Recipe Book

Ingredients Cotton Candy Pop

4 strawberries
2 1-ounce bags cotton candy
2 limes
⅓ cup vodka
⅔ cup rosé wine
⅔ cup champagne

Preparation

1. Make 4-5 cuts along the length of the strawberry, starting from the pointed end until just before the stem end. Fan the slices apart with your fingers,
and set aside.
2. Separate the cotton candy into two balls. Cut a slit in the center and push the fanned strawberry inside, sealing up the hole afterwards.
3. Slice half of the lime into rounds, saving the other half for later. Make a single cut on each lime slice, starting from the center and cutting
through the rind.
4. In a large pitcher or jug, mix the vodka and rose. Squeeze the juice from reserved lime half into the mixture, then add champagne.
5. Place the strawberry-stuffed cotton candy balls into two separate martini glasses.
6. Place the lime slices on the side of the glass.
7. Pour the drink mixture around the sides of the cotton candy in a circular motion, and watch it dissolve to reveal the strawberry inside!

LA DOG Ingredients Preparation
CHICAGO DOG
4 beef hot dogs, bacon wrapped - Heat oil in a skillet over medium heat. Add onion and saute for
NYC Dog 2 tsp vegetable oil 7–10 minutes. Set aside.
1 yellow onion, thinly sliced - Open hot dog buns and spread with mayonnaise. Grill hot
mayonnaise dogs and place in buns.
1 poblano pepper - Grill poblano until soft and slightly charred in spots. Let
¼ cup French's yellow mustard cool for a few minutes, then thinly slice.
- Top hot dogs with sauteed onions, poblanos, and French’s
yellow mustard.

Ingredients Preparation

tomato, slices Grill hot dogs and place in buns. Top dogs with tomatoes,
1 tbsp celery salt celery salt, pickle spears, sport peppers, chopped sweet onion,
4 dill pickle spears green pickle relish, and French’s yellow mustard.
sport pepper
sweet onion, Preparation
chopped green pickle relish
French's yellow mustard -Onion sauce: Heat oil in a skillet over low heat. Add in onion
and cook for a few minutes until softened. Stir in water,
Ingredients ketchup, and salt. Cover pan and cook for about 20 minutes,
stirring occasionally, until onions are completely soft and
2 tsp vegetable oil saucy.
onion, thinly sliced -Boil hot dogs until cooked. Place in buns and then layer
¼ cup water sauerkraut, onion sauce, and French’s spicy brown mustard
2 tbsp ketchup on top.
1 tsp salt
sauerkraut
French's yellow mustard

Ingredients Fried Pickles

Vegetable oil for frying Preparation
1 cup all purpose flour 125g
1/2 tsp Salt - Fill a Dutch oven or large saucepan 2-3" deep with oil for frying. Fix a candy thermometer to the edge (make
1 tsp ground black pepper sure it is in the oil but not touching the bottom of the pan)
1/4 tsp paprika and set your heat to medium. Oil will need to reach 375F (190C) before you can begin frying, but this will take 10
1/4 tsp cayenne pepper minutes or so.
1/4 tsp garlic powder Meanwhile, prepare your breading mixture by whisking together flour, salt, pepper, paprika, cayenne pepper, and
½ cup buttermilk garlic powder. Set aside.
1 large egg - In a separate bowl, whisk together buttermilk and egg.
3 kosher dill pickles cut into slices - Once oil has reached 375F (190C), prepare pickles for frying in batches of 3-4 slices
just shy of ¼” thick and lightly patted dry* - Coat slices in flour mixture, gengly shake off excess, dredge in buttermilk/egg mixture, then coat with flour
mixture again.
Dipping Sauce - Transfer (carefully!) to oil and fry 3-4 pickle slices at a time for 90 seconds on each side or until golden
2 Tbsp Ranch dressing brown.
1 Tbsp BBQ sauce - Use a slotted spoon or strainer to remove from oil and transfer to a paper towel lined plate. Make sure oil
1 tsp ketchup returns to 375F (190C) before frying your next batch of pickles.
1 teaspoon mayonnaise - Fried pickles are best enjoyed warm. If desired, serve with dipping sauce, which can be made by stirring together
Dash tabasco sauce dipping sauce ingredients until combined.
Dash of ground black pepper

Ingredients Corndogs

1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1¼ cups buttermilk
2 tablespoons melted butter
8 hot dogs
Popsicle or craft sticks
1 quart vegetable oil, for frying

Preparation

- Heat your vegetable oil in a large pot to 350 degrees.
- In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
- Use a whisk to beat in the egg, buttermilk, and melted butter.
- Insert the popsicle or craft sticks into each hot dog leaving enough of the stick showing to create a handle. Pat each hot dog dry with a paper towel.
- Transfer batter to a tall drinking glass for easy dipping. Dip each hot dog into the batter, covering the hot dog completely. After dipping,
put immediately into the hot oil to fry.
- Fry each dog until golden brown, about 3-4 minutes per corndog. Put on paper towels to drain.

Ingredients Funnel Cake

3 large eggs
2 cups of milk
1/4 cup of granulated sugar
2 tSP of baking powder
1/2 tSP of Himalayan pink salt
3 cups of all-purpose flour
Canola oil
Icing sugar

Preparation

- First, crack your eggs into a large bowl and whisk.
- Then while continuing to whisk, add your milk, granulated sugar, baking powder and Himalayan pink salt.
- Now gradually pour your all-purpose flour into the bowl, making your funnel cake batter.
- Now in a pan, pour in your canola oil and heat the oil to 350°F.
- You can now pour in your funnel cake batter through a funnel, and fry the dough on both sides
and repeat to make as many cakes as you need.
- You can now plate your funnel cakes and top them with icing sugar.

Ingredients Pretzels

For the pretzels: Preparation
1 cup milk
1 package active dry yeast Make the pretzels:
3 tBSP packed light brown sugar - Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let
2 1/4 cups all-purpose flour, plus more for kneading the yeast soften, about 2 minutes
10 tBSP unsalted butter, plus more for greasing - Stir in the brown sugar and 1 cup flour with a wooden spoon
1 tsp fine salt - Dice 2 tablespoons butter and soften; stir into the mix.
1/3 cup baking soda - Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. -Turn the dough out onto a lightly
2 tBSP coarse salt floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes.
- Shape into a ball, place in a lightly greased bowl and cover with plastic wrap.
For the Sauce: -Let rise in a warm spot until doubled in size, about 1 hour.
1/4 cup mayonnaise - Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out
1/4 cup dijon mustard onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.)
3 tablespoons packed light brown sugar -Divide the dough into 6 pieces.
1/2 teaspoon cider vinegar - Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the
middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
- Dissolve the baking soda in 3 cups warm water in a shallow baking dish.
- Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the
coarse salt.
-Bake until golden, 10 to 12 minutes.
- Melt the remaining 8 tablespoons butter in a shallow dish.
- Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off.
- Serve the pretzels warm with the sweet mustard sauce.

Prepare the sauce:
Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl.
Cover and refrigerate.

Ingredients Churros

1 cup water Preparation
2 tbsp brown sugar
1/4 tsp salt add water, brown sugar, salt and butter in a pan. mix it well until it dissolves
1/2 cup butter now let it boil
1 tsp vanilla essence add vanilla essence and flour/maida to it
cup flour/maida mix continuously so that no lumps formed
3 eggs when it becomes soft turn off the heat
1/3 cup sugar transfer it to a bowl
3 tbsp cinnamon add one egg and mix it well
again add one more egg and mix it well and repeat the process one more time.
now take a conical shaped cover with churro shaped tip end.
fill it with the paste
drop it in the hot oil
fry until it turns golden brown.
now take a plate and add sugar and cinnamon powder and mix it well
roll it in sugar and cinnamon mixture
your churros are ready to eat, enjoy it with chocolate dip.