_culinary Bombs Recipes

DIRT BOMBS

Steps:

• Preheat the oven to 375°F (190°C). Coat a standard 12-cup muffin pan with the nonstick spray.
• In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cardamom.
• In a stand mixer or a large bowl using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. And the egg and vanilla and beat until smooth. With the mixer on low, alternate adding the flour mixture and milk in three batches beginning and ending with the flour. The batter should look like an irresistibly thick cake batter.
• Divvy the batter among the muffin cups and bake, turning the pan once halfway through, until a toothpick inserted into the center of the dirt bombs comes out clean, 18 to 23 minutes. Let the dirt bombs cool 5 minutes in the pan and then move them to a wire rack.
• While the dirt bombs cool, mix the sugar and cinnamon in a medium bowl.
• Dip each dirt bomb--top and bottom--in the melted butter and then in the cinnamon sugar, turning to coat them completely. Indulge immediately, while still warm, for the most soul-satisfying experience. The dirt bombs will still be quite sigh-inducing even after room several hours at room temperature--but no more.

THANKSGIVING LEFTOVER DINNER BOMBS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a deep-dish pie plate.
• Roll out biscuits, 1 at a time, into a thin rough 7-inch circles. Spread the center of each circle with 1 tablespoon cream cheese. Add 1 teaspoon cranberry sauce and 2 tablespoons each Swiss cheese, stuffing, and turkey. Bring dough up around the filling, pinching it together. Work your way around until the filling is fully encased in the biscuit bomb.
• Place bombs on the pie plate, seam-side down. Repeat with remaining biscuits, cream cheese, cranberry sauce, Swiss cheese, stuffing, and turkey. Fit 7 bombs around the rim of the pie plate and 1 in the middle.
• Brush melted butter over the top of each bomb. Sprinkle with salt and pepper.
• Bake in the preheated oven, rotating once, until deep golden brown, 25 to 30 minutes.
• Rest bombs on a cooling rack for 15 minutes before eating. Serve with warmed gravy for dipping.

THE CLASSIC BOMB

Steps:

• Pour the Jagermeister into a 1 ounce shot glass. Pour the beer into a pint glass. Drop the shot into the beer and serve immediately.

WORLDS SIMPLEST FIZZY BATH BOMBS USING KITCHEN INGREDIENTS

Steps:

• Mix all the dry ingredients together in a bowl by hand.
• Mix oil and scent together. You can choose to add the food color to oil now OR wait and add it to the mixture after everything else is combined in the next step. (If you add the food color to the oil now you will achieve a more uniform color. If you add to the food color after you have mixed the oil into the dry ingredients in the next step you will get a more speckled effect).
• Mix the oil mixture into the dry ingredients and mix very well with a fork. If you did not add the food color in the last step, do so now and mix.
• Now for the fun part! You can mix in some dried flowers if you like, I don't because I hate the mess in my tub. Press the bath bomb mixture into molds. In the middle of the bomb you can push in a little bath pearl or small toy or plastic flower (kids LOVE this). I have also tried sprinkling a little bath salt into the mold before you press in the bath bomb for decoration. Dry over night.
• Separate from molds and they are ready to drop into your bath! Simple huh!

MOLTEN CHURRO BOMBS RECIPE BY TASTY

Steps:

• In a medium saucepan over medium-high heat, combine the water, butter, 2 tablespoons sugar, and the salt, and bring to a boil.
• As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
• Remove the pan from the heat and let cool for 5 minutes before proceeding to avoid accidentally cooking the eggs.
• Mix in the eggs, 1 at a time, fully incorporating each egg before adding the next. Then add the vanilla.
• Line a baking sheet with parchment paper.
• Transfer the dough to a piping bag fitted with a closed star tip.
• Pipe 18 1½-inch (3 cm) spiral rounds onto the baking sheet. Top each with a milk chocolate truffle. Pipe the dough in a spiral to cover the truffles, being careful to completely seal the chocolate. Immediately transfer the tray to the freezer and freeze for 1 hour, until solid.
• Heat the oil in a deep pot until it reaches 350˚F (180˚C).
• Fry in batches of 4 until nicely browned, about 3 minutes, turning so they fry evenly. Drain on a cooling rack, or paper towel-lined plate and dab off any excess oil.
• Combine the remaining ½ cup sugar (100 G) and the cinnamon in a small bowl. Roll the warm churro bombs in the mixture to coat.
• Enjoy!

_CULINARY BOMBS

Steps:

• While being a game warden for over twenty years, it was my good fortune to be invited into many camps. Of course I ended up being an uninvited guest in many others, but I will save those stories for later. Anyway...I couldn't come close to putting a number on how many camp cooks I've crossed paths with over the years, but it for sure numbers in the hundreds. As you might expect, the skill level of these cooks runs the gamut from totally inexperienced to a chef who quit the big time and went to work for a wilderness outfitter to escape the concrete jungle. It's probably safe to say that many of these cooks began their camp cooking education with a wiener on a stick or a can of stew set in the coals at the edge of an open fire. Properly done, you can cook canned goods without a pot and save having to wash some dishes. Improperly done, however... you might end up with beans on your face!As taught to me when I was a Boy Scout, cooking in cans is simple and easy. Even now these many years later, I will occasionally heat a vegetable up in a can if all my DO's are in use. To do this, I merely take a can opener and pierce the top in three or four places on the top, then set it on a couple of small coals right at the edge of the fire. As liquid begins to bubble out the openings, I turn the can a quarter turn with a pair of leather gloves. I keep turning the can until liquid has bubbled out of each of the three or four holes that I put in the top. This allows for even distribution of heat and prevents burning the contents.I CAN'T EMPHASIZE ENOUGH THAT THE TOP OF THE CAN MUST BE PIERCED BEFORE YOU APPLY HEAT TO THE CAN! The openings allow pressure to escape as the contents begin to cook. Failure to provide for the release of pressure will in a very short time result in a 'Culinary Bomb' proportional to the size of the can and how much heat was being applied! A fellow officer responded to a call a couple of years ago to a site along the Little Salmon River in Central Idaho where some subjects were reported to be fishing with 'Dupont Spinners'! For those of you who do not know, a 'Dupont Spinner' consists of one or more sticks of dynamite, or similar explosive, deposited into the water. The explosion in the water stuns the fish, which allows for them to be retrieved merely by using a net.Needless to say, such actions are contrary to regulations and constitute a major violation.When Roy arrived at the riverbank campsite where the explosions had been reported, evidence of the explosions was readily visible. The rookie cook in this camp had set two family size cans of chili con carne with beans in the fire and HAD NOT PIERCED THE TOPS OF THE CANS! Not only did dinner turn out to be a 'bomb,' But he had to endure ridicule from his buddies and a grin from the game warden!Spiced with More Tall Tales - Vegetables and Salads