Sprinkle the yeast over the warm milk in a large bowl, stir and let stand about 5 minutes to dissolve. Add the egg, butter, sugar, vanilla, salt and lemon zest and beat until blended; small lumps of butter will dissolve with further mixing. Add 1½ cups flour and beat vigorously until smooth. Add enough of the remaining flour to make a soft but manageable dough.

Turn out onto a lightly floured surface and knead for 2 minutes, then let rest for 10 minutes. Resume kneading for another 7-10 minutes, or until the dough is smooth and elastic, sprinkling on additional flour to keep it from being too sticky.

Place in a greased bowl, cover and let rise until double in bulk.

Punch the dough down and on a floured surface, push, pat and roll it to an 8x16 inch rectangle. Using a sharp knife, cut into strips about ¾ inch wide and 8 inches long.

Form each strip into a loose knot. Let the beignets rise, about 30 minutes.

Heat at least 2 inches of oil to 365º . Fry 3 or 4 beignets at a time, turning them frequently until puffy and golden brown, 2-3 minutes total. Remove with a slotted spoon, drain on paper towels. Sieve a light dusting of powdered sugar over them while still warm.

Instructions

Heat oil to 375° F., Deep fry wings until tender.
Remove from oil.

Or
Bake the wings in a pre-heated oven at 350° F. for 40-45 minutes or until crispy.

In a frying pan combine the hot sauce and the butter and the honey and warm briefly, add in the wings and coat evenly. Removing the wings from the sauce, place them back into the hot oil (or Oven) for about 30 seconds (Oven for 3-5 minutes) or until dark golden.

Remove and drain.
Serve with a dip like Blue Cheese Dressing or eat as they are!

Rinse the Jasmin rice three times in cold water, rubbing the rice against itself with your hands will help to rub off the starch, so your rice doesn't clump up and is separate and fluffy. Add the rice to a sauce pot and cover with cold water 1/4 inch over the top of the rice. And a pinch of salt. Bring to a boil, lower heat to the lowest simmer and cover for 8 minutes. Then remove from heat and fluff with a fork. If for any reason you still have water in your rice, turn up the heat and boil it off.
Turn off the heat leave the cover on until serving.

Cut the chicken thighs into bite size pieces. Coat the chicken pieces in Tony's Creole Spice.

Mix together the flour, corn starch and panko bread crumbs. Coat the chicken pieces, pressing the panko mix into the chicken pieces.

Set aside until the oil reaches 375. The temperature will fall sometimes 60 degrees, if you can maintain around 325-350, once the chicken cools the oil down after you first drop it into the oil. Depending on your "bite size", fry them from 3-4 minutes each batch. Fry the chicken in 3 batches, once they are all crispy. Set aside.

In a fry pan, heat the butter over med/low heat. Add both of the minced Thai and red peppers and a pinch of salt. Cook until the peppers are just about soft, about 3-4 minutes. Add the chopped mango and turn off the heat. Add the honey, set aside. Mix the crispy chicken into the pepper honey mixture.

Serve over Jasmin rice.

Add the egg, milk, sugar and yeast to a jug, and thoroughly mix, set it aside for 10 minutes, until it activates and foams up.
Add the flour and salt to a large bowl, and mix together, then form a well in the middle.
Add the activated yeast mixture to the well, followed by the soft butter, mix it together until you have a sticky dough, cover the bowl with a tea towel and put it in a warm spot for 45 minutes.

When the time's up, turn out the dough onto a floured surface, spread a tsp of vegetable oil around the now empty bowl, knock the dough down and form it into a ball and place it back into the oiled bowl, coat the dough in the oil, cover the bowl and let it rise again for another 45 minutes.

Prepare a baking tray, by sprinkling some course semolina flour on it (traditional), or ordinary flour.
Turn out the dough onto a floured surface, this time carefully flatten it by hand, and using a rolling pin, roll it to approx ½ inch thick (13mm).
Using a 3 inch cookie/buscuit/scone cutter and cut out 6 circles, place them on the prepared baking tray, roll up the scraps of the dough into a ball and then roll it back out to ½ inch and cut a further 2 circles, you should now have 8 muffins.

Cover the muffins with a dry tea towel and let the muffins rise in a warm spot for 30 minutes.

Take a large frying pan or griddle, no oil, heat it up to about 390°F (200°C), and place 3 or 4 muffins at a time and cook them for 4 - 5 minutes on both sides, once they are golden brown and firm to the touch, remove from the pan and repeat with the rest.

These can be frozen, just defrost in the microwave and cut in half, or being very careful use a serrated knife to split the frozen muffin, then in either case, toast that muffin for 4-7 minutes, depending on your preference of crispiness. Enjoy!

Arrange oven racks to the top ⅓ and bottom ⅓ of the oven, then preheat the oven to 350° F.

Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.

In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)

To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough ⅛ inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.

Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)

Place the gravy, once it has cooled down into the mold, up to the fill line only! Place the top of the mold on and gently push the top into the mold, hopefully very little will leak out the top hole, which allows the mold to be full but not too full! Fill the other molds with gravy and then 2 of them with cranberry sauce. (or just do one or the other depending on your likes! Place in the freezer until solid, at least 2 hours depending on your freezer. It easiest to make these a day in advance and use them once you have all the layers cooked and cooled (except for the turkey of course).

Divide the turkey mixture into 4 balls. place a piece of plastic wrap down for each of the balls, or you can get one larger piece of plastic wrap and when its time to roll them, cut into four sections with a strait knife. Now for each of the turkey mixture balls get anothe top peice of plastice wrap a place on top of each ball, centering the balls between the plastic wrap, with a rolling pin, flatten the balls into a circle ¼ inch deep. Once all four are flattened remove and discard the top plastic wrap, leaving the bottom plastic wrap in place.

Place a couple tablespoons of stuffing on top of each flat turkey patty right in the center and gingerly spreadit into a circle being careful not to flatten the already flattened turkey patty. make sure to leave some turkey showing on the edges of each patty.

Now do the same with the mashed potatoes, place 2 tablespoons worth on top of the stuffing and spread out but not to the edges.

pop the frozen gravy and/cranberry sauce out of their molds (remove the top and use a butter knife to pop it out). Place in the very center of each turkey patty into the mashed potatoes, press it in lightly.

Now using the plastic roll the edges as close together as you can and slip your whole hand under the turkey, we are now leaving the bottom plastic wrap behind as we finish cupping the ball in one hand and using our other hand to crimp together the turkey edges, once crimped together you can kind of roll the ball in your hands to some out and make round. But be sure the turkey has held together beacause once this goes in to cook the center will have gone from frozen to melted. So now they are held together and are round, you can roll them in the Italian breadcrumbs to get an even coat, then cover and put in the fridge to firm up the outside and let the center melt. I left mine in the fridge over night in tupperware. But leave in the fridge for 3-4 hours at least.

I used a deep sauce pot to fry these in. Add ½ vegetable oil to a deep fry pan or sauce pan and put on medium low until it hits 350°F. Fry the giant turkey ball for a total of 8-10 minutes, let it fry for 1 minute at a time until all sections are golden brown, then keep the ball moving for the last three minutes to maintain an even brown coating

You can present these on a giant platter for a guest to grab or what I did was, add a dollap or 2 of cranberry sauce in the center of the plate and place the ball on top, I finished mine off with a sprinkle of basil. You can always swap out the dollap of cranberry with: gravy, mashed potaoes, rice, cheese sauce, what ever hits your fancy!