauce. Serve!

Nutritional Facts:
Serving Size: 1 Calories: 228 Fat: 28 Saturated Fat: 3 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 25 Sugar: 3 Sodium: 908 Fiber: 7 Protein: 8 Cholesterol: 6

5. Spicy Potato Soft Taco

Here today, gone tomorrow. Good bye potato taco. JK. Here's how to make it.

Ingredients:

Small Flour Tortilla
Shredded Lettuce
Shredded Cheddar Cheese
Chipotle Sauce

Potatoes

Russet or Golden Potatoes
Sour Cream
Cheese Sauce
Green Onion, Chopped
Potato Dredge
1 Cup Flour
1 Cup Cornstarch
1 Tbsp Paprika
1 Tsp Cayenne Pepper
1 Tsp Black Pepper
2 Tbsp Salt
1 Cup Oil

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
Nonstick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Clean and peal the potatoes. Cut into a medium dice. Place in a pot of water with salt and bring to a boil. Simmer on medium high heat for about 15 minutes or until the potatoes are fork tender. Strain the water out of the potatoes.
Whisk together the dredge and coat the potatoes inside.
Deep fry for about 5 minutes or until golden brown.
Build the taco with a soft shell taco, place the potatoes, add chipotle sauce, shredded lettuce, and shredded cheese.

Nutritional Facts:
Serving Size: 1 Calories: 203 Fat: 12 Saturated Fat: 4 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 27 Sugar: 1 Sodium: 355 Fiber: 2 Protein: 7 Cholesterol: 14

6. Mini Skillet Bowl

This is a dish we never tried until it was time for it to be taken off the menu. It was super surprising how good it was. You should give it a try especially if you have leftover potatoes if you made one of the other dishes the night before.

Ingredients:

2 Eggs
Diced Tomato
Chopped Cilantro
Sour Cream

Potatoes

Russet or Golden Potatoes
Sour Cream
Cheese Sauce
Green Onion, Chopped
Potato Dredge
1 Cup Flour
1 Cup Cornstarch
1 Tbsp Paprika
1 Tsp Cayenne Pepper
1 Tsp Black Pepper
2 Tbsp Salt
1 Cup Oil

Nacho Cheese Sauce

1 Jar Cheeze Wiz
2 Slices American Cheese Slices
3/4 Cup Jalapeno Brine
2 Tbsp Milk

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
Nonstick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step.
Clean and peal the potatoes. Cut into a medium dice. Place in a pot of water with salt and bring to a boil. Simmer on medium high heat for about 15 minutes or until the potatoes are fork tender. Strain the water out of the potatoes.
Whisk together the dredge and coat the potatoes inside.
Deep fry for about 5 minutes or until golden brown.
Scramble 2 eggs
Plate the dish in a bowl filling it up with potatoes, topping with eggs, cheese sauce, chopped tomato, sour cream, and cilantro.

Nutritional Facts:
Serving Size: 1 Calories: 323 Fat: 19 Saturated Fat: 6 Unsaturated Fat: 2 Trans Fat: 0 Carbohydrates: 24 Sugar: 1 Sodium: 294 Fiber: 2 Protein: 15 Cholesterol: 372

7. Loaded Grillers

We've loved this FOREVER and are so sad they will be going. We'll mainly miss the red strips.

Ingredients:

Small Tortillas
Red Food Dye

Potatoes

Russet or Golden Potatoes
Sour Cream
Cheese Sauce
Green Onion, Chopped
Potato Dredge
1 Cup Flour
1 Cup Cornstarch
1 Tbsp Paprika
1 Tsp Cayenne Pepper
1 Tsp Black Pepper
2 Tbsp Salt
1 Cup Oil

Nacho Cheese Sauce

1 Jar Cheeze Wiz
2 Slices American Cheese Slices
3/4 Cup Jalapeno Brine
2 Tbsp Milk

Seasoned Beef

1 Pound Ground Beef
Taco Bell Seasoning Packet
Water

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
Nonstick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step.
Clean and peal the potatoes. Cut into a medium dice. Place in a pot of water with salt and bring to a boil. Simmer on medium high heat for about 15 minutes or until the potatoes are fork tender. Strain the water out of the potatoes.
Whisk together the dredge and coat the potatoes inside.
Deep fry for about 5 minutes or until golden brown.
Cook the beef as to the packet directions.
Make the red strips by cutting a tortilla down into strips. Mix a few drops of food dye with 1 tablespoon of water. Soak the red strips. Then deep fry.
Make the Potato Griller by rolling up sour cream, cheese sauce, and potatoes. Then grill.
Make the Beef Griller by rolling up beef, cheese sauce, and red strips. Then grill.

8. Triple Layer Nachos

A trinity of flavors... no longer available. You can get real close to the exact experience with this recipe.

Ingredients:

Nacho Chips
Refried Beans
Taco Sauce

Nacho Cheese Sauce

1 Jar Cheeze Wiz
2 Slices American Cheese Slices
3/4 Cup Jalapeno Brine
2 Tbsp Milk

THINGS YOU’LL NEED:

Nonstick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step.
Heat or cook the refried beans.
Build with chips, cheese sauce, taco sauce, and refried beans.

Nutritional Facts:
Serving Size: 1 Calories: 401 Fat: 17 Saturated Fat: 2 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 54 Sugar: 3 Sodium: 1,262 Fiber: 7 Protein: 8 Cholesterol: 0

9. Nachos Supreme

Nachos supreme will no longer be on the menu at Taco Bell but it can be on the menu for dinner.

Ingredients:

Nacho Chips
Diced Tomato

Nacho Cheese Sauce

1 Jar Cheeze Wiz
2 Slices American Cheese Slices
3/4 Cup Jalapeno Brine
2 Tbsp Milk

Seasoned Beef

1 Pound Ground Beef
Taco Bell Seasoning Packet
Water

THINGS YOU’LL NEED:

Nonstick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step.
Cook the beef as to the packet directions.
Build with chips, cheese sauce, seasoned beef, a dollop of sour cream, and tomato.

Nutritional Facts:
Serving Size: 1 Calories: 443 Fat: 25 Saturated Fat: 6 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 41 Sugar: 1 Sodium: 715 Fiber: 4 Protein: 13 Cholesterol: 34

10. Quesarito

The queosarito will no longer be on the menu but rumor is if you order off their app you can still pick it up. Just in case you'd rather not download and order via the app here's an easy way you can make it yourself.

Ingredients:

2 Large Tortillas
Shredded cheddar Cheese
Sour Cream

Seasoned Beef

1 Pound Ground Beef
Taco Bell Seasoning Packet
Water

Seasoned Rice

2 Tbsp Olive oil
1 tsp. Cumin
1 tbsp garlic
1/4 cup chopped jalapeno
2 Cups Rice
16 oz tomato sauce
2 Cups Chicken Broth
Salt and pepper to taste

Nacho Cheese Sauce

1 Jar Cheeze Wiz
2 Slices American Cheese Slices
3/4 Cup Jalapeno Brine
2 Tbsp Milk

THINGS YOU’LL NEED:

Nonstick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step.
Cook the beef as to the packet directions.
Cook the rice by heating a pot to medium high heat. Add olive oil. Add chopped jalapeno and chopped garlic. Cook down until fragrant. Stir in rice for about 2 minutes. Add cumin, tomato sauce, chicken broth, and salt and pepper. Bring to a boil and cover. Cook down for about 15 minutes or until cooke through.
Wrap up the inside burrito first by placing rice, beef and sour cream in a tortilla and rolling it up.
Place a large tortilla on a microwavable safe plate and add cheese. Cook for 30 seconds in the microwave or until melted. When fully melted place the inside burrito inside and carefully roll up.
Heat a large saute pan.Grill. Serve.

Nutritional Facts:
Serving Size: 1 Calories: 733 Fat: 27 Saturated Fat: 5 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 98 Sugar: 3 Sodium: 725 Fiber: 1 Protein: 32 Cholesterol: 34

11. 7 Layer Burrito

We assume this burrito has been taken off the menu because it has too many ingredients. Either that or they're getting rid of guacomole.

Ingredients:

Large Flour Tortilla
Refried Beans
Taco Sauce
Sour Cream
Guacamole
Diced Tomato

Seasoned Rice

2 Tbsp Olive oil
1 tsp. Cumin
1 tbsp garlic
1/4 cup chopped jalapeno
2 Cups Rice
16 oz tomato sauce
2 Cups Chicken Broth
Salt and pepper to taste

Nacho Cheese Sauce

1 Jar Cheeze Wiz
2 Slices American Cheese Slices
3/4 Cup Jalapeno Brine
2 Tbsp Milk

THINGS YOU’LL NEED:

HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Cook the rice by heating a pot to medium high heat. Add olive oil. Add chopped jalapeno and chopped garlic. Cook down until fragrant. Stir in rice for about 2 minutes. Add cumin, tomato sauce, chicken broth, and salt and pepper. Bring to a boil and cover. Cook down for about 15 minutes or until cooke through.
Heat or cook the refried beans.
Build by stacking high all the ingredients into a large flour tortilla.

Nutritional Facts:
Serving Size: 1 Calories: 309 Fat: 16 Saturated Fat: 7 Unsaturated Fat: 2 Trans Fat: 0 Carbohydrates: 25 Sugar: 332 Sodium: 332 Fiber: 1 Protein: 18 Cholesterol: 382

12. Grilled Steak Soft Taco

This is the tastiest taco that we have to say goodbye to. It's the avocado ranch, it's the avocado ranch.

Ingredients:

Small Flour Soft Shell Taco
USDA Angus Beef Sirloin Cut
Shredded Lettuce
Dice Tomato
Shredded Cheddar Cheese
1 Avocado
2 Cups Ranch

Steak Marinade

1/2 Cup Vegetable Oil
2 Tbsp Lime
1 Tbsp Apple Cider Vinegar
Salt & Pepper
1 tsp Garlic Powder
1/2 tsp Cumin
1/2 tsp Paprika
1/2 tsp Cayenne Pepper

THINGS YOU’LL NEED:

Nonstick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Slice steak into strips.
In a large bowl whisk together marinade ingredients. Place steak in side. Cover and place in the refrigerator for at-least 1 hour before cooking.
Blitz avocado and ranch together. Place in the refrigerator until a next step.
Heat a nonstick skillet to medium high heat. Add a tsp of olive oil and pan sear the steak for about 2 minutes per side OR until browned and cooked through.
Build taco by filling it with steak, top with avocado ranch, shredded lettuce, tomato, and shredded cheddar cheese.

Nutritional Facts:
Serving Size: 1 Calories: 317 Fat: 14 Saturated Fat: 4 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 19 Sugar: 1 Sodium: 623 Fiber: 4 Protein: 31 Cholesterol: 72

DIY Rainbow🌈 Cloud Bread ☁️ 🍞

Tue, 04 Aug 2020 21:25:51 GMT

We made this new viral Tik Tok recipe and found it is super easy to make and tasty too!

DIY Rainbow�� Cloud Bread ☁️ ��

This bread tastes like a mixture of cotton candy and angel food cake.

Ingredients:

3 Egg Whites
2.5 Tbsp Sugar
4 tsp Cornstarch
1 tsp Vanilla Extract
A few drops Food Dye. https://amzn.to/2PpUl6I

THINGS YOU’LL NEED:

Hand Mixer https://amzn.to/33qgxWk
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Preheat the oven to 300°F.
In a large bowl break in 3 egg whites. Use the hand mixer to whip up until white and frothy
Add in vanilla extract and food dye. Whisk together.
Then add in sugar and corn starch. Whisk until you see stiff peaks.
Line a baking sheet with parchment paper. Shape your cloud bread and bake for 25 minutes.
Cool and then rip into your bread and take a bite! Yum!!

Nutritional Facts: (Per Yolk)
Serving Size: 1 Calories: 364 Fat: 0 Saturated Fat: 0 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 43 Sugar: 33 Sodium: 201 Fiber: 0 Protein: 12 Cholesterol: 0

7 DAY Sugar Cured Egg Yolk 🍳 Ice Cream

Sun, 02 Aug 2020 21:19:24 GMT

These recipes are sure to keep you busy while you are stuck at home.

7 DAY Sugar Cured Egg Yolk �� Ice Cream // VIRAL EGG Recipes

This is a delicious addition to so many dishes from steak, to cheeseburgers, and even ice cream.

Cured Eggs for Egg Ice Cream

Making your eggs in this style will change your way of thinking about how eggs are just for breakfast.

Ingredients:

4 Egg Yolks
1 Cup Salt
1/4 Cup Sugar
Vanilla Ice Cream

THINGS YOU’LL NEED:

HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Combine sugar and salt in a bowl. Pour into a shallow pan. Use the back of a spoon to create small holes, the size of an egg yolk.
Separate the egg yolk from the whites and place the egg yolk into the dish. Cover with excess salt and sugar mixture.
Cover and place in the fridge for 1 week.
Bake at 200°F for 30 minutes and then cool in full.
Use a cheese grater to shave the cured egg on vanilla ice cream. Also try this on savory foods. Enjoy!

Nutritional Facts: (Per Yolk)
Serving Size: 1 Calories: 55 Fat: 4 Saturated Fat: 2 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 1 Sugar: 0 Sodium: 8 Fiber: 0 Protein: 3 Cholesterol: 184

CEREAL THAT IS NOT CEREAL

Thu, 16 Jul 2020 12:58:24 GMT

French Toast, Donuts, Cinnamon Rolls, Pizza, Cheeseburgers, Ice Cream Cones... these foods might as well be cereal.

Making Cereal That is Not CEREAL

From inspiration from the viral tiktok pancake cereal, JG decided to test out some of her favorite foods to see if she too could make them into a cereal. Below see what we deem the most successful new cereal trials from our kitchen. Give them a try!

French Toast Cereal

The tastiest of all carb breakfast dishes combined with syrup and milk is absolutely delicious.

THINGS YOU’LL NEED:

Electric Griddle: http://amzn.to/2iXsbPz
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Ingredients:

2 Slices of Bread
1 Egg
A Few Dashes of Cinnamon
1 tsp Sugar
1 Tbsp Milk + 1 Cup Milk
Maple Syrup Drizzle

Instructions:

Preheat the griddle to 350°F.
Beat together 1 egg into a bowl.with cinnamon, sugar, and milk.
Dip and flip the bread slices into the egg batter
Grease the griddle and place the dipped slices of bread. Cook on both sides for about 2 minutes or until golden brown.
Place toast on a cutting board and cut down.
Place in bowl, pour in milk, top off with maple syrup.

Mini Eggs

Super fun new way to enjoy the daily egg grind.

THINGS YOU’LL NEED:

Electric Griddle: http://amzn.to/2iXsbPz
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Ingredients:

2 Eggs
Ketchup

Instructions:

Preheat the griddle for 350°F or a pan to medium high heat.
Separate the yolks and whites from 2 eggs into two small bowls. Whisk together lightly.
Use a tea spoon to scoop small eggs onto the griddle. Follw up with a bit of the yolk.
Pan sear on that one side only. About 1 minute. Serve!

Cinnamon Roll Cereal

This was so good, i don't know why we didn't think of it sooner.

THINGS YOU’LL NEED:

Electric Griddle: http://amzn.to/2iXsbPz
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Ingredients:

Pillsbury Cinnamon Roll
1 Cup Milk
Dash of Cinnamon

Instructions:

Preheat the oven to 350°F
Roll and press out the cinnamon rolls small.
Place on a lined and greased baking sheet and bake for about 10 minutes.
Place in bowl. Pour in milk and top off with a dash of cinnamon.

Grilled Cheese

Tomato soup from now on needs to have grilled cheese in it or i just can't eat it.

THINGS YOU’LL NEED:

Electric Griddle: http://amzn.to/2iXsbPz
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Ingredients:

4 Slices of White Bread
4 Slices of American Cheese
2 Tbsp Mayo or Room temp/Spreadable Butter
1 Can Campbell's Tomato Soup
1 Cups of Milk

Instructions:

Preheat the griddle for 350°F or a pan to medium high heat.
Make tomato soup to the directions on the can.
Spread mayo or butter on one side of the bread slices. Place on the griddle. Place chease on top of the bread to melt. Cook until golden brown on both sides.
Cut down gridlled cheese into small sandwiches and place in a bowl. Pour tomato soup on top.

Cheese Burger Cereal

Cheese sauce is the milk on this cheese burger cereal.

THINGS YOU’LL NEED:

Electric Griddle: http://amzn.to/2iXsbPz
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Ingredients:

80/20 ground beef, pressed into small patties
Slider Rolls, cut into 4
American Cheese, sliced into 4
Bacon, cut down
Cheese Sauce

Instructions:

Preheat the griddle for 350°F or a pan to medium high heat.
Sear the beef on both sides until cooked through. After you flip top with cheese.
Build burger bottom bun, burger, bacon, top bun.
Place burgers in a bowl and top with warm cheese sauce.

Ice Cream Cone Cereal

This tasted even better than the way it looks

THINGS YOU’LL NEED:

Electric Griddle: http://amzn.to/2iXsbPz
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Ingredients:

2 Eggs, remove yolks
1/4 heavy cream
Dash of Cinnamon
Dash of salt
2 tsp vanilla extract
5 tbsp melted butter
2/3 cup flour
Tin Foil
Ice Cream Cone Maker
Neapolitan Ice Cream or Flavor of Choice

Instructions:

Roll and press a piece of tin foil into the a small cone. Set aside for a later step.
Preheat ice cream cone iron to medium high heat.
Mix together batter by whisking egg whites and heavy cream. Then add sugar, cinnamon , salt, extract, and whisk.
Spray ice cream cone maker with oil spray on top and bottom of the griddle.
Put a heaping tablespoon of the batter in the center of the griddle. Close. Cook for about 2 minutes or until golden brown.
Carefully take off the iron and quickly wrap it around the tiny tin foil cone.Let cool and repeat step 5 and 6 until you have a heaping amount of cones.
Spoon in small scoops of ice cream in each cone and place in a bowl. Pour milk on top and dig in. Yum!

DIY Giant Arby's Curly Fry

Sat, 20 Jun 2020 16:06:42 GMT

Eating an entire carton of curly fries is something you do not have to do anymore... if you make this giant one.

2,752 Calories before Ketchup

DIY Giant Curly Fry

Thanks to JP's insane concoction in the above video you will see him successfully create an absolutely humongous curly fry. Recipe was a combination of food science and an incredible copy cat recipe of Arby's Curly Fries we made years ago. Link to that video and JP's recipe are here for you too.

Ingredients:

Dough

1 Box Instant Mashed Potato
Boiling Water

Breading

1 Cup Water
½ Cup Flour
2 Tbsp Paprika
2 Tsp Salt
1 Tsp Cayenne Pepper
1 Tsp Garlic Powder
1 Tsp Onion Powder

THINGS YOU’LL NEED:

Parchment Paper
Freezer
Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Cut parchment into large triangles
Combine boiling water and instant potato. Let cool enough to begin shaping the potato into a tube.
Build the curly fry from the bottom up stacking with the parchment paper in-between each layer.
Freeze for about 24 hours, until firm
Preheat a giant vat of oil to 350F and deep fry for about 5 minutes.
Dip in a huge bowl of ketchup and dig in!

Nutritional Facts:
Serving Size: 1 Calories: 2,752 Fat: 130 Saturated Fat: 20 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 391 Sugar: 20 Sodium: 1 Fiber: 41 Protein: 44 Cholesterol: 60

DIY Giant Macaroni & Cheese

Tue, 09 Jun 2020 14:37:15 GMT

Bored of the same old mac and cheese recipe? Oversized noodles are the spin we didn't know we were waiting for.

2,026 Calories Per Noodle

DIY Giant Macaroni

When you thought it's all been done before we break down the process of pasta making to create our version of the largest macaroni noodle there ever was. Where pasta making from scratch is time consuming and takes a bit of elbow grease the outcome is far worth the effort kneading the dough.

Ingredients:

Dough

2 Cups Semolina
2 Cups All Purpose Flour + Extra for kneading
8 Eggs
1/2 Tsp Salt

Stuffing

1 Pints Ricotta Cheese
1 Cups Shredded Mozzarella
3/4 Cup Parmesan Cheese
Salt and Pepper to taste

Tomato Sauce and Water to Bake

Cheese Sauce

4 Tbsp Butter
4 Tbsp Flour
1 Tsp Onion Powder
1 tsp Mustard
2 Cups Milk
1 Pound Velveeta
1 Cup Cheddar

THINGS YOU’LL NEED:

Stand Mixer with whisk and bread hook:
Baking Sheet
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Make pasta dough by creating a large well out of flour on a clean counter top. Add eggs to the center and fold the dough together kneading until the dough comes together and has an elasticity that bounces back. This is where the love comes in, like an Italian Grandma, kneading and rotating (repeat). For this much dough it may take roughly an hour.
Preheat oven to 350°F.
Combine the stuffing mixture including ricotta, mozzarella, parmesan, salt and pepper.
Use a rolling pin to roll out the dough thin and cut into a large crescent shape (as depicted in the Youtube video)
Pipe the mixture into the noodle shape and wrap to close. Punch the edges to close.
Place a 1/2 cup of sauce into a cake pan and place stuffed noodle into the pan. Cover with sauce and bake for 1 hour or until dough is cooked through at 180°F.
While the noodle bakes prepare the cheese sauce by cubing Velveeta and set aside. Heat small pot to medium high heat. Melt better. Add flour, onion powder, and mustard. Cook for 1-2 minutes. Gradually add in milk and bring to a boil. Add cheese and stir until melted through and smooth.
When the noodle is backed carefully clean off the sauce and pour the make that giant macaroni cheesy!! Enjoy!!

Nutritional Facts:
Serving Size: 1 Calories: 2,026 Fat: 98 Saturated Fat: 2 Unsaturated Fat: 3 Trans Fat: 2 Carbohydrates: 166 Sugar: 12 Sodium: 2,663 Fiber: 0 Protein: 104 Cholesterol: 763

Top Frozen Mac & Cheese Ranked 🧀

Wed, 03 Jun 2020 20:43:07 GMT

If you could only eat frozen macaroni and cheese which would you choose?

Top Frozen Mac & Cheese Ranked ��

Staying home is easy when you're doing a mac and cheese taste test! Which one is the best? Well, we can all make our own opinion on that.

From Velveeta, to Kraft, to Annie's, to Cracker Barrel... we boiled every boxed mac and cheese at our grocery store to rank our favorites.

Our Mac and Cheese tier list is hurrr ⬇️ Check the vid to see how we got there!!

See below a closer look on the frozen boxed mac an cheese.

Hope this can help you as you navigate through the freezer section at the grocery store.

Birds Eye Veggie Made Mac & Cheese

Stouffers

Lean Cuisine

Amy's

Chao

Devour

Blake's

evol.

kidfresh

Marie Callendar's

Southern Belle

How to Make the ENTIRE Shake Shack Menu 🍔

Sat, 23 May 2020 15:06:10 GMT

We broke down every menu item from Shake Shack to make them ourselves.

We Eat THE ENTIRE Shake Shack Menu

How to Make the ENTIRE Shake Shack Menu ��

In times of hunger you may be like us in craving Shake Shack. This burger chain is famous for its thoughtful proteins and practices but also their incredible taste. These recipes are antibiotic and hormone-free but also bring a smack in the face of flavor. Below we've broken down the ingredients and directions to make the entire menu. Feel free to pull one or two recipes out to try or give it all a go!y! Stay hellthy, friends.

THINGS YOU’LL NEED:

Crinkle Cutter: https://amzn.to/2YT8jDL
Deep Fryer: http://amzn.to/2nHDBe6
Electric Griddle: http://amzn.to/2iXsbPz
Cast Iron Skillet: https://amzn.to/2SV0FVD
Plastic Wrap
Parchment Paper
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Below are our recipes to place into your stand for the portable Five Guys. Let us know in the comments which recipes you love and give us a heads up what copy cat recipes you'd like to see us cook up next.

Ingredients:

Green Leaf Lettuce
Sliced Roma Tomatoes
Diced Sweet Onions
Pickles
Gold Potatoes
Antibiotic Free Ground Beef
Antibiotic Free Chicken Breast
Antibiotic Free Beef Hot Dogs
Antibiotic Free Chicken Dogs
Antibiotic Free Applewood Smoked Bacon
Peanut Oil, For Frying

Shake Sauce

1 Cup Mayo
2 Tbsp Dijon
2 tsp Ketchup
1/2 tsp Pickle Brine
1/2 tsp Garlic Powder
2 Pinches Cayenne

Buttermilk Herb Mayo

1/2 Cup Mayo
1/4 Cup Buttermilk
2 Tbsp Sour Cream
1 tsp White Wine Vinegar
1 1/2 tsp Fine Chopped Parsley
1 tsp Chives
1/8 tsp Salt
1/2 tsp Thyme
1/8 tsp Black Pepper

Chicken Marinade

3 Cups Buttermilk
1/4 Cup Pickle Brine
2 Tbsp Tobasco
2 tsp Ground Pepper
1 Shallot, Chopped

Chicken Breading

2 Cups Flour
1 Tbsp Making Powder
1 tsp Celery Salt
1 tsp Black Pepper
1/2 tsp Cayenne Pepper

Stuffed Portobellos

6 Portobello Mushrooms
1 Cup Muenster, Grated
1 Cup Cheddar, Grated
2 Cups Flour
4 Eggs, Scrambled
2 Cups Panko

Cheese Sauce

1 Tbsp Vegetable Oil
1 Jalapeno, Diced
1 Yellow Onion, Chopped
1 Tbsp Peppercorns
1/2 tsp Salt
2 Cups Heavy Cream
1 Tbsp White Wine Vinegar
1 Tbsp White Wine
2 Cups American Cheese (Velveeta)
2 Cups Cheddar

Instructions:

Begin prepping your recipes 1 day in advance. Clean all vegetables and produce. Slice Tomatoes, Dice Onion, Prepare Lettuce.
In a small bowl mix together the ingredients for the Shake Sauce. Set in the refrigerator
In a small bowl mix together the ingredients for the Buttermilk Herb Mayo. Set in the refrigerator.
Precook bacon on a tinfoil lined backing sheet. Place in a cool oven and bake for 30 minutes at 350°F.
Clean and cut off excess fat, and tenderize chicken. Cut into patties for the chicken sandwich or into nuggets. In a large bowl whisk together the marinade ingredients. Place the chicken in the bowl. Cover and set in the refrigerator overnight.
Clean and cut potatoes into crinkle cut fries using the crinkle cutter. Set fries into an ice water bath. Dry on a rack or paper towel. Deep fry at 350°F for 2 1/2 minutes. Set to cool and then aside in the refrigerator. (refry until golden when ready to serve)
Prepare the stuffed mushrooms by cleaning and then pulling out the stems. Place on a paper towel lined microwavable safe plate. Microwave for 2 minutes. Cool. Gently press mushrooms in between two pieces of parchment paper until thin. Place a mushroom top side down atop plastic wrap. Mix together grated cheeses in a bowl. Put a heaping tablespoon of cheese mixture in the center. Place a second mushroom right side up on top. Wrap the plastic around to hold the mushrooms together. Bread in flour, egg, then panko. When ready to serve Preheat the deep fryer to 350°F and deep fry for 4 minutes or until cheese starts to come out.
In a large bowl, paper bag, or batter pro combine the breading mixture ingredients. Take chicken out of the marinade and place in the dry mixture to coat. Double coat by placing floured chicken back into the marinade and then back into the dry mixture again.
At this point you are prepared to start making burgers. Press out 4 oz pucks of beef on parchment paper. Heat a cast iron skillet or pan to medium high heat. Use a burger press to press pucks into patties on the skillet. Cook until blood spools in the middle and flip. Add cheese.
Brush melted butter on buns and toast on the griddle until golden brown.
To build spread Shake Sauce on the top bun, place lettuce, and then two slices of tomato. On the bottom bun place the burger. Copy the builds above for the other sandwiches from the menu.

Nutritional Facts:
Vary per item: Shake Shack website has nutrition facts online. #notsponsored #wantingtobe

MAC & CHEESE 🧀 BREAD 🍞 // VIRAL Leftover Recipes

Sat, 09 May 2020 14:44:06 GMT

Leftover mac and cheese is not going to be a problem anymore. We tested several recipes to find the tastiest concoctions you can make with unused or excess noodles.

How To Make VIRAL Leftover Mac N Cheese Recipes

Test out these recipes when you have leftover mac n cheese available to you. We hope this can inspire you to get creative in the kitchen. Do be aware none of these below are healthy at all.

Mac and Cheese Waffles

598 Calories

A great way to trick your parents into letting you eat mac n cheese for breakfast.

THINGS YOU’LL NEED:

Waffle Maker: https://amzn.to/2yAafq0
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Ingredients:

Leftover Mac N Cheese
Spray Oil or Melted Butter
Velveeta Cheese Sauce

Instructions:

Preheat the waffle maker to medium high heat.
Spray oi or brush butterl onto both sides of the press.
Add about 3 heaping handfuls of leftover mac n cheese to the waffle maker and close. Allow to cook for 2-3 minutes.
Carefully flip the mac n cheese waffle out of the waffle maker onto a cutting board or a plate.
Spread on cheese and dive in.

Nutritional Facts:
Serving Size: 1 Calories: 598 Fat: 13 Saturated Fat: 5 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 30 Sugar: 15 Sodium: 1,544 Fiber: 4 Protein: 22 Cholesterol: 30

Mac and Cheese Pot Pie

1,199 Calories

Have you ever had a pizza pot pie before? Well how about a mac n cheese version? This is by far the best method of using up leftover mac n cheese.

THINGS YOU’LL NEED:

Food Processor: https://amzn.to/3cq0dXv
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Ingredients:

2 Cups Leftover Mac N Cheese
5 Mozzarella Cheese Slices
1 Slice American Cheese
Mac and Cheese Dough (or other dough)
Spray Oil or Melted Butter

Instructions:

Take an oven safe bowl. Flip upside down and spray oil or brush on butter.
Line the bowl with mozzarella cheese slices. Add an extra slice to the center.
Spoon in leftover mac and cheese.
Spray the rim of the bowl with oil OR brush on butter. Roll out dough and place on top of the bowl to close.
Place the bowl on a cookie sheet and bake for 30 minutes.
Carefully use a spoon to pull the dough away from the bowl and flip onto a plate. Enjoy!

Nutritional Facts:
Serving Size: 1 Calories: 1,199 Fat: 48 Saturated Fat: 17 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 85 Sugar: 7 Sodium: 1,936 Fiber: 2 Protein: 55 Cholesterol: 169

Macaroni and Cheese Lava Cake

381 Calories

If crispy, cheesy, and Cheeto dusted is your thing... this is for you.

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
Muffin Pan: https://amzn.to/3cfWQ57
Plastic Wrap
Parchment Paper
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Ingredients:

2 Cups Leftover Mac N Cheese
1 Egg
2 Tbsp Flour
Velveeta Cheese Sauce or American Cheese Slices

Breading

1 Cup Flour
3 Eggs
Cheetos
Flamin' Hot Cheetos
Oil for Deep Frying

Instructions:

In a large bowl take 2 cups of leftover mac n cheese. Add egg and flour and mix to combine.
In a nonstick silicone muffin pan spoon in 2 tbsps of the mac n cheese mixture. Use your two fingers to press a divot into the center and then add cheese to the space you created. Put 1 tbsp more of the mac mixture on top and press down to form. Repeat.
Set in the refrigerator to come together before breading.
Preheat Deep Fryer to 350°F.
Set up a breading station with blitzed Cheetos or bread crumbs, eggs, and flour. Place the mac and cheese lava cake into the flour, eggs, and then Cheetos.
Deep fry for 3-4 minutes or until golden.
Serve on a cutting board or plate. Garnish with some more Cheetos dusted on top.
Dig right in to get that cheesy oooey gooey center! Yum!!

Nutritional Facts:
Serving Size: 1 Calories: 381 Fat: 31 Saturated Fat: 8 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 18 Sugar: 0 Sodium: 400 Fiber: 1 Protein: 10 Cholesterol: 15

Deep Fried Cheetos Mac N Cheese INSIDE of Flamin' Hot Deep Fried Mac N Cheese

1,634 Calories

This recipe is a mistake waiting to happen. Could have gone further with more layers but realized sometimes you just need to stop. One layer or two... a deep fried mac n cheese ball is a delicious treat to make you crave processed food for a lifetime.

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6 z
Parchment Paper
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Ingredients:

Leftover Mac N Cheese
1 Egg
2 Tbsp Flour
Velveeta Cheese Sauce or American Cheese Slices

Breading

1 Cup Flour
3 Eggs
Cheetos
Flamin' Hot Cheetos

Instructions:

Follow the first steps of the lava cake recipe above. (So at this time you should have one deep fried lava cake OR cheese stuffed mac and cheese ball.)
In a large bowl take 2 cups of leftover mac n cheese. Add egg and flour and mix to combine.
Put plastic wrap down on cutting board or bench. Take 2 hand full of the mac mixture to the center of the plastic wrap. Place the lava cake on top. Add more of the mac mixture to the top. Use the plastic wrap to wind up the layer tight into a ball.. Allow to set in the refrigerator.
Preheat Deep Fryer to 350°F.
Set up a breading station with blitzed Flamin' Hot Cheetos or bread crumbs, scrambled eggs, and flour. Place the lava cake into the flour, eggs, and then Cheetos.
Deep fry for 3-4 minutes or until golden and get ready for high blood pressure.

Nutritional Facts:
Serving Size: 1 Calories: 1,634 Fat: 75 Saturated Fat: 9 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 129 Sugar: 3 Sodium: 2,468 Fiber: 4 Protein: 23 Cholesterol: 141

Top 14 Boxed Mac & Cheese Ranked 🧀

Sat, 02 May 2020 15:42:40 GMT

If you could only eat boxed macaroni and cheese which would you choose?

Top 14 Boxed Mac & Cheese Ranked ��

Staying home is easy when you're doing a mac and cheese taste test! Which one is the best? Well, we can all make our own opinion on that.

From Velveeta, to Kraft, to Annie's, to Cracker Barrel... we boiled every boxed mac and cheese at our grocery store to rank our favorites.

Our Mac and Cheese tier list is hurrr ⬇️ Check the vid to see how we got there!!

See below a closer look on boxed mac an cheese.

Hope this can help you as you navigate through the freezer section at the grocery store.

Velveeta

Kraft Macaroni & Cheese

Pasta Roni

Annie's

Cracker Barrel

WE MADE OUR OWN POP UP FIVE GUYS 🍔🍟

Sat, 25 Apr 2020 14:31:00 GMT

Join us as we build out our own Five Guys restaurant and share with you easy copycat recipes including their Burgers, Dogs, Fries, Sandwiches, and a few Secret Menu items.

WE MADE OUR OWN POP UP FIVE GUYS ��

Bored at home. Craving the experience of going to your favorite burger joint. Fear no more. Making the restaurant and menu items in your home is easier than you would think!

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
Electric Griddle: http://amzn.to/2iXsbPz
Hotel Pans assorted sizes: https://www.webstaurantstore.com/choice-1-6-size-standard-weight-anti-jam-stainless-steel-steam-table-hotel-pan-6-deep/4070669.html
Tongs
Tin Foil
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

To build stand :

Plexi Glass
Wood
Metal Door Frame
Labell Paper
Gorilla Glue
Electical Tape
Power Drill

To see how the pop up fridge was made check out our Chipotle video:

All toppings are FREE so in making it at home make sure you have each and every item on hand. Most of the toppings are condiments but there is a bit of preparation that needs to be done before opening shop.

Ingredients:

Lettuce
Tomatoes
Onions
Mushrooms
Jalepeno Peppers
Green Peppers

Condiments

Mayo
Ketchup
Mustard
Relish
A1 Steak Sauce
Bar-B-Q Sauce
Hot Sauce

Instructions:

Clean all vegetables and produce
Slice tomatoes
Cut down and separate Lettuce
Slice 2 onions
Bring a frying pan to medium high heat. Pour in a table spoon of oil. Bring to temperature then saute 1 of the onions until caramelized.
Slice 2 boxes of Mushrooms
Bring a frying pan to medium high heat. Pour in a table spoon of oil. Bring to temperature then saute mushrooms. Season with salt and pepper
Cut down jalapeños
Clean the pith and seeds out of a Green Pepper. Slice into strips
Set the prepped food into individual containers organized for when you're ready to start grilling.

Fries

One of the MOST FAMOUS aspects of Five Guys is their fries. Known for their special spicy cajun seasoning. We heard from a reliable source that they may use McCormick Cajun Seasoning. Just incase you want to make it yourself follow our seasoning blend below.

Ingredients:

Russet Potatoes
Peanut Oil, for Deep Frying
Salt

Cajun Seasoning

2 Tbsp Garlic Powder
1 1/2 Tbsp Sea Salt
1 Tbsp Black Pepper
1 Tbsp Oregano
1/2 Tbsp Chili Powder
1 Tbsp Onion Powder
2 Tbsp Paprika
1/2 Tbsp Cayenne Pepper
1/2 Tbsp White Pepper

Instructions:

Cut down Large Russet Potatoes into fries
Place them in a ice water bath for at-least one hour
Strain and let dry in full
Preheat your fryer or oil to 350°F
Fry in batches for 2 1/2 minutes. Set aside
Mix together cajun seasoning blend and put in a shaker
When ready to serve deep fry for 3 more minutes or until golden brown
Put fries into a large bowl. Shake on seasoning to coat the fries and serve!

Burgers

The burgers!! Finally. Known for being super duper juicy. This is easily achieved by not pressing the juices out of the burgers while grilling. Cook up your burgers by the instructions below and then add your favorite toppings that you've already prepared.

Remember the Hamburgers, Cheeseburger, Bacon Burger and the Bacon Cheeseburger are all double patties. The Littles are served with one patty per burger.

Ingredients:

Ground Beef 80/20
American Cheese
Sesame Seed Hamburger Buns
Bacon
Parchment Paper
Griddle
Spatula
Tin Foil

Instructions:

Bake bacon and set aside to griddle up to order. Line a large baking sheet with tin foil. Place the bacon in a single layer. Put in a cool oven. Preheat to 350°F and bake for 30 minutes or until crispy and the color you like. Carefully take it out of the oven and put the bacon on a paper towel lined plate.
Place parchment paper down on a clean surface. Take 3.5oz of beef and press it out into a round patty. Repeat.
Heat the griddle to 350°F. Cook the beef on each side for about 3 minutes per side or until the blood pools into the center of the patty. Flip. If you want a cheeseburger add cheese now.
During the time of cooking if you'd like bacon heat bacon on the griddle. Also toast buns on the griddle.
Build burger on tin foil with your favorite toppings
Close up the tin foil and serve with a side of fries!

Prepare the burger All the way with Top Bun mayo, lettuce, and tomato. Bottom Bun with Ketchup, Mustard, Caramelized Onions, and Caramelized Mushrooms.

Hot Dogs

Possibly an item you haven't tasted yet from your local Five Guys restaurant but we're here to say, yes, you should. These hot dogs change the game. Once again, totally customizable. Nothing better than the steamed bun from the tin foil wrapping in every bite.

Ingredients:

Kosher Hot Dogs
Hot Dog Buns
Cheese
Bacon

Instructions:

Bake bacon and set aside to griddle up to order. Line a large baking sheet with tin foil. Place the bacon in a single layer. Put in a cool oven. Preheat to 350°F and bake for 30 minutes or until crispy and the color you like. Carefully take it out of the oven and put the bacon on a paper towel lined plate. (SKIP STEP IF YOU ALREADY DID THIS FOR BURGERS)
Cut the hot dogs long ways to open up.
Heat the griddle to 350°F. Cook the hotdog on each side for about 3 minutes per side . Flip. If you want a cheese dog add cheese now.
During the time of cooking if you'd like bacon heat bacon. Also toast buns on the griddle.
Build hotdog on tin foil with your favorite toppings.
Close up the tin foil and serve with a burger and a side of fries!

Grilled Cheese Sandwich

At Five Guys carving a simple snack... the grilled cheese is here for you. It's a bit of a twist to our favorite home snack.

Ingredients:

Sesame Seed Bun
American Cheese
Mayo

Instructions:

Take a sesame seed bun and open it up. Spread mayo on each side.
Heat the griddle to 350°F. Place the bun, mayo side down. Place cheese on each side. Griddle the bread until golden brown.
Flip both end together to make the grilled cheese sandwich.
Wrap up in tin foil and enjoy!

Veggie Sandwich and Cheese Veggie Sandwich

Cutting out meat? These Five Guys menu items are for you.

Ingredients:

Sesame Seed Bun
Caramelized Onions
Caramelized Mushrooms
Green Pepper
American Cheese
Lettuce
Tomato
Ketchup
Mustard
Mayo

Instructions:

Heat the griddle to 350°F. Put mushrooms, onions, green pepper down and cook until steamy. If making the cheese version, add and melt cheese now.
Toast bun.
Build on top of tin foil. Top Bun place mayo, lettuce, and tomato. Add mustard and ketchup to the Bottom Bun. Using a large spatula carry over the veggies and place on the Bottom Bun.
Close up the tin foil then open and mow down!

Our Favorite Secret Menu Item

Grilled Cheese Burger

This is one of the most glutinous secret menu items taking 2 grilled cheese sandwiches as the bun of your burger. Looking to pack on calories or bulk up - this burger is for you.

Ingredients:

All Toppings Optional
Burger Ingredients
2 Sesame Seed Buns
American Cheese

Instructions:

Make two grilled cheeses.
Grill burgers. Add cheese.
Build Burger as you would with grilled cheese as the top bun and the other as the bottom bun.

Nutritional Facts:
Vary per item: Five Guys website has nutrition facts online. #notsponsored #wantingtobe

How to Make Asias MOST DIFFICULT Omelettes 🥘🥚🍳

Sat, 18 Apr 2020 15:03:02 GMT

These recipes are sure to keep you busy while you are stuck at home.

170-540 Calories Omelette

How to Make Asias MOST DIFFICULT Omelettes �� Ft Tornado, Omurice, Strainer, Cloud, Egg Toast

Got a bunch of eggs in your fridge? Try making one of these crazy Japanese and Korean egg dishes. They're really difficult but oh so satisfying when they turn out.

Tornado

Making your eggs in this style will change your way of thinking about how eggs are not just for breakfast.

Ingredients:

3 Eggs
1 Tbsp Butter
Leftover Rice or Fried Rice

THINGS YOU’LL NEED:

Chopsticks: https://amzn.to/39VErZm
Nonstick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

In a large mixing bowl whisk together the eggs.
Place rice on a plate and set aside.
Heat the non skillet to medium high heat. Add butter. Pour the whisked eggs into the pan.
Once you start to see a white exterior to the eggs, use the chopsticks to bring the eggs into the center and rotate to make the eggs loo like a tornado. Use the handle of the skillet to help rotate the eggs without tearing.
Place on top of rice and serve with a sauce.

Nutritional Facts:
Serving Size: 1 Calories: 327 Fat: 21 Saturated Fat: 8 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 21 Sugar: 1 Sodium: 483 Fiber: 1 Protein: 23 Cholesterol: 569

Strained Eggs

We advise this as a quick way to fry up some eggs for a rice dish. May be a bit too oily for use for scrambled eggs.

Ingredients:

3 Eggs
Oil

THINGS YOU’LL NEED:

Hand Mixer: https://amzn.to/3c0SfDe
Nonstick Skillet: https://amzn.to/2UW3M15
Sieve: https://amzn.to/2UYwpee
Spider: https://amzn.to/3b92Pbe
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Heat oil in a non skillet for 10 minutes.
Use the hand mixer to beat the eggs to a scramble.
When the oil is to temperature pour the egg through a strainer into the oil.
The egg will cook quickly. Use the spider to carefully scoop the egg out of the oil. Serve!

Nutritional Facts:
Serving Size: 1 Calories: 414 Fat: 42 Saturated Fat: 13 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 1 Sugar: 1 Sodium: 213 Fiber: 0 Protein: 19 Cholesterol: 568

Omurice

By far the most difficult omelette to make ever. Practice this one and you're sure to master the art of omurice.

Ingredients:

3 Eggs
1 Tbsp Butter
Leftover rice of fried rice

THINGS YOU’LL NEED:

Chopsticks: https://amzn.to/39VErZm
Rubber Spatula: https://amzn.to/2Vj7xfR
Non Stick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Scramble eggs in a large bowl.
Heat skillet to medium high heat and add butter.
When melted pour egg into the skillet. Use the chopsticks quickly to scramble the mixture.
Use one edge of the skillet to incase the scrambled into a creamy omelette exterior. Carefully an quickly flipping the omelette together.
Place the omelette on top of rice. Enjoy!

Nutritional Facts:
Serving Size: 1 Calories: 536 Fat: 26 Saturated Fat: 7 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 43 Sugar: 2 Sodium: 1,138 Fiber: 2 Protein: 30 Cholesterol: 685

Cloud Eggs

Light fluffy whites with a runny yolk. This dish transforms the egg to an entirely different experience.

Ingredients:

1 Egg
1 Egg White
1/4 tsp Cream of Tartar
White Bread

THINGS YOU’LL NEED:

Hand Mixer: https://amzn.to/3c0SfDe
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Preheat the oven to 350°F.
Separate the whites from the yolk. Careful not to pop the yolk.
Blitz the egg white with the hand mixer in a bowl until whipped and frothy.
On a lined baking sheet scoop the whites onto the sheet. Use the back of a spoon to make place the yolk at a later step.
Bake for 10 minutes. Place the yolk and bake for an additional 3-4 minutes.
Place cloud egg on a slice of white bread. Dive in!

Nutritional Facts:
Serving Size: 1 Calories: 172 Fat: 6 Saturated Fat: 2 Unsaturated Fat: 2 Trans Fat: 0 Carbohydrates: 20 Sugar: 3 Sodium: 206 Fiber: 1 Protein: 10 Cholesterol: 186

Egg Toast

This sandwich is great on it's own but with the deep fried crusts on the side the entire dish is leveled up.

Ingredients:

2-3 Eggs
2 slices of white bread

THINGS YOU’LL NEED:

Nonstick Skillet: https://amzn.to/2UW3M15
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Heat a skillet to medium high heat. Add butter. Pour a portion of the eggs into the pan and cook. Add more butter, pour more egg and cook, flip. Repeat until you use all of the egg.
Cut the crust off of the bread
Square off the omelette and place in between two slices of bread.
Cut in half and enjoy!

Nutritional Facts:
Serving Size: 1 Calories: 309 Fat: 16 Saturated Fat: 7 Unsaturated Fat: 2 Trans Fat: 0 Carbohydrates: 25 Sugar: 332 Sodium: 332 Fiber: 1 Protein: 18 Cholesterol: 382

DIY Giant Hot Pocket

Thu, 16 Apr 2020 16:41:00 GMT

Two people, one competition, to make the best BIG Hot Pocket. Who wins?! You decide.

4,276 Calories Per Pocket

DIY Giant Hot Pockets

You don't have to eat more than one Hot Pocket anymore to get full. Eat one giant one!

Ingredients:

Dough

Dry Activated Yeast
Warm Water
Sugar
Salt
Flour
Olive Oil

Filling

1 Pepperoni Stick
1 Block of Low Moisture/Part Skim Mozzarella Cheese
Pizza Sauce
Tomato Paste

Toppings

Spray Oil or Butter
Oregano
Parmesan

THINGS YOU’LL NEED:

Stand Mixer with whisk and bread hook:
Micro Crisp (use pkg instructions):
Baking Sheet
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Begin with making the dough. Preheat the oven to 450°F. Whisk together sugar, active dry yeast, and warm water in stand mixer bowl. Sit for 10 minutes. When foamy place the bowl onto the stand mixer add oil, sugar, salt, and flour (1 scoop at a time). Change to the bread hook after adding 1 scoop of flour. Knead for 10 minutes or until the dough begins to pull off the bottom of the bowl. Take the dough out of the bowl and mold into a ball. Coat in oil in a large bowl. Cover with plastic wrap or a damp towel. Place by the oven for one hour until the dough rises.
Cube the block of cheese and set aside. Slice down the pepperoni stick at a bias and set aside.
Mix together pizza sauce with tomato paste.
Put some flour on a clean surface. Roll out your dough. Pressing out around the center, shaping into a rectangle to make the size you'd like. We made sure the size would fit in our microwave.
In the center of the dough add the sauce then the cheese and pepperonis.
Wrap up the hot pocket by tucking the dough under and pinching the ends.
Bake on a greased baking sheet for 45 minutes or until golden brown and cooked through.
Let set out to cool. Cover and freeze over night.
When hungry for a hot pocket heat in the microwave for roughly 15 minutes or until nice and hot!

Nutritional Facts:
Serving Size: 1 Calories: 4,276 Fat: 224 Saturated Fat: 98 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 348 Sugar: 32 Sodium: 7,200 Fiber: 16 Protein: 220 Cholesterol: 570

DIY EASY Hot Pockets for EVERY MEAL of the DAY

Sat, 11 Apr 2020 15:00:17 GMT

Good news for all of us! We can make Hot Pockets out of ingredients that you may already have in your refrigerator or pantry.

New Paragraph

DIY EASY Hot Pockets for EVERY MEAL of the DAY

We highly recommend you make every single one of these Hot Pockets for each meal of your day.

Breakfast Hot Pocket

Breakfast... the most important meal of the day. We went bacon egg and cheese. Substitute with your favorite breakfast ingredients.

Ingredients:

Crescent Dough
Egg Beater
Bacon Bits
American Cheese Slices

THINGS YOU’LL NEED:

Toaster Oven: https://amzn.to/2RrBolc
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Preheat the oven or Toaster Oven to 450°F
Put one cup of egg beater in a bowl with bacon bits and American cheese slices
Microwave for about 1 1/2 minus, stirring every 30 seconds. Until cooked through. Scramble with a fork.
On a clean surface place the dough.
Add fillings to the center.
Wrap up the hot pocket. Make sure there are no holes.
Cut a slice of American cheese into shreds and put on top.
Bake for 10 minutes or until golden brown.
Go ahead and eat or freeze until ready to eat.
Microwave when hungry.

Nutritional Facts:
Serving Size: 1 Calories: 465 Fat: 32 Saturated Fat: 12 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 27 Sugar: 7 Sodium: 1,268 Fiber: 0 Protein: 18 Cholesterol: 214

Lunchables Pocket

Basically we're making a ham and cheese sandwich from the cracker stacker. Trust us when we say the Lunchable never tasted so good.

Ingredients:

White Bread
Ham and Cheese Lunchables
Mayonaise

THINGS YOU’LL NEED:

Toaster Oven: https://amzn.to/2RrBolc
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Preheat oven or Toaster Oven to 450°F
Lay out and roll out the dough.
Add the ham and cheese to the center of a bread slice.
Place another bread slice on top and cut off the crust.
Use a fork to pinch the sides of the toast together.
Heat a saute pan to medium high heat.
Spread mayo on each side of the pocket and grill on each side.
Place on a lined baking sheet and crush crackers on top.
Bake for 10 minutes or until golden brown.
Go ahead and eat or freeze until ready to eat.
Microwave when hungry.

Nutritional Facts:
Serving Size: 1 Calories: 401 Fat: 18 Saturated Fat: 6 Unsaturated Fat: 1 Trans Fat: 1 Carbohydrates: 41 Sugar: 4 Sodium: 899 Fiber: 1 Protein: 17 Cholesterol: 47

Steak and Cheese Pocket

Dinner time. Time for Hot Pockets. Our imitation Phillly Cheese steak. We decided to pretzel-ize our pocket which gave it a delicious crust.

Ingredients:

Pizza Dough
Steak Umms
Mozzarella Cheese Slices
Peppers and Onions
Water, baking soda, kosher salt (optional)

THINGS YOU’LL NEED:

Toaster Oven: https://amzn.to/2RrBolc
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Preheat oven or Toaster Oven to 450°F
Heat a saute pan to medium high heat. Add a tablespoon of oil and lay in the steak umms. Flip and add the peppers an onions. Season and add a worcestershire sauce to taste.
Lay out and roll out the dough.
Add the steak, peppers, and cheese to the center of the dough.
Wrap up the hot pocket. Make sure there are no holes.
Boil water with baking soda. Brush on to the pocket and add kosher salt.
Bake for 10 minutes or until golden brown.
Go ahead and eat or freeze until ready to eat.
Microwave when hungry.

Nutritional Facts:
Serving Size: 1 Calories: 410 Fat: 24 Saturated Fat: 10 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 27 Sugar: 1 Sodium: 200 Fiber: 1 Protein: 20 Cholesterol: 70

Fried Ice Cream Pocket

What better way to end the night then to make an ice cream filled hot pocket!

Ingredients:

Crescent Dough
Ice Cream
Confectioners Sugar
Milk
Sprinkles

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Preheat Deep Fryer to 350°F.
Lay out and roll out the dough.
Add Ice cream to the center.
Wrap up the hot pocket. Make sure there are no pockets or holes.
Freeze for at least 1 hour.
Deep fry for 1-2 minutes. Until Golden Brown.
Refreeze.
When ready to eat whip up a bowl of icing with 1 cup of confectioners sugar and a tablespoon of milk.
Pour the icing on top and add the sprinkles.
Enjoy!

Nutritional Facts:
Serving Size: 1 Calories: 547 Fat: 38 Saturated Fat: 14 Unsaturated Fat: 4 Trans Fat: 0 Carbohydrates: 58 Sugar: 36 Sodium: 480 Fiber: 0 Protein: 4 Cholesterol: 15

Top 15 Frozen Pizzas Ranked 🍕

Sat, 04 Apr 2020 14:59:59 GMT

If you could only eat frozen pizza which would you choose?

Top 15 Frozen Pizzas Ranked ��

Staying home is easy when you're doing a frozen pizza taste test! Which one is the best? Well, we can all make our own opinion on that.

From DiGiorno, to Red Baron, to Freschetta... we baked every frozen pizza at our grocery store to rank our favorites.

Our Frozen �� tier list is hurrr ⬇️ Check the vid to see how we got there!!

See below each of the pizzas we taste tested and their price tags as of date of posting. Sharing with you everything from the the box, to the frozen pie, to the cut and slice. From analyzing we found our favorite pizzas as listed above. Hope this can help you as you navigate through the freezer section at the grocery store.

Home Run Inn

$8.99

Torino's Pizza

$1.54

Tombstone

$5.35

Red Baron

$5.09

California Pizza Kitchen

$7.49

Screamin' Sicilian

$9.29

DiGiorno

$6.81

Newman's Own

$6.99

Live G Free

$4.99

Publix

$3.99

Freschetta

$6.81

Mama Cozzi's

$2.19

Oprah

$7.99

Amy's

$6.99

DIY Giant General Tso

Sat, 28 Mar 2020 17:11:36 GMT

Feast your eyes and then your tummies on the Biggest Chinese Take Out Dish YOU can make!

4,303 Calories for the entire take out

DIY Giant General Tso Chicken

All of our friends and family know when we order Chinese Take Out we're grabbing up an order of General Tso. Always going back, and back again, for extra servings of our favorite dish. Today's recipe solves that age old problem of being hungry after eating Chinese food with our HUGE take out dish of our top pick menu item. General Tso.

This recipe is very big. Where we do recommend you give this a try.... possibly consider this as a super delicious meal prep idea in addition to an in credible food art project.

if you're looking to make the dish regular size cut the recipe down a third and cube the chicken smaller then follow the instructions the same.

Ingredients:

6 Chicken Breasts
Oil for Deep Frying
White Rice
Broccoli

Marinade

6 Egg Whites beaten
9 tbsp soy sauce
3/4 tsp baking soda
9 tbsp cornstarch
9 tbsp rice vinegar

Dredge

3 Cups Flour
3 Cups Cornstarch
3 tsp Baking Powder
3 tsp Salt
9 Tbsp Marinade

Sauce

9 tablespoons rice vinegar
9 tablespoons soy sauce
6 teaspoons hoisin sauce
3/4 cup water
9 tablespoons sugar
3 tablespoon cornstarch

THINGS YOU’LL NEED:

Fine Strainer: https://amzn.to/3afNSnr
Batter Pro: http://amzn.to/2Hjisyp
Deep Fryer: http://amzn.to/2nHDBe6
Wok: https://amzn.to/2UcpCwO
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Trim the fat and cut the chicken breast in half. Set aside.
In a large mixing bowl whip egg whites until frothy. Whisk in the rest of the marinade ingredients until combined. Reserve 9 Tbsp for the Dredge. Place the chicken into same bowl and allow to marinade for at-least 1 hour.
Sift together the dredge ingredients with a fine strainer. Mix well to combine with a fork.
Use tongs to place the marinaded chicken into the dredge. Give it a double batter by placing back into the marinade and then back into the dredge. Place on parchment paper to rest before deep frying.
Preheat the Deep Fryer to 350°F.
While the fryer preheats whip together the sauce by whisking the sauce ingredients in a large bowl. Set aside.
Deep fry the breaded chicken for about 7-10 minutes. Careful not to over crowd the fryer and temp the chicken, to make sure cooked through at an internal temperature of 165°F. When cooked set on a wire rack or paper towel.
Bring a large wok, or sauce pan, to the stove top and to medium high heat. Place the chicken and then pour the sauce over top. Stirring occasionally. Keep on the heat until you see the sauce thicken throughout and the chicken is fully coated.
Plate with rice and steamed broccoli. Enjoy!

Nutritional Facts:
Serving Size: 1 Calories: 4,303 Fat: 278 Saturated Fat: 41 Unsaturated Fat: 131 Trans Fat: 0 Carbohydrates: 336 Sugar: 6 Sodium: 5,693 Fiber: 21 Protein: 139 Cholesterol: 0

DIY EASY General Tso Chicken

In certain times you may find chicken breast not available at the store, or at home, but you do find chicken nuggets, canned chicken, and/or chicken noodle soup at your finger tips. If that is the case... this recipe gives you the opportunity to elevate those foods by making them into General Tso chicken.

Ingredients:

Oil for Deep Frying
General Tso Sauce
Chicken Nuggets or Canned Chicken
1 Cup Flour
1 Cup Corn Starch
1/2 tsp Baking Powder
1/2 tsp Baking Soda
White Rice
Broccoli

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

INSTRUCTIONS:

Preheat Deep Fryer to 350°F.
Cook the chicken via packaging directions.
Coat in General Tso Sauce in a medium bowl.
Make dry batter by combining flour, cornstarch, baking soda, and baking powder in a large bowl.
Place chicken in dry batter and coat
Deep Fry for 3-5 minutes
Serve overtop rice with broccoli

How to Make DALGONA "WHIPPED" Coffee ☕

Fri, 27 Mar 2020 21:53:33 GMT

The new viral recipe craze is whipped coffee so we had to try it out ourselves... and it's really good!

248 Calories

How to Make DALGONA "WHIPPED" Coffee ☕

Found this recipe on Tik Tok, then on Youtube, and now on the local news....

We honestly think Instant coffee is the perfect food item to begin incorporating into our diet... especially whipped in a cool beverage.

Kudos to whoever invented this tasty treat. Hope you get a chance to try it yourself!

Whip this up to top off iced milk andy most dessert dishes too!

Ingredients:

1 part Instant Coffee
1 part Sugar
1 part Milk

We used 3 tbsp of each in our video.

THINGS YOU’LL NEED:

Whisk
Large Bowl
Stand Mixer: https://amzn.to/2L3imw0
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:
1. Combine instant coffee, sugar, and milk in a large bowl.

2. Whisk until whipped. ~20 minutes (or stand mixer for 5-10 minutes)

3. Put ice in a cup, then 1/2-1 cup of milk, top off with whipped coffee.

4. Enjoy your drink and the mustache too!

Nutritional Facts:
Serving Size: 1 Calories: 248 Fat: 8 Saturated Fat: 5 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 37 Sugar: 36 Sodium: 121 Fiber: 0 Protein: 8 Cholesterol: 35

DIY Dippin' Dots

Wed, 11 Mar 2020 20:10:11 GMT

We oversized our favorite dippin' dots flavor and it may be the greatest thing we've ever done!

1,150 Calories

DIY DIP N' DOTS

Get your sweet teeth ready for our mash up with the Culinary Science Department at the Culinary Institute of America. We work one on one with the degree program students to focus on the sphere and dive into making dip n dots, a creative spin on the root beer float, and of course giant dip n dots. We even got our hands on ice cream that lights on fire.

All that and the liquid nitrogen is sure to bring the hype in what is our last video of this series at Culinary School. Let us know what you want us to cook up with the CIA for our next trip to the Institute.

Ingredients:

Creme Anglaise

1 Heavy Cream
3 Cups Milk
1/2 Cup Tremelene
6 Egg Yolks
1 Cup Sugar
1/2 -1 Cup Banana Puree (to taste)
1/2 -1 Cup Strawberry Puree (to taste)

Sorbet

3 Cups Water
1 Cup Sugar
1 Cup Cocoa Powder
2 Cups Melting Chocolates

THINGS YOU’LL NEED:

Refractometer: https://amzn.to/2vXCUnN
Thermometer: https://amzn.to/2TBSEpx
Emersion Blender: https://amzn.to/2W2AbEm
Sphere Silicone Mold: https://amzn.to/3ay7wL0
Pipettes: https://amzn.to/3aK8MuU
Liquid Nitrogen
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Begin making a creme anglaise (cream on glaze). Do this by combining heavy cream and milk to a sauce pan. To that add tremelene, an invert sugar using a rubber spatula. In a separate bowl whisk in egg yolks and sugar together. Add one ladle of milk/cream mixture to the egg mixture to bring to temp and then combine it all in the sauce pan. Bring to a nape', 82F.
Separate into 2 bowls and flavor them with strawberry puree and banana puree and blitz together.
Make the chocolate sorbet by combining water and sugar and heat, whisking together until the sugar dissolves. Then add the cocoa powder for around 2 minutes. Then pour the liquid mixture into a bowl atop the melting chocolates. Whisk until combined, cool, and set in the freezer.
For normal size Dippin' Dots use pipettes to drop chilled ice cream into liquid nitrogen. For the giant freeze the flavors into the sphere silicone mold. Then Press the two sides together creating the sphere. Drop the ice cream balls into the liquid nitrogen.

Make sure to use safety precaution when preparing foods with liquid nitrogen.

Nutritional Facts:
Serving Size: 1 Calories: 1,150 Fat: 53 Saturated Fat: 32 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 147 Sugar: 115 Sodium: 625 Fiber: 5 Protein: 28 Cholesterol: 138

We Go to Culinary School

Thu, 05 Mar 2020 17:30:33 GMT

Warning: You will see A LOT of food in these videos

JP & Julia Compete in Culinary School

Join us as we head to the Culinary Institute of America, take on real classes, and explore our culinary abilities with the incredible assistance of the Professors, Chefs, and Staff of the institution. Day one we tour the institution with Culinary Science Degree Student Kelsey Shade and then take our first cooking class learning Fundamentals with Chef K.

JP FAILS at Culinary School��‍��

JP takes on the MOST DIFFICULT class, according to current Culinary students, and Julia explores and helps Seniors create a deer all out of CHOCOLATE.

Ghost Hunting ��and Artifacts at the CIA

Little did we know... the Culinary Institute of America is HAUNTED!!

DIY Mozzarella and Burrata

Sun, 23 Feb 2020 14:59:40 GMT

If you have never known how cheese was made but wanted to this is for you.

1,100 Calories for 1 Large Burrata -

4 pound one is about 5 times that size

DIY Mozzarella and Burrata (I made a 4 POUND BURRATA on my BIRTHDAY)

We learned from our friend at Fresh Mozzarella USA that burrata means butter in Italian, which gives us so much more insight into why we're all so obsessed with the dish.

Below are instructions to making your own mozzarella. If you are interested in creating burrata at home you will need at least 2 batches of the curd. One to be used for the creamy cheesy filling and the second for the outside.

Ingredients:

1 Batch

1 Gallon of Milk
1 1/4 cup water (1/4 used separate)
1 1/2 tsp Citric Acid
2 Junket Rennet Tablets
1 1/2 tsp Salt

1 Cup Heavy Cream

THINGS YOU’LL NEED:

Thermometer
2 Large Stock Pot
Rubber Gloves
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

MOZZARELLA

Dissolve Citric Acid into 1 Cup of Water. Dissolve Junket Rennet Tablet in 1/4 Cup water. Dissolve.
Combine milk with Citric Acid solution in a pot and bring to 90°F.
Once you reach temperature, remove from heat and add rennet solution. Stir for half a minute. Cover and sit for 5 minutes.
Cut curds floating on top in a grid and put on medium high heat, stirring until reaches 105°F.
Strain curds from their weigh and put aside in a separate bowl.
Add salt.
Bring to 135°F by kneading the cheese dough together. You can use the microwave method, microwaving for 30 second intervals, stirring/kneading in between until you reach temperature OR use hot water and strain as the heat is retained, and refilling to keep the temperature. This is the best way if you want the cheese to get super creamy and elastic.
Knead the cheese dough until the curds come together and shape into mozzarella balls and place into a bowl of salted water.
Serve or refrigerate until ready to serve.

BURRATA

If you are making the burrata - form one of the batches into the mozzarella ball, and set the other batch aside to cook at a later step.

1. Cut, shred, or dice the mozzarella and let it soak in a bowl with half and half and salt, maximum 24 hours.

2. Reheat the second batch of curds and knead into mozzarella.

3. Press out dough into a circle creating a space in the center to scoop in the filling.

4. Close up and place into a bowl of salted water. Serve or refrigerate until ready to serve.

Mozzarella is great for pizza or Caprese salads. All you need are some tomatoes and basil.

Burrata is delicious on it's own with a drizzle of olive oil, balsamic, salt and pepper. Stick an arugula salad and some prosciutto on there too and you'll have phenomenal dish.

Nutritional Facts:
Serving Size: 1 Calories: 1,100 Fat: 100 Saturated Fat: 64 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 6 Sugar: 3 Sodium: 2 Fiber: 0 Protein: 44 Cholesterol: 0

Giant WHITE CASTLE Sliders

Sun, 09 Feb 2020 15:39:56 GMT

Ever wanted the White Castle flavor but done with the sliders? If so, we found the best way YOU can make it at home.

2.435 Calories

DIY Giant White Castle Sliders

This recipe brings full White Castle flavor but in a not so tiny package. In our video we show you how to make these yourself, and the cute packaging too, creating packaging optional.

Make this if you're feeding a family of 10, or just really, really, hungry.

Ingredients:

3 lbs Ground Beef (1 pound per patty)
1/2 Cup Dehydrated Minced Onion, Rehydrated
4 Slices American Cheese
Pickles
Ketchup

THINGS YOU’LL NEED:

Parchment: https://amzn.to/2qofftD
Extra Large Cookie Sheet: https://amzn.to/32kBeim
Electric Griddle: http://amzn.to/2iXsbPz
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:
1. On a large piece of parchment paper, take a pound of ground beef and mold into a square patty. Use the back end of a chopstick to create 5 holes in the meat. Repeat until you have the number of burgers created you'd like to cook. We did four. Freeze.

2. Rehydrate dehydrated minced onions by adding water. Cover and let sit.

3. Make a big batch of bread dough or buy dough frozen at the store. Roll into four, same size, bread rolls. Place in a large oiled baking dish and cover. Set to rise by the heat for at least 1 hour. Preheat the oven to 350F and bake until golden bread or cooked through. Let cool.

4. Preheat griddle to medium high heat. Layer on your onions. Then frozen patties. Let cook for about 10 minutes. Place bun on top and continue to cook through allowing the bun to steam through.

Build:

Flip from the griddle the bottom bun, and beef patty.
Top with Cheese, pickles, and top bun.

Get creative here adding onion, tomatoes, ketchup... or keep it OG

Nutritional Facts:
Serving Size: 1 Calories: 2,435 Fat: 119 Saturated Fat: 49 Unsaturated Fat: 2 Trans Fat: 2 Carbohydrates: 214 Sugar: 31 Sodium: 3,377 Fiber: 13 Protein: 119 Cholesterol: 352

Eating ONLY Cheeseburgers for 24 HOURS 🍔⏰

Mon, 27 Jan 2020 20:51:12 GMT

If you could only drive thru for a cheeseburger which chain would you choose?

Eating ONLY Cheeseburgers for 24 HOURS ��⏰

This by far was JPs favorite 24 challenge we've done yet.

From BK, to Wendys, to Sonic Drive In... we took on every drive thru fast food chain to rank our favorites.

Our drive thru �� tier list is hurrr ⬇️ Check the vid to see how we got there!!

Human VS Robot PANCAKE ART

Mon, 20 Jan 2020 17:43:05 GMT

The pancake art battle starts now - HUMAN versus BOT. Who wins? You decide.

240 Calories

Human VS Robot PANCAKE ART // Taking Your Requests

We asked for requests via our Community Page on Youtube and social media what you wanted to see us print out of our Pancake Bot. Found the images on the web and installed them into our pancake bot software.

Ingredients:

3 Cups Flour
6 Tbsp Sugar
6 tsp Baking Powder
3/4 tsp Salt
3 Cup & 3 Tbsp Milk
3 tsp Vanilla Extract
3 Eggs
6 tbsp Vegetable Oil

THINGS YOU’LL NEED:

Pancake Bot: https://amzn.to/35Imgo0
Griddle: https://amzn.to/2QNyEyQ
Funnel: https://amzn.to/2tdwL5u
Squeeze Bottles: https://amzn.to/2TnEpVx
Mesh Strainer: https://amzn.to/2Tv9bMo
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Put together pancake bot by factory instructions
Make a smooth batter by using mesh strainer do sift flour and then the batter after ingredients are combined.
Start with sifting together flour, sugar, baking powder, and salt. In a separate bowl combine milk, vanilla extract, eggs, and vegetable oil. Pour wet into dry, whisking until well incorporated. Pour through a mesh strainer creating a smooth batter.
Use the funnel to pour the batter into the dispenser in the pancake batter and in the squeeze bottles.
Place the griddle next to the pancake bot and preheat to medium high.
Set your design in the bot, bring up a picture of the design for the human, and start the competition.
After the design is complete, wait for bubbles to form on the top of the batter, and flip. Wait about 30 seconds to fully cook.
Which design looks better? The humans or the bots?

These pancakes not only will look amazing, they also taste great. Grab up a plate and some syrup and chow down!

Nutritional Facts:
Serving Size: 2 Pancakes Calories: 240 Fat: 3 Saturated Fat: 1 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 48 Sugar: 11 Sodium: 38 Fiber: 6 Protein: 7 Cholesterol: 0

Eating only Chicken Nuggets for 24 HOURS ⏰

Mon, 13 Jan 2020 16:23:45 GMT

Chicken nuggets sit in our memories as a top pick food from our child hoods. But do McNuggets reign as the best nugget out there? Or is there another that needs to be on our list of nugget stops? Today we find out.

24-45 Calories per nugget

Eating ONLY Chicken Nuggets for 24 HOURS ⏰// TOP 10 Ranked

After only eating pizza for 24 hours we decided to go all in on nuggets.

To learn a bit more about the nuggets we compare not only the nuggets but the sauces too.

We taste test 10 chains including Mcdonalds, Wendys, Chik-fil-A, Pollo Tropical, Shake Shack.

Baking Cookies without A Recipe

Sun, 05 Jan 2020 16:02:09 GMT

Recipes are so unnecessary, especially when baking technical foods... like cookies.

293 Calories

Baking Cookies without A Recipe VERUS Baking Cookies without A Recipe

We went head to head, JP and his family versus Julia and her family, to see who can make the best cookies WITHOUT a recipe.

This was by far a difficult challenge but one of the recipes had surprisingly delicious results. Those recipe details are below. Watch our video to figure who's recipe we've provided!

Ingredients:

1 Stick Butter, Room Temperature
1 1/2 Cup Sugar, (reserve 1/2 a cup for later step)
2 tsp Vanilla
2 1/4 Cup Flour
1/2 tsp Salt
1 Egg
1 tsp Baking Powder
1 1/2 tsp Baking Soda

THINGS YOU’LL NEED:

Silicone Matt: https://amzn.to/37NwW6n
Cookie Sheet: https://amzn.to/39JOtOj
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

tsp baking powder, baking soda, Cream together sugar and butter.
Add Flour, baking powder, baking soda, vanilla, salt, brown sugar.
Roll into balls and coat in sugar. Place spaced apart on a cookie sheet lined with a silicone mat.
Bake at 375F for about 10 minutes, or until lightly golden on the edges of the cookies.

Nutritional Facts:
Serving Size: 1 Calories: 293 Fat: 15 Saturated Fat: 6 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 36 Sugar: 14 Sodium: 185 Fiber: 1 Protein: 4 Cholesterol: 34

World's Largest Personal Pan Pizza 🍕

Sun, 29 Dec 2019 16:37:01 GMT

Four slices of pizza from a pan from Pizza Hut never gets you by... until now!

8,480 Calories per personal pan

World's Largest Personal Pan Pizza �� // Pizza Hut Versus

In order to build the oversized version of everyones favorite petit treat we competed to see who could make a more successful version.

JP took the route of baking each slice separate and then combined them together into his incredible pan pizza box.

Julia took the route of using the largest deep round cake pan she could possibly find... Here's Julia's recipe below:

Ingredients:

1 lb Shredded mozzarella
Large Deli Style Pepperonis
1 Cup Pizza Sauce
3 Large Pizza Doughs, Kneaded together
1 Cup Vegetable Oil

For your own Pizza Sauce and Dough from scratch AND many more pizza recipes click HERE

THINGS YOU'LL NEED:

Round Cake Pan: https://amzn.to/3684VGa
Square Cake Pan: https://amzn.to/2YW5cZQ
Big Sheet Tray: https://amzn.to/2N3dCML
Kitchen Aid Mixer: http://amzn.to/1FKv4f0
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Preheat the oven to 425°F.
Coat the cake pan with half of the oil. Place the dough into the pan, flip to coat the oil on both sides, and cover. Place the dough in a warm area to rise for at-least one hour.
Press the dough into the pan. Spoon pizza sauce on top using the back of a spoon to spread evenly, leaving an inch and a half around the edges for the crust. Bake for 30-40 minutes or until almost cooked through.
Take out of the oven, and brush the crust with the extra oil. Top with cheese and pepperonis (other toppings as you see fit).
Place back in the oven to melt the cheese until cooked through, coming to an internal temperature of 190°F (about 15 minutes)
Broil for 2-5 minutes to get the golden brown color on top.
Take out of the oven, cut into 4 slices and serve!

Giant Pizza Hut Breadsticks: https://www.hellthyjunkfood.com/pizza-hut-breadsticks

Pizza Dough recipe here: https://www.hellthyjunkfood.com/pizza-hut-breadsticks

Nutritional Facts:
Serving Size: 1 Calories: 8,480 Fat: 51 Saturated Fat: 105 Unsaturated Fat: 80 Trans Fat: 0 Carbohydrates: 916 Sugar: 19 Sodium: 4,960 Fiber: 26 Protein: 342 Cholesterol: 350

Eating only Pizza for 24 HOURS 🍕⏰

Tue, 17 Dec 2019 16:02:51 GMT

Everyone's favorite junk food is pizza, but which chain has the best? We're set to find out!

230-553 Calories

Eating ONLY Pizza for 24 HOURS ��⏰// TOP 10 Ranked

After putting a poll on our community page on Youtube to see which challenge you wanted to see us do next, the winning vote BY A LANDSLIDE was the eating only pizza challenge. So we make it into a tasting - taste testing 10 different pizza companies in 24 hours and are able to pinpoint our favorite.

We taste test 10 different chain pizzerias including Dominos, Papa Johns, Pizza Hut, Hungry Howies, and many more. Check out our video and find out our favorite.

See below all of the pizzas we tried. Ranging from over 500 to as low as 230 calories per slice.

Nutritional Facts:
Serving Size: 1 // Calories: Sbarro: 553, California Pizza Kitchen: 340, Chuck E. Cheese's: 289, 7-Eleven: 300, Cicis: 180, Little Caesars: 280, Papa Johns: 338, Dominos: 309, McDonalds: 249, Hungry Howies: 230
Google nutrition facts for more information.

Eating only Samples for 24 hours

Sun, 15 Dec 2019 20:56:07 GMT

We compete against each other, with the help of our family, to see who can ONLY Eat Samples for 24 hrs better.

50-100 Calories

Eating ONLY Samples for 24 hours

These eating challenges are getting tough, and this one was no different! Rules are simple, you can only eat samples.

We both find our way through the day, eating WAY MORE than you could ever assume.

We taste test ALL types of food making stops at Publix, Sams Club, Lucky's Market, Trader Joes, and some fun twists that you wont see coming!

Watch the competition now to see who you think did it better.

Eating ONLY MAC N CHEESE for 24 HOURS 🧀⏰// TOP 10 Ranked

Tue, 03 Dec 2019 21:24:49 GMT

Everyone has a favorite fast food restaurant, but which has the best mac n cheese? We're set to find out!

170-600 Calories

Eating ONLY MAC N CHEESE for 24 HOURS ��⏰// TOP 10 Ranked

On our road trip from North to South Carolina we challenged ourselves to ONLY eat mac and cheese for an ENTIRE day. We decided to make it interesting by taste testing EVERY chain we drove past on the way. Join us on our journey trying out over 10 locations, as we discover our TOP pick.

We taste test 10 different recipes of mac n cheese including Bojangles, Chick-fil-a, Popeyes, Boston Market, KFC, and many more. Check out our video to see our favorite.

Below are the pics so you can hyper analyze to help you pick your favorite. Put them in order of the lowest to the highest calories. Ranging from 170-600 for 1 serving size.

Nutritional Facts:
Serving Size: 1 // Calories: KFC: 170, Bojangles: 290, Boston Market: 310, KRAFT: 226 Cracker Barrel: 370, Chick-fil-a: 440, Popeyes: 600
Google nutrition facts for more information.

30 POUND Wendy's Baconator & Frosty

Tue, 05 Nov 2019 15:51:51 GMT

The Baconator is a go to at Wendy's. It's meat, cheese, more meat and most importantly no vegetables. It's a burger meant for an adult child. So let's make it bigger than ever!!

23,140 Calories

We made the World's Largest Baconator & Frosty

Today we linked up with Yolanda, from How To Cake it , to see if we can make the largest Wendy's meal ever created... and we're ready for the challenge.

Make this if you're feeding a family of 25, or just really, really, hungry.

Ingredients:

2 Tbsp Active Dry Yeast
2/3 Cup Warm Water
7 Cup AP Flour
7 Tbsp Milk
2 Tbsp White Sugar
2 tsp Salt
10 Eggs
2 egg yolks
2 Cups butter
2 Egg Yolks
2 tsp Cold Water
10 lbs Ground Beef
50 Slices American Cheese
4 Packs Thick Cut Bacon
Ketchup
Mayo

THINGS YOU’LL NEED:

Kitchen Aid: https://amzn.to/2L3imw0
Parchment: https://amzn.to/2qofftD
Extra Large Cookie Sheet: https://amzn.to/32kBeim
Bacon Machine: https://amzn.to/36Bks1S
Large Round Cake Pan: https://amzn.to/2NirrF0
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:
Bread:

Dissolve yeast in water, 10 minutes
Stir flour, sugar, and salt
Make a well in the center
Add Eggs and Activated Yeast to the center, pull together
Place in stand mixer and run on low speed for 6 minutes
Turn on floured surface an knead together until smooth, 10 minutes
Flatten and spread with 1/3 Butter
Knead well, and Repeat 2 times
Oil Bowl, place coat dough, cover and rise fo 1 hour
Deflate, cover with plastic wrap
Refrigerate overnight (minimum 6 hours)
Turn on floured surface, place in baking sheet and rise 1 hour
Preheat oven to 400F
Beat Egg yolk and water together to make a glaze
brush bun
Baking for roughly 45 minutes, or until deep golden brown
Cool on wire rack

Cheese:

On 30 second intervals melt cheese in a large bowl. You will need about 24 slices per giant slice.
Place melted cheese on parchment paper. Place another piece of parchment paper on top.
Use a rolling pin to roll the cheese into one oversized slice, sized to fit the giant bun.
Set in the refrigerator until ready to build the burger.

Bacon:

Cook bacon, to have consistent curvature, like Wendys. You can do this using the microwavable tool listed below.
Microwave for 3 minutes. place on paper towel and repeat until you have all of the bacon cooked.
Set aside for a later step.

Square Burgers

Using an extra large cookie sheet, shape 10 pounds of ground beef into a square.
Bake at 350F for 20 minutes. Broil for the last 3 minutes. Be careful as the burgers will juices that will need to be strained throughout the baking process.
Repeat for 1 more square patty.

Build:

Slice the Giant Bun using a serrated bread knife. Place in the oven to toast up (and cook through if still slightly raw in the center)
On a large cutting board, or counter top, place the bottom bun.
From there go on with a giant square patty, a giant cheese slice, half the bacon, the next square patty, another slice of cheese, the rest of the bacon, and ketchup.
Use a knife to spread mayonnaise on the top bun and place.

Nutritional Facts:
Serving Size: 1 Calories: 23,140 Fat: 1,617 Saturated Fat: 489 Unsaturated Fat: 489 Trans Fat: 16 Carbohydrates: 1,523 Sugar: 70 Sodium: 34,279 Fiber: 1 Protein: 1,587 Cholesterol: 4,575

Watch us with Yo from How To Cake It's video creating the Giant Frosty Cake!!

MEAT DRESS BARBIE MELON HOT POT // VERSUS

Mon, 04 Nov 2019 18:43:13 GMT

We went all in with recreating the famous Barbie Meat Dress and Melon pot!!

538 Calories

We made our own Meat Dress BARBIE and Melon HOT POT

Competition is on on who can make the most exceptional Hot Pot... JP versus Julia. Who will win? Video live this Saturday morning.

Ingredients:
Fruit (for the wow factor)

Winter Melon
Watermelon
Pumpkin

Soup Base

Chicken Broth
Enoki Mushrooms
Shitake Mushrooms
Green Onion
Dried Dates
Salt

Soup Ingredients

Thinly Sliced Beef Ribeye
Noodles (ramen, rice noodles)
Dumplings
Wontons
Chinese Spinach
Cabbage
1 Large Carrot, Pealed and Sliced
Salt to taste
Crushed Ice

THINGS YOU’LL NEED:

Plastic Wrap
Pumpkin Carving Set: https://amzn.to/2JArsBV
Large Ladle: https://amzn.to/2Wutc5b
Hot Pot Chopsticks: https://amzn.to/2N3n54z
Extra Long Chops Sticks: https://amzn.to/2qaYIJ8
Bowl and Soup Set: https://amzn.to/2BWMFls
Large Soup Stockpot: https://amzn.to/2JAr6LB
Table Top Gas Burner and Fuel: https://amzn.to/2JD58b3
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Start with plating and refrigerating/freezing hot pot soup ingredients so when the pot is on and the soup is ready all the other ingredients just need to be set out on the table. Plate everything separately, make sure to keep beef in the freezer prior serving/creating Barbie meat dress. These ingredients include protein, noodles, dumplings, wontons, and vegetables.
Carve fruit using pumpkin carving kit or applicable kitchen knives. Make sure to carve out all of the seeds and pith. Cut out decorative rim. Cut bottom of the fruit to make a flat surface. (Note: you don't need fruit to hot pot. This just adds a fun element to the experience)
In a large stock pot, big enough for the fruit, place the fruit and begin your soup base.
The winter melon recipe included 2 containers of chicken broth, enoki mushrooms, shiitake mushrooms, green onion, dried dates, and salt. Bring to a boil and let simmer for at-least 20 minutes. (Pre-made stock pot packets are also available at asian grocery stores and are a great replacement if you don't have all the ingredients/time to make your own soup base)
To make the Barbie dress, (not necessary, but very fun) wrap Barbie in plastic wrap, place in a bowl full of crushed ice, and carefully wrap the beef rib "dressing" the Barbie. Get creative and have fun with this!
Take out all of the prepared soup ingredients from step 1. Grab up a bowl and spoon, and your friends, to enjoy your very own hot pot party at home.

Nutritional Facts:
Serving Size: 1 Calories: 538 Fat: 0 Saturated Fat: 24 Unsaturated Fat: 1 Trans Fat: 0 Carbohydrates: 37 Sugar: 4 Sodium: 2,411 Fiber: 4 Protein: 40 Cholesterol: 83

DIY GIANT GUSHER

Wed, 30 Oct 2019 19:32:01 GMT

Gushers are our ALL TIME favorite fruit snack but they are just TOO SMALL.

1, 549 Calories

9 Days To Make Gourmet GIANT Gushers from Bon Appétit

JP dives deep into Claire from Bon Appétit 's recipe on gushers and does everything he can to make his OVERSIZED. After several trials and errors I think he did a pretty good job. You don't have to eat several gushers anymore, just make and eat one giant one!

Below is how to make your own normal size gushers and a giant version.

Ingredients:

3-1/2 Pounds Green Apples
6-1/3 Cup Cold Water
4-2/3 Cups Sugar
3 Tbsp Lemon Juie
4 Cups (any juice to flavor)
2 Tbsp Powdered Gelatin
1/2 Cup Cold Water
Strawberry Syrup

THINGS YOU’LL NEED:

Polly Plastics: https://amzn.to/2IbOkIu
Heat Gun: https://amzn.to/2PCX11M
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Cut 3-1/2 pounds Green Apples into 2 inch pieces
Add to a large pot 6-1/3 Cups cold water
Simmer 30 minutes
Strain liquid and stir in 4-2/3 Cups Sugar & 3 Tbsp Lemon Juice
Boil until it passes wrinkle test then refrigerate
Cook 4 Cups any juice into medium sauce pan until it reduces to 1 Cup
Sprinkle 2 Tbsp Powdered Gelatin over 1/2 Cup Cold Water
Soften 10 minutes
Combine 1/2 Cup Apple Jelly, 1/2 Cup Reduced Fruit Juice and Gelatin in Sauce Pan dissolve over low heat
Fill molds with mixture
reserve half of the mixture to use as glue
For the giant version use a cup to create a cavity in to fill the juice into, don't worry if it bottoms out
Once the mold has chilled for a few hours remove the bowl, re-heat your reserved gelatin mixture and pour that into the cavity to seal leaving some cavity to fill with gusher center
Once they have chilled again, ensuring the gusher is still in the mold pour in your strawberry syrup into the cavity and the remaining mixture on top of the gusher, do not overflow.
Place the other half on top, this will then seal the two sides together once chilled for the last time.
Dive in and remember, take atleast 1 bite for the HELLth of it.

Nutritional Facts:
Serving Size: 1 Calories: 1,549 Fat: 0 Saturated Fat: 0 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 370 Sugar: 359 Sodium: 612 Fiber: 0 Protein: 40 Cholesterol: 0

ONLY EATING BLACK FOOD FOR 24 HRS

Mon, 28 Oct 2019 17:50:43 GMT

Eating only one color for 24 hours is easy. Especially if you're only eating junk food...

that is until you recognize the ONLY color you can eat is black.

DIY BLACK FOOD - BREAKFAST, LUNCH, DINNER, & DESSERT

Black food? Piece of cake. It literally could be. Turns out this challenge was extremely difficult... DO NOT ATTEMPT!

We tested out some recipes at home during our 24 hour challenge including Black Eggs and Ham, a Black Cheeseburger with Black Fries, and a Black Milkshake. All the color black and still very tasty. As these look pretty cool... perfect for a Halloween event... probably should never be recreated.

Black Eggs and Ham for Breakfast

Ingredients:

Black Food Dye
2 Large Eggs
2 Slices of Black Forest Ham

THINGS YOU’LL NEED:

HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Separate the egg yolk from whites for two eggs. Dye whites black.
Burn Ham or cover in Black Food Dye and griddle
Place down egg mold on pan preheated to medium high heat. Spray with oil.
Pour in black whites cook for 30 seconds. Place egg yolk back. Cook through.

Nutritional Facts:
Serving Size: 1 Calories: 213 Fat: 11 Saturated Fat: 3 Unsaturated Fat: 2 Trans Fat: 0 Carbohydrates: 3 Sugar: 1 Sodium: 782 Fiber: 0 Protein: 23 Cholesterol: 402

Black Burger and Fries for Lunch

Ingredients:

Bread Dough
Black Food Dye
Ground Beef
American Cheese
Tomato
Shredded Lettuce
Potato
Ketchup

THINGS YOU’LL NEED:

HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Knead Black Food Dye into Bread Dough. Place in an oiled bowl, flip, cover, and let rise for 1 hour.
Slice 1 potato into fries, place in an ice bowl filled with black water (water combined with black food dye), let set for 1 hour.
Cut dough into 3 oz pieces and roll into buns. Place on an oiled pan, cover, and let rise for 1 hour. Bake for 20 minutes.
Take fries out of the ice bath and place on a tray to dry. Bake for 30 minutes in an oven at 450 ° F.
Melt cheese in the microwave, add black food dye, place in parchment paper and press out into a thin cheese slice. Refrigerate.
Put 3 drops of black food dye in a bowl with 1/2 cup of water. Coat tomato and lettuce with black dye.
Press out beef into a burger patty. Pan sear on a pan medium high heat for 3 minutes per side or until cooked to the temperature you like.
Slice bun in half and griddle.
Build your burger! Bottom bun, Lettuce, tomato, burger, cheese, top bun. Serve with a side of fries and black ketchup.

Nutritional Facts:
Serving Size: 1 Calories: 440 Fat: 31 Saturated Fat: 11 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 20 Sugar: 0 Sodium: 0 Fiber: 0 Protein: 20 Cholesterol: 0

Black Milkshake

This drink pairs perfect with the black burger and fries. Great on it's own as well. Quick, easy, and dark as night... this shake is perfect for a tasty yet creepy sweet treat.

Ingredients:

Ice Cream
Milkshake
Cool Whip
Black Food Dye

THINGS YOU’LL NEED:

Blender: https://amzn.to/2PqhcQr
HJF Cup: http://bit.ly/331KMjz
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

In a small bowl combine 1 cup of cool whip with 1 drop of black food gel. Stir.
In a blender place 4 scoops of ice cream, 1/2 cup of whipped cream, and 2 drops of black food gel. Blitz.
Grab up a HJF pint glass and pour your shake in and dollop the whipped cream on top.

Nutritional Facts:
Serving Size: 1 Calories: 370 Fat: 23 Saturated Fat: 14 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 52 Sugar: 39 Sodium: 215 Fiber: 0 Protein: 7 Cholesterol: 64

HOW TO BUTTER AGE STEAK 🥩

Sat, 19 Oct 2019 17:59:51 GMT

Aging steak ENCASED in BUTTER not only gives you MORE MEAT to eat but WAY MORE FLAVOR.

1,661 Calories

How to Butter Age Steak �� 60 Day Butter Aged Ribeye Steak

Butter makes food better... everyone knows that... but does everyone know aging meet in butter beats out the flavor of the dry aging process? We didn't either until we teamed up with our friends at The Local Butcher and Market who helped us create our own Butter Aged Steak to bring home to compare to Dry Aged and No Aged beef.

Where this may take 60 days to make, you can certainly create this in your refrigerator at home, and after two months have a delicious reward.

Ingredients:

Entire Beef Rib
6 Blocks Salted Butter, Room Temperature
Rosmary
Thyme
Garlic, Minced

THINGS YOU’LL NEED:

Gloves: https://amzn.to/2MRy6Vo
Refrigerator
Tray with Metal Rack: https://amzn.to/2W65bRT
Butchers Knife: https://amzn.to/2VUHYC1
Vacuum Sealer: https://amzn.to/2OX9z46
Sous Vide: https://amzn.to/2qioaMV
Cast Iron Skillet: https://amzn.to/32vQ4n4
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Place Beef Rib in a deep pan, wearing gloves coat the entire rib with butter, encasing the rib by pressing the butter forming a butter layer.
Set in the refridgerator for 60 days.
With a sharp butchers knife slice off a piece of butter aged steak. Place in bag and vacuum seal for best keeping.

From here there are two ways you can cook the steak. Either Sous vide and then Pan Sear or just Pan Sear. From our tasting, we found the Sous Vide version tasted the best but all the steak hands down was delicious, and stands out way above dry aged and no aged steak.

Sous Vide

Bring beef to room temperature by setting out for at-least 1 hour.
Fill a large pot 2/3 with water and place in the your sous vide. Bring to 125°F.
Place the vacuum sealed ribeye in the water bath and let sit for 1-3 hours.
Bring a cast iron skillet to medium high.
Use a bowl to hold aside the extra butter.
Place steak on a cutting board and season with salt and pepper.
Pan sear 2 minute per side or until blackened. After you flip, in the last remaining minute, add thyme, rosemary, garlic, and the butter. Use a large spoon to ladle the butter over top the ribeye.
Place on a cutting board for 5-8 minutes to rest before serving.

Pan Sear

Bring beef to room temperature by setting out for at-least 1 hour.
Preheat the oven to 350°F.
Bring a cast iron skillet to medium high heat.
Place steak on a cutting board and season with salt and pepper.
Pan sear 2 minutes per side or until blackened. After you flip, in the last remaining minute, add thyme, rosemary, garlic, and the butter. Use a large spoon to ladle the butter over top the ribeye.
Set in the oven until the steak comes to 145°F for medium rare.
Place on a cutting board for 5-8 minutes to rest before serving.

Nutritional Facts:
Serving Size: 1 Calories: 1,661 Fat: 155 Saturated Fat: 86 Unsaturated Fat: 7 Trans Fat: 4 Carbohydrates: 0 Sugar: 0 Sodium: 810 Fiber: 0 Protein: 70 Cholesterol: 477

Pizza Pyramid VS Pizza Pyramid 🍕🥊

Sun, 13 Oct 2019 21:54:46 GMT

We have made basically every shape into pizza before. Cones, cubes, spheres... deep fried 100 layers... put pizza inside of pizza... and even made the worlds largest pizza slice. Today they'll go head to head to see who can make the most brilliant pizza pyramid. Who will be victorious? Vote on the video!

3,698 vs 310 Calories

Pizza Pyramid VS Pizza Pyramid ��

JP took on the pizza pyramid with the intention to kill the game. His pizza pyramid turned into a huge stack, deep fried, and coated in pizza.

Ingredients:

10 Tombstone Pizzas
3 Eggs
2 Cups All Purpose Flour
2 Cups Italian Bread Crumbs
Pizza Sauce
Mozzarella Cheese Slices
Pepperoni
Oil for Frying

THINGS YOU’LL NEED:

Tape Measurer: https://amzn.to/3230tq1
Pizza Cutter: https://amzn.to/2AZHXmH
Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Cut the base pizza into a large triangle. Continue to cut down smaller triangles and stack on top until the pizza pyramid comes to a point.
Set up a breading station with a bowl of whisked eggs, a bowl of flour, and a bowl of Italian bread crumbs.
Coat in flour, egg, then the breading. Repeat.
Deep fry at 350F for 4 minutes or until golden brown and crispy.
Let cool.
Add sauce, cheese, and pepperoni.

Nutritional Facts:
Serving Size: 1 Calories: 3,698 Fat: 240 Saturated Fat: 240 Unsaturated Fat: 0 Trans Fat: 240 Carbohydrates: 200 Sugar: 22 Sodium: 7,302 Fiber: 13 Protein: 213 Cholesterol: 912

In competition against JP to make the pizza pyramid, Julia took a different route with a hallow 3D pizza.

Ingredients:

1 Pizza (Frozen or homemade)

Pizza

1 Pizza Dough
1 Cup Mozzarella
Pizza Sauce
Pepperoni

THINGS YOU’LL NEED:

Ruler
Pizza Cutter: https://amzn.to/2AZHXmH
Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Bake pizza
Let cool for 10 minutes
Cut into a equilateral triangle, with every side the same
Put three indentations into the triangle creating the folds to make the triangle 3 dimensional.
Hold together with tooth pick.

You can use any type of pizza with this an stuff it with anything. It is great hallow as well.
To keep everything together a batter and deep fry works great as well.

Nutritional Facts:
Serving Size: 1 Calories: 310 Fat: 15 Saturated Fat: 7 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 29 Sugar: 3 Sodium: 670 Fiber: 2 Protein: 15 Cholesterol: 40

We made The World's LARGEST Slim Jim 😮 // 30 Day Dry Aged!!

Sun, 22 Sep 2019 16:03:20 GMT

We challenged ourselves to create the BIGGEST Slim Jim there ever was...

2,520 Calories

The World's Largest Slim Jim �� // 30 Day Dry Aged!!

With the help from our good friends at The Local Butcher and Market and a solid session of Arts and Crafts Time with JP we were able to create Americas favorite meat stick snack bigger than ever!!

Ingredients:

2 lbs Ground Chuck
2 lb Ground Pork
Casing: https://amzn.to/31LXIJy

Seasoning

Kosher Salt
3 Tbsp Kosher Salt
1 Tbsp Cinnamon
1 Tbsp Cayenne Pepper
1 Tbsp Paprika
1 Tbsp Coriander
1 Tbsp Fresh Ground Black Pepper
1 Tbsp Garlic
1 tsp Fennel Seed

THINGS YOU’LL NEED:

Kitchen Aid: https://amzn.to/2L3imw0
Sausage Stuffer Attachment: https://amzn.to/31JpxlB
Sausage Maker: https://amzn.to/2LJAU7H
Smoker: https://amzn.to/34YZhWw
Dry Age Fridge: https://amzn.to/31HgQbr
Cutting Mat: https://amzn.to/31HwYK2
Quilting Ruler: https://amzn.to/2NrHcuW
Packaging Tape: https://amzn.to/30ja12r
Giant Slim Jim Wrapper: https://drive.google.com/open?id=1YLA-p3mVw5hssoE7_KmKRe3tSe3hVNua
Color Printer: https://amzn.to/2OhgmVG
Scissors: https://amzn.to/31JznUC
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Blend together seasoning in a bowl
Combine seasoning with ground chuck and ground pork
Pipe into casing using a standard or electronic sausage making machine
Hang in a smoker for 4-6 hrs
Set in a dry age fridge for 2 months.
Then you're ready to snap into your giant Slim Jim but first create your Slim Jim packaging to wow your friends

Nutritional Facts:
Serving Size: 1 Calories: 2,520 Fat: 198 Saturated Fat: 72 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 72 Sugar: 18 Sodium: 8,640 Fiber: 18 Protein: 108 Cholesterol: 450

MASSIVE EGG!!! 🍳 GIANT Egg-in-a-hole RECIPE

Sun, 15 Sep 2019 15:20:46 GMT

The most important meal of the day just got BIGGER and BETTER with our upscaled version of the classic Egg-In-A-Hole.

6,006 Calories

MASSIVE EGG!!! �� GIANT Egg-in-a-hole RECIPE

Our friends Natalie and Dennis from Natalies Outlet dropped by to help finish cook and eat up our newest GIANT recipe!! We baked up a huge bread sliced and created are very own HUMONGOUS egg-in-a-hole. Let's be honest, one is never enough.... with this recipe you'll feed your HOLE family and your friends too.

Ingredients:

Ostrich Egg
1 Stick Butter, melted
3 Tbsp Olive Oil
Salt & Pepper

Bread Recipe (Double up)

2(.25 ounce) packages active dry yeast
3 tbsp white sugar
2½ cups warm water (110 degrees F/45 degrees C)
3 tablespoons lard, softened
1 tbsp salt
6½ cups bread flour

THINGS YOU’LL NEED:

Extra Large Cookie Sheet: https://amzn.to/32GsovH
Heavy Duty Extra Large Disposable Pan: https://amzn.to/34KQ444
Kitchen Shears: https://amzn.to/31oGpxZ
Tin Foil: https://amzn.to/31oGpxZ
Kitchen Aid: https://amzn.to/2L3imw0
Large Cast Iron Pan: https://amzn.to/2YNvKQ0
Spatula: https://amzn.to/2yZ0n5L
Serving Platter: https://amzn.to/2Z5Wl6e
Serrated Bread Knife: https://amzn.to/301hGmC
Large Bowl: https://amzn.to/2ZZmrxk
Egg: https://www.fossilfarms.com/ostrich-meat/ostrich-egg-fresh
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Traditionally when preparing a normal size version of this classic dish the egg is pan seared in the center of the bread.

In this case, utilizing an Ostrich Egg, the egg takes upwards of 30 minutes to cook. To guarantee that the yolk does not make the bread soggy we took a different route in preparing this dish. We're super happy with the way it turned out!!

Instructions:

Start by creating a square baking pan by carefully cutting the bottom out of the Heavy Duty Extra Large Disposable Pan. Slice in half, longways. Use Tin Foil to put the dish back together square, covering all around the Pan. Place on a large baking sheet.
Preheat the oven to 350ºF
Make bread by combining active dry yeast, water, and sugar in a stand mixer bowl. Let bubble up, about 5 minutes. Attach mixer bowl to stand mixer. Add lard, salt, and flour (1 scoop at a time, until the dough comes off the bottom of the bowl.) Mix on slow speed for 10 minutes. Set the dough aside and repeat.
Pour 2 tbsp oil in your prepared square baking sheet. Combine the two dough balls and set it in the middle, lightly coat in oil. Cover with a damp towel or plastic wrap. Place in a warm dry area and let rise for one hour.
Press the dough down into the pan, flattening the dough and stretching to the size of the square pan. Let rise for another hour.
Bake for 30 minutes, our until golden brown, and reaching an internal temperature of 190°F.
While the bread cools cook the egg. Place a large pan on the stove top and bring to medium high heat. Wrap the Ostrich Egg in a dish towel and prop in a medium size bowl. With the back side of a kitchen knife carefully crack open the top of the egg. Pour the egg into the pan. Cook for 3 minutes and place in the oven for 20-30 minutes, until the yolk is white and the center is Orange. Cook to your taste but for this dish shoot for a runny yolk!!
Place the bread loaf on a cutting board. Using a serrated knife slice the top off of the bread to reveal the giant slice of bread. Brush melted butter on the bread and pan sear both sides. Place on a cutting board.
Use a large bowl to press a circle into the center of the bread. Use a knife to cut out the final circle. Place on a large Serving Platter.
Place the cooked egg carefully in the center and dig in!!

This is sure to wow your friends and for most people give them an opportunity to taste Ostrich Egg for the first time.

Nutritional Facts:
Serving Size: 1 Calories: 6,0006 Fat: 220 Saturated Fat: 57 Unsaturated Fat: 3 Trans Fat: 0 Carbohydrates: 624 Sugar: 1 Sodium: 3,012 Fiber: 120 Protein: 281 Cholesterol: 506

DIY POPEYES CHICKEN SANDWICH FT. SPICY

Sat, 31 Aug 2019 21:05:41 GMT

Make this spicy chicken sandwich recipe and you will be transported to Popeyes but wont have to be confronted with sold out signs or long lines!

539 Calories

DIY POPEYES CHICKEN SANDWICH FT. SPICY

The NEW Popeyes Chicken Sandwiches release stirred up social media, news channels, and the people themselves as we all fled to the chicken shop to grab up this sandwich across the nation.

People from all over the world are comparing these chicken sandwiches to Chick-Fil-A, and other big chain restaurants, debating who has the best chicken sandwich. But who does? Check out our video to see our taste test and find out what we thought.

Since we got a chance to try it ourselves we found out the truth....

The Popeyes chicken sandwich is really good and everyone should try it. Especially if you like a spicy kick.

Being that you may not be able to get your hands on this at your local chain, we're very excited to give you our copycat recipe. Highly recommend you give this a try!!

Ingredients:

3 Boneless Skinless Chicken Breasts
Brioche Roll
Dill Pickle Chips
Mayo

Marinade

4 Cups Buttermilk
1 Cup Louisiana Style Hot Sauce

Dry Batter

2 Cups Flour
1/2 Cup Cornstarch
1 tsp baking soda

Wet Batter

3 Eggs
1/3 Cup Water
1 Cup Hot Sauce
1 tsp Yellow Mustard

Seasoning

1 1/2 tsp Salt
1 tsp MSG
2 tsp black pepper
2 tsp garlic powder
1 tsp Cumin
1 tsp Turmeric
3 1/2 tsp Cayenne Pepper
2 tsp paprika
Oil for frying

Spicy Mayo

1/2 Cup Mayo
1 Tbsp Louisiana Style Hot Sauce
1 Tbsp Cayenne Pepper
1 tsp Salt

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
Parchment Paper
Batter Pro: http://amzn.to/2Hjisyp
Gloves: https://amzn.to/2pIg0JK
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Clean chicken and pound out thick cuts. I’d even pound out a bit more then shown in our video.
Combine buttermilk, hot sauce , and chicken in a bowl. Seal and place in the fridge overnight.
When ready to cook preheat fryer or oil to 365°F and oven to 350°F
Combine spice mixture, cut in half, and season the chicken with the spices (reserving the other 1/2 for step 6).
Whisk eggs, water, hot sauce, and cayenne pepper in a bowl.
Combine flour, corn starch, baking soda, and other 1/2 of spice mixture. Place the mixture into a large paper bag, bowl, or breading machine. Add the chicken. Shake.
Dip into the egg mixture and then place back in the bag to double coat. Repeat to triple coat.
Place on a nonstick sheet and place in the refrigerator for an hour. (Drying the batter to make extra crispy.)
Carefully place one chicken into the deep fryer at a time, without overcrowding. Cook until golden brown, turning the pieces if needed, for approximately 2 minutes. Bake for 15 minutes or until the internal temperature is to 165°F.
Build the sandwich toasted bottom bun, mayo, pickles, chicken, mayo, top bun.

If you prefer the spicy version, make your own spicy mayo by combining mayo, hot sauce, cayenne pepper, and salt in a small bowl ready to serve! Build the sandwich the same replacing the mayo with the spicy mayo.

Nutritional Facts:
Serving Size: 1 Calories: 539 Fat: 50 Saturated Fat: 5 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 55 Sugar: 6 Sodium: 1,020 Fiber: 0 Protein: 28 Cholesterol: 75

Giant English Breakfast

Wed, 14 Aug 2019 14:13:59 GMT

Join us as we recreate the famous GIANT English Breakfast with real Ostrich Eggs. What could go wrong?

6,789 Calories

Giant English Breakfast

From a famous internet video showcasing a restaurant in the UK that created an oversized English Breakfast, using ostrich eggs, we decided to attempt to do this ourselves.

You can do it as well just plan accordingly as ostrich eggs aren't always readily available for purchase.

Ingredients:

Ostrich Egg
Thick Cut Bacon
Sausages
Roma Tomatoes
Mushrooms (portabello or white)
Fried Bread (Baguettes)
Beans (vegetarian)
Black Pudding ie Blood Sausage

THINGS YOU’LL NEED:

Pan: https://amzn.to/2YNvKQ0
Spatula: https://amzn.to/2yZ0n5L
Tongues: https://amzn.to/2YJXeWM
Serving Platter: https://amzn.to/2Z5Wl6e
Egg: https://www.fossilfarms.com/ostrich-meat/ostrich-egg-fresh
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Begin with baking the bacon (keep 5 pieces aside for a next step) and cooking off the sausages. Set aside.
Slice tomatoes in half and place in a bowl, coat with oil, salt and pepper. Pan fry on each side for 30 seconds on medium heat. Set aside.
Clean mushrooms, take out the steps, slice, and place in a bowl and coat with oil, salt and pepper. Pan fry. Set aside.
Preheat oven to 350 ° F.
Add a few tablespoons of olive oil to a pan and bring a pan to medium high heat. Place a kitchen towel in a medium size bowl and set the ostrich egg inside. Use the back side of a chef knife to break open the egg. Carefully tear off the top of the shell and membrane and pour the egg into the pan. Place in the oven for about 30 minutes
While the egg cooks fry up the bread by cooking the extra bacon(from step one) in a pan. Slice the bread at a bias in big pieces. Use the oil from the bacon as the oil to fry the bread.
Crack open the beans and heat in a large bowl.
Plate the Giant English breakfast with the egg in the center, surrounded by the bacon, bread, mushrooms, tomato, and the beans on the side.
Take lot's of pictures, serve all of your friends, and enjoy the feast!!

Nutritional Facts:
Serving Size: 1 Calories: 6,789 Fat: 458 Saturated Fat: 96 Unsaturated Fat: 96 Trans Fat: 0 Carbohydrates: 199 Sugar: 43 Sodium: 10,981 Fiber: 20 Protein: 353 Cholesterol: 842

We OPENED a RESTAURANT in an ELEVATOR

Sun, 04 Aug 2019 17:07:40 GMT

We did the unthinkable when we decided it was a bright idea to open up our very own restaurant in an elevator.

We OPENED a RESTAURANT in an ELEVATOR

Both of us have been working in the restaurant business all of our lives and with the recipes we've created over the years, and a bit of Youtube inspiration, we decided to open up a restaurant where no one has before: in our buildings elevator.

While this may have started out as a fun prank... it turned into one of the most real restauranteur experiences we've ever had having to take on every role including chef, server, dishwasher, and many more.

We hope you enjoy our video and comment with where we should open up a restaurant next!

HUGE THANKS TO CAST:
Natalies Outlet: https://www.youtube.com/user/nataliesoutlet
Lorena.Pages: https://www.youtube.com/channel/UCoLpPwy74DASs199leRRsMw
Carmen Vallone: https://www.youtube.com/user/CarmenVallone
Sweet Seekers: https://www.youtube.com/channel/UCWVn32OzNI4IUtZ2pqCP_Kg
Kyle: Dark Alley

If you too ever decide to open your very own restaurant here are some things you'll need...

THINGS YOU’LL NEED:
Wine Glasses: https://amzn.to/31lsqbF
Cloth Napkins: https://amzn.to/31fT6dZ
Table Cloth: https://amzn.to/31dNNvu
Hostess Stand: https://amzn.to/31dNNvu
Table: https://amzn.to/2T1DwzG
Bistro Aprons: https://amzn.to/2Yp0AhY
Plate Cover: https://amzn.to/2KjhiVS
Serving Tray: https://amzn.to/2YFO3SC
Crumb Scrapper: https://amzn.to/2GNKROv
Server Book: https://amzn.to/2Ym224x
Guest Checks: https://amzn.to/2YFM14W
Candles: https://amzn.to/2YFLEHA
Bus Bin: https://amzn.to/2YHGuum
Pucker Powder: https://amzn.to/2YkjFSm
Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

We put together a full menu of classic HellthyJunkFood recipes for our guests to enjoy at the Elevatore' Restaurante de HellthyJunkFood.

See below a few links to the recipes and tutorials if you want to make them yourselves!

RECIPE DETAILS: https://www.hellthyjunkfood.com/habanero-poppers

THINGS YOU’LL NEED:

HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

RECIPE DETAILS: https://www.hellthyjunkfood.com/spaghetti-meatball-2

THINGS YOU’LL NEED:

HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

RECIPE DETAILS: https://www.hellthyjunkfood.com/pizzaburgerpizza

THINGS YOU’LL NEED:

HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

RECIPE DETAILS: https://www.hellthyjunkfood.com/unicorn-frapp

THINGS YOU’LL NEED:

HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

DIY PICKLE SANDWICHES

Wed, 31 Jul 2019 18:33:50 GMT

Pickles replacing bread is the best way to cut out carbs... and add to your sodium intake.

287 Calories

DIY Pickle Sandwiches 101

Now an all time favorite crazy recipe... the pickle sandwich! Highly recommend ALL pickle lovers try this out.

This probably is one of the healthiest recipes we've ever shared. So please enjoy, for the heLLth of it!

Ingredients

Large (whole or halved) Kosher Dill Pickles
Kosher Dill Sandwich Pickles
Deli Meat (Turkey, Salami, Corn Beef, Roast Beef)
Cheese (Provolone, Swiss)
Shredded Lettuce
Tomato
Sauce (Spicy Mustard, Sriracha Mayo)
Oil and Vinegar
Salt and Pepper

THINGS YOU’LL NEED:

Toothpicks
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Cut pickles in half
Scoop out the center with a tablespoon
Build a deli sandwich. We made one with turkey, salami, provolone, lettuce, tomato, and aioli and another with corn beef, Swiss, lettuce, tomato, with spicy mustard.

Pickle sandwiches are totally customizable. Choose your favorite pickle, deli meats, cheeses, and toppings!!

Nutritional Facts:
Serving Size: 1 Calories: 287 Fat: 20 Saturated Fat: 5 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 11 Sugar: 4 Sodium: 1,717 Fiber: 3 Protein: 15 Cholesterol: 40

Corn on the Cob But Instead of the Corn Bone It's A Hotdog

Thu, 27 Jun 2019 22:17:23 GMT

Everyone can thank Jenna Marbles for challenging the internet to make this.

467 Calories

Corn on the Cob But Instead of the Corn Bone It's A Hotdog

Corn dogs are great but let's be real.... there's not enough corn. Also the center of the corn on the cobb is not edible (almost like bone). Thanks to inspiration from Jenna Marbles, and her friend, we did our best to create a corn on the cob but instead of the corn bone its a hot dog.

Ingredients:

Corn on the Cobb
Vegan Hot Dogs
1 1/4 Cup Gluten Free Flour
3/4 Cup Corn Meal
2 Tbsp Vegan Egg
1/4 Cup Sugar
1 Tbsp of Baking Powder
1 Cup of Almond Milk

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Preheat deep fryer to 350 ° F.
In a large bowl mix together flour, corn meal, sugar, and baking powder. Add in egg. Whisk in milk slowly until the batter is the consistency you want. For this keep it a bit thick so the corns attach easy.
Cut corn, to the best of your ability, to keep corn together by cutting down the side of the "bone".
Place parchment down and then mold the batter around a corn dog. Place corn into the batter patterning corn itself. Deep fry for 6-8 minutes.

While this may be an oddball challenge video it also turned out to be an incredibly delicious treat and truly do think people should make this.

Nutritional Facts:
Serving Size: 1 Calories: 467 Fat: 29 Saturated Fat: 6 Unsaturated Fat: 9 Trans Fat: 0 Carbohydrates: 61 Sugar: 16 Sodium: 1,165 Fiber: 7 Protein: 17 Cholesterol: 25

DIY Giant Pizza Hut Breadsticks

Sun, 23 Jun 2019 12:59:47 GMT

Join us on our culinary arts & crafts journey of turning the iconic Pizza Hut Breadsticks into something you never knew you actually needed in your life. Pizza made out of giant breadsticks = the best thing you'll ever eat.

1,575 Calories per stick

DIY Giant Pizza Hut Breadsticks

Been searching for a show stopping recipe to wow your friends and just don't know what to make? Go no further! Everyones favorite Pizza Hut menu item has now been made bigger than ever and the best part about it is it tastes exactly like the real thing and it's easy to make.

These breadsticks are great on their own, paired up with our spot on Pizza Hot marinara, but also a huge treat cut in half longways and topped off with more sauce, cheese, and toppings. Cooking up your own breadstick pizza!

Ingredients:

2 2/3 Cup Warm Water (105°F)
1/2 Cup Powdered Milk
1 Tsp Salt
8 Cups Flour
2 Tbsp Sugar
2 Tbsp Dry Yeast
4 Tbsp Vegetable Oil
8 Tbsp Melted Butter

Dipping Sauce Ingredients:

1 Can (15 oz) Tomato Sauce
6 oz Tomato Paste
2 Tbsp Sugar
1 Tsp Dry Oregano
½ Tsp Marjoram
½ Tsp Dry Basil
½ Tsp Garlic Powder
½ Tsp Salt

Toppings:

2 Tbsp Parmesan Cheese
2 Tsp Garlic Powder
2 Tsp Garlic Salt
2 Tsp Onion Powder
2 Tsp Oregano
2 Tsp Basil

Pizza Toppings:

Shredded mozzarella
Pepperonis, mushrooms, pineapple, (Choose your favorite)

THINGS YOU'LL NEED:

Deep Aluminum Pan: https://amzn.to/2IAe2WI
Big Sheet Pan: https://amzn.to/2N3dCML
Kitchen Aid Mixer: http://amzn.to/1FKv4f0
Cheese Shaker Bottle: http://amzn.to/1hNTTvd
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Combine the yeast, sugar, salt & dry milk in a bowl. Add 2-2/3 Cups hot water and mix well and then let this sit until the mixture foams up. Roughly 10 minutes.
Add 4 Tbsp Vegetable Oil and slowly add 8 Cups of Flour to stand mixer and mix or knead depending on your equipment for 4-5 minutes. If you are using a stand mixer make the dough in two batches by cutting the ingredients in half and repeating step 1 and 2.
Carefully cut the bottom of the deep alluminum pan out and place on your big sheet pan. Use tin foil to reconnect and cover.
Spread about 8 Tbsp of Vegetable Oil onto prepared baking pan and let your dough ball rise in this pan, covered for 1-1/2 hours.
Once it's doubled in size, spread the dough out to the corners of the pan and cut the dough into 6 equal giant breadsticks.
Now Bake at 500°F for 30 minutes and remove from the oven to get our finishing salty glaze on.
Mix the dry toppings into a cheese shaker bottle. If you don't have this, then don't worry... I'm sure you can do this without the shaker bottle.
For the sauce, simply combine the ingredients listed into a small pot and heat on a stove top.
Once the breadsticks have cooled down a bit, brush the tops with melted butter and then sprinkle on the dry topping seasoning blend.
Broil for 2-5 minutes to get that golden brown color on top and you're done.
Take the breadsticks one step further by cutting in half longways, adding marinara, cheese, and toppings, and baking for 10 minutes. Breadstick pizza!! Yum!!

For normal size Pizza Hut Breadsticks follow this recipe: https://www.hellthyjunkfood.com/pizza-hut-breadsticks

Nutritional Facts:
Serving Size: 1 Calories: 1,575 Fat: 51 Saturated Fat: 11 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 214 Sugar: 23 Sodium: 2,925 Fiber: 11 Protein: 57 Cholesterol: 0

DIY Japanese Bamboo Noodle Flume 🇯🇵🍜 Nagashi Somen

Sun, 16 Jun 2019 12:44:22 GMT

On another episode of HJF we bring Japan to our backyard as we design, build, and put our own zen noodle slide to work.

475 Calories

DIY Japanese Bamboo Noodle Flume �� Nagashi Somen

We went all out on this incredible 2 week journey creating not only the traditional Japanese Somen Noodle Recipe, but also the Bamboo Noodle Slide, which we surprised some friends and neighbors with in the common space of our apartment.

This recipe is delicious with or without the water slide but definitely more fun with. We found online a table top kitchen counter kit that works great but we decided to take it to the next level and do our best to recreate the flume itself.

Ingredients:
Somen Noodles: https://amzn.to/2IhBp7g

Soup Base - Mentsuyu

2 Parts Soy Sauce
2 Part MIrin
1 Part Sake
Dried Seaweed (Kombu): https://amzn.to/31ztZUm
Dried Bonito Flakes (Katsuobushi): https://amzn.to/2ML85Kr

Ginger
Green Onion
Thai Basil
Nanami Togarashi: https://amzn.to/2WULyil

THINGS YOU’LL NEED:

Somen Noodle Flume Kit: https://amzn.to/2D7vAWT

Bowl and Spoon set: https://amzn.to/2H8glhN
Chopsticks: https://amzn.to/2vMDUqU
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

To build the flume

PVC Pipes
Spray Paint
Food Safe Primer: https://amzn.to/2XBqkmz
Dremel: https://amzn.to/2IPlP1N
Water Pump: https://amzn.to/2FcjgWi
Bucket: https://amzn.to/2FdghNq
Cement Bricks
Strainer for end to grab missed noodles:

Instructions:

Cook your soup base by bringing the sake to a boil in a medium sauce pan. Then add soy sauce and mirin. Add in dry seaweed and bonito flakes and simmer for on low for 5-10 minutes. Take off the heat and cool entirely in the pan (will take several hours). Strain and set in the fridge. This will last several weeks.
Boil water and add in somen noodles. Noodles are done cooking once they begin to float. About 2 minutes. Strain noodles and run cold water over top. Throw in some ice cubes to chill quicker.
Use chopsticks to grab noodles and shape into circles, almost donut like, on a plate. Garnish with something green, such as green onion, Thai basil, or micro greens.
Serve by putting soup base in a bowl with a side of minced ginger, green onion, and togarashi. If you are flume ready have a designated person drop the noodles and get your chopsticks ready to quickly grab up the noodles and place into your prepared soup bowl. Add ginger, green onion, and togarashi to taste.

Once again, this soup is so tasty, we'd advise everyone to make the recipe and give it a taste with flume or without.

Nutritional Facts:
Serving Size: 1 Calories: 475 Fat: 3 Saturated Fat: 0 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 119 Sugar: 113 Sodium: 5,242 Fiber: 1 Protein: 14 Cholesterol: 0

DIY GIANT GRILLED CHEESE

Wed, 12 Jun 2019 21:23:59 GMT

Join us as we recreate our Giant Grilled Cheese again in our old kitchen. Can't believe they let us!!

3,650 Calories

DIY GIANT GRILLED CHEESE

Two huge slices of bread, buttered, and grilled to golden brown perfection sandwiched between mounds of cheese and dipped in an oversized bowl of tomato soup. If you want this in your life, follow the simple directions below. Enjoy our video where we parody ourselves.

Ingredients:

2(.25 ounce) packages active dry yeast
3 tbsp white sugar
2½ cups warm water (110 degrees F/45 degrees C)
3 tablespoons lard, softened
1 tbsp salt
6½ cups bread flour
20 Slices Cheddar Cheese
Tomato Soup
2% Milk
Butter

THINGS YOU’LL NEED:

Griddle: http://amzn.to/1LabbKa
Kitchen Aid Mixer: http://amzn.to/1FKv4f0
Square Baking Pans: http://amzn.to/2j2NGh6
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

In your kitchen aid stand mixing bowl, dissolve yeast and sugar in warm water
Stir in lard, salt & 2 cups of flour
Stir in the remaining flour, ½ a cup at a time, mixing in between adding flour
TIP: keep a tally because it's easy to forget how many cups you are on
Mix for approximately 8 minutes or until dough is smooth and elastic
Lightly oil a bowl and toss your dough into the oil, cover with a damp cloth and let it rise in a warm place for 1 hour or until doubled in size
Deflate the dough and divide it in half on a floured surface
Press them out until they are the size of your square baking pans
Grease the square baking pans and add dough, cover and let rise for 40 minutes
Bake for 30 minutes at 375°F or until top is golden brown
Let your bread rest until it's cool and carefully make your giant bread slices on both sides of each loaf
Soften some butter and brush it on one side of your bread
Grill on medium heat adding as much cheese as you want
Flip after the bottom is golden brown, approximately 3-5 minutes
Grill the other side until golden brown
Finish in the oven if the cheese hasn't fully melted to prevent the bread from over grilling
Dip it in a giant bowl of tomato soup and take pictures so you can make all your friends jealous

Nutritional Facts:
Serving Size: 1 Calories: 3,650 Fat: 195 Saturated Fat: 0 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 280 Sugar: 18 Sodium: 6,400 Fiber: 12 Protein: 170 Cholesterol: 440

100 LAYER CAKE WITH ONLY AN EASY BAKE OVEN

Sun, 02 Jun 2019 14:43:45 GMT

Our challenge today is to see how many layers of cake we can create when only using an Easy Bake Oven.

12,000 Calories

100 LAYER CAKE WITH ONLY AN EASY BAKE OVEN

We meet up with our friends who challenged us to see if we can make a recipe using ONLY an Easy bake oven. So we elicit their help! While this is definitely doable, it's a tough, and crazy journey that we are here to bring you on. That way you do not have to do it yourself. If we were to do this again we'd try it using a conventional oven and a large sheet pan.

Ingredients:

4-5 Boxes Chocolate Cake Mix
Eggs
Vegetable Oil
Water
Chocolate Frosting

THINGS YOU’LL NEED:

EASY BAKE OVEN(s): https://amzn.to/2ICiHJ0
Cake Skewers: https://amzn.to/2ISMsoe
Parchment Paper
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Preheat Easy Bake Oven(s)
With a hand mixer, or by hand, beat the cake mix together with the eggs, oil, and water.
Butter the easy bake oven trays and put 2 and a half tablespoons into the tray.
Place the trays into the preheated easy bake ovens for 20 minutes. Repeat.
Let cool before building cake.
Put frosting on top of cake and stack cakes assembling the massive layered chocolate cake.

Nutritional Facts:
Serving Size: 1 Calories: 12,000 Fat: 420 Saturated Fat: 180 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 1800 Sugar: 960 Sodium: 12005 Fiber: 60 Protein: 180 Cholesterol: 0

MILKSHAKE BATTLE

Wed, 29 May 2019 22:59:31 GMT

We compete to see who can make the best milkshake and with the help from the professionals at Bocas Grill . We learned how to stack milkshakes higher than ever before.

1,354 Calories

MILK SHAKE BATTLE

Creativity is never ending when it comes to milk shakes. What are your favorite desserts? Use them to decorate and stack your milkshake mug high to create your own viral Instagram moments.

Ingredients:

Ice Cream
Milk

Mug Decorations/Toppings

Nutella
Sprinkles
Cookies, brownies, cakes
Whipped Cream
Cherries
Chocolate Syrup
French Fries

THINGS YOU’LL NEED:

Mugs
Deep Fryer: http://amzn.to/2nHDBe6
Milkshake Blender: https://amzn.to/2EgK3Ax
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Begin with decorating mug. Place a tablespoon of nutella on the a small plate and place the mug on top to stay in place. Rim glass with nutella and add favorite toppings, such as cookies.
If using french fries, deep fry, and set aside
Blitz ice cream and milk in blender and pour in glass
Top with a big scoop of ice cream, brownies, chocolate syrup, and a mini popsicle. Get creative and use your favorite sweet treats.

Share with us your milk shake creations on Facebook, Twitter, and Instagram. Just tag @hellthyjunkfood

Nutritional Facts:
Serving Size: 1 Calories: 1,354 Fat: 28 Saturated Fat: 9 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 78 Sugar: 44 Sodium: 413 Fiber: 3 Protein: 12 Cholesterol: 45

DIY LICK-ABLE WALLPAPER 🍋🍓🍇🍌🍒🍉🥝 FROM CHARLIE & THE CHOCOLATE FACTORY

Sun, 26 May 2019 17:26:46 GMT

We bring the iconic lick-able & edible wallpaper from Charlie and the Chocolate Factory back to life at Julia's college dining hall.

31 Calories

DIY LICK-ABLE WALLPAPER �� FROM CHARLIE & THE CHOCOLATE FACTORY

With the right supplies this is a super fun and quick recipe that you can do to add a fun interactive activity to a literary or movie themed party.

Ingredients:

Frosting sheets: http://www.hellthyjunkfood.com/milkshake
Edible Food Gel Printer Cartridge: https://amzn.to/2YyWIGG
Fruit Essence/Flavors: https://amzn.to/2QeXo16
Download artwork: https://drive.google.com/file/d/1lIlEnNA-ZUEjmpKaPVoUA2xfglpxELrn/view?usp=sharing

THINGS YOU’LL NEED:

Paint Brush
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Install food gel printer cartridge into your printer
Put frosting sheets in printer
Download the artwork and print
In small bowls add flavor essence with some water. Use a paint brush to paint the flavor extract on each fruit. Let set.
Hang on a wall and as each fruit is licked mark the paper with a marker.

Nutritional Facts:
Serving Size: 1 Calories: 31 Fat: 1 Saturated Fat: 0 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 6 Sugar: 4 Sodium: 0 Fiber: 0 Protein: 0 Cholesterol: 0

FONDUE BACON BURGER

Thu, 23 May 2019 19:40:43 GMT

We try to create the next viral food trend with a waffle burger idea and get inspiration from the burger professionals at Teak Neighborhood Grill on how to take our waffle burger concept to the next level.

3,698 Calories

FONDUE BACON BURGER

This burger tower is a beautiful build with liege waffles, a bacon bouquet, and several heaping ladles and ladles of cheese fondue. Super fun, interactive, messy dish that is sure to create exciting Instagram worthy moments.

Ingredients:

3 Leige Waffles
Ground Beef
Bacon
American Cheese slices
Cheese Fondue
Chopped Parsley

THINGS YOU’LL NEED:

Round Cutters: https://amzn.to/2WamDab
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Cook bacon, set aside
Press out burger patties using a cutter to cut out circles. Then grill the burger patties on one side, flip, then add cheese.
Use the same cutter to cut out circles from the center of 2 of the waffles.
Build burger with bottom waffle, burger, bacon, waffle, burger, bacon, and top with waffle. Stiff with a bouquet of bacon and pour on the cheese fondue.

Nutritional Facts:
Serving Size: 1 Calories: 3,698 Fat: 238 Saturated Fat: 115 Unsaturated Fat: 6 Trans Fat: 0 Carbohydrates: 114 Sugar: 0 Sodium: 3,536 Fiber: 0 Protein: 234 Cholesterol: 651

DIY GIANT SIMPSONS DONUT

Sun, 19 May 2019 14:03:00 GMT

We baked up, what may be, the largest Simpsons donut of all time with the help from our Julia Goolia's alma mater, SUNY Oneonta .

11,460 Calories

THE WORLD'S LARGEST SIMPSONS DONUT

In this episode of HellthyJunkFood, JP & Julia bring you to the bakery on campus to work directly with the head baker. She shares with us how they make donuts and bagels for the students and then we team up to make our dream of making a giant Simpsons donut come true.

Below will are for a sweet donut dough. These measurements will give you enough dough to make at least 3 Giant Donuts.

Ingredients:

Donut Dough

1 1/2 Quart of Water
1 1/2 Cups Eggs
3 oz Yeast
2 oz Corn Syrup
8 lbs Flour
1 Pound 2 oz shortening
10 oz Sugar
4 oz Dry Milk
1 oz Salt

Decoration

4 Cups Confectioners Sugar
1/4 Cup Milk
Pink Food Gel
Blue Food Gel
Mike & Ikes

THINGS YOU’LL NEED:

Kitchen Aid: https://amzn.to/2L3imw0
Airbrush Kit: https://amzn.to/2Q8Srqj
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Mix water, eggs, yeast, corn syrup on low in a stand mixer.
Add flour, shortening, sugar, dry milk, and salt. Mix for 10 minutes on medium.
Cut the dough into 3 and shape into the donut. Place on a baking sheet and let rise.
Bake for 30 minutes and cool entirely before frosting
Create oversized "sprinkles" by spraying food gel onto Mike & Ikes. Let set.
Make frosting by whisking together confectioners sugar and milk. Stir in pink food gel.
Coat top of giant donut with frosting and top with "sprinkles".

Nutritional Facts:
Serving Size: 1 Calories: 11,460 Fat: 363 Saturated Fat: 90 Unsaturated Fat: 0 Trans Fat: 120 Carbohydrates: 1809 Sugar: 6 Sodium: 10800 Fiber: 0 Protein: 180 Cholesterol: 1200

DIY GIANT ALPHABET SOUP

Sun, 12 May 2019 12:56:30 GMT

With our big eyes we recreated this classic favorite child hood dish oversized and it was just as glorious as it looks.

3,008 Calories

DIY GIANT ALPHABET SOUP

Come on our journey making pasta for the first time for our Giant Alphabet Soup. This soup is basically just noodles added to tomato soup OR the alphabet shaped pasta replacing the noodle in a chicken noodle soup. Which soup do you like better tomato or chicken? Vote on the poll on our Youtube video.

Alphabet Pasta

Ingredients:

4 Cups Flour
6 Eggs
2 Tbsp Olive Oil
2 tsp Salt
2 Tbsp Water, a needed

Soup - Chicken Noodle Soup Version

Ingredients:

6 Medium Carrots, Small diced
5 Celery Ribbs, Small Diced
1 1/2 Cup Chopped Sweet Onion, small diced
2 Tbsp Olive Oil
2 Lbs Chicken Breast (4 Cups)
1/4 tsp Dried Thyme
Giant Alphabet Noodles

Soup - Tomato Soup Version

Ingredients:

Campbells Tomato Soup

THINGS YOU’LL NEED:

Large Ceramic Bowl
Stock Pot
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Start by making your dough by puttting 4 cups of flour on the bench. Create a hole in the center. Add your eggs, olive oil, salt, and water. Mix together and knead for 10 minutes. Can also use a stand mixer with dough hook to get this started.
Boil Chicken with in salted water until cooked through. Shred and set aside.
Bring a stock pot to medium high heat. Add oil, carrots, celery, and cook down until translucent and soft. Add chicken, pour in stock, and thyme.
Bring to a boil. Add noodles and once they all float in your soup it is cooked and ready to serve.

To make the tomato soup version cook tomato soup to can directions and then Bring to a boil and add noodles until they float in the soup. Serve

Nutritional Facts:
Serving Size: 1 Calories: 3008 Fat: 67 Saturated Fat: 11 Unsaturated Fat: 0 Trans Fat: 1 Carbohydrates: 266 Sugar: 27 Sodium: 6601 Fiber: 23 Protein: 246 Cholesterol: 936

WE MADE OUR OWN POP UP CHIPOTLE 🌶️

Sat, 04 May 2019 16:37:48 GMT

Join us as we build out our own Chipotle stand and share with you easy copycat recipes including the Barbacoa, Carnitas, Chicken, Queso, and more.

WE MADE OUR OWN POP UP CHIPOTLE

We fell in love with Chipotle ever since the first time we mispronounced the name and have been excited to recreate the recipes ever since.

Diving into this project we committed to building out our own Chipotle stand including a spit guard and customizable banner. Watch the Youtube video to get insight on how it was built.

Below see recipes to place into your stand. Pop up, table top, portable Chipotle not needed for consumption of recipes below.

Use these recipes to make your own tacos, burritos, bowls, or salads. All you need in addition is some taco shells, tortillas, and/or romain lettuce. We also placed beans (black and pinto) and sour cream on our bar.

Let us know in the comments which recipes you love and give us aheads up what copy cat recipes you'd like to see us cook up next.

THINGS YOU’LL NEED:

Slow Cooker, Crock pot, or Pressure cooker
Lg Freezer bags for Marinating
Hot Plate
Hotel Pans assorted sizes: https://www.webstaurantstore.com/choice-1-6-size-standard-weight-anti-jam-stainless-steel-steam-table-hotel-pan-6-deep/4070669.html
Ladels
Tongs
Plates
Forks
Tin Foil
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

To build stand :

Plexi Glass
Wood
Metal Door Frame
Labell Paper
Gorilla Glue
Electical Tape
Power Drill

Barbacoa Recipe

This is most probably the best meat at Chipotle, next to chicken, and must say making it at home was a wonderful treat.

Ingredients:

2 Pounds Beef Chuck Roast

Marinade to be Food Processor

1/3 Cup Apple Cider Vinegar
4 Chipotle Peppers in Adobo Sauce
4 Tbsp Lime Juice
6 Garlic Cloves
3 Tsp cumin
1 Serrano Chili, seeded and deveined
1 Tbsp Ground Cayenne
3 tsp Dried Oregano
1 tsp Garlic Powder
1 tsp Black Pepper
1/2 tsp Salt
1/2 tsp Ground Cloves

Additional Ingredients

1 Cup Chicken Broth
1 Onion, diced
4 Bay Leaves

Instructions:

Take beef chuck roast and trim off the fat. Cut into 4 or 5 pieces.
Add oil to a skillet and bring to medium high heat. Pan sear the beef for about one minute per side or until browned.
Blitz the marinade ingredients in a food processor.
Place meat in a crock pot, pour marinade on top, and stir in the rest of the ingredients.
Slow roast for 8 hours.
Take meat out and shred on a cutting board with 2 forks. Take bay leaves out of the crockpot. Stir the shredded beef back into the marinade.
Ready to serve in your favorite Chipotle inspired dish including tacos, burritos, bowls, or salads.

Carnitas

If you are a fan of Tex Mex inspired pulled pork the Chipotle carnitas are surely your top pick. This recipe, similar to the barbacoa, uses the slow roast process wherein the meat becomes super tender.

Ingredients:

Pork Shoulder or Butt
2 tbsp Vegetable Oil
1 Onion
2 Cans Rotel Tomatoes & Chilis
4 Tbsp Minced Garlic
1/2 tsp Oregano
1/4 tsp Ground cloves
2 tsp Dried Chipotle Peppers
1 tsp Cumin
1 Cup Beef Broth
Salt & Pepper
3 Bay Leaves

Instructions:

Pan sear the pork shoulder for about 1 minute per side. Place in a crock pot.
Add the rest of the ingredients to the crock pot
Slow cook for 7-10 hours.
Shred with 2 forks, take the bay leaves out, and place the meat back in the marinade.
Serve in your favotire Chipotle dish.

Chicken

This is by far my a pick protein. Easy to make and done marinating in 30 minutes but remember a solid over night marinade can bring out all the incredible Chipotle flavors.

Ingredients:

4 Pounds Boneless, Skinless Chicken Breast

Marinade to be Food Processed

1 Small Onion
4 Tbsp Minced Garlic
2 Tbsp Adobo Sauce, from chipotle peppers can
Ancho Chili Powder
2 Tbsp Olive Oil
2 tsp Cumin
2 tsp Dried Oregano
Salt & Pepper

Instructions:

Cut down the fat off of the chicken. Place in a large sealable bag.
In a food processor combine the marinade ingredients
Pour into sealable bag and place chicken inside.
Place in refrigerator for at least 30 minutes and up to 24 hours.
Heat a griddle to medium high heat with a bit of olive oil.
Pan sear chicken about 3-5 minutes per side until cooked through. Use a thermometer or slice into the chicken and make sure there is no pink.
Cut into cubes and then you are ready to serve.

Fajita Veggies

These peppers and onions are a perfect add on to any Chipotle classic dish.

Ingredients:

2 Lg Green Bell Peppers, Sliced
1 Lg Red Onion, Sliced
1 Tbsp Fresh Oregano, Chipped
1/4 Cup Oil
Salt

Instructions:

Bring an oiled saute' pan to medium high heat. Once hot add sliced peppers and onions and cook down for5-7 minutes until start to become tender.
Season with oregano and salt

Queso

The Chipotle queso is famous and we know why. It's the perfect combination of classic Tex Mex flavors in the perfect cheesy blend.

Ingredients:

2 Cups Cheddar
2 Cups Velveeta
2 Tbsp Vegetable Oil
1/2 a White Onion
1 Green Bell Pepper
4 Tbsp Garlic Cloves
2 tsp Ground Cumin
1 tsp Salt
2 1/2 tsp Black Peppercorns
2 Cups Whole Milk
1 Tbsp Tomato Paste
1 tsp Red Wine Vinegar
1/3 Cup Tomatillo Salsa
1 tsp Lime Juice
1/4 tsp Dry Oregano

Instructions:

Cook down pepper, onion, cumin, salt, black pepper.
Mix in milk, tomato paste, and vinegar
In a separate bowl add all your cheeses, oregano, lime juice, tomatillo salsa.
Take hot milk mixture and strain it over the cheese. Stir to combine. If its not melted through, double boil

Guacamole

Fresh and jam packed with flavor, this guacamole is a must have topper for your Chipotle recreations.

Ingredients:

2 Lg Avocados
2 tsp Lime Juice
1/4 tsp Salt
1/4 Cup Red Onion, small dice
2 Tbsp Cilantro, chopped
1 Jalapeno, chopped

Instructions:

Cut avocados in half and pit. Spoon out the avocado into a bowl.
Mash together the rest of the ingredients.
Cover and set in the refrigerator before serving.

Corn Salsa

A Chipotle classic side dish that must be recreated when making Chipotle at home.

Ingredients:

1 Bag Frozen Corn
1/2 Cup Red Onion, small dice
2 Jalapeno Peppers, chopped
1 Poblano Pepper, roasted and chopped
1 Tbsp Lemon Juice
1 Tbsp Lime Juice
Salt

Instructions:

Thaw and cool corn
Combine all of the ingredients and set in the refrigerator until ready to serve

Tomato Salsa

In all Tex Mex food, especially Chipotle inspired, you will always have a delicious tomato salsa similarly made to a pico de gallo. Enjoy this as a topping to a burrito, taco, salad, or bowl OR just grab some tortilla chips and dive in.

Ingredients:

2 Tomatoes, small diced
1/4 Cup Red Onion, chopped
1/4 Cup Cilantro, chopped
3 Japanpeno Peppers, chopped
2 tsp Lime Juice
Salt

Instructions:

Combine all the ingredients
Set in the refrigerator until ready to serve

Cilantro Lime Rice

This is a super simple and necessary recipe to create if you are making Chipotle at home.

Ingredients:

2 Cups White Rice or Brown Rice
3 1/2 Cups Water
3 Tbsp Lime Juice
1/2 Cup Cilantro, chopped

Instructions:

Cook rice
After cooked through add lime and cilantro, fluffing in with a fork.

Nutritional Facts:
Vary per item: Chipotle website has nutrition facts online. #notsponsored #wantingtobe

100 LAYER SUSHI ROLL

Sun, 28 Apr 2019 15:24:32 GMT

A hundred layers of sushi. Can it be done? Should it be done? How much will it cost? From the many requests from YOU we are put to the task to see how many layers of sushi we could possibly roll up.

10,906 Calories

100 LAYER SUSHI ROLL CHALLENGE CREATES $450 SUSHI ROLL

With the helping hands of the incredible team at Wave Asian Bistro & Sushi we were able to take on this challenge. All of the seafood, veggies, rice, and seaweed that went into this brings this giant sushi roll to the whopping cost of $450. We knew going into it that it would end up being A TON of food so we invited our competitive eater friends Nate Figueroa and Nick Dompier to compete to see who could eat the most. See below our recipe details, watch on Youtube, and then head to their channels for the show down.

Ingredients:

Seaweed Sheets
Rice, cooked
Cucumbers
Avocado
Tuna
Salmon
Tilapia
Escolar
Yellow Fin
Imitation Crab

THINGS YOU’LL NEED:

1 Sushi Chef
2 Competitive Eaters
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Start by making one sushi roll.
Layout the build of the next sushi roll connecting the seaweed with a bit of rice. Place a thin layer of rice on top, flip the roll, and fill with seafood or veggie of choice.
Repeat until you can't roll any more!

Nutritional Facts:
Serving Size: 1 Calories: 10,960 Fat: 277 Saturated Fat: 51 Unsaturated Fat: 28 Trans Fat: 0 Carbohydrates: 1,176 Sugar: 66 Sodium: 9,534 Fiber: 156 Protein: 849 Cholesterol: 1,264

GIANT EGG ROLL VERSUS EGG ROLL

Sun, 21 Apr 2019 14:36:04 GMT

From the MANY requests to take on egg rolls we've decided to compete with eachother to see who can make the most successful oversized classic Chinese food.

3,028 Calories

GIANT EGG ROLL VERSUS EGG ROLL

Competition is on. Who makes the best version of an oversized egg roll? Vote on the video.

Ingredients:

2 Tbsp Vegetable Oil
3 lb Ground Pork
2 Tbsp Garlic, Minced
2 Tbsp Ginget, Minced
Shredded Cabbage, Green and Purple
3 Carrot
1/2 Cup Sliced Green Onions
3 Tbsp Soy Sauce
3 tsp Sesame Oil
1 Pkg Egg Roll Wrappers
Oil, For fryinf
Sweet Chili Sauce

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Prep cabbage and carrot by cutting into an "oversized" coleslaw mix with long strips of each. Set aside.
Heat oil in large pan to medium high heat. Cook down pork and season with salt and pepper.
Add garlic and ginger cook for one minute.
Stir in cabbage and carrot and cook until wilted, about 5 minutes.
Place egg roll wrappers, using a small amount of water to connect the wrappers together. Fill and roll.
Deep fry 350 degrees until golden brown and crispy.
Drain, cool, dip, and bite!!

Nutritional Facts:
Serving Size: 1 Calories: 3,028 Fat: 149 Saturated Fat: 36 Unsaturated Fat: 14 Trans Fat: 14 Carbohydrates: 300 Sugar: 21 Sodium: 34,931 Fiber: 14 Protein: 122 Cholesterol: 320

DIY GIANT PRINGLES

Sun, 14 Apr 2019 14:58:52 GMT

The day has finally come!! We made the World's Largest Pringles!!

94 Calories per chip!

DIY GIANT PRINGLES

Join us in the test kitchen as we dive into the newly surfaced Pringles recipe. Learn how to make the potato chips themselves as well as the packaging and wow our friends, family, and a few random acquaintances too.

Ingredients:

50 grams Potato Flour
10 grams Potato Starch
1 Tbsp Salt
1 Tbsp Oil
1/2 Cup Water
cheese powder

THINGS YOU’LL NEED:

Tin Foil
Parchment Paper
Kitchen Aid: https://amzn.to/2L3imw0
Pasta Extruder: https://amzn.to/2WPTsFZ
Tortilla Press: https://amzn.to/2FUXQge
Deep Fryer: http://amzn.to/2nHDBe6
2 Large Strainers: https://amzn.to/2CZbuOA
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Combine potato flour, potato starch, salt, oil, and water. Knead until it comes together and set aside.
Cut out pringle forms for the deep fryer out of 2 large strainers. Carefully fold into the Pringle shape.
Place a small ball of dough between two peices of parchement paper on the tortilla press. Use a tooth pick to create air holes in the chip. Place between medal pringle form.
In a preheated deep fryer use 2 tongues to carefully place the chip in. Rotate to crisp on both sides for about 3 minutes.
Set on a wire wrack and season with salt.

Nutritional Facts:
Serving Size: 1 Calories: 94 Fat: 6 Saturated Fat: 2 Unsaturated Fat: 1 Trans Fat: 0 Carbohydrates: 10 Sugar: 1 Sodium: 94 Fiber: 1 Protein: 1 Cholesterol: 0

🍔 INSIDE 🍔 INSIDE 🍔 INSIDE 🍔

Sun, 07 Apr 2019 14:47:34 GMT

JP is at it AGAIN with his inception recipes and this time his goal is to see how many cheeseburgers he can put inside cheeseburgers.

9,720 Calories

�� INSIDE �� INSIDE �� INSIDE ��

While JP is in the kitchen Julia may not approve but so many of YOU guys have fallen in love with his Weird Food segment so today we bring you �� INSIDE �� INSIDE �� INSIDE ��. This recipe is purely for science but if you are as fearless as JP you can follow the instructions below.

Ingredients:

6 PKG American Cheese Slices
7 lbs 80/20 Ground Beef
1 Lg Bread Loaf, Sliced in half

THINGS YOU’LL NEED:

Griddle
Parchment Paper
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Shape burger patties
Cook burgers on griddle and let cool
Stack burgers with cheese on each side until the burger on top of the bun.
Cut in half and enjoy the layers!

Nutritional Facts:
Serving Size: 1 Calories: 9,720 Fat: 563 Saturated Fat: 222 Unsaturated Fat: 2 Trans Fat: 3 Carbohydrates: 154 Sugar: 113 Sodium: 8,139 Fiber: 10 Protein: 1,001 Cholesterol: 3,059

11 WAYS TO MUG CAKE

Sun, 31 Mar 2019 19:02:24 GMT

GIANT MUG CAKES ARE THE ONLY WAY TO GO... other than every other way! Join us as we cook up breakfast, lunch, dinner, and dessert all out of a MUG!

9.360 Calories

11 WAYS TO MUG CAKE ☕��

We've been loving mug everything lately mug cake, mug pie, mug mac n cheese, and mug pizza. There truly are so many glorious recipes online and the best part is is they are all quick and easy to make. All you do is set up your mug with your ingredients, pop them in the microwave, let cool enough to not burn your tongue, and fork it. Now, on the giant trend we we're thinking, is it even possible to cook through a giant mug cake in the microwave? No fret, our pets, we head to the test kitchen to find the cook time of every size mug cake from espresso cup to huge mug like bowl.

See below ingredients and instructions for: Chocolate Mug Cake, Vanilla Mug Cake, Pancake Mug Cake, Muffin Mug Cake, Breakfast Sandwich Mug Cake (McMuffin in a mug cake), Spaghetti & Meatballs, Cheeseburger Mug Cake, Pizza Mug Cake, Mac & Cheese Mug Cake, Fried Rice Mug Cake, and Eggs Benedict Mug Cake.

Ingredients:

This is a delicious recipe for chocolate cake! Don't like chocolate? No problem, use any eggless cake recipe.

Chocolate Mug Cake

1/4 cup all purpose flour
1/4 cup white sugar
2 tbsp unsweetened cocoa powder
1/8 tsp baking soda
1/8 tsp salt
3 tbsp milk
2 tbsp canola oil
1 tbsp water
1/4 tsp vanilla extract

Not so into chocolate? Well this cake not only is delicious but the added sprinkles make it gorgeous!
Vanilla Mug Cake

2 tablespoons unsalted butter
1 tablespoon milk
1/2 teaspoon vanilla extract
1 large egg yolk , or substitute for 1 more tablespoon milk
2 tablespoons white sugar
4 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 tablespoon sprinkles , optional

Frosting (optional)

2 tablespoons unsalted butter
2-3 tablespoons powdered sugar
1 teaspoon milk

Need a breakfast quick fix and can't get your hands on a pan? The microwave option of the pancake gives you the same pancake flavors without the flip.
Pancake Mug Cake

3 tablespoons all purpose flour.
¼ teaspoon baking soda.
2 teaspoon maple syrup (honey or agave)
1 tablespoon milk.
1 tablespoon vegetable oil.
1 egg.
1 tablespoon blueberries , fresh or frozen.
(1 minute 15 seconds or until top is firm)

This muffin mug recipe provides you with everything you crave when you're in a muffin mood and it's made in 1/4 of the time.
Muffin Mug Cake

6 tablespoon all-purpose flour
2 tablespoon sugar
1/8 teaspoon baking soda
1/4 cup milk
2 tablespoon butter, melted
1/2 teaspoon vanilla extract
peanutbutter, chocolate, berries

Cook your egg, bacon, and your sandwich in the microwave to make this mug must try!
Breakfast Sandwich Mug Cake (McMuffin in a mug cake)

2 Eggs
2 Tbsp Milk
Salt & Pepper
Cooking spray
Bacon
English Muffin
American Cheese

Boil pasta and your protein all in a mug to mix up a delicious Italian meal.
Spaghetti & Meatballs

1-1/2 Cups Spaghetti
1-1/2 Cups Water
1/4 tsp salt
Mini frozen meatballs
Grated Cheese
Italian seasoning
Tomato Sauce

When you think it's all been done before you may think to yourself what about meat? Ground beef in the microwave. It has now been done and it tasted pretty OK.
Cheeseburger Mug Cake

Ground Beef
Bun
Ketchup, mustard pickles
American Cheese
Bacon

If pizza is on the mind and you're looking for that quick fix this recipe surprisingly was incredible.
Pizza Mug Cake

4 Tbsp Flour
1/8 tsp salt
1/8 tsp baking powder
Pinch baking soda
Marinara sauce
Shredded mozzarella cheese
Mini pepperoni

You may have made easy mac before but this mug mac n cheese recipe brings the cheesy goodness level up a notch.
Mac & Cheese Mug Cake

2/3 Cup Elbow Macaroni
1-1/2 Cup Water, cold
8 Tbsp Milk
1/2 tsp cornstarch
Salt & Pepper
6 Tbsp Sharp Cheddar Cheese
2 oz Velveeta Cheese

A dish that normally is fried can now be microwaved to make a darn good dinner.
Fried Rice Mug Cake

2 Cups Rice
3-1/2 Cups Water or stock
1-1/2 tsp butter
Salt & Pepper

Mix

1 Cup Cooked Jasmine Rice
2 Tbsp frozen peas
2 Tbsp chopped carrots
1 Large Egg
1 Tbsp Soy Sauce
1/2 tsp Sesame Oil
1/2 tsp Onion Powder
1/4 tsp Five Spice Powder

Most of the instructions of this recipe are done in a mug including the poaching of the eggs.
Eggs Benedict Mug Cake

English Muffin
Bacon or Ham
2 Eggs

Hollandaise Sauce

2 Egg Yolks
1/4 lemon juiced
1 pinch salt
1 pinch cayenne pepper
1/4 cup salted buter melted
1 Tbsp Mayonnaise

THINGS YOU’LL NEED:

World’s Largest Gigantic Mug: https://amzn.to/2WR5y2z
Jumbo mug: https://amzn.to/2Gu3jwg (16 oz)
Normal Mug: https://amzn.to/2tgHI2p (8oz)
Tiny Mug: https://amzn.to/2tdQRsQ (4 oz)
tiny spoon: https://amzn.to/2teq4fM
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Mug Cake Instructions:

Stir dry ingredients together in a microwavable safe mug.
Whisk in wet ingredients.
Add any extras like chocolate chips or sprinkles.
Cook in a microwave for to the chart below based on your mug size
Let cool 2-3 minutes

World's Largest Gigantic Mug: 20 minutes
Jumbo Mug: 5 minutes
Normal Mug: 1 minute 45 seconds
Tiny Mug: 1 minute

Breakfast Sandwich Instructions:

Add eggs & milk and beat
Microwave on high for 45 seconds stir
Microwave until eggs are almost set, 30 to 45 seconds longer
Toast english muffin
Microwave bacon in mug
McMuffin Egg, spray mug & crack egg into mug
Microwave 45 seconds

Spaghetti & Meatball Instructions:

Add broken spaghetti, water & salt, stir
Cover and microwave high for 4 minutes
Stir
Cover and microwave high for 3-4 minutes
Microwave meatballs in mug
Add spaghetti, mix in tomato sauce, add meatballs and microwave
Top with grated cheese and Italian seasoning

Cheeseburger Instructions:

Microwave meat in mug
Microwave bacon in mug
Microwave meat with cooked cheese & bacon in a mug
Toast bun
Add pickles, ketchup & mustard to bottom bun
Flip mug on top of bottom bun
Put top on

Pizza Instructions:

Mix flour, salt, baking powder & soda together
Whisk 3 Tbsp Milk & 1 Tbsp Oil
Add marinara sauce
Top with cheese & mini pepperoni
Microwave 70-80 seconds

Mac & Cheese Instructions:

Macaroni, water & salt microwave 2-3 minutes stir
Add milk, cornstarch, cheese, salt & pepper microwave 60 seconds

Fried Rice Instructions:

Microwave 10 minutes uncovered on high
Microwave 15 minutes uncovered on medium low
Do not stir rice
Cover mug with rice & peas & carrots, cover with cling film

Eggs Benedict Instructions:

Beat egg yolks, lemon juice, salt & cayenne pepper
Slowly stream melted butter into the egg yolk mixture while whisking
Microwave for 15 to 20 seconds
Add hot water to mug & salt, 1/2 tsp cider vinegar
Break egg into mug while in microwave
Microwave 2.5-3 minutes
Microwave bacon
Lay bacon down on english muffins
Lay poached egg on top
Ladle on hollandaise and sprinkle on chives

Nutritional Facts:
Serving Size: 1 Calories: 9,360 Fat: 432 Saturated Fat: 108 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 1,224 Sugar: 684 Sodium: 12,240 Fiber: 0 Protein: 72 Cholesterol: 1,944

5 FOOT LONG BURRITO 🌯

Sun, 17 Mar 2019 16:10:52 GMT

This recipe came from three inspirations: an upcoming trip to Mexico, our good friend Alejandro, and the internet. Great recipe to make if you're having a big party! It surely will feed everyone.

8,979 Calories

5 FOOT LONG BURRITO ��

If you are serious about making this recipe it could be difficult for you to find the ingredients at your local grocery store. Look in your town for a Mexican market.

Ingredients:

2 Giant Tortillas Packags
Manteca - or Pig Fat, Oil, Lard
10 lbs Pork: Ribs, Shoulder, Skin, Stomach
2 Oranges
1 Mexican Coco Cola
Shredded Lettuce
Queso Chihuahua
4 Cups Refried Beans
2 Cups Spanish Rice

Salsa Verde

Tomatillos, boiled
Avocado
Cilantro
1 Tomato
1 Jalapeno

Salsa Rojo

Mix of Mexican Peppers: Ancho Chilis, Serranno Chilis,
Pepper corns
1 Tomato
1 Onion

THINGS YOU’LL NEED:

Long Table
Tin Foil
Stir Paddle: https://amzn.to/2HEdEGy
High Powered Pressure Cooker: https://amzn.to/2W4T5XN
Blender : https://amzn.to/2UGgXRd
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Begin with making your meat by preheating your oil/fat to 350F. Once to temp add your pork. Cook for at total of 4 hours. At the 3 hour mark add in Oranges and Mexican coca cola.
While the pork cooks prepare your salsas. We made one red and one green. For the red salsa rehydrate your peppers and place them in the blender with tomatoes and seasonings. For the green boil the tomatillos until fork tender and place in blender with the ingredients. Blitz.
Carefully take the carnitas out of the pot and on a cutting board shred meat.
Place two rows of tinfoil on a long table. Place your tortillas down in a row, slightly overlapped. Add refried beens, Spanish rice, carnitas, shredded lettuce, queso chihuahua, and salsa of choice.
Grab 3 of your friends/family and roll, careful to tuck in the ends. Roll up in the tinfoil. Now it's up to you if you want to eat like this or cut up and stick in the oven for 25 minutes to get the cheese melt. Enjoy!

Nutritional Facts:
Serving Size: 1 Calories: 8,979 Fat: 379 Saturated Fat: 107 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 713 Sugar: 84 Sodium: 21k Fiber: 43 Protein: 656 Cholesterol: 1.788

GIANT SOUR PATCH KID

Wed, 20 Feb 2019 23:00:58 GMT

After receiving hundreds of requests from YOU to oversize a Sour Patch Kid, we finally did it! We couldn't believe it when we found out about what a Sour Patch Kid really is... ��

3,117 Calories

GIANT SOUR PATCH KID

Ingredients:

100 grams of Unflavored Gelatin
6 Packs of Jello
2 Cups Water
Corn Starch
Powdered Sugar
Citric Acid

THINGS YOU’LL NEED:

Polly Plastics: https://amzn.to/2IbOkIu
Big thanks to APyroDesign for creating the 3D printed reverse mold!
GET A GIANT SOUR PATCH KID HERE:
https://etsy.me/2E0cGki
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

If you decide to go giant with your sour than sweet candies you will need to have a giant sour patch kid 3D printed and sent to you. See above link with more details.
When you receive the Sour Patch Kid mold in the mail, mix together the polly plastics until there are no streaks. Use the mold to create a reverse mold with the polly plastics around the sour patch kid. Let set for 30 minutes.
While setting make your gummy consisting of gelatin, jello, and boiling water. Stir until combined and fill the mold. Let cool and set in the refrigerator for 8 hours.
Sift corn starch in a bowl. In a separate bowl sift one part powdered sugar with one part citric acid, mix to combine.
Coat the giant gummy with a light dusting of corn starch. Then coat in a mixture of powdered sugar and citric acid, as needed. Enjoy!

Nutritional Facts:
Serving Size: 1 Calories: 3,117 Fat: 0 Saturated Fat: 0 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 645 Sugar: 595 Sodium: 2,282 Fiber: 0 Protein: 145 Cholesterol: 0

MOZZARELLA STICK INCEPTION

Sun, 17 Feb 2019 15:31:37 GMT

JP's challenged to create 100 layers of mozzarella stick. Can he do it?

8,650 Calories

MOZZARELLA STICK INSIDE MOZZARELLA STICKS ��➡️��➡️��

On another episode of JP Makes Weird Stuff While Julia Does NOT Approve, JP decides to take his 100 Layer Deep Fried Pizza Challenge to the next level by trying this out with his other most favorite food: Mozzarella Sticks. JP's mozzarella stick inception is absolutely beautiful and completely maintains all of those glorious flavors of mozzarella sticks. So as 100 layers may or may not be something you should recreate at home, mozzarella sticks inside of mozzarella sticks is a must try at-least once!

Ingredients:

1 Poli-O String Cheese
10-15 Packs of Mozzarella Cheese Slices
1 Bag Flour
2 Lg Containers Bread Crumbs
20 Eggs
2 Cups Milk
Oil For Deep Frying

THINGS YOU’LL NEED:

Deep Fryer: http://amzn.to/2nHDBe6
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Preheat a deep fryer or large stock pot to 350°F
Set up a breading station with a tray of flour, whisked egg and milk, and bread crumbs
Double bread the polio string cheese with flour, egg mixture, and bread crumbs.
On a large plate place mozzarella cheese slices. Microwave or heat in the oven until slightly melted (15-30 seconds)
Carefully wrap the mozzarella stick in cheese. Double bread again
Deep fry for about 2 minutes, or until golden brown. Carefully place on a grease tray
Repeat steps 4-6 until you can't fit you mozzarella stick baby in the deep fryer anymore

Nutritional Facts:
Serving Size: 1 Calories: 8,650 Fat: 341 Saturated Fat: 60 Unsaturated Fat: 10 Trans Fat: 0 Carbohydrates: 985 Sugar: 95 Sodium: 22,400 Fiber: 49 Protein: 371 Cholesterol: 2,090

MELTING ALL THE VALENTINES DAY CANDY

Sat, 09 Feb 2019 15:33:40 GMT

Julia attempts to take romance to the next level in creating the craziest Valentine EVER by melting together ALL the Valentines Day Candies.

8,547 Calories

MELTING ALL THE VALENTINES DAY CANDY

It is before Valentines Day, is Valentines Day, or is after Valentines Day and you landed here looking for ideas on how to celebrate. Either that or you just like to be entertained by people taking on internet trends. Some of the best rated Youtuber's have been melting everything from candy to candles together inspiring this food experiment.

Ingredients:

Dove Chocolate Hearts
Chocolate Rose
Russel Stover Milk Chocolate Hearts
Lindt Gourmet Truffles
Ferrero Rocher
Conversation Hearts
Hershey Kisses
Russell Stover Truffle Heart
Snickers Heart
Twix Heart
Russel Stover Maple Creme
Giant Hershey Kiss
Snickers, Twix, Milkyway
Kitkat Bars
Reeses Pieces Cups
Starburst
Skittles
Heart shaped Peeps

THINGS YOU’LL NEED:

Parchment Paper
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Start by raiding the Valentines Day aisle at any pharmacy or grocery store.
Open all the packages and place unwrapped candies in a bowl.
Prepare one of the Valentines Day heart shaped boxes as a mold. Line with parchment paper.
Bring a large pot with water to boil on medium high heat. Place a large metal bowl on top. Make sure no condensation enters the top of the bowl.
Place chocolate in the bowl and use a rubber spatula to stir through. Enjoy the melting process. Add more chocolates. Add the hard candies last. Take off the heat and continue to stir.
Turn out the chocolate into your prepared mold and let set for 2-3 hours.

Nutritional Facts:
Serving Size: 1 Calories: 8,547 Fat: 478 Saturated Fat: 273 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 1,033 Sugar: 864 Sodium: 1,528 Fiber: 28 Protein: 87 Cholesterol: 201

DIY GIANT PIZZA POT PIE 🍕🥧

Sat, 02 Feb 2019 15:32:49 GMT

This weeks recipe is for the pizza lovers out there.

5,793 Calories

DIY GIANT PIZZA POT PIE ��

The genius idea of combining pizza and pot pies birthed the glorious pizza pot pie invented by a restaurant in Chicago. This dish is incredibly cheesy and jam packed with everyones favorite flavors of pizza but with a new fun way to eat. If you've never seen or heard of it before we're ecstatic to be the messenger and highly recommend you make this either as a personal pizza pot pie or feed a family of 4 with our giant version.

Ingredients:

2 1/2 Pounds Mozzarella
1 Stick Butter

Meat Sauce

2 Large Cans of San Marzano
1 White onion
1 Green Pepper
8 Garlic Cloves, minced
Baby Bella Mushrooms

1 lb Pork
1 lb Ground Chuck

Pizza Dough

Yeast
Warm Water
Flour
Sugar
Olive Oil

THINGS YOU’LL NEED:

Kitchen Aid: https://amzn.to/2L3imw0
Giant Porcelain Bowl: https://amzn.to/2syxXfN
Normal Size Porcelain Bowls: https://amzn.to/2sB5h5L
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Start by making the pizza dough. Activate the yeast in warm water with sugar, as directed on the packet. Add the activated yeast to the stand mixer and salt and flour. Punch it down, until the air comes out, let rise for one hour. Repeat.
Make the meat sauce with 1/2 ground pork and 1/2 ground beef, add tomatoes, chopped onions, minced garlic, bring to a boil and reduce for about 1-3 hours. Stirring throughout. The longer the sauce simmers, and cooks down, the better it will taste.
In a large porcelain bowl brush in melted butter. Layer in mozzarella cheese slices. Add the fillings. The classic version has mushrooms. Ladle in the meat sauce. Place the dough on top. Bake for 30-45 minutes.
When golden brown and cooked through take out of the oven and cool for 5 minutes. Carefully flip the bowl on a large cutting board or plate. Use a spoon to pull the pizza dough away from the bowl and pull the bowl off the top of the pizza pot pie. Dig in!

Nutritional Facts:
Serving Size: 1 Calories: 5,793 Fat: 227 Saturated Fat: 84 Unsaturated Fat: 8 Trans Fat: 0 Carbohydrates: 582 Sugar: 93 Sodium: 10,813 Fiber: 46 Protein: 341 Cholesterol: 441

DIY GIANT McRIB

Sun, 27 Jan 2019 16:02:31 GMT

DIY GIANT McRIB

Competition is on. Who made the McRib better? Giant or Super Long? It's up to you. Vote on Youtube.

5,626 Calories

The McRib is an infamous fan favorite from McDonalds that is only available for limited time. The sandwich keeps coming back but when it's not available you guys may find yourself needed the intel of how it's done. Julia went ahead with a recipe totally from scratch with fresh ingredients and JP figured out a way to make this similarly to what McDonalds does.

This recipe is made absolutely from scratch from the pickles to the barbecue sauce to the bread. We even went to a local butcher to pick up locally sourced St. Louis Ribs.

Ingredients:
Barbecue Sauce

1 Lg Onion, finely chopped
8 Garlic cloves, minced
1/2 cup vegetable oil
10 tsp chili owder
1 tsp paprika
1 tsp salt
2 tsp fresh ground black pepper
1 pinch cayenne pepper
4 cups ketchup
2 cup brown sugar packed
1/2cup cider vinegar

Pickles

4 Large Pickles
4 Cups Water
2 cups vinegar
2 tbsp kosher salt
1 tsp sugar
dill
1 head of garlic, skin removed, cloves smashed
peppercorn to taste

Dry Rub

1/3 Cup Paprika
1/3 Cup Brown Sugar
1/4 Cup Kosher Salt Salt
2 tbsp Mustard Seed
1 tsp Black Pepper
1 tbsp Oregano
1 tbsp Coriander

Roll

1 1/2 tsp active dry yeast about 1/4 oz
1 1/2 cups warm water divided
2 tsp sugar divided
2 tbsp olive or vegetable oil
2 tsp kosher salt
2 cups bread flour
2 cups all-purpose flour

THINGS YOU’LL NEED:

Sous Vide Container: https://amzn.to/2Cc3kRW
Sous Vide: https://amzn.to/2REcu3g
Kitchen Aid: https://amzn.to/2L3imw0
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Start 1 week in advance by making pickle. Slice cucumbers into 1/2 inch slices and set aside. Place a large pot on the stove top. Pour in water, vinegar, salt, and sugar and bring to a boil. Once the mixture is dissolved through remove from the heat. Add the cucumbers to the jars. Add the dill, garlic, and peppercorns and pour the brine overtop. Seal and refrigerate for 1 week.
Also prepare the barbecue sauce. Place large pot with oil on medium high heat, add onion and cook down, then add garlic. Add seasonings, stir through. Add in ketchup, brown sugar, and cider vinegar and bring to a boil. Reduce heat to low and simmer for 1 hour, uncovered. Cool to room temperature and then refrigerate for at least 24 hours.
Mix together all of the dry rub ingredients and put in a spice grinder to reduce to a powder.
Remove the membrane from the ribs, as seen in the Youtube video, keep the ribs whole. Rub the spice mixture generously.
Place the ribs in vacuum seal bags and add 4 drops of liquid smoke and let rest for a minimum of 4 hours.
Add ribs to water bath and cover with a lid for 12 hours at 165F.
While ribs are in the water bath make the giant McRib roll. In a stand mixer bowl, add yeast to 1/4 cup water and sprinkle in tsp sugar over the mixture. Let sit until foamy. Add remaining 1 1/4 cup water and 1 tsp sugar. Add oil and stir to combine. In a seperate bowl combine salt and flour and add the dry mixture to the wet mixture. Knead using the dough hook for 5 minute, or until smooth and elastic. Grease a large bowl and place the dough into it, cover and let rise until it doubles in size. Punch the dough down, knead, and shape into 2 oversized hoagie rolls, to fit the size of the rack of ribs. Cover again and let rise for about 25 minutes. Bake until golden brown, about 30 minutes. Remove and cool on a wire rack.
Remove ribs from bag and pat dry with paper towels. Preheat oven to 300F. Line a backing sheet with foil and place a wire rack in each. Cook for 20 minutes. Brush ribs with sauce and cook for 10 minutes. Remove and brush another layer of sauce and return to the oven for another 10 minutes. Paint with the sauce one more time before

Nutritional Facts:
Serving Size: 1 Calories: 5,262 Fat: 280 Saturated Fat: 0 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 397 Sugar: 20 Sodium: 7,008 Fiber: 22 Protein: 264 Cholesterol: 850

Use this recipe if you want your McRib super long as well as made quick and easy.

Ingredients:
Onioin
Pickles
Large Loaf of Bread
Rib Meat from TV dinners

THINGS YOU’LL NEED:

HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Microwave the TV dinners to package instructions
Slice loaf
Place rib product on bread.
Place pickles and onion then the top bun.

Nutritional Facts:
Serving Size: 1 Calories: 5,262 Fat: 280 Saturated Fat: 0 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 397 Sugar: 20 Sodium: 7,008 Fiber: 22 Protein: 264 Cholesterol: 850

DIY MOST STUF OREO

Mon, 21 Jan 2019 20:03:53 GMT

Oreo released The Most Stuf Oreo, they are INCREDIBLY huge, and they are saying they have, "the most creme ever".

1,800 Calories

DIY MOST STUF OREO

The Most Stuf Oreo is essentially a doubled up version of the Double Stuf Oreo and people are ecstatic with the upgrade. We went to our local grocery store and couldn't find it so we decided to make it for ourselves. The packaging to our eyes make the Most Stuf Oreo look HUGE so we went all in recreating that Oreo all out of Oreo ingredients.

Ingredients:

1 Container of Oreos
1 Container of White Frosting
1 Stick Butter

THINGS YOU’LL NEED:

Food Processor: http://amzn.to/1M9eyFc
2 Cake Rings: https://amzn.to/2CzMpJa
Silicon Mat: http://amzn.to/2HjY7s7
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Begin by splitting the Oreos in half. Use a knife to scrape the creme into a bowl. Place the cookies in a separate bowl. Repeat until the container is empty and all the Oreos are separated.
Blitz the cookies. Add melted butter and blitz again.
Place silicon mats on a baking sheet. Place the cake rings on top. Split the cookie mixture into both molds.
Bake at 350F for 30 minutes or until cooked through. Cool.
Place one cookie on a cutting board. Take a ring mold and fill with white frosting. Use a rubber spatula to more easily release the mold from the frosting. Top with other cookie and enjoy!

Nutritional Facts:
Serving Size: 1 Calories: 1,800 Fat: 90 Saturated Fat: 30 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 250 Sugar: 180 Sodium: 900 Fiber: 5 Protein: 5 Cholesterol: 0

DIY IMPOSSIBLE BURGER

Sun, 20 Jan 2019 15:05:55 GMT

The Impossible Burger has sparked a plant based burger trend. Julia heads to the test kitchen to learn more about this meatless "beef" and tries to make one herself. Can people taste the difference?

452 Calories

DIY IMPOSSIBLE BURGER

The Impossible Burger, now known as the Impossible Burger 2.0, has sparked a plant based burger trend. One of their goals is to convert meat eaters into not meat eaters. These burgers do not have any beef but they perfectly resemble and taste like a beef burger. Since the patty has been released other brands such as Beyond Meet have taken to the grocery stores. Even Carl's Jr. is offering a beyond beef burger for a limited time. We have a feeling they are going to be everywhere soon and needed to know what was in it. So we head to the test kitchen to attempt to make our own non meat dish that tastes just like meat.

The most difficult part of this recipe may be finding the ingredients. Either buy them online or head to your closest health food store. Other than that, all you haver to do is combine your ingredients to make the meatless meat, and make your burgers as normal.

Ingredients:

Tempeh
1 Can Beats
Liquid Iron Drops: https://amzn.to/2SM9Y8i
3 Scoops Vegetable Protein: https://amzn.to/2SM32Z5
150 ml Water
1 tsp Nutritional Yeast: https://amzn.to/2SO1Mo8
1 tsp Salt
1 tsp Garlic Powder
1 Cup Coconut Oil: https://amzn.to/2SKfzMl

THINGS YOU’LL NEED:

HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

You are going to need 4 components of the recipe including the Protein, the flavor/aroma, a binder, and a fat. Start with spreading 1 cup of coconut oil in a thin layer and place in the freezer for 30 minutes. Then break up the protein, in this case we are using a high protein soy product called tempeh. Break this up roughly in a large bowl and set aside.
For the flavor/aroma strain the beet juice from the can of beats. Set the beats aside for a different recipe. Measure 1 cup of juice and add a few drops of liquid iron. This is a vegan product that will give the meaty component. Do not put too much of this in your recipe.
In a separate bowl mix together the binder ingredients including vegetable protein, water, nutritional yeast, salt, and garlic powder.
Take oil out of the freezer and chop up. Pour 1/2 cup of the flavor into the protein. Add the binder mix well. Then add the fat, about 20%.
Press the non meat beef into patties. Bring a pan to medium high heat and pan fry on both sides. Add cheese.
Build just like any other burger: start with the bottom bun, mayo, lettuce, tomato, burger, and top bun. You can also use this mixture for other beef substitutions such as meat balls, skewers, and sloppy joes.

Nutritional Facts:
Serving Size: 1 Calories: 452 Fat: 0 Saturated Fat: 0 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 119 Sugar: 113 Sodium: 3 Fiber: 0 Protein: 0 Cholesterol: 0

BREAKFAST INCEPTION 🥔🥓🍳🧀🥞🥐

Sun, 06 Jan 2019 13:23:03 GMT

Breakfast Inception �� CHOOSE YOUR OWN ADVENTURE

4,610 vs 3,390 Calories

Breakfast inside of breakfast inside of breakfast may be the best way to eat breakfast.

From the extreme success of JP's strange inception recipes he has decided to create a breakfast version. From an abundance of requests of recipe ideas for this recipe we've decided to create an interactive recipe experience. Watch this first video and you can decide if you'd like a breakfast sandwich or a breakfast burrito in the center of your breakfast inception. For each layer you will have the choice what item encapsulates it. Some of these breakfast ingredients may not work some will. It is up to you to get to the end of the recipe.

Ingredients:

Breakfast Sandwich or Breakfast Burrito
Eggs
Milk
Butter
Oil
Bacon
Cheese
Sausage
Pizza Dough
Croissant Dough

THINGS YOU’LL NEED:

HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Recipe Type: Entree

Cuisine: American
Author: HellthyJunkFood

Instructions:

Start by choosing the center of the breakfast sandwich: Breakfast Sandwich or Breakfast Burrito
Then you have the choice to either wrap it in ham or bacon
After that choose hash browns or eggs and cheese
Then the opposite eggs and cheese or hash browns
Last decide to either wrap in croissant or burrito

We hope you enjoy this Choose YOUR Own Adventure recipe live now on Youtube.

CHOPPED CHEESE

Sun, 30 Dec 2018 14:27:00 GMT

965 Calories

Chopped Cheese

In our latest episode of HellthyJunkFood we went on a chopped cheese journey all thanks to our friend Ramy. Learn everything you need to know about chopped cheese from what it is, where it comes from to how you can make it at home. It’s basically the perfect mix between a cheeseburger and a Philly cheese steak.

After visiting NYC and heading to the corner-shops for the sandwich we head back home to recreate this amazing bodega find. We also experiment with upscaling this junk food. If you’ve never had one before we highly recommend you making this yourself.

Author: HellthyJunkFood
Recipe Type: Entree

Cuisine: American
Serves: 1

Ingredients:

Ground Beef
Onions, Peppers,
Hero/Hoagie/Sub Roll
American Cheese
Mayo, Ketchup
Tomato
Shredded Lettuce

THINGS YOU'LL NEED:

HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Preheat a griddle to medium high heat
Prepare your onions, peppers. to taste. Slice the tomatoes into slices.
Add a tbsp of olive oil and bring to temperature. Start to cook down the peppers and onions on half of your griddle.
Toast your roll on the other half. When toasted take off the griddle add mayo and ketchup.
Cook down the ground beef by adding it to the precooked peppers and onions on the griddle. Chop the meat and vegetables together.
Once fully cooked shape the meat into the hoagie size and add cheese.
Once melted, use a large spatula to place the chopped cheese into the bun. Close up, cut in half, and dig in! But be careful it’s hot.

DIY EDIBLE TIDE PODS FT UGLY SWEATER COOKIE

Sat, 22 Dec 2018 14:00:00 GMT

9,977 Calories

DIY Edible Tide Pods

We have jumped on the Christmas spirit band wagon this year in making Ugly Sweater Christmas Sweater Cookies. Seen some fun designs online and thought to ourselves, we should try to make one life size. Did we succeed? I think so... especially when it comes to making sure this cookie was extra ugly. This is a great recipe for kids and one giant cookie will feed the whole family this holiday season. Yum!

Prep Time: 5 mins
Cook Time: 60 mins
Total Time: 1 hour 5 mins

Recipe type: Dessert
Cuisine: American
Serves: 1

Ingredients:

4 Tubes Sugar Cookie Dough

Icing:

5 Cups Confectioners Sugar
10 Tbsp Milk
10 Tbsp Light Corn Syrup
2 Tbsp Vanilla Extract
50 Color Set: https://amzn.to/2Ec4XbV

Things You'll Need:

Scriber: https://amzn.to/2EeOtsz
Ugly Sweater Cookie Cutters: https://amzn.to/2PvGuci
Kitchen Aid Stand Mixer: https://amzn.to/2L3imw0
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Either make sugar cookie dough our use store bought pre-made sugar cookie dough.
Place two silicon mats on a large sheet pan.
Mold the cookie dough into 1 large, flat sheet, using a rolling pin to make one even layer.
Cut the cookie dough into the shape of a giant ugly sweater.
Bake at 350°F for 45 minutes to an hour, or until golden brown.
Make the icing by mixing confectioners sugar and milk in a stand mixer on slow speed, until creamy. Whisk in corn syrup and extract. Pour the icing into separate bowls and stir in food coloring.
Decorate. Make sure to let the icing set in between layers. Have fun with this part!

Nutritional Information:

Serving Size: 1 Calories: 9,977 Fat: 322 Saturated Fat: 97 Unsaturated Fat: 1 Trans Fat: 0 Carbohydrates: 1,736 Sugar: 1,287 Sodium: 6,160 Fiber: 1 Protein: 65 Cholesterol: 325

🍩 inside a 🥞 inside a 🥧 inside a 🍪 inside a 🎂 inside a 🍦

Wed, 19 Dec 2018 22:06:00 GMT

6,135 Calories

�� Inside A �� Inside A �� Inside A �� Inside A �� Inside A ��

We received another crazy request from a follower to make a dessert inception. So in another episode of JP Makes Weird Stuff While Julia Doesn't Approve Jp goes all in on an inception that you won't be able keep your mouth shut from drooling over, we think. If you love sweets as much as we do then you'll love watching JP make this recipe. We don't recommend you doing this yourself but we did it for science.

Prep Time: 3 hours
Cook Time: 3 hours
Total Time: 6 hours

Author: HellthyJunkFood
Recipe Type: Dessert
Cuisine: American
Serves: 1

Ingredients:

Strawberry
1 Donut
Pancake Mix
Chocolate Chips
1 PKG Pie Dough
Apple Pie - Dough
Cookie Dough
Cake Batter
Eggs
Milk
Vegetable Oil
Ice Cream
1 Gallon Vanilla Ice Cream
1 Gallon Chocolate Ice Cream
Oreos

Icing:

2 Tbps Sugar
2 Tbps Vanilla Extract
2 Cups Cold Heavy Cream
Spray Oil

THINGS YOU'LL NEED:

Ring Molds: http://amzn.to/2GNI6Kv
Offset Spatula: https://amzn.to/2h3TAhR
Turn Table: https://amzn.to/2wqAvMw
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

Instructions:

Place a strawberry inside a doughnut for the center.
Wrap that in a pancake somehow.
Put that in an apple pie.
Surround by a giant chocolate chip cookie.
Now put that inside a birthday cake.
Cover it entirely with ice cream and make it look pretty.

Nutritional Information:

Serving Size: 1 Calories: 6,135 Fat: 262 Saturated Fat: 146 Unsaturated Fat: 5 Trans Fat: 0 Carbohydrates: 852 Sugar: 504 Sodium: 51,93 Fiber 8 Protein: 79 Cholesterol: 751

WE SUSHI TACO BELL

Sun, 09 Dec 2018 16:10:00 GMT

272-576 Calories

We join our friends at Wave Asian Bistro & Sushi to sushi Taco Bell. This post is dedicated to what fusion food is all about.

Sushi CrunchWrap

The Sushi Chrunchwrap is by far the most delicious Sushi TB that we made.

576 Calories

Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins

Author: HellthyJunkFood
Recipe Type: Main
Cuisine: Asian/American
Serves: 1

Ingedients:

5 Nori
1/2 Cup White Rice
1/3 Cup Spicy Ahi Tuna
1/3 Cup Crab
1/2 Avocado
Tempura Batter
Oil for Deep Frying

THINGS YOU'LL NEED:

Deep Fryer: https://amzn.to/2nHDBe6
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9Cz0

Instructions:

Cut 1 piece of nori into a circle. Coat in tempura and fry until golden.
Connect 4 pieces of nori with some rice as glue. Go in with a circle layer of rice, topped with spicy crab, ahi tuna, the tempura nori, then cucumber and avocado.
Dip into tempura and fry one more time.

Nutritional Information:

Serving Size: 1 Calories: 576 Fat: 17 Saturated Fat: 1 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 73 Sugar: 5 Sodium: 860 Fiber: 2 Protein: 27 Cholesterol: 23

Sushi Taco

Taco Bell is known for tacos, so sushi taco had to be a thing!

272 Calories

Prep Time: 3 mins
Cook Time: 5 mins
Total Time: 8 mins

Author: HellthyJunkFood
Recipe type: Main
Cuisine: Asian/American
Serves: 1

Ingredients:

1 Nori
Spicy Ahi Tuna
Tempura Batter
Oil for Deep Frying
Shredded Lettuce & Carrots

THINGS YOU'LL NEED:

Deep Fryer: https://amzn.to/2nHDBe6
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9Cz0

Instructions:

Take one nori piece and cut into an oval "taco" shape.
Dip in tempura and dry until lightly golden brown.
Layer in ahi tuna, shredded lettuce, and carrots
Dive in!

Nutritional Information:

Serving Size: 1 Calories: 272 Fat: 7 Saturated Fat: 0 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 28 Sugar: 1 Sodium: 450 Fiber: 1 Protein: 26 Cholesterol: 38

Sushi Burrito

The sushi burrito has been trending forever and now with the push of sushi'ing TB we are making one. It's amazing to eat a sushi roll with your hands. No chopsticks needed!

402 Calories

Prep Time: 5 mins
Total Time: 5 mins

Author: HellthyJunkFood
Recipe: Main
Cuisine: Asian/American
Serves: 1

Ingredients:

2 Nori
1 Cup Sushi Rice
Sushi Grande Salmon
Ahi Tuna
Lettuce
Cumcumber
Avocado
Sriracha Aioli

THINGS YOU'LL NEED:

HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9Cz0

Instructions:

Take two pieces nori and glue together with some rice.
Stuff with rice and layers of sushi grade fish lettuce. cucumber, and avocado.
Roll tight and cut in half. Serve!

Nutritional Information:

Serving Size: 1 Calories: 402 Fat: 13 Saturated Fat: 1 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 49 Sugar: 8 Sodium: 435 Fiber: 8 Protein: 32 Cholesterol: 22

Instructions:

Take two pieces nori and glue together with some rice.
Stuff with rice and layers of sushi grade fish lettuce. cucumber, and avocado.
Roll tight and cut in half. Serve!

Hellthy Nutritional Information:

Serving Size: 1
Calories: 402
Fat: 13
Saturated Fat: 1
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 49
Sugar: 8
Sodium: 435
Fiber: 8
Protein: 32
Cholesterol: 22

Sushi Nachos

Sushi and nachos are already both amazing things. Putting them together was just meant to be. This is fun to eat and super easy to make. It’s like the ultimate poke bowl.

504 Calories

Prep Time: 5 mins
Total Time: 5 mins

Author: HellthyJunkFood
Recipe: Appetizer
Cuisine: Asian/American
Serves: 1

Ingredients:

Chips - Wontons
Ahi Tuna
Sriracha Aioli
Wasabi Aioli
Scallions, Garnish
Oil for Deep Drying

THINGS YOU'LL NEED:

Deep Fryer: https://amzn.to/2nHDBe6
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9Cz0

Instructions:

Cut the wontons in half. Deep fry until golden brown and crispy.
Place chips on a plate and top with ahi tuna, sriracha aioli, wasabi aioli, more tuna, and scallions.

Nutritional Information:

Serving Size: 1 Calories: 504 Fat: 27 Saturated Fat: 2 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 30 Sugar: 7 Sodium: 1087 Fiber: 3 Protein: 32
Cholesterol: 50

Sushi Mexican Pizza

People have been making sushi pizza for a while now but has anyone ever sushi’d a Mexican Pizza? Now we have.

513 Calories

Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins

Author: HellthyJunkFood
Recipe Type: Main
Cuisine: Asian/American
Serves: 1

Ingredients:

2 Nori
1 Cup Sushi Rice
Ahi Tuna
Crab
Sriracha Aioli
Scallions
Tempura Batter
Oil for Deep Fry

Instructions:

Cut 2 pieces of nori into circles.
Dip into tempura batter and lightly fry.
Build the pizza with the nori down first, then rice, ahi tuna, another nori, topped with spicy crap, small diced tuna, and scallions.
Cut into 4 pizza slices.

Nutritional Information:

Serving Size: 1 Calories: 513 Fat: 13 Saturated Fat: 0 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 42 Sugar: 9 Sodium: 1,209 Fiber: 2 Protein: 42
Cholesterol: 50

COTTON CANDY FLOWER

Sun, 02 Dec 2018 14:58:00 GMT

2,250 Calories

In celebration of National Cotton Candy day we created cotton candy flowers. If you can get your hands on a cotton candy machine these are super fun and easy to make. It will also be one of the most beautiful and delicious treats to ever come from your kitchen.

Cotton Candy Flower

Cook Time: 15 mins
Total Time: 15 mins

Author: HellthyJunkFood
Recipe Type: Dessert
Cuisine: American
Serves: 1

Ingredients:

Floss Sugar: https://amzn.to/2Pcqv9m

THINGS YOU'LL NEED:

Cotton Candy machine: https://amzn.to/2QsBAS4
Cotton Candy Cones: https://amzn.to/2PcqQCA
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9Cz0

Instructions:

Preheat the cotton candy machine.
Once hot spoonful your sugar into the machine.
Grab the skewer and quickly rotate catching and shaping the candy around the stick.
Keep adding different colors of candy.
Using a skewer, press the shape of the flower into the candy. Petals for a flower. You can get creative with this by making a heart or even a butterfly. As you add more candy repeat using the skewer to make the shape.

Feel free to stop at any time but we decided to see how big we could make it. We noticed that if there is not the correct humidity as we made it bigger the cotton candy was having trouble staying together. We carefully would pour a small amount of water into the machine to create steam for the cotton candy flower. You will notice if you are in a very dry climate it will be more difficult to achieve this.

Nutritional Information:

Serving Size: 1 Calories: 2,250 Fat: 0 Saturated Fat: 0 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 600 Sugar: 600 Sodium: 0 Fiber: 0 Protein: 0
Cholesterol: 0

FAST FOOD LASAGNA (A Tribute to EpicMealTime)

Sun, 25 Nov 2018 15:37:00 GMT

48,514 Calories

Once again we joined forces with our good friend Josh Elkin to create a tribute to our Youtube inspiration: EpicMealTime. Back when we we first met we loved watching this famously glutinous channel showcasing crazy fast food concoctions, hard man attitude, and highly caloric meals and with the help of an OG member we we’re able to recreate one of their most iconic recipes, The Fast Food Lasagna.

Fast Food Lasagna

Prep Time: 2 hours
Cook Time: 10 mins
Total Time: 2 hours 10 mins

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

15 Big Macs
15 Teen Burgers
7 Orders Onion Rings
2 Lg pkg Bacon
1 Lg Cup Big Mac Sauce
2 Lg Bags Mozzarella Cheese

Meat Sauce:

1 Lg Onion
1 Lg Can Tomato Sauce
2 lbs Ground Beef
1 pkg Italian Sausage
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
Jack Daniels

THINGS YOU'LL NEED:

HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9Cz0

Instructions:

Begin with laying the bacon strips on a tinfoil lined baking sheet and bake for about 30 minutes until cooked through.
Make the chili by mincing an onion and chopping the cooked bacon. Place them in a large stock pot at medium high heat. Cook down until caramelized then add the sausage and ground beef. Cook down and strain extra oil. Add the red sauce and seasoning. Add Jack Daniels, to taste. Bring to a boil and then simmer for at-least 1 hour. The longer you simmer the more the flavors will fortify.
In a buffet tray build your lasagna starting with a layer of 15 Baconators, bacon strips, meat sauce, and shredded mozzarella. Then a layer of 15 Teen Burgers, bacon strips, big mac sauce, and shredded mozzarella. Top it off with 15 Big Macs, meat sauce, bacon strips, onion rings, and shredded mozzarella.
Broil until golden brown on top.
Dig in like your life depends on it!

Nutritional Information:

Serving Size: 1 Calories: 48,514 Fat: 3,100 Saturated Fat: 1,083 Unsaturated Fat: 157 Trans Fat: 60 Carbohydrates: 2,524 Sugar: 478 Sodium: 93,745 Fiber: 165 Protein: 2,777 Cholesterol: 7,791

TURDUCKEN RECIPE 🦃🐔🦆

Sat, 24 Nov 2018 19:19:00 GMT

23,048 Calories

In another episode of JP Makes Weird Stuff while Julia Does Not Approve, JP has set out to make a turducken for Thanksgiving. JP wants to stuff a duck inside of a chicken inside of a turkey. He wouldn’t have been able to do it without the help from their friends at The Local Butcher & Market . They may not recommend you make this at home yourself but after stuffing, and smoking this turkey, for the first time ever Julia may actually approve of something that JP has done. It was delicious.

Turducken Recipe

Prep Time: 48 hours
Cook Time: 7 hours
Total Time: 55 hours

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

1 (15 lb) turkey
1 (6 lb) duck
1 (4 lb) chicken
4 Boxes Stove Top
BBQ Dry Rub

Turkey Stock:

1 turkey neck
1 turkey back bone
1 large yellow onion, diced
2 carrots, diced
2 talks celery, diced
1 bunch parsley stems
4 sprigs thyme
1 bay leaf
2 tbsp black peppercorns

THINGS YOU’LL NEED:

Butchers Twine: https://amzn.to/2FcYvMR
Fire Wire Skewer: https://amzn.to/2DxajI8
2 Sewing Needles: https://amzn.to/2PQK4Ch
Smoker Chips: https://amzn.to/2PSVvco
Smoker: https://amzn.to/2T7lqMy
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0

Instructions:

Start by deboning your birds. We had our local butcher help us with this. Keep the drumsticks and the wings in the turkey.
Make your stuffing. JP decided to use Stovetop.
Season all of the birds with a dry rub.
On a large cutting board place your turkey. Stuff the stuffing underneath the breasts and thighs. Then place the chicken on top and stuff the same as the turkey. Last place the duck and stuff the same.
Use the Fire Wire Skewers to sew the turkey back up. You can do all of this with butchers twine as well. Tie the drumsticks together and set in the fridge for 24 hours to dry out.
In a large stock pot place all the bones and add your stock ingredients. Bring to a boil then cover and reduce to a simmer and let simmer for 6 hours. Strain through a cheesecloth when complete. Set aside for your gravy after the turkey is cooked through.
Set up your smoker, by following all your smokers directions. Place turkey inside and cook until it reaches 165°F internal temperature. (We planned a party and our smoker was not cooking fast enough so we decided to bake it ½ way though. You do not have to do this.)

Nutritional Information:

Serving Size: 1 Calories: 23,048 Fat: 1,268 Saturated Fat: 267 Unsaturated Fat: 85 Trans Fat: 0 Carbohydrates: 301 Sugar: 85 Sodium: 46,295 Fiber: 24 Protein: 2,231 Cholesterol: 8,139