[ { "id": "156874", "title": "chocolate raspberry ruffle cake", "description": "alice medrich recipe, found in baking with julia. amazing, amazing cake recipe. this took me an entire long day to make, but it is well worth it. i'd also advise practice before you make it for company--i am glad i practiced on my husband once before i make it for a crowd. absolutely decadent recipe by the queen of chocolate. see directions below for needed equipment.", "minutes": 1080, "ingredients": [ "unsalted butter", "pure vanilla extract", "all-purpose flour", "unsweetened cocoa powder", "eggs", "sugar", "bittersweet chocolate", "water", "eau de vie", "creme fraiche", "semisweet chocolate", "boiling water", "fresh raspberries" ], "steps": [ "first of all: these are not typical directions , but you need to know about needed equipment before attempting this cake", "here it is:", "8-inch round cake pan , at least 2 inches high", "8-inch round cake pan with removable bottom or 8-inch springform pan", "untreated heavy-duty jelly-roll pans", "rubber spatula , offset spatula , and flexible 8-inch metal icing spatula", "decorating turntable , lazy susan , or inverted round cake pan", "ridged plastic shelf liner , freezer paper , or 055 mylar", "parchment paper and waxed paper", "making the cake:", "position a rack in the lower third of the oven or just below the center of the oven and preheat the oven to 350f fit the bottom of an 8-inch round cake pan , one at least 2 inches high , with parchment paper and set aside", "pour the clarified butter into a 1-quart bowl and stir in the vanilla extract , if you're using it", "the butter must be hot when added to the batter , so either keep the bowl in a skillet of hot water or reheat at the last minute", "although the flour and cocoa were sifted before they were measured , they need to be triple-sifted together", "sift or sieve the flour and cocoa together 3 times , then set sifter on a plate or piece of waxed paper and return the dry ingredients to the sifter", "keep close at hand", "whisk the eggs and sugar together in a large heatproof bowl or the bowl of a heavy-duty mixer", "set the bowl over direct heat or in a pan of barely simmering water and heat the eggs , whisking constantly , until they are warm to the touch", "remove the bowl from the heat and , working with a heavy-duty mixer fitted with the whisk attachment , beat the eggs at high speed until they are cool , have tripled in volume , and hold a ribbon when the whisk is lifted", "sift one third of the dry ingredients over the eggs and , using a large rubber spatula , fold in gently but thoroughly", "when the color of the batter is almost uniform , fold in the rest of the flour-cocoa mixture", "spoon about 1 cup of the batter into the hot clarified butter add fold together until well blended", "spoon this over the batter and , using the large rubber spatula , gently fold into the batter", "spoon the batter into the pan: there's no need to smooth the top or rap the pan on the counter , as is sometimes done with foam-based cakes", "bake the cake for 25-30 minutes , or until top of the cake springs back when pressed gently", "transfer the pan to a rack and let the cake cool in the pan", "when the cake is completely cool , run a small knife around the sides of the pan to release the cake and unmold onto a rack", "invert right side up onto a piece of parchment paper", "preparing the chocolate:", "the chocolate is going to be spread and then scraped into ruffles from four baking pans", "if you don't have enough pans , you can make the ruffles in 2 batches", "choose heavy-duty jelly-roll pans that are neither warped nor dented , neither nonstick non treated with special coatings", "keep them close at hand", "melt the chocolate in a heatproof bowl set in a skillet of barely simmering water , in the top of a double boiler over an inch of simmering water , or in a microwave oven sat at medium power", "stir the chocolate regularly until it is fully melted", "smooth , and 115f to 120f", "hold the bottom of one of the baking sheets over a burner and , moving it back and forth , heat it until it is warm but not hot enough to burn your fingers", "put the baking pan upside down on a flat surface and pour on about 1 / 3 cup of the chocolate", "use an offset spatula to spread the chocolate thinly and evenly over the bottom of the baking pan: the chocolate will only be about 1 / 16 inch thick", "refrigerate the pan for at least 30 minutes , or for as long as several hours , depending on your schedule", "repeat with rest of the chocolate and the other baking pans", "making the ruffles:", "to shape the ruffles , work with one baking pan of chocolate at a time", "remove a pan of chocolate from the refrigerator and leave it at room temperature to warm gradually until it is pliable enough to be scraped", "place the baking pan on a counter in front of you , a short side braced against your body", "hold the end of the blade of a then , flexible 8-inch metal icing spatula in your left hand and , with your right hand , grab the blade close to the handle", "you should have 4 to 5 inches of blade exposed and available for ruffling", "using the top left corner of the pan as your staring point and imagining that corner of the pan as 12 o'clock , position your left hand in that corner , and your right at 2 o'clock", "press the edge of the blade against the chocolate at a very shallow angle , as if you were going to slide the spatula blade under the chocolate", "now slide the blade forward , moving your right hand down to 5 o'clock and then pivoting the blade to the left , all the way to the edge of the pan", "as your right hand is moving down , so is your left , although not as far - your left hand will move down 4 to 5 inches", "this is an important point - if you don't move your left hand down , you'll end up with tight curls of chocolate rather than ruffles", "as you scrape and ruffle the chocolate against the blade and then make the pivot , the chocolate will gather against the blade -- use your left hand to pinch the chocolate so that the ruffles form a fan and the pinched part is a little handle", "you've completed one ruffle", "as you make each ruffle , place it on a parchment or waxed paper-lined baking sheet and refrigerate", "when the ruffles harden , you can layer them between sheets of waxed paper", "make 2 more ruffles across the top of the pan , using the previously scraped area as your guide -- the left-hand corner of chocolate will be your 12 o'clock point and the cleaned-off section of the pan your edge , or end point", "make the next three ruffles just below", "then turn the pan around to get to the chocolate on the bottom and make three more", "with practice -- and ruffling takes lots of practice -- you'll get 9 ruffles from each pan", "don't worry if you get fewer at the start", "if , as sometimes happens , your ruffles crack or you get rolls of chocolate , not ruffles , it might be because the chocolate is too cold -- give it a few more minutes at room temperature before you try again", "if the chocolate melts and gets gooey next to the spatula , it's too soft and needs a minute or two more in the refrigerator", "when the temperature is just right -- smooth and pliable -- but you still can't get a nicely fanned ruffle , angle the blade differently as you scrape", "for the syrup:", "bring the water and sugar to the boil in a small saucepan , stirring to dissolve the sugar , and simmer for 2 to 3 minutes", "remove from the heat and cool", "add 1 / 4 cup of the eau-de-vie", "taste the syrup and decide if you'd like a little more of the liqueur", "set aside", "for filling and wrap", "beat the creme fraiche with the vanilla extract to soft peaks , then add 2 tbsp of the sugar , beating until thickened", "taste and add more sugar if you want it , then continue to beat until the cream just begins to stiffen", "cover and keep refrigerated until needed", "assembling the cake -- cut the cooled genoise into 3 even layers with a long serrated knife", "fit one layer into the bottom of a high-sided 8-inch round cake pan with a removable bottom or an 8-inch springform pan and brush the layer with syrup", "place the chopped chocolate in a small bowl and whisk in the boiling water until the chocolate is fully melted and smooth", "switch to a rubber spatula and folds 1 / 4 cup of the creme fraiche into the chocolate", "fold in another cup of the creme fraiche and then quickly , before it hardens , spread the chocolate creme fraiche evenly over the genoise layer in the pan", "moisten the second layer of genoise with syrup and set it , moistened side down , in the pan , pressing gently to level it on the chocolate creme fraiche", "moisten the top of the layer with some of the syrup and top with an even layer of fresh raspberries , leaving just a bit of space between each berry", "keep 1 perfect berry in reserve", "beat the remaining creme fraiche until it holds its shape", "spoon 1 to 2 cups of the creme fraiche over the berries and , using an offset spatula , delicately smooth the creme fraiche over and between the berries", "moisten the remaining layer of genoise with syrup and set it , moistened side down , into the pan , again pressing lightly to set it in place", "chilling the cake -- cover the cake and the remaining creme fraiche with plastic and refrigerate for at least 2 to 3 hours , or up to 24 hours", "run a knife around the sides of the cake , then release and remove the pan or the ring of the springform pan", "put the cake , still on its pan bottom , on a large piece of parchment paper and set the cake on a decorating turntable , a lazy susan , or a large inverted cake pan", "making the wrap -- using ridged plastic shelf liner , freezer paper , or 500 mylar , cut a strip 26 inches long and 3 / 8 inch wider than the height of the finished cake , about 3 inches", "place a larger piece of waxed paper on the counter in front of you --this is your drip sheet -- and put the strip on the waxed paper", "melt the chocolate in the top of a double boiler set over an inch of barely simmering water or in a microwave oven set at medium power , stirring chocolate once or twice until melted and smooth", "the chocolate should be between 115f to 120f pour the chocolate down the center of the strip , spreading it with an offset spatula across the entire strip and beyond -- let it run over a bit onto the waxed paper", "slip the point of a small knife under one edge of the chocolate-coated strip and grab the edges of the strip with your fingers", "slide your free hand under the strip and grab the other end", "lift the strip and fit it neatly around the cake , positioning it so that the chocolate side is against the cake", "press one end against the cake and leave the other end standing away from the cake at the point where it would overlap if you pressed it closed", "slip a small piece of waxed paper into this spot , just to hold your place", "assembly and finishing", "chilling the wrapped cake -- refrigerate the cake of at least 1 hour , until the chocolate hardens", "finishing the wrapped cake -- place the cake on the decorating turntable and spread the remained creme fraiche over the top , spreading it out to the edge of the band", "remove the chocolate ruffles from the refrigerator and , beginning at the outside edge , arrange the ruffles in a circle , planting them gently in the creme fraiche and allowing their frilly edges to extend beyond the cake's rim", "continue to arrange the ruffles in slightly overlapping concentric circles until the creme fraiche is covered", "put the reserved perfect raspberry in the center of the cake and chill the cake for about 15 minutes , until firm , before removing the plastic and serving", "to remove the plastic on the chocolate band , discard the waxed paper \"place keeper\" and peel away an inch of the plastic from the end of the band attached to the cake", "put a dollop of melted chocolate on that end to act as glue and overlap the other end of the band , pressing lightly to seal it", "carefully remove the plastic", "if the plastic sticks , put the cake back in the refrigerator for about 10 minutes , then try again", "to cut the cake , dip a long sharp serrated knife into hot water , wipe it dry , and cut straight down", "since the first piece is often difficult to remove , it's best to make it a generous , easier-to-remove slice", "storing -- although the parts of the cake can be made well in advance , the assembled cake should be served the day it is made" ], "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "occasion", "desserts", "dinner-party", "holiday-event", "romantic", "cakes", "chocolate", "taste-mood" ], "nutrition": { "calories": 5080.8, "total_fat": 616.0, "sugar": 967.0, "sodium": 25.0, "protein": 147.0, "saturated_fat": 1211.0, "carbohydrates": 127.0 }, "raw_text": "chocolate raspberry ruffle cake\nIngredients:\nunsalted butter\npure vanilla extract\nall-purpose flour\nunsweetened cocoa powder\neggs\nsugar\nbittersweet chocolate\nwater\neau de vie\ncreme fraiche\nsemisweet chocolate\nboiling water\nfresh raspberries\nSteps:\nfirst of all: these are not typical directions , but you need to know about needed equipment before attempting this cake\nhere it is:\n8-inch round cake pan , at least 2 inches high\n8-inch round cake pan with removable bottom or 8-inch springform pan\nuntreated heavy-duty jelly-roll pans\nrubber spatula , offset spatula , and flexible 8-inch metal icing spatula\ndecorating turntable , lazy susan , or inverted round cake pan\nridged plastic shelf liner , freezer paper , or 055 mylar\nparchment paper and waxed paper\nmaking the cake:\nposition a rack in the lower third of the oven or just below the center of the oven and preheat the oven to 350f fit the bottom of an 8-inch round cake pan , one at least 2 inches high , with parchment paper and set aside\npour the clarified butter into a 1-quart bowl and stir in the vanilla extract , if you're using it\nthe butter must be hot when added to the batter , so either keep the bowl in a skillet of hot water or reheat at the last minute\nalthough the flour and cocoa were sifted before they were measured , they need to be triple-sifted together\nsift or sieve the flour and cocoa together 3 times , then set sifter on a plate or piece of waxed paper and return the dry ingredients to the sifter\nkeep close at hand\nwhisk the eggs and sugar together in a large heatproof bowl or the bowl of a heavy-duty mixer\nset the bowl over direct heat or in a pan of barely simmering water and heat the eggs , whisking constantly , until they are warm to the touch\nremove the bowl from the heat and , working with a heavy-duty mixer fitted with the whisk attachment , beat the eggs at high speed until they are cool , have tripled in volume , and hold a ribbon when the whisk is lifted\nsift one third of the dry ingredients over the eggs and , using a large rubber spatula , fold in gently but thoroughly\nwhen the color of the batter is almost uniform , fold in the rest of the flour-cocoa mixture\nspoon about 1 cup of the batter into the hot clarified butter add fold together until well blended\nspoon this over the batter and , using the large rubber spatula , gently fold into the batter\nspoon the batter into the pan: there's no need to smooth the top or rap the pan on the counter , as is sometimes done with foam-based cakes\nbake the cake for 25-30 minutes , or until top of the cake springs back when pressed gently\ntransfer the pan to a rack and let the cake cool in the pan\nwhen the cake is completely cool , run a small knife around the sides of the pan to release the cake and unmold onto a rack\ninvert right side up onto a piece of parchment paper\npreparing the chocolate:\nthe chocolate is going to be spread and then scraped into ruffles from four baking pans\nif you don't have enough pans , you can make the ruffles in 2 batches\nchoose heavy-duty jelly-roll pans that are neither warped nor dented , neither nonstick non treated with special coatings\nkeep them close at hand\nmelt the chocolate in a heatproof bowl set in a skillet of barely simmering water , in the top of a double boiler over an inch of simmering water , or in a microwave oven sat at medium power\nstir the chocolate regularly until it is fully melted\nsmooth , and 115f to 120f\nhold the bottom of one of the baking sheets over a burner and , moving it back and forth , heat it until it is warm but not hot enough to burn your fingers\nput the baking pan upside down on a flat surface and pour on about 1 / 3 cup of the chocolate\nuse an offset spatula to spread the chocolate thinly and evenly over the bottom of the baking pan: the chocolate will only be about 1 / 16 inch thick\nrefrigerate the pan for at least 30 minutes , or for as long as several hours , depending on your schedule\nrepeat with rest of the chocolate and the other baking pans\nmaking the ruffles:\nto shape the ruffles , work with one baking pan of chocolate at a time\nremove a pan of chocolate from the refrigerator and leave it at room temperature to warm gradually until it is pliable enough to be scraped\nplace the baking pan on a counter in front of you , a short side braced against your body\nhold the end of the blade of a then , flexible 8-inch metal icing spatula in your left hand and , with your right hand , grab the blade close to the handle\nyou should have 4 to 5 inches of blade exposed and available for ruffling\nusing the top left corner of the pan as your staring point and imagining that corner of the pan as 12 o'clock , position your left hand in that corner , and your right at 2 o'clock\npress the edge of the blade against the chocolate at a very shallow angle , as if you were going to slide the spatula blade under the chocolate\nnow slide the blade forward , moving your right hand down to 5 o'clock and then pivoting the blade to the left , all the way to the edge of the pan\nas your right hand is moving down , so is your left , although not as far - your left hand will move down 4 to 5 inches\nthis is an important point - if you don't move your left hand down , you'll end up with tight curls of chocolate rather than ruffles\nas you scrape and ruffle the chocolate against the blade and then make the pivot , the chocolate will gather against the blade -- use your left hand to pinch the chocolate so that the ruffles form a fan and the pinched part is a little handle\nyou've completed one ruffle\nas you make each ruffle , place it on a parchment or waxed paper-lined baking sheet and refrigerate\nwhen the ruffles harden , you can layer them between sheets of waxed paper\nmake 2 more ruffles across the top of the pan , using the previously scraped area as your guide -- the left-hand corner of chocolate will be your 12 o'clock point and the cleaned-off section of the pan your edge , or end point\nmake the next three ruffles just below\nthen turn the pan around to get to the chocolate on the bottom and make three more\nwith practice -- and ruffling takes lots of practice -- you'll get 9 ruffles from each pan\ndon't worry if you get fewer at the start\nif , as sometimes happens , your ruffles crack or you get rolls of chocolate , not ruffles , it might be because the chocolate is too cold -- give it a few more minutes at room temperature before you try again\nif the chocolate melts and gets gooey next to the spatula , it's too soft and needs a minute or two more in the refrigerator\nwhen the temperature is just right -- smooth and pliable -- but you still can't get a nicely fanned ruffle , angle the blade differently as you scrape\nfor the syrup:\nbring the water and sugar to the boil in a small saucepan , stirring to dissolve the sugar , and simmer for 2 to 3 minutes\nremove from the heat and cool\nadd 1 / 4 cup of the eau-de-vie\ntaste the syrup and decide if you'd like a little more of the liqueur\nset aside\nfor filling and wrap\nbeat the creme fraiche with the vanilla extract to soft peaks , then add 2 tbsp of the sugar , beating until thickened\ntaste and add more sugar if you want it , then continue to beat until the cream just begins to stiffen\ncover and keep refrigerated until needed\nassembling the cake -- cut the cooled genoise into 3 even layers with a long serrated knife\nfit one layer into the bottom of a high-sided 8-inch round cake pan with a removable bottom or an 8-inch springform pan and brush the layer with syrup\nplace the chopped chocolate in a small bowl and whisk in the boiling water until the chocolate is fully melted and smooth\nswitch to a rubber spatula and folds 1 / 4 cup of the creme fraiche into the chocolate\nfold in another cup of the creme fraiche and then quickly , before it hardens , spread the chocolate creme fraiche evenly over the genoise layer in the pan\nmoisten the second layer of genoise with syrup and set it , moistened side down , in the pan , pressing gently to level it on the chocolate creme fraiche\nmoisten the top of the layer with some of the syrup and top with an even layer of fresh raspberries , leaving just a bit of space between each berry\nkeep 1 perfect berry in reserve\nbeat the remaining creme fraiche until it holds its shape\nspoon 1 to 2 cups of the creme fraiche over the berries and , using an offset spatula , delicately smooth the creme fraiche over and between the berries\nmoisten the remaining layer of genoise with syrup and set it , moistened side down , into the pan , again pressing lightly to set it in place\nchilling the cake -- cover the cake and the remaining creme fraiche with plastic and refrigerate for at least 2 to 3 hours , or up to 24 hours\nrun a knife around the sides of the cake , then release and remove the pan or the ring of the springform pan\nput the cake , still on its pan bottom , on a large piece of parchment paper and set the cake on a decorating turntable , a lazy susan , or a large inverted cake pan\nmaking the wrap -- using ridged plastic shelf liner , freezer paper , or 500 mylar , cut a strip 26 inches long and 3 / 8 inch wider than the height of the finished cake , about 3 inches\nplace a larger piece of waxed paper on the counter in front of you --this is your drip sheet -- and put the strip on the waxed paper\nmelt the chocolate in the top of a double boiler set over an inch of barely simmering water or in a microwave oven set at medium power , stirring chocolate once or twice until melted and smooth\nthe chocolate should be between 115f to 120f pour the chocolate down the center of the strip , spreading it with an offset spatula across the entire strip and beyond -- let it run over a bit onto the waxed paper\nslip the point of a small knife under one edge of the chocolate-coated strip and grab the edges of the strip with your fingers\nslide your free hand under the strip and grab the other end\nlift the strip and fit it neatly around the cake , positioning it so that the chocolate side is against the cake\npress one end against the cake and leave the other end standing away from the cake at the point where it would overlap if you pressed it closed\nslip a small piece of waxed paper into this spot , just to hold your place\nassembly and finishing\nchilling the wrapped cake -- refrigerate the cake of at least 1 hour , until the chocolate hardens\nfinishing the wrapped cake -- place the cake on the decorating turntable and spread the remained creme fraiche over the top , spreading it out to the edge of the band\nremove the chocolate ruffles from the refrigerator and , beginning at the outside edge , arrange the ruffles in a circle , planting them gently in the creme fraiche and allowing their frilly edges to extend beyond the cake's rim\ncontinue to arrange the ruffles in slightly overlapping concentric circles until the creme fraiche is covered\nput the reserved perfect raspberry in the center of the cake and chill the cake for about 15 minutes , until firm , before removing the plastic and serving\nto remove the plastic on the chocolate band , discard the waxed paper \"place keeper\" and peel away an inch of the plastic from the end of the band attached to the cake\nput a dollop of melted chocolate on that end to act as glue and overlap the other end of the band , pressing lightly to seal it\ncarefully remove the plastic\nif the plastic sticks , put the cake back in the refrigerator for about 10 minutes , then try again\nto cut the cake , dip a long sharp serrated knife into hot water , wipe it dry , and cut straight down\nsince the first piece is often difficult to remove , it's best to make it a generous , easier-to-remove slice\nstoring -- although the parts of the cake can be made well in advance , the assembled cake should be served the day it is made\nTags:\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\ndesserts\ndinner-party\nholiday-event\nromantic\ncakes\nchocolate\ntaste-mood", "text_length": 11900 }, { "id": "537089", "title": "vampire s kiss cake", "description": "beware the kiss of the vampire! or instead you can celebrate it with this gothic homage to october's special, spooky elegance. halloween comes just once a year, so celebrate with a cake that drips blood with every slice...!", "minutes": 2930, "ingredients": [ "egg whites", "eggs", "whole milk", "vanilla", "cake flour", "granulated sugar", "baking powder", "fine salt", "unsalted butter", "frosting", "lemon extract", "almond extract", "corn syrup", "cornstarch", "red food coloring", "food coloring", "green food coloring", "candy sprinkles" ], "steps": [ "make your batter", "preheat your oven to 350c prepare 4 six inch round , three inch deep cake pans by greasing with shortening , placing a baking paper round on the base , greasing again , and flouring", "i know its a lot just to prep the pan , but you will never have cake stuck clinging to your pan ever again ! worth it", "in a medium-size bowl , combine your egg whites , whole eggs , 1 / 2 cup of your milk , and vanilla , lemon extract , and almond extract , and whisk to combine", "set aside", "in the bowl of a stand mixer fitted with the paddle attachment , combine your cake flour , sugar , optional whole milk powder , baking powder , and salt and mix on low speed for a few minutes until combined", "low speed is important here so as to avoid creating a burst of flour that will get all over your hair and maybe in your eyes , it is the worst", "all at once , add in your butter and keep mixing to moisten your dry ingredients , about 20 seconds", "begin streaming in your remaining 1 1 / 2 cups milk , half a cup at a time , continuing to beat on the lowest speed", "when all the milk is added , raise the mixer speed to medium and continue to beat the batter for about 1 minute", "this process is important because it incorporates air into your batter", "dont worry about developing too much glutencake flour has less than regular all-purpose", "scrape your bowl , and then return the batter to low speed", "add your egg mixture in three batches , allowing each to incorporate fully before adding the next", "i like to beat again here on medium for about 20 seconds just to make sure the batter is totally homogenous !", "bake your cake", "divide your batter between your prepped pans and smooth the tops", "bake for roughly 40-50 minutes , but keep an eye on them starting at minute 30", "youll know theyre baked when you press down in the center of each cake and it springs back", "you can also insert a cake tester , and it should come out clean with at most a few crumbs clinging to it", "remove your cakes from the oven and allow to come to room temperature on a rack", "then , i like to wrap them up in plastic and put them in the fridge for at least half an hour , preferably overnight before i remove them from the pans", "wrap each cake individually in plastic and put it in the refrigerator for at least 3-4 hours before stacking", "whether in the pan or just wrapped in plastic , these cakes should rest in the fridge for at least 8 hours total before stacking", "make your buttercream", "whip up some milkmoon meringue buttercream , you'll need 2", "5x the amount listed in the recipe", "reserve 5 cups of this buttercream for your filling , and set the rest aside", "make the blood", "pour your corn syrup into a bowl , and add a small squirt of red food coloring", "if you are using gel color , this may be enough ! if you are using a water-based coloring , you may need quite a bit to achieve a deep , bloody red color", "bonus points if you add a tiny , tiny touch of blue to give depth to your syrup", "mix in a tablespoon of or cornstarch , and test for thickness", "you can leave thickness up to your best judgement , but you want a nice ooze to it , without being too runny", "a good test is that a drizzle of syrup from a spoon should take a full second to melt back into the syrup in the bowl", "add more cornstarch if you need to ! then , when you have a nice oozey consistency , set aside", "prep your layers", "start by trimming the domes off your chilled cakes", "we want flat disks of cake so we can accomplish a tall build !", "now torte your layers out", "torting is the process of cutting a large chunk of cake into smaller layers , and its kind of my jam", "i torted ten very thin layers of blue and four of orange cake for fridas birthday cake , and even trimmed the brown bottom off each cake too", "you can choose to just trim the domes and leave as-is , or torte each cake in half", "the most important thing is that pretty color , so dont sweat it if you dont have time to torte like crazy", "build your cake", "alright , all that leveling of your layers finally pays off ! stack your layers on a 7 or 8 round cake drum with a small dab of buttercream in the middle to anchor the cake", "spread a very thin layer of buttercream from the 5 cups you set aside for the filling between each layer until you've used up about 1 / 3 of your torted cake layers", "spread buttercream on top of the layers you've built up so far", "now for the fun part: let's get bloody ! this part is a little tricky , so here's what we're trying to do: we are creating little chambers within the buttercream layered extra-thick between two cake layers , so that we can fill those chambers with blood syrup", "when you cut the cake into slices , you will burst these chambers open , and blood will ooze out when the slice is removed", "the chambers are important here because if you just pour a giant pool of blood between two cake layers , when the cake is cut all the blood will run out at once and threaten the structural integrity of the cake !", "scoop about a cup of buttercream into a pastry bag and cut the", "pipe a ring of buttercream around the top of the stack of cake you've built up , creating a dam around the edge", "build that dam in by about an inch to thicken it", "pipe another ring of buttercream in the middle , and fill it in so the center is totally covered", "you should aim to have a one- to one-and-a-half inch wide trough that forms a ring in the buttercream now", "in order to create the chambers that will hold your blood syrup , pipe lines that join the center buttercream circle with the outer ring", "ideally you want 5-6 equally-sized sections formed", "refer to the image in the gallery above so you can see exactly what sort of pattern you should be aiming for here", "carefully spoon your blood into each chamber you've created , filling almost to the top but not quite", "spread a very thin layer of buttercream onto the bottom of one of your slices that's waiting to be stacked , and place it buttercream side down on top of the blood chambers you've created", "press gently to ensure that you are sealing the blood fully within the buttercream", "now refrigerate your stack until the buttercream is firm , about 10-15 minutes", "continue with your normal layering until you've used up 2 / 3 total of your cake layers , and repeat the blood chamber process", "then , continue stacking until you have just one or two layers left to stack , and create a third and final blood chamber layer", "stack your final two layers and refrigerate the whole cake for at least 1 / 2 hour", "remove from the refrigerator when the cake doesnt wiggle when you shake it , and place it on a turntable on the counter", "using a serrated knife , go around the cake trimming off those crusty sides", "wrap the nude cake in plastic , and put it back in the refrigerator", "frost your cake", "combine any remaining buttercream from your filling with the buttercream you had set aside", "from your total remaining buttercream , remove 1", "5 cups and set it aside", "color the rest a light purple", "frost your cake and smooth with an extra-tall scraper , or you can opt to diy it like i do with a 14 quilting ruler ! frost as cleanly as you canyou want your cake looking smooth and beautiful", "put the cake back in the refrigerator to firm up", "set any remaining purple buttercream aside", "pipe the spiderweb lace", "place one cup of the white buttercream you set aside in a pastry bag fitted with an ateco 6 round", "pipe the base of the web by creating thin rays of buttercream on the side of the cake", "then , connect the rays by piping \"u\" shapes between them , creating a spiderweb look", "finally , pipe a small dot of buttercream at the end of each ray , and place a silver pearl on each for some extra glamor !", "pipe your gothic roses", "take your remaining purple buttercream and add more purple coloring to achieve a deeper color", "place your green buttercream in a piping back outfitted with a coupler , and attach a medium round", "use your white buttercream to pipe a smaller white spot on top of each bud using the same size", "place your purple buttercream into a piping bag fitted with a medium or large petal", "pipe your roses on to small squares of parchment paper and freeze until firm", "color half of you remaining white buttercream a deep leaf green and place in a piping bag fitted with a medium or large leaf", "mound remaining white buttercream onto the top of the cake to create a nice pillow for your roses", "arrange them quickly , pressing each lightly into the buttercream to make sure it sticks", "use your green buttercream to fill in any gaps with piped leaves", "create the vampire's kiss", "with a small paring knife , carve two small holes in your buttercream to mimic the puncture mark of a vampire's teeth in the side of the cake", "shortly before serving the cake , using pipette , squeeze bottle , or even a plastic straw , wooden skewer , or toothpick , allow two small drips of blood to ooze from the holes", "only use a little bit of blood syrup for each so the drips don't quickly ooze al the way down the side of the cake", "now don your fanciest cape and sharpen your teeth , and you are ready to delight your guests with this terrifying treat !", "enjoy !" ], "tags": [ "time-to-make", "course", "preparation", "occasion", "for-large-groups", "low-protein", "desserts", "1-day-or-more", "fall", "holiday-event", "romantic", "dietary", "halloween", "seasonal", "low-in-something", "taste-mood", "sweet", "number-of-servings" ], "nutrition": { "calories": 1117.6, "total_fat": 64.0, "sugar": 542.0, "sodium": 28.0, "protein": 11.0, "saturated_fat": 71.0, "carbohydrates": 60.0 }, "raw_text": "vampire s kiss cake\nIngredients:\negg whites\neggs\nwhole milk\nvanilla\ncake flour\ngranulated sugar\nbaking powder\nfine salt\nunsalted butter\nfrosting\nlemon extract\nalmond extract\ncorn syrup\ncornstarch\nred food coloring\nfood coloring\ngreen food coloring\ncandy sprinkles\nSteps:\nmake your batter\npreheat your oven to 350c prepare 4 six inch round , three inch deep cake pans by greasing with shortening , placing a baking paper round on the base , greasing again , and flouring\ni know its a lot just to prep the pan , but you will never have cake stuck clinging to your pan ever again ! worth it\nin a medium-size bowl , combine your egg whites , whole eggs , 1 / 2 cup of your milk , and vanilla , lemon extract , and almond extract , and whisk to combine\nset aside\nin the bowl of a stand mixer fitted with the paddle attachment , combine your cake flour , sugar , optional whole milk powder , baking powder , and salt and mix on low speed for a few minutes until combined\nlow speed is important here so as to avoid creating a burst of flour that will get all over your hair and maybe in your eyes , it is the worst\nall at once , add in your butter and keep mixing to moisten your dry ingredients , about 20 seconds\nbegin streaming in your remaining 1 1 / 2 cups milk , half a cup at a time , continuing to beat on the lowest speed\nwhen all the milk is added , raise the mixer speed to medium and continue to beat the batter for about 1 minute\nthis process is important because it incorporates air into your batter\ndont worry about developing too much glutencake flour has less than regular all-purpose\nscrape your bowl , and then return the batter to low speed\nadd your egg mixture in three batches , allowing each to incorporate fully before adding the next\ni like to beat again here on medium for about 20 seconds just to make sure the batter is totally homogenous !\nbake your cake\ndivide your batter between your prepped pans and smooth the tops\nbake for roughly 40-50 minutes , but keep an eye on them starting at minute 30\nyoull know theyre baked when you press down in the center of each cake and it springs back\nyou can also insert a cake tester , and it should come out clean with at most a few crumbs clinging to it\nremove your cakes from the oven and allow to come to room temperature on a rack\nthen , i like to wrap them up in plastic and put them in the fridge for at least half an hour , preferably overnight before i remove them from the pans\nwrap each cake individually in plastic and put it in the refrigerator for at least 3-4 hours before stacking\nwhether in the pan or just wrapped in plastic , these cakes should rest in the fridge for at least 8 hours total before stacking\nmake your buttercream\nwhip up some milkmoon meringue buttercream , you'll need 2\n5x the amount listed in the recipe\nreserve 5 cups of this buttercream for your filling , and set the rest aside\nmake the blood\npour your corn syrup into a bowl , and add a small squirt of red food coloring\nif you are using gel color , this may be enough ! if you are using a water-based coloring , you may need quite a bit to achieve a deep , bloody red color\nbonus points if you add a tiny , tiny touch of blue to give depth to your syrup\nmix in a tablespoon of or cornstarch , and test for thickness\nyou can leave thickness up to your best judgement , but you want a nice ooze to it , without being too runny\na good test is that a drizzle of syrup from a spoon should take a full second to melt back into the syrup in the bowl\nadd more cornstarch if you need to ! then , when you have a nice oozey consistency , set aside\nprep your layers\nstart by trimming the domes off your chilled cakes\nwe want flat disks of cake so we can accomplish a tall build !\nnow torte your layers out\ntorting is the process of cutting a large chunk of cake into smaller layers , and its kind of my jam\ni torted ten very thin layers of blue and four of orange cake for fridas birthday cake , and even trimmed the brown bottom off each cake too\nyou can choose to just trim the domes and leave as-is , or torte each cake in half\nthe most important thing is that pretty color , so dont sweat it if you dont have time to torte like crazy\nbuild your cake\nalright , all that leveling of your layers finally pays off ! stack your layers on a 7 or 8 round cake drum with a small dab of buttercream in the middle to anchor the cake\nspread a very thin layer of buttercream from the 5 cups you set aside for the filling between each layer until you've used up about 1 / 3 of your torted cake layers\nspread buttercream on top of the layers you've built up so far\nnow for the fun part: let's get bloody ! this part is a little tricky , so here's what we're trying to do: we are creating little chambers within the buttercream layered extra-thick between two cake layers , so that we can fill those chambers with blood syrup\nwhen you cut the cake into slices , you will burst these chambers open , and blood will ooze out when the slice is removed\nthe chambers are important here because if you just pour a giant pool of blood between two cake layers , when the cake is cut all the blood will run out at once and threaten the structural integrity of the cake !\nscoop about a cup of buttercream into a pastry bag and cut the\npipe a ring of buttercream around the top of the stack of cake you've built up , creating a dam around the edge\nbuild that dam in by about an inch to thicken it\npipe another ring of buttercream in the middle , and fill it in so the center is totally covered\nyou should aim to have a one- to one-and-a-half inch wide trough that forms a ring in the buttercream now\nin order to create the chambers that will hold your blood syrup , pipe lines that join the center buttercream circle with the outer ring\nideally you want 5-6 equally-sized sections formed\nrefer to the image in the gallery above so you can see exactly what sort of pattern you should be aiming for here\ncarefully spoon your blood into each chamber you've created , filling almost to the top but not quite\nspread a very thin layer of buttercream onto the bottom of one of your slices that's waiting to be stacked , and place it buttercream side down on top of the blood chambers you've created\npress gently to ensure that you are sealing the blood fully within the buttercream\nnow refrigerate your stack until the buttercream is firm , about 10-15 minutes\ncontinue with your normal layering until you've used up 2 / 3 total of your cake layers , and repeat the blood chamber process\nthen , continue stacking until you have just one or two layers left to stack , and create a third and final blood chamber layer\nstack your final two layers and refrigerate the whole cake for at least 1 / 2 hour\nremove from the refrigerator when the cake doesnt wiggle when you shake it , and place it on a turntable on the counter\nusing a serrated knife , go around the cake trimming off those crusty sides\nwrap the nude cake in plastic , and put it back in the refrigerator\nfrost your cake\ncombine any remaining buttercream from your filling with the buttercream you had set aside\nfrom your total remaining buttercream , remove 1\n5 cups and set it aside\ncolor the rest a light purple\nfrost your cake and smooth with an extra-tall scraper , or you can opt to diy it like i do with a 14 quilting ruler ! frost as cleanly as you canyou want your cake looking smooth and beautiful\nput the cake back in the refrigerator to firm up\nset any remaining purple buttercream aside\npipe the spiderweb lace\nplace one cup of the white buttercream you set aside in a pastry bag fitted with an ateco 6 round\npipe the base of the web by creating thin rays of buttercream on the side of the cake\nthen , connect the rays by piping \"u\" shapes between them , creating a spiderweb look\nfinally , pipe a small dot of buttercream at the end of each ray , and place a silver pearl on each for some extra glamor !\npipe your gothic roses\ntake your remaining purple buttercream and add more purple coloring to achieve a deeper color\nplace your green buttercream in a piping back outfitted with a coupler , and attach a medium round\nuse your white buttercream to pipe a smaller white spot on top of each bud using the same size\nplace your purple buttercream into a piping bag fitted with a medium or large petal\npipe your roses on to small squares of parchment paper and freeze until firm\ncolor half of you remaining white buttercream a deep leaf green and place in a piping bag fitted with a medium or large leaf\nmound remaining white buttercream onto the top of the cake to create a nice pillow for your roses\narrange them quickly , pressing each lightly into the buttercream to make sure it sticks\nuse your green buttercream to fill in any gaps with piped leaves\ncreate the vampire's kiss\nwith a small paring knife , carve two small holes in your buttercream to mimic the puncture mark of a vampire's teeth in the side of the cake\nshortly before serving the cake , using pipette , squeeze bottle , or even a plastic straw , wooden skewer , or toothpick , allow two small drips of blood to ooze from the holes\nonly use a little bit of blood syrup for each so the drips don't quickly ooze al the way down the side of the cake\nnow don your fanciest cape and sharpen your teeth , and you are ready to delight your guests with this terrifying treat !\nenjoy !\nTags:\ntime-to-make\ncourse\npreparation\noccasion\nfor-large-groups\nlow-protein\ndesserts\n1-day-or-more\nfall\nholiday-event\nromantic\ndietary\nhalloween\nseasonal\nlow-in-something\ntaste-mood\nsweet\nnumber-of-servings", "text_length": 9537 }, { "id": "65378", "title": "carioca", "description": "recipe adapted from pierre herme. this is a fantastic recipe for a formal dessert.", "minutes": 355, "ingredients": [ "unsalted butter", "all-purpose flour", "eggs", "sugar", "water", "coffee", "instant espresso", "heavy cream", "egg yolks", "bittersweet chocolate", "blanched almonds", "dutch-processed cocoa powder" ], "steps": [ "for the genoise: preheat the oven to 350 degrees f and center a rack in the oven", "butter a 9-inch round cake pan", "dust with flour , tapping out the excess", "pour a few inches of water into a skillet large enough to hold the bowl from your mixer", "bring the water to a gentle simmer", "melt the butter and set it aside to cool", "it should be just warm when you're ready for it", "whisk the eggs and sugar together in the mixer bowl", "place the bowl in the skillet of simmering water and , whisking without stop , heat the mixture until it is foamy , slightly pale , and reads between 130 and 140 degrees f on an instant-read thermometer , about 4 minutes", "remove the bowl from the water", "working in the mixer fitted with the whisk attachment , beat the mixture on high speed until it cools to room temperature and triples in volume", "when you lift the whisk , the batter will fall back into the bowl and form a ribbon that remains on the surface for 10 seconds before it dissolves , about 5 to 8 minutes", "stir about 2 tablespoons of batter into the slightly cooled butter and set it aside", "with a large flexible rubber spatula , gently fold the flour into the batter in 2 or 3 additions , taking care to handle the batter gently in order to maintain its bubble structure", "still working with the spatula , fold in the butter mixture", "pour the batter into the prepared pan and bake until the top is golden and springy to the touch and a toothpick inserted in the center of the cakes comes out clean , 28 to 33 minutes", "transfer the cake to a cooling rack for 5 minutes", "remove cake from pan , invert , and cool completely on the rack", "for the simple syrup: stir the sugar and water together in a heavy-bottomed saucepan , place over medium heat , and bring to the boil", "as soon as the syrup comes to the boil , remove it from the heat", "cool to room temperature", "using a serrated knife , cut 2 horizontally layers from cake , each 1 / 4-inch to 1 / 2-inch-thick", "set aside", "prepare coffee syrup: spoon off 2 tablespoons of the simple syrup , cover , and refrigerate for the glazed almonds", "set the remainder of the syrup aside", "line a strainer with a double thickness of dampened cheesecloth and place it over a small bowl", "keep close at hand", "bring the water to a boil in a medium saucepan", "add the coffee , stir , and immediately pour the mixture through the lined strainer", "you should have about 3 / 4 cup of very dark coffee", "stir in the instant coffee and the simple syrup", "set the syrup aside until needed", "prepare mousse: beat the cream until it holds medium-firm peaks , then cover and chill it until needed", "place the eggs and yolks in the bowl of a mixer fitted with the whisk attachment and beat at the lowest speed for a few seconds , just to break up the eggs", "set aside while you prepare the chocolate and sugar syrup", "melt the chocolate in a microwave oven or in a metal bowl over a pan of simmering water", "remove the chocolate from the heat and , if necessary , pour it into a bowl large enough to hold all the ingredients for the mousse", "cool the chocolate to 114 degrees , as measured on an instant-read thermometer", "while the chocolate is melting and cooling , place the sugar and water in a small heavy-bottomed saucepan", "bring the mixture to a boil , stirring occasionally and washing down the sides of the pan with a pastry brush dipped in cold water", "boil the syrup over high heat without stirring it until it reaches 257 degrees f as measured on an instant-read thermometer , about 8 to 10 minutes , then immediately remove it from the heat", "with the mixer on the lowest speed , beat the eggs for a few seconds , then very slowly add the hot sugar syrup in a thin , steady stream", "to avoid splatters , try to pour the syrup down the side of the bowl , not into the spinning whisk", "increase the mixer speed to high and beat the eggs for about 5 minutes , or until they are pale and more than double their original volume", "if the mixture is still warm , reduce the speed to medium and continue to beat until the eggs are at room temperature", "using a large rubber spatula , fold about 1 / 4 of the whipped cream into the chocolate", "fold in the rest of the cream and then , very delicately , fold in the whipped egg mixture", "assembly_ stage one: center an 8 3 / 4-inch / 22 cm dessert ring on a cardboard cake round", "place 1 layer of genoise , cut side up , in the ring", "brush enough coffee syrup over the cake to moisten it thoroughly", "using an offset spatula or a flexible rubber spatula , spread 2 to 2 1 / 2 cups of mousse over the cake and smooth the top", "position a second layer of cake on the mousse , pressing down gently and jiggling the cake to settle it in place", "brush on some coffee soaking syrup and spread on another 2 to 2 1 / 2 cups of mousse", "smooth the top level with the edge of the dessert ring", "you may have some syrup left over , and you will have extra mousse", "the syrup can be refrigerated for another use or discarded", "the mousse may be refrigerated for 2 days or frozen for a month", "transfer the cake to the freezer and freeze for 2 hours to set the mousse", "the cake can be made to this point and frozen for up to 1 month", "if you're not going to freeze the cake for long-term storage , it should be transferred to the refrigerator to defrost after its 2 hour freeze", "remove the dessert ring", "using a long metal offset spatula , spread ganache over the top and sides of the cake", "if you want to repeat with another one or two layers of ganache , go aheadyouve got plenty of ganache to play with", "if the ganache is firm enough to hold a design , you can decorate the top now", "if the ganache is still very soft , return the cake to the refrigerator for a few minutes to set it enough to hold a line drawn across its surface with a knife", "decorate the top of the cake using the blade of a long , serrated bread knife", "hold the handle of the knife with one hand and the", "starting at one edge of the cake and holding the knife almost perpendicular to the cake , gently slide the knife from one side of the cake to the other", "without losing your place at the edge of the cake , shift the blade about 1 / 16 inch and slide it 1 / 16 inch back to the opposite edge of the cake", "you will have created the first v in a herringbone pattern", "continue until you have decorated the entire top of the cake", "if the knife blade becomes clogged with ganache , clean the blade before continuing the pattern", "return the cake to the refrigerator for a few minutes to set the design", "if you prefer , the cake can be finished with a flat-topthat is , a smooth coating of ganacheor you can decorate the top with swirls , ridges , or any other pattern that pleases you", "the last step is to press the toasted almonds against the sides of the cake", "the cake can be served now or chilled until serving time", "if the cake is very cold and firm , let it rest at room temperature for 15 to 30 minutes before serving", "prepare almonds: center a rack in the oven and preheat the oven to 325 degrees", "toss the almonds with the cocoa , then toss with the syrup to coat , and spread them out on a parchment-lined baking sheet", "toast the almonds , stirring every 3 to 4 minutes , until they are deeply and evenly browned , about 10 to 12 minutes", "transfer the sheet to a rack and cool the almonds to room temperature", "prepare ganache: place the chocolate and cocoa in a medium bowl", "bring the cream to a boil and remove it from the heat", "pour the cream into the chocolate in three additions , using a rubber spatula to stir the mixture in concentric circles , starting each time with a small circle in the center of the bowl and working your way out into larger circles", "you'll have a smooth , glossy ganache", "allow the ganache to rest uncovered and undisturbed at room temperature until it sets , 40 to 60 minutes , depending on the room's temperature", "when the ganache is properly set , it will hold a ribbon for a second or two when stirred", "it is ready to be used now or covered and refrigerated until needed", "if the ganache is chilled , it must be brought back to its proper consistency by leaving it at room temperature until spreadable , or by heating it over hot water or in a microwave oven at low power", "be sure not to overbeat" ], "tags": [ "weeknight", "time-to-make", "course", "preparation", "desserts", "cakes", "dietary", "low-sodium", "low-in-something", "number-of-servings" ], "nutrition": { "calories": 6998.6, "total_fat": 744.0, "sugar": 1517.0, "sodium": 39.0, "protein": 284.0, "saturated_fat": 1111.0, "carbohydrates": 188.0 }, "raw_text": "carioca\nIngredients:\nunsalted butter\nall-purpose flour\neggs\nsugar\nwater\ncoffee\ninstant espresso\nheavy cream\negg yolks\nbittersweet chocolate\nblanched almonds\ndutch-processed cocoa powder\nSteps:\nfor the genoise: preheat the oven to 350 degrees f and center a rack in the oven\nbutter a 9-inch round cake pan\ndust with flour , tapping out the excess\npour a few inches of water into a skillet large enough to hold the bowl from your mixer\nbring the water to a gentle simmer\nmelt the butter and set it aside to cool\nit should be just warm when you're ready for it\nwhisk the eggs and sugar together in the mixer bowl\nplace the bowl in the skillet of simmering water and , whisking without stop , heat the mixture until it is foamy , slightly pale , and reads between 130 and 140 degrees f on an instant-read thermometer , about 4 minutes\nremove the bowl from the water\nworking in the mixer fitted with the whisk attachment , beat the mixture on high speed until it cools to room temperature and triples in volume\nwhen you lift the whisk , the batter will fall back into the bowl and form a ribbon that remains on the surface for 10 seconds before it dissolves , about 5 to 8 minutes\nstir about 2 tablespoons of batter into the slightly cooled butter and set it aside\nwith a large flexible rubber spatula , gently fold the flour into the batter in 2 or 3 additions , taking care to handle the batter gently in order to maintain its bubble structure\nstill working with the spatula , fold in the butter mixture\npour the batter into the prepared pan and bake until the top is golden and springy to the touch and a toothpick inserted in the center of the cakes comes out clean , 28 to 33 minutes\ntransfer the cake to a cooling rack for 5 minutes\nremove cake from pan , invert , and cool completely on the rack\nfor the simple syrup: stir the sugar and water together in a heavy-bottomed saucepan , place over medium heat , and bring to the boil\nas soon as the syrup comes to the boil , remove it from the heat\ncool to room temperature\nusing a serrated knife , cut 2 horizontally layers from cake , each 1 / 4-inch to 1 / 2-inch-thick\nset aside\nprepare coffee syrup: spoon off 2 tablespoons of the simple syrup , cover , and refrigerate for the glazed almonds\nset the remainder of the syrup aside\nline a strainer with a double thickness of dampened cheesecloth and place it over a small bowl\nkeep close at hand\nbring the water to a boil in a medium saucepan\nadd the coffee , stir , and immediately pour the mixture through the lined strainer\nyou should have about 3 / 4 cup of very dark coffee\nstir in the instant coffee and the simple syrup\nset the syrup aside until needed\nprepare mousse: beat the cream until it holds medium-firm peaks , then cover and chill it until needed\nplace the eggs and yolks in the bowl of a mixer fitted with the whisk attachment and beat at the lowest speed for a few seconds , just to break up the eggs\nset aside while you prepare the chocolate and sugar syrup\nmelt the chocolate in a microwave oven or in a metal bowl over a pan of simmering water\nremove the chocolate from the heat and , if necessary , pour it into a bowl large enough to hold all the ingredients for the mousse\ncool the chocolate to 114 degrees , as measured on an instant-read thermometer\nwhile the chocolate is melting and cooling , place the sugar and water in a small heavy-bottomed saucepan\nbring the mixture to a boil , stirring occasionally and washing down the sides of the pan with a pastry brush dipped in cold water\nboil the syrup over high heat without stirring it until it reaches 257 degrees f as measured on an instant-read thermometer , about 8 to 10 minutes , then immediately remove it from the heat\nwith the mixer on the lowest speed , beat the eggs for a few seconds , then very slowly add the hot sugar syrup in a thin , steady stream\nto avoid splatters , try to pour the syrup down the side of the bowl , not into the spinning whisk\nincrease the mixer speed to high and beat the eggs for about 5 minutes , or until they are pale and more than double their original volume\nif the mixture is still warm , reduce the speed to medium and continue to beat until the eggs are at room temperature\nusing a large rubber spatula , fold about 1 / 4 of the whipped cream into the chocolate\nfold in the rest of the cream and then , very delicately , fold in the whipped egg mixture\nassembly_ stage one: center an 8 3 / 4-inch / 22 cm dessert ring on a cardboard cake round\nplace 1 layer of genoise , cut side up , in the ring\nbrush enough coffee syrup over the cake to moisten it thoroughly\nusing an offset spatula or a flexible rubber spatula , spread 2 to 2 1 / 2 cups of mousse over the cake and smooth the top\nposition a second layer of cake on the mousse , pressing down gently and jiggling the cake to settle it in place\nbrush on some coffee soaking syrup and spread on another 2 to 2 1 / 2 cups of mousse\nsmooth the top level with the edge of the dessert ring\nyou may have some syrup left over , and you will have extra mousse\nthe syrup can be refrigerated for another use or discarded\nthe mousse may be refrigerated for 2 days or frozen for a month\ntransfer the cake to the freezer and freeze for 2 hours to set the mousse\nthe cake can be made to this point and frozen for up to 1 month\nif you're not going to freeze the cake for long-term storage , it should be transferred to the refrigerator to defrost after its 2 hour freeze\nremove the dessert ring\nusing a long metal offset spatula , spread ganache over the top and sides of the cake\nif you want to repeat with another one or two layers of ganache , go aheadyouve got plenty of ganache to play with\nif the ganache is firm enough to hold a design , you can decorate the top now\nif the ganache is still very soft , return the cake to the refrigerator for a few minutes to set it enough to hold a line drawn across its surface with a knife\ndecorate the top of the cake using the blade of a long , serrated bread knife\nhold the handle of the knife with one hand and the\nstarting at one edge of the cake and holding the knife almost perpendicular to the cake , gently slide the knife from one side of the cake to the other\nwithout losing your place at the edge of the cake , shift the blade about 1 / 16 inch and slide it 1 / 16 inch back to the opposite edge of the cake\nyou will have created the first v in a herringbone pattern\ncontinue until you have decorated the entire top of the cake\nif the knife blade becomes clogged with ganache , clean the blade before continuing the pattern\nreturn the cake to the refrigerator for a few minutes to set the design\nif you prefer , the cake can be finished with a flat-topthat is , a smooth coating of ganacheor you can decorate the top with swirls , ridges , or any other pattern that pleases you\nthe last step is to press the toasted almonds against the sides of the cake\nthe cake can be served now or chilled until serving time\nif the cake is very cold and firm , let it rest at room temperature for 15 to 30 minutes before serving\nprepare almonds: center a rack in the oven and preheat the oven to 325 degrees\ntoss the almonds with the cocoa , then toss with the syrup to coat , and spread them out on a parchment-lined baking sheet\ntoast the almonds , stirring every 3 to 4 minutes , until they are deeply and evenly browned , about 10 to 12 minutes\ntransfer the sheet to a rack and cool the almonds to room temperature\nprepare ganache: place the chocolate and cocoa in a medium bowl\nbring the cream to a boil and remove it from the heat\npour the cream into the chocolate in three additions , using a rubber spatula to stir the mixture in concentric circles , starting each time with a small circle in the center of the bowl and working your way out into larger circles\nyou'll have a smooth , glossy ganache\nallow the ganache to rest uncovered and undisturbed at room temperature until it sets , 40 to 60 minutes , depending on the room's temperature\nwhen the ganache is properly set , it will hold a ribbon for a second or two when stirred\nit is ready to be used now or covered and refrigerated until needed\nif the ganache is chilled , it must be brought back to its proper consistency by leaving it at room temperature until spreadable , or by heating it over hot water or in a microwave oven at low power\nbe sure not to overbeat\nTags:\nweeknight\ntime-to-make\ncourse\npreparation\ndesserts\ncakes\ndietary\nlow-sodium\nlow-in-something\nnumber-of-servings", "text_length": 8453 }, { "id": "446473", "title": "meyer lemon and navel orange marmalade", "description": "this is a sweet marmalade, with just a hint of bitterness. it is not strongly bitter like seville orange marmalades are, but it has just a touch of bitterness which i think sets off the sweetness nicely. i adapted this recipe from rachel saunders' method for making marmalades. the pectin in this recipe comes from the fruits themselves, which are blanched once to remove some of the bitterness, and then soaked to leach the pectin out of the rinds. you will need to use the cold plate test to determine when the marmalade is finished cooking - i have included instructions on how to do this below. you could also use valencia oranges in this recipe, if you wish. the sugar is added after the liquid has been reduced for two reasons: the peel must be cooked until it is thoroughly soft, and if the sugar is added at the beginning of the cooking it will have a hardening effect on the peel. also, adding the sugar after the liquid has been reduced produces a fresher-tasting marmalade, because the sugar does not cook for a long time and begin to caramelize. however, if you prefer a darker, more caramelized marmalade, and don't mind the rind being a bit chewy, go ahead and add the sugar at the beginning of the cooking process (i.e. the \"marmalade\" cooking process, not the \"juice\" cooking process). this is an old fashioned recipe which takes at least 2 days, due to the soaking. it is not quick, but it is delicious.", "minutes": 2925, "ingredients": [ "meyer lemon", "navel oranges", "sugar", "lemon juice" ], "steps": [ "day 1 , morning: take 1 / 2 a pound of the meyer lemons and cut them into eighths", "place these in a non-reactive saucepan where they will fit snugly in a single layer", "add enough cold water for the fruit to bob freely", "cover tightly and let rest for 8 hours at room temperature", "day 1 , afternoon: after 8 hours have passed , bring the pan with the meyer lemon eighths and water to a boil over high heat , then decrease the heat to medium-low", "cook the fruit at a lively simmer , covered , for 2 hours - the lemons will become very soft and the liquid will become slightly syrupy", "as the lemons cook , press down on them gently with a spoon every 30 minutes or so , adding a little more water if necessary", "the water level should remain consistently high enough for the fruit to remain submerged as it cooks", "when the lemons are finished cooking , strain their juice by pouring the hot fruit and liquid into a fine mesh strainer or jelly bag set over a medium bowl", "cover the whole setup with plastic wrap and let drip overnight at room temperature", "meanwhile , prepare the meyer lemon slices and the navel oranges", "to prepare the meyer lemon slices: take the remaining half pound of the meyer lemons", "halve them lengthwise , then cut each half into thirds", "take each lemon slice and pry out any seeds from it", "you can place these seeds in the pot with the lemon eighths and water which is currently simmering - this will add more pectin", "slice each meyer lemon slice thinly crosswise - how thick you slice is a personal preference", "i prefer to slice very thinly , making each slice 1 / 8th of an inch or less", "but if you like you could make your slices thicker", "i wouldn't recommend going much thicker than 1 / 4 of an inch", "place these meyer lemon slices in a stainless steel pot and cover with water , covering the slices by 1 inch", "bring to a boil over high heat , then decrease the heat to medium and simmer for 5 minutes", "drain , discarding the liquid", "return the lemon slices to the pot and cover with 1 inch of cold water", "bring to a boil over high heat , decrease the heat to medium-low , and cook at a lively simmer , covered , for 20 minutes", "as the fruit cooks , stir it gently every 10 minutes or so , adding a little more water if necessary", "the water level should stay consistently high enough for the fruit to remain submerged as it cooks", "after 20 minutes , remove the pan from the heat , cover tightly , and let rest overnight at room temperature", "to prepare the navel oranges: cut the oranges in half , squeeze the juice out of the halves into a bowl , and strain the juice", "place this fresh orange juice in a covered container and store in the refrigerator", "put the juiced orange halves in a large non-reactive kettle or stock pot and cover them with water by 1 inch", "bring to a boil over high heat , then decrease the heat to medium-low and cook at a lively simmer for 5 minutes", "drain , discarding the liquid", "return the orange halves to the kettle and add water to cover them by 1 inch", "bring to a boil over high heat , then decrease the heat to medium-low and cook , covered , at a lively simmer for 1 hour", "as the oranges cook , press down on them gently with a spoon every 15 minutes , adding more water if necessary", "the water level should stay consistently high enough for the fruit to remain submerged as it cooks", "after 1 hour , remove the pan from the heat , cover tightly , and let rest overnight at room temperature", "day 2 , morning: remove the plastic wrap from the lemon eighths and their juice and discard the lemons remaining in the strainer or jelly bag", "do not squeeze the bag or press down on the lemons if you want a clear jelly in your marmalade", "set this juice aside", "prepare the oranges: remove the orange halves from their cooking liquid , reserving the liquid", "over a large bowl , use a spoon to gently scoop the remaining flesh and membranes from the orange halves , going around each one two or three times until its interior is smooth and its rind is a uniform thickness", "place the flesh and membranes , along with the reserved cooking liquid , in a fine mesh strainer and let this drip while you slice the orange rinds", "slice each orange rind into 5 equal strips , and then cut each strip crosswise into slices", "again , i like to make my slices about 1 / 8th of an inch thick , but you could make yours thicker if you like", "set the orange rind slices aside", "empty the fine mesh strainer , discarding the orange flesh / membrane mixture , and set the strainer back up over the bowl containing the juice you just strained from the oranges", "pour the meyer lemon slices and their juice through the strainer , and let this mixture drip for about 15 minutes", "remove the meyer lemon slices from the strainer - do not discard - set them aside", "mix the combined cooked juices you have strained from the oranges and lemon slices , mixing well , and set aside", "mix together the reserved cooked juice from the meyer lemon eighths and the fresh orange juice", "add to this enough of the combined cooked juices from the meyer lemon slices and the orange rinds to make 6 cups total", "you will have a lot of the combined cooked juices from the meyer lemon slices and orange halves left over after you use what you need to make up the 6 cups", "you can just discard the leftover amount", "in a large preserving pan , combine the 6 cups of mixed juices , the meyer lemon slices , and the navel orange rind slices", "if you do not have a preserving pan , use the widest pan you have", "the wider the pan , the more quickly moisture will evaporate from the mixture , and this is what you want when you are making jelly , jam , or marmalade", "place 4 saucers or small plates in the freezer", "you will use these later to check the set of the marmalade", "bring the mixture to a boil over high heat , and cook at a rapid boil over high heat until the mixture is reduced by half , stirring occasionally", "it will take about 35 minutes for the mixture to reduce by half", "once the mixture is reduced by half , add in the strained lemon juice and the sugar , stirring well over high heat to help dissolve the sugar", "cook at a boil over high heat , stirring every 2 minutes or so , until the set point is reached", "check the set after 5 minutes of cooking", "to check the set: take the pot of marmalade off the heat", "place a drop of the marmalade mixture on one of the saucers you've kept in the freezer , & place the saucer back in the freezer for 1 minute", "after 1 minute , take the saucer out of the freezer and nudge the drop of jelly with your finger", "if it \"wrinkles\" when you nudge it with your finger it is done", "if the jelly is not set , continue cooking over medium-high heat , checking the set again every 5 minutes", "i make this marmalade using an 11 quart copper preserving pan , over highest heat on my second largest burner", "after the sugar has been added , it usually takes 10 minutes for the marmalade to reach the set point for me", "when the marmalade is set , ladle it into sterilized canning jars , leaving 1 / 4\" headspace", "wipe the rims of the jars with damp paper towels to remove any marmalade which got on the rims or the threads", "place the lids and the bands on the jars , just tightening the bands finger", "process in a boiling water bath for 5 minutes , then remove and let sit , undisturbed , for at least 12 hours before checking seals", "it is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening , completing the seal", "while the jars cool , you will hear a \"plink\" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar", "after 12 hours have passed , remove the bands and check the lids - press down in the center of the lid", "if you cannot push the lid down any further , the jar is sealed", "if the lid \"gives\" a bit , and you can push it down , the jar did not seal", "you can either put the band back on the jar , and reprocess it for another 5 minutes , or you can just put it in the fridge and use it within 3 months" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "jams-and-preserves", "canning", "condiments-etc", "fruit", "american", "1-day-or-more", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "healthy-2", "low-in-something", "citrus", "lemon", "oranges", "technique", "water-bath" ], "nutrition": { "calories": 970.3, "total_fat": 0.0, "sugar": 950.0, "sodium": 0.0, "protein": 5.0, "saturated_fat": 0.0, "carbohydrates": 84.0 }, "raw_text": "meyer lemon and navel orange marmalade\nIngredients:\nmeyer lemon\nnavel oranges\nsugar\nlemon juice\nSteps:\nday 1 , morning: take 1 / 2 a pound of the meyer lemons and cut them into eighths\nplace these in a non-reactive saucepan where they will fit snugly in a single layer\nadd enough cold water for the fruit to bob freely\ncover tightly and let rest for 8 hours at room temperature\nday 1 , afternoon: after 8 hours have passed , bring the pan with the meyer lemon eighths and water to a boil over high heat , then decrease the heat to medium-low\ncook the fruit at a lively simmer , covered , for 2 hours - the lemons will become very soft and the liquid will become slightly syrupy\nas the lemons cook , press down on them gently with a spoon every 30 minutes or so , adding a little more water if necessary\nthe water level should remain consistently high enough for the fruit to remain submerged as it cooks\nwhen the lemons are finished cooking , strain their juice by pouring the hot fruit and liquid into a fine mesh strainer or jelly bag set over a medium bowl\ncover the whole setup with plastic wrap and let drip overnight at room temperature\nmeanwhile , prepare the meyer lemon slices and the navel oranges\nto prepare the meyer lemon slices: take the remaining half pound of the meyer lemons\nhalve them lengthwise , then cut each half into thirds\ntake each lemon slice and pry out any seeds from it\nyou can place these seeds in the pot with the lemon eighths and water which is currently simmering - this will add more pectin\nslice each meyer lemon slice thinly crosswise - how thick you slice is a personal preference\ni prefer to slice very thinly , making each slice 1 / 8th of an inch or less\nbut if you like you could make your slices thicker\ni wouldn't recommend going much thicker than 1 / 4 of an inch\nplace these meyer lemon slices in a stainless steel pot and cover with water , covering the slices by 1 inch\nbring to a boil over high heat , then decrease the heat to medium and simmer for 5 minutes\ndrain , discarding the liquid\nreturn the lemon slices to the pot and cover with 1 inch of cold water\nbring to a boil over high heat , decrease the heat to medium-low , and cook at a lively simmer , covered , for 20 minutes\nas the fruit cooks , stir it gently every 10 minutes or so , adding a little more water if necessary\nthe water level should stay consistently high enough for the fruit to remain submerged as it cooks\nafter 20 minutes , remove the pan from the heat , cover tightly , and let rest overnight at room temperature\nto prepare the navel oranges: cut the oranges in half , squeeze the juice out of the halves into a bowl , and strain the juice\nplace this fresh orange juice in a covered container and store in the refrigerator\nput the juiced orange halves in a large non-reactive kettle or stock pot and cover them with water by 1 inch\nbring to a boil over high heat , then decrease the heat to medium-low and cook at a lively simmer for 5 minutes\ndrain , discarding the liquid\nreturn the orange halves to the kettle and add water to cover them by 1 inch\nbring to a boil over high heat , then decrease the heat to medium-low and cook , covered , at a lively simmer for 1 hour\nas the oranges cook , press down on them gently with a spoon every 15 minutes , adding more water if necessary\nthe water level should stay consistently high enough for the fruit to remain submerged as it cooks\nafter 1 hour , remove the pan from the heat , cover tightly , and let rest overnight at room temperature\nday 2 , morning: remove the plastic wrap from the lemon eighths and their juice and discard the lemons remaining in the strainer or jelly bag\ndo not squeeze the bag or press down on the lemons if you want a clear jelly in your marmalade\nset this juice aside\nprepare the oranges: remove the orange halves from their cooking liquid , reserving the liquid\nover a large bowl , use a spoon to gently scoop the remaining flesh and membranes from the orange halves , going around each one two or three times until its interior is smooth and its rind is a uniform thickness\nplace the flesh and membranes , along with the reserved cooking liquid , in a fine mesh strainer and let this drip while you slice the orange rinds\nslice each orange rind into 5 equal strips , and then cut each strip crosswise into slices\nagain , i like to make my slices about 1 / 8th of an inch thick , but you could make yours thicker if you like\nset the orange rind slices aside\nempty the fine mesh strainer , discarding the orange flesh / membrane mixture , and set the strainer back up over the bowl containing the juice you just strained from the oranges\npour the meyer lemon slices and their juice through the strainer , and let this mixture drip for about 15 minutes\nremove the meyer lemon slices from the strainer - do not discard - set them aside\nmix the combined cooked juices you have strained from the oranges and lemon slices , mixing well , and set aside\nmix together the reserved cooked juice from the meyer lemon eighths and the fresh orange juice\nadd to this enough of the combined cooked juices from the meyer lemon slices and the orange rinds to make 6 cups total\nyou will have a lot of the combined cooked juices from the meyer lemon slices and orange halves left over after you use what you need to make up the 6 cups\nyou can just discard the leftover amount\nin a large preserving pan , combine the 6 cups of mixed juices , the meyer lemon slices , and the navel orange rind slices\nif you do not have a preserving pan , use the widest pan you have\nthe wider the pan , the more quickly moisture will evaporate from the mixture , and this is what you want when you are making jelly , jam , or marmalade\nplace 4 saucers or small plates in the freezer\nyou will use these later to check the set of the marmalade\nbring the mixture to a boil over high heat , and cook at a rapid boil over high heat until the mixture is reduced by half , stirring occasionally\nit will take about 35 minutes for the mixture to reduce by half\nonce the mixture is reduced by half , add in the strained lemon juice and the sugar , stirring well over high heat to help dissolve the sugar\ncook at a boil over high heat , stirring every 2 minutes or so , until the set point is reached\ncheck the set after 5 minutes of cooking\nto check the set: take the pot of marmalade off the heat\nplace a drop of the marmalade mixture on one of the saucers you've kept in the freezer , & place the saucer back in the freezer for 1 minute\nafter 1 minute , take the saucer out of the freezer and nudge the drop of jelly with your finger\nif it \"wrinkles\" when you nudge it with your finger it is done\nif the jelly is not set , continue cooking over medium-high heat , checking the set again every 5 minutes\ni make this marmalade using an 11 quart copper preserving pan , over highest heat on my second largest burner\nafter the sugar has been added , it usually takes 10 minutes for the marmalade to reach the set point for me\nwhen the marmalade is set , ladle it into sterilized canning jars , leaving 1 / 4\" headspace\nwipe the rims of the jars with damp paper towels to remove any marmalade which got on the rims or the threads\nplace the lids and the bands on the jars , just tightening the bands finger\nprocess in a boiling water bath for 5 minutes , then remove and let sit , undisturbed , for at least 12 hours before checking seals\nit is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening , completing the seal\nwhile the jars cool , you will hear a \"plink\" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar\nafter 12 hours have passed , remove the bands and check the lids - press down in the center of the lid\nif you cannot push the lid down any further , the jar is sealed\nif the lid \"gives\" a bit , and you can push it down , the jar did not seal\nyou can either put the band back on the jar , and reprocess it for another 5 minutes , or you can just put it in the fridge and use it within 3 months\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\nnorth-american\nlow-protein\nhealthy\n5-ingredients-or-less\njams-and-preserves\ncanning\ncondiments-etc\nfruit\namerican\n1-day-or-more\neasy\nlow-fat\ndietary\nlow-sodium\nlow-cholesterol\nlow-saturated-fat\nhealthy-2\nlow-in-something\ncitrus\nlemon\noranges\ntechnique\nwater-bath", "text_length": 8413 }, { "id": "536836", "title": "pumpkin spice latte cake", "description": "this festive fall cake is full of delicious pumpkin spice flavor. it's moist and delicious, yet sturdy enough to build up the layers extra high!", "minutes": 400, "ingredients": [ "cake flour", "powdered milk", "baking soda", "baking powder", "ground cinnamon", "ground nutmeg", "ground ginger", "ground allspice", "ground cloves", "fine salt", "unsalted butter", "eggs", "white sugar", "light brown sugar", "canned pumpkin", "coffee", "vanilla", "food coloring", "cocoa powder", "frosting", "vanilla frosting", "white chocolate", "heavy cream", "fondant", "cake" ], "steps": [ "bake your cakes", "preheat your oven to 350", "prep two 5 round 3 deep , two 6 round 3 deep , and two 7 round 3 deep pans by greasing the bottoms and laying down a baking paper circle at the bottom of each", "combine your dry ingredients in a medium mixing bowl and set aside", "you can replace the spices listed with an equal amount of commercial pumpkin spice , or your own signature mix if youre fancy like that", "in a small bowl , combine the pumpkin , vanilla , and cold brew , whisking to combine", "set aside", "place your room temp butter , eggs , and both kinds of sugar in the bowl of your stand mixer", "using the paddle attachment , cream on medium until lightened in color , fluffy , and totally smooth , about 3-5 minutes", "if it looks like the mixture has broken , keep creaming until it all comes together", "scrape your bowl with a spatula to make sure nothings sticking to the sides", "add your pumpkin mixture and continue to beat until combined", "shifting the mixer to low speed , incorporate your dry mixture in two additions making sure to beat just until combined after each", "scrape your bowl and mix for just another few seconds to make sure the batter is homogeneous", "create your marble batter", "take 4 cups of batter and set in a medium bowl", "mix in the 3 teaspoons orange gel coloring until the batter is a solid color", "pour enough of this batter into each of your two 3 deep , 5 round pans that it reaches halfway up the side", "next take 3 more cups of batter and combine with the 1 / 4 cup cocoa powder , mixing until totally incorporated", "place alternating scoops of brown , tan , and remaining orange batter into your remaining four larger cake pans , doing your best to make sure the batter comes up to about halfway up the side of the pan in all four", "its okay if they arent all exactly even", "bake your cakes for 35-45 minutes , and remove from the oven when a cake tester or toothpick inserted into the center comes out clean", "allow to come to room temperature on a cooling rack , then cover with foil and put the cakes in the fridge for about an hour , until cold", "to de-pan , remove from the fridge and slide a paring or butter knife around the outside to free the cake", "invert and gently shake out your cake", "make your buttercream", "follow the recipes for two batches of cold brew coffee buttercream and one batch of milkmoon meringue buttercream", "prep your base", "level the tops of your 6 and 7 cakes , and torte each cake into two for a total of eight layers", "keep the smaller 5 cakes aside", "stack your cake layers on an 8 or 9 round cardboard cake circle or board starting with the 7s then adding the 6s , filling the layers with cold brew coffee buttercream", "refrigerate for at least 1 hour , or until the cake firms up completely", "trim the caramelization from the sides of your cake , doing your best to emphasize the slight angle from the 6 round top to the 7 round base", "youre basically making an upside down cup shape", "frost the cake", "add a very thin crumb coat of coffee buttercream to the top of the cake , then press a 6 round acrylic circle or waxed cardboard round onto the top", "cutting the", "keep the edges of your coffee buttercream wavy and organic , which will look more realistic !", "use a straight edge to smooth the coffee buttercreami use a tall plastic quilting ruler ! use that acrylic or cardboard round at the top to guide your straight edge , creating a perfectly smooth finish", "refrigerate until firm", "pipe plain white buttercream at the top and bottom of the cakes sides , leaving little gaps here and there between the white buttercream and coffee buttercream in the top area of the cake", "make another pass with your straight edge , getting your whip nice and smooth , and flush with the coffee buttercream", "refrigerate until firm", "mix a few squirts or orange gel into about 1 / 2 cup white buttercream to create a bright pumpkin-y color", "remove your firmed cake from the fridge and push this orange buttercream into the spaces you left up at the top between the white and the coffee buttercream using a small icing spatula", "refrigerate until firm , then use the icing spatula to scrape down any messy buttercream to reveal clean lines underneath", "flip the cake", "you heard me", "youre going to place your nice cake board or cake plate so its ready on the counter , pick up your cake , place a hand on either side , and flip it so that the 7 end is at the top and the 6 end is at the bottom", "your cake needs to be super thoroughly chilled before you do this step , so definitely make sure it has spent a cumulative 2-3 hours in the fridge ! center the cup-shaped cake on your board", "carefully pinch the 8 or 9 round you were using as the base of the cake before you flipped it and gently pull it up , moving around the cake as you pop it up off of the buttercream on the sides", "remove it entirely to reveal your bare cake top", "create the pumpkin surprise topping", "using a sharp paring knife , carve down the two 5 orange cakes into domes , one with a knob on the top for the pumpkins stem", "using a dab or two of the orange buttercream from earlier , join your cake domes on the flat sides to create a delicious mini-pumpkin !", "smooth a small amount of white buttercream to the top of the flipped cake , and center your mini-pumpkin on the top", "using another disposable piping bag with a 1 / 2 hole at the", "use the largest closed-star or regular star piping", "you can use a wilton 2d , although i found a set of even bigger jumbo piping", "refrigerate for at least 20 minutes to firm up the outside of the buttercream", "in the meantime make a small amount of drizzle by placing your white chocolate or candy wafers and heavy cream in a microwaveable bowl and microwave for 15 seconds at a time , stirring frequently , until the chocolate has dissolved", "mix in a squirt of orange gel coloring to achieve a bright pumpkin color , or you can stir in a little leftover orange buttercream if you have any", "place the ganache in a squeeze bottle if you have one , or just use a spoon to drizzle it all over the whipped cream buttercream swirl", "finishing touches", "this is a bonus step that is optional , but really does tie everything together ! cut out a three-inch circle of green fondant and apply it to the side of the cake", "using a paintbrush dipped in white edible paint , you can either freehand a pumpkin shape or you can create a stencil like i did", "i used an x-acto knife to cut out my pumpkin design from plain paper , and then stuck it onto the fondant round , painted over it , and peeled it away to leave a fun pumpkin design", "i finished my latte look by cutting a super cute paper straw in half and inserting both pieces into the swirl", "cutting the cake", "while the outside of this cake is awesome , the best part is whats going on inside ! when you cut your slices of cake , you will slowly reveal the pumpkin shape hidden under the swirl on top ! make sure you take a pause once youre halfway through cutting up the cake so everyone can admire the detail you put into the super fun design !", "enjoy !" ], "tags": [ "course", "preparation", "occasion", "for-large-groups", "desserts", "oven", "fall", "winter", "dietary", "seasonal", "novelty", "equipment", "number-of-servings", "birthday", "from-scratch" ], "nutrition": { "calories": 414.0, "total_fat": 27.0, "sugar": 120.0, "sodium": 19.0, "protein": 11.0, "saturated_fat": 52.0, "carbohydrates": 19.0 }, "raw_text": "pumpkin spice latte cake\nIngredients:\ncake flour\npowdered milk\nbaking soda\nbaking powder\nground cinnamon\nground nutmeg\nground ginger\nground allspice\nground cloves\nfine salt\nunsalted butter\neggs\nwhite sugar\nlight brown sugar\ncanned pumpkin\ncoffee\nvanilla\nfood coloring\ncocoa powder\nfrosting\nvanilla frosting\nwhite chocolate\nheavy cream\nfondant\ncake\nSteps:\nbake your cakes\npreheat your oven to 350\nprep two 5 round 3 deep , two 6 round 3 deep , and two 7 round 3 deep pans by greasing the bottoms and laying down a baking paper circle at the bottom of each\ncombine your dry ingredients in a medium mixing bowl and set aside\nyou can replace the spices listed with an equal amount of commercial pumpkin spice , or your own signature mix if youre fancy like that\nin a small bowl , combine the pumpkin , vanilla , and cold brew , whisking to combine\nset aside\nplace your room temp butter , eggs , and both kinds of sugar in the bowl of your stand mixer\nusing the paddle attachment , cream on medium until lightened in color , fluffy , and totally smooth , about 3-5 minutes\nif it looks like the mixture has broken , keep creaming until it all comes together\nscrape your bowl with a spatula to make sure nothings sticking to the sides\nadd your pumpkin mixture and continue to beat until combined\nshifting the mixer to low speed , incorporate your dry mixture in two additions making sure to beat just until combined after each\nscrape your bowl and mix for just another few seconds to make sure the batter is homogeneous\ncreate your marble batter\ntake 4 cups of batter and set in a medium bowl\nmix in the 3 teaspoons orange gel coloring until the batter is a solid color\npour enough of this batter into each of your two 3 deep , 5 round pans that it reaches halfway up the side\nnext take 3 more cups of batter and combine with the 1 / 4 cup cocoa powder , mixing until totally incorporated\nplace alternating scoops of brown , tan , and remaining orange batter into your remaining four larger cake pans , doing your best to make sure the batter comes up to about halfway up the side of the pan in all four\nits okay if they arent all exactly even\nbake your cakes for 35-45 minutes , and remove from the oven when a cake tester or toothpick inserted into the center comes out clean\nallow to come to room temperature on a cooling rack , then cover with foil and put the cakes in the fridge for about an hour , until cold\nto de-pan , remove from the fridge and slide a paring or butter knife around the outside to free the cake\ninvert and gently shake out your cake\nmake your buttercream\nfollow the recipes for two batches of cold brew coffee buttercream and one batch of milkmoon meringue buttercream\nprep your base\nlevel the tops of your 6 and 7 cakes , and torte each cake into two for a total of eight layers\nkeep the smaller 5 cakes aside\nstack your cake layers on an 8 or 9 round cardboard cake circle or board starting with the 7s then adding the 6s , filling the layers with cold brew coffee buttercream\nrefrigerate for at least 1 hour , or until the cake firms up completely\ntrim the caramelization from the sides of your cake , doing your best to emphasize the slight angle from the 6 round top to the 7 round base\nyoure basically making an upside down cup shape\nfrost the cake\nadd a very thin crumb coat of coffee buttercream to the top of the cake , then press a 6 round acrylic circle or waxed cardboard round onto the top\ncutting the\nkeep the edges of your coffee buttercream wavy and organic , which will look more realistic !\nuse a straight edge to smooth the coffee buttercreami use a tall plastic quilting ruler ! use that acrylic or cardboard round at the top to guide your straight edge , creating a perfectly smooth finish\nrefrigerate until firm\npipe plain white buttercream at the top and bottom of the cakes sides , leaving little gaps here and there between the white buttercream and coffee buttercream in the top area of the cake\nmake another pass with your straight edge , getting your whip nice and smooth , and flush with the coffee buttercream\nrefrigerate until firm\nmix a few squirts or orange gel into about 1 / 2 cup white buttercream to create a bright pumpkin-y color\nremove your firmed cake from the fridge and push this orange buttercream into the spaces you left up at the top between the white and the coffee buttercream using a small icing spatula\nrefrigerate until firm , then use the icing spatula to scrape down any messy buttercream to reveal clean lines underneath\nflip the cake\nyou heard me\nyoure going to place your nice cake board or cake plate so its ready on the counter , pick up your cake , place a hand on either side , and flip it so that the 7 end is at the top and the 6 end is at the bottom\nyour cake needs to be super thoroughly chilled before you do this step , so definitely make sure it has spent a cumulative 2-3 hours in the fridge ! center the cup-shaped cake on your board\ncarefully pinch the 8 or 9 round you were using as the base of the cake before you flipped it and gently pull it up , moving around the cake as you pop it up off of the buttercream on the sides\nremove it entirely to reveal your bare cake top\ncreate the pumpkin surprise topping\nusing a sharp paring knife , carve down the two 5 orange cakes into domes , one with a knob on the top for the pumpkins stem\nusing a dab or two of the orange buttercream from earlier , join your cake domes on the flat sides to create a delicious mini-pumpkin !\nsmooth a small amount of white buttercream to the top of the flipped cake , and center your mini-pumpkin on the top\nusing another disposable piping bag with a 1 / 2 hole at the\nuse the largest closed-star or regular star piping\nyou can use a wilton 2d , although i found a set of even bigger jumbo piping\nrefrigerate for at least 20 minutes to firm up the outside of the buttercream\nin the meantime make a small amount of drizzle by placing your white chocolate or candy wafers and heavy cream in a microwaveable bowl and microwave for 15 seconds at a time , stirring frequently , until the chocolate has dissolved\nmix in a squirt of orange gel coloring to achieve a bright pumpkin color , or you can stir in a little leftover orange buttercream if you have any\nplace the ganache in a squeeze bottle if you have one , or just use a spoon to drizzle it all over the whipped cream buttercream swirl\nfinishing touches\nthis is a bonus step that is optional , but really does tie everything together ! cut out a three-inch circle of green fondant and apply it to the side of the cake\nusing a paintbrush dipped in white edible paint , you can either freehand a pumpkin shape or you can create a stencil like i did\ni used an x-acto knife to cut out my pumpkin design from plain paper , and then stuck it onto the fondant round , painted over it , and peeled it away to leave a fun pumpkin design\ni finished my latte look by cutting a super cute paper straw in half and inserting both pieces into the swirl\ncutting the cake\nwhile the outside of this cake is awesome , the best part is whats going on inside ! when you cut your slices of cake , you will slowly reveal the pumpkin shape hidden under the swirl on top ! make sure you take a pause once youre halfway through cutting up the cake so everyone can admire the detail you put into the super fun design !\nenjoy !\nTags:\ncourse\npreparation\noccasion\nfor-large-groups\ndesserts\noven\nfall\nwinter\ndietary\nseasonal\nnovelty\nequipment\nnumber-of-servings\nbirthday\nfrom-scratch", "text_length": 7476 }, { "id": "284729", "title": "classic pumpkin pie for expats", "description": "living abroad has it's ups and downs. not being able to find ingredients for at-home favorites is a definite down. i adapted several recipes and made several pies, and found that in china, with the ingredients available, this recipe makes a deeeelicious-no-roll-crusted-humdinger of a pumpkin pie. you can find most of the ingredients in china. pumpkin is nan2guo3, and those are usually available in the markets, but don't be afraid to experiment with other similar squashes. the sweetened and condensed milk can usually be found in a bakery or supermarket. they dip their chinese rolls in it as a dessert after dinner often. it is made by nestle 鹰唛炼奶ying1ma4lian4nai3 or (as they have no equivalent to what we would call cream, if u ask for cream 99% of the time they show you to this, 奶油 nai3you3。 the spices are what is tricky. see if you can have people mail u the tiny mccormick packets or try your fare at a big supermarket in a capital city. happy baking!", "minutes": 180, "ingredients": [ "all-purpose flour", "milk", "sunflower oil", "salt", "white sugar", "pumpkin", "sugar", "eggs", "sweetened condensed milk", "light brown sugar", "ground cinnamon", "fine salt", "ground nutmeg", "ground allspice" ], "steps": [ "this recipe is involved and could take a good portion of the morning or evening to do well", "plan to dedicate several hours to the joys of making pumpkin pie", "it will be worth it !", "step 1--- making no-roll pie crust: as you will most likely not find frozen pie crust in the stores in china , we must begin by making the no roll pie crust", "> put 1 1 / 2 cups all purpose flour , salt and sugarin a mixing bowl", "> mix the 2 tbsp cold milk with the 1 / 2 cup sunflower oil , until the milk has dirtied the oil and there are thousands of milk beads floating in the oil", "> add milky oil to the bowl and using your hands , mix together until all the flour is dampened by the milky oil mixture", "form it into a ball , and place in the center of your 9\" pie pan", "spread the dough over the pie plate , patting down the dough to cover the bowl", "do not let the crust go over the edge of the pan", "> although if we were not making pumpkin pie , and were just using this as a shell , the next step would be using a fork to poke holes liberally to avoid having the dough bubble under the filling as it bakes", "but with pumpkin pie , that only makes the crust weak , so don't do that", "> pat the fork on the crust portion lightly", "it will give texture to the crust , but don't make the grooves too definite or they may burn unless covered with foil", "also , don't let any portion of the crust be too thin or it will burn", "the crust should be even all the way around , and lightly patted with a fork", ">place this in the fridge to chill the pie crust , as long as you want", "step 2--- making pumpkin puree: as it is rare to find pumpkin puree on the shelves in china , we must begin the pumpkin filling by making our own home-made pumpkin puree", "there are two ways to do this:", "~ method 1 for pumpkin puree if you have an oven:", ">preheat oven to 175 celsius", "be careful with your oven settings", "the little ovens in china tend to run hotter than those in america", "> wash your pumpkin", ">cut the pumpkin in half", "leave the skin of the pumpkin on the pumpkin", "> take a spoon and scrape out the stringy mess inside the pumpkin", "> prepare cookie sheet by coating a flat cookie sheet with 1 / 4 cup sunflower oil or vegetable oil , using a tissue to spread the oil around the pan", "(it's best to use a sheet with a lip around the side because this will be juicy and that avoids the juice spilling over later", "> sprinkle the 1 / 3 cup loose sugar over the oil", "> place both halves of pumpkin face down in the oil on the cooking sheet", "avoid doing this if possible but , if both do not fit , cut the halves it into the fewest pieces necessary to fit it all in the pan", "> place pumpkin in preheated oven and let bake for 30 or 40 minutes", "check to make sure it is not burning periodically", "it will bubble at the edges and smell good and squashy", "> when finished baking , leave the oven door open and let the pumpkin cool", "the middle will probably sink in and it will look entirely unappetizing", "fear not", "looks do not matter here", "> once it has cooled to a warm easy to hand temp , turn each halve over , and scrape the pumpkin meat in a bowl , leaving the skin in the pan and finally throwing away the skin", "> water removal process: now , we must cut down on the liquid in this pumpkin puree", "this is a critical step- don't leave it out", "get a good amount of paper towel ready", "place two bowls on the counter and paper towels in bottom of the bowls", "transfer pumpkin between bowls , and replacing paper towels until the paper towels have soaked up a good majority of the water in the pumpkin meat", "about 5 minutes later , and many paper towels later , you will arrive at the desired consistency", "> place this pumpkin goodness into a blender , and blend to cut up all the strings and make it uniform in texture in the pie", "~method 2 for making pumpkin puree if you do not have an oven:", "> wash pumpkin", "> cut pumpkin in half", "> taking a potato peeler , peel the skin from a the pumpkin the same way you would peel a potato", "keep doing it until the peel or outer part of the pumpkin is gone", "> cut the pumpkin into chunks as you would for mashed potatoes", "the chunks can be a few inches big , not too small , not too big", "> place chunks into pot of water on stove", "heat water to boiling , then reduce heat and cook for about 20 or 30 minutes", "> drain well , and begin water removal process", "> water removal process: now , we must cut down on the liquid in this pumpkin puree", "this is a critical step- don't leave it out", "get a good amount of paper towels ready", "place two bowls on the counter and paper towels in bottom of the bowls", "don't worry if the cubes of pumpkin fall apart as you do this ,", "it will eventually all go into a blender", "the goal is to remove as much moisture as possible", "transfer cooked pumpkin between bowls , replacing paper towels until the paper towels have soaked up a good majority of the water in the pumpkin meat", "about 5 minutes later , and many paper towels later , you will arrive at the desired consistency", "> place this pumpkin goodness into a blender , and blend well to cut up all the strings and make it uniform in texture in the pie", "step 3--- creating pumpkin filling: i used a blender and the pie came out better , so i'm showing publishing these instructions , but i've made the pie without the blender and it was great too !", "> keeping pumpkin puree in blender add the rest of the filling ingredients , i begin with the can of nestle sweetened and condensed milk , so there is more of a thick liquid texture for blending", "next , 1 tbsp flour , 1 tsp ground cinnamon , 1 / 2 tsp fine salt , 1 / 2 tsp ground nutmeg , 1 / 4 tsp ground allspice", "add brown sugar to taste after all the spices as the sugar will thicken the filling , making it difficult to blend properly", "i used 1 cup tightly packed , but the filling was very sweet", "if you don't like pies too sweet , add brown sugar to taste", "the brown sugar also adds color that looks good once baked", "i once used white sugar , and the appearance wasn't as traditional", "the taste that you have in your blender at this point is the taste you will have in your pie , so keep playing with it until you find a good combination", "finally , once you are satisfied with the taste , add the eggs to the blender", "last step--- adding filling to crust and baking pie", "> take crust from fridge and pour the filling into the crust in a circular motion until the pan is filled", "do not over fill", "just a bit below the crust edge is perfect , even if it means wasting some of the filling", "though the filling shouldn't be very runny , it is still a very thick liquid , so avoid letting the filling slosh onto the crust as you place the unbaked pie into the oven", "put the rack on the lowest level to avoid burning the pie and heat the pie from the top and bottom burners", "leave it to cook for about 40 minutes , checking on it to make sure it is not burning", "if crust begins to get too dark , foil the crust next time", "as it heats , toward the end , the filling will puff up", "fear not", "it will settle down again as it cools and transform into the worlds best pumpkin pie after refrigeration for a few hours" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "desserts", "vegetables", "american", "fall", "holiday-event", "thanksgiving", "seasonal", "squash", "4-hours-or-less" ], "nutrition": { "calories": 282.3, "total_fat": 23.0, "sugar": 86.0, "sodium": 13.0, "protein": 6.0, "saturated_fat": 11.0, "carbohydrates": 11.0 }, "raw_text": "classic pumpkin pie for expats\nIngredients:\nall-purpose flour\nmilk\nsunflower oil\nsalt\nwhite sugar\npumpkin\nsugar\neggs\nsweetened condensed milk\nlight brown sugar\nground cinnamon\nfine salt\nground nutmeg\nground allspice\nSteps:\nthis recipe is involved and could take a good portion of the morning or evening to do well\nplan to dedicate several hours to the joys of making pumpkin pie\nit will be worth it !\nstep 1--- making no-roll pie crust: as you will most likely not find frozen pie crust in the stores in china , we must begin by making the no roll pie crust\n> put 1 1 / 2 cups all purpose flour , salt and sugarin a mixing bowl\n> mix the 2 tbsp cold milk with the 1 / 2 cup sunflower oil , until the milk has dirtied the oil and there are thousands of milk beads floating in the oil\n> add milky oil to the bowl and using your hands , mix together until all the flour is dampened by the milky oil mixture\nform it into a ball , and place in the center of your 9\" pie pan\nspread the dough over the pie plate , patting down the dough to cover the bowl\ndo not let the crust go over the edge of the pan\n> although if we were not making pumpkin pie , and were just using this as a shell , the next step would be using a fork to poke holes liberally to avoid having the dough bubble under the filling as it bakes\nbut with pumpkin pie , that only makes the crust weak , so don't do that\n> pat the fork on the crust portion lightly\nit will give texture to the crust , but don't make the grooves too definite or they may burn unless covered with foil\nalso , don't let any portion of the crust be too thin or it will burn\nthe crust should be even all the way around , and lightly patted with a fork\n>place this in the fridge to chill the pie crust , as long as you want\nstep 2--- making pumpkin puree: as it is rare to find pumpkin puree on the shelves in china , we must begin the pumpkin filling by making our own home-made pumpkin puree\nthere are two ways to do this:\n~ method 1 for pumpkin puree if you have an oven:\n>preheat oven to 175 celsius\nbe careful with your oven settings\nthe little ovens in china tend to run hotter than those in america\n> wash your pumpkin\n>cut the pumpkin in half\nleave the skin of the pumpkin on the pumpkin\n> take a spoon and scrape out the stringy mess inside the pumpkin\n> prepare cookie sheet by coating a flat cookie sheet with 1 / 4 cup sunflower oil or vegetable oil , using a tissue to spread the oil around the pan\n(it's best to use a sheet with a lip around the side because this will be juicy and that avoids the juice spilling over later\n> sprinkle the 1 / 3 cup loose sugar over the oil\n> place both halves of pumpkin face down in the oil on the cooking sheet\navoid doing this if possible but , if both do not fit , cut the halves it into the fewest pieces necessary to fit it all in the pan\n> place pumpkin in preheated oven and let bake for 30 or 40 minutes\ncheck to make sure it is not burning periodically\nit will bubble at the edges and smell good and squashy\n> when finished baking , leave the oven door open and let the pumpkin cool\nthe middle will probably sink in and it will look entirely unappetizing\nfear not\nlooks do not matter here\n> once it has cooled to a warm easy to hand temp , turn each halve over , and scrape the pumpkin meat in a bowl , leaving the skin in the pan and finally throwing away the skin\n> water removal process: now , we must cut down on the liquid in this pumpkin puree\nthis is a critical step- don't leave it out\nget a good amount of paper towel ready\nplace two bowls on the counter and paper towels in bottom of the bowls\ntransfer pumpkin between bowls , and replacing paper towels until the paper towels have soaked up a good majority of the water in the pumpkin meat\nabout 5 minutes later , and many paper towels later , you will arrive at the desired consistency\n> place this pumpkin goodness into a blender , and blend to cut up all the strings and make it uniform in texture in the pie\n~method 2 for making pumpkin puree if you do not have an oven:\n> wash pumpkin\n> cut pumpkin in half\n> taking a potato peeler , peel the skin from a the pumpkin the same way you would peel a potato\nkeep doing it until the peel or outer part of the pumpkin is gone\n> cut the pumpkin into chunks as you would for mashed potatoes\nthe chunks can be a few inches big , not too small , not too big\n> place chunks into pot of water on stove\nheat water to boiling , then reduce heat and cook for about 20 or 30 minutes\n> drain well , and begin water removal process\n> water removal process: now , we must cut down on the liquid in this pumpkin puree\nthis is a critical step- don't leave it out\nget a good amount of paper towels ready\nplace two bowls on the counter and paper towels in bottom of the bowls\ndon't worry if the cubes of pumpkin fall apart as you do this ,\nit will eventually all go into a blender\nthe goal is to remove as much moisture as possible\ntransfer cooked pumpkin between bowls , replacing paper towels until the paper towels have soaked up a good majority of the water in the pumpkin meat\nabout 5 minutes later , and many paper towels later , you will arrive at the desired consistency\n> place this pumpkin goodness into a blender , and blend well to cut up all the strings and make it uniform in texture in the pie\nstep 3--- creating pumpkin filling: i used a blender and the pie came out better , so i'm showing publishing these instructions , but i've made the pie without the blender and it was great too !\n> keeping pumpkin puree in blender add the rest of the filling ingredients , i begin with the can of nestle sweetened and condensed milk , so there is more of a thick liquid texture for blending\nnext , 1 tbsp flour , 1 tsp ground cinnamon , 1 / 2 tsp fine salt , 1 / 2 tsp ground nutmeg , 1 / 4 tsp ground allspice\nadd brown sugar to taste after all the spices as the sugar will thicken the filling , making it difficult to blend properly\ni used 1 cup tightly packed , but the filling was very sweet\nif you don't like pies too sweet , add brown sugar to taste\nthe brown sugar also adds color that looks good once baked\ni once used white sugar , and the appearance wasn't as traditional\nthe taste that you have in your blender at this point is the taste you will have in your pie , so keep playing with it until you find a good combination\nfinally , once you are satisfied with the taste , add the eggs to the blender\nlast step--- adding filling to crust and baking pie\n> take crust from fridge and pour the filling into the crust in a circular motion until the pan is filled\ndo not over fill\njust a bit below the crust edge is perfect , even if it means wasting some of the filling\nthough the filling shouldn't be very runny , it is still a very thick liquid , so avoid letting the filling slosh onto the crust as you place the unbaked pie into the oven\nput the rack on the lowest level to avoid burning the pie and heat the pie from the top and bottom burners\nleave it to cook for about 40 minutes , checking on it to make sure it is not burning\nif crust begins to get too dark , foil the crust next time\nas it heats , toward the end , the filling will puff up\nfear not\nit will settle down again as it cools and transform into the worlds best pumpkin pie after refrigeration for a few hours\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\ndesserts\nvegetables\namerican\nfall\nholiday-event\nthanksgiving\nseasonal\nsquash\n4-hours-or-less", "text_length": 7459 }, { "id": "158120", "title": "easy yeast bread with variations", "description": "found online in response to a request and now posted by request. the blurb that accompanied it read as follows: \"the following came from a pamphlet of the same title i picked up in the baking supplies aisle of a krogers in either kalamazoo or battle creek about 25 years ago. i've used every variation and facet of the instructions and had nothing but success! my faves are the rye breads. unlimited variety from these basic recipes!\" i have not tried this recipe so times and servings are a guess-timate. a lot of directions but then... a lot of variations to try.", "minutes": 210, "ingredients": [ "all-purpose flour", "dry yeast", "sugar", "salt", "water", "milk", "cooking oil", "eggs" ], "steps": [ "white bread:", "lightly spooning flour into measuring cup & leveling off , measure out 2 1 / 2 cups flour", "combine flour , dry yeast , sugar , & salt in a large mixer bowl", "blend", "in a medium saucepan , combine water , milk , and oil", "heat until very warm", "add eggs and liquid to flour mixture", "mixing - blend at low speed until moistened", "beat 3 minutes at medium speed", "with a wooden spoon , stir in an additional 3 to 3-1 / 2 cups of flour to form a sticky dough", "in bowl or on a floured board , gradually work in 1 / 2 to 1-1 / 2 cups more flour , kneading or working in with hands until dough is smooth , pliable and no longer sticky", "rising - place dough in a greased bowl", "cover with a cloth or loose fit lid", "let rise in a warm place until light and double in size , about 45 minutes", "shaping & baking:punch down dough to remove air bubbles", "divide dough into two parts", "from dough into desired shapes", "place in greased pans according to shaping and baking directions", "cover , let rise in a warm place until light and doubled in size , about 30 minutes", "bake at 375f according to shape until loaf sounds hollow when lightly tapped", "immediately remove from pans", "cool", "whole wheat bread -", "follow white bread recipe", "after beating with mixer , stir in 3 cups of whole wheat flour in stead of white , knead in 3 / 4 to 1-1 / 4 cups white flour", "medium rye bread -", "follow white bread recipe", "after beating with mixer , stir in 3 cups medium rye flour instead of white flour", "knead in 1-1 / 4 to 1-3 / 4 cups white flour", "rye dough should not completely double in size", "add 1 tbsp freshly crushed caraway seeds with rye flour", "decrease the first rising periods by 15 minutes each", "-----", "ingredient variations", "ingredients stirred in are added with the flour as it is stirred inches", "honey / molasses: substitute 1 / 4 cup for sugar", "reduce milk to 3 / 4 cup", "brown sugar: substitute 1 / 4 cup for the white sugar", "rolled oats: stir in 1 / 2 cup", "wheat germ: stir in 1 / 2 cup", "cheese: stir in 1 cup shredded cheddar , american , monterey jack or swiss cheese", "herbs & spices: stir in 1 / 4 to 1 / 2 tsp celery seed or dill weed , or 1 / 2 tsp italian seasoning , or 2 tbsp minced chives , caraway or sesame seeds", "onion: stir in 1 / 2 cup , finely chopped", "raisins / chopped dates or other dried fruit: use sweet dough recipe", "stir in 1-1 / 2 cups fruit", "-----", "specialty white bread variations -", "french bread: reduce sugar to 1 tbsp", "omit milk and eggs", "use 2 cups water", "reduce stirred in flour to 1-1 / 2 to 2 cups", "increase first rise to 1 hour", "shape and bake according to shaping and baking directions", "french loaf or rolls: brush with beaten egg just before baking", "-----", "rich egg bread - increase sugar to 1 / 3 cup", "decrease water to 3 / 4 cup", "use 3 eggs", "-----", "south of the border loaf - decrease sugar to 1 tablespoons decrease milk to 1 / 2 cup", "increase stirred in flour to 3-1 / 2 to 4 cups", "with this flour , stir in the following: 1 / 2 cup sour cream , 1 / 2 cup chopped olives , 1 / 2 cup chopped onion , 1 cup shredded cheddar or monterey jack cheese , 1 / 4 tsp garlic powder , 1 to 4 tbsp minced green chilies", "shape and bake according to directions for regular or round loaves , or rolls", "-----", "sweet dough - increase sugar to 1 / 2 cup", "eliminate water", "use 2 cups milk", "substitute butter or margarine for oil", "cinnamon swirl - pat each half of dough into a 7x14-inch rectangle", "spread with 1 tbsp butter or margarine", "combine 1 / 2 cup sugar and 2 tbsp cinnamon", "sprinkle half of mixture over each rectangle", "starting with the 7-inch side , roll jelly-roll style", "seal all edges tightly", "shape and bake according to instructions for a regular loaf", "-----", "specialty dark bread variations -", "delicatessen rye bread - (use basic med-rye recipe} omit sugar , water and 1 egg", "for warm liquid , heat 1-3 / 4 cups milk , 1 / 4 cup molasses , 1 / 4 cup cooking oil and 1 square unsweetened chocolate", "along with stirred in flour at 1 tbsp caraway seed stir in 1 / 4 to 1 cup white flour with the rye flour", "do let the dough to rise until double", "increase first rise to about 1 hour and the second to about 40 minutes", "increase the baking temperature to 400f", "bake loaves 30-40 minutes", "hearty whole wheat loaves - substitute 1 / 4 cup brown sugar for the white sugar", "along with the stirred in flour add 1 / 2 cup each wheat germ and rolled oats and 2 tbsp sesame seeds", "decrease kneaded in white flour to 1 / 4 to 3 / 4 cup", "increase first rise to about 1 hour", "light pumpernickel bread - eliminate sugar", "decrease water to 3 / 4 cup", "heat 1 / 4 cup molasses with other liquids", "along with stirred in flour add 2 tbsp caraway seeds", "100% whole wheat bread - eliminate white flour", "stir in 3 to 3-1 / 2 cups whole wheat flour", "knead in a further 1 / 2 to 1-1 / 2 cups whole wheat flour", "----------------------", "shaping and baking: use half of dough to make each shape", "using solid shortening , generously grease pans", "if desired , just before baking , slash top of loaf in any design using a sharp knife", "bake breads at 375f: [u]all loaves[ / u] - 35 to 45 minutes or until loaf sounds hollow when lightly tapped", "all rolls - 10 to 20 minutes", "regular loaf: use a 9x5 or 8x4-inch loaf pan", "press dough into pan", "insert fingers between pan and dough to round edges", "round loaf: use an 8 or 9-inch round cake pan , 1-1 / 2 quart round casserole or cookie sheet", "form dough into round ball", "flatten slightly", "french & oblong loaf:", "french: form dough into 14-inch loaf", "taper ends", "oblong: form dough into 8 to 10-inch oblong loaf", "round ends", "rope shaped loaves: shape half of dough into a 26-inch rope", "form into any desired shape described below", "coil: use 8 or 9-inch round cake pan , 1-1 / 2 quart round casserole or cookie sheet", "beginning at center of loaf , roll rope into snail shape", "tuck tail under", "twist: use a 9x5 or 8x4-inch loaf pan or cookie sheet", "cut rope in half to form two 13-inch ropes", "twist together", "seal ends", "figure eight: use a 9x5 or 8x4-inch loaf pan or cookie sheet", "form rope into figure-eight", "seal ends", "doughnut: use cookie sheet", "form circle by bringing ends of rope together", "seal", "flatten circle to 1-1 / 2 inch thickness", "rolls -", "round: form dough into 12 2-inch balls", "vienna: from dough into eight 6-inch oval rolls", "flatten slightly", "breadsticks: cut dough into walnut size pieces", "roll with hands into 5-inch sticks", "bread glazes - use any of the following glazes to create different crusts", "soft buttery crusts: brush loaves with softened or melted butter or margarine after baking", "crisp shiny crust: brush loaves with a mixture of 1 egg and 1 tbsp water just before baking", "may be sprinkled with poppy or sesame seed", "delicatessen crust: remove loaves from oven 5 minutes before done", "brush with a mixture of 1 / 2 tsp cornstarch and 1 / 4 cup water that has been heated to boiling", "return to oven to finish baking", "cinnamon / sugar crust: brush loaves with 2 tbsp melted butter or margarine", "sprinkle with mixture of 2 tbsp sugar and 1 / 2 tsp cinnamon after baking", "slightly crisp , shiny sweet crust: brush loaves with a mixture of 1 tbsp each of sugar and water after baking", "from:" ], "tags": [ "time-to-make", "course", "preparation", "healthy", "breads", "dietary", "yeast", "4-hours-or-less" ], "nutrition": { "calories": 1784.5, "total_fat": 62.0, "sugar": 104.0, "sodium": 151.0, "protein": 103.0, "saturated_fat": 42.0, "carbohydrates": 99.0 }, "raw_text": "easy yeast bread with variations\nIngredients:\nall-purpose flour\ndry yeast\nsugar\nsalt\nwater\nmilk\ncooking oil\neggs\nSteps:\nwhite bread:\nlightly spooning flour into measuring cup & leveling off , measure out 2 1 / 2 cups flour\ncombine flour , dry yeast , sugar , & salt in a large mixer bowl\nblend\nin a medium saucepan , combine water , milk , and oil\nheat until very warm\nadd eggs and liquid to flour mixture\nmixing - blend at low speed until moistened\nbeat 3 minutes at medium speed\nwith a wooden spoon , stir in an additional 3 to 3-1 / 2 cups of flour to form a sticky dough\nin bowl or on a floured board , gradually work in 1 / 2 to 1-1 / 2 cups more flour , kneading or working in with hands until dough is smooth , pliable and no longer sticky\nrising - place dough in a greased bowl\ncover with a cloth or loose fit lid\nlet rise in a warm place until light and double in size , about 45 minutes\nshaping & baking:punch down dough to remove air bubbles\ndivide dough into two parts\nfrom dough into desired shapes\nplace in greased pans according to shaping and baking directions\ncover , let rise in a warm place until light and doubled in size , about 30 minutes\nbake at 375f according to shape until loaf sounds hollow when lightly tapped\nimmediately remove from pans\ncool\nwhole wheat bread -\nfollow white bread recipe\nafter beating with mixer , stir in 3 cups of whole wheat flour in stead of white , knead in 3 / 4 to 1-1 / 4 cups white flour\nmedium rye bread -\nfollow white bread recipe\nafter beating with mixer , stir in 3 cups medium rye flour instead of white flour\nknead in 1-1 / 4 to 1-3 / 4 cups white flour\nrye dough should not completely double in size\nadd 1 tbsp freshly crushed caraway seeds with rye flour\ndecrease the first rising periods by 15 minutes each\n-----\ningredient variations\ningredients stirred in are added with the flour as it is stirred inches\nhoney / molasses: substitute 1 / 4 cup for sugar\nreduce milk to 3 / 4 cup\nbrown sugar: substitute 1 / 4 cup for the white sugar\nrolled oats: stir in 1 / 2 cup\nwheat germ: stir in 1 / 2 cup\ncheese: stir in 1 cup shredded cheddar , american , monterey jack or swiss cheese\nherbs & spices: stir in 1 / 4 to 1 / 2 tsp celery seed or dill weed , or 1 / 2 tsp italian seasoning , or 2 tbsp minced chives , caraway or sesame seeds\nonion: stir in 1 / 2 cup , finely chopped\nraisins / chopped dates or other dried fruit: use sweet dough recipe\nstir in 1-1 / 2 cups fruit\n-----\nspecialty white bread variations -\nfrench bread: reduce sugar to 1 tbsp\nomit milk and eggs\nuse 2 cups water\nreduce stirred in flour to 1-1 / 2 to 2 cups\nincrease first rise to 1 hour\nshape and bake according to shaping and baking directions\nfrench loaf or rolls: brush with beaten egg just before baking\n-----\nrich egg bread - increase sugar to 1 / 3 cup\ndecrease water to 3 / 4 cup\nuse 3 eggs\n-----\nsouth of the border loaf - decrease sugar to 1 tablespoons decrease milk to 1 / 2 cup\nincrease stirred in flour to 3-1 / 2 to 4 cups\nwith this flour , stir in the following: 1 / 2 cup sour cream , 1 / 2 cup chopped olives , 1 / 2 cup chopped onion , 1 cup shredded cheddar or monterey jack cheese , 1 / 4 tsp garlic powder , 1 to 4 tbsp minced green chilies\nshape and bake according to directions for regular or round loaves , or rolls\n-----\nsweet dough - increase sugar to 1 / 2 cup\neliminate water\nuse 2 cups milk\nsubstitute butter or margarine for oil\ncinnamon swirl - pat each half of dough into a 7x14-inch rectangle\nspread with 1 tbsp butter or margarine\ncombine 1 / 2 cup sugar and 2 tbsp cinnamon\nsprinkle half of mixture over each rectangle\nstarting with the 7-inch side , roll jelly-roll style\nseal all edges tightly\nshape and bake according to instructions for a regular loaf\n-----\nspecialty dark bread variations -\ndelicatessen rye bread - (use basic med-rye recipe} omit sugar , water and 1 egg\nfor warm liquid , heat 1-3 / 4 cups milk , 1 / 4 cup molasses , 1 / 4 cup cooking oil and 1 square unsweetened chocolate\nalong with stirred in flour at 1 tbsp caraway seed stir in 1 / 4 to 1 cup white flour with the rye flour\ndo let the dough to rise until double\nincrease first rise to about 1 hour and the second to about 40 minutes\nincrease the baking temperature to 400f\nbake loaves 30-40 minutes\nhearty whole wheat loaves - substitute 1 / 4 cup brown sugar for the white sugar\nalong with the stirred in flour add 1 / 2 cup each wheat germ and rolled oats and 2 tbsp sesame seeds\ndecrease kneaded in white flour to 1 / 4 to 3 / 4 cup\nincrease first rise to about 1 hour\nlight pumpernickel bread - eliminate sugar\ndecrease water to 3 / 4 cup\nheat 1 / 4 cup molasses with other liquids\nalong with stirred in flour add 2 tbsp caraway seeds\n100% whole wheat bread - eliminate white flour\nstir in 3 to 3-1 / 2 cups whole wheat flour\nknead in a further 1 / 2 to 1-1 / 2 cups whole wheat flour\n----------------------\nshaping and baking: use half of dough to make each shape\nusing solid shortening , generously grease pans\nif desired , just before baking , slash top of loaf in any design using a sharp knife\nbake breads at 375f: [u]all loaves[ / u] - 35 to 45 minutes or until loaf sounds hollow when lightly tapped\nall rolls - 10 to 20 minutes\nregular loaf: use a 9x5 or 8x4-inch loaf pan\npress dough into pan\ninsert fingers between pan and dough to round edges\nround loaf: use an 8 or 9-inch round cake pan , 1-1 / 2 quart round casserole or cookie sheet\nform dough into round ball\nflatten slightly\nfrench & oblong loaf:\nfrench: form dough into 14-inch loaf\ntaper ends\noblong: form dough into 8 to 10-inch oblong loaf\nround ends\nrope shaped loaves: shape half of dough into a 26-inch rope\nform into any desired shape described below\ncoil: use 8 or 9-inch round cake pan , 1-1 / 2 quart round casserole or cookie sheet\nbeginning at center of loaf , roll rope into snail shape\ntuck tail under\ntwist: use a 9x5 or 8x4-inch loaf pan or cookie sheet\ncut rope in half to form two 13-inch ropes\ntwist together\nseal ends\nfigure eight: use a 9x5 or 8x4-inch loaf pan or cookie sheet\nform rope into figure-eight\nseal ends\ndoughnut: use cookie sheet\nform circle by bringing ends of rope together\nseal\nflatten circle to 1-1 / 2 inch thickness\nrolls -\nround: form dough into 12 2-inch balls\nvienna: from dough into eight 6-inch oval rolls\nflatten slightly\nbreadsticks: cut dough into walnut size pieces\nroll with hands into 5-inch sticks\nbread glazes - use any of the following glazes to create different crusts\nsoft buttery crusts: brush loaves with softened or melted butter or margarine after baking\ncrisp shiny crust: brush loaves with a mixture of 1 egg and 1 tbsp water just before baking\nmay be sprinkled with poppy or sesame seed\ndelicatessen crust: remove loaves from oven 5 minutes before done\nbrush with a mixture of 1 / 2 tsp cornstarch and 1 / 4 cup water that has been heated to boiling\nreturn to oven to finish baking\ncinnamon / sugar crust: brush loaves with 2 tbsp melted butter or margarine\nsprinkle with mixture of 2 tbsp sugar and 1 / 2 tsp cinnamon after baking\nslightly crisp , shiny sweet crust: brush loaves with a mixture of 1 tbsp each of sugar and water after baking\nfrom:\nTags:\ntime-to-make\ncourse\npreparation\nhealthy\nbreads\ndietary\nyeast\n4-hours-or-less", "text_length": 7216 }, { "id": "533590", "title": "hocus pocus cottage cake", "description": "there are few things that set the mood better for holidays than classic movies. every year without fail, i binge watch a handful of favorites leading up to and during their respective season. my undisputed favorite halloween movie is hocus pocus! having probably near a gazillion viewings under my belt, i felt confident in tackling this next project! it's an odd combination of cookies and cake, which if made as follows will leave all your ghosts and ghouls spellbound.", "minutes": 3000, "ingredients": [ "sugar", "milk", "vegetable oil", "eggs", "vanilla extract", "all-purpose flour", "unsweetened cocoa powder", "baking powder", "baking soda", "salt", "boiling water", "oreo cookies", "unsalted butter", "confectioners' sugar", "vanilla", "heavy whipping cream", "brown sugar", "hersheys chocolate syrup", "cocoa", "water", "granulated sugar", "light corn syrup", "cream of tartar", "blue food coloring", "egg whites", "cocoa powder", "food coloring" ], "steps": [ "chocolate cake:", "if you are trying to recreate the full cake , you'll need to make this recipe 6 times - which will yield 60 servings", "heat oven to 350 degrees f", "place 3 cups of water in a saucepan and set on the stove with a high heat", "in a stand mixer , blend sugar , milk , oil , eggs and vanilla", "in a large mixing bowl combine dry ingredients", "slowly mix into wet and when just incorporated pour in one cup of boing water", "lastly , mix in the oreo cookie crumbles into batter then pour into two buttered and floured 10x10 square baking pans", "bake 35 minutes until a toothpick inserted comes out clean", "wrap and chill well before cutting and assembling cake", "cookies and cream buttercream frosting:", "in a stand mixer beat the room temp butter until light and fluffy", "add powdered sugar a cup at a time blending each addition before adding the next", "add vanilla , whipping cream , salt and ground oreo cookies", "the oreo cookies add a touch of flavor and give the frosting a lightly speckled look which will tone the frostings color and give it the right shade", "chocolate cookie wood trim:", "additional tools: parchment paper , cardboard cutout stencils , large cookie sheets", "in a stand mixer beat butter and sugar until creamy , add chocolate syrup and eggs", "in another bowl , mix all dry ingredients", "once done slowly mix into wet ingredients and stir until dough ball forms", "wrap softball sized portions in foil and chill until ready to use", "heat oven to 360 degrees f", "line cookie sheets with parchment and roll dough directly onto cookie sheets", "using flour to prevent sticking", "cut out shapes using homemade stencils and save scrapes for the next sheet", "for planks and strips use a long ruler and a craft blade to cut 1 / 4 inch strips", "bake 8", "5 minutes", "once baked , remove from oven (and here's my secret to getting a smooth cookie -- immediately after removing a batch from the oven , place a sheet of parchment over the top and using a slightly smaller baking sheet press , slide and swivel the smaller sheet on top until perfect", "allow cookies to cool before removing and place on paper towels", "candy glass:", "important", "i always set up a fully prepared table directlynext to the stove and it was the easiest and least messy time i've had working with candy glass :)", "for the eye mold: gently press aluminum foil in a half a tablespoon measure", "this gave me just the right shape for theeye on my house", "youll pour the candy glass into the aluminum foil-lined half tablespoon , so do not remove the foil yet", "mix sugar , water , corn syrup and tartar in a large pot onmedium / high heat", "stirconstantly until mixturebegins to boil", "stopstirringand place candy thermometer on the edge of the pot with the temp gauge submerged into sugar syrup", "this part takes a while so keep an eye on the thermometer", "allow to heat to 300 degrees andimmediately remove from heat", "stir and mix in two drops blue food coloring", "have cookies and eye mold clean and resting face up on a very flat surface covered in aluminum foil", "pour candy glass into your cookies using a bent teaspoon or smallladle", "once poured , immediately clean up any sugar strands that occurred", "royal icing:", "in a stand mixer beat egg whites until frothy and incorporate sugar until smooth", "then mix in the rest of the ingredients little bits at a time until the color you desire is achieved", "advice and pointers: because you're using raw egg whites andsalmonella is a risk , always use fresh eggsfrom a reliable source and don't allow unused frosting to sit out for more than an hour or so", "anyunused frosting can be covered with a damp towel to prevent drying and retain freshness", "keep in mind thelonger you work with a single batch the darker the colorwill become , so wheninitially mixing , keep that in mind", "i usually make one batch at a time , mixing more as needed", "royal icing fall leaves:", "in a stand mixer beat egg whites until frothy and incorporate sugar until smooth", "separate into three bowls and add color to each in a fall array of your choice", "take a basting brush and paint a thin layer of each color onto a large parchment lined baking sheet", "allow each color to dry at room temperature", "once completely dry , crumble all colors together making sure nothing is too large", "if the final product is too vivid you can add a bit of coca powder to it to give it a more natural appearance", "additional materials needed:", "cake board , wooden dowel rods , battery operated tea lights , electrical tape", "the light stays lit for roughly three days and should be removed before cutting and serving", "various colors of powder paints and ice-cold vodka", "i used these minimally on this project to give the house some deeper tones and shading where needed", "purple smoke bombs -- this was an adventure ! i ordered them off amazon and used roughly 12 until i got all the shots i needed", "one at a time they were placed in the chimney cavity and lit", "they emit smoke for only about 10 seconds or so and the chimney portion shouldnotbe served , but instead discarded", "assembly of cake:", "i kept all cake elements cold at all times", "this was an extremely heavy cake and allowing it to fully come to room temperature would have caused it to sag and lose it's correct shape", "after studying the house from the movie , i cut out cake board sheets in the necessary shapes using a craft blade", "every third layer got a sheet of the board between and 4-5 cut dowel rods placed variously through the layer to give the needed support", "once the structure was built , it received a generous crumb coat before getting a polishing final coat of buttercream", "it was then allowed to chill fully over night before the next step", "the following day , the large window frames were placed in their respective places using royal icing to 'glue' all cookie pieces to the house", "i used a bread knife to cut small pockets in each window and door frame to allow for a light to be placed before photographing", "once these pockets were cut out , i coated all their inner walls with a bit of butter cream to prevent the cake from drying out", "my secret weapon for cookie sculpting: i used a dremel tool to perfect each edge and to cut every accent and roof strip to align with the next", "once the cake was fully assembled it received a few accents and shading done with powder paints and then the surrounding ground was coated with brown sugar and a sprinkling of the royal icing leaves", "as an additional touch i used shredded wheat to add bails of hay in the front and used the remaining cookie dough to create surrounding trees", "as a final step i hand painted a large tri-fold presentation board as a background landscape :d" ], "tags": [ "time-to-make", "course", "preparation", "occasion", "low-protein", "desserts", "1-day-or-more", "holiday-event", "cakes", "dietary", "halloween", "low-in-something" ], "nutrition": { "calories": 26604.4, "total_fat": 1321.0, "sugar": 13573.0, "sodium": 595.0, "protein": 446.0, "saturated_fat": 2319.0, "carbohydrates": 1554.0 }, "raw_text": "hocus pocus cottage cake\nIngredients:\nsugar\nmilk\nvegetable oil\neggs\nvanilla extract\nall-purpose flour\nunsweetened cocoa powder\nbaking powder\nbaking soda\nsalt\nboiling water\noreo cookies\nunsalted butter\nconfectioners' sugar\nvanilla\nheavy whipping cream\nbrown sugar\nhersheys chocolate syrup\ncocoa\nwater\ngranulated sugar\nlight corn syrup\ncream of tartar\nblue food coloring\negg whites\ncocoa powder\nfood coloring\nSteps:\nchocolate cake:\nif you are trying to recreate the full cake , you'll need to make this recipe 6 times - which will yield 60 servings\nheat oven to 350 degrees f\nplace 3 cups of water in a saucepan and set on the stove with a high heat\nin a stand mixer , blend sugar , milk , oil , eggs and vanilla\nin a large mixing bowl combine dry ingredients\nslowly mix into wet and when just incorporated pour in one cup of boing water\nlastly , mix in the oreo cookie crumbles into batter then pour into two buttered and floured 10x10 square baking pans\nbake 35 minutes until a toothpick inserted comes out clean\nwrap and chill well before cutting and assembling cake\ncookies and cream buttercream frosting:\nin a stand mixer beat the room temp butter until light and fluffy\nadd powdered sugar a cup at a time blending each addition before adding the next\nadd vanilla , whipping cream , salt and ground oreo cookies\nthe oreo cookies add a touch of flavor and give the frosting a lightly speckled look which will tone the frostings color and give it the right shade\nchocolate cookie wood trim:\nadditional tools: parchment paper , cardboard cutout stencils , large cookie sheets\nin a stand mixer beat butter and sugar until creamy , add chocolate syrup and eggs\nin another bowl , mix all dry ingredients\nonce done slowly mix into wet ingredients and stir until dough ball forms\nwrap softball sized portions in foil and chill until ready to use\nheat oven to 360 degrees f\nline cookie sheets with parchment and roll dough directly onto cookie sheets\nusing flour to prevent sticking\ncut out shapes using homemade stencils and save scrapes for the next sheet\nfor planks and strips use a long ruler and a craft blade to cut 1 / 4 inch strips\nbake 8\n5 minutes\nonce baked , remove from oven (and here's my secret to getting a smooth cookie -- immediately after removing a batch from the oven , place a sheet of parchment over the top and using a slightly smaller baking sheet press , slide and swivel the smaller sheet on top until perfect\nallow cookies to cool before removing and place on paper towels\ncandy glass:\nimportant\ni always set up a fully prepared table directlynext to the stove and it was the easiest and least messy time i've had working with candy glass :)\nfor the eye mold: gently press aluminum foil in a half a tablespoon measure\nthis gave me just the right shape for theeye on my house\nyoull pour the candy glass into the aluminum foil-lined half tablespoon , so do not remove the foil yet\nmix sugar , water , corn syrup and tartar in a large pot onmedium / high heat\nstirconstantly until mixturebegins to boil\nstopstirringand place candy thermometer on the edge of the pot with the temp gauge submerged into sugar syrup\nthis part takes a while so keep an eye on the thermometer\nallow to heat to 300 degrees andimmediately remove from heat\nstir and mix in two drops blue food coloring\nhave cookies and eye mold clean and resting face up on a very flat surface covered in aluminum foil\npour candy glass into your cookies using a bent teaspoon or smallladle\nonce poured , immediately clean up any sugar strands that occurred\nroyal icing:\nin a stand mixer beat egg whites until frothy and incorporate sugar until smooth\nthen mix in the rest of the ingredients little bits at a time until the color you desire is achieved\nadvice and pointers: because you're using raw egg whites andsalmonella is a risk , always use fresh eggsfrom a reliable source and don't allow unused frosting to sit out for more than an hour or so\nanyunused frosting can be covered with a damp towel to prevent drying and retain freshness\nkeep in mind thelonger you work with a single batch the darker the colorwill become , so wheninitially mixing , keep that in mind\ni usually make one batch at a time , mixing more as needed\nroyal icing fall leaves:\nin a stand mixer beat egg whites until frothy and incorporate sugar until smooth\nseparate into three bowls and add color to each in a fall array of your choice\ntake a basting brush and paint a thin layer of each color onto a large parchment lined baking sheet\nallow each color to dry at room temperature\nonce completely dry , crumble all colors together making sure nothing is too large\nif the final product is too vivid you can add a bit of coca powder to it to give it a more natural appearance\nadditional materials needed:\ncake board , wooden dowel rods , battery operated tea lights , electrical tape\nthe light stays lit for roughly three days and should be removed before cutting and serving\nvarious colors of powder paints and ice-cold vodka\ni used these minimally on this project to give the house some deeper tones and shading where needed\npurple smoke bombs -- this was an adventure ! i ordered them off amazon and used roughly 12 until i got all the shots i needed\none at a time they were placed in the chimney cavity and lit\nthey emit smoke for only about 10 seconds or so and the chimney portion shouldnotbe served , but instead discarded\nassembly of cake:\ni kept all cake elements cold at all times\nthis was an extremely heavy cake and allowing it to fully come to room temperature would have caused it to sag and lose it's correct shape\nafter studying the house from the movie , i cut out cake board sheets in the necessary shapes using a craft blade\nevery third layer got a sheet of the board between and 4-5 cut dowel rods placed variously through the layer to give the needed support\nonce the structure was built , it received a generous crumb coat before getting a polishing final coat of buttercream\nit was then allowed to chill fully over night before the next step\nthe following day , the large window frames were placed in their respective places using royal icing to 'glue' all cookie pieces to the house\ni used a bread knife to cut small pockets in each window and door frame to allow for a light to be placed before photographing\nonce these pockets were cut out , i coated all their inner walls with a bit of butter cream to prevent the cake from drying out\nmy secret weapon for cookie sculpting: i used a dremel tool to perfect each edge and to cut every accent and roof strip to align with the next\nonce the cake was fully assembled it received a few accents and shading done with powder paints and then the surrounding ground was coated with brown sugar and a sprinkling of the royal icing leaves\nas an additional touch i used shredded wheat to add bails of hay in the front and used the remaining cookie dough to create surrounding trees\nas a final step i hand painted a large tri-fold presentation board as a background landscape :d\nTags:\ntime-to-make\ncourse\npreparation\noccasion\nlow-protein\ndesserts\n1-day-or-more\nholiday-event\ncakes\ndietary\nhalloween\nlow-in-something", "text_length": 7130 }, { "id": "356724", "title": "death by chocolate a la trellis", "description": "warning: this dessert is not meant to be eaten, or baked, by the faint of heart!! created by marcel desaulniers of the trellis restaurant in williamsburg, this recipe takes a big commitment to make, but the payoff is worthwhile. i have not made it yet myself, but i have eaten it...many times...and the interplay of all those rich, chocolaty flavors is divine. be forewarned that, in addition to standard kitchen equipment, you will also need an electric mixer, a 9x1 1/2 inch cake pan, and a 9x3 inch springform pan, and 9 inch cardboard cake circles. a double boiler and a pastry bag with decorating tips will make the process go smoother, but they can be improvised. if you are planning on serving this for dinner, you will want to start working on it that morning, or even better, make it a day or two before and wrap it up in the fridge. you can also mix the different layers and then set them aside over a period of several days to break it up so that it isn't quite as overwhelming. recipe from \"death by chocolate: the last word on a consuming passion\" by marcel desaulniers.", "minutes": 1680, "ingredients": [ "egg whites", "cream of tartar", "salt", "granulated sugar", "unsweetened cocoa", "cornstarch", "semisweet chocolate", "heavy cream", "unsalted butter", "all-purpose flour", "baking powder", "unsweetened chocolate", "eggs", "pure vanilla extract", "sour cream", "water", "instant coffee", "cocoa", "dark rum" ], "steps": [ "take a deep breath", "make sure that you will have several uninterrupted hours to cook , and that you've cleaned off all of your kitchen space", "preheat the oven to 225f", "good job ! now trace a 9-in circle onto parchment paper using a cardboard cake circle and put it onto a baking sheet", "cocoa meringue layer:", "put the 4 egg whites , cream of tartar , and salt into the electric mixer bowl", "whip on high until soft peaks fom - about 45 to 50 seconds", "gradually add 1 cup sugar while still on high", "continue to whip until the peaks are stiff , about another 1 1 / 2 minutes", "remove the bowl and use a spatula to fold in and thoroughly combine the remaining 1 / 4 cup sugar , 2 tbsp cocoa , and 1 tbsp cornstarch", "fill a pastry bag with the cocoa meringue", "fill the traced parchment circle with meringue: start piping in the center and spiral outwards so that the whole circle is filled", "place the meringue in the oven and bake for 15 minutes", "then lower the oven temperature to 200f and bake for 2 hour , 45 minutes more", "remove the meringue for the oven and let it cool on a rack for about 45 minutes before handling", "raise the oven temperature to 325f", "chocolate mousse layer:", "you can begin preparing this while the meringue is baking and cooling", "heat 1 inch of water in the bottom half of a double boiler over medium heat", "place 6 oz of semi-sweet chocolate in the top of the double boiler and tightly cover the top with plastic wrap", "allow the chocolate to melt slowly , about 9 to 10 minutes", "remove from heat and stir until smooth", "keep at room temperature until needed", "place 1 1 / 2 cups heavy cream in the well-chilled bowl of an electic mixer", "whip on high until peaks form , about 1 minute", "set aside", "whisk 3 eggs whites in a large stainless steel bowl , until soft peaks form", "add 2 tablespoons of sugar and continue to whisk until stiff peaks form , about 2 to 2 1 / 2 minutes", "add a quarter of the heavy cream to the chocolate and whisk quickly , vigorously , and thoroughly , then add it to the eggs whites", "now add the remaining heavy cream", "fold everything together gently but thoroughly , and put it in the fridge until needed", "chocolate brownie layer:", "make sure that the oven is still set to 325f", "butter a 9 x 1 1 / 2 inch cake pan , then coat it with flour", "sift together 1 / 4 cup flour , 2 tbsp cocoa powder , 1 tsp baking powder , and 1 / 3 tsp salt a small bowl , and set aside", "set up another double boiler", "place the 3 oz unsweetened chocolate , 4 tbsp butter , and 2 oz semi-sweetened chocolate in the top half", "tightly cover the top with plastic wrap , and heat for about 4 1 / 2 to 5 minutes", "remove from the heat and stir until smooth", "put 3 eggs , 1 cup sugar , and 1 tsp vanilla extract in an electric mixer", "whip on high until slightly thickened , about 1 1 / 2 minutes", "add the melted chocolate mixture to the egg mixture and mix on medium for 30 seconds", "add the sifted dry ingredients and mix on low for 10 seconds , then on medium for 10 seconds", "add the sour cream and mix on medium for 5 seconds", "remove the bowl and use a spatula to thoroughly combine any unmixed elements", "pour the batter into the prepared care pan , spreading evenly", "gently bang it down on the table a few time to help level out the batter", "bake in the oven until an inserted toothpick comes out clean , about 35 minutes", "remove and allow to cool for about 5 minutes , then refrigerate for 15 to 20 minutes", "remove the brownies from the fridge and use a 9 inch cardboard cake circle to trim off the edges and make your rectangle a circle", "now , cut it in half horizontally: if it is still in the pan , take it out and cut it so that you have a top half and a bottom half , both of which are still 9 inch circles", "ganache layer:", "heat 1 1 / 2 cups heavy cream and 3 tbsp butter in a 2 1 / 2 quart saucepan over medium-high heat", "bring to a boil", "put 22 oz semi-sweet chocolate in a stainless steel bowl", "pour the boiling cream over the chocolate and allow to stand for 5 minutes", "stir until smooth", "mocha mousse:", "set up another double boiler", "put 14 oz of semi-sweet chocolate , 4 oz unsweetened chocolate , 1 / 2 cup water , instant coffee , and 2 tbsp cocoa in the top half of the double boiler", "tightly cover with plastic wrap and heat for about 6 to 7 minutes , remove , and stir until smooth", "put 5 egg whites in an electric mixer", "whip on high until soft peaks form , about 1 minute", "continue to whip while gradually adding 2 tbsp sugar", "whip an additional 30 seconds or so , until stiff", "whip 3 / 4 cup heavy cream in a chilled stainless steel bowl until stiff", "fold a fourth of the egg whites into the melted chocolate mixture , then fold in the whipped cream", "fold in the remaining egg whites", "mocha rum sauce:", "heat 6 oz butter in a 2 1 / 2 qt saucepan over medium heat", "once melted , add 1 1 / 3 cups sugar , 1 1 / 3 cups heavy cream , 8 tbsp cocoa , 2 tbsp rum , and 1 / 4 tsp salt", "whisk to combine", "bring to a boil and lower the heat , then allow to simmer for 5 minutes", "stir occasionally", "remove the saucepan from heat", "add 4 tsp instant coffee , 1 tsp vanilla , and 1 tbsp rum", "stir until smooth", "allow to cool before serving", "assembly ! :", "put a closed 9x3 inch springform pan on a baking sheet", "carefully place the top half of the brownie circle inside , topside up", "ladle 1 1 / 2 cups of ganache over the brownie layer", "use a knife to trim off any of the cocoa meringue that got outside of the 9 inch circle you traced underneath it", "then peel off the parchment paper and very carefully place the meringue , top-side up , inside of the pan", "press down gently to eliminate air pockets", "spoon the mocha mousse evenly on top of the cocoa meringue", "place the remaining chocolate brownie half , bottom side down , on top of the mocha mousse", "chill the cake in the fridge for 1 hr , or in the freezer for 30 minutes", "take out the cake and cut along the inside of the pan to release it", "pour the remaining ganache over the cake and use an icing spreader to spread the ganache evenly over the top and sides", "put the cake back into the fridge for another 10 to 15 minutes to set the ganache", "fill a pastry bag fitted with a large star", "pipe a circle of stars along the outside edge of the top of the cage", "circle inwards until the cake is covered", "refrigerate the cake for at least 4 hours before serving", "to serve , run a serrated knife under hot water between each time you slice the cake", "arrange the slice on a decorative plate", "flood the plate with 3-4 tbsp of the mocha rum sauce , and serve with a smile", "and a stiff drink", ")" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "desserts", "eggs-dairy", "american", "1-day-or-more", "oven", "refrigerator", "dinner-party", "holiday-event", "romantic", "cakes", "chocolate", "eggs", "stove-top", "dietary", "low-sodium", "valentines-day", "northeastern-united-states", "low-in-something", "taste-mood", "equipment", "small-appliance", "mixer" ], "nutrition": { "calories": 1460.8, "total_fat": 189.0, "sugar": 262.0, "sodium": 14.0, "protein": 50.0, "saturated_fat": 380.0, "carbohydrates": 36.0 }, "raw_text": "death by chocolate a la trellis\nIngredients:\negg whites\ncream of tartar\nsalt\ngranulated sugar\nunsweetened cocoa\ncornstarch\nsemisweet chocolate\nheavy cream\nunsalted butter\nall-purpose flour\nbaking powder\nunsweetened chocolate\neggs\npure vanilla extract\nsour cream\nwater\ninstant coffee\ncocoa\ndark rum\nSteps:\ntake a deep breath\nmake sure that you will have several uninterrupted hours to cook , and that you've cleaned off all of your kitchen space\npreheat the oven to 225f\ngood job ! now trace a 9-in circle onto parchment paper using a cardboard cake circle and put it onto a baking sheet\ncocoa meringue layer:\nput the 4 egg whites , cream of tartar , and salt into the electric mixer bowl\nwhip on high until soft peaks fom - about 45 to 50 seconds\ngradually add 1 cup sugar while still on high\ncontinue to whip until the peaks are stiff , about another 1 1 / 2 minutes\nremove the bowl and use a spatula to fold in and thoroughly combine the remaining 1 / 4 cup sugar , 2 tbsp cocoa , and 1 tbsp cornstarch\nfill a pastry bag with the cocoa meringue\nfill the traced parchment circle with meringue: start piping in the center and spiral outwards so that the whole circle is filled\nplace the meringue in the oven and bake for 15 minutes\nthen lower the oven temperature to 200f and bake for 2 hour , 45 minutes more\nremove the meringue for the oven and let it cool on a rack for about 45 minutes before handling\nraise the oven temperature to 325f\nchocolate mousse layer:\nyou can begin preparing this while the meringue is baking and cooling\nheat 1 inch of water in the bottom half of a double boiler over medium heat\nplace 6 oz of semi-sweet chocolate in the top of the double boiler and tightly cover the top with plastic wrap\nallow the chocolate to melt slowly , about 9 to 10 minutes\nremove from heat and stir until smooth\nkeep at room temperature until needed\nplace 1 1 / 2 cups heavy cream in the well-chilled bowl of an electic mixer\nwhip on high until peaks form , about 1 minute\nset aside\nwhisk 3 eggs whites in a large stainless steel bowl , until soft peaks form\nadd 2 tablespoons of sugar and continue to whisk until stiff peaks form , about 2 to 2 1 / 2 minutes\nadd a quarter of the heavy cream to the chocolate and whisk quickly , vigorously , and thoroughly , then add it to the eggs whites\nnow add the remaining heavy cream\nfold everything together gently but thoroughly , and put it in the fridge until needed\nchocolate brownie layer:\nmake sure that the oven is still set to 325f\nbutter a 9 x 1 1 / 2 inch cake pan , then coat it with flour\nsift together 1 / 4 cup flour , 2 tbsp cocoa powder , 1 tsp baking powder , and 1 / 3 tsp salt a small bowl , and set aside\nset up another double boiler\nplace the 3 oz unsweetened chocolate , 4 tbsp butter , and 2 oz semi-sweetened chocolate in the top half\ntightly cover the top with plastic wrap , and heat for about 4 1 / 2 to 5 minutes\nremove from the heat and stir until smooth\nput 3 eggs , 1 cup sugar , and 1 tsp vanilla extract in an electric mixer\nwhip on high until slightly thickened , about 1 1 / 2 minutes\nadd the melted chocolate mixture to the egg mixture and mix on medium for 30 seconds\nadd the sifted dry ingredients and mix on low for 10 seconds , then on medium for 10 seconds\nadd the sour cream and mix on medium for 5 seconds\nremove the bowl and use a spatula to thoroughly combine any unmixed elements\npour the batter into the prepared care pan , spreading evenly\ngently bang it down on the table a few time to help level out the batter\nbake in the oven until an inserted toothpick comes out clean , about 35 minutes\nremove and allow to cool for about 5 minutes , then refrigerate for 15 to 20 minutes\nremove the brownies from the fridge and use a 9 inch cardboard cake circle to trim off the edges and make your rectangle a circle\nnow , cut it in half horizontally: if it is still in the pan , take it out and cut it so that you have a top half and a bottom half , both of which are still 9 inch circles\nganache layer:\nheat 1 1 / 2 cups heavy cream and 3 tbsp butter in a 2 1 / 2 quart saucepan over medium-high heat\nbring to a boil\nput 22 oz semi-sweet chocolate in a stainless steel bowl\npour the boiling cream over the chocolate and allow to stand for 5 minutes\nstir until smooth\nmocha mousse:\nset up another double boiler\nput 14 oz of semi-sweet chocolate , 4 oz unsweetened chocolate , 1 / 2 cup water , instant coffee , and 2 tbsp cocoa in the top half of the double boiler\ntightly cover with plastic wrap and heat for about 6 to 7 minutes , remove , and stir until smooth\nput 5 egg whites in an electric mixer\nwhip on high until soft peaks form , about 1 minute\ncontinue to whip while gradually adding 2 tbsp sugar\nwhip an additional 30 seconds or so , until stiff\nwhip 3 / 4 cup heavy cream in a chilled stainless steel bowl until stiff\nfold a fourth of the egg whites into the melted chocolate mixture , then fold in the whipped cream\nfold in the remaining egg whites\nmocha rum sauce:\nheat 6 oz butter in a 2 1 / 2 qt saucepan over medium heat\nonce melted , add 1 1 / 3 cups sugar , 1 1 / 3 cups heavy cream , 8 tbsp cocoa , 2 tbsp rum , and 1 / 4 tsp salt\nwhisk to combine\nbring to a boil and lower the heat , then allow to simmer for 5 minutes\nstir occasionally\nremove the saucepan from heat\nadd 4 tsp instant coffee , 1 tsp vanilla , and 1 tbsp rum\nstir until smooth\nallow to cool before serving\nassembly ! :\nput a closed 9x3 inch springform pan on a baking sheet\ncarefully place the top half of the brownie circle inside , topside up\nladle 1 1 / 2 cups of ganache over the brownie layer\nuse a knife to trim off any of the cocoa meringue that got outside of the 9 inch circle you traced underneath it\nthen peel off the parchment paper and very carefully place the meringue , top-side up , inside of the pan\npress down gently to eliminate air pockets\nspoon the mocha mousse evenly on top of the cocoa meringue\nplace the remaining chocolate brownie half , bottom side down , on top of the mocha mousse\nchill the cake in the fridge for 1 hr , or in the freezer for 30 minutes\ntake out the cake and cut along the inside of the pan to release it\npour the remaining ganache over the cake and use an icing spreader to spread the ganache evenly over the top and sides\nput the cake back into the fridge for another 10 to 15 minutes to set the ganache\nfill a pastry bag fitted with a large star\npipe a circle of stars along the outside edge of the top of the cage\ncircle inwards until the cake is covered\nrefrigerate the cake for at least 4 hours before serving\nto serve , run a serrated knife under hot water between each time you slice the cake\narrange the slice on a decorative plate\nflood the plate with 3-4 tbsp of the mocha rum sauce , and serve with a smile\nand a stiff drink\n)\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\ndesserts\neggs-dairy\namerican\n1-day-or-more\noven\nrefrigerator\ndinner-party\nholiday-event\nromantic\ncakes\nchocolate\neggs\nstove-top\ndietary\nlow-sodium\nvalentines-day\nnortheastern-united-states\nlow-in-something\ntaste-mood\nequipment\nsmall-appliance\nmixer", "text_length": 7096 }, { "id": "192468", "title": "chocolate raspberry mousse truffle cake raspberry cassis sauce", "description": "this recipe is the winner, hands down! just in case you want to know what it is that i'm saying -- this is the dessert that my friend judy chose for her very elegant dinner party. this is not easy at all! it's very involved but it is so worth it! i can't begin to tell you; takes 3 hours plus baking, cooling and chilling times. allow the truffle cake to chill overnight before serving. i am posting this for safe keeping. can be made up to four days ahead of time.", "minutes": 240, "ingredients": [ "cake flour", "baking soda", "salt", "godiva dark chocolate bars", "unsalted butter", "vegetable shortening", "light brown sugar", "granulated sugar", "vanilla extract", "eggs", "sour cream", "milk", "water", "framboise eau-de-vie", "grand marnier", "frozen unsweetened raspberries", "egg yolks", "heavy cream", "red currant jelly", "arrowroot", "creme de cassis", "light corn syrup", "unsweetened cocoa powder", "fresh raspberry" ], "steps": [ "make the chocolate sour cream cake:", "preheat oven to 350f", "lightly butter the bottom and sides of two 9x2\" round cake pans", "line the bottoms of the pans with parchment paper", "dust the sides of the pans with flour and tap out the excess", "sift together flour , baking soda and salt onto a piece of waxed paper", "place chocolate in microwave-safe bowl", "microwave on medium1 minute", "stir", "microwave 1 minute more or until chocolate softens", "stir until smooth", "let cool", "beat butter and shortening in mixing bowl until creamy , using electric mixer at medium speed", "add brown sugar", "continuing to beat , gradually add granulated sugar over a 4 minute period", "continue beating for another 1-2 minutes or until mixture is a light texture and off-white in color", "beat in vanilla", "beat eggs with fork until frothy", "at medium speed while continuing to beat , slowly add beaten eggs to batter", "add sour cream aand beat until smooth", "beat in melted chocolate until blended", "scrape down sides and bottom of bowl with rubber spatula", "at low speed , beat in flour mixture alternating with milk , beginning and ending with flour , mixing until just blended", "mix batter for 10 more seconds", "divide batter between prepared pans and smooth top", "bake 35-40 minutes or until center springs back when gently pressed with a finger", "cool in pans on wire racks for 5 minutes", "run a thin-bladed knife around the edges of layers to loosen", "invert the cake layers onto wire racks", "peel off the paper circles and leave them loosely attached to the bottom of the cake layers", "reinvert the layers onto other racks so that they are right side up", "cool cake layers completely", "make the raspberry syrup:", "combine water and sugar in small saucepan", "cook over medium-low heat , stirring constantly , until the sugar is completely dissolved", "raise heat to medium-high and bring syrup to boil", "remove the pan from heat and stir in the raspberry brandy and grand marnier", "keep syrup covered until ready to assemble the cake", "make the chocolate raspberry mousse:", "put chocolate in food processor fitted with the metal chopping blade", "cover and process 30-45 second or until finely ground", "combine frozen raspberries and 1 / 3 cup sugar in a noncorrosive medium saucepan", "cook over medium-heat , stirring constantly , until sugar dissolves and raspberries soften", "press raspberry mixture through a fine meshed sieve into noncorrosive saucepan", "discard seeds", "cook raspberry pure over medium-high heat until it reduces to 1 / 3 cup", "pour hot pure over ground chocolate", "combine egg yolks , 3 tablespoons sugar and salt in small bowl", "whisk vigorously until well blended", "scald 3 / 4 cup heavy cream in a small saucepan over medium heat", "while whisking constantly , temper egg yolk mixture into saucepan of hot cream", "continue to cook over low heat , stirring constantly , until mixture starts to thicken", "with the motor of the food processor running immediately pour the hot custard through the feed tube", "process for 15-25 seconds or until chocolate is completely melted", "with a spatula , scrape down the side of bowl", "add raspberry brandy , grand marnier and vanilla", "process briefly until blended", "turn chocolate / raspberry mixture into large bowl", "whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks , using electric mixer at high speed", "using a rubber spatula gently fold one-third of whipped cream into chocolate / raspberry mixture to lighten it", "fold in remaining whipped cream", "keep the mousse at room temperature while preparing cake layers", "assemble the truffle cake:", "line the inside of 2 quart round glass bowl with plastic wrap", "remove paper circles from bottoms of cake layers", "using a long serrated knife , slice each cake layer in half horizantally", "trim one cake layer into 6-1 / 4\" circle", "generously brush with some of the raspberry soaking syrup", "place the cake circle into the bottom of the prepared bowl", "spoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula", "trim a second cake layer into 7-1 / 2\" circle and generously brush with soaking syrup", "place cake circle on top of the mousse and press it down gently", "cover with remaining mousse", "brush a third layer cake with remaining syrup and press it gently on top of the mousse", "wrap the bowl in plastic-wrap and chill the truffle cake overnight", "make the rapberry-cassis sauce:", "combine frozen raspberries , red currant jelly and sugar in noncorrosive medium saucepan", "cook over medium heat , stirring constantly , until sugar is completely dissolved and the berries are soft", "do not let mixture boil", "strain raspberry mixture a fine-meshed sieve into a bowl", "discard seeds", "pour raspberry pure back into noncorrosive medium saucepan", "put arrowroot in small cup", "slowly stir in water until mixture is smooth", "stir arrowroot paste into raspberry mixture", "cook raspberry mixture over medium heat , stirring constantly , until mixture comes to a gentle boil", "continue to boil for 30-60 seconds or until sauce is translucent", "do not boil more than 1 minute or the sauce will become watery", "remove pan from heat", "cool sauce to room temperature and stir in crme de cassis , to taste", "transfer sauce to a bowl", "cover and refrigerate", "make the truffle frosting:", "put chocolate in food processor fitted with metal chopping blade", "process for 30-45 seconds or until finely ground", "heat cream , corn syrup and salt in small saucepan over medium heat to a gentle boil", "pour cream mixture over chocolate in food processor", "add vanilla", "let the mixture stand for 30 seconds to melt chocolate", "process briefly until mixture is smooth", "turn into a small bowl and cover surface with plastic wrap", "let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake", "assemble the truffle cake:", "remove the plastic from the top of the truffle cake bowl", "invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake", "using a small metal cake spatula , cover the cake with an even layer of truffle frosting", "create decorative swirls in the frosting using the back of a soup spoon", "lightly dust the cake with cocoa powder", "store the truffle cake in refrigerator under a cake dome for up to 4 days", "to serve:", "spoon a pool of raspberry-cassis sauce onto a dessert plate", "lay a slice of cake on top of sauce", "garnish with fresh raspberries" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-large-groups", "desserts", "fruit", "american", "dinner-party", "romantic", "cakes", "chocolate", "berries", "raspberries", "taste-mood", "number-of-servings", "presentation", "served-cold", "4-hours-or-less" ], "nutrition": { "calories": 697.4, "total_fat": 57.0, "sugar": 249.0, "sodium": 9.0, "protein": 13.0, "saturated_fat": 105.0, "carbohydrates": 29.0 }, "raw_text": "chocolate raspberry mousse truffle cake raspberry cassis sauce\nIngredients:\ncake flour\nbaking soda\nsalt\ngodiva dark chocolate bars\nunsalted butter\nvegetable shortening\nlight brown sugar\ngranulated sugar\nvanilla extract\neggs\nsour cream\nmilk\nwater\nframboise eau-de-vie\ngrand marnier\nfrozen unsweetened raspberries\negg yolks\nheavy cream\nred currant jelly\narrowroot\ncreme de cassis\nlight corn syrup\nunsweetened cocoa powder\nfresh raspberry\nSteps:\nmake the chocolate sour cream cake:\npreheat oven to 350f\nlightly butter the bottom and sides of two 9x2\" round cake pans\nline the bottoms of the pans with parchment paper\ndust the sides of the pans with flour and tap out the excess\nsift together flour , baking soda and salt onto a piece of waxed paper\nplace chocolate in microwave-safe bowl\nmicrowave on medium1 minute\nstir\nmicrowave 1 minute more or until chocolate softens\nstir until smooth\nlet cool\nbeat butter and shortening in mixing bowl until creamy , using electric mixer at medium speed\nadd brown sugar\ncontinuing to beat , gradually add granulated sugar over a 4 minute period\ncontinue beating for another 1-2 minutes or until mixture is a light texture and off-white in color\nbeat in vanilla\nbeat eggs with fork until frothy\nat medium speed while continuing to beat , slowly add beaten eggs to batter\nadd sour cream aand beat until smooth\nbeat in melted chocolate until blended\nscrape down sides and bottom of bowl with rubber spatula\nat low speed , beat in flour mixture alternating with milk , beginning and ending with flour , mixing until just blended\nmix batter for 10 more seconds\ndivide batter between prepared pans and smooth top\nbake 35-40 minutes or until center springs back when gently pressed with a finger\ncool in pans on wire racks for 5 minutes\nrun a thin-bladed knife around the edges of layers to loosen\ninvert the cake layers onto wire racks\npeel off the paper circles and leave them loosely attached to the bottom of the cake layers\nreinvert the layers onto other racks so that they are right side up\ncool cake layers completely\nmake the raspberry syrup:\ncombine water and sugar in small saucepan\ncook over medium-low heat , stirring constantly , until the sugar is completely dissolved\nraise heat to medium-high and bring syrup to boil\nremove the pan from heat and stir in the raspberry brandy and grand marnier\nkeep syrup covered until ready to assemble the cake\nmake the chocolate raspberry mousse:\nput chocolate in food processor fitted with the metal chopping blade\ncover and process 30-45 second or until finely ground\ncombine frozen raspberries and 1 / 3 cup sugar in a noncorrosive medium saucepan\ncook over medium-heat , stirring constantly , until sugar dissolves and raspberries soften\npress raspberry mixture through a fine meshed sieve into noncorrosive saucepan\ndiscard seeds\ncook raspberry pure over medium-high heat until it reduces to 1 / 3 cup\npour hot pure over ground chocolate\ncombine egg yolks , 3 tablespoons sugar and salt in small bowl\nwhisk vigorously until well blended\nscald 3 / 4 cup heavy cream in a small saucepan over medium heat\nwhile whisking constantly , temper egg yolk mixture into saucepan of hot cream\ncontinue to cook over low heat , stirring constantly , until mixture starts to thicken\nwith the motor of the food processor running immediately pour the hot custard through the feed tube\nprocess for 15-25 seconds or until chocolate is completely melted\nwith a spatula , scrape down the side of bowl\nadd raspberry brandy , grand marnier and vanilla\nprocess briefly until blended\nturn chocolate / raspberry mixture into large bowl\nwhip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks , using electric mixer at high speed\nusing a rubber spatula gently fold one-third of whipped cream into chocolate / raspberry mixture to lighten it\nfold in remaining whipped cream\nkeep the mousse at room temperature while preparing cake layers\nassemble the truffle cake:\nline the inside of 2 quart round glass bowl with plastic wrap\nremove paper circles from bottoms of cake layers\nusing a long serrated knife , slice each cake layer in half horizantally\ntrim one cake layer into 6-1 / 4\" circle\ngenerously brush with some of the raspberry soaking syrup\nplace the cake circle into the bottom of the prepared bowl\nspoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula\ntrim a second cake layer into 7-1 / 2\" circle and generously brush with soaking syrup\nplace cake circle on top of the mousse and press it down gently\ncover with remaining mousse\nbrush a third layer cake with remaining syrup and press it gently on top of the mousse\nwrap the bowl in plastic-wrap and chill the truffle cake overnight\nmake the rapberry-cassis sauce:\ncombine frozen raspberries , red currant jelly and sugar in noncorrosive medium saucepan\ncook over medium heat , stirring constantly , until sugar is completely dissolved and the berries are soft\ndo not let mixture boil\nstrain raspberry mixture a fine-meshed sieve into a bowl\ndiscard seeds\npour raspberry pure back into noncorrosive medium saucepan\nput arrowroot in small cup\nslowly stir in water until mixture is smooth\nstir arrowroot paste into raspberry mixture\ncook raspberry mixture over medium heat , stirring constantly , until mixture comes to a gentle boil\ncontinue to boil for 30-60 seconds or until sauce is translucent\ndo not boil more than 1 minute or the sauce will become watery\nremove pan from heat\ncool sauce to room temperature and stir in crme de cassis , to taste\ntransfer sauce to a bowl\ncover and refrigerate\nmake the truffle frosting:\nput chocolate in food processor fitted with metal chopping blade\nprocess for 30-45 seconds or until finely ground\nheat cream , corn syrup and salt in small saucepan over medium heat to a gentle boil\npour cream mixture over chocolate in food processor\nadd vanilla\nlet the mixture stand for 30 seconds to melt chocolate\nprocess briefly until mixture is smooth\nturn into a small bowl and cover surface with plastic wrap\nlet mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake\nassemble the truffle cake:\nremove the plastic from the top of the truffle cake bowl\ninvert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake\nusing a small metal cake spatula , cover the cake with an even layer of truffle frosting\ncreate decorative swirls in the frosting using the back of a soup spoon\nlightly dust the cake with cocoa powder\nstore the truffle cake in refrigerator under a cake dome for up to 4 days\nto serve:\nspoon a pool of raspberry-cassis sauce onto a dessert plate\nlay a slice of cake on top of sauce\ngarnish with fresh raspberries\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nfor-large-groups\ndesserts\nfruit\namerican\ndinner-party\nromantic\ncakes\nchocolate\nberries\nraspberries\ntaste-mood\nnumber-of-servings\npresentation\nserved-cold\n4-hours-or-less", "text_length": 7001 }, { "id": "448591", "title": "blueberry and meyer lemon marmalade", "description": "i created this recipe by combining a few different recipes, but the main inspiration came from liana krissoff and rachel saunders. the pectin in this recipe comes from the lemons, which are blanched once to remove some of the bitterness, and then soaked to leach the pectin out of the rinds. you will need to use the cold plate test to determine when the marmalade is finished cooking - i have included instructions on how to do this below. this spread makes a nice change from the usual citrus-only marmalades. it is an old fashioned recipe which takes at least 2 days, due to the soaking. it is not quick, but i feel that the outcome is worth the time spent.", "minutes": 2940, "ingredients": [ "meyer lemon", "blueberries", "sugar", "lemon juice" ], "steps": [ "day 1 , morning: take the 1 / 2 pound of lemons and cut them into eighths", "place these in a non-reactive saucepan where they will fit snugly in a single layer", "add enough cold water for the fruit to bob freely", "cover tightly and let rest for 8 hours at room temperature", "day 1 , afternoon: after 8 hours have passed , bring the pan with the lemon eighths and water to a boil over high heat , then decrease the heat to medium-low", "cook the fruit at a lively simmer , covered , for 2 hours - the lemons will become very soft and the liquid will become slightly syrupy", "as the lemons cook , press down on them gently with a spoon every 30 minutes or so , adding a little more water if necessary", "the water level should remain consistently high enough for the fruit to remain fully submerged as it cooks", "when the lemons are finished cooking , strain their juice by pouring the hot fruit and liquid into a fine mesh strainer or jelly bag set over a medium bowl", "cover the whole setup with plastic wrap and let drip overnight at room temperature", "meanwhile , prepare the meyer lemon slices", "to prepare the meyer lemon slices: take the pound of meyer lemons and halve them lengthwise , then cut each half into quarters", "take each lemon slice and pry out any seeds from it", "you can place these seeds in the pot with the lemon eighths and water which is currently simmering - this will add more pectin", "slice each meyer lemon slice thinly crosswise - how thick you slice is a personal preference", "i prefer to slice very thinly , making each slice 1 / 8th of an inch or less", "but if you like you could make your slices thicker", "i wouldn't recommend going much thicker than 1 / 4 of an inch", "place these meyer lemon slices in a stainless steel pot and cover with water , covering the slices by 1 inch", "bring to a boil over high heat , then decrease the heat to medium and simmer for 5 minutes", "drain , discarding the liquid", "return the lemon slices to the pot and cover with 1 inch of cold water", "bring to a boil over high heat , decrease the heat to medium-low , and cook at a lively simmer , covered , for 20 minutes", "as the fruit cooks , stir it gently every 10 minutes or so , adding a little more water if necessary", "the water level should stay consistently high enough for the fruit to remain submerged as it cooks", "after 20 minutes , remove the pan from the heat , cover tightly , and let rest overnight at room temperature", "day 2 , morning: remove the plastic wrap from the lemon eighths and their liquid and discard the lemons remaining in the strainer or jelly bag", "do not squeeze the bag or press down on the lemons if you want a clear jelly in your marmalade", "set this liquid aside", "pour the meyer lemon slices and their liquid through a fine mesh strainer , and let this mixture drip for about 15 minutes", "remove the meyer lemon slices from the strainer - do not discard - set them aside", "mix the cooked liquid you have strained from the lemon eighths and the meyer lemons , mixing well , and set aside", "you will need 4 1 / 2 cups of this liquid", "if you do not have 4 1 / 2 cups , add water to the mixture until it equals 4 1 / 2 cups", "in a large preserving pan , combine the blueberries with 1 1 / 2 cups of sugar", "i use a potato masher to mash up some of the blueberries , about a third of them , but you don't have to do this", "i just feel that it gets the juices flowing quicker", "bring the blueberries and sugar to a simmer , stirring frequently , and then continue to cook until the juices are just deep enough to cover the berries , about 5 minutes", "pour the berries into a colander set over a large bowl , and stir the berries gently to drain off the juice", "set the colander of berries on a plate and set them aside", "in a large preserving pan , combine the 4 1 / 2 cups of mixed liquid from the lemons , the juice from the blueberries , and the meyer lemon slices", "if you do not have a preserving pan , use the widest pan you have", "the wider the pan , the more quickly moisture will evaporate from the mixture , and this is what you want when you are making jelly , jam , or marmalade", "place 4 saucers or small plates in the freezer", "you will use these later to check the set of the marmalade", "bring the mixture to a boil over high heat , and cook at a rapid boil over high heat until the mixture is reduced by half , stirring occasionally", "it will take about 35 minutes for the mixture to reduce by half", "once the mixture is reduced by half , add in the blueberries and any accumulated juice , the strained lemon juice , and the remaining 4 cups sugar , stirring well over high heat to help dissolve the sugar", "cook at a boil over high heat , stirring every 2 minutes or so , until the set point is reached", "check the set after 5 minutes of cooking", "to check the set: take the pot of marmalade off the heat", "place a drop of the marmalade mixture on one of the saucers you've kept in the freezer , & place the saucer back in the freezer for 1 minute", "after 1 minute , take the saucer out of the freezer and nudge the drop of jelly with your finger", "if it \"wrinkles\" when you nudge it with your finger it is done", "if the jelly is not set , continue cooking over medium-high heat , checking the set again every 5 minutes", "i make this marmalade using an 11 quart copper preserving pan , over highest heat on my second largest burner", "after the sugar has been added and has dissolved , it usually takes 10 minutes of cooking for the marmalade to reach the set point for me", "when the marmalade is set , ladle it into sterilized canning jars , leaving 1 / 4\" headspace", "wipe the rims of the jars with damp paper towels to remove any marmalade which got on the rims or the threads", "place the lids and the bands on the jars , just tightening the bands finger", "process in a boiling water bath for 5 minutes , then remove and let sit , undisturbed , for at least 12 hours before checking seals", "it is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening , completing the seal", "while the jars cool , you will hear a \"plink\" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar", "after 12 hours have passed , remove the bands and check the lids - press down in the center of the lid", "if you cannot push the lid down any further , the jar is sealed", "if the lid \"gives\" a bit , and you can push it down , the jar did not seal", "you can either put the band back on the jar , and reprocess it for another 5 minutes , or you can just put it in the fridge and use it within 3 months" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "jams-and-preserves", "canning", "condiments-etc", "fruit", "american", "1-day-or-more", "easy", "low-fat", "dietary", "gifts", "low-sodium", "low-cholesterol", "low-saturated-fat", "healthy-2", "low-in-something", "berries", "blueberries", "citrus", "lemon", "technique", "water-bath" ], "nutrition": { "calories": 760.0, "total_fat": 0.0, "sugar": 754.0, "sodium": 0.0, "protein": 2.0, "saturated_fat": 0.0, "carbohydrates": 66.0 }, "raw_text": "blueberry and meyer lemon marmalade\nIngredients:\nmeyer lemon\nblueberries\nsugar\nlemon juice\nSteps:\nday 1 , morning: take the 1 / 2 pound of lemons and cut them into eighths\nplace these in a non-reactive saucepan where they will fit snugly in a single layer\nadd enough cold water for the fruit to bob freely\ncover tightly and let rest for 8 hours at room temperature\nday 1 , afternoon: after 8 hours have passed , bring the pan with the lemon eighths and water to a boil over high heat , then decrease the heat to medium-low\ncook the fruit at a lively simmer , covered , for 2 hours - the lemons will become very soft and the liquid will become slightly syrupy\nas the lemons cook , press down on them gently with a spoon every 30 minutes or so , adding a little more water if necessary\nthe water level should remain consistently high enough for the fruit to remain fully submerged as it cooks\nwhen the lemons are finished cooking , strain their juice by pouring the hot fruit and liquid into a fine mesh strainer or jelly bag set over a medium bowl\ncover the whole setup with plastic wrap and let drip overnight at room temperature\nmeanwhile , prepare the meyer lemon slices\nto prepare the meyer lemon slices: take the pound of meyer lemons and halve them lengthwise , then cut each half into quarters\ntake each lemon slice and pry out any seeds from it\nyou can place these seeds in the pot with the lemon eighths and water which is currently simmering - this will add more pectin\nslice each meyer lemon slice thinly crosswise - how thick you slice is a personal preference\ni prefer to slice very thinly , making each slice 1 / 8th of an inch or less\nbut if you like you could make your slices thicker\ni wouldn't recommend going much thicker than 1 / 4 of an inch\nplace these meyer lemon slices in a stainless steel pot and cover with water , covering the slices by 1 inch\nbring to a boil over high heat , then decrease the heat to medium and simmer for 5 minutes\ndrain , discarding the liquid\nreturn the lemon slices to the pot and cover with 1 inch of cold water\nbring to a boil over high heat , decrease the heat to medium-low , and cook at a lively simmer , covered , for 20 minutes\nas the fruit cooks , stir it gently every 10 minutes or so , adding a little more water if necessary\nthe water level should stay consistently high enough for the fruit to remain submerged as it cooks\nafter 20 minutes , remove the pan from the heat , cover tightly , and let rest overnight at room temperature\nday 2 , morning: remove the plastic wrap from the lemon eighths and their liquid and discard the lemons remaining in the strainer or jelly bag\ndo not squeeze the bag or press down on the lemons if you want a clear jelly in your marmalade\nset this liquid aside\npour the meyer lemon slices and their liquid through a fine mesh strainer , and let this mixture drip for about 15 minutes\nremove the meyer lemon slices from the strainer - do not discard - set them aside\nmix the cooked liquid you have strained from the lemon eighths and the meyer lemons , mixing well , and set aside\nyou will need 4 1 / 2 cups of this liquid\nif you do not have 4 1 / 2 cups , add water to the mixture until it equals 4 1 / 2 cups\nin a large preserving pan , combine the blueberries with 1 1 / 2 cups of sugar\ni use a potato masher to mash up some of the blueberries , about a third of them , but you don't have to do this\ni just feel that it gets the juices flowing quicker\nbring the blueberries and sugar to a simmer , stirring frequently , and then continue to cook until the juices are just deep enough to cover the berries , about 5 minutes\npour the berries into a colander set over a large bowl , and stir the berries gently to drain off the juice\nset the colander of berries on a plate and set them aside\nin a large preserving pan , combine the 4 1 / 2 cups of mixed liquid from the lemons , the juice from the blueberries , and the meyer lemon slices\nif you do not have a preserving pan , use the widest pan you have\nthe wider the pan , the more quickly moisture will evaporate from the mixture , and this is what you want when you are making jelly , jam , or marmalade\nplace 4 saucers or small plates in the freezer\nyou will use these later to check the set of the marmalade\nbring the mixture to a boil over high heat , and cook at a rapid boil over high heat until the mixture is reduced by half , stirring occasionally\nit will take about 35 minutes for the mixture to reduce by half\nonce the mixture is reduced by half , add in the blueberries and any accumulated juice , the strained lemon juice , and the remaining 4 cups sugar , stirring well over high heat to help dissolve the sugar\ncook at a boil over high heat , stirring every 2 minutes or so , until the set point is reached\ncheck the set after 5 minutes of cooking\nto check the set: take the pot of marmalade off the heat\nplace a drop of the marmalade mixture on one of the saucers you've kept in the freezer , & place the saucer back in the freezer for 1 minute\nafter 1 minute , take the saucer out of the freezer and nudge the drop of jelly with your finger\nif it \"wrinkles\" when you nudge it with your finger it is done\nif the jelly is not set , continue cooking over medium-high heat , checking the set again every 5 minutes\ni make this marmalade using an 11 quart copper preserving pan , over highest heat on my second largest burner\nafter the sugar has been added and has dissolved , it usually takes 10 minutes of cooking for the marmalade to reach the set point for me\nwhen the marmalade is set , ladle it into sterilized canning jars , leaving 1 / 4\" headspace\nwipe the rims of the jars with damp paper towels to remove any marmalade which got on the rims or the threads\nplace the lids and the bands on the jars , just tightening the bands finger\nprocess in a boiling water bath for 5 minutes , then remove and let sit , undisturbed , for at least 12 hours before checking seals\nit is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening , completing the seal\nwhile the jars cool , you will hear a \"plink\" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar\nafter 12 hours have passed , remove the bands and check the lids - press down in the center of the lid\nif you cannot push the lid down any further , the jar is sealed\nif the lid \"gives\" a bit , and you can push it down , the jar did not seal\nyou can either put the band back on the jar , and reprocess it for another 5 minutes , or you can just put it in the fridge and use it within 3 months\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nlow-protein\nhealthy\n5-ingredients-or-less\njams-and-preserves\ncanning\ncondiments-etc\nfruit\namerican\n1-day-or-more\neasy\nlow-fat\ndietary\ngifts\nlow-sodium\nlow-cholesterol\nlow-saturated-fat\nhealthy-2\nlow-in-something\nberries\nblueberries\ncitrus\nlemon\ntechnique\nwater-bath", "text_length": 6976 }, { "id": "269806", "title": "danish pastry cinnamon rolls", "description": "danish pastries are the flakiest and the most buttery of all the sweet rolls. these cinnamon rolls just melt in your mouth.this recipe takes all day to make but the results are really worth it. to make it easier you can complete the recipe through step 26 on one day, and then make the actual rolls the next day. the recipe may seem complicated but it's really not. most of the time the dough is either resting or rising. for this recipe you'll need a pastry brush and something that will allow you to evenly distribute flour over your work surface. a sifter or a shaker of some type is fine. also, you must use real butter. it can be salted or unsalted (i use salted) but do not try to substitute margarine. the recipe will not work with margarine. you'll end up with a big mess in your oven if you use margarine. also, in step #11 where it says to thoroughly flour your work surface, you need to resist the temptation to knead any more flour into the dough. the dough is suppose to be that wet. note: if you wish to measure the flour by weight rather than by volume, 3 1/4 cups flour is approximately equal to 14.33 ounces or 406 grams.", "minutes": 720, "ingredients": [ "butter", "flour", "active dry yeast", "milk", "eggs", "salt", "sugar", "all-purpose flour", "brown sugar", "cinnamon", "pecans", "egg", "water", "powdered sugar", "vanilla" ], "steps": [ "make the butter roll-in first", "with a pastry blender or two knives cut the flour and the 3 sticks of butter together until combined but do not let the butter become warm", "the butter should never be allowed to become warm the entire to time you are working with this dough", "tear off a sheet of waxed paper and dump the butter on to it", "place another sheet of waxed paper on top", "beat the the butter between the two sheets of waxed paper with a rolling pin until it becomes malleable", "make sure it stays cold though", "with a spatula , a knife or whatever , shape the mound of butter into an 7\"x9\" rectangle", "it doesn't have to be perfect but try to get it into a rectangular shape as best you can", "set aside in a cool spot or place back in the refrigerator while you make the dough , but don't let the butter re-harden", "you want the butter to be cold but still soft and pliable", "if it's too hard it will break through the dough when you roll it out", "for the dough combine the packages of yeast with the warm milk and let sit 5 minutes to soften", "mix in the salt , sugar , and eggs", "add the 3 1 / 4 cups flour all at once and stir until thoroughly combined", "you should have a very soft and sticky dough", "chill dough in the refrigerator for about 10 minutes", "if the block of butter is in the refrigerator remove it when you place the dough in there to chill", "you don't want the butter to re-harden and it's best if the dough and the butter are approximately the same temperature", "sprinkle your work surface generously , and i do mean generously , with flour", "i use a shaker to evenly distribute the flour and completely cover the area i'm going to be rolling the dough out on", "a simple dusting won't do", "you need a good thick layer of flour , maybe as much as a 1 / 16 to an 1 / 8 of an inch thick", "don't worry about using too much flour because any excess will be brushed away with your pastry brush", "roll dough out into a 11\"x16\" rectangle", "with a pastry brush brush all the excess flour off the top of the dough", "excess flour will interfere with layer formation", "place the block of butter on one side of the dough leaving a small border around the edges", "fold the other half of the dough over and pinch the seams together slightly to seal to encase the block of butter", "if dough sticks to the table when you try to fold it then simply brush it with flour", "don't worry if the dough doesn't look too pretty at this point", "it will get better", "turn the dough 1 / 4 turn so the part of the folded dough that opens up is on your right", "brush away the excess flour that's on top of the dough", "roll the folded dough into an 8\"x20\" rectangle", "when you roll out the dough you want to make sure you use even strokes and roll from one end to the other", "avoid quick back and forth movements with the rolling pin and do not roll over the edge of your dough", "this will destroy the layers you're trying to make", "if the butter breaks through the dough simply sprinkle a little bit of flour over the spot", "brush away all excess flour off the top of the dough", "fold 1 / 3 of the dough over and brush off the excess flour and then fold the other 1 / 3 of the dough over that so the dough resembles a business letter", "roll out the dough again and fold it in thirds like a business letter just like you did before", "wrap dough in plastic wrap and chill in the refrigerator for 1 hour", "this completes the first two \"turns\"", "each time you roll out the dough and fold it you are doing what's known as a turn", "a turn gets its name because after you fold the dough you have to turn it a quarter turn when you go to roll it out again", "each time you roll out the dough you want to make sure that the part of the dough that opens up is always on the right", "it can open on the left if you want but the important thing is to be consistent", "meanwhile , take your pastry brush and a sheet of paper and sweep up all the flour on your work surface so you can use it again", "you'll find that very little of the flour you used to roll out the dough actually gets worked into the dough", "after the dough has chilled , sprinkle your work surface with your recycled flour and place the dough on it", "roll out and fold the dough in thirds exactly as you did before", "chill dough for 1 more hour", "repeat this rolling and folding one more time", "you should now have a dough with 162 flaky layers", "you started with two layers of dough separated by a layer of butter", "each time you rolled the dough out and folded it in thirds you increased the number of layers by a factor of 3", "chill dough for at least 3 hours or overnight if preferred", "at this point you have a basic danish pastry dough", "with a sharp serrated knife , cut the dough in half", "keep one half in the refrigerator while you work with the first half", "roll the half of dough into a 9\"x16\" rectangle", "sprinkle the top of the dough with the cinnamon topping which consists of 2 tablespoons of melted butter , 1 / 2 cup brown sugar , 2 teaspoons cinnamon , 2 tablespoons flour , and 1 / 2 cup finely chopped pecans", "roll dough into a tight 16\" long log", "cut dough into 16 pieces", "the easiest way to do this is to cut the log in half and then cut those halves in half and so forth", "if dough is too soft to slice wrap it up and refrigerate it for an hour or place it in the freezer for 10 to 15 minutes", "place cinnamon rolls on ungreased baking sheets at least 3 inches apart so they have room to rise and expand", "repeat with the other half of the dough", "cover the trays of cinnamon rolls with towels and set aside to rise until the rolls are almost doubled", "don't put them in a warm spot because you don't want the butter to melt", "rising time may take a few hours or more", "after a couple hours the surface of the rolls may start to dry out , especially if the air is dry", "if this happens , cover the tray of rolls with a damp paper towel and then put another towel on top of that", "brush rolls lightly with egg wash and bake in a preheated 400f oven for 12 to 15 minutes or until they are golden brown", "be sure to watch them carefully so they don't burn", "if rolls are browning too fast on top lower the oven temperature about 15 degrees", "if you have thin or dark colored baking sheets you may want to double-pan them so the bottoms of the cinnamon rolls don't get too dark", "drizzle powdered sugar icing over the rolls while they are still warm", "to make icing simply combine powdered sugar with a teaspoon or two of vanilla and enough milk so you can drizzle it", "i usually use about 3 / 4 to 1 pound of powdered sugar", "as far as the amount of milk goes , i just kind of eyeball it" ], "tags": [ "course", "preparation", "for-large-groups", "breads", "coffee-cakes", "yeast", "number-of-servings" ], "nutrition": { "calories": 255.5, "total_fat": 20.0, "sugar": 75.0, "sodium": 10.0, "protein": 6.0, "saturated_fat": 34.0, "carbohydrates": 10.0 }, "raw_text": "danish pastry cinnamon rolls\nIngredients:\nbutter\nflour\nactive dry yeast\nmilk\neggs\nsalt\nsugar\nall-purpose flour\nbrown sugar\ncinnamon\npecans\negg\nwater\npowdered sugar\nvanilla\nSteps:\nmake the butter roll-in first\nwith a pastry blender or two knives cut the flour and the 3 sticks of butter together until combined but do not let the butter become warm\nthe butter should never be allowed to become warm the entire to time you are working with this dough\ntear off a sheet of waxed paper and dump the butter on to it\nplace another sheet of waxed paper on top\nbeat the the butter between the two sheets of waxed paper with a rolling pin until it becomes malleable\nmake sure it stays cold though\nwith a spatula , a knife or whatever , shape the mound of butter into an 7\"x9\" rectangle\nit doesn't have to be perfect but try to get it into a rectangular shape as best you can\nset aside in a cool spot or place back in the refrigerator while you make the dough , but don't let the butter re-harden\nyou want the butter to be cold but still soft and pliable\nif it's too hard it will break through the dough when you roll it out\nfor the dough combine the packages of yeast with the warm milk and let sit 5 minutes to soften\nmix in the salt , sugar , and eggs\nadd the 3 1 / 4 cups flour all at once and stir until thoroughly combined\nyou should have a very soft and sticky dough\nchill dough in the refrigerator for about 10 minutes\nif the block of butter is in the refrigerator remove it when you place the dough in there to chill\nyou don't want the butter to re-harden and it's best if the dough and the butter are approximately the same temperature\nsprinkle your work surface generously , and i do mean generously , with flour\ni use a shaker to evenly distribute the flour and completely cover the area i'm going to be rolling the dough out on\na simple dusting won't do\nyou need a good thick layer of flour , maybe as much as a 1 / 16 to an 1 / 8 of an inch thick\ndon't worry about using too much flour because any excess will be brushed away with your pastry brush\nroll dough out into a 11\"x16\" rectangle\nwith a pastry brush brush all the excess flour off the top of the dough\nexcess flour will interfere with layer formation\nplace the block of butter on one side of the dough leaving a small border around the edges\nfold the other half of the dough over and pinch the seams together slightly to seal to encase the block of butter\nif dough sticks to the table when you try to fold it then simply brush it with flour\ndon't worry if the dough doesn't look too pretty at this point\nit will get better\nturn the dough 1 / 4 turn so the part of the folded dough that opens up is on your right\nbrush away the excess flour that's on top of the dough\nroll the folded dough into an 8\"x20\" rectangle\nwhen you roll out the dough you want to make sure you use even strokes and roll from one end to the other\navoid quick back and forth movements with the rolling pin and do not roll over the edge of your dough\nthis will destroy the layers you're trying to make\nif the butter breaks through the dough simply sprinkle a little bit of flour over the spot\nbrush away all excess flour off the top of the dough\nfold 1 / 3 of the dough over and brush off the excess flour and then fold the other 1 / 3 of the dough over that so the dough resembles a business letter\nroll out the dough again and fold it in thirds like a business letter just like you did before\nwrap dough in plastic wrap and chill in the refrigerator for 1 hour\nthis completes the first two \"turns\"\neach time you roll out the dough and fold it you are doing what's known as a turn\na turn gets its name because after you fold the dough you have to turn it a quarter turn when you go to roll it out again\neach time you roll out the dough you want to make sure that the part of the dough that opens up is always on the right\nit can open on the left if you want but the important thing is to be consistent\nmeanwhile , take your pastry brush and a sheet of paper and sweep up all the flour on your work surface so you can use it again\nyou'll find that very little of the flour you used to roll out the dough actually gets worked into the dough\nafter the dough has chilled , sprinkle your work surface with your recycled flour and place the dough on it\nroll out and fold the dough in thirds exactly as you did before\nchill dough for 1 more hour\nrepeat this rolling and folding one more time\nyou should now have a dough with 162 flaky layers\nyou started with two layers of dough separated by a layer of butter\neach time you rolled the dough out and folded it in thirds you increased the number of layers by a factor of 3\nchill dough for at least 3 hours or overnight if preferred\nat this point you have a basic danish pastry dough\nwith a sharp serrated knife , cut the dough in half\nkeep one half in the refrigerator while you work with the first half\nroll the half of dough into a 9\"x16\" rectangle\nsprinkle the top of the dough with the cinnamon topping which consists of 2 tablespoons of melted butter , 1 / 2 cup brown sugar , 2 teaspoons cinnamon , 2 tablespoons flour , and 1 / 2 cup finely chopped pecans\nroll dough into a tight 16\" long log\ncut dough into 16 pieces\nthe easiest way to do this is to cut the log in half and then cut those halves in half and so forth\nif dough is too soft to slice wrap it up and refrigerate it for an hour or place it in the freezer for 10 to 15 minutes\nplace cinnamon rolls on ungreased baking sheets at least 3 inches apart so they have room to rise and expand\nrepeat with the other half of the dough\ncover the trays of cinnamon rolls with towels and set aside to rise until the rolls are almost doubled\ndon't put them in a warm spot because you don't want the butter to melt\nrising time may take a few hours or more\nafter a couple hours the surface of the rolls may start to dry out , especially if the air is dry\nif this happens , cover the tray of rolls with a damp paper towel and then put another towel on top of that\nbrush rolls lightly with egg wash and bake in a preheated 400f oven for 12 to 15 minutes or until they are golden brown\nbe sure to watch them carefully so they don't burn\nif rolls are browning too fast on top lower the oven temperature about 15 degrees\nif you have thin or dark colored baking sheets you may want to double-pan them so the bottoms of the cinnamon rolls don't get too dark\ndrizzle powdered sugar icing over the rolls while they are still warm\nto make icing simply combine powdered sugar with a teaspoon or two of vanilla and enough milk so you can drizzle it\ni usually use about 3 / 4 to 1 pound of powdered sugar\nas far as the amount of milk goes , i just kind of eyeball it\nTags:\ncourse\npreparation\nfor-large-groups\nbreads\ncoffee-cakes\nyeast\nnumber-of-servings", "text_length": 6768 }, { "id": "309135", "title": "bagels 101 using a stand mixer", "description": "this is a great recipe for a 'bagel party' where everyone can choose and prep their bagel filling and topping choices. this recipe can easily be halved or doubled. we tweaked this very detailed recipe from the book 'the best bagels are made at home' by dona z. meilach. we took the stand-mixer version and simplified the instructions as well as made some other adjustments as we went along to perfect it and keep it simple. choices for different types of flavors are listed at the beginning. selections for different types of toppings are listed at the bottom of the recipe. note: it's recommended to print, read, and understand the instructions completely before beginning. onion bagels: add 2 tablespoons of dehydrated minced onion, and replace salt with onion salt. italian herb bagels: add 2 teaspoons of italian seasoning, and replace salt with onion salt.", "minutes": 60, "ingredients": [ "warm water", "active dry yeast", "sugar", "salt", "flour" ], "steps": [ "choose your flavor", "this is for the dough portion only: whole wheat bagels: follow basic recipe , omitting sugar", "use 3 tbsp honey instead", "in place of flour , use 2 cups whole wheat flour , 1 / 2 cup wheat germ , and about 2 3 / 4 cup all purpose flour , blended together", "knead with white flour", "pumpernickel bagels: follow basic recipe , omitting sugar", "use 3 tbsp dark molasses in place of sugar", "in place of flour use 2 cups rye , 2 cups whole wheat , 1 3 / 4 cups all purpose flour blended together", "knead with white flour", "onion bagels: add 1 / 2 cup dried onion or 1 pkg lipton onion soup mix to the wet mixture before adding flour", "the dough: using your kitchenaid with the dough hook attachement , combine the water , sugar , salt , and yeast", "add 3 cups of the flour and then the remaining flour 1 / 2 cup at a time until a ball forms", "knead for about 3 minutes , adding more flour a little at a time if necessary", "when dough appears near desired consistency , knead in any additions for 1 minute or until incorporated", "(", "suggestions: dried fruits , nuts , seeds , spices , chocolate morsels or shavings , or any combination of flavorings", "knead in the ingredients until just combined , about 1 minute", "place into a lightly oiled bowl , cover with a towel and let rise for 20 minutes", "the shape: punch down dough and place on a floured work surface", "use a food scale if you want consistency , and separate dough into balls", "for 8 large , 12 regular , or 16", "choose a shaping method and begin: 1) the finger in the middle method: roll each piece of dough into a ball , poke a floured finger through the center to form the hole , and then shape top and smooth sides", "with the bagel on the floured counter , place your finger in the hole with the", "2) the rope method: roll each piece of dough into a rope by rolling it on the bread board or between your hands", "wrap the rope around four fingers , overlap and join the ends , and turn the circle inside out", "until you get this hand movement down pat , you may have to moisten the ends to hold them together", "initially the length may be lumpy and the joint will show", "it takes practice", "don't flatten them down", "the 2nd rise: during the 2nd rising , the bagels will puff up slightly", "place on a baking sheet lined with parchment paper", "cover them with a plastic wrap that has been sprayed on one side with nonstick vegetable spray", "place them in a draft free location and let them rise at room temperature until puffy , about 20 minutes", "leave them covered so they do not dry out", "remove from the refrigerator and allow to warm slightly while you boil water and preheat the oven", "the boil: fill a 5 quart soup pot with water 4 inches deep", "drop bagels one at a time into the boiling water", "boil about 3-4 at a time or only so many that they float freely , and are not crowded", "simmer for 30 seconds , turning with a slotted spatula", "when you remove them , the bagels will be top side up and slide off your spatula for draining and adding toppings", "remove and place them gently on a lightly greased cooling rack for a few minutes to drain", "the glaze: choose your glaze and brush tops before placing them in the oven: 1) water glaze: spray bagels at the beginning of the baking , again 5 minutes after placing them in the oven and again near the end of baking", "a spray with room-temperature tap water will yield a subtle glaze", "2) nonstick cooking spray glaze: spray before placing in the oven and again about 5 minutes before baking time is completed", "nonstick cooking spray goes on more evenly than using a brush and yields an even glaze", "3) egg glaze: mix together 1 egg with 1 tbs", "water , milk , or cream", "brush it on the bagels before they are put into the oven", "4) cornstarch glaze: dissolve 2 tbs", "cornstarch in 1 / 4 cup cold water", "bring 1 cup water to a boil and whisk the dissolved solution into the boiling water until it thickens", "brush it on the bagel tops at the beginning of the baking and again as soon as you remove the bagels from the oven for a very high shine", "the toppings: a variety of toppings can be added to the bagel before baking , either directly to the dough after settling , or after the bagel is glazed", "use as much or as little topping as you like", "to brush the toppings on , use a ratio of 2-1 dry ingredients / 1 water or oil", "variations: onion- use dehydrated onion flakes or packaged onion soup mix", "3) seeded- sprinkle boiled bagels with sesame seed , poppy seed , or caraway seed after using glaze and prior to baking", "poppy , caraway , sesame and celery seeds can be used directly from the jar", "just dip the bagels into a dish of seeds or sprinkle seeds on top", "4) toasted nuts: using them on bagels enhances their flavor", "walnuts , almonds , pecans or hazelnuts can be used on bagels as toppings and also added to the dough at the beginning or before they are shaped and rise the second time", "5) oats / grains: sprinkle with rolled oats or multigrain cereal , which will brown while baking", "the bake: preheat the oven to 400f choose your baking surface then continue on to the steaming", "1) baking sheet: line a baking sheet with parchment paper", "place bagels on the shelf just below the middle in the oven", "2) baking stone: place the stone on the lowest rack in your oven while preheating the oven", "sprinkle cornmeal on the stone", "transfer un-baked bagels to the hot surface using a wooden peel , or any flat instrument with a long handle so you don't burn yourself", "wear heavy padded gloves", "now for steaming : place a heavy pan in the very bottom of your oven while it is preheating", "place the bagels in the oven and then pour cold water or half a dozen ice cubes into the pan and spray the sides of the oven with water from a spray mist bottle when you place the bagels inside", "bake for 20-40 minutes until the tops are a light golden brown", "storing bagels: bagels are best when they're eaten fresh from the oven while still warm", "once cooled , keep them in a brown paper bag for up to 12 hours", "any longer , and freezing is recommended", "slice them horizontally before freezing", "place the halves in a ziploc freezer bag and place in freezer", "thaw bagels on the kitchen counter in a plastic bag for about 15 minutes or toast directly from the freezer", "what if a few bagels get stale ? put them into your blender or food processor and grind them into bread crumbs", "none of the tasty bread need ever go to waste !" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "healthy", "5-ingredients-or-less", "breads", "jewish-ashkenazi", "easy", "european", "kid-friendly", "low-fat", "dietary", "low-cholesterol", "low-saturated-fat", "inexpensive", "yeast", "low-in-something" ], "nutrition": { "calories": 336.9, "total_fat": 1.0, "sugar": 19.0, "sodium": 36.0, "protein": 19.0, "saturated_fat": 0.0, "carbohydrates": 23.0 }, "raw_text": "bagels 101 using a stand mixer\nIngredients:\nwarm water\nactive dry yeast\nsugar\nsalt\nflour\nSteps:\nchoose your flavor\nthis is for the dough portion only: whole wheat bagels: follow basic recipe , omitting sugar\nuse 3 tbsp honey instead\nin place of flour , use 2 cups whole wheat flour , 1 / 2 cup wheat germ , and about 2 3 / 4 cup all purpose flour , blended together\nknead with white flour\npumpernickel bagels: follow basic recipe , omitting sugar\nuse 3 tbsp dark molasses in place of sugar\nin place of flour use 2 cups rye , 2 cups whole wheat , 1 3 / 4 cups all purpose flour blended together\nknead with white flour\nonion bagels: add 1 / 2 cup dried onion or 1 pkg lipton onion soup mix to the wet mixture before adding flour\nthe dough: using your kitchenaid with the dough hook attachement , combine the water , sugar , salt , and yeast\nadd 3 cups of the flour and then the remaining flour 1 / 2 cup at a time until a ball forms\nknead for about 3 minutes , adding more flour a little at a time if necessary\nwhen dough appears near desired consistency , knead in any additions for 1 minute or until incorporated\n(\nsuggestions: dried fruits , nuts , seeds , spices , chocolate morsels or shavings , or any combination of flavorings\nknead in the ingredients until just combined , about 1 minute\nplace into a lightly oiled bowl , cover with a towel and let rise for 20 minutes\nthe shape: punch down dough and place on a floured work surface\nuse a food scale if you want consistency , and separate dough into balls\nfor 8 large , 12 regular , or 16\nchoose a shaping method and begin: 1) the finger in the middle method: roll each piece of dough into a ball , poke a floured finger through the center to form the hole , and then shape top and smooth sides\nwith the bagel on the floured counter , place your finger in the hole with the\n2) the rope method: roll each piece of dough into a rope by rolling it on the bread board or between your hands\nwrap the rope around four fingers , overlap and join the ends , and turn the circle inside out\nuntil you get this hand movement down pat , you may have to moisten the ends to hold them together\ninitially the length may be lumpy and the joint will show\nit takes practice\ndon't flatten them down\nthe 2nd rise: during the 2nd rising , the bagels will puff up slightly\nplace on a baking sheet lined with parchment paper\ncover them with a plastic wrap that has been sprayed on one side with nonstick vegetable spray\nplace them in a draft free location and let them rise at room temperature until puffy , about 20 minutes\nleave them covered so they do not dry out\nremove from the refrigerator and allow to warm slightly while you boil water and preheat the oven\nthe boil: fill a 5 quart soup pot with water 4 inches deep\ndrop bagels one at a time into the boiling water\nboil about 3-4 at a time or only so many that they float freely , and are not crowded\nsimmer for 30 seconds , turning with a slotted spatula\nwhen you remove them , the bagels will be top side up and slide off your spatula for draining and adding toppings\nremove and place them gently on a lightly greased cooling rack for a few minutes to drain\nthe glaze: choose your glaze and brush tops before placing them in the oven: 1) water glaze: spray bagels at the beginning of the baking , again 5 minutes after placing them in the oven and again near the end of baking\na spray with room-temperature tap water will yield a subtle glaze\n2) nonstick cooking spray glaze: spray before placing in the oven and again about 5 minutes before baking time is completed\nnonstick cooking spray goes on more evenly than using a brush and yields an even glaze\n3) egg glaze: mix together 1 egg with 1 tbs\nwater , milk , or cream\nbrush it on the bagels before they are put into the oven\n4) cornstarch glaze: dissolve 2 tbs\ncornstarch in 1 / 4 cup cold water\nbring 1 cup water to a boil and whisk the dissolved solution into the boiling water until it thickens\nbrush it on the bagel tops at the beginning of the baking and again as soon as you remove the bagels from the oven for a very high shine\nthe toppings: a variety of toppings can be added to the bagel before baking , either directly to the dough after settling , or after the bagel is glazed\nuse as much or as little topping as you like\nto brush the toppings on , use a ratio of 2-1 dry ingredients / 1 water or oil\nvariations: onion- use dehydrated onion flakes or packaged onion soup mix\n3) seeded- sprinkle boiled bagels with sesame seed , poppy seed , or caraway seed after using glaze and prior to baking\npoppy , caraway , sesame and celery seeds can be used directly from the jar\njust dip the bagels into a dish of seeds or sprinkle seeds on top\n4) toasted nuts: using them on bagels enhances their flavor\nwalnuts , almonds , pecans or hazelnuts can be used on bagels as toppings and also added to the dough at the beginning or before they are shaped and rise the second time\n5) oats / grains: sprinkle with rolled oats or multigrain cereal , which will brown while baking\nthe bake: preheat the oven to 400f choose your baking surface then continue on to the steaming\n1) baking sheet: line a baking sheet with parchment paper\nplace bagels on the shelf just below the middle in the oven\n2) baking stone: place the stone on the lowest rack in your oven while preheating the oven\nsprinkle cornmeal on the stone\ntransfer un-baked bagels to the hot surface using a wooden peel , or any flat instrument with a long handle so you don't burn yourself\nwear heavy padded gloves\nnow for steaming : place a heavy pan in the very bottom of your oven while it is preheating\nplace the bagels in the oven and then pour cold water or half a dozen ice cubes into the pan and spray the sides of the oven with water from a spray mist bottle when you place the bagels inside\nbake for 20-40 minutes until the tops are a light golden brown\nstoring bagels: bagels are best when they're eaten fresh from the oven while still warm\nonce cooled , keep them in a brown paper bag for up to 12 hours\nany longer , and freezing is recommended\nslice them horizontally before freezing\nplace the halves in a ziploc freezer bag and place in freezer\nthaw bagels on the kitchen counter in a plastic bag for about 15 minutes or toast directly from the freezer\nwhat if a few bagels get stale ? put them into your blender or food processor and grind them into bread crumbs\nnone of the tasty bread need ever go to waste !\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\ncuisine\npreparation\nhealthy\n5-ingredients-or-less\nbreads\njewish-ashkenazi\neasy\neuropean\nkid-friendly\nlow-fat\ndietary\nlow-cholesterol\nlow-saturated-fat\ninexpensive\nyeast\nlow-in-something", "text_length": 6658 }, { "id": "120644", "title": "true scottish shortbread", "description": "when i was a young kid one or other of us in turn occasionally used to be allowed to wreak havoc in the kitchen. i used to make the most mess - but the best cakes! this is a recipe i asked for from the elderly scottish pastry cook who used to live opposite. she even had me bake it one time in her kitchen - none of my siblings were so privileged - boy was i was smug about that! she used to bring over some of the most amazing goodies! i have searched and baked and bought, but never found a shortbread recipe that was anything like as good as this. fortunately my mum found a 'new' copy of her much-spattered cookbook and she gave me her old one which had this recipe manually type-written and stuck into it. nobody, but nobody!, bakes better shortbread than i occasionally treat myself to (i do share some of it!) when i bake using this recipe!!! do try this one - it's just the ultimate! :) despite the scots preference for slightly warmed shortbread i strongly urge you to wait until it's fully cold before devouring - not refrigerated cold, but ideally no warmer (or cooler really) than a cool room temperature. the instructions call for some care in the preparation but as i'm passing on the tips as they were given to me when i was between 8 to 10 years old, i'll pass them on to you rather than leave them out. - she felt they were important for best results, and the resulting shortbread proves she knew what she was talking about! the recipe is very simple and robust enough that a child can make it well, but the best results will come from taking extra special care. this recipe doesn't double well either, sadly. do especially keep that mixture cool and do it by hand not machine – it’s only a few minutes of fussing about after all! sorry to those without a set of kitchen scales, recipes in europe are almost entirely written by weight.", "minutes": 65, "ingredients": [ "plain flour", "sugar", "butter", "salt" ], "steps": [ "sift / sieve the flour into a bowl and add the pinch of salt", "put aside for the moment", "make some space in the fridge , if necessary , for the bowl youre about to use in case you quickly need to chill the mixture", "using butter , grease the baking tray well and put it aside for the moment", "yield for fingers is around a 7 to 8 inch square", "for petticoat tails it will yield a chunky 8 inch circle", "pre-heat the oven (gas mark 3 )", "put the butter into a medium-size mixing bowl and mash it with a fork until it is soft and creamy without lumps", "but don't let your hand heat warm it so much it starts to get runny", "if you do , then put the bowl complete with butter & fork into the fridge for 5 - 10 minutes to cool it , then take it out and mash quickly again until smooth and creamy with no lumps", "add the sugar and mix it in well , and quickly", "add the salted flour a very little at a time - mixing it in with the fork to start with , but do this quickly", "knead well", "i was advised: knead for several minutes , and that the longer you knead , the better the shortbread will be", "i usually aim for kneading for anything up to 10 minutes as i was told to , but get fed up after 7 minutes and reckon it can't make that much difference ! what is very important is: don't allow the mixture to become too warm from your body heat whilst kneading", "if it does , as before , put it into the fridge for a couple of minutes to chill it slightly before resuming", "if you do find the need to chill it , as i often do on a hot day , then do knead it for at least a minute or so before rolling it", "something i should add despite the copious over-instruction here: i've never owned a rolling pin until a couple of days ago", "i don't know if using one will affect the texture , but i always used to pat it down as best i could with my palms", "roll the mixture out to shape and size of the tray", "for fingers , roll out to about 1 / 2 inch thick or perhaps even slightly thicker", "for petticoat tails it needs to be a little under 1 / 2 inch thick to yield a chunky circle of about 7 to 8 inches", "for fingers: prick all over with a fork and put it into baking tray", "do try to use one that can fit exactly , or one that at least three sides of the mixture fit snugly against , as any outer edges that don't butt right up against the sides of a tray tend to get a bit over-baked", "for petticoat tails: using fork prongs , from the outer edge towards the centre , indent the top about a 1 / 2 inch all the way round to give it a nice crinkly edge - sort of like the teeth on a cogwheel , then prick all the way round the middle ideally rotating the fork or the pastry to give a pretty effect when cut", "carefully lift and support the decorated circle and place and fit snugly into the circular baking tray", "score lightly into eight equal segments", "bake until golden brown for about 45 minutes at gas mark 3", "do keep an eye on it ! petticoat tails seem to require a little less baking time", "hard to describe the colour to bake until", "from experience i know what colour i'm looking for - you don't really want it to be undercooked , but when it's starting get a bit dark around the edges it's probably beginning to get a bit overdone already", "basically cook until it's just starting to darken round the edges then get it out quick and cool it - i usually place the hot tray on a very cold surface until cool", "whilst still quite warm in the tray , mark across and cut into finger-shaped pieces - but leave them there in the tray , cut and together until fully cold", "for petticoat tails it's customary to sprinkle liberally with castor sugar", "sorry to be such a pedant about this recipe ! i feel a bit like a mother hen clucking about \"must do this -- \" , \"should do that -- \" :) but it is worth taking some care over as the resulting shortbread will be so good you'll be hassled to make it much more often by everyone you share the pieces with :)", "serving suggestion:", "just on its own with a nice cup of tea or coffee , but also scrumptious on a plate with and / or dunked into a generous helping of creamy cornish dairy ice-cream and strawberries , jam or fresh fruit", "personal", "i live an ultra low-fat , low-sugar , calorie-controlled lifestyle", "notwithstanding , i still make and eat pieces of this shortbread occasionally despite the fact that there's nothing remotely low fat , low-sugar or low calorie about it", "at least there's not much salt !", "you can make substitutions or add essences and flavourings and it'll probably work out fine but it won't be the same shortbread - it won't taste the same , it won't have the same texture , but the efforts you've put into making it will have been the same", "i reckon it's got to be worth trying it without substitutions first time around - you can always give the pieces that you know are much more than you really should be letting yourself scoff to friends and family who will bless you for it ! and you don't need to eat them all at once ! - they keep well in a biscuit tin or cookie jar in a cool , dark place for quite a long time", "i guess you could probably freeze them too", "additions suggestions:", "occasionally just for a change , right near the end of kneading i have added glace cherries , or occasionally sultanas or raisins , sometimes with and sometimes without cinnamon", "cherries worked ok , but wasnt crazy about the fruit", "you could even split the kneaded mixture in two and do half plain and half with extra stuff then nudge them together in the baking tray for baking", "i've never tried dessicated / flakes coconut or chunky milk / dark chocolate chips or crystallized ginger pieces perhaps with a bit of ground ginger in with the mix though i've often been tempted to - do let me know how they turn out if you do !", "i do know that dipping the tops from above at an angle into good quality melted real chocolate so that the bottom remains uncoated and only half of the top is coated then leaving to cool is absolute heaven on earth in the eating", "it also occurred to me while choco-dunking one time to add some dessicated coconut into the chocolate first - but i didn't have any - bet it's nice though !", "do enjoy and best wishes from england - and scotland !" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "for-large-groups", "5-ingredients-or-less", "lunch", "snacks", "eggs-dairy", "oven", "easy", "european", "beginner-cook", "finger-food", "holiday-event", "kid-friendly", "kosher", "scottish", "dietary", "gifts", "christmas", "comfort-food", "brown-bag", "inexpensive", "egg-free", "free-of-something", "toddler-friendly", "taste-mood", "sweet", "to-go", "equipment", "number-of-servings", "presentation", "served-cold", "4-hours-or-less" ], "nutrition": { "calories": 62.7, "total_fat": 5.0, "sugar": 8.0, "sodium": 1.0, "protein": 1.0, "saturated_fat": 10.0, "carbohydrates": 2.0 }, "raw_text": "true scottish shortbread\nIngredients:\nplain flour\nsugar\nbutter\nsalt\nSteps:\nsift / sieve the flour into a bowl and add the pinch of salt\nput aside for the moment\nmake some space in the fridge , if necessary , for the bowl youre about to use in case you quickly need to chill the mixture\nusing butter , grease the baking tray well and put it aside for the moment\nyield for fingers is around a 7 to 8 inch square\nfor petticoat tails it will yield a chunky 8 inch circle\npre-heat the oven (gas mark 3 )\nput the butter into a medium-size mixing bowl and mash it with a fork until it is soft and creamy without lumps\nbut don't let your hand heat warm it so much it starts to get runny\nif you do , then put the bowl complete with butter & fork into the fridge for 5 - 10 minutes to cool it , then take it out and mash quickly again until smooth and creamy with no lumps\nadd the sugar and mix it in well , and quickly\nadd the salted flour a very little at a time - mixing it in with the fork to start with , but do this quickly\nknead well\ni was advised: knead for several minutes , and that the longer you knead , the better the shortbread will be\ni usually aim for kneading for anything up to 10 minutes as i was told to , but get fed up after 7 minutes and reckon it can't make that much difference ! what is very important is: don't allow the mixture to become too warm from your body heat whilst kneading\nif it does , as before , put it into the fridge for a couple of minutes to chill it slightly before resuming\nif you do find the need to chill it , as i often do on a hot day , then do knead it for at least a minute or so before rolling it\nsomething i should add despite the copious over-instruction here: i've never owned a rolling pin until a couple of days ago\ni don't know if using one will affect the texture , but i always used to pat it down as best i could with my palms\nroll the mixture out to shape and size of the tray\nfor fingers , roll out to about 1 / 2 inch thick or perhaps even slightly thicker\nfor petticoat tails it needs to be a little under 1 / 2 inch thick to yield a chunky circle of about 7 to 8 inches\nfor fingers: prick all over with a fork and put it into baking tray\ndo try to use one that can fit exactly , or one that at least three sides of the mixture fit snugly against , as any outer edges that don't butt right up against the sides of a tray tend to get a bit over-baked\nfor petticoat tails: using fork prongs , from the outer edge towards the centre , indent the top about a 1 / 2 inch all the way round to give it a nice crinkly edge - sort of like the teeth on a cogwheel , then prick all the way round the middle ideally rotating the fork or the pastry to give a pretty effect when cut\ncarefully lift and support the decorated circle and place and fit snugly into the circular baking tray\nscore lightly into eight equal segments\nbake until golden brown for about 45 minutes at gas mark 3\ndo keep an eye on it ! petticoat tails seem to require a little less baking time\nhard to describe the colour to bake until\nfrom experience i know what colour i'm looking for - you don't really want it to be undercooked , but when it's starting get a bit dark around the edges it's probably beginning to get a bit overdone already\nbasically cook until it's just starting to darken round the edges then get it out quick and cool it - i usually place the hot tray on a very cold surface until cool\nwhilst still quite warm in the tray , mark across and cut into finger-shaped pieces - but leave them there in the tray , cut and together until fully cold\nfor petticoat tails it's customary to sprinkle liberally with castor sugar\nsorry to be such a pedant about this recipe ! i feel a bit like a mother hen clucking about \"must do this -- \" , \"should do that -- \" :) but it is worth taking some care over as the resulting shortbread will be so good you'll be hassled to make it much more often by everyone you share the pieces with :)\nserving suggestion:\njust on its own with a nice cup of tea or coffee , but also scrumptious on a plate with and / or dunked into a generous helping of creamy cornish dairy ice-cream and strawberries , jam or fresh fruit\npersonal\ni live an ultra low-fat , low-sugar , calorie-controlled lifestyle\nnotwithstanding , i still make and eat pieces of this shortbread occasionally despite the fact that there's nothing remotely low fat , low-sugar or low calorie about it\nat least there's not much salt !\nyou can make substitutions or add essences and flavourings and it'll probably work out fine but it won't be the same shortbread - it won't taste the same , it won't have the same texture , but the efforts you've put into making it will have been the same\ni reckon it's got to be worth trying it without substitutions first time around - you can always give the pieces that you know are much more than you really should be letting yourself scoff to friends and family who will bless you for it ! and you don't need to eat them all at once ! - they keep well in a biscuit tin or cookie jar in a cool , dark place for quite a long time\ni guess you could probably freeze them too\nadditions suggestions:\noccasionally just for a change , right near the end of kneading i have added glace cherries , or occasionally sultanas or raisins , sometimes with and sometimes without cinnamon\ncherries worked ok , but wasnt crazy about the fruit\nyou could even split the kneaded mixture in two and do half plain and half with extra stuff then nudge them together in the baking tray for baking\ni've never tried dessicated / flakes coconut or chunky milk / dark chocolate chips or crystallized ginger pieces perhaps with a bit of ground ginger in with the mix though i've often been tempted to - do let me know how they turn out if you do !\ni do know that dipping the tops from above at an angle into good quality melted real chocolate so that the bottom remains uncoated and only half of the top is coated then leaving to cool is absolute heaven on earth in the eating\nit also occurred to me while choco-dunking one time to add some dessicated coconut into the chocolate first - but i didn't have any - bet it's nice though !\ndo enjoy and best wishes from england - and scotland !\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nfor-large-groups\n5-ingredients-or-less\nlunch\nsnacks\neggs-dairy\noven\neasy\neuropean\nbeginner-cook\nfinger-food\nholiday-event\nkid-friendly\nkosher\nscottish\ndietary\ngifts\nchristmas\ncomfort-food\nbrown-bag\ninexpensive\negg-free\nfree-of-something\ntoddler-friendly\ntaste-mood\nsweet\nto-go\nequipment\nnumber-of-servings\npresentation\nserved-cold\n4-hours-or-less", "text_length": 6636 }, { "id": "525187", "title": "pielogen", "description": "yes, it is a time consuming endeavor. this is not a “same day recipe” or a “let me slap something together” project. the best plan of attack is to do it over the course of a few days. day 1: make the cake and frosting and assemble the log. freeze it. day 2: make the cheesecake, wrap and refrigerate. day 3: make the toffee pecan pie, refrigerate. day 4: assemble, at this point the cake will hold for another day or so. the finished cake can also be frozen, tightly wrapped.", "minutes": 510, "ingredients": [ "cocoa powder", "warm water", "vegetable oil", "granulated sugar", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "kosher salt", "buttermilk", "heavy cream", "salt", "egg whites", "unsalted butter", "caramel sauce", "cream cheese", "egg yolks", "creme fraiche", "irish whiskey", "nutmeg", "pie crusts", "dark brown sugar", "dark corn syrup", "pecan pieces", "heath candy bar", "chocolate" ], "steps": [ "for the chocolate caramel yule log:", "preheat the oven to 325", "line one jelly roll pans with parchment paper cut exactly to fit the bottom of the pan , spraying the sides and bottom with nonstick spray before lining", "in a medium bowl , whisk the warm water with the cocoa powder until smooth", "in a kitchenaid mixer fitted with the paddle attachment , beat the sugar , oil , vanilla and eggs on medium speed until combined", "turn the machine to lowest speed and add the flour , baking soda and salt", "stir until just incorporated , but do not over mix ! stream in the cocoa power and water mixture and scrape the sides and bottom of the bowl", "stir in the buttermilk , the batter will be very liquid", "spread the batter into an even layer making sure to get into the corners of the pan", "bake at 325 for 12 to 18 minutes until the cake is springy to the touch and baked through", "let cool while you make the buttercream", "for the salted caramel buttercream:", "make the caramel sauce:", "place the sugar in a heavy bottomed sauce pan", "add enough water to make a wet sand consistency , about 1 / 4 to 1 / 2 cup", "cook the sugar until it is dark amber and almost smoking , turn off the heat", "carefully add the cream , it will bubble and spatter , stand back ! once the caramel has calmed down , add the salt and whisk smooth", "transfer to a heatproof bowl to cool", "make the buttercream:", "find a pot that will fit the bottom of the bowl of a kitchenaid , fill it with three inches of water and bring to a simmer", "place the egg whites and the sugar in the mixer bowl and place over the simmering pot of water", "stir the mixture until the sugar has dissolved and the mixture is warm , about 4 minutes", "place the bowl on the mixer fitted with the whisk attachment and beat on medium high until cool", "cut the butter into 1 inch cubes and gradually add to the mixer", "mix until the butter has incorporated and the frosting is light and fluffy", "add the room temperature caramel sauce and whisk until combined", "divide the frosting in half", "place one half in the fridge in a storage container or tightly wrapped in a bowl", "spread the other half in an even layer on top of the cooled cake using an offset spatula", "using a sharp knife , cut the frosted cake into three even strips going the long way across the pan", "make sure you cut through the parchment as well", "if you are worried about scratching your sheet pan , transfer the cake to a cutting board before slicing", "starting with the short end of one of the strips , start rolling the cake on itself to make a pinwheel , peeling the parchment as you go", "when you reach the end of the first strip , gently pick put the roll and place a few inches away from the short edge of the next strip", "continue rolling the second strip around the first wheel", "repeat with the 3rd strip until you have a giant chocolate caramel pinwheel", "place the wheel in the freezer for 4 hours , or overnight or for up to a week", "for the eggnog cheesecake:", "preheat oven to 325 degrees", "cut a round of parchment to fit the bottom of an 8 inch spring form pan , if you do not have a spring form pan , you can use an 8 inch cake pan", "lightly spray the pan with nonstick spray and place the round of parchment in the bottom", "wrap the exterior bottom and sides of the pan with aluminum foil", "in a kitchenaid mixer fitted with a paddle attachment , beat the cream cheese , crme fraiche and sugar until smooth", "add the eggs one at a time on medium low speed , scraping the bowl after each addition", "stir in the vanilla , whisky , nutmeg and salt", "you want the batter to be smooth but not overbeaten", "scrape the batter into the prepared pan", "place the pan in a larger baking dish and pour in hot water until it comes half way up the sides of the cheesecake pan", "bake for 30 to 45 minutes until the center is still slightly giggly", "do not overbake or the cheesecake will be grainy", "let cool , refrigerate until ready to assemble", "for the toffee pecan pie:", "line a 9 inch pie plate with the crust and chill until the filling is ready", "preheat oven to 400", "in a small heavy bottom sauce pan , cook the butter until it foams and starts to brown , remove from the heat", "in a medium bowl , whisk together the sugar , flour and eggs until smooth", "add the corn syrup and then slowly stream the butter while whisking , if you do this too fast it will curdle the eggs", "whisk in the vanilla extract and salt", "evenly spread the pecans and heath bar pieces in the bottom of the prepared pie shell", "pour the filling over , the pecans will rise to the top", "bake at 400 degrees for 20 minutes", "drop the temperature to 325 and bake for another 20 to 30 minutes until the pie is browned and the center is only slightly giggly", "remove from the oven and let cool", "assembly:", "remove the reserved frosting from the fridge", "transfer to the bowl of a kitchenaid mixer fitted with the whisk attachment", "whisk the frosting on medium high speed", "the frosting will look broken for a bit , but will come together once it whisks for a while and comes to room temperature", "once the frosting is smooth , add the cocoa powder and beat until fluffy", "using a sharp knife , cut the side crusts off the toffee pecan pie", "remove the chocolate caramel roll from the freezer", "using a sharp knife run under hot water , trim off one end of the roll , exposing a beautiful cross section of the swirl", "on an 8 inch cake board or serving plate place a small dollop of frosting to secure the pie", "place the trimmed , chilled pie on top of the frosting dollop", "spread a thin layer of frosting on top of the pie", "place the cheesecake on top and coat with another thin layer of frosting", "place the roll on top with the cut side facing up , you may have to fill in the bottom side of the roll with extra frosting so there are not air gaps", "spread the remaining frosting around the sides of the cake", "using a cake comb or the edge of a serrated knife , texturize the sides of the log to give a bark effect", "press the chopped heath bar around the bottom edge of the cake to mask any imperfections at the base of the log", "refrigerate until ready to serve" ], "tags": [ "time-to-make", "course", "preparation", "occasion", "pies-and-tarts", "desserts", "holiday-event", "pies" ], "nutrition": { "calories": 2309.5, "total_fat": 245.0, "sugar": 655.0, "sodium": 109.0, "protein": 39.0, "saturated_fat": 442.0, "carbohydrates": 71.0 }, "raw_text": "pielogen\nIngredients:\ncocoa powder\nwarm water\nvegetable oil\ngranulated sugar\neggs\nvanilla extract\nall-purpose flour\nbaking soda\nkosher salt\nbuttermilk\nheavy cream\nsalt\negg whites\nunsalted butter\ncaramel sauce\ncream cheese\negg yolks\ncreme fraiche\nirish whiskey\nnutmeg\npie crusts\ndark brown sugar\ndark corn syrup\npecan pieces\nheath candy bar\nchocolate\nSteps:\nfor the chocolate caramel yule log:\npreheat the oven to 325\nline one jelly roll pans with parchment paper cut exactly to fit the bottom of the pan , spraying the sides and bottom with nonstick spray before lining\nin a medium bowl , whisk the warm water with the cocoa powder until smooth\nin a kitchenaid mixer fitted with the paddle attachment , beat the sugar , oil , vanilla and eggs on medium speed until combined\nturn the machine to lowest speed and add the flour , baking soda and salt\nstir until just incorporated , but do not over mix ! stream in the cocoa power and water mixture and scrape the sides and bottom of the bowl\nstir in the buttermilk , the batter will be very liquid\nspread the batter into an even layer making sure to get into the corners of the pan\nbake at 325 for 12 to 18 minutes until the cake is springy to the touch and baked through\nlet cool while you make the buttercream\nfor the salted caramel buttercream:\nmake the caramel sauce:\nplace the sugar in a heavy bottomed sauce pan\nadd enough water to make a wet sand consistency , about 1 / 4 to 1 / 2 cup\ncook the sugar until it is dark amber and almost smoking , turn off the heat\ncarefully add the cream , it will bubble and spatter , stand back ! once the caramel has calmed down , add the salt and whisk smooth\ntransfer to a heatproof bowl to cool\nmake the buttercream:\nfind a pot that will fit the bottom of the bowl of a kitchenaid , fill it with three inches of water and bring to a simmer\nplace the egg whites and the sugar in the mixer bowl and place over the simmering pot of water\nstir the mixture until the sugar has dissolved and the mixture is warm , about 4 minutes\nplace the bowl on the mixer fitted with the whisk attachment and beat on medium high until cool\ncut the butter into 1 inch cubes and gradually add to the mixer\nmix until the butter has incorporated and the frosting is light and fluffy\nadd the room temperature caramel sauce and whisk until combined\ndivide the frosting in half\nplace one half in the fridge in a storage container or tightly wrapped in a bowl\nspread the other half in an even layer on top of the cooled cake using an offset spatula\nusing a sharp knife , cut the frosted cake into three even strips going the long way across the pan\nmake sure you cut through the parchment as well\nif you are worried about scratching your sheet pan , transfer the cake to a cutting board before slicing\nstarting with the short end of one of the strips , start rolling the cake on itself to make a pinwheel , peeling the parchment as you go\nwhen you reach the end of the first strip , gently pick put the roll and place a few inches away from the short edge of the next strip\ncontinue rolling the second strip around the first wheel\nrepeat with the 3rd strip until you have a giant chocolate caramel pinwheel\nplace the wheel in the freezer for 4 hours , or overnight or for up to a week\nfor the eggnog cheesecake:\npreheat oven to 325 degrees\ncut a round of parchment to fit the bottom of an 8 inch spring form pan , if you do not have a spring form pan , you can use an 8 inch cake pan\nlightly spray the pan with nonstick spray and place the round of parchment in the bottom\nwrap the exterior bottom and sides of the pan with aluminum foil\nin a kitchenaid mixer fitted with a paddle attachment , beat the cream cheese , crme fraiche and sugar until smooth\nadd the eggs one at a time on medium low speed , scraping the bowl after each addition\nstir in the vanilla , whisky , nutmeg and salt\nyou want the batter to be smooth but not overbeaten\nscrape the batter into the prepared pan\nplace the pan in a larger baking dish and pour in hot water until it comes half way up the sides of the cheesecake pan\nbake for 30 to 45 minutes until the center is still slightly giggly\ndo not overbake or the cheesecake will be grainy\nlet cool , refrigerate until ready to assemble\nfor the toffee pecan pie:\nline a 9 inch pie plate with the crust and chill until the filling is ready\npreheat oven to 400\nin a small heavy bottom sauce pan , cook the butter until it foams and starts to brown , remove from the heat\nin a medium bowl , whisk together the sugar , flour and eggs until smooth\nadd the corn syrup and then slowly stream the butter while whisking , if you do this too fast it will curdle the eggs\nwhisk in the vanilla extract and salt\nevenly spread the pecans and heath bar pieces in the bottom of the prepared pie shell\npour the filling over , the pecans will rise to the top\nbake at 400 degrees for 20 minutes\ndrop the temperature to 325 and bake for another 20 to 30 minutes until the pie is browned and the center is only slightly giggly\nremove from the oven and let cool\nassembly:\nremove the reserved frosting from the fridge\ntransfer to the bowl of a kitchenaid mixer fitted with the whisk attachment\nwhisk the frosting on medium high speed\nthe frosting will look broken for a bit , but will come together once it whisks for a while and comes to room temperature\nonce the frosting is smooth , add the cocoa powder and beat until fluffy\nusing a sharp knife , cut the side crusts off the toffee pecan pie\nremove the chocolate caramel roll from the freezer\nusing a sharp knife run under hot water , trim off one end of the roll , exposing a beautiful cross section of the swirl\non an 8 inch cake board or serving plate place a small dollop of frosting to secure the pie\nplace the trimmed , chilled pie on top of the frosting dollop\nspread a thin layer of frosting on top of the pie\nplace the cheesecake on top and coat with another thin layer of frosting\nplace the roll on top with the cut side facing up , you may have to fill in the bottom side of the roll with extra frosting so there are not air gaps\nspread the remaining frosting around the sides of the cake\nusing a cake comb or the edge of a serrated knife , texturize the sides of the log to give a bark effect\npress the chopped heath bar around the bottom edge of the cake to mask any imperfections at the base of the log\nrefrigerate until ready to serve\nTags:\ntime-to-make\ncourse\npreparation\noccasion\npies-and-tarts\ndesserts\nholiday-event\npies", "text_length": 6460 }, { "id": "65007", "title": "5 cheese crab lasagna with roasted garlic and vegetables", "description": "this creamy, gooey, gorgeous white lasagna will impress your special guests and loved ones. mild, but with many subtle flavors, it makes for elegant comfort food. though the recipe appears long, it breaks down into easy steps and can be prepared for baking the day before. prep time includes roasting times (when you can be doing something else). those who dislike ricotta may not mind it here, as it dissolves into the sauce.", "minutes": 245, "ingredients": [ "garlic", "extra virgin olive oil", "dry white wine", "fresh asparagus", "cooking spray", "garlic salt", "salt & freshly ground black pepper", "red bell peppers", "fresh basil", "dry lasagna noodles", "roma tomatoes", "dried oregano", "parmesan-romano cheese mix", "butter", "sweet onion", "flour", "fat-free half-and-half", "whole milk ricotta cheese", "white crab meat", "lemon, juice of", "provolone cheese", "havarti with dill", "fontina", "old bay seasoning" ], "steps": [ "roast garlic: place oven rack on second notch", "turn oven to 375 degrees f", "cut tops off of the heads of garlic and discard excess skin", "place garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops", "fold up edges of foil and add 2 tsp white wine to the bottom", "seal packet tightly and place in oven", "bake 40-45 minutes or until garlic is tender when pierced", "open packet carefully to let cool and set aside", "roast asparagus: turn up heat to 400 degrees f", "holding at the end , gently bend each asparagus spear and snap off where it gives naturally", "discard ends", "pare leaves from stalks , leaving the", "soak asparagus in cold water for 10 minutes", "spray two cookie sheets with cooking spray", "rinse asparagus twice and drain", "blot dry with paper towels", "place in a large bowl", "drizzle 2 tbsp olive oil over asparagus , then sprinkle with garlic salt and pepper", "toss to coat", "remove asparagus , letting excess oil drip back into the bowl , and arrange on cookie sheets", "set bowl aside", "roast asparagus 8 minutes or until bright green and crisp-tender", "let cool slightly , then remove asparagus to a plate , cover lightly with foil , and set aside", "roast peppers: turn on broiler", "cut peppers in half vertically through the stems", "rinse and remove seeds , stems and soft white inner parts", "blot dry with a paper towel", "place peppers on one of the previously used cookie sheets , cut-side down", "broil 5 minutes", "turn the cookie sheet around 180 degrees and broil another 5-7 minutes or until the pepper skins are about blackened", "turn off broiler", "remove peppers to a second bowl and cover tightly with foil or plastic wrap", "let rest 10 minutes", "meanwhile , bring a pot of salted water to a boil for the lasagna noodles", "after 10 minutes , or when peppers are cool enough to touch , peel off skins with your fingers", "cut peppers into strips and place in the bowl with the leftover olive oil", "add 2 tbsp finely chopped fresh basil to the bowl", "toss pepper strips to coat , then remove to a plate , allowing excess oil to drip back into the bowl", "cover lightly with foil and set aside", "there should be a little olive oil and basil left in the bowl", "set bowl aside", "cook noodles: when water is boiling , add noodles and cook according to package directions", "lay out two sheets of aluminum foil on counter or table top", "spray foil with cooking spray", "when noodles are done , drain , then remove with tongs and lay out on foil sheets side by side but not touching", "spray tops of noodles with cooking spray", "set aside", "roast tomatoes: turn broiler back on", "spray the cookie sheet used for the peppers with more cooking spray", "wash tomatoes and cut in half length-wise , removing any unpleasant white / yellow inner parts", "place tomatoes in bowl with the leftover olive oil", "add 1 tsp olive oil , 1 tsp oregano , and 1 tbsp chopped basil to the bowl", "toss tomatoes to coat", "arrange on cookie sheets , cut-side up", "sprinkle with salt and pepper and drizzle remaining oil / seasoning on top of tomatoes", "sprinkle with 2 tbsp grated parmesan-romano cheese", "broil 4 minutes", "carefully rotate cookie sheets 180 degrees", "broil another 4 minutes , or until tomatoes are quite soft and cheese is golden brown", "peel off loose skins , if desired", "set sheets of tomatoes aside to cool", "make sauce: melt 3 tbsp butter with 1 tbsp olive oil in a large nonstick skillet on medium low", "add onion and sprinkle lightly with salt", "saute 5-8 minutes or until softened", "turn down heat to low", "squeeze roasted garlic from individual cloves into skillet", "stir well , mashing any whole cloves with back of spoon", "sprinkle with salt and cook 2-3 minutes , stirring occasionally", "add 5 tbsp flour and return heat to medium low", "stirring constantly , cook for 4-5 minutes , spreading out mixture with back of spoon", "add cup white wine and continue stirring for 1 minute or until wine has mostly disappeared", "remove skillet from heat and whisk in 2 cups fat-free half-and-half", "return to heat and bring to a simmer , whisking constantly", "turn down heat to low and simmer 5 minutes , stirring frequently the first minute or two , and occasionally thereafter", "turn off heat", "add ricotta , crab , and lemon juice", "stir very well", "taste for salt and adjust if necessary", "set aside", "assemble lasagna: spray a 9x13 baking dish with cooking spray", "arrange of noodles on bottom of pan", "top noodles with of sauce", "arrange tomatoes on top of sauce", "top tomatoes with provel to cover", "add a second layer of 3 noodles", "press down gently but firmly", "add another of sauce", "arrange half of asparagus spears on top of sauce in two rows , each row taking up about half the pan length-wise", "choose the less beautiful spears", "top asparagus with sliced havarti with dill", "add a third layer of 3 noodles", "press down gently but firmly", "top with of sauce", "arrange peppers on top of sauce", "cover peppers with sliced fontina", "add the last layer of 3 noodles", "press down gently and firmly", "top with remaining sauce", "top sauce with the rest of the asparagus , nicely arranged in two rows", "sprinkle asparagus with 1 tbsp finely chopped fresh basil", "top with cup grated parmesan-romano cheese", "sprinkle with old bay seasoning and spray with cooking spray", "cover with foil and refrigerate overnight", "bake lasagna: preheat oven to 350 degrees f", "bake lasagna , still covered with foil , for 30 minutes", "remove foil and bake an additional 20-25 minutes , or until the edges are bubbly and slightly brown and the parmesan-romano is golden brown", "if the lasagna is cooked immediately rather than refrigerated , bake covered 20 minutes and uncovered 10-15 minutes , or until done", "let rest a few minutes , then cut pieces with a sharp knife and serve" ], "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "casseroles", "main-dish", "eggs-dairy", "pasta", "seafood", "vegetables", "american", "oven", "european", "roast", "potluck", "dinner-party", "holiday-event", "romantic", "italian", "lasagna", "crab", "cheese", "comfort-food", "pasta-rice-and-grains", "shellfish", "asparagus", "peppers", "tomatoes", "brunch", "taste-mood", "savory", "to-go", "equipment" ], "nutrition": { "calories": 442.8, "total_fat": 35.0, "sugar": 27.0, "sodium": 33.0, "protein": 50.0, "saturated_fat": 60.0, "carbohydrates": 10.0 }, "raw_text": "5 cheese crab lasagna with roasted garlic and vegetables\nIngredients:\ngarlic\nextra virgin olive oil\ndry white wine\nfresh asparagus\ncooking spray\ngarlic salt\nsalt & freshly ground black pepper\nred bell peppers\nfresh basil\ndry lasagna noodles\nroma tomatoes\ndried oregano\nparmesan-romano cheese mix\nbutter\nsweet onion\nflour\nfat-free half-and-half\nwhole milk ricotta cheese\nwhite crab meat\nlemon, juice of\nprovolone cheese\nhavarti with dill\nfontina\nold bay seasoning\nSteps:\nroast garlic: place oven rack on second notch\nturn oven to 375 degrees f\ncut tops off of the heads of garlic and discard excess skin\nplace garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops\nfold up edges of foil and add 2 tsp white wine to the bottom\nseal packet tightly and place in oven\nbake 40-45 minutes or until garlic is tender when pierced\nopen packet carefully to let cool and set aside\nroast asparagus: turn up heat to 400 degrees f\nholding at the end , gently bend each asparagus spear and snap off where it gives naturally\ndiscard ends\npare leaves from stalks , leaving the\nsoak asparagus in cold water for 10 minutes\nspray two cookie sheets with cooking spray\nrinse asparagus twice and drain\nblot dry with paper towels\nplace in a large bowl\ndrizzle 2 tbsp olive oil over asparagus , then sprinkle with garlic salt and pepper\ntoss to coat\nremove asparagus , letting excess oil drip back into the bowl , and arrange on cookie sheets\nset bowl aside\nroast asparagus 8 minutes or until bright green and crisp-tender\nlet cool slightly , then remove asparagus to a plate , cover lightly with foil , and set aside\nroast peppers: turn on broiler\ncut peppers in half vertically through the stems\nrinse and remove seeds , stems and soft white inner parts\nblot dry with a paper towel\nplace peppers on one of the previously used cookie sheets , cut-side down\nbroil 5 minutes\nturn the cookie sheet around 180 degrees and broil another 5-7 minutes or until the pepper skins are about blackened\nturn off broiler\nremove peppers to a second bowl and cover tightly with foil or plastic wrap\nlet rest 10 minutes\nmeanwhile , bring a pot of salted water to a boil for the lasagna noodles\nafter 10 minutes , or when peppers are cool enough to touch , peel off skins with your fingers\ncut peppers into strips and place in the bowl with the leftover olive oil\nadd 2 tbsp finely chopped fresh basil to the bowl\ntoss pepper strips to coat , then remove to a plate , allowing excess oil to drip back into the bowl\ncover lightly with foil and set aside\nthere should be a little olive oil and basil left in the bowl\nset bowl aside\ncook noodles: when water is boiling , add noodles and cook according to package directions\nlay out two sheets of aluminum foil on counter or table top\nspray foil with cooking spray\nwhen noodles are done , drain , then remove with tongs and lay out on foil sheets side by side but not touching\nspray tops of noodles with cooking spray\nset aside\nroast tomatoes: turn broiler back on\nspray the cookie sheet used for the peppers with more cooking spray\nwash tomatoes and cut in half length-wise , removing any unpleasant white / yellow inner parts\nplace tomatoes in bowl with the leftover olive oil\nadd 1 tsp olive oil , 1 tsp oregano , and 1 tbsp chopped basil to the bowl\ntoss tomatoes to coat\narrange on cookie sheets , cut-side up\nsprinkle with salt and pepper and drizzle remaining oil / seasoning on top of tomatoes\nsprinkle with 2 tbsp grated parmesan-romano cheese\nbroil 4 minutes\ncarefully rotate cookie sheets 180 degrees\nbroil another 4 minutes , or until tomatoes are quite soft and cheese is golden brown\npeel off loose skins , if desired\nset sheets of tomatoes aside to cool\nmake sauce: melt 3 tbsp butter with 1 tbsp olive oil in a large nonstick skillet on medium low\nadd onion and sprinkle lightly with salt\nsaute 5-8 minutes or until softened\nturn down heat to low\nsqueeze roasted garlic from individual cloves into skillet\nstir well , mashing any whole cloves with back of spoon\nsprinkle with salt and cook 2-3 minutes , stirring occasionally\nadd 5 tbsp flour and return heat to medium low\nstirring constantly , cook for 4-5 minutes , spreading out mixture with back of spoon\nadd cup white wine and continue stirring for 1 minute or until wine has mostly disappeared\nremove skillet from heat and whisk in 2 cups fat-free half-and-half\nreturn to heat and bring to a simmer , whisking constantly\nturn down heat to low and simmer 5 minutes , stirring frequently the first minute or two , and occasionally thereafter\nturn off heat\nadd ricotta , crab , and lemon juice\nstir very well\ntaste for salt and adjust if necessary\nset aside\nassemble lasagna: spray a 9x13 baking dish with cooking spray\narrange of noodles on bottom of pan\ntop noodles with of sauce\narrange tomatoes on top of sauce\ntop tomatoes with provel to cover\nadd a second layer of 3 noodles\npress down gently but firmly\nadd another of sauce\narrange half of asparagus spears on top of sauce in two rows , each row taking up about half the pan length-wise\nchoose the less beautiful spears\ntop asparagus with sliced havarti with dill\nadd a third layer of 3 noodles\npress down gently but firmly\ntop with of sauce\narrange peppers on top of sauce\ncover peppers with sliced fontina\nadd the last layer of 3 noodles\npress down gently and firmly\ntop with remaining sauce\ntop sauce with the rest of the asparagus , nicely arranged in two rows\nsprinkle asparagus with 1 tbsp finely chopped fresh basil\ntop with cup grated parmesan-romano cheese\nsprinkle with old bay seasoning and spray with cooking spray\ncover with foil and refrigerate overnight\nbake lasagna: preheat oven to 350 degrees f\nbake lasagna , still covered with foil , for 30 minutes\nremove foil and bake an additional 20-25 minutes , or until the edges are bubbly and slightly brown and the parmesan-romano is golden brown\nif the lasagna is cooked immediately rather than refrigerated , bake covered 20 minutes and uncovered 10-15 minutes , or until done\nlet rest a few minutes , then cut pieces with a sharp knife and serve\nTags:\nweeknight\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\ncasseroles\nmain-dish\neggs-dairy\npasta\nseafood\nvegetables\namerican\noven\neuropean\nroast\npotluck\ndinner-party\nholiday-event\nromantic\nitalian\nlasagna\ncrab\ncheese\ncomfort-food\npasta-rice-and-grains\nshellfish\nasparagus\npeppers\ntomatoes\nbrunch\ntaste-mood\nsavory\nto-go\nequipment", "text_length": 6428 }, { "id": "205025", "title": "universal muffins mix", "description": "this is a recipe for muffin base mix. i learned to make it when employed as a baker in a neighborhood shop. cranberry orange is my favorite.", "minutes": 23, "ingredients": [ "flour", "sugar", "dry buttermilk", "baking powder", "baking soda", "salt", "ground cinnamon", "ground nutmeg" ], "steps": [ "combine ingredients and break up any lumps", "store in a large airtight container labeled with the date and contents", "store in a cool , dry place", "shelf life: 6 to 8 months", "makes enough for about 5 batches of 24 muffins each", "to make 24 regular-sized muffins:", "preheat oven to 400", "coat muffin tins with cooking spray", "in a large bowl , beat:", "3 to 4 eggs", "3 teaspoons vanilla", "2 cups water", "up to 1 cup oil or butter", "stir in 5-1 / 2 cups muffin mix and any additional ingredients just until moistened", "the batter should be lumpy", "fill muffin tins full", "bake for 18 to 20 minutes , or until muffins are golden brown", "applesauce muffins: 1 cup applesauce omit oil", "apple muffins: 3 cups raw grated apple 1 teaspoons gr", "cloves 1 cup nuts or raisins , sprinkle with cinnamon and sugar mixture before baking", "apricot muffins: 1 cup chopped dried apricots", "banana muffins: 2 mashed bananas 1 cup walnuts", "blueberry muffins: 2 cups fresh or frozen rinsed blueberries", "bran-molasses muffins: use only 3 cups of muffin mix", "stir in: 4 cups bran cereal 1 / 2 cup molasses 1 cup raisins", "butterscotch muffins: 2 bags butterscotch chips 1 cup chopped nuts", "carrot muffins: 2 cups grated carrots 1 cup raisins 1-1 / 2 teaspoons allspice", "cashew muffins: 2 cups unsalted coarsely chopped cashews", "cherry muffins: 2 cups fresh or dried pitted cherries", "chocolate chip-fudge muffins: 1-1 / 2 cups cocoa 1 / 2 cup sugar 3 cups mini chocolate chips", "coconut muffins: 3 cups toasted flaked coconut", "cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1 / 2 cup orange juice 2 tb", "orange peel", "currant muffins: 1-1 / 2 cups currants 1 cup chopped nuts", "date nut muffins: 1 cup chopped dates 1 cup chopped nuts", "eggnog muffins: 4 teaspoons rum extract 2 cups eggnog before baking , top with mixture of: 2 tb", "sugar 1 teaspoons nutmeg 1 / 2 teaspoons cinnamon", "fig muffins: 2 cups dried chopped figs 1 cup chopped walnuts", "fruit muffins: 2 cups dried diced fruit", "garden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1 / 2 teaspoons ground cloves", "gingerbread muffins: 2 tb", "ground ginger 1 / 2 cup molasses 2 cups raisins", "granola muffins: reduce muffin mix to 4 cups and add: 1-1 / 2 cups granola", "top with additional granola before baking", "grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1 / 2 cups grape nuts and 1 teaspoons allspice", "hazelnut muffins: 2 teaspoons ground cardamom 2 cups chopped hazelnuts", "incredible cream cheese muffins: combine: 2 packages cream cheese 1 / 2 cup sugar 2 eggs", "drop this mix by tb", "onto top of muffins before baking", "jam muffins: 1-1 / 2 cups jam or preserves 1 cup chopped nuts", "kisses and hugs muffins: 1-1 / 2 cups cocoa 1 / 2 cup sugar after filling muffin tins 3 / 4 full , drop one hersheys kiss into the center of each muffin , pushing down slightly until kiss is covered", "ice cooled muffins with confectioners sugar and water glaze", "lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs , 1 / 2 cup chopped nuts", "lemon-poppy seed: 2 packages instant lemon pudding mix 2 t poppy seeds , use 4 eggs , omit 1 cup water and replace with 1 cup lemon juice", "mandarin muffins: 2 cans crushed mandarin oranges reduce water to 1 cup 1-1 / 2 cups shredded carrots", "maple muffins: 6 tb", "maple syrup , reduce water to 1-1 / 2 cups", "marmalade muffins: 1-1 / 2 cups orange marmalade , 1 cup chopped nuts , 1 cup orange juice", "mincemeat muffins: 1-1 / 2 cups mincemeat", "nutty muffins: 3 cups peanut butter chips 1 / 2 cup chopped peanuts", "oatmeal muffins: reduce muffin mix to 4 cups and add 1 cup oats", "use 4 eggs and up to 2 cups raisins or grated apples", "orange muffins: 2 cups sour cream , 1 cup nuts or coconut , 2 cans mandarin oranges , drain", "use 4 eggs", "peach muffins: 2 cups fresh or one large can chopped peaches", "pear muffins: 2 cups fresh or one large can chopped pears", "peanut-butter banana muffins: 1 cup peanut butter 1 / 2 cup chopped peanuts 3 mashed bananas", "peanut-butter & jelly muffins: 1 cup peanut butter , 1 / 2 cup chopped peanuts", "drop 1 tb", "jam into each muffin before baking", "pecan muffins: 2 cups chopped toasted pecans , 1 teaspoons maple extract", "pineapple muffins: 1 teaspoons ground cloves , 1 large can crushed pineapple , drained 1 jar macadamia nuts , chopped", "pineapple carrot raisin muffins: 1 cup each: grated carrots , crushed pineapple , drained and raisins 1 cup walnuts , chopped", "prune muffins: 1 to 2 cups chopped prunes 1 / 3 cup poppy seeds", "pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 tb", "pumpkin pie spice 1 / 2 cup each chopped nuts and raisins", "raspberry muffins: 2 cups fresh or frozen whole , unsweetened raspberries", "rum raisin muffins: 3 teaspoons rum extract or 3 tablespoons rum before baking , top with mix of: 2 teaspoons sugar 1 / 2 teaspoons cinnamon and 1 / 2 teaspoons nutmeg", "sesame seed muffins: 1 cup toasted sesame seeds before baking , top with mix of: 1 / 2 cup nuts 4 tb", "brown sugar 4 tb", "sesame seeds 2 tb", "flour 1 / 2 teaspoons each cinnamon / nutmeg", "sour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 teaspoons grated lemon peel", "strawberry muffins: 2 cups fresh or frozen strawberries , chopped", "sweet potato muffins: 1 tb", "allspice 4 tb", "dry orange peel 2 cans sweet potatoes , mashed , well drained", "tropical treat muffins: 1 cup dried mango or papaya , chopped 1 cup chopped banana chips or 2 fresh mashed , 1 cup macadamia nuts , chopped 1 / 2 cup coconut 1 / 2 cup sour cream 2 teaspoons lemon peel , grated", "vanilla muffins: 2 packages vanilla chips", "walnut muffins 1-1 / 2 cups chopped walnuts", "wheat germ muffins: 2-2 / 3 cup wheat germ use 4 eggs 1 / 2 cup extra water before baking , top muffins with mix of: 1 / 2 cup wheat germ 2 tb", "sugar", "yogurt muffins: reduce water to 1-1 / 2 cups and add: 2 cartons yogurt -- plain or flavored", "zucchini muffins: 2 cups grated zucchini 2 tb", "cinnamon 1 cup chopped nuts", "plum muffins: 2 cups fresh or canned plums", "chopped" ], "tags": [ "30-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-large-groups", "healthy", "breads", "breakfast", "easy", "beginner-cook", "low-fat", "dietary", "low-cholesterol", "low-saturated-fat", "high-calcium", "inexpensive", "quick-breads", "high-in-something", "low-in-something", "brunch", "number-of-servings" ], "nutrition": { "calories": 551.5, "total_fat": 2.0, "sugar": 189.0, "sodium": 51.0, "protein": 27.0, "saturated_fat": 3.0, "carbohydrates": 40.0 }, "raw_text": "universal muffins mix\nIngredients:\nflour\nsugar\ndry buttermilk\nbaking powder\nbaking soda\nsalt\nground cinnamon\nground nutmeg\nSteps:\ncombine ingredients and break up any lumps\nstore in a large airtight container labeled with the date and contents\nstore in a cool , dry place\nshelf life: 6 to 8 months\nmakes enough for about 5 batches of 24 muffins each\nto make 24 regular-sized muffins:\npreheat oven to 400\ncoat muffin tins with cooking spray\nin a large bowl , beat:\n3 to 4 eggs\n3 teaspoons vanilla\n2 cups water\nup to 1 cup oil or butter\nstir in 5-1 / 2 cups muffin mix and any additional ingredients just until moistened\nthe batter should be lumpy\nfill muffin tins full\nbake for 18 to 20 minutes , or until muffins are golden brown\napplesauce muffins: 1 cup applesauce omit oil\napple muffins: 3 cups raw grated apple 1 teaspoons gr\ncloves 1 cup nuts or raisins , sprinkle with cinnamon and sugar mixture before baking\napricot muffins: 1 cup chopped dried apricots\nbanana muffins: 2 mashed bananas 1 cup walnuts\nblueberry muffins: 2 cups fresh or frozen rinsed blueberries\nbran-molasses muffins: use only 3 cups of muffin mix\nstir in: 4 cups bran cereal 1 / 2 cup molasses 1 cup raisins\nbutterscotch muffins: 2 bags butterscotch chips 1 cup chopped nuts\ncarrot muffins: 2 cups grated carrots 1 cup raisins 1-1 / 2 teaspoons allspice\ncashew muffins: 2 cups unsalted coarsely chopped cashews\ncherry muffins: 2 cups fresh or dried pitted cherries\nchocolate chip-fudge muffins: 1-1 / 2 cups cocoa 1 / 2 cup sugar 3 cups mini chocolate chips\ncoconut muffins: 3 cups toasted flaked coconut\ncranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1 / 2 cup orange juice 2 tb\norange peel\ncurrant muffins: 1-1 / 2 cups currants 1 cup chopped nuts\ndate nut muffins: 1 cup chopped dates 1 cup chopped nuts\neggnog muffins: 4 teaspoons rum extract 2 cups eggnog before baking , top with mixture of: 2 tb\nsugar 1 teaspoons nutmeg 1 / 2 teaspoons cinnamon\nfig muffins: 2 cups dried chopped figs 1 cup chopped walnuts\nfruit muffins: 2 cups dried diced fruit\ngarden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1 / 2 teaspoons ground cloves\ngingerbread muffins: 2 tb\nground ginger 1 / 2 cup molasses 2 cups raisins\ngranola muffins: reduce muffin mix to 4 cups and add: 1-1 / 2 cups granola\ntop with additional granola before baking\ngrape nuts muffins: reduce muffin mix to 4 cups and add: 2-1 / 2 cups grape nuts and 1 teaspoons allspice\nhazelnut muffins: 2 teaspoons ground cardamom 2 cups chopped hazelnuts\nincredible cream cheese muffins: combine: 2 packages cream cheese 1 / 2 cup sugar 2 eggs\ndrop this mix by tb\nonto top of muffins before baking\njam muffins: 1-1 / 2 cups jam or preserves 1 cup chopped nuts\nkisses and hugs muffins: 1-1 / 2 cups cocoa 1 / 2 cup sugar after filling muffin tins 3 / 4 full , drop one hersheys kiss into the center of each muffin , pushing down slightly until kiss is covered\nice cooled muffins with confectioners sugar and water glaze\nlemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs , 1 / 2 cup chopped nuts\nlemon-poppy seed: 2 packages instant lemon pudding mix 2 t poppy seeds , use 4 eggs , omit 1 cup water and replace with 1 cup lemon juice\nmandarin muffins: 2 cans crushed mandarin oranges reduce water to 1 cup 1-1 / 2 cups shredded carrots\nmaple muffins: 6 tb\nmaple syrup , reduce water to 1-1 / 2 cups\nmarmalade muffins: 1-1 / 2 cups orange marmalade , 1 cup chopped nuts , 1 cup orange juice\nmincemeat muffins: 1-1 / 2 cups mincemeat\nnutty muffins: 3 cups peanut butter chips 1 / 2 cup chopped peanuts\noatmeal muffins: reduce muffin mix to 4 cups and add 1 cup oats\nuse 4 eggs and up to 2 cups raisins or grated apples\norange muffins: 2 cups sour cream , 1 cup nuts or coconut , 2 cans mandarin oranges , drain\nuse 4 eggs\npeach muffins: 2 cups fresh or one large can chopped peaches\npear muffins: 2 cups fresh or one large can chopped pears\npeanut-butter banana muffins: 1 cup peanut butter 1 / 2 cup chopped peanuts 3 mashed bananas\npeanut-butter & jelly muffins: 1 cup peanut butter , 1 / 2 cup chopped peanuts\ndrop 1 tb\njam into each muffin before baking\npecan muffins: 2 cups chopped toasted pecans , 1 teaspoons maple extract\npineapple muffins: 1 teaspoons ground cloves , 1 large can crushed pineapple , drained 1 jar macadamia nuts , chopped\npineapple carrot raisin muffins: 1 cup each: grated carrots , crushed pineapple , drained and raisins 1 cup walnuts , chopped\nprune muffins: 1 to 2 cups chopped prunes 1 / 3 cup poppy seeds\npumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 tb\npumpkin pie spice 1 / 2 cup each chopped nuts and raisins\nraspberry muffins: 2 cups fresh or frozen whole , unsweetened raspberries\nrum raisin muffins: 3 teaspoons rum extract or 3 tablespoons rum before baking , top with mix of: 2 teaspoons sugar 1 / 2 teaspoons cinnamon and 1 / 2 teaspoons nutmeg\nsesame seed muffins: 1 cup toasted sesame seeds before baking , top with mix of: 1 / 2 cup nuts 4 tb\nbrown sugar 4 tb\nsesame seeds 2 tb\nflour 1 / 2 teaspoons each cinnamon / nutmeg\nsour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 teaspoons grated lemon peel\nstrawberry muffins: 2 cups fresh or frozen strawberries , chopped\nsweet potato muffins: 1 tb\nallspice 4 tb\ndry orange peel 2 cans sweet potatoes , mashed , well drained\ntropical treat muffins: 1 cup dried mango or papaya , chopped 1 cup chopped banana chips or 2 fresh mashed , 1 cup macadamia nuts , chopped 1 / 2 cup coconut 1 / 2 cup sour cream 2 teaspoons lemon peel , grated\nvanilla muffins: 2 packages vanilla chips\nwalnut muffins 1-1 / 2 cups chopped walnuts\nwheat germ muffins: 2-2 / 3 cup wheat germ use 4 eggs 1 / 2 cup extra water before baking , top muffins with mix of: 1 / 2 cup wheat germ 2 tb\nsugar\nyogurt muffins: reduce water to 1-1 / 2 cups and add: 2 cartons yogurt -- plain or flavored\nzucchini muffins: 2 cups grated zucchini 2 tb\ncinnamon 1 cup chopped nuts\nplum muffins: 2 cups fresh or canned plums\nchopped\nTags:\n30-minutes-or-less\ntime-to-make\ncourse\npreparation\noccasion\nfor-large-groups\nhealthy\nbreads\nbreakfast\neasy\nbeginner-cook\nlow-fat\ndietary\nlow-cholesterol\nlow-saturated-fat\nhigh-calcium\ninexpensive\nquick-breads\nhigh-in-something\nlow-in-something\nbrunch\nnumber-of-servings", "text_length": 6293 }, { "id": "81", "title": "all purpose quick mix with 28 variations", "description": "--adopted recipe-- don't be intimidated by all the steps. really, there are just a few steps. the additional \"steps\" are all the wonderful variations you can make. nutrition information is not correct, as it does not include the extra ingredients listed in the variations below.", "minutes": 40, "ingredients": [ "whole wheat flour", "flour", "baking powder", "salt", "butter" ], "steps": [ "blend flours , baking powder and salt", "cut butter or margarine into flour mixture until it resembles coarse cornmeal", "store tightly covered in refrigerator or freezer until needed", "to prepare a variation: mix together baking mix and additional ingredients listed in one of the variations", "spread batter in a 13x9 inch loaf pan and bake at 350 degrees for 30 minutes or until done", "you may also make as muffins", "baking time will be shorter", "there are 28 variations of what you can do with this mix: variations include almond , apple , apricot , banana , blueberry , butterscotch chip , carrot , chocolate or carob chip , coconut , cranberry , date , fig , granola , lemon , orange , peach , pineapple , peanut , pear , pecan , pineapple , prune , pumpkin , raisin , spice , yam , walnut , yogurt & zucchini---with this same mix as the base for all of them ! here are the variations:", "sweet potato or yam: 3 1 / 2 cup quick mix 1 teaspoons cinnamon 1 / 2 teaspoons allspice 1 cup chopped 1 cup mashed , cooked sweet potato nuts 1 egg 2 / 3 cup honey - 1 / 3 cup milk or 3 / 4 cup sugar - 1 / 2 cup milk", "walnut: 3 1 / 2 cup quick mix 1 cup chopped walnuts 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup sugar - 1 1 / 4 cup milk", "yogurt: 3 1 / 2 cup quick mix 1 / 2 teaspoons baking soda 1 cup chopped nuts 1 cup yogurt , any flavor 1 egg 2 / 3 cup honey - 1 / 2 cup milk or 3 / 4 cup sugar - 2 / 3 cup milk", "zucchini: 3 1 / 2 cup quick mix 1 teaspoons cinnamon 1 cup chopped nuts 1 cup shredded zucchini 1 egg 2 / 3 cup honey - 2 / 3 cup milk or 3 / 4 cup brown sugar , firmly packed - 1 cup milk", "almond: 3 1 / 2 cup quick mix 1 teaspoons almond extract 1 cup sliced almonds 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup sugar - 1 1 / 4 cup milk", "apple: 3 1 / 2 cup quick mix 1 teaspoons cinnamon 1 cup chopped nuts 1 cup apple , shredded 1 egg 2 / 3 cup honey - 2 / 3 cup milk or apple juice or 3 / 4 cup brown sugar , firmly packed - 1 cup milk or apple juice", "apricot: 3 1 / 2 cup quick mix 1 cup chopped nuts 1 cup diced , dried apricots 1 egg 3 / 4 cup honey - 3 / 4 cup apricot nectar or 1 cup sugar - 1 cup apricot nectar", "banana: 3 1 / 2 cup quick mix 1 cup chopped nuts 1 cup mashed bananas 1 egg 2 / 3 cup honey - 1 / 3 cup milk or 3 / 4 cup sugar - 1 / 2 cup milk", "blueberry: 3 1 / 2 cup quick mix 1 teaspoons grated orange peel 1 cup chopped nuts 1 cup blueberries 1 egg 2 / 3 cup honey - 1 cup orange juice or 3 / 4 cup sugar - 1 cup orange juice", "butterscotch chip: 3 1 / 2 cup quick mix 1 teaspoons vanilla 1 cup chopped nuts 1 cup butterscotch chips 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup brown sugar , firmly packed - 1 1 / 4 cup milk", "carrot: 3 1 / 2 cup quick mix 1 teaspoons cinnamon 1 cup chopped nuts 1 cup grated carrot 1 egg 2 / 3 cup honey - 2 / 3 cup milk or 3 / 4 cup brown sugar , firmly packed - 1 cup milk", "chocolate or carob chip: 3 1 / 2 cup quick mix 1 cup chopped nuts 1 cup chcolate or carob chips 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup sugar - 1 1 / 4 cup milk", "coconut: 3 1 / 2 cup quick mix 1 cup chopped nuts 3 / 4 cup coconut 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup brown sugar , firmly packed - 1 1 / 4 cup milk", "cranberry: 3 1 / 2 cup quick mix 1 tbsp grated orange peel 1 cup chopped nuts 3 / 4 cup cranberries , chopped 1 egg 2 / 3 cup honey - 3 / 4 cup orange juice or 3 / 4 cup brown sugar , firmly packed - 1 cup orange juice", "date: 3 1 / 2 cup quick mix 1 tbsp grated orange peel 1 cup chopped nuts 1 cup dates , chopped 1 egg 2 / 3 cup honey - 3 / 4 cup orange juice or 3 / 4 cup sugar - 1 cup orange juice", "fig: 3 1 / 2 cup quick mix 1 / 2 teaspoons cinnamon 1 / 2 teaspoons allspice 1 cup chopped nuts 1 cup chopped , dried figs 1 egg 2 / 3 cup honey - 3 / 4 cup orange juice or 3 / 4 cup sugar - 1 cup orange juice", "granola: 3 1 / 2 cup quick mix 1 cup granola 1 egg 2 / 3 cup honey - 1 cup milk , apple , or orange juice or 3 / 4 cup sugar - 1 1 / 4 cup milk , apple , or orange juice", "lemon: 3 1 / 2 cup quick mix 2 tbsp grated lemon peel 1 cup chopped nuts 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup sugar - 1 1 / 4 cup milk", "orange: 3 1 / 2 cup quick mix 2 tbsp grated orange peel 1 cup chopped nuts 1 egg 2 / 3 cup honey - 1 cup orange juice or 3 / 4 cup sugar - 1 1 / 4 cup orange juice", "peach: 3 1 / 2 cup quick mix 1 teaspoons cinnamon 1 cup chopped nuts 1 cup diced , dried peaches 1 egg 2 / 3 cup honey - 3 / 4 cup orange juice or 3 / 4 cup sugar - 1 cup orange juice", "peanut: 3 1 / 2 cup quick mix 1 cup chopped peanuts 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup brown sugar , firmly packed - 1 1 / 4 cup milk", "pear: 3 1 / 2 cup quick mix 1 teaspoons cinnamon 1 cup chopped nuts 1 cup diced , dried pears 1 egg 2 / 3 cup honey - 3 / 4 cup orange juice or 3 / 4 cup sugar - 1 cup orange juice", "pecan: 3 1 / 2 cup quick mix 1 cup chopped pecans 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup brown sugar , firmly packed - 1 1 / 4 cup milk", "pineapple: 3 1 / 2 cup quick mix 1 tbsp grated orange peel 1 cup chopped nuts 2 / 3 cup drained , crushed pineapple 1 egg 2 / 3 cup honey - 2 / 3 cup orange juice or 3 / 4 cup brown sugar , firmly packed - 3 / 4 cup orange juice", "prune: 3 1 / 2 cup quick mix 1 tbsp grated orange peel 1 cup chopped nuts 1 cup chopped , dried prunes 1 egg 2 / 3 cup honey - 3 / 4 cup prune juice or 3 / 4 cup sugar - 1 cup prune juice", "pumpkin: 3 1 / 2 cup quick mix 1 teaspoons cinnamon 1 / 2 teaspoons allspice 1 cup chopped nuts 1 cup canned pumpkin 1 egg 2 / 3 cup honey - 1 / 3 cup milk or 3 / 4 cup sugar - 1 / 2 cup", "raisin: 3 1 / 2 cup quick mix 1 cup chopped nuts 1 cup raisins 1 egg 2 / 3 cup honey - 3 / 4 cup milk or orange juice or 3 / 4 cup sugar - 1 cup milk or orange juice", "spice: 3 1 / 2 cup quick mix 1 / 2 teaspoons cinnamon 1 / 2 teaspoons nutmeg 1 / 4 teaspoons cloves 1 cup chopped nuts 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup sugar - 1 1 / 4 cup milk" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "condiments-etc", "easy", "dietary", "high-calcium", "cooking-mixes", "high-in-something", "number-of-servings" ], "nutrition": { "calories": 529.3, "total_fat": 37.0, "sugar": 1.0, "sodium": 36.0, "protein": 22.0, "saturated_fat": 73.0, "carbohydrates": 23.0 }, "raw_text": "all purpose quick mix with 28 variations\nIngredients:\nwhole wheat flour\nflour\nbaking powder\nsalt\nbutter\nSteps:\nblend flours , baking powder and salt\ncut butter or margarine into flour mixture until it resembles coarse cornmeal\nstore tightly covered in refrigerator or freezer until needed\nto prepare a variation: mix together baking mix and additional ingredients listed in one of the variations\nspread batter in a 13x9 inch loaf pan and bake at 350 degrees for 30 minutes or until done\nyou may also make as muffins\nbaking time will be shorter\nthere are 28 variations of what you can do with this mix: variations include almond , apple , apricot , banana , blueberry , butterscotch chip , carrot , chocolate or carob chip , coconut , cranberry , date , fig , granola , lemon , orange , peach , pineapple , peanut , pear , pecan , pineapple , prune , pumpkin , raisin , spice , yam , walnut , yogurt & zucchini---with this same mix as the base for all of them ! here are the variations:\nsweet potato or yam: 3 1 / 2 cup quick mix 1 teaspoons cinnamon 1 / 2 teaspoons allspice 1 cup chopped 1 cup mashed , cooked sweet potato nuts 1 egg 2 / 3 cup honey - 1 / 3 cup milk or 3 / 4 cup sugar - 1 / 2 cup milk\nwalnut: 3 1 / 2 cup quick mix 1 cup chopped walnuts 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup sugar - 1 1 / 4 cup milk\nyogurt: 3 1 / 2 cup quick mix 1 / 2 teaspoons baking soda 1 cup chopped nuts 1 cup yogurt , any flavor 1 egg 2 / 3 cup honey - 1 / 2 cup milk or 3 / 4 cup sugar - 2 / 3 cup milk\nzucchini: 3 1 / 2 cup quick mix 1 teaspoons cinnamon 1 cup chopped nuts 1 cup shredded zucchini 1 egg 2 / 3 cup honey - 2 / 3 cup milk or 3 / 4 cup brown sugar , firmly packed - 1 cup milk\nalmond: 3 1 / 2 cup quick mix 1 teaspoons almond extract 1 cup sliced almonds 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup sugar - 1 1 / 4 cup milk\napple: 3 1 / 2 cup quick mix 1 teaspoons cinnamon 1 cup chopped nuts 1 cup apple , shredded 1 egg 2 / 3 cup honey - 2 / 3 cup milk or apple juice or 3 / 4 cup brown sugar , firmly packed - 1 cup milk or apple juice\napricot: 3 1 / 2 cup quick mix 1 cup chopped nuts 1 cup diced , dried apricots 1 egg 3 / 4 cup honey - 3 / 4 cup apricot nectar or 1 cup sugar - 1 cup apricot nectar\nbanana: 3 1 / 2 cup quick mix 1 cup chopped nuts 1 cup mashed bananas 1 egg 2 / 3 cup honey - 1 / 3 cup milk or 3 / 4 cup sugar - 1 / 2 cup milk\nblueberry: 3 1 / 2 cup quick mix 1 teaspoons grated orange peel 1 cup chopped nuts 1 cup blueberries 1 egg 2 / 3 cup honey - 1 cup orange juice or 3 / 4 cup sugar - 1 cup orange juice\nbutterscotch chip: 3 1 / 2 cup quick mix 1 teaspoons vanilla 1 cup chopped nuts 1 cup butterscotch chips 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup brown sugar , firmly packed - 1 1 / 4 cup milk\ncarrot: 3 1 / 2 cup quick mix 1 teaspoons cinnamon 1 cup chopped nuts 1 cup grated carrot 1 egg 2 / 3 cup honey - 2 / 3 cup milk or 3 / 4 cup brown sugar , firmly packed - 1 cup milk\nchocolate or carob chip: 3 1 / 2 cup quick mix 1 cup chopped nuts 1 cup chcolate or carob chips 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup sugar - 1 1 / 4 cup milk\ncoconut: 3 1 / 2 cup quick mix 1 cup chopped nuts 3 / 4 cup coconut 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup brown sugar , firmly packed - 1 1 / 4 cup milk\ncranberry: 3 1 / 2 cup quick mix 1 tbsp grated orange peel 1 cup chopped nuts 3 / 4 cup cranberries , chopped 1 egg 2 / 3 cup honey - 3 / 4 cup orange juice or 3 / 4 cup brown sugar , firmly packed - 1 cup orange juice\ndate: 3 1 / 2 cup quick mix 1 tbsp grated orange peel 1 cup chopped nuts 1 cup dates , chopped 1 egg 2 / 3 cup honey - 3 / 4 cup orange juice or 3 / 4 cup sugar - 1 cup orange juice\nfig: 3 1 / 2 cup quick mix 1 / 2 teaspoons cinnamon 1 / 2 teaspoons allspice 1 cup chopped nuts 1 cup chopped , dried figs 1 egg 2 / 3 cup honey - 3 / 4 cup orange juice or 3 / 4 cup sugar - 1 cup orange juice\ngranola: 3 1 / 2 cup quick mix 1 cup granola 1 egg 2 / 3 cup honey - 1 cup milk , apple , or orange juice or 3 / 4 cup sugar - 1 1 / 4 cup milk , apple , or orange juice\nlemon: 3 1 / 2 cup quick mix 2 tbsp grated lemon peel 1 cup chopped nuts 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup sugar - 1 1 / 4 cup milk\norange: 3 1 / 2 cup quick mix 2 tbsp grated orange peel 1 cup chopped nuts 1 egg 2 / 3 cup honey - 1 cup orange juice or 3 / 4 cup sugar - 1 1 / 4 cup orange juice\npeach: 3 1 / 2 cup quick mix 1 teaspoons cinnamon 1 cup chopped nuts 1 cup diced , dried peaches 1 egg 2 / 3 cup honey - 3 / 4 cup orange juice or 3 / 4 cup sugar - 1 cup orange juice\npeanut: 3 1 / 2 cup quick mix 1 cup chopped peanuts 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup brown sugar , firmly packed - 1 1 / 4 cup milk\npear: 3 1 / 2 cup quick mix 1 teaspoons cinnamon 1 cup chopped nuts 1 cup diced , dried pears 1 egg 2 / 3 cup honey - 3 / 4 cup orange juice or 3 / 4 cup sugar - 1 cup orange juice\npecan: 3 1 / 2 cup quick mix 1 cup chopped pecans 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup brown sugar , firmly packed - 1 1 / 4 cup milk\npineapple: 3 1 / 2 cup quick mix 1 tbsp grated orange peel 1 cup chopped nuts 2 / 3 cup drained , crushed pineapple 1 egg 2 / 3 cup honey - 2 / 3 cup orange juice or 3 / 4 cup brown sugar , firmly packed - 3 / 4 cup orange juice\nprune: 3 1 / 2 cup quick mix 1 tbsp grated orange peel 1 cup chopped nuts 1 cup chopped , dried prunes 1 egg 2 / 3 cup honey - 3 / 4 cup prune juice or 3 / 4 cup sugar - 1 cup prune juice\npumpkin: 3 1 / 2 cup quick mix 1 teaspoons cinnamon 1 / 2 teaspoons allspice 1 cup chopped nuts 1 cup canned pumpkin 1 egg 2 / 3 cup honey - 1 / 3 cup milk or 3 / 4 cup sugar - 1 / 2 cup\nraisin: 3 1 / 2 cup quick mix 1 cup chopped nuts 1 cup raisins 1 egg 2 / 3 cup honey - 3 / 4 cup milk or orange juice or 3 / 4 cup sugar - 1 cup milk or orange juice\nspice: 3 1 / 2 cup quick mix 1 / 2 teaspoons cinnamon 1 / 2 teaspoons nutmeg 1 / 4 teaspoons cloves 1 cup chopped nuts 1 egg 2 / 3 cup honey - 1 cup milk or 3 / 4 cup sugar - 1 1 / 4 cup milk\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\npreparation\n5-ingredients-or-less\ncondiments-etc\neasy\ndietary\nhigh-calcium\ncooking-mixes\nhigh-in-something\nnumber-of-servings", "text_length": 6152 }, { "id": "337926", "title": "pumpkin pie made from a real pumpkin", "description": "the best pumpkin pie you will ever taste!", "minutes": 195, "ingredients": [ "pumpkin", "sugar", "ground cinnamon", "ground cloves", "ground allspice", "ground ginger", "salt", "eggs", "evaporated milk" ], "steps": [ "pie pumpkins \"are smaller , sweeter , less grainy textured pumpkins than the usual jack-o-lantern types", "grocery stores usually carry them in late september through december in the u", "s", "they're only about 6 to 8 inches in diameter", "if you're in a pinch and can't find a pie pumpkin , here's a", "just like selecting any squash , look for one that is firm , no bruises or soft spots , and a good orange color", "one 6\" pie pumpkin usually makes one 10 inch deep dish pie and a bit extra", "or 2 9 inch shallow pies !", "wash the exterior of the pumpkin in cool or warm water , no soap", "cut the pumpkin in half", "a serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you ! a visitor suggests using a hand saw", "and scrape the insides", "you want to get out that stringy , dangly stuff that coats the inside surface", "i find a heavy ice cream scoop works great for this", "the seeds can be used either to plant pumpkins next year , or roasted to eat this year ! place them in a bowl of water and rub them between your hands", "then pick out the orange buts and drain off the water", "spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast", "there are several ways to cook the pumpkin", "just choose use your preferred method", "most people have microwaves and a stove , so i'll describe both of those methods here", "but others make good arguments in favor of using a pressure cooker or baking in the oven", "at the end of this document , ive included alternative instructions to replace step 4 , if youd rather use a different method", "method 1 - put it in a microwaveable bowl", "remove the stem , and put the pumpkin into a microwaveable", "you may need to cut the pumpkin further to make it fit", "the fewer the number of pieces , the easier it will to scoop out the cooked pumpkin afterwards", "put a couple of inches of water in the bowl , cover it , and put in the microwave", "method 2 - steam on the stovetop", "you can also cook it on the stovetop", "it takes about the same length of time in a steamer", "i use a double pot steamer , but you could use an ordinary large pot with a steamer basket inside", "either way , cook for 15 minutes on high , check to see if it is soft , then repeat in smaller increments of time until it is soft enough to scoop the innards out", "normally it takes 20 or 30 minutes in total", "whether you cook the pumpkin on the stove , microwave , or even the oven , once it is cooked until it is soft , it is easy to scoop out the guts with a broad , smooth spoon ,", "use the spoon to gently lift and scoop the cooked pumpkin out of the skin", "it should separate easily an in fairly large chucks , if the pumpkin is cooked enough", "many times the skin or rind will simply lift off with your fingers", "i'll bet you didn't realize making your own pumpkin glop -- err , \"puree\" was this easy !", "drier , sweeter , fine-grained pies", "the small ones called \"pie pumpkins\" are best", "watery pumpkin ?", "if your pumpkin puree has standing , free water , you may want to let it sit for 30 minutes and then pour off any free water", "that will help prevent you pie from being too watery ! beyond , that , i have not found that the water makes a difference - i wouldn't be too concerned about it !", "to eliminate watery pumpkin i strain my pureed pumpkin through a cloth overnight", "if i use frozen pumpkin i do the same again as it thaws out", "it works great and my pies cook beautifully", "\"", "another visitor reported success using coffee filters in a sieve to drain out excess water", "again , don't go to great lengths to remove water", "the recipe accounts for the fact that fresh pumpkin is more watery than canned !", "to get a nice , smooth consistency , i use a pillsbury hand blender", "by blending it , you give the pie a smooth , satiny texture", "rather than the rough graininess that is typical of cooked squashes", "a regular blender works , too", "or a food processor or even just a hand mixer with time and patience", "with the hand blender , it just takes 2 or 3 minutes !", "another visitor says using a food mill , like a foley food mill , with a fine screen , accomplishes the blending / pureeing very well , too !", "the pumpkin is now cooked and ready for the pie recipe", "get the frozen daiquiris out from step 7 and take a break ! :) you may freeze the pie filling", "yes , i know there are ready-made pie crusts in the frozen section at the store , but they really are bland and doughy", "a flaky crust is easy to make ! again ,", "it is also time to start preheating the oven", "turn it on and set it to 425f", "all the hard work is behind you ! here's where it gets really easy", "if you start with a fresh 8\" pie pumpkin , you will get about 3 cups of cooked , mashed pumpkin", "the right amount of ingredients for this is as follows:", "1 cup sugar - or 1 cup splenda , or 3 / 4 cup honey", "1", "5 teaspoon ground cinnamon", "1 teaspoon ground cloves", "1 teaspoon ground allspice", "one half teaspoon ground ginger", "one half teaspoon salt", "4 large eggs", "3 cups pumpkin glop", "1", "5 cans of evaporated milk", "mix well using a hand blender or mixer", "it's light and fluffy - however -- if you want a heavy , more dense pie , use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1", "5)", "like a deep , full pie , so i fill it right up to about one quarter to one half inch from the very top", "don't be surprised if the mixture is very runny ! it may start as a soupy liquid , but it will firm up nicely in the oven !", "it will be a crustless pumpkin pie that kids especially love !", "bake at 425f for the first 15 minutes , then turn the temperature down to 350f and bake another 45 to 60 minutes , until a clean knife inserted into the center comes out clean", "and enjoy ! warm or chilled , with whipped cream , ice cream or nothing at all - it's great !", "i use a blunt table knife to test the pie", "the one at left has already been stuck in the pie , and you see it comes out pretty clean , when the pie is done" ], "tags": [ "time-to-make", "preparation", "occasion", "holiday-event", "thanksgiving", "4-hours-or-less" ], "nutrition": { "calories": 186.7, "total_fat": 9.0, "sugar": 82.0, "sodium": 3.0, "protein": 12.0, "saturated_fat": 15.0, "carbohydrates": 9.0 }, "raw_text": "pumpkin pie made from a real pumpkin\nIngredients:\npumpkin\nsugar\nground cinnamon\nground cloves\nground allspice\nground ginger\nsalt\neggs\nevaporated milk\nSteps:\npie pumpkins \"are smaller , sweeter , less grainy textured pumpkins than the usual jack-o-lantern types\ngrocery stores usually carry them in late september through december in the u\ns\nthey're only about 6 to 8 inches in diameter\nif you're in a pinch and can't find a pie pumpkin , here's a\njust like selecting any squash , look for one that is firm , no bruises or soft spots , and a good orange color\none 6\" pie pumpkin usually makes one 10 inch deep dish pie and a bit extra\nor 2 9 inch shallow pies !\nwash the exterior of the pumpkin in cool or warm water , no soap\ncut the pumpkin in half\na serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you ! a visitor suggests using a hand saw\nand scrape the insides\nyou want to get out that stringy , dangly stuff that coats the inside surface\ni find a heavy ice cream scoop works great for this\nthe seeds can be used either to plant pumpkins next year , or roasted to eat this year ! place them in a bowl of water and rub them between your hands\nthen pick out the orange buts and drain off the water\nspread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast\nthere are several ways to cook the pumpkin\njust choose use your preferred method\nmost people have microwaves and a stove , so i'll describe both of those methods here\nbut others make good arguments in favor of using a pressure cooker or baking in the oven\nat the end of this document , ive included alternative instructions to replace step 4 , if youd rather use a different method\nmethod 1 - put it in a microwaveable bowl\nremove the stem , and put the pumpkin into a microwaveable\nyou may need to cut the pumpkin further to make it fit\nthe fewer the number of pieces , the easier it will to scoop out the cooked pumpkin afterwards\nput a couple of inches of water in the bowl , cover it , and put in the microwave\nmethod 2 - steam on the stovetop\nyou can also cook it on the stovetop\nit takes about the same length of time in a steamer\ni use a double pot steamer , but you could use an ordinary large pot with a steamer basket inside\neither way , cook for 15 minutes on high , check to see if it is soft , then repeat in smaller increments of time until it is soft enough to scoop the innards out\nnormally it takes 20 or 30 minutes in total\nwhether you cook the pumpkin on the stove , microwave , or even the oven , once it is cooked until it is soft , it is easy to scoop out the guts with a broad , smooth spoon ,\nuse the spoon to gently lift and scoop the cooked pumpkin out of the skin\nit should separate easily an in fairly large chucks , if the pumpkin is cooked enough\nmany times the skin or rind will simply lift off with your fingers\ni'll bet you didn't realize making your own pumpkin glop -- err , \"puree\" was this easy !\ndrier , sweeter , fine-grained pies\nthe small ones called \"pie pumpkins\" are best\nwatery pumpkin ?\nif your pumpkin puree has standing , free water , you may want to let it sit for 30 minutes and then pour off any free water\nthat will help prevent you pie from being too watery ! beyond , that , i have not found that the water makes a difference - i wouldn't be too concerned about it !\nto eliminate watery pumpkin i strain my pureed pumpkin through a cloth overnight\nif i use frozen pumpkin i do the same again as it thaws out\nit works great and my pies cook beautifully\n\"\nanother visitor reported success using coffee filters in a sieve to drain out excess water\nagain , don't go to great lengths to remove water\nthe recipe accounts for the fact that fresh pumpkin is more watery than canned !\nto get a nice , smooth consistency , i use a pillsbury hand blender\nby blending it , you give the pie a smooth , satiny texture\nrather than the rough graininess that is typical of cooked squashes\na regular blender works , too\nor a food processor or even just a hand mixer with time and patience\nwith the hand blender , it just takes 2 or 3 minutes !\nanother visitor says using a food mill , like a foley food mill , with a fine screen , accomplishes the blending / pureeing very well , too !\nthe pumpkin is now cooked and ready for the pie recipe\nget the frozen daiquiris out from step 7 and take a break ! :) you may freeze the pie filling\nyes , i know there are ready-made pie crusts in the frozen section at the store , but they really are bland and doughy\na flaky crust is easy to make ! again ,\nit is also time to start preheating the oven\nturn it on and set it to 425f\nall the hard work is behind you ! here's where it gets really easy\nif you start with a fresh 8\" pie pumpkin , you will get about 3 cups of cooked , mashed pumpkin\nthe right amount of ingredients for this is as follows:\n1 cup sugar - or 1 cup splenda , or 3 / 4 cup honey\n1\n5 teaspoon ground cinnamon\n1 teaspoon ground cloves\n1 teaspoon ground allspice\none half teaspoon ground ginger\none half teaspoon salt\n4 large eggs\n3 cups pumpkin glop\n1\n5 cans of evaporated milk\nmix well using a hand blender or mixer\nit's light and fluffy - however -- if you want a heavy , more dense pie , use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1\n5)\nlike a deep , full pie , so i fill it right up to about one quarter to one half inch from the very top\ndon't be surprised if the mixture is very runny ! it may start as a soupy liquid , but it will firm up nicely in the oven !\nit will be a crustless pumpkin pie that kids especially love !\nbake at 425f for the first 15 minutes , then turn the temperature down to 350f and bake another 45 to 60 minutes , until a clean knife inserted into the center comes out clean\nand enjoy ! warm or chilled , with whipped cream , ice cream or nothing at all - it's great !\ni use a blunt table knife to test the pie\nthe one at left has already been stuck in the pie , and you see it comes out pretty clean , when the pie is done\nTags:\ntime-to-make\npreparation\noccasion\nholiday-event\nthanksgiving\n4-hours-or-less", "text_length": 6114 }, { "id": "196201", "title": "zurie s overnight no knead bread", "description": "after posting this recipe, and making the bread at least 3 times a week, i have simplified the rising process, and eliminated the messy parts. the original recipe comes from baker jim lahey of the sullivan street bakery, and has been discussed on zaar. i have tweaked it a bit, and this is the closest i can come to those french \"boules\". it is real bread bread, not chemical cottonwool. all you need is time. the instructions are terribly long, but once you've read through it, you will see it's only to make the already-easy process still easier. now you only need hunt up a suitably heavy pot with lid ... this is the best bread i've eaten in years. update, 13-8-07: decided to try and use 4 cups flour to get a fatter loaf. it worked, and with the same smallish pot i got a lovely loaf. this 2nd recipe is tacked on to the instruction list. good luck! by the way, if you want wholewheat bread, don't use this recipe. rather use your bread machine or your normal way of bread-making. this very french-style loaf should be made from white bread flour, and you can add in a little fine rye flour. sometimes i add 1 cup of \"brown bread grain flour\" which is very finely stone-milled, and has no large bran flakes. but basically, this is a white bread. go on, indulge! slice a piece for yourself when you can handle it and the crust is still crunchy-hard ... heaven!", "minutes": 70, "ingredients": [ "white bread flour", "instant yeast", "sugar", "salt", "water" ], "steps": [ "since first making this bread according to the original instructions , i've simplified the process", "i have now bought a fairly deep plastic bowl with sloping edges , so it has a smallish bottom", "the plastic seems almost -- not quite -- non-stick , and this is the method i use now:", "in such a lightly greased plastic bowl , put the flour , and add the yeast , sugar and salt", "you may want to add less salt , but we found the original amount not enough", "mix through", "add the water and stir the lot through until well mixed to a nice , smooth , quite sloppy dough", "cover bowl with plastic wrap and put a kitchen terry towel or two over the top as well", "stand in a draught-free place for 18 hours", "for me it works best to mix this up at 3pm", "this means the dough is ready at 9am the next morning and i don't even have to get up early like my grandmother did to bake those huge farm loaves in the old days", "after 18 hours the dough should be puffy and have little bubble holes on top and have more or less doubled in size , but don't worry too much about that", "instead of -- as the original recipe said -- turning out the dough on to a towel , do the following: from the sides of the bowl , scrape the dough away with light movements and fold it over on itself with floury fingers", "turn the bowl round and round , flattening the dough by repeating this \"folding over\"", "lightly press a little flatter", "cover bowl with same plastic used before , and same terry towels", "leave to rise again -- 2 hours long", "half an hour before the 2 hours are up , put your oven on 450 deg f / 220 deg celsius", "at the same time you need a heavy pot with a fitting lid , and this will go into the cold , heating-up oven , empty", "the lid is to keep in the steam and cause that wonderful crust to form", "nothing beats an iron pot", "le creuset will do too , and ceramic has been mentioned", "i use a non-stick oval-shaped iron pot with a domed lid", "you do not need a \"6 - 8 quart pot\" as stated in the original recipe", "it's a small bread", "my iron pot is a 2 1 / 2 quart pot , which translates to roughly 2 1 / 2 litres as well", "i grease the pot and lid with real butter , and sometimes i slosh in some olive oil", "i don't know why , but i feel i should do it", "now put the pot in the oven , lid on", "after the 2 hours of the 2nd rising , and when the oven and pot has reached its correct heat , take out that piping hot pot very carefully", "have the covered dough nearby , and a silicone or other spatula", "tilt the plastic bowl over the smoking pot and with spatula or fingers scrape the dough lightly and evenly into the hot pot", "it will sizzle as it falls into the pot", "don't worry about that", "shake the pot slightly to distribute the dough , put on the lid , and carefully shove the whole shebang into the hot oven", "bake 30 minutes with lid , then open oven and take off lid", "bake 15 - 30 minutes more , until your bread has a golden crust", "i find that about 15 - 20 minutes after taking off the lid the bread is ready", "baking times will differ because ovens differ", "turn out , and swallow that saliva until it's just cooled enough so you can saw off the end part to eat with real butter", "on your own", "when cold , do not put in plastic bag", "use a paper bag at most", "i simply turn it on to the cut side on the breadboard , and cover it with a kitchen towel", "it lasts until it's been eaten , which doesn't take long", "do not refrigerate , which would be silly", "a few points: 1", "z-mail me for questions 2", "your experience might be \"messier\" than mine", "it depends on the consistency of the dough and the bowl you use", "but greasing the bowl right at the start does help", "3", "keep to the hours mentioned", "it's meant to be a sloooow rising process", "4", "be careful not to burn yourself ! 5", "i have just found , praise the angels , a wonderful , very fine stone-milled 100% organic flour , and have just put a loaf of that , for the first time , in the oven ! i think this robust , frenchified loaf just cries out for stone-milled flour , fine and creamy or almost white", "6", "you could use 2 1 / 2 cups white bread flour + 1 / 2 cup fine rye flour", "do not use wholewheat flour for this bread , except for maybe a handful: it does not have enough gluten for this bread", "good luck !", "and a warning , added months later: that pot you use must go into the oven empty , and must heat to the heat of the oven", "i tried putting the dough in a cold pot yesterday , and the bread wasn't as successful", "it didn't rise nearly as much , and didn't have that lovely artisanal cracked round top", "so heat the pot as instructed", "making a larger loaf: the warning here is that i use my metric cups and spoons for this , which are very accurate ! fortunately i have a pyrex measuring cup with both metric millilitres and imperial fluid ounces , so i could measure the water absolutely equally", "4 x 250 ml flour , or 1 litre or 4 cups", "3 / 4 teaspoon yeast , and stir into flour", "3 / 4 teaspoon sugar , stir into flour", "15 ml or 3 teaspoons salt", "600 ml or 19 fluid oz water", ": my husband actually calculated -- i'm bad with maths ! -- that the water should be 666 ml -- so add a dash more than 600 ml if you feel it's necessary", "just remember to bake this 2nd , larger recipe for the full hour", "also , he said the bread needed more salt", "we don't eat a lot of salt and i'm not worried about the issue , so i now use 4 teaspoons , i", "e", "1 tablespoon + 1 teaspoon)", "best results are still with white bread flour , stone-milled , or all-purpose , and a little rye flour can be used too", "carry on as usual , grease the pot really well or pour some melted butter or olive oil into the hot pot and tilt it to grease bottom", "by the way , a silicone spatula works a treat when you tilt the dough into the super-hot pot !", "yet another", "i have found that the 4-cup-bread needs a full hour" ], "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "healthy", "5-ingredients-or-less", "breads", "easy", "low-fat", "vegan", "vegetarian", "grains", "dietary", "low-cholesterol", "low-saturated-fat", "yeast", "low-in-something", "pasta-rice-and-grains", "4-hours-or-less" ], "nutrition": { "calories": 1379.6, "total_fat": 5.0, "sugar": 12.0, "sodium": 194.0, "protein": 79.0, "saturated_fat": 3.0, "carbohydrates": 96.0 }, "raw_text": "zurie s overnight no knead bread\nIngredients:\nwhite bread flour\ninstant yeast\nsugar\nsalt\nwater\nSteps:\nsince first making this bread according to the original instructions , i've simplified the process\ni have now bought a fairly deep plastic bowl with sloping edges , so it has a smallish bottom\nthe plastic seems almost -- not quite -- non-stick , and this is the method i use now:\nin such a lightly greased plastic bowl , put the flour , and add the yeast , sugar and salt\nyou may want to add less salt , but we found the original amount not enough\nmix through\nadd the water and stir the lot through until well mixed to a nice , smooth , quite sloppy dough\ncover bowl with plastic wrap and put a kitchen terry towel or two over the top as well\nstand in a draught-free place for 18 hours\nfor me it works best to mix this up at 3pm\nthis means the dough is ready at 9am the next morning and i don't even have to get up early like my grandmother did to bake those huge farm loaves in the old days\nafter 18 hours the dough should be puffy and have little bubble holes on top and have more or less doubled in size , but don't worry too much about that\ninstead of -- as the original recipe said -- turning out the dough on to a towel , do the following: from the sides of the bowl , scrape the dough away with light movements and fold it over on itself with floury fingers\nturn the bowl round and round , flattening the dough by repeating this \"folding over\"\nlightly press a little flatter\ncover bowl with same plastic used before , and same terry towels\nleave to rise again -- 2 hours long\nhalf an hour before the 2 hours are up , put your oven on 450 deg f / 220 deg celsius\nat the same time you need a heavy pot with a fitting lid , and this will go into the cold , heating-up oven , empty\nthe lid is to keep in the steam and cause that wonderful crust to form\nnothing beats an iron pot\nle creuset will do too , and ceramic has been mentioned\ni use a non-stick oval-shaped iron pot with a domed lid\nyou do not need a \"6 - 8 quart pot\" as stated in the original recipe\nit's a small bread\nmy iron pot is a 2 1 / 2 quart pot , which translates to roughly 2 1 / 2 litres as well\ni grease the pot and lid with real butter , and sometimes i slosh in some olive oil\ni don't know why , but i feel i should do it\nnow put the pot in the oven , lid on\nafter the 2 hours of the 2nd rising , and when the oven and pot has reached its correct heat , take out that piping hot pot very carefully\nhave the covered dough nearby , and a silicone or other spatula\ntilt the plastic bowl over the smoking pot and with spatula or fingers scrape the dough lightly and evenly into the hot pot\nit will sizzle as it falls into the pot\ndon't worry about that\nshake the pot slightly to distribute the dough , put on the lid , and carefully shove the whole shebang into the hot oven\nbake 30 minutes with lid , then open oven and take off lid\nbake 15 - 30 minutes more , until your bread has a golden crust\ni find that about 15 - 20 minutes after taking off the lid the bread is ready\nbaking times will differ because ovens differ\nturn out , and swallow that saliva until it's just cooled enough so you can saw off the end part to eat with real butter\non your own\nwhen cold , do not put in plastic bag\nuse a paper bag at most\ni simply turn it on to the cut side on the breadboard , and cover it with a kitchen towel\nit lasts until it's been eaten , which doesn't take long\ndo not refrigerate , which would be silly\na few points: 1\nz-mail me for questions 2\nyour experience might be \"messier\" than mine\nit depends on the consistency of the dough and the bowl you use\nbut greasing the bowl right at the start does help\n3\nkeep to the hours mentioned\nit's meant to be a sloooow rising process\n4\nbe careful not to burn yourself ! 5\ni have just found , praise the angels , a wonderful , very fine stone-milled 100% organic flour , and have just put a loaf of that , for the first time , in the oven ! i think this robust , frenchified loaf just cries out for stone-milled flour , fine and creamy or almost white\n6\nyou could use 2 1 / 2 cups white bread flour + 1 / 2 cup fine rye flour\ndo not use wholewheat flour for this bread , except for maybe a handful: it does not have enough gluten for this bread\ngood luck !\nand a warning , added months later: that pot you use must go into the oven empty , and must heat to the heat of the oven\ni tried putting the dough in a cold pot yesterday , and the bread wasn't as successful\nit didn't rise nearly as much , and didn't have that lovely artisanal cracked round top\nso heat the pot as instructed\nmaking a larger loaf: the warning here is that i use my metric cups and spoons for this , which are very accurate ! fortunately i have a pyrex measuring cup with both metric millilitres and imperial fluid ounces , so i could measure the water absolutely equally\n4 x 250 ml flour , or 1 litre or 4 cups\n3 / 4 teaspoon yeast , and stir into flour\n3 / 4 teaspoon sugar , stir into flour\n15 ml or 3 teaspoons salt\n600 ml or 19 fluid oz water\n: my husband actually calculated -- i'm bad with maths ! -- that the water should be 666 ml -- so add a dash more than 600 ml if you feel it's necessary\njust remember to bake this 2nd , larger recipe for the full hour\nalso , he said the bread needed more salt\nwe don't eat a lot of salt and i'm not worried about the issue , so i now use 4 teaspoons , i\ne\n1 tablespoon + 1 teaspoon)\nbest results are still with white bread flour , stone-milled , or all-purpose , and a little rye flour can be used too\ncarry on as usual , grease the pot really well or pour some melted butter or olive oil into the hot pot and tilt it to grease bottom\nby the way , a silicone spatula works a treat when you tilt the dough into the super-hot pot !\nyet another\ni have found that the 4-cup-bread needs a full hour\nTags:\ntime-to-make\ncourse\nmain-ingredient\npreparation\nhealthy\n5-ingredients-or-less\nbreads\neasy\nlow-fat\nvegan\nvegetarian\ngrains\ndietary\nlow-cholesterol\nlow-saturated-fat\nyeast\nlow-in-something\npasta-rice-and-grains\n4-hours-or-less", "text_length": 6065 }, { "id": "470813", "title": "awesome vietnamese chicken salad", "description": "welcome to yummy 365 days happy cooking again. last time, i has been published ''salad chicken in a simple way''. so today my special artice will tell you exactly how to make an awesome vietnamese chicken salad. first, you need to visit asian market to buy something that you will need. you might be able to find everything you need otherwise you will need to go to some other supermarket. good luck! now you can see the ingredients list bellow and then follow my directions step by step:", "minutes": 35, "ingredients": [ "chicken breast halves", "chili paste", "red chili pepper", "sugar", "rice wine vinegar", "fish sauce", "peanut oil", "salt", "sesame seeds", "peanuts", "yellow onions", "red onion", "garlic cloves", "fresh ginger", "limes", "thai red chili pepper", "thai basil", "of fresh mint", "celery", "coriander sprigs", "seedless cucumber", "carrots", "daikon radish", "cabbage", "bell peppers", "bean sprouts", "purple cabbage", "fresh lime leaves" ], "steps": [ "peanuts: in a mortar and pestle , slightly crush the peanuts", "mushroom seasoning salt brings a very distinct , earthy flavor to the sauce", "you can find it at gourmet specialty stores or in most korean markets", "frying onions is quite easy", "you have to chop the onion first , and then heat about 1 inch of canola oil in a small skillet", "fry the onion in the hot oil , stirring frequently to prevent the onion from burning until the color is evenly golden brown", "drain the oil on paper towels", "set aside , if you want to make much more at once , you can do it and then keep in a box to use for next time", "pickles daikon and carrot is great for this salad , so if you have time , please make those pickles ready , you can use them for many different kind of foods", "daikon is an asian turnip that looks like a large white carrot", "this root is perfect for making broth for the natural sweetness it provides", "discard the root when the broth is ready", "vietnamese mint has a very different flavor from regular mint , the taste is much better too", "it also has darker vein markings on the leaves", "rau ram and ngo gai are vietnamese coriander leaves , you can find them at the asian market very easy in vietnamese grocery store", "to prevent the herbs from darkening , chop them at the very last minute , toss them into the salad and serve immediately", "now you have everything you need , are you sure ? okay ! let's start !", "preparing the chicken: pour 2 litres of water into a pot and boil then add chicken breasts , 3 tablespoons salt , ginger , white onion , if you could add anymore vegetables which have unami flavor like carrot , leeks , turnips etcthat would be perfect cook until the chickens are well done", "remove the whole chickens from the pot", "let them cool a bit until you can handle them without discomfort and then sliced into thin 5 cm lengths", "to avoid chicken meat of the fishy taste , wash with warm water , salt and then boil the water before add chicken into the pot", "salad sauce: in a bowl , combine: chili paste: 1 tablespoon", "horn pepper or red hot chilli scrushed", "4 tablespoons chunk rock sugar", "1 tablespoons rice wine vinegar", "lime juice: 4 tablespoons", "fish sauce: 6 tablespoons", "3 garlic clove finely minced", "hot water: 2 cups", "mix well , and then test if the salinity , light , sour , sweet , taste characteristics are stable and moderate", "this is not easy to make this sauce", "even with local people", "here i will tell you some ways to make a perfect one", "1) the best way to do is make a glass of lemonade with sweet taste , add minced garlic , red hot chilli scrushed mixed into the lemonade", "then slowly pour the fish sauce in the salad sauce also test the taste at the same time until it tasted sweet , bitterness , sour , salty", "2) you may need follow this second way if this is the first time you make the salad sauce ( 30gr sour juice , 30gr sugar , 30gr fish sauce , 100gr warm water) galic minced , red hot chilli scrushed", "if you don't have vinegar , just add more lemon juice", "it will be more simple for you at the next time , when you got used to it , but need to remember an important", "so after you are done , galic , chilli will float on and have a beautiful look", "if you put the galic minced , red hot chilli scrushed on first , then pour vinegar , lemonade into later ? the garlic and chilli will sink to the bottom", "dosage depends on individual taste , try to adjust it appropriate as your own taste", "the way you feel the best", "vegetable: carrot and daikon grated , then washed out the salt , squeezed them dry , set aside carrot and daikon", "in a large bowl , combine: peanut oil or olive oil is ok: 6 tablespoons", "fried yellow onions , not too browned: 3 tablespoons", "red onion , thinly sliced lengthwise: 1 small", "lime: 4 needed to make 4 to 6 tablespoons of freshly squeezed lime juice", "seedless cucumber: 1 / 2", "carrots and daikon", "daikon turnip , peeled and half of the daikon shredded: 1", "asia cabbage , finely shredded: 2 cups", "bell pepper: 3 , use half of each only", "bean sprouts: 2 cups", "purple cabbage : 1 cup", "5 lime leaves", "3 tablespoons vietnamese coriander rau ram", "mix well", "when youre ready to serve: add all the chopped herbs and seeds in the list bellow into the mixed vegetable bow above:", "vietnamese mint leaves , chopped: 3 tablespoon", "celery leaves: 2 sprigs , thinly sliced celery", "ng gai : 3 sprigs , chopped", "fresh coriander leaves , finely chopped: 1 / 2 cup", "thai basil , chopped: 3 tablespoons", "sesame seeds: 2 tablespoons", "chopped roasted peanuts: 1 / 2 cup", "pour salad sauce slowly into the mixed vegetable bow , not pour all the sauce , please , you have to check the salinity , light , sour , sweet , taste characteristics again and make sure everything are ok", "toss well , more salt and chilli", "dressing and topping:", "in a larger plate , use hand or clamp , chopsticks , pour the salad into it and sprinkle the peanuts around", "set a few sprigs of celery leaves , fresh coriander leaves , on top", "is the salad setting on a white plate and you still want it to have great look ? just trim a horn chilli or a large tomato to shape it become a flower , plug it on top of the salad", "if you don't have enough vegetable ? try to make chicken salad in a simple way , the previous artice that i wrote", "vietnamese chicken salad is a great salad and for me it takes 35 to 40 minutes to complete", "you may feel it look quite difficult , but its really simple", "be patience and dont give up", "eat with chopsticks and enjoy !" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "salads", "vegetables", "asian", "vietnamese", "easy", "beginner-cook", "dietary", "comfort-food", "taste-mood", "number-of-servings", "presentation", "served-cold", "technique" ], "nutrition": { "calories": 491.7, "total_fat": 41.0, "sugar": 99.0, "sodium": 133.0, "protein": 51.0, "saturated_fat": 25.0, "carbohydrates": 14.0 }, "raw_text": "awesome vietnamese chicken salad\nIngredients:\nchicken breast halves\nchili paste\nred chili pepper\nsugar\nrice wine vinegar\nfish sauce\npeanut oil\nsalt\nsesame seeds\npeanuts\nyellow onions\nred onion\ngarlic cloves\nfresh ginger\nlimes\nthai red chili pepper\nthai basil\nof fresh mint\ncelery\ncoriander sprigs\nseedless cucumber\ncarrots\ndaikon radish\ncabbage\nbell peppers\nbean sprouts\npurple cabbage\nfresh lime leaves\nSteps:\npeanuts: in a mortar and pestle , slightly crush the peanuts\nmushroom seasoning salt brings a very distinct , earthy flavor to the sauce\nyou can find it at gourmet specialty stores or in most korean markets\nfrying onions is quite easy\nyou have to chop the onion first , and then heat about 1 inch of canola oil in a small skillet\nfry the onion in the hot oil , stirring frequently to prevent the onion from burning until the color is evenly golden brown\ndrain the oil on paper towels\nset aside , if you want to make much more at once , you can do it and then keep in a box to use for next time\npickles daikon and carrot is great for this salad , so if you have time , please make those pickles ready , you can use them for many different kind of foods\ndaikon is an asian turnip that looks like a large white carrot\nthis root is perfect for making broth for the natural sweetness it provides\ndiscard the root when the broth is ready\nvietnamese mint has a very different flavor from regular mint , the taste is much better too\nit also has darker vein markings on the leaves\nrau ram and ngo gai are vietnamese coriander leaves , you can find them at the asian market very easy in vietnamese grocery store\nto prevent the herbs from darkening , chop them at the very last minute , toss them into the salad and serve immediately\nnow you have everything you need , are you sure ? okay ! let's start !\npreparing the chicken: pour 2 litres of water into a pot and boil then add chicken breasts , 3 tablespoons salt , ginger , white onion , if you could add anymore vegetables which have unami flavor like carrot , leeks , turnips etcthat would be perfect cook until the chickens are well done\nremove the whole chickens from the pot\nlet them cool a bit until you can handle them without discomfort and then sliced into thin 5 cm lengths\nto avoid chicken meat of the fishy taste , wash with warm water , salt and then boil the water before add chicken into the pot\nsalad sauce: in a bowl , combine: chili paste: 1 tablespoon\nhorn pepper or red hot chilli scrushed\n4 tablespoons chunk rock sugar\n1 tablespoons rice wine vinegar\nlime juice: 4 tablespoons\nfish sauce: 6 tablespoons\n3 garlic clove finely minced\nhot water: 2 cups\nmix well , and then test if the salinity , light , sour , sweet , taste characteristics are stable and moderate\nthis is not easy to make this sauce\neven with local people\nhere i will tell you some ways to make a perfect one\n1) the best way to do is make a glass of lemonade with sweet taste , add minced garlic , red hot chilli scrushed mixed into the lemonade\nthen slowly pour the fish sauce in the salad sauce also test the taste at the same time until it tasted sweet , bitterness , sour , salty\n2) you may need follow this second way if this is the first time you make the salad sauce ( 30gr sour juice , 30gr sugar , 30gr fish sauce , 100gr warm water) galic minced , red hot chilli scrushed\nif you don't have vinegar , just add more lemon juice\nit will be more simple for you at the next time , when you got used to it , but need to remember an important\nso after you are done , galic , chilli will float on and have a beautiful look\nif you put the galic minced , red hot chilli scrushed on first , then pour vinegar , lemonade into later ? the garlic and chilli will sink to the bottom\ndosage depends on individual taste , try to adjust it appropriate as your own taste\nthe way you feel the best\nvegetable: carrot and daikon grated , then washed out the salt , squeezed them dry , set aside carrot and daikon\nin a large bowl , combine: peanut oil or olive oil is ok: 6 tablespoons\nfried yellow onions , not too browned: 3 tablespoons\nred onion , thinly sliced lengthwise: 1 small\nlime: 4 needed to make 4 to 6 tablespoons of freshly squeezed lime juice\nseedless cucumber: 1 / 2\ncarrots and daikon\ndaikon turnip , peeled and half of the daikon shredded: 1\nasia cabbage , finely shredded: 2 cups\nbell pepper: 3 , use half of each only\nbean sprouts: 2 cups\npurple cabbage : 1 cup\n5 lime leaves\n3 tablespoons vietnamese coriander rau ram\nmix well\nwhen youre ready to serve: add all the chopped herbs and seeds in the list bellow into the mixed vegetable bow above:\nvietnamese mint leaves , chopped: 3 tablespoon\ncelery leaves: 2 sprigs , thinly sliced celery\nng gai : 3 sprigs , chopped\nfresh coriander leaves , finely chopped: 1 / 2 cup\nthai basil , chopped: 3 tablespoons\nsesame seeds: 2 tablespoons\nchopped roasted peanuts: 1 / 2 cup\npour salad sauce slowly into the mixed vegetable bow , not pour all the sauce , please , you have to check the salinity , light , sour , sweet , taste characteristics again and make sure everything are ok\ntoss well , more salt and chilli\ndressing and topping:\nin a larger plate , use hand or clamp , chopsticks , pour the salad into it and sprinkle the peanuts around\nset a few sprigs of celery leaves , fresh coriander leaves , on top\nis the salad setting on a white plate and you still want it to have great look ? just trim a horn chilli or a large tomato to shape it become a flower , plug it on top of the salad\nif you don't have enough vegetable ? try to make chicken salad in a simple way , the previous artice that i wrote\nvietnamese chicken salad is a great salad and for me it takes 35 to 40 minutes to complete\nyou may feel it look quite difficult , but its really simple\nbe patience and dont give up\neat with chopsticks and enjoy !\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nsalads\nvegetables\nasian\nvietnamese\neasy\nbeginner-cook\ndietary\ncomfort-food\ntaste-mood\nnumber-of-servings\npresentation\nserved-cold\ntechnique", "text_length": 6039 }, { "id": "312864", "title": "how to make chapatis", "description": "parathas are an indian unleavened bread and an integral part of many indian meals. any subzi (vegetable) or curry dish can be fabulous when accompanied with fresh, hot parathas. try this recipe. it’ll be worth your while! although we refer to this recipe as chapatti in the video, this is actually a paratha recipe. the difference between the two is that chapattis are cooked without oil whereas parathas are pan fried. recipe courtesy videojug.com watch the video at http://www.videojug.com/film/how-to-make-chapatti-paratha", "minutes": 60, "ingredients": [ "whole wheat flour", "salt", "oil", "water" ], "steps": [ "to make the dough we're going to add our flour to a bowl and sprinkle the salt", "this is optional , in case you know you don't use salt that's fine too", "incorporate the salt well , and then we'll pour oil inside it", "now you want to mix the flour again to make sure all the oil gets incorporated in to the flour and you don't want lumps of oil in there", "just for a few seconds", "when the oil and salt are nicely incorporated , add water slowly", "this water has been warmed in the microwave for about 30 seconds , pour little at a time and just mix", "we have used whole wheat flour from the indian store as its a little different from the whole wheat flour that you find in the grocery stores", "the one in the american grocery stores is usually a lot darker in color , so chapattis turn a little browner than you probably like them , this one is available in any indian store its called chapatti atta and is readily available", "just mix all that dough in and form a nice ball", "it doesn't take a lot of time at all , but people are scared to do this , because you're using your hands and that freaks people out , but it really is not that bad", "it literally takes under a minute to make this dough", "when the dough is in a nice ball , we're going to take just a couple of drops of oil , just to lightly coat it and in that way it doesn't form a dry skin on top of the dough", "then keep it covered for about 15 to 20 minutes", "so if you are not comfortable using your hands while making the dough , here's another alternative way of doing it", "here's the whole wheat flour , i'm going to use the food processor , and if you notice i'm using a chopping blade instead of a dough blade , because it just mixes better and it gets all the edges and there's nothing left at the sides", "i'm going to mix in the salt at this point and i'm going to give it a mix", "then i'm going to add in the oil", "i've also heated up the water for 30 seconds and am going to pour it in very slowly once i have the food processor on", "this is just as easy", "it's best just to give it one knead by hand just to incorporate everything and make sure there's no air bubbles and all in it", "this food processor option is really good if you're making dough in bulk because i understand that dough freezes really well", "then put a couple of drops of oil and just smother a little bit , rub it a little bit so that it doesn't dry out and cover it up", "then set it aside for 15 minutes as before", "after it has been resting for about 15 to 20 minutes we're going to knead the dough one more time quickly", "this is 1 and 1 / 2 cups of dry flour , so it makes approximately 9 chapattis", "but there's no signs involved , so if you like really big chapattis it can be less and if you want small ones you know it'll make more", "but something that fits in to your palm or close fist , a kind of a golf size ball is perfect", "so just divide it out", "before we start rolling out our chapattis we'll go ahead and turn on our stove and get our pan heated", "the pan we are using is called a tawa", "you can also use a non stick frying pan", "put the stove on medium heat , or a little bit higher than medium", "and you want to make sure your pan is really hot before you put your first chapatti on", "so while our pan is heating , we're going to take our dough and form a nice round ball", "if you start off with a round ball , the shape changes , but your final chapatti will probably be round also", "we're then going to dip it in some dry flour , shake off the excess and role it out", "now this rolling pin is my favorite", "it's a thinner version , but a lot of people are used to the thicker version of the rolling pins", "whatever you have is absolutely fine and if you notice that your chapatti is sticking to the ground or to whatever surface you are rolling out on , take it and dip it again in the dry flour", "this is a trick that my mom taught me when i was learning how to do this when i was little , you rub your hand across it , and instantly you'll feel where its thicker and where it's thinner and then you can just roll the parts that are thicker , that way you don't have a chapatti that is really thin on one side and really thick on the other side that also helps in blowing up when you're cooking it", "the tawa looks hot so we're going to put our rolled chapatti in and move it around to make sure it doesn't stick", "then we leave it alone until we start seeing bubbles appearing , and then we're going to flip it around , and let go for a few seconds", "now we're going to take some oil and you can just dip your spoon in to your oil and then whatever is left , the remainder few drops , just put it on and smear it on like that and flip it around and press", "you want to press where it bubbles to force the air to the other side which is not risen yet", "smear the oil again and press", "you want to cook the chapatti until you see that all the doughiness is gone and it looks fully cooked", "it's ok to have little brown spots on it", "it looks delicious and there's nothing like home made chapattis", "you can buy these from the store but when you taste these like fresh off the stove it's awesome", "and one of the other reasons why it doesn't taste as nice sometimes is a lot of people don't use oil in their chapattis , but i put oil inside the dough and what happens with that is that when you eat the chapatti a little bit later on , it still tastes nice and soft , as supposed to the dough which has been prepared without oil , which tends to turn a little bit chewier", "once the chapatti is cooked i like to keep it in a nice insulated cannister like this", "it helps it to stay nice and warm", "so you can finish all your chapattis and sit with you family and enjoy your dinner and they'll still be piping hot", "enjoy !" ], "tags": [ "60-minutes-or-less", "time-to-make", "main-ingredient", "cuisine", "preparation", "healthy", "5-ingredients-or-less", "asian", "indian", "easy", "grains", "dietary", "low-cholesterol", "low-saturated-fat", "healthy-2", "low-in-something", "pasta-rice-and-grains" ], "nutrition": { "calories": 81.1, "total_fat": 2.0, "sugar": 0.0, "sodium": 2.0, "protein": 5.0, "saturated_fat": 1.0, "carbohydrates": 4.0 }, "raw_text": "how to make chapatis\nIngredients:\nwhole wheat flour\nsalt\noil\nwater\nSteps:\nto make the dough we're going to add our flour to a bowl and sprinkle the salt\nthis is optional , in case you know you don't use salt that's fine too\nincorporate the salt well , and then we'll pour oil inside it\nnow you want to mix the flour again to make sure all the oil gets incorporated in to the flour and you don't want lumps of oil in there\njust for a few seconds\nwhen the oil and salt are nicely incorporated , add water slowly\nthis water has been warmed in the microwave for about 30 seconds , pour little at a time and just mix\nwe have used whole wheat flour from the indian store as its a little different from the whole wheat flour that you find in the grocery stores\nthe one in the american grocery stores is usually a lot darker in color , so chapattis turn a little browner than you probably like them , this one is available in any indian store its called chapatti atta and is readily available\njust mix all that dough in and form a nice ball\nit doesn't take a lot of time at all , but people are scared to do this , because you're using your hands and that freaks people out , but it really is not that bad\nit literally takes under a minute to make this dough\nwhen the dough is in a nice ball , we're going to take just a couple of drops of oil , just to lightly coat it and in that way it doesn't form a dry skin on top of the dough\nthen keep it covered for about 15 to 20 minutes\nso if you are not comfortable using your hands while making the dough , here's another alternative way of doing it\nhere's the whole wheat flour , i'm going to use the food processor , and if you notice i'm using a chopping blade instead of a dough blade , because it just mixes better and it gets all the edges and there's nothing left at the sides\ni'm going to mix in the salt at this point and i'm going to give it a mix\nthen i'm going to add in the oil\ni've also heated up the water for 30 seconds and am going to pour it in very slowly once i have the food processor on\nthis is just as easy\nit's best just to give it one knead by hand just to incorporate everything and make sure there's no air bubbles and all in it\nthis food processor option is really good if you're making dough in bulk because i understand that dough freezes really well\nthen put a couple of drops of oil and just smother a little bit , rub it a little bit so that it doesn't dry out and cover it up\nthen set it aside for 15 minutes as before\nafter it has been resting for about 15 to 20 minutes we're going to knead the dough one more time quickly\nthis is 1 and 1 / 2 cups of dry flour , so it makes approximately 9 chapattis\nbut there's no signs involved , so if you like really big chapattis it can be less and if you want small ones you know it'll make more\nbut something that fits in to your palm or close fist , a kind of a golf size ball is perfect\nso just divide it out\nbefore we start rolling out our chapattis we'll go ahead and turn on our stove and get our pan heated\nthe pan we are using is called a tawa\nyou can also use a non stick frying pan\nput the stove on medium heat , or a little bit higher than medium\nand you want to make sure your pan is really hot before you put your first chapatti on\nso while our pan is heating , we're going to take our dough and form a nice round ball\nif you start off with a round ball , the shape changes , but your final chapatti will probably be round also\nwe're then going to dip it in some dry flour , shake off the excess and role it out\nnow this rolling pin is my favorite\nit's a thinner version , but a lot of people are used to the thicker version of the rolling pins\nwhatever you have is absolutely fine and if you notice that your chapatti is sticking to the ground or to whatever surface you are rolling out on , take it and dip it again in the dry flour\nthis is a trick that my mom taught me when i was learning how to do this when i was little , you rub your hand across it , and instantly you'll feel where its thicker and where it's thinner and then you can just roll the parts that are thicker , that way you don't have a chapatti that is really thin on one side and really thick on the other side that also helps in blowing up when you're cooking it\nthe tawa looks hot so we're going to put our rolled chapatti in and move it around to make sure it doesn't stick\nthen we leave it alone until we start seeing bubbles appearing , and then we're going to flip it around , and let go for a few seconds\nnow we're going to take some oil and you can just dip your spoon in to your oil and then whatever is left , the remainder few drops , just put it on and smear it on like that and flip it around and press\nyou want to press where it bubbles to force the air to the other side which is not risen yet\nsmear the oil again and press\nyou want to cook the chapatti until you see that all the doughiness is gone and it looks fully cooked\nit's ok to have little brown spots on it\nit looks delicious and there's nothing like home made chapattis\nyou can buy these from the store but when you taste these like fresh off the stove it's awesome\nand one of the other reasons why it doesn't taste as nice sometimes is a lot of people don't use oil in their chapattis , but i put oil inside the dough and what happens with that is that when you eat the chapatti a little bit later on , it still tastes nice and soft , as supposed to the dough which has been prepared without oil , which tends to turn a little bit chewier\nonce the chapatti is cooked i like to keep it in a nice insulated cannister like this\nit helps it to stay nice and warm\nso you can finish all your chapattis and sit with you family and enjoy your dinner and they'll still be piping hot\nenjoy !\nTags:\n60-minutes-or-less\ntime-to-make\nmain-ingredient\ncuisine\npreparation\nhealthy\n5-ingredients-or-less\nasian\nindian\neasy\ngrains\ndietary\nlow-cholesterol\nlow-saturated-fat\nhealthy-2\nlow-in-something\npasta-rice-and-grains", "text_length": 5977 }, { "id": "60861", "title": "crusty italian loaf", "description": "crusty italian bread - amy scherber", "minutes": 2910, "ingredients": [ "water", "active dry yeast", "unbleached all-purpose flour", "active starter", "kosher salt", "cornmeal" ], "steps": [ "biga: mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes , until a smooth , somewhat elastic batter has formed", "the batter will be very stiff", "it gets softer and more elastic after it has proofed", "you may find it easier to mix the sponge using electric mixer , with a paddle or a dough hook , on medium speed for 1 to 2 minutes", "scrape the sponge into a 2-quart clear plastic container and cover with plastic wrap", "at this point you have two options: if you plan to make your dough later that same day , let the sponge rest at room temperature until it has risen to the point where it just begins to collapse", "this may take from 6 to 8 hours , depending on the temperature of the sponge , the temperature of the room , and the strength of the yeast", "the sponge will triple in volume and small dents and folds will begin to appear in the top as it reaches its peak and then begins to deflate", "the sponge is now in perfect condition to be used in a dough", "it's best if you have already weighed or measured out all of your other recipe ingredients before the sponge reaches this point so you can use it before it collapses too much", "if you're not planning to make your dough until the next day or the day after , put the covered sponge in the refrigerator and let it rise there for at least 14 hours before taking it out to use in a recipe", "be sure to compensate for the cold temperature of the starter by using warm water in the dough instead of the cool water specified in the recipe", "or let the starter sit out , covered , until it reaches room temperature -but don't let it collapse to much before you use it", "bread: combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast", "let stand for 3 minutes", "add the cool water and biga to the yeast mixture and mix with your fingers for about 2 minutes , breaking up the biga", "the mixture should look milky and slightly foamy", "add the flour and salt and mix with your fingers to incorporate the flour , scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass", "it will be wet and sticky , with long strands of dough hanging from your fingers", "if the dough is not sticky , add 1 tablespoon of water", "move the dough to a lightly floured surface and knead for about 5 minutes , until it becomes supple and fairly smooth", "this is a sticky , wet dough", "don't be tempted to add more flour to the work surface", "just dust lightly and use a dough scraper as necessary to loosen the dough from the table during kneading", "allow the dough to rest for 15 minutes , covered with oiled plastic wrap knead the dough 3 to 5 minutes , until it is stretchy and smooth , yet still slightly sticky", "shape the dough into a loose ball , place it in a lightly oiled bowl , and turn the dough in the bowl to coat with oil", "cover the bowl tightly with plastic wrap and let the dough rise at room temperature for about 1 hour , or until the dough looks slightly puffy but has not doubled", "place the dough in the refrigerator for at least 8 hours , or preferably , overnight to let it relax , develop flavor , and become more manageable", "take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours , until it begins to warm up and starts to rise", "flour a work surface well and gently dump the dough onto it", "divide the dough into three equal pieces , about 13 ounces each", "gently flatten one piece , pressing out some of the air bubbles , and stretch it into a rectangle", "fold the top third down and the bottom third up as if you were folding a business letter", "now form the loaf into a short baguette by rolling the dough over from left to right and sealing the seam with the heel of your palm", "fold the dough over about 1 / 3 of the way each time , seal the length of the loaf , then repeat", "you want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough", "seal the seam , being careful not to tear the skin of the dough or deflate its airy structure", "do not elongate", "these loaves are about 10 inches long", "cover an area on the work surface with a thick layer of flour and place the loaf , seam side down , on the flour", "repeat with remaining pieces of dough", "the loaves will be loose and slightly irregular in shape", "leave plenty of space between the loaves they will spread as they rise", "cover the loaves with well oiled plastic and let them rise for 1 to 2 hours , until bubbly and loose", "thirty minutes before baking , preheat the oven to 475 degrees f", "place a baking stone in the oven to preheat and position an oven rack just below the stone", "sprinkle a peel very generously with cornmeal", "line an upside-down baking sheet with parchment paper and sprinkle very generously with cornmeal", "lift one loaf , flip it over so the floured side is on top , and gently tug on the ends to stretch the loaf to the full length of the peel , or about 14 inches on a pan", "repeat with the remaining loaves , placing 2 on the peel and 1 on the pan", "dimple each loaf with your finger in about 6 places , but don't deflate them too much", "be sure the loaves are loosened from the peel , then carefully slide them onto the baking stone", "place the pan of bread on the rack below the stone", "using a plant sprayer , quickly mist the loaves with water 8 to 10 times , then quickly shut oven door", "mist the loaves again after 1 minute", "then mist again 1 minute later", "bake for about 10 minutes , then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown", "transfer the bread to a rack to cool for at least 30 minutes before serving" ], "tags": [ "weeknight", "time-to-make", "course", "cuisine", "preparation", "breads", "1-day-or-more", "european", "italian", "yeast", "number-of-servings" ], "nutrition": { "calories": 1065.6, "total_fat": 4.0, "sugar": 3.0, "sodium": 97.0, "protein": 61.0, "saturated_fat": 2.0, "carbohydrates": 74.0 }, "raw_text": "crusty italian loaf\nIngredients:\nwater\nactive dry yeast\nunbleached all-purpose flour\nactive starter\nkosher salt\ncornmeal\nSteps:\nbiga: mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes , until a smooth , somewhat elastic batter has formed\nthe batter will be very stiff\nit gets softer and more elastic after it has proofed\nyou may find it easier to mix the sponge using electric mixer , with a paddle or a dough hook , on medium speed for 1 to 2 minutes\nscrape the sponge into a 2-quart clear plastic container and cover with plastic wrap\nat this point you have two options: if you plan to make your dough later that same day , let the sponge rest at room temperature until it has risen to the point where it just begins to collapse\nthis may take from 6 to 8 hours , depending on the temperature of the sponge , the temperature of the room , and the strength of the yeast\nthe sponge will triple in volume and small dents and folds will begin to appear in the top as it reaches its peak and then begins to deflate\nthe sponge is now in perfect condition to be used in a dough\nit's best if you have already weighed or measured out all of your other recipe ingredients before the sponge reaches this point so you can use it before it collapses too much\nif you're not planning to make your dough until the next day or the day after , put the covered sponge in the refrigerator and let it rise there for at least 14 hours before taking it out to use in a recipe\nbe sure to compensate for the cold temperature of the starter by using warm water in the dough instead of the cool water specified in the recipe\nor let the starter sit out , covered , until it reaches room temperature -but don't let it collapse to much before you use it\nbread: combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast\nlet stand for 3 minutes\nadd the cool water and biga to the yeast mixture and mix with your fingers for about 2 minutes , breaking up the biga\nthe mixture should look milky and slightly foamy\nadd the flour and salt and mix with your fingers to incorporate the flour , scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass\nit will be wet and sticky , with long strands of dough hanging from your fingers\nif the dough is not sticky , add 1 tablespoon of water\nmove the dough to a lightly floured surface and knead for about 5 minutes , until it becomes supple and fairly smooth\nthis is a sticky , wet dough\ndon't be tempted to add more flour to the work surface\njust dust lightly and use a dough scraper as necessary to loosen the dough from the table during kneading\nallow the dough to rest for 15 minutes , covered with oiled plastic wrap knead the dough 3 to 5 minutes , until it is stretchy and smooth , yet still slightly sticky\nshape the dough into a loose ball , place it in a lightly oiled bowl , and turn the dough in the bowl to coat with oil\ncover the bowl tightly with plastic wrap and let the dough rise at room temperature for about 1 hour , or until the dough looks slightly puffy but has not doubled\nplace the dough in the refrigerator for at least 8 hours , or preferably , overnight to let it relax , develop flavor , and become more manageable\ntake the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours , until it begins to warm up and starts to rise\nflour a work surface well and gently dump the dough onto it\ndivide the dough into three equal pieces , about 13 ounces each\ngently flatten one piece , pressing out some of the air bubbles , and stretch it into a rectangle\nfold the top third down and the bottom third up as if you were folding a business letter\nnow form the loaf into a short baguette by rolling the dough over from left to right and sealing the seam with the heel of your palm\nfold the dough over about 1 / 3 of the way each time , seal the length of the loaf , then repeat\nyou want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough\nseal the seam , being careful not to tear the skin of the dough or deflate its airy structure\ndo not elongate\nthese loaves are about 10 inches long\ncover an area on the work surface with a thick layer of flour and place the loaf , seam side down , on the flour\nrepeat with remaining pieces of dough\nthe loaves will be loose and slightly irregular in shape\nleave plenty of space between the loaves they will spread as they rise\ncover the loaves with well oiled plastic and let them rise for 1 to 2 hours , until bubbly and loose\nthirty minutes before baking , preheat the oven to 475 degrees f\nplace a baking stone in the oven to preheat and position an oven rack just below the stone\nsprinkle a peel very generously with cornmeal\nline an upside-down baking sheet with parchment paper and sprinkle very generously with cornmeal\nlift one loaf , flip it over so the floured side is on top , and gently tug on the ends to stretch the loaf to the full length of the peel , or about 14 inches on a pan\nrepeat with the remaining loaves , placing 2 on the peel and 1 on the pan\ndimple each loaf with your finger in about 6 places , but don't deflate them too much\nbe sure the loaves are loosened from the peel , then carefully slide them onto the baking stone\nplace the pan of bread on the rack below the stone\nusing a plant sprayer , quickly mist the loaves with water 8 to 10 times , then quickly shut oven door\nmist the loaves again after 1 minute\nthen mist again 1 minute later\nbake for about 10 minutes , then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown\ntransfer the bread to a rack to cool for at least 30 minutes before serving\nTags:\nweeknight\ntime-to-make\ncourse\ncuisine\npreparation\nbreads\n1-day-or-more\neuropean\nitalian\nyeast\nnumber-of-servings", "text_length": 5957 }, { "id": "537671", "title": "nutcracker peppermint red velvet cake pops", "description": "rich red velvet cake combines with cool peppermint to create a delightfully festive flavor that’s perfect for the holiday season! edible gold paint and frosting help to turn this treat into the cutest nutcrackers inspired by disney’s new movie.", "minutes": 135, "ingredients": [ "devil's food cake mix", "eggs", "buttermilk", "red food coloring", "peppermint candies", "red candy melts", "peppermint oil", "fondant", "food coloring", "candy sprinkles", "icing", "white frosting" ], "steps": [ "before you begin , you will need to gather the following tools: nonstick baking spray , silicone popsicle mold , toothpicks , butter knife or fondant tools , wax paper , thin black food safe marker , food safe brushes , 2 piping bags , small round piping", "if you'd like to make the white icing from scratch please see the buttercream recipe with my mermaid cake pops", "to make the cake pops , preheat the oven to 350°", "f spray your silicone molds generously with nonstick baking spray , and place them on a baking sheet", "in a large mixing bowl add the cake mix , eggs , buttermilk , and red food coloring , and whisk together for 2 minutes", "fold in the crushed peppermint candy", "transfer the batter to either a piping bag or large zip top bag , and cut a small corner off", "pipe the batter into each popsicle mold filling a little less than halfway , then insert the sticks", "bake for 12- 15 minutes or until a toothpick inserted in the center comes out clean", "allow the cakes to cool for 15 minutes in the mold before gently removing and transferring to a cooling rack to cool completely", "melt 1 bag of red candy melts at a time in a small heatproof jar", "start with heating them for 1 minute , in the microwave , at 50% power , and then decrease the time to 30 second intervals , at 50% power , stirring between each interval until the melts are smooth", "if they are still lumpy after completely melting you can stir in either paramount crystals or vegetable oil 1 teaspoon at a time until you reach a smooth consistency", "stir in 1 / 8 teaspoon peppermint candy oil", "carefully dip each cake pop into the candy shell allowing the excess to drip off , before placing them on a piece of wax paper to set", "i like to dip each cake pop twice for an even and smooth coating", "time to turn them into nutcrackers ! roll your different shades of fondant out to 1 / 8 inch thick", "use either a fondant tool or butter knife to cut a rectangle out of the fondant so that it'll cover about half of the cake pop", "smooth it over the top half of your cake pop , using a little water , if needed , to help it to stick", "repeat with the rest of the skin tones and cake pops", "to make the decorations simpler i am breaking them up into as many little steps as possible , starting with the helmets", "use a toothpick as a guide to section off the rounded top of the fondant covered pop for the top of the helmut , and paint it with the edible gold paint", "roll out the rest of the light fondant , and cut an oval shape , almost like an eye with the pointed corners , for the front of each helmet", "attach below the section you just painted", "paint this piece gold as well", "attach 3 of the gold dragees while the paint is still tacky - 1 to the top middle of the front you just attached , and 1 on either side where the front of the helmet meets the side of the cake pop", "roll a tiny ball of the black fondant between your fingers to form a small log", "place it down on wax paper , and use 2 fingers to carefully squeeze the sides in to form the shape of the tassels for the tops of the hats", "attach to the top of every helmet", "attach a small round piping", "you can add sideways \"v\" designs on either side of the sprinkle in the middle to complete the helmets", "next , i like to use a toothpick to carefully outline the sleeves as well as the design in the middle of each jacket", "my jacket and helmet designs were inspired by the nutcracker's costume in the nutcracker and the four realms , please see my images for guidance on replicating the look , or feel free to create your own design", "now for my favorite part of all , the hair ! fit your second piping bag with the open star", "beginning on either side of the rim of the hat , pipe and release 2-3 lines of frosting to look like the hair coming out from under the helmet", "then , pipe and swirl the frosting to create the curls , repeat on both sides of the face", "use the black decorating icing and small round", "i like to change the faces for each cake pop to give them a bit more personality", "you can add tiny highlights to any of the open eyes with the white frosting", "for the nutcrackers with only a mustache i added noses and mouths , but i skipped this step if i was going to give them beards", "add mustaches to all of the characters by beginning right below the nose and piping one side of the mustache , then the other , with the white frosting", "wait until the jackets are complete to add the beards", "you can also use the pink decorating icing , and a small round piping", "paint the design in the middle of the jacket", "then use the black decorating icing to pipe around it , as well as to pipe the outline for each sleeve", "pipe the sleeve designs as i did , or get creative with your own", "wait at least 15 minutes for the black icing to set a little before using a thin brush to paint the gold over it", "add 2 gold dragees for buttons", "add the hands to each nutcracker using the same skin tone fondant as you did for the top of the cake pop", "just roll 2 little balls of the fondant and use a little water to attach them at the bottom of each sleeve", "now is the time to add your beards if you'd like", "i created the cute nutcracker teeth using a little white fondant shaped like a semi circle , and i drew the teeth with the food marker before adding the mouth just below the mustache", "for a fancy final touch i piped a little more of the white frosting across the bottom of each cake pop and sprinkled them with extra crushed peppermint", "now you have an army of cute nutcrackers all dressed up and ready to attend any holiday party !" ], "tags": [ "time-to-make", "course", "preparation", "occasion", "for-large-groups", "desserts", "holiday-event", "winter", "cakes", "christmas", "seasonal", "taste-mood", "sweet", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 207.9, "total_fat": 12.0, "sugar": 93.0, "sodium": 10.0, "protein": 6.0, "saturated_fat": 8.0, "carbohydrates": 10.0 }, "raw_text": "nutcracker peppermint red velvet cake pops\nIngredients:\ndevil's food cake mix\neggs\nbuttermilk\nred food coloring\npeppermint candies\nred candy melts\npeppermint oil\nfondant\nfood coloring\ncandy sprinkles\nicing\nwhite frosting\nSteps:\nbefore you begin , you will need to gather the following tools: nonstick baking spray , silicone popsicle mold , toothpicks , butter knife or fondant tools , wax paper , thin black food safe marker , food safe brushes , 2 piping bags , small round piping\nif you'd like to make the white icing from scratch please see the buttercream recipe with my mermaid cake pops\nto make the cake pops , preheat the oven to 350°\nf spray your silicone molds generously with nonstick baking spray , and place them on a baking sheet\nin a large mixing bowl add the cake mix , eggs , buttermilk , and red food coloring , and whisk together for 2 minutes\nfold in the crushed peppermint candy\ntransfer the batter to either a piping bag or large zip top bag , and cut a small corner off\npipe the batter into each popsicle mold filling a little less than halfway , then insert the sticks\nbake for 12- 15 minutes or until a toothpick inserted in the center comes out clean\nallow the cakes to cool for 15 minutes in the mold before gently removing and transferring to a cooling rack to cool completely\nmelt 1 bag of red candy melts at a time in a small heatproof jar\nstart with heating them for 1 minute , in the microwave , at 50% power , and then decrease the time to 30 second intervals , at 50% power , stirring between each interval until the melts are smooth\nif they are still lumpy after completely melting you can stir in either paramount crystals or vegetable oil 1 teaspoon at a time until you reach a smooth consistency\nstir in 1 / 8 teaspoon peppermint candy oil\ncarefully dip each cake pop into the candy shell allowing the excess to drip off , before placing them on a piece of wax paper to set\ni like to dip each cake pop twice for an even and smooth coating\ntime to turn them into nutcrackers ! roll your different shades of fondant out to 1 / 8 inch thick\nuse either a fondant tool or butter knife to cut a rectangle out of the fondant so that it'll cover about half of the cake pop\nsmooth it over the top half of your cake pop , using a little water , if needed , to help it to stick\nrepeat with the rest of the skin tones and cake pops\nto make the decorations simpler i am breaking them up into as many little steps as possible , starting with the helmets\nuse a toothpick as a guide to section off the rounded top of the fondant covered pop for the top of the helmut , and paint it with the edible gold paint\nroll out the rest of the light fondant , and cut an oval shape , almost like an eye with the pointed corners , for the front of each helmet\nattach below the section you just painted\npaint this piece gold as well\nattach 3 of the gold dragees while the paint is still tacky - 1 to the top middle of the front you just attached , and 1 on either side where the front of the helmet meets the side of the cake pop\nroll a tiny ball of the black fondant between your fingers to form a small log\nplace it down on wax paper , and use 2 fingers to carefully squeeze the sides in to form the shape of the tassels for the tops of the hats\nattach to the top of every helmet\nattach a small round piping\nyou can add sideways \"v\" designs on either side of the sprinkle in the middle to complete the helmets\nnext , i like to use a toothpick to carefully outline the sleeves as well as the design in the middle of each jacket\nmy jacket and helmet designs were inspired by the nutcracker's costume in the nutcracker and the four realms , please see my images for guidance on replicating the look , or feel free to create your own design\nnow for my favorite part of all , the hair ! fit your second piping bag with the open star\nbeginning on either side of the rim of the hat , pipe and release 2-3 lines of frosting to look like the hair coming out from under the helmet\nthen , pipe and swirl the frosting to create the curls , repeat on both sides of the face\nuse the black decorating icing and small round\ni like to change the faces for each cake pop to give them a bit more personality\nyou can add tiny highlights to any of the open eyes with the white frosting\nfor the nutcrackers with only a mustache i added noses and mouths , but i skipped this step if i was going to give them beards\nadd mustaches to all of the characters by beginning right below the nose and piping one side of the mustache , then the other , with the white frosting\nwait until the jackets are complete to add the beards\nyou can also use the pink decorating icing , and a small round piping\npaint the design in the middle of the jacket\nthen use the black decorating icing to pipe around it , as well as to pipe the outline for each sleeve\npipe the sleeve designs as i did , or get creative with your own\nwait at least 15 minutes for the black icing to set a little before using a thin brush to paint the gold over it\nadd 2 gold dragees for buttons\nadd the hands to each nutcracker using the same skin tone fondant as you did for the top of the cake pop\njust roll 2 little balls of the fondant and use a little water to attach them at the bottom of each sleeve\nnow is the time to add your beards if you'd like\ni created the cute nutcracker teeth using a little white fondant shaped like a semi circle , and i drew the teeth with the food marker before adding the mouth just below the mustache\nfor a fancy final touch i piped a little more of the white frosting across the bottom of each cake pop and sprinkled them with extra crushed peppermint\nnow you have an army of cute nutcrackers all dressed up and ready to attend any holiday party !\nTags:\ntime-to-make\ncourse\npreparation\noccasion\nfor-large-groups\ndesserts\nholiday-event\nwinter\ncakes\nchristmas\nseasonal\ntaste-mood\nsweet\nnumber-of-servings\n4-hours-or-less", "text_length": 5902 }, { "id": "500263", "title": "lemon infused honey with variations", "description": "honey(raw organic is best) is one of nature’s miracles. it is a delicious ingredient in many foods, has antibacterial properties, works as a humectant (keeps things moist), soothes a cough or sore throat, and makes your tea about 1,000 better-and that’s just scratching the surface really. whether you’re using it as a sweetener, or trying to kick a cough, it’s just plain useful. here are 5 flavors (and a general method) to infuse your honey and make it that much more wonderful. from everydayroots.", "minutes": 15, "ingredients": [ "honey", "lemon peel", "lemons", "cinnamon", "ground cinnamon", "gingerroot", "ground ginger", "whole cloves", "apple cider vinegar" ], "steps": [ "lemon honey:", "pour 1 cup of honey into your pan and add 1 tablespoon of freshly grated lemon peel", "toss in 2 slices for boosted flavor if you like", "heat these together for about 10 minutes , making sure to keep the heat relatively low", "burned honey doesnt taste as bad as some other things do burned , but you still want to avoid it", "around 115 degrees fahrenheit releases the flavors nicely , but it will depend on your stovetop", "after youve heated the mixture , let it sit for 1-2 hours or up to 1-2 weeks", "after its infused strain if youd like , and place in a glass jar with a tightly fitting top", "know the longer it sits for the stronger it will taste", "good to use: if you have a bad cough or cold , place a healthy dollop of your lemon infused honey at the bottom of a cup", "pour freshly boiled water over the top , drop in a teabag , and give it a good stir", "the lemon can loosen phlegm , while the honey soothes irritation", "you can also slowly heat the lemon infused honey while adding the juice of one freshly squeezed lemon", "when its still hot and liquid , sip slowly", "cinnamon honey:", "pour 1 cup of honey into the saucepan , and drop in the cinnamon sticks", "push them down with a spoon to submerge them", "for 10 minutes on low heat let the mixture heat up , and then let it sit for around 2 hours or up to 1-2 weeks", "strain if youd like and store in glass jar", "good if used: in tea , just like the lemon-honey , or eaten straight off the spoon", "its also delicious spread on a plain piece of toast", "cinnamon is chock full of anti-oxidants , possesses antifungal properties , and helps break up congestions / clear the sinuses", "even just a half a teaspoon a day has been shown to lower cholesterol levels", "ginger honey:", "pour 1 cup of honey into a saucepan and add 1 tablespoon of finely chopped gingerroot", "you can add a small pinch of ground ginger if youd like as well , but it does have a strong flavor", "on low heat let the mixture sit for 10 minutes", "when its done let it infuse for 2 hours or up to 2 weeks in a glass jar with a tightly fitting lid", "strain when its finished if youd like", "best used: in your tea when youre feeling ill-especially with an upset tummy , since both ginger and honey are known to soothe your stomach and chase off bugs", "the added ginger helps circulation , flushing toxins through your systems and helping get rid of aches and chills", "if youre in a pinch and have wound up with a minor abrasion , applying this cooled and then covering with gauze can help it heal , and the ginger fights inflammation", "not to be confused with clover honey , clove honey is made by infusing whole cloves with honey , whereas clover honey is made from the nectar of clover flowers", "cloves are great at numbing pain and the honey makes a happy , healthy , medium to ingest it with", "pour 1 cup of honey into a saucepan , and then add 5-10 whole cloves", "on low , heat for 10 minutes before letting it infuse for 2 hours or up to 2 weeks , putting it in a jar with a tightly fitting lid", "strain when its finished if youd like", "best used: in tea when you have a sore throat or a toothache , or dabbed directly on the gum by a sore tooth", "the eugenol in the clove is a powerful numbing agent that was used by dentists before modern painkillers were created , and is so effective it is still used in modern dentistry in an extracted form", "if you have a little cut or sore in your mouth , the honey may help it heal faster and keep bad bacteria out while the cloves take care of the discomfort", "apple cider vinegar honey:", "add 1 cup of honey to a saucepan , and then pour in 2-3 tablespoons of apple cider vinegar", "let it heat over low heat for 10 minutes , stirring well about halfway through", "place in a jar and let it sit for as long as you like-its taste and benefits are all there pretty quickly , and it doesnt need to sit as long as something like cinnamon sticks or cloves would", "best:if you make the braggs apple cider vinegar health drink you can try adding this for an extra kick", "while this is subject to opinion , i think it tastes good stirred in to tea or a glass of lemon water in the morning", "apple cider vinegar can help neutralize and correct excess acidity in our bodies and helps a number of issues from an upset stomach to easing sore throats to showing promise in treating diabetes", "storage:", "the shelf-life , if stored in a glass jar with a tightly fitting lid , is 6 months", "some people say it can last years , but i have never experimented with that", "even with plant matter , it can go a long time without needing to be refrigerated", "simply store in a cool place away from direct sunlight", "straining is more for looks / taste , and is easiest when the honey has been warmed slightly after sitting for a few hours so it is runnier", "if you want to let it infuse for longer than several hours , pour it into your jar so its not sitting out in the open for a super long time", "when its infused enough , simply re-heat before straining by placing the jar in warm water if youd like", "-if crystals form , set the honey in a pot of gently simmered water", "the crystals will melt and your honey will be smooth again", "-a nice touch for flavor is to add 3 tablespoons of diced or roughly chopped fruit", "apple-strawberry is one of my favorite flavors for eating on toast with butter", "i dont strain it at the end either", "-flavored honey makes an awesome gift in a nice decorative jar , and you can actually get honeystix at many craft / party stores", "-freely adjust to taste , and experiment", "its not an exact science , and its all about what you like and whats good for you" ], "tags": [ "weeknight", "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "north-american", "condiments-etc", "african", "easy", "european", "vegan", "vegetarian", "dietary", "gifts" ], "nutrition": { "calories": 5200.6, "total_fat": 3.0, "sugar": 5570.0, "sodium": 3.0, "protein": 11.0, "saturated_fat": 2.0, "carbohydrates": 468.0 }, "raw_text": "lemon infused honey with variations\nIngredients:\nhoney\nlemon peel\nlemons\ncinnamon\nground cinnamon\ngingerroot\nground ginger\nwhole cloves\napple cider vinegar\nSteps:\nlemon honey:\npour 1 cup of honey into your pan and add 1 tablespoon of freshly grated lemon peel\ntoss in 2 slices for boosted flavor if you like\nheat these together for about 10 minutes , making sure to keep the heat relatively low\nburned honey doesnt taste as bad as some other things do burned , but you still want to avoid it\naround 115 degrees fahrenheit releases the flavors nicely , but it will depend on your stovetop\nafter youve heated the mixture , let it sit for 1-2 hours or up to 1-2 weeks\nafter its infused strain if youd like , and place in a glass jar with a tightly fitting top\nknow the longer it sits for the stronger it will taste\ngood to use: if you have a bad cough or cold , place a healthy dollop of your lemon infused honey at the bottom of a cup\npour freshly boiled water over the top , drop in a teabag , and give it a good stir\nthe lemon can loosen phlegm , while the honey soothes irritation\nyou can also slowly heat the lemon infused honey while adding the juice of one freshly squeezed lemon\nwhen its still hot and liquid , sip slowly\ncinnamon honey:\npour 1 cup of honey into the saucepan , and drop in the cinnamon sticks\npush them down with a spoon to submerge them\nfor 10 minutes on low heat let the mixture heat up , and then let it sit for around 2 hours or up to 1-2 weeks\nstrain if youd like and store in glass jar\ngood if used: in tea , just like the lemon-honey , or eaten straight off the spoon\nits also delicious spread on a plain piece of toast\ncinnamon is chock full of anti-oxidants , possesses antifungal properties , and helps break up congestions / clear the sinuses\neven just a half a teaspoon a day has been shown to lower cholesterol levels\nginger honey:\npour 1 cup of honey into a saucepan and add 1 tablespoon of finely chopped gingerroot\nyou can add a small pinch of ground ginger if youd like as well , but it does have a strong flavor\non low heat let the mixture sit for 10 minutes\nwhen its done let it infuse for 2 hours or up to 2 weeks in a glass jar with a tightly fitting lid\nstrain when its finished if youd like\nbest used: in your tea when youre feeling ill-especially with an upset tummy , since both ginger and honey are known to soothe your stomach and chase off bugs\nthe added ginger helps circulation , flushing toxins through your systems and helping get rid of aches and chills\nif youre in a pinch and have wound up with a minor abrasion , applying this cooled and then covering with gauze can help it heal , and the ginger fights inflammation\nnot to be confused with clover honey , clove honey is made by infusing whole cloves with honey , whereas clover honey is made from the nectar of clover flowers\ncloves are great at numbing pain and the honey makes a happy , healthy , medium to ingest it with\npour 1 cup of honey into a saucepan , and then add 5-10 whole cloves\non low , heat for 10 minutes before letting it infuse for 2 hours or up to 2 weeks , putting it in a jar with a tightly fitting lid\nstrain when its finished if youd like\nbest used: in tea when you have a sore throat or a toothache , or dabbed directly on the gum by a sore tooth\nthe eugenol in the clove is a powerful numbing agent that was used by dentists before modern painkillers were created , and is so effective it is still used in modern dentistry in an extracted form\nif you have a little cut or sore in your mouth , the honey may help it heal faster and keep bad bacteria out while the cloves take care of the discomfort\napple cider vinegar honey:\nadd 1 cup of honey to a saucepan , and then pour in 2-3 tablespoons of apple cider vinegar\nlet it heat over low heat for 10 minutes , stirring well about halfway through\nplace in a jar and let it sit for as long as you like-its taste and benefits are all there pretty quickly , and it doesnt need to sit as long as something like cinnamon sticks or cloves would\nbest:if you make the braggs apple cider vinegar health drink you can try adding this for an extra kick\nwhile this is subject to opinion , i think it tastes good stirred in to tea or a glass of lemon water in the morning\napple cider vinegar can help neutralize and correct excess acidity in our bodies and helps a number of issues from an upset stomach to easing sore throats to showing promise in treating diabetes\nstorage:\nthe shelf-life , if stored in a glass jar with a tightly fitting lid , is 6 months\nsome people say it can last years , but i have never experimented with that\neven with plant matter , it can go a long time without needing to be refrigerated\nsimply store in a cool place away from direct sunlight\nstraining is more for looks / taste , and is easiest when the honey has been warmed slightly after sitting for a few hours so it is runnier\nif you want to let it infuse for longer than several hours , pour it into your jar so its not sitting out in the open for a super long time\nwhen its infused enough , simply re-heat before straining by placing the jar in warm water if youd like\n-if crystals form , set the honey in a pot of gently simmered water\nthe crystals will melt and your honey will be smooth again\n-a nice touch for flavor is to add 3 tablespoons of diced or roughly chopped fruit\napple-strawberry is one of my favorite flavors for eating on toast with butter\ni dont strain it at the end either\n-flavored honey makes an awesome gift in a nice decorative jar , and you can actually get honeystix at many craft / party stores\n-freely adjust to taste , and experiment\nits not an exact science , and its all about what you like and whats good for you\nTags:\nweeknight\n15-minutes-or-less\ntime-to-make\ncourse\ncuisine\npreparation\noccasion\nnorth-american\ncondiments-etc\nafrican\neasy\neuropean\nvegan\nvegetarian\ndietary\ngifts", "text_length": 5868 }, { "id": "18411", "title": "spiral challah", "description": "one of my favorite challah recipes from the new jewish holiday cookbook: an international collection of recipes and customs. intricate instructions insure that you won't go wrong. read the whole recipe before you even attempt to start!", "minutes": 95, "ingredients": [ "white bread flour", "bread machine quick-acting active dry yeast", "sugar", "salt", "anise seed", "sesame seeds", "eggs", "canola oil", "olive oil", "honey", "tap water", "light raisins" ], "steps": [ "mixer method-----------", "in the large bowl of a heavy-duty electric mixer that has a dough-kneading hook , put about 5 cups of the bread flour , yeast , sugar , salt , and seeds", "mix the dry ingredients by holding the hook in your hand and using it to stir", "add 3 eggs and the oil and honey to the flour mixture , and stir in with the hook", "it is not necessary to mix well", "finally , add the hot water and stir in", "set the bowl into the mixer , and attach the dough hook", "turn the mixer to kneading speed", "if the dough is very wet and soft , add about cup flour or enough so that the dough begins to gather around the hook", "as the dough kneads , lightly sprinkle just enough flour around the inside surface of the bowl so that the dough stays on the hook and does not come down off the hook into the bottom of the bowl", "you will probably need to use more flour in the beginning , and less as the dough kneads", "let the dough knead for about 5 to 10 minutes , or until it is very smooth", "when it is almost done kneading , it should need very little or no more flour and should almost clean the inner surface of the bowl", "this may happen if the bowl is too small for the recipe", "consider reducing the recipe by one-third in the future", "remove the dough hook from the dough , but leave the dough in the mixer bowl", "cover the bowl with a plastic lid or a piece of plastic wrap so the dough does not dry out , and let it rest for 20 minutes", "it will probably not rise very much", "hand method-----------", "in a large bowl , combine 4 cups of the bread flour , yeast , sugar , and salt , and mix to combine using a sturdy mixing spoon", "add 3 eggs and the oil and honey to the flour mixture , and stir in lightly", "finally , add the hot water , and stir it in very well", "stir in about 1 1 / 2 cups more flour , and mix to make a soft , sticky dough", "let the dough rest , covered , for about 5 minutes to allow the flour to absorb some moisture", "turn out the dough onto a well-floured surface , and knead , adding small sprinkles of flour as needed to keep the dough from sticking to your hands or the surface", "try to keep your hands free of sticky dough , as this will make even more dough stick", "to clean your hands , sprinkle them lightly with flour and rub them together", "knead for about 10 to 15 minutes , or until the dough is very smooth and silky feeling , and is no longer sticky", "to keep the dough from drying out , put it into an ungreased covered bowl , or turn a bowl over the dough on the kneading surface , or cover the dough with plastic", "let it rest for 20 minutes", "it will probably not rise very much", "both methods-----------", "while the dough is resting , prepare the baking sheets", "use large , heavy , flat , shiny aluminum baking sheets and coat them with nonstick cooking spray or top them with special parchment paper used for baking", "to easily remove the dough from a bowl , sprinkle a little extra flour over the dough , and use a spatula to push the flour all the way down the sides of the bowl while completely loosening the dough at the same time", "turn out the dough onto a lightly floured board , and press it gently into a rough mound of even thickness", "cut the dough in half", "shape each half into a spiral loaf adding raisins , if desired , as directed below", "be careful not to stretch or tear the dough as you shape it , or the surface of the loaf may develop holes when it rises and bakes", "for a spiral-----------", "with very lightly floured hands , gently squeeze the dough into a snake of even thickness that is about 36 inches long", "place the snake horizontally on a lightly floured countertop or other surface", "use your finger", "if using raisins , press about cup of them into the top of the dough , arranging them so that none are touching and the whole surface is covered", "beginning with the long edge closest to you , tightly roll up the dough like a very long jelly roll , forming a neat log", "pinch the remaining long edge of the dough tightly against the log so that it cannot unroll , and pinch both ends of the log closed", "gently roll the log on a floured surface to smooth down the pinched long edge and to coat the log completely with flour", "brush off any excess flour", "with your hand , raise one end of the log so it points upward", "fold it over about 2 inches so the rough end of the log will not show at the top of the loaf , but still keep this end slightly raised so it will be the highest part of the loaf", "use your other hand to neatly wind the rest of the log around the bent end in a spiral fashion , keeping the seam side down", "tuck the final end neatly under the bottom of the round loaf , and pinch it against the loaf so that the spiral cannot unravel", "carefully transfer the loaf to the center of a prepared baking sheet", "repeat with the second half of the dough to form another round loaf", "these are large challot , and each must be placed on its own baking sheet", "as soon as the loaves are shaped , brush them heavily with egg glaze", "for the glaze , beat the remaining egg with a teaspoon of water until the egg is barely frothy", "or use the remaining cup egg substitute directly from the carton", "let the loaves rise at room temperature until they are almost , but not quite double", "put each loaf on the middle rack of a cold oven", "raise the heat to 350 degrees", "bake for 45 to 50 minutes , or until the loaves sound hollow when tapped on the bottom", "immediately remove the loaves from the baking sheets , and cool them completely on wire racks" ], "tags": [ "weeknight", "time-to-make", "course", "cuisine", "preparation", "occasion", "breads", "jewish-ashkenazi", "oven", "european", "dinner-party", "heirloom-historical", "holiday-event", "kosher", "dietary", "rosh-hashana", "yeast", "equipment", "small-appliance", "mixer", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 2518.3, "total_fat": 109.0, "sugar": 385.0, "sodium": 103.0, "protein": 113.0, "saturated_fat": 48.0, "carbohydrates": 137.0 }, "raw_text": "spiral challah\nIngredients:\nwhite bread flour\nbread machine quick-acting active dry yeast\nsugar\nsalt\nanise seed\nsesame seeds\neggs\ncanola oil\nolive oil\nhoney\ntap water\nlight raisins\nSteps:\nmixer method-----------\nin the large bowl of a heavy-duty electric mixer that has a dough-kneading hook , put about 5 cups of the bread flour , yeast , sugar , salt , and seeds\nmix the dry ingredients by holding the hook in your hand and using it to stir\nadd 3 eggs and the oil and honey to the flour mixture , and stir in with the hook\nit is not necessary to mix well\nfinally , add the hot water and stir in\nset the bowl into the mixer , and attach the dough hook\nturn the mixer to kneading speed\nif the dough is very wet and soft , add about cup flour or enough so that the dough begins to gather around the hook\nas the dough kneads , lightly sprinkle just enough flour around the inside surface of the bowl so that the dough stays on the hook and does not come down off the hook into the bottom of the bowl\nyou will probably need to use more flour in the beginning , and less as the dough kneads\nlet the dough knead for about 5 to 10 minutes , or until it is very smooth\nwhen it is almost done kneading , it should need very little or no more flour and should almost clean the inner surface of the bowl\nthis may happen if the bowl is too small for the recipe\nconsider reducing the recipe by one-third in the future\nremove the dough hook from the dough , but leave the dough in the mixer bowl\ncover the bowl with a plastic lid or a piece of plastic wrap so the dough does not dry out , and let it rest for 20 minutes\nit will probably not rise very much\nhand method-----------\nin a large bowl , combine 4 cups of the bread flour , yeast , sugar , and salt , and mix to combine using a sturdy mixing spoon\nadd 3 eggs and the oil and honey to the flour mixture , and stir in lightly\nfinally , add the hot water , and stir it in very well\nstir in about 1 1 / 2 cups more flour , and mix to make a soft , sticky dough\nlet the dough rest , covered , for about 5 minutes to allow the flour to absorb some moisture\nturn out the dough onto a well-floured surface , and knead , adding small sprinkles of flour as needed to keep the dough from sticking to your hands or the surface\ntry to keep your hands free of sticky dough , as this will make even more dough stick\nto clean your hands , sprinkle them lightly with flour and rub them together\nknead for about 10 to 15 minutes , or until the dough is very smooth and silky feeling , and is no longer sticky\nto keep the dough from drying out , put it into an ungreased covered bowl , or turn a bowl over the dough on the kneading surface , or cover the dough with plastic\nlet it rest for 20 minutes\nit will probably not rise very much\nboth methods-----------\nwhile the dough is resting , prepare the baking sheets\nuse large , heavy , flat , shiny aluminum baking sheets and coat them with nonstick cooking spray or top them with special parchment paper used for baking\nto easily remove the dough from a bowl , sprinkle a little extra flour over the dough , and use a spatula to push the flour all the way down the sides of the bowl while completely loosening the dough at the same time\nturn out the dough onto a lightly floured board , and press it gently into a rough mound of even thickness\ncut the dough in half\nshape each half into a spiral loaf adding raisins , if desired , as directed below\nbe careful not to stretch or tear the dough as you shape it , or the surface of the loaf may develop holes when it rises and bakes\nfor a spiral-----------\nwith very lightly floured hands , gently squeeze the dough into a snake of even thickness that is about 36 inches long\nplace the snake horizontally on a lightly floured countertop or other surface\nuse your finger\nif using raisins , press about cup of them into the top of the dough , arranging them so that none are touching and the whole surface is covered\nbeginning with the long edge closest to you , tightly roll up the dough like a very long jelly roll , forming a neat log\npinch the remaining long edge of the dough tightly against the log so that it cannot unroll , and pinch both ends of the log closed\ngently roll the log on a floured surface to smooth down the pinched long edge and to coat the log completely with flour\nbrush off any excess flour\nwith your hand , raise one end of the log so it points upward\nfold it over about 2 inches so the rough end of the log will not show at the top of the loaf , but still keep this end slightly raised so it will be the highest part of the loaf\nuse your other hand to neatly wind the rest of the log around the bent end in a spiral fashion , keeping the seam side down\ntuck the final end neatly under the bottom of the round loaf , and pinch it against the loaf so that the spiral cannot unravel\ncarefully transfer the loaf to the center of a prepared baking sheet\nrepeat with the second half of the dough to form another round loaf\nthese are large challot , and each must be placed on its own baking sheet\nas soon as the loaves are shaped , brush them heavily with egg glaze\nfor the glaze , beat the remaining egg with a teaspoon of water until the egg is barely frothy\nor use the remaining cup egg substitute directly from the carton\nlet the loaves rise at room temperature until they are almost , but not quite double\nput each loaf on the middle rack of a cold oven\nraise the heat to 350 degrees\nbake for 45 to 50 minutes , or until the loaves sound hollow when tapped on the bottom\nimmediately remove the loaves from the baking sheets , and cool them completely on wire racks\nTags:\nweeknight\ntime-to-make\ncourse\ncuisine\npreparation\noccasion\nbreads\njewish-ashkenazi\noven\neuropean\ndinner-party\nheirloom-historical\nholiday-event\nkosher\ndietary\nrosh-hashana\nyeast\nequipment\nsmall-appliance\nmixer\nnumber-of-servings\n4-hours-or-less", "text_length": 5865 }, { "id": "344742", "title": "cilantro lime leftover turkey stew", "description": "this recipe makes a tangy flavor-filled meaty soup that is a great way to use what is left of the thanksgiving bird after the family carnivores are finished with it. i have been developing this recipe since late 2001 when i lost my job right after the 9/11 disaster and had too much time on my hands. this stew has now become a family favorite. very low fat and nutritious, it makes for a complete meal. it is not suited as a side dish to a main course.", "minutes": 2970, "ingredients": [ "turkey carcass", "water", "corn", "stewed tomatoes", "yellow onions", "green peppers", "carrot", "fresh garlic cloves", "dried celery leaves", "dried ancho chile powder", "oregano", "ground coriander", "ground cayenne pepper", "fresh cilantro", "limes", "salt", "salsa verde" ], "steps": [ "this recipe takes two days to make , not continuous work mind you , but short periods of intense activity , separated by many hours of slothful relaxation", "there are two main phases , the first is to make the meaty turkey broth base , the second , to make the complete stew", "phase - i", "secure a large crock pot or conventional pot of at least six quarts capacity", "if you do not have one , procure one from a neighbor", "a handgun may be helpful if they are not very cooperative", "take the turkey carcass and violently rip it limb-from-limb until it fits into your pot", "if you are timid , find another more \"pc\" recipe , you pretender !", "fill the pot with ordinary water to cover the turkey", "i typically use five to six quarts", "no fancy froo-froo water from places like france is needed", "if you think you need it anyway , then get the hell out of dodge and find another recipe !", "slice the carrot into less than 1 / 8\" slices and put into the pot", "strain the garlic cloves finely and put in pot", "add 1 tbsp of the dried celery leaves", "put the pot on the stovetop on low heat for 3 to 4 hours , or until the meat simply falls off the bone", "do not boil , just use slow heat with a few bubbles rising", "boiling will kill the flavor", "a large crockpot can also be used", "after truning off the heat , let the pot cool down for an hour , and then place it into the fridge overnight", "i do this so the fat in the broth will rise to the top and harden , so it can be easily removed in the morning", "leaving the fat in this stew will inflate your waistline -- as if the beer you drink isn't doing enough !", "phase - ii", "the next morning , get the pot from the fridge and skim off the fat from the top with a large spoon", "then you will have to get your hands dirty", "if you have recently changed the oil in your bike , you better scrub up but good", "clean hands are a must", "separate the meat from the bones by hand", "i set up two large bowls , one for bones and gristle , the other for cleaned turkey meat", "remove the meat and bones from the pot and separate into the two bowls until there is only broth left in the pot", "put the remnants of the skin , the carrot slices , and anything that looks funny to you in the bone bowl", "toss what is in the bone bowl into the trash or out the window if you have no trash can", "next go through the meat bowl and cut up any large chunks of meat with a knife", "i like to chop it in the direction of the muscle fibers so you leave long shreds of meat", "that makes things interesting in the bowl when eating , unlike the factory-made stuff you get in cans", "for six quarts of soup use about 1-1 / 2 quarts of shredded turkey", "if you have more meat than that , set it aside and use it for burrito filling", "if you use more meat it becomes too thick", "place the pot of broth on the stove and start to heat it slowly", "put the burner on medium heat to start , no hurry now", "toss in the turkey from the meat bowl , open the cans of sweet corn , drain them of water , and put the corn into the pot", "then open the can of tomatoes and put it all into the pot without draining", "slice the onions and peppers into strips , less than 1 / 4 inch wide and at least 1-1 / 2 inches long", "do not finely chop , unless you want to make a bland uninteresting chowder", "brown the onions and peppers in a large pan in oil", "hey ! don't use a lot of oil , this is a low fat recipe", "turn the sliced veggies so they don't burn , yet get a bit brown on the edges", "then dump them into the pot", "next add the rest of the dried celery leaves , the ancho chili powder , the coriander , and cayenne", "stir well", "then wait for the pot to start bubbling", "not boiling -- just slowly bubbling", "while you are waiting for this , squeeze the juice from the limes into a bowl", "then thoroughly wash about 2 / 3 of the bunch of cilantro and strip the leaves from the stems with a knife", "the remaining 1 / 3 bunch will be used later as garnish when serving", "when the pot starts to bubble , turn the heat down to low and add 3 / 4 of the lime juice and the cilantro leaves", "do not boil", "if your pot is not full to six quarts capacity , now is the time to add more water", "this recipe is for six quarts of stew", "now add salt to taste", "i usually end up adding about 1+ level tbsp , but you might like it different", "cover the pot and let it very slowly bubble for 1 to 1-1 / 2 hours", "if it bubbles vigorously , turn the heat down even more", "stir it up about every ten minutes or so so it all gets well mixed together", "then about 10 minutes before the end add the remaining lime juice", "this is the time to taste it to see if you need more salt , lime or other ingredients to taste", "after you take the pot off the heat , let it sit about 30 minutes to let the flavors blend and develop more", "with this stew , the longer you wait , the better it gets", "serve it up in large bowls", "i like to add a few tbsp of salsa verde and a large dollop of sour cream in the middle of each bowl", "don't stir it in , just plunk it into the bowl", "this adds a bit of temperature and flavor contrast to the stew", "then garnish with the rest of the cilantro", "and hey , there is not need to eat it right away ! this stew is even better after you cool it in the fridge for a day and reheat", "if you don't have hungry guests that need to eat right away , set it aside , and go for a ride instead", "it will be even better the next day" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "main-dish", "poultry", "american", "southwestern-united-states", "tex-mex", "1-day-or-more", "easy", "turkey", "crock-pot-slow-cooker", "stove-top", "one-dish-meal", "inexpensive", "meat", "whole-turkey", "equipment", "presentation", "served-hot" ], "nutrition": { "calories": 158.4, "total_fat": 2.0, "sugar": 32.0, "sodium": 12.0, "protein": 10.0, "saturated_fat": 1.0, "carbohydrates": 12.0 }, "raw_text": "cilantro lime leftover turkey stew\nIngredients:\nturkey carcass\nwater\ncorn\nstewed tomatoes\nyellow onions\ngreen peppers\ncarrot\nfresh garlic cloves\ndried celery leaves\ndried ancho chile powder\noregano\nground coriander\nground cayenne pepper\nfresh cilantro\nlimes\nsalt\nsalsa verde\nSteps:\nthis recipe takes two days to make , not continuous work mind you , but short periods of intense activity , separated by many hours of slothful relaxation\nthere are two main phases , the first is to make the meaty turkey broth base , the second , to make the complete stew\nphase - i\nsecure a large crock pot or conventional pot of at least six quarts capacity\nif you do not have one , procure one from a neighbor\na handgun may be helpful if they are not very cooperative\ntake the turkey carcass and violently rip it limb-from-limb until it fits into your pot\nif you are timid , find another more \"pc\" recipe , you pretender !\nfill the pot with ordinary water to cover the turkey\ni typically use five to six quarts\nno fancy froo-froo water from places like france is needed\nif you think you need it anyway , then get the hell out of dodge and find another recipe !\nslice the carrot into less than 1 / 8\" slices and put into the pot\nstrain the garlic cloves finely and put in pot\nadd 1 tbsp of the dried celery leaves\nput the pot on the stovetop on low heat for 3 to 4 hours , or until the meat simply falls off the bone\ndo not boil , just use slow heat with a few bubbles rising\nboiling will kill the flavor\na large crockpot can also be used\nafter truning off the heat , let the pot cool down for an hour , and then place it into the fridge overnight\ni do this so the fat in the broth will rise to the top and harden , so it can be easily removed in the morning\nleaving the fat in this stew will inflate your waistline -- as if the beer you drink isn't doing enough !\nphase - ii\nthe next morning , get the pot from the fridge and skim off the fat from the top with a large spoon\nthen you will have to get your hands dirty\nif you have recently changed the oil in your bike , you better scrub up but good\nclean hands are a must\nseparate the meat from the bones by hand\ni set up two large bowls , one for bones and gristle , the other for cleaned turkey meat\nremove the meat and bones from the pot and separate into the two bowls until there is only broth left in the pot\nput the remnants of the skin , the carrot slices , and anything that looks funny to you in the bone bowl\ntoss what is in the bone bowl into the trash or out the window if you have no trash can\nnext go through the meat bowl and cut up any large chunks of meat with a knife\ni like to chop it in the direction of the muscle fibers so you leave long shreds of meat\nthat makes things interesting in the bowl when eating , unlike the factory-made stuff you get in cans\nfor six quarts of soup use about 1-1 / 2 quarts of shredded turkey\nif you have more meat than that , set it aside and use it for burrito filling\nif you use more meat it becomes too thick\nplace the pot of broth on the stove and start to heat it slowly\nput the burner on medium heat to start , no hurry now\ntoss in the turkey from the meat bowl , open the cans of sweet corn , drain them of water , and put the corn into the pot\nthen open the can of tomatoes and put it all into the pot without draining\nslice the onions and peppers into strips , less than 1 / 4 inch wide and at least 1-1 / 2 inches long\ndo not finely chop , unless you want to make a bland uninteresting chowder\nbrown the onions and peppers in a large pan in oil\nhey ! don't use a lot of oil , this is a low fat recipe\nturn the sliced veggies so they don't burn , yet get a bit brown on the edges\nthen dump them into the pot\nnext add the rest of the dried celery leaves , the ancho chili powder , the coriander , and cayenne\nstir well\nthen wait for the pot to start bubbling\nnot boiling -- just slowly bubbling\nwhile you are waiting for this , squeeze the juice from the limes into a bowl\nthen thoroughly wash about 2 / 3 of the bunch of cilantro and strip the leaves from the stems with a knife\nthe remaining 1 / 3 bunch will be used later as garnish when serving\nwhen the pot starts to bubble , turn the heat down to low and add 3 / 4 of the lime juice and the cilantro leaves\ndo not boil\nif your pot is not full to six quarts capacity , now is the time to add more water\nthis recipe is for six quarts of stew\nnow add salt to taste\ni usually end up adding about 1+ level tbsp , but you might like it different\ncover the pot and let it very slowly bubble for 1 to 1-1 / 2 hours\nif it bubbles vigorously , turn the heat down even more\nstir it up about every ten minutes or so so it all gets well mixed together\nthen about 10 minutes before the end add the remaining lime juice\nthis is the time to taste it to see if you need more salt , lime or other ingredients to taste\nafter you take the pot off the heat , let it sit about 30 minutes to let the flavors blend and develop more\nwith this stew , the longer you wait , the better it gets\nserve it up in large bowls\ni like to add a few tbsp of salsa verde and a large dollop of sour cream in the middle of each bowl\ndon't stir it in , just plunk it into the bowl\nthis adds a bit of temperature and flavor contrast to the stew\nthen garnish with the rest of the cilantro\nand hey , there is not need to eat it right away ! this stew is even better after you cool it in the fridge for a day and reheat\nif you don't have hungry guests that need to eat right away , set it aside , and go for a ride instead\nit will be even better the next day\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\nnorth-american\nmain-dish\npoultry\namerican\nsouthwestern-united-states\ntex-mex\n1-day-or-more\neasy\nturkey\ncrock-pot-slow-cooker\nstove-top\none-dish-meal\ninexpensive\nmeat\nwhole-turkey\nequipment\npresentation\nserved-hot", "text_length": 5840 }, { "id": "292326", "title": "step by step meringue", "description": "this is a step by step recipe to create a stable sweet meringue for virtually any type of pie, enough to cover a 9 inch pie well. if you use the lower sugar amount with the cornstarch mixture this meringue is almost guaranteed not to weep. the original recipe came from my paternal grandmother, eva winston conley of west texas. she also taught me how to properly crack a raw egg and separate it.", "minutes": 60, "ingredients": [ "egg whites", "cream of tartar", "salt", "granulated sugar", "vanilla extract" ], "steps": [ "if you are using the meringue for a baked pie begin making the meringue at least 20 minutes before the pie is done baking so that the meringue can be applied to a piping hot filling", "once the meringue is made it should be applied to the pie within 5 minutes or it will begin to lose volume", "if you are using the meringue for a refrigerated pie instead of using cream of tartar make a cornstarch mixture by combining 1 tablespoon of cornstarch and mixing thoroughly with 1 / 3 cup of cold water , heat the mixture on the stove in a small saucepan while stirring constantly over low heat until it thickens , then set aside to cool", "for a meringue with more volume start with refrigerated eggs that are at least several days old", "older egg whites create more volume than newer egg whites", "cold eggs separate more easily than temperate eggs because cold egg whites hold together better", "use a clean dry large glass or stainless steel mixing bowl to beat the egg whites in , a small clean dry dish to place the egg in and clean dry beaters to beat the egg whites with", "egg whites will not whip as well if there is any grease or moisture on the bowl , dish or beaters", "separate the egg yolks from the egg whites , cracking the egg shell gently in the center of the side by knocking it against the counter", "placing your thumbnails on either side of the crack in the egg shell , gently pull the egg shell halves apart over the dish , transferring the egg yolk from one shell half to the other , allowing the egg white to fall into the dish", "repeat this until all the egg white has fallen into the bowl then set aside the egg yolk", "if the egg yolk breaks during this step make certain to remove any traces of yolk from the egg whites in the dish using an empty egg shell half or a clean dry spoon", "the smallest amount of egg yolk in the egg white mixture can cause the egg whites to fail to whip properly", "when all the egg white has been placed in the dish and you are certain that the egg white has no yolk or shell in it - transfer the egg whites to the mixing bowl and repeat for all the remaining eggs", "set the egg whites aside", "if using refrigerated eggs allow 15 to 20 minutes for the egg whites to warm to room temperature", "using either the beaters or a clean dry whisk beat the egg whites until foamy then add the salt and beat well", "if you are using the meringue on a pie that will not be refrigerated add the 1 / 2 teaspoon cream of tartar or 1 tablespoon piping gel to the egg white mixture and beat until incorporated", "set the mixer to medium high and beat the egg whites until they form soft peaks", "reduce the mixer speed to medium and begin to gradually beat the sugar into the egg white mixture one tablespoon at a time", "when you have finished adding the sugar it is very important to make certain that the sugar is completely dissolved into the mixture", "to test for this simply rub a tiny bit of meringue between your fingers - if you feel any grit in the meringue then the sugar has not been completely incorporated - beat for a minute longer and test again", "using extra fine sugar makes this process faster and easier than using table sugar", "for a softer meringue use between 1 / 2 to 3 / 4 cup of sugar , for a harder meringue use between 3 / 4 to 1 cup of sugar", "a \"french meringue\" would require 1 cup of sugar", "if you are using the meringue with a refrigerated pie begin incorporating the cooled cornstarch mixture into the meringue one tablespoon at a time until you have finished adding the cornstarch mixture", "now add the vanilla extract and beat until it is well blended into the meringue", "the beating process is complete when you can hold a spoonful of meringue upside down and none of the mixture falls off", "continue beating the meringue until the peaks are as stiff as you desire", "once the meringue forms stiff peaks stop beating - do not over beat the mixture", "begin placing the meringue on top of the filling", "putting the meringue on a hot filling will seal the meringue underneath and will help to protect the meringue", "make certain that the meringue touches the edges of the pie crust as this will help to prevent shrinking later", "finish spreading the meringue over the pie", "bake the meringue in an oven that is preheated to 325 degrees", "bake for 20 to 30 minutes - be careful to watch the meringue closely as it will begin to brown quickly once it nears the end of the baking cycle", "overcooking can cause the meringue to become tough , sweat or burn", "if you want a meringue that is harder or more done lower the temperature to between 250 to 300 degrees and bake for a longer period of time", "meringues should be baked until light brown in color and dry to the touch", "serving & storage: cut a meringue pie using a cold wet knife dipping between cuts in cold water", "there are conflicting answers on whether or not baked meringues need to be refrigerated", "they are perfectly safe at room temperatures for up to 2 hours", "meringue pies should be stored in air-tight containers and are best eaten within a day or two", "if the pie is refrigerated it will eventually weep", "cooked meringue can be stored refrigerated for several days or frozen for up to 3 months", "meringue with higher sugar content is more likely to weep since it is the sugar in the meringue that attracts moisture", "using the cornstarch mixture in making the meringue helps to reduce weeping in refrigerated or frozen meringue pies", "a final" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "low-protein", "5-ingredients-or-less", "very-low-carbs", "pies-and-tarts", "desserts", "eggs-dairy", "easy", "european", "pies", "eggs", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "equipment", "small-appliance", "mixer", "3-steps-or-less" ], "nutrition": { "calories": 57.4, "total_fat": 0.0, "sugar": 50.0, "sodium": 1.0, "protein": 3.0, "saturated_fat": 0.0, "carbohydrates": 4.0 }, "raw_text": "step by step meringue\nIngredients:\negg whites\ncream of tartar\nsalt\ngranulated sugar\nvanilla extract\nSteps:\nif you are using the meringue for a baked pie begin making the meringue at least 20 minutes before the pie is done baking so that the meringue can be applied to a piping hot filling\nonce the meringue is made it should be applied to the pie within 5 minutes or it will begin to lose volume\nif you are using the meringue for a refrigerated pie instead of using cream of tartar make a cornstarch mixture by combining 1 tablespoon of cornstarch and mixing thoroughly with 1 / 3 cup of cold water , heat the mixture on the stove in a small saucepan while stirring constantly over low heat until it thickens , then set aside to cool\nfor a meringue with more volume start with refrigerated eggs that are at least several days old\nolder egg whites create more volume than newer egg whites\ncold eggs separate more easily than temperate eggs because cold egg whites hold together better\nuse a clean dry large glass or stainless steel mixing bowl to beat the egg whites in , a small clean dry dish to place the egg in and clean dry beaters to beat the egg whites with\negg whites will not whip as well if there is any grease or moisture on the bowl , dish or beaters\nseparate the egg yolks from the egg whites , cracking the egg shell gently in the center of the side by knocking it against the counter\nplacing your thumbnails on either side of the crack in the egg shell , gently pull the egg shell halves apart over the dish , transferring the egg yolk from one shell half to the other , allowing the egg white to fall into the dish\nrepeat this until all the egg white has fallen into the bowl then set aside the egg yolk\nif the egg yolk breaks during this step make certain to remove any traces of yolk from the egg whites in the dish using an empty egg shell half or a clean dry spoon\nthe smallest amount of egg yolk in the egg white mixture can cause the egg whites to fail to whip properly\nwhen all the egg white has been placed in the dish and you are certain that the egg white has no yolk or shell in it - transfer the egg whites to the mixing bowl and repeat for all the remaining eggs\nset the egg whites aside\nif using refrigerated eggs allow 15 to 20 minutes for the egg whites to warm to room temperature\nusing either the beaters or a clean dry whisk beat the egg whites until foamy then add the salt and beat well\nif you are using the meringue on a pie that will not be refrigerated add the 1 / 2 teaspoon cream of tartar or 1 tablespoon piping gel to the egg white mixture and beat until incorporated\nset the mixer to medium high and beat the egg whites until they form soft peaks\nreduce the mixer speed to medium and begin to gradually beat the sugar into the egg white mixture one tablespoon at a time\nwhen you have finished adding the sugar it is very important to make certain that the sugar is completely dissolved into the mixture\nto test for this simply rub a tiny bit of meringue between your fingers - if you feel any grit in the meringue then the sugar has not been completely incorporated - beat for a minute longer and test again\nusing extra fine sugar makes this process faster and easier than using table sugar\nfor a softer meringue use between 1 / 2 to 3 / 4 cup of sugar , for a harder meringue use between 3 / 4 to 1 cup of sugar\na \"french meringue\" would require 1 cup of sugar\nif you are using the meringue with a refrigerated pie begin incorporating the cooled cornstarch mixture into the meringue one tablespoon at a time until you have finished adding the cornstarch mixture\nnow add the vanilla extract and beat until it is well blended into the meringue\nthe beating process is complete when you can hold a spoonful of meringue upside down and none of the mixture falls off\ncontinue beating the meringue until the peaks are as stiff as you desire\nonce the meringue forms stiff peaks stop beating - do not over beat the mixture\nbegin placing the meringue on top of the filling\nputting the meringue on a hot filling will seal the meringue underneath and will help to protect the meringue\nmake certain that the meringue touches the edges of the pie crust as this will help to prevent shrinking later\nfinish spreading the meringue over the pie\nbake the meringue in an oven that is preheated to 325 degrees\nbake for 20 to 30 minutes - be careful to watch the meringue closely as it will begin to brown quickly once it nears the end of the baking cycle\novercooking can cause the meringue to become tough , sweat or burn\nif you want a meringue that is harder or more done lower the temperature to between 250 to 300 degrees and bake for a longer period of time\nmeringues should be baked until light brown in color and dry to the touch\nserving & storage: cut a meringue pie using a cold wet knife dipping between cuts in cold water\nthere are conflicting answers on whether or not baked meringues need to be refrigerated\nthey are perfectly safe at room temperatures for up to 2 hours\nmeringue pies should be stored in air-tight containers and are best eaten within a day or two\nif the pie is refrigerated it will eventually weep\ncooked meringue can be stored refrigerated for several days or frozen for up to 3 months\nmeringue with higher sugar content is more likely to weep since it is the sugar in the meringue that attracts moisture\nusing the cornstarch mixture in making the meringue helps to reduce weeping in refrigerated or frozen meringue pies\na final\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\nlow-protein\n5-ingredients-or-less\nvery-low-carbs\npies-and-tarts\ndesserts\neggs-dairy\neasy\neuropean\npies\neggs\ndietary\nlow-sodium\nlow-cholesterol\nlow-saturated-fat\nlow-calorie\nlow-carb\nlow-in-something\nequipment\nsmall-appliance\nmixer\n3-steps-or-less", "text_length": 5811 }, { "id": "692", "title": "cream puff paste", "description": "cream puff paste (pate a choux)", "minutes": 345, "ingredients": [ "all-purpose flour", "water", "sweet unsalted butter", "salt", "eggs", "egg" ], "steps": [ "put water , butter or salt in a large heavy saucepan and bring to a boil", "remove from heat and add the flour all in one fell swoop", "mix as quickly as possible with a sturdy wooden spoon", "this mixture is known as a \"panade\"", "return the saucepan to the stove over the lowest possible heat", "continue to stir with the wooden spoon while the panade dries out", "this will take about 5 minutes , and a thin crust will form on the bottom of the pan", "this is supposed to happen , so don't worry about it , and don't try to scrape it up and incorporate it into the dough , or you will have plaster chips in your pastries", "the dough should be soft , but when you pinch it between thumb and forefinger it should not stick to your hand", "dump the panade into a bowl , and let it cool for at least 5 minutes", "then add the eggs , one at a time , beating well after each addition", "the mixture should be smooth and creamy looking before you add the next egg", "after all 4 eggs have been beaten in , the dough will be shiny and satiny yellow , thick and heavy", "butter and flour a cookie sheet", "fill a pastry bag with the dough", "if you don't have a pastry bag , you can use a tablespoon to drop dollops of dough onto the cookie sheet for eclairs and / or cream puffs , but you really must have a pastry bag in order to make a cream puff ring", "for cream puffs , squeeze out balls about the size of ping pong or golf balls", "for eclairs , squeeze out oblongs at 3 to 4 inches long", "if you are using the recipe given above , you should end up with 14 to 16 pastries", "don't succumb to the temptation to make fewer and larger ones , for they won't cook properly if you do", "brush the tops of the pastries with beaten egg , using the bristles of the brush to gently push down and flatten out the little curlicues left by the pastry bag as you lifted it off", "finally , drag the tines of a dinner fork down the length of each eclair", "the resulting stripes will make for a more attractive and professional looking product", "for a cream puff ring , first mark a 10\" circle on the surface of the buttered and floured cookie sheet", "then , using a pastry gab , squeeze out a 1\" wide \"halo\" of cream puff paste right on top of the circle you've outlined", "squeeze another 1\" wide ring of dough adjacent to - and touching - the first", "squeeze a third ring directly over the \"crack\" between the other two", "brush the whole thing with beaten egg , and sprinkle a handful of thinly sliced almonds all over the top of the ring", "let the cream puffs , eclairs , or cream puff ring sit and \"dry\" for no less than 15 and no more than 25 minutes before baking", "the oven should be preheated to 375f for cream puffs and / or eclairs , and to 400f for a cream puff ring", "bake the former at 375f for about 30 minutes , or until they have puffed up nicely and turned golden brown", "bake the latter at 400f for about 45 minutes , or until it is well puffed and golden brown", "then , turn the oven off , open the door , and leave it halfway open for an hour", "if it won't stay ajar by itself , prop it open by wedging something in there", "this is to allow steam to escape and to let the pastries cool slowly and \"dry\" as they cool so that they won't collapse or become soft and soggy", "after an hour has passed , remove the pastries from the oven", "they are now ready to be filled", "to fill individual pastries: cut cream puffs and eclairs in half", "fill with whatever filling you desire", "replace lids", "glaze with icing or pour sauce on top", "serve", "it is wise not to fill pastries to far in advance of the serving time", "the closer the preparation time is to the serving time , the smaller the likelihood that the pastries will begin to soften or get soggy", "to fill a cream ring: use a slicing knife with a long serrated blade to cut the top off a cream puff ring", "fill the bottom with praline cream filling", "fill a pastry bag with sweetened whipped cream", "use a nozzle with a zigzag edge to squeeze out a layer of fancy puff-balls of whipped cream all over the layer of praline cream filling", "finally , replace the lid and dust the top with 10x powdered confectioners' sugar", "keep the cream puff ring in a cool dry place until serving time", "- - - - - - - - - - - - - - - - - - exported from mastercook praline filling recipe by : homemade good news serving size : 1 preparation time :0:00 categories : pastries amount measure ingredient -- preparation method -------- ------------ -------------------------------- 1 cup 10x powdered confectioners' sugar 1 / 2 cup almonds make the vanilla custard cream", "place the sugar and nuts in a heavy saucepan and place over medium heat", "stir constantly with a wooden spoon", "it will take a while for the sugar to melt because there is no water or other liquid in the pot", "keep on stirring ! as soon as the sugar melts , it will turn into caramel", "immediately remove from heat and pour the caramel onto an oiled marble slab or onto an oiled cookie sheet", "allow it to cool", "when the candy has cooled , it will be hard and brittle", "break it into pieces , place the pieces in your blender or food processor , and grind them up into powder", "fold the praline powder into the vanilla custard cream", "- - - - - - - - - - - - - - - - - -", "bring to a boil", "cool to lukewarm", "add water as desired", "spoon over eclair or cream puffs", "- - - - - - - - - - - - - - - - - -", "if you pour the icing while it is still hot , it will run off the surface of the eclairs or cream puffs instead of sticking", "it should be warm when you pour it", "for a sweeter icing , increase the amount of semi-sweet chocolate and decrease the amount of bitter chocolate", "kim c" ], "tags": [ "weeknight", "time-to-make", "course", "preparation", "for-1-or-2", "oven", "dietary", "low-sodium", "low-in-something", "equipment", "number-of-servings" ], "nutrition": { "calories": 1626.3, "total_fat": 180.0, "sugar": 5.0, "sodium": 39.0, "protein": 90.0, "saturated_fat": 331.0, "carbohydrates": 32.0 }, "raw_text": "cream puff paste\nIngredients:\nall-purpose flour\nwater\nsweet unsalted butter\nsalt\neggs\negg\nSteps:\nput water , butter or salt in a large heavy saucepan and bring to a boil\nremove from heat and add the flour all in one fell swoop\nmix as quickly as possible with a sturdy wooden spoon\nthis mixture is known as a \"panade\"\nreturn the saucepan to the stove over the lowest possible heat\ncontinue to stir with the wooden spoon while the panade dries out\nthis will take about 5 minutes , and a thin crust will form on the bottom of the pan\nthis is supposed to happen , so don't worry about it , and don't try to scrape it up and incorporate it into the dough , or you will have plaster chips in your pastries\nthe dough should be soft , but when you pinch it between thumb and forefinger it should not stick to your hand\ndump the panade into a bowl , and let it cool for at least 5 minutes\nthen add the eggs , one at a time , beating well after each addition\nthe mixture should be smooth and creamy looking before you add the next egg\nafter all 4 eggs have been beaten in , the dough will be shiny and satiny yellow , thick and heavy\nbutter and flour a cookie sheet\nfill a pastry bag with the dough\nif you don't have a pastry bag , you can use a tablespoon to drop dollops of dough onto the cookie sheet for eclairs and / or cream puffs , but you really must have a pastry bag in order to make a cream puff ring\nfor cream puffs , squeeze out balls about the size of ping pong or golf balls\nfor eclairs , squeeze out oblongs at 3 to 4 inches long\nif you are using the recipe given above , you should end up with 14 to 16 pastries\ndon't succumb to the temptation to make fewer and larger ones , for they won't cook properly if you do\nbrush the tops of the pastries with beaten egg , using the bristles of the brush to gently push down and flatten out the little curlicues left by the pastry bag as you lifted it off\nfinally , drag the tines of a dinner fork down the length of each eclair\nthe resulting stripes will make for a more attractive and professional looking product\nfor a cream puff ring , first mark a 10\" circle on the surface of the buttered and floured cookie sheet\nthen , using a pastry gab , squeeze out a 1\" wide \"halo\" of cream puff paste right on top of the circle you've outlined\nsqueeze another 1\" wide ring of dough adjacent to - and touching - the first\nsqueeze a third ring directly over the \"crack\" between the other two\nbrush the whole thing with beaten egg , and sprinkle a handful of thinly sliced almonds all over the top of the ring\nlet the cream puffs , eclairs , or cream puff ring sit and \"dry\" for no less than 15 and no more than 25 minutes before baking\nthe oven should be preheated to 375f for cream puffs and / or eclairs , and to 400f for a cream puff ring\nbake the former at 375f for about 30 minutes , or until they have puffed up nicely and turned golden brown\nbake the latter at 400f for about 45 minutes , or until it is well puffed and golden brown\nthen , turn the oven off , open the door , and leave it halfway open for an hour\nif it won't stay ajar by itself , prop it open by wedging something in there\nthis is to allow steam to escape and to let the pastries cool slowly and \"dry\" as they cool so that they won't collapse or become soft and soggy\nafter an hour has passed , remove the pastries from the oven\nthey are now ready to be filled\nto fill individual pastries: cut cream puffs and eclairs in half\nfill with whatever filling you desire\nreplace lids\nglaze with icing or pour sauce on top\nserve\nit is wise not to fill pastries to far in advance of the serving time\nthe closer the preparation time is to the serving time , the smaller the likelihood that the pastries will begin to soften or get soggy\nto fill a cream ring: use a slicing knife with a long serrated blade to cut the top off a cream puff ring\nfill the bottom with praline cream filling\nfill a pastry bag with sweetened whipped cream\nuse a nozzle with a zigzag edge to squeeze out a layer of fancy puff-balls of whipped cream all over the layer of praline cream filling\nfinally , replace the lid and dust the top with 10x powdered confectioners' sugar\nkeep the cream puff ring in a cool dry place until serving time\n- - - - - - - - - - - - - - - - - - exported from mastercook praline filling recipe by : homemade good news serving size : 1 preparation time :0:00 categories : pastries amount measure ingredient -- preparation method -------- ------------ -------------------------------- 1 cup 10x powdered confectioners' sugar 1 / 2 cup almonds make the vanilla custard cream\nplace the sugar and nuts in a heavy saucepan and place over medium heat\nstir constantly with a wooden spoon\nit will take a while for the sugar to melt because there is no water or other liquid in the pot\nkeep on stirring ! as soon as the sugar melts , it will turn into caramel\nimmediately remove from heat and pour the caramel onto an oiled marble slab or onto an oiled cookie sheet\nallow it to cool\nwhen the candy has cooled , it will be hard and brittle\nbreak it into pieces , place the pieces in your blender or food processor , and grind them up into powder\nfold the praline powder into the vanilla custard cream\n- - - - - - - - - - - - - - - - - -\nbring to a boil\ncool to lukewarm\nadd water as desired\nspoon over eclair or cream puffs\n- - - - - - - - - - - - - - - - - -\nif you pour the icing while it is still hot , it will run off the surface of the eclairs or cream puffs instead of sticking\nit should be warm when you pour it\nfor a sweeter icing , increase the amount of semi-sweet chocolate and decrease the amount of bitter chocolate\nkim c\nTags:\nweeknight\ntime-to-make\ncourse\npreparation\nfor-1-or-2\noven\ndietary\nlow-sodium\nlow-in-something\nequipment\nnumber-of-servings", "text_length": 5764 }, { "id": "454787", "title": "best authentic mexican tamales ever", "description": "authentic tamales are a lot of work but soooo worth it! if you are having trouble finding the maseca (a very popular brand of corn masa, it is the one i use) or corn husks locally there is an excellent online mexican grocer that offers these and other ingredients at fair prices. find them at www.mexgrocer.com check out the pictures for how to assemble the actual tamales. if you have any questions please feel free to send me a message i'm happy to help!", "minutes": 360, "ingredients": [ "pork roast", "chicken", "corn oil", "chili powder", "garlic powder", "ground cumin", "black pepper", "salt", "masa corn flour", "paprika", "cumin seeds", "broth", "corn husks" ], "steps": [ "cook and shred pork roast:", "start with 1 pork roast", "cut the roast into fist size chunks", "put the chunks into a pan , and cover with water", "boil for about 2 1 / 2 hours or until it becomes really tender", "after the meat is really tender , take it out of the broth to cool", "after the roast chunks are cool enough to handle easily , shred them with your fingers", "try to remove and discard the fat as you go", "there is no need to throw a lot of fat into the tamales", "if you have cooked the roast chunks thoroughly , it will be easy to shred into small pieces with your fingers", "cook and shred chicken:", "cover the chicken with water in a large pot , and boil for 2 hours , or until the chicken is done and tender", "take the chicken out of the broth and allow the chicken to cool", "remove and discard the skin", "take the chicken meat off the bones and shred the it into very small filaments", "discard any large chunks of fat", "combine pork and chicken:", "combine both meats in very large pan , and mix together", "make sure that the meats are thoroughly combined and mixed well", "you are now ready to add the seasoning:", "add the spices and seasonings:", "mix the oil and seasonings listed below in a small pan and warm on the stove", "do not cook the oil and seasonings mix , but just gently warm on the stove", "meat spices and seasonings:", "1 / 2 c corn oil", "6 tablespoon gibhartds chili powder", "3 tablespoon garlic powder", "3 tablespoon ground cumin", "1 tablespoon black pepper", "2 tablespoon salt", "when the oil and seasonings mix is warm , then pour over the meat and mix with your hands until it is completely distributed through the meat", "it takes a good 10 minutes to get the mixture completely uniform", "the meat is now finished", "you should put the meat in the refrigerator covered until ready to make the tamales", "put both the chicken broth and roast broth into the refrigerator as well", "you will need the broth when you make the masa", "prepare the corn husks:", "soak the husks in a sink full of warm water for about 2 hours", "you will need to carefully separate them when they get soft", "try to not tear or damage the corn shucks", "it is easier to make the tamales if the shucks are in one piece", "make the masa dough mix:", "start with 4 lbs", "of the masa flour", "now , skim the fat off the broth that you saved from the pork and chicken you made earlier", "throw the fat away , and save the broth", "warm the broth from the pork and chicken up", "don't get it hot , just nice and warm", "now put the 4 lbs", "of masa in a large bowl", "add the following dry spices to the masa:", "3 tablespoons paprika", "3 tablespoons salt", "1 tablespoon cumin seeds", "3 tablespoons gibhardts chili powder", "3 tablespoons garlic powder", "mix the spices above with your hands into the masa until it is completely incorporated", "mix well , as you don't want a clump of spices in a tamale", "now add:", "4 cups of corn oil to the masa and spice mixture", "after adding the oil , begin to slowly work in 4 quarts of the warm chicken / pork broth , about a cup at a time", "work the mixture with your hands to make dough", "slowly add the warm broth one cup at a time as you continue to work the mixture with your hands", "if it is too dry , add enough warm water to get it right for spreading", "it should be about like thick peanut butter", "if it is too thin add more masa , if it is too thick , add more broth or warm water", "thick peanut butter is the consistency you are trying for", "build the tamales:", "after the corn shucks are soft , take some of them out of the water , shake the water off , lay them on the counter on a towel", "pick up a shuck , lay it across the palm of your hand with the small end toward your fingers", "scoop up about 1 / 2 c of the masa dough with a spatula , and then smear it on the shuck", "cover about left 2 / 3 of the shuck with masa , leave 1 / 3 on the right uncovered", "similarly , cover the bottom 2 / 3 of the shuck , and leave the top 1 / 3 uncovered", "take about 1 tablespoon of meat , and lay it on the masa about 1 inches from the left edge", "starting on the left side , roll the tamale all the way to the right edge", "now , fold the top of the shuck over like an envelope and lay tamale on the counter with the fold on the under side", "repeat until all the masa dough mix and meat mix are gone", "you should have about 4 dozen or more tamales", "cooking the tamales:", "to cook the tamales , you need a very large pot that has something in the bottom to keep the tamales out of the water while they steam", "add about 3 pints of water to the pot , then start stacking the tamales upright until full", "the envelope end of the tamale will be on the bottom , the open end of the tamale should be on top , as pictured at left", "continue to fill the pot", "the tamales need to pack tight enough that they do not fall over and begin to unfold", "cover the pot , and bring the water to a boil and then reduce heat to medium low and cook for at least 2 hours", "check water several times and add more if it is getting low , you dont want to boil it dry", "add more water as you need to", "when done , take one tamale out and leave it on the counter for about 5 minutes to test", "unwrap it and it should be firm , with no raw masa", "when done , remove all the tamales and let them cool on the counter , then put in bags for the freezer , 6 to a bag", "if you have one of those vacuum sealers , those are ideal", "you can save the tamales in the freezer indefinitely if they are vacuum sealed", "if you use zip lock bags , they will stay for up to a year in the freezer" ], "tags": [ "course", "cuisine", "preparation", "main-dish", "mexican", "steam", "stove-top", "equipment", "number-of-servings", "technique", "from-scratch", "leftovers" ], "nutrition": { "calories": 5618.6, "total_fat": 563.0, "sugar": 52.0, "sodium": 724.0, "protein": 436.0, "saturated_fat": 315.0, "carbohydrates": 129.0 }, "raw_text": "best authentic mexican tamales ever\nIngredients:\npork roast\nchicken\ncorn oil\nchili powder\ngarlic powder\nground cumin\nblack pepper\nsalt\nmasa corn flour\npaprika\ncumin seeds\nbroth\ncorn husks\nSteps:\ncook and shred pork roast:\nstart with 1 pork roast\ncut the roast into fist size chunks\nput the chunks into a pan , and cover with water\nboil for about 2 1 / 2 hours or until it becomes really tender\nafter the meat is really tender , take it out of the broth to cool\nafter the roast chunks are cool enough to handle easily , shred them with your fingers\ntry to remove and discard the fat as you go\nthere is no need to throw a lot of fat into the tamales\nif you have cooked the roast chunks thoroughly , it will be easy to shred into small pieces with your fingers\ncook and shred chicken:\ncover the chicken with water in a large pot , and boil for 2 hours , or until the chicken is done and tender\ntake the chicken out of the broth and allow the chicken to cool\nremove and discard the skin\ntake the chicken meat off the bones and shred the it into very small filaments\ndiscard any large chunks of fat\ncombine pork and chicken:\ncombine both meats in very large pan , and mix together\nmake sure that the meats are thoroughly combined and mixed well\nyou are now ready to add the seasoning:\nadd the spices and seasonings:\nmix the oil and seasonings listed below in a small pan and warm on the stove\ndo not cook the oil and seasonings mix , but just gently warm on the stove\nmeat spices and seasonings:\n1 / 2 c corn oil\n6 tablespoon gibhartds chili powder\n3 tablespoon garlic powder\n3 tablespoon ground cumin\n1 tablespoon black pepper\n2 tablespoon salt\nwhen the oil and seasonings mix is warm , then pour over the meat and mix with your hands until it is completely distributed through the meat\nit takes a good 10 minutes to get the mixture completely uniform\nthe meat is now finished\nyou should put the meat in the refrigerator covered until ready to make the tamales\nput both the chicken broth and roast broth into the refrigerator as well\nyou will need the broth when you make the masa\nprepare the corn husks:\nsoak the husks in a sink full of warm water for about 2 hours\nyou will need to carefully separate them when they get soft\ntry to not tear or damage the corn shucks\nit is easier to make the tamales if the shucks are in one piece\nmake the masa dough mix:\nstart with 4 lbs\nof the masa flour\nnow , skim the fat off the broth that you saved from the pork and chicken you made earlier\nthrow the fat away , and save the broth\nwarm the broth from the pork and chicken up\ndon't get it hot , just nice and warm\nnow put the 4 lbs\nof masa in a large bowl\nadd the following dry spices to the masa:\n3 tablespoons paprika\n3 tablespoons salt\n1 tablespoon cumin seeds\n3 tablespoons gibhardts chili powder\n3 tablespoons garlic powder\nmix the spices above with your hands into the masa until it is completely incorporated\nmix well , as you don't want a clump of spices in a tamale\nnow add:\n4 cups of corn oil to the masa and spice mixture\nafter adding the oil , begin to slowly work in 4 quarts of the warm chicken / pork broth , about a cup at a time\nwork the mixture with your hands to make dough\nslowly add the warm broth one cup at a time as you continue to work the mixture with your hands\nif it is too dry , add enough warm water to get it right for spreading\nit should be about like thick peanut butter\nif it is too thin add more masa , if it is too thick , add more broth or warm water\nthick peanut butter is the consistency you are trying for\nbuild the tamales:\nafter the corn shucks are soft , take some of them out of the water , shake the water off , lay them on the counter on a towel\npick up a shuck , lay it across the palm of your hand with the small end toward your fingers\nscoop up about 1 / 2 c of the masa dough with a spatula , and then smear it on the shuck\ncover about left 2 / 3 of the shuck with masa , leave 1 / 3 on the right uncovered\nsimilarly , cover the bottom 2 / 3 of the shuck , and leave the top 1 / 3 uncovered\ntake about 1 tablespoon of meat , and lay it on the masa about 1 inches from the left edge\nstarting on the left side , roll the tamale all the way to the right edge\nnow , fold the top of the shuck over like an envelope and lay tamale on the counter with the fold on the under side\nrepeat until all the masa dough mix and meat mix are gone\nyou should have about 4 dozen or more tamales\ncooking the tamales:\nto cook the tamales , you need a very large pot that has something in the bottom to keep the tamales out of the water while they steam\nadd about 3 pints of water to the pot , then start stacking the tamales upright until full\nthe envelope end of the tamale will be on the bottom , the open end of the tamale should be on top , as pictured at left\ncontinue to fill the pot\nthe tamales need to pack tight enough that they do not fall over and begin to unfold\ncover the pot , and bring the water to a boil and then reduce heat to medium low and cook for at least 2 hours\ncheck water several times and add more if it is getting low , you dont want to boil it dry\nadd more water as you need to\nwhen done , take one tamale out and leave it on the counter for about 5 minutes to test\nunwrap it and it should be firm , with no raw masa\nwhen done , remove all the tamales and let them cool on the counter , then put in bags for the freezer , 6 to a bag\nif you have one of those vacuum sealers , those are ideal\nyou can save the tamales in the freezer indefinitely if they are vacuum sealed\nif you use zip lock bags , they will stay for up to a year in the freezer\nTags:\ncourse\ncuisine\npreparation\nmain-dish\nmexican\nsteam\nstove-top\nequipment\nnumber-of-servings\ntechnique\nfrom-scratch\nleftovers", "text_length": 5718 }, { "id": "440718", "title": "jerusalem artichoke relish", "description": "the main ingredient in this relish is jerusalem artichokes, which are actually a kind of tuber. they are also known as \"sunchokes\" or topinambours in france. this is a delicious relish which goes particularly well with sausages or hot dogs, but is good with all meats and cheeses. the jerusalem artichokes have a nice crunch, which is retained in the finished relish. you may notice that this recipe makes a lot of relish. most people who make this give it as a christmas gift, so they make a lot so they have enough for their family and enough to give away. you can halve the recipe if you don't think your demand for artichoke relish will be quite that high. the preparation time listed includes the time spent soaking the vegetables overnight.", "minutes": 675, "ingredients": [ "jerusalem artichokes", "white cabbage", "white onions", "green bell peppers", "red bell peppers", "pickling salt", "white vinegar", "flour", "yellow mustard", "apple cider vinegar", "white wine vinegar", "sugar", "mustard seeds", "celery seeds", "turmeric", "cayenne pepper", "ground allspice", "ground cloves", "ground black pepper" ], "steps": [ "you will need 2 large stainless steel pots or very large plastic bowls to soak the vegetables", "they must be large enough to hold one gallon of water each , plus 6 pounds of vegetables each", "do not use aluminum", "the vinegar will react with it", "first you have to clean the artichokes", "they are pretty knobby , and they collect a lot of dirt and grit", "put the artichokes in a large pot and cover with water", "scrub each artichoke thoroughly with a stiff vegetable brush , and run it under some water", "if grit seems to be trapped between the artichoke and its \"fingers\" , you may have to pop them off to get the grit out", "make a brine out of one of the cups of salt , one gallon of water , and the 4 tablespoons of white vinegar", "stir well to make sure all the salt is dissolved", "prepare the artichokes: do not peel the artichokes - the peel is edible and you will lose a lot of vitamins , plus these things are really knobby and if you try to peel 6 pounds of them i assure you you will lose your enthusiasm for making this relish", "chopping: you have two choices here", "i prefer to cut the artichokes into quarter inch dice by hand", "other folks use a food processor", "the reason i don't use a food processor is because jerusalem artichokes have a unique consistency , and they don't chop well in the food processor", "some of them get pulverized , while large chunks remain unchopped", "so , if you like , use a food processor , but just make sure you don't end up with mush", "you want a lot of very small chunks", "it should look about the consistency of relish", "as you cut the artichokes , place them in the brine", "make a second batch of brine with the remaining cup of salt and one gallon water , stirring well to make sure all the salt dissolves", "in a food processor , chop the cabbage , onions , and bell peppers until they are cut fine", "make sure to keep an eye on what you are doing so you don't get mush", "you want the vegetables to be the consistency of a relish", "once they are chopped , place the vegetables in the second batch of brine you made , and stir well", "cover both bowls of brined vegetables , and leave on the counter overnight or for 8 hours", "don't let them sit in the brine for longer than 10 hours or the vegetables may become too salty", "line a counter with lots of paper towels - i usually use 5 layers", "you are going to be placing the drained vegetables on these paper towels , so make sure you cover a fairly large space", "at least 2 1 / 2 feet by 1 1 / 2 feet", "drain the jerusalem artichokes and rinse with cold water", "drain well and place on half of the paper towels", "drain the cabbage / onion / pepper mixture and rinse with cold water", "drain well , and then with your hands , which you have just washed in hot water with soap , squeeze the remaining moisture out of the vegetables", "you will see that a lot of water still comes out", "place the drained and squeezed vegetables on the other half of the paper towels", "in a large bowl , whisk together the french's mustard and the flour", "set aside", "in a very large stockpot , combine the apple cider vinegar , white wine vinegar , sugar , yellow mustard seed , turmeric , celery seed , cayenne pepper , ground allspice , ground cloves , and black pepper", "bring to a boil , stirring well , and then reduce to a simmer", "dip out about 2 cups of the vinegar mixture and add it to the mustard / flour mixture in the bowl , whisking well to combine - make sure you whisk it until there are no more lumps", "add the mustard / flour mixture back to the vinegar mixture in the stockpot , whisking well to combine", "bring to a boil and then let simmer for 10 minutes over medium heat , whisking occasionally", "add the drained artichokes and the cabbage / onion / pepper mixture , and stir very well , making sure all is combined and mixed well with the vinegar / mustard mixture", "bring to a boil , stirring often", "place in canning jars , leaving 1 / 2\" headspace", "use a chopstick or other thin , non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar", "wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads", "place the lids and the bands on the jars , just tightening the bands finger", "process in a boiling water bath for 15 minutes , then remove and let sit , undisturbed , for at least 12 hours before checking seals", "it is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening , completing the seal", "while the jars cool , you will hear a \"plink\" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar", "after 12 hours have passed , remove the bands and check the lids - press down in the center of the lid", "if you cannot push the lid down any further , the jar is sealed", "if the lid \"gives\" a bit , and you can push it down , the jar did not seal", "you can either put the band back on the jar , and reprocess it for another 15 minutes , or you can just put it in the fridge and use it within 3 months", "artichoke relish should sit for at least a month before you use it , so the flavors can combine and improve" ], "tags": [ "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "canning", "condiments-etc", "vegetables", "american", "southern-united-states", "heirloom-historical", "vegan", "vegetarian", "dietary", "gifts", "garnishes", "technique", "water-bath" ], "nutrition": { "calories": 542.9, "total_fat": 1.0, "sugar": 430.0, "sodium": 590.0, "protein": 12.0, "saturated_fat": 0.0, "carbohydrates": 43.0 }, "raw_text": "jerusalem artichoke relish\nIngredients:\njerusalem artichokes\nwhite cabbage\nwhite onions\ngreen bell peppers\nred bell peppers\npickling salt\nwhite vinegar\nflour\nyellow mustard\napple cider vinegar\nwhite wine vinegar\nsugar\nmustard seeds\ncelery seeds\nturmeric\ncayenne pepper\nground allspice\nground cloves\nground black pepper\nSteps:\nyou will need 2 large stainless steel pots or very large plastic bowls to soak the vegetables\nthey must be large enough to hold one gallon of water each , plus 6 pounds of vegetables each\ndo not use aluminum\nthe vinegar will react with it\nfirst you have to clean the artichokes\nthey are pretty knobby , and they collect a lot of dirt and grit\nput the artichokes in a large pot and cover with water\nscrub each artichoke thoroughly with a stiff vegetable brush , and run it under some water\nif grit seems to be trapped between the artichoke and its \"fingers\" , you may have to pop them off to get the grit out\nmake a brine out of one of the cups of salt , one gallon of water , and the 4 tablespoons of white vinegar\nstir well to make sure all the salt is dissolved\nprepare the artichokes: do not peel the artichokes - the peel is edible and you will lose a lot of vitamins , plus these things are really knobby and if you try to peel 6 pounds of them i assure you you will lose your enthusiasm for making this relish\nchopping: you have two choices here\ni prefer to cut the artichokes into quarter inch dice by hand\nother folks use a food processor\nthe reason i don't use a food processor is because jerusalem artichokes have a unique consistency , and they don't chop well in the food processor\nsome of them get pulverized , while large chunks remain unchopped\nso , if you like , use a food processor , but just make sure you don't end up with mush\nyou want a lot of very small chunks\nit should look about the consistency of relish\nas you cut the artichokes , place them in the brine\nmake a second batch of brine with the remaining cup of salt and one gallon water , stirring well to make sure all the salt dissolves\nin a food processor , chop the cabbage , onions , and bell peppers until they are cut fine\nmake sure to keep an eye on what you are doing so you don't get mush\nyou want the vegetables to be the consistency of a relish\nonce they are chopped , place the vegetables in the second batch of brine you made , and stir well\ncover both bowls of brined vegetables , and leave on the counter overnight or for 8 hours\ndon't let them sit in the brine for longer than 10 hours or the vegetables may become too salty\nline a counter with lots of paper towels - i usually use 5 layers\nyou are going to be placing the drained vegetables on these paper towels , so make sure you cover a fairly large space\nat least 2 1 / 2 feet by 1 1 / 2 feet\ndrain the jerusalem artichokes and rinse with cold water\ndrain well and place on half of the paper towels\ndrain the cabbage / onion / pepper mixture and rinse with cold water\ndrain well , and then with your hands , which you have just washed in hot water with soap , squeeze the remaining moisture out of the vegetables\nyou will see that a lot of water still comes out\nplace the drained and squeezed vegetables on the other half of the paper towels\nin a large bowl , whisk together the french's mustard and the flour\nset aside\nin a very large stockpot , combine the apple cider vinegar , white wine vinegar , sugar , yellow mustard seed , turmeric , celery seed , cayenne pepper , ground allspice , ground cloves , and black pepper\nbring to a boil , stirring well , and then reduce to a simmer\ndip out about 2 cups of the vinegar mixture and add it to the mustard / flour mixture in the bowl , whisking well to combine - make sure you whisk it until there are no more lumps\nadd the mustard / flour mixture back to the vinegar mixture in the stockpot , whisking well to combine\nbring to a boil and then let simmer for 10 minutes over medium heat , whisking occasionally\nadd the drained artichokes and the cabbage / onion / pepper mixture , and stir very well , making sure all is combined and mixed well with the vinegar / mustard mixture\nbring to a boil , stirring often\nplace in canning jars , leaving 1 / 2\" headspace\nuse a chopstick or other thin , non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar\nwipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads\nplace the lids and the bands on the jars , just tightening the bands finger\nprocess in a boiling water bath for 15 minutes , then remove and let sit , undisturbed , for at least 12 hours before checking seals\nit is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening , completing the seal\nwhile the jars cool , you will hear a \"plink\" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar\nafter 12 hours have passed , remove the bands and check the lids - press down in the center of the lid\nif you cannot push the lid down any further , the jar is sealed\nif the lid \"gives\" a bit , and you can push it down , the jar did not seal\nyou can either put the band back on the jar , and reprocess it for another 15 minutes , or you can just put it in the fridge and use it within 3 months\nartichoke relish should sit for at least a month before you use it , so the flavors can combine and improve\nTags:\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\ncanning\ncondiments-etc\nvegetables\namerican\nsouthern-united-states\nheirloom-historical\nvegan\nvegetarian\ndietary\ngifts\ngarnishes\ntechnique\nwater-bath", "text_length": 5666 }, { "id": "192098", "title": "rustic greek style roast chicken with smashed potatoes", "description": "tv chefs are always telling you how wonderful their recipes are, so when karen martini of australia's \"better homes and gardens\" tv show said, \"this will be the best roast chicken you've ever made!\" i was sceptical. \"well, it looks pretty good, but i don't know about roast chicken without a nice rich gravy,\" i thought. nevertheless, i decided to give it a try. now i can honestly say, \"this was the best roast chicken i have ever made or eaten\" - and boy i've eaten some roast chicken in my time! now, i must confess to having amended ms martini's excellent recipe a bit. her idea of 'rustic' is to just chop up all the garlic without peeling any of it, throw in the onion with the peel still on, and add the herbs still on their woody stalks. i wasn't keen on the idea of spitting out bits of papery garlic peel and burned bits of stalk as i ate, so i peeled most of the garlic and stripped some of the herbs from their stalks before adding them to the chicken. if you want to be authentically rustic, by all means, just whack everything in with no preparation - it will certainly save a lot of time. the other change i made to the recipe was that i boosted up the sauce a bit. i like lots of sauce, and although the chicken yielded a good amount when it was cut, i wanted lashings, so i topped it up with some chicken stock and another good squeeze of lemon juice. again, whether you do this is entirely up to you. all i can promise is that if you make this chicken the way i did, it should be the best roast chicken you've ever had. oh, and by the way, although it's wonderfully flavoursome and succulent served hot - it's almost better cold because the garlicky lemony flavour seems to come out even more! did i mention i love this recipe? oh, shut up, kooka and tell the people how to make it!", "minutes": 120, "ingredients": [ "potatoes", "brown onions", "roasting chicken", "butter", "bulb of garlic", "fresh thyme", "fresh oregano", "lemons", "olive oil", "sea salt", "black pepper", "water", "chicken stock", "lemon, juice of" ], "steps": [ "start by preparing the potatoes", "this can be done well in advance", "bring a large pot of water to the boil", "add the potatoes , whole and unpeeled and boil , uncovered , for 25 minutes or until very soft", "remove potatoes from the water to a plate until needed", "it doesn't matter if they get cold", "now , divide each bunch of herbs roughly into four: one quarter to go between the skin and the breast", "one quarter to go in the cavity", "one quarter to scatter over the chicken", "and one quarter reserved for garnish", "strip the leaves from one quarter of the oregano and one quarter of the thyme discarding any woody stalks", "leave the remaining herbs intact", "now , wash the cavity of the chicken with cold running water and dry the chicken very well , inside and out , with paper towels", "using a pair of kitchen shears or a sharp pair of scissors , trim the wing", "preheat your oven to 240c or 230c fan-forced and make sure there's a rack in the centre , or just below the centre and plenty of room above for the chicken", "place the chicken on a plate and , carefully , working from the neck end , slip your finger between the skin and the flesh on the right breast of the chicken , breaking through the membrane and separating the skin from the flesh , being careful not to pierce the skin with your fingernail", "try to wriggle your finger down near the drumstick and separate some of the skin from it too", "repeat for the left breast", "in a bowl , roughly mix together the butter cubes , the herb leaves you've stripped from their stalks , and the chopped , peeled garlic", "using your fingers , push this mixture carefully into the pockets you've formed between the skin and the flesh of the chicken breasts and , if possible , a little way down towards the drumsticks", "it doesn't matter if a bit falls out , you can just shove that into the cavity later", "put the chopped , unpeeled garlic and one , 'one-quarter' bunch each of the oregano and thyme into the cavity of the chicken", "you should now have two bunches each of the oregano and thyme left , and one bulb of unpeeled garlic cloves", "if using a large lemon , cut in half and squeeze the juice from one half only", "if using two small lemons , squeeze one whole lemon", "drizzle the lemon juice over the top of the chicken , and place the squeezed portion / s of the lemon into the cavity", "thinly slice the unsqueezed large lemon half , or whole small lemon , and set slices aside", "line a large baking pan with silicone paper", "lining the pan is optional , but it makes washing up a lot easier and stops stuff from sticking", "place the sliced onion in the base of the pan and place the chicken on top", "now , arrange the lemon slices over the top of the chicken , and scatter the unpeeled garlic cloves over the top , being sure to tuck some of the garlic and the lemon slices down between the breast and the leg", "sprinkle generously with sea salt and cracked black pepper", "now , take the potatoes you cooked earlier and , using a potato masher , push down on each one gently until the skin splits and the potato inside breaks up a bit", "don't worry if they fall apart a little bit", "it's supposed to look rustic ! they should look squashed but not flattened", "now , arrange the potatoes around the chicken in the baking pan and sprinkle them with salt and pepper , then drizzle the potatoes and the chicken generously with olive oil", "by all means use extra virgin olive oil if you like it , but it's not essential , ordinary olive oil will do", "finally , scatter the remaining herbs over the chicken and the potatoes", "spoon four tablespoons of water into the baking pan then place it into the pre-heated oven on the centre shelf", "roast for at 240c or 230c fan-forced , for about 50 minutes to 1 hour or until the chicken is cooked", "remove chicken from oven and place on a plate to rest for 10 minutes", "if potatoes are not quite crisp enough , place them in another pan and return to the oven while you prepare the sauce", "now , pick out any obviously burned bits or herb stalks from the baking pan , as well as the onion rings and any bits of lemon that have fallen off the chicken", "discard these bits", "using the back of a teaspoon , squash any unpeeled garlic cloves which are still soft and extract the soft garlic pulp from inside and discard the papery bits", "transfer the garlic pulp to a heat proof jug", "now , pour the drippings from the pan into the same jug", "don't worry if you haven't got a lot of liquid at this stage , you'll get quite a bit when you cut the chicken", "add the chicken stock to the jug", "allow this mixture to stand for a few minutes then skim or spoon the excess oil off the top", "now , check the potatoes if they're still in the oven and remove if ready , or leave them there if you want them even crispier", "now , dust off any burned bits of lemon , garlic or herbs on top of the chicken , divide the chicken into serving portions and pour off any liquid into the jug", "add extra lemon-juice , salt and pepper to the jug to taste", "heat the sauce in the jug in the microwave until hot", "serve chicken , drizzled generously with the hot lemony , garlicky sauce , along with the crispy smashed potatoes and garnish with the reserved herbs", "a greek salad is a perfect accompaniment to this meal" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "main-dish", "poultry", "greek", "european", "dinner-party", "chicken", "meat", "whole-chicken", "4-hours-or-less" ], "nutrition": { "calories": 430.7, "total_fat": 35.0, "sugar": 13.0, "sodium": 8.0, "protein": 44.0, "saturated_fat": 44.0, "carbohydrates": 11.0 }, "raw_text": "rustic greek style roast chicken with smashed potatoes\nIngredients:\npotatoes\nbrown onions\nroasting chicken\nbutter\nbulb of garlic\nfresh thyme\nfresh oregano\nlemons\nolive oil\nsea salt\nblack pepper\nwater\nchicken stock\nlemon, juice of\nSteps:\nstart by preparing the potatoes\nthis can be done well in advance\nbring a large pot of water to the boil\nadd the potatoes , whole and unpeeled and boil , uncovered , for 25 minutes or until very soft\nremove potatoes from the water to a plate until needed\nit doesn't matter if they get cold\nnow , divide each bunch of herbs roughly into four: one quarter to go between the skin and the breast\none quarter to go in the cavity\none quarter to scatter over the chicken\nand one quarter reserved for garnish\nstrip the leaves from one quarter of the oregano and one quarter of the thyme discarding any woody stalks\nleave the remaining herbs intact\nnow , wash the cavity of the chicken with cold running water and dry the chicken very well , inside and out , with paper towels\nusing a pair of kitchen shears or a sharp pair of scissors , trim the wing\npreheat your oven to 240c or 230c fan-forced and make sure there's a rack in the centre , or just below the centre and plenty of room above for the chicken\nplace the chicken on a plate and , carefully , working from the neck end , slip your finger between the skin and the flesh on the right breast of the chicken , breaking through the membrane and separating the skin from the flesh , being careful not to pierce the skin with your fingernail\ntry to wriggle your finger down near the drumstick and separate some of the skin from it too\nrepeat for the left breast\nin a bowl , roughly mix together the butter cubes , the herb leaves you've stripped from their stalks , and the chopped , peeled garlic\nusing your fingers , push this mixture carefully into the pockets you've formed between the skin and the flesh of the chicken breasts and , if possible , a little way down towards the drumsticks\nit doesn't matter if a bit falls out , you can just shove that into the cavity later\nput the chopped , unpeeled garlic and one , 'one-quarter' bunch each of the oregano and thyme into the cavity of the chicken\nyou should now have two bunches each of the oregano and thyme left , and one bulb of unpeeled garlic cloves\nif using a large lemon , cut in half and squeeze the juice from one half only\nif using two small lemons , squeeze one whole lemon\ndrizzle the lemon juice over the top of the chicken , and place the squeezed portion / s of the lemon into the cavity\nthinly slice the unsqueezed large lemon half , or whole small lemon , and set slices aside\nline a large baking pan with silicone paper\nlining the pan is optional , but it makes washing up a lot easier and stops stuff from sticking\nplace the sliced onion in the base of the pan and place the chicken on top\nnow , arrange the lemon slices over the top of the chicken , and scatter the unpeeled garlic cloves over the top , being sure to tuck some of the garlic and the lemon slices down between the breast and the leg\nsprinkle generously with sea salt and cracked black pepper\nnow , take the potatoes you cooked earlier and , using a potato masher , push down on each one gently until the skin splits and the potato inside breaks up a bit\ndon't worry if they fall apart a little bit\nit's supposed to look rustic ! they should look squashed but not flattened\nnow , arrange the potatoes around the chicken in the baking pan and sprinkle them with salt and pepper , then drizzle the potatoes and the chicken generously with olive oil\nby all means use extra virgin olive oil if you like it , but it's not essential , ordinary olive oil will do\nfinally , scatter the remaining herbs over the chicken and the potatoes\nspoon four tablespoons of water into the baking pan then place it into the pre-heated oven on the centre shelf\nroast for at 240c or 230c fan-forced , for about 50 minutes to 1 hour or until the chicken is cooked\nremove chicken from oven and place on a plate to rest for 10 minutes\nif potatoes are not quite crisp enough , place them in another pan and return to the oven while you prepare the sauce\nnow , pick out any obviously burned bits or herb stalks from the baking pan , as well as the onion rings and any bits of lemon that have fallen off the chicken\ndiscard these bits\nusing the back of a teaspoon , squash any unpeeled garlic cloves which are still soft and extract the soft garlic pulp from inside and discard the papery bits\ntransfer the garlic pulp to a heat proof jug\nnow , pour the drippings from the pan into the same jug\ndon't worry if you haven't got a lot of liquid at this stage , you'll get quite a bit when you cut the chicken\nadd the chicken stock to the jug\nallow this mixture to stand for a few minutes then skim or spoon the excess oil off the top\nnow , check the potatoes if they're still in the oven and remove if ready , or leave them there if you want them even crispier\nnow , dust off any burned bits of lemon , garlic or herbs on top of the chicken , divide the chicken into serving portions and pour off any liquid into the jug\nadd extra lemon-juice , salt and pepper to the jug to taste\nheat the sauce in the jug in the microwave until hot\nserve chicken , drizzled generously with the hot lemony , garlicky sauce , along with the crispy smashed potatoes and garnish with the reserved herbs\na greek salad is a perfect accompaniment to this meal\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nmain-dish\npoultry\ngreek\neuropean\ndinner-party\nchicken\nmeat\nwhole-chicken\n4-hours-or-less", "text_length": 5588 }, { "id": "336188", "title": "junior s lemon coconut cheesecake", "description": "another amazing cheesecake from junior's - a ton of work, but a great recipe when you're in dire need of baking therapy :)", "minutes": 255, "ingredients": [ "cake flour", "baking powder", "salt", "extra-large eggs", "sugar", "pure vanilla extract", "lemon extract", "unsalted butter", "cream of tartar", "cream cheese", "cornstarch", "heavy cream", "extra-large egg yolks", "cold water", "lemon rind", "fresh lemon juice", "yellow food coloring", "unflavored gelatin", "angel flake coconut" ], "steps": [ "preheat the oven to 350 f and generously butter a 9-inch springform pan", "sift the cake flour , baking powder , and salt together in a medium-sized bowl and set aside", "beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes", "then , with the mixer still running , gradually add the 1 / 3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl , about 5 minutes more", "beat in the vanilla and lemon extracts", "sift the flour mixture over the batter and stir it in by hand until no more white flecks appear", "then blend in the butter", "in a clean bowl , using clean dry beaters , beat the egg whites and cream of tartar together on high until frothy", "gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form", "stir about 1 / 3 cup of the whites into the batter , then gently fold in the remaining whites", "gently spoon the batter into the pan", "bake the cake just until the center of the cake springs back when lightly touched , only about 10 minutes", "let the cake cool in the pan on a wire rack while you continue making the cheesecake filling", "do not remove the cake from the pan", "while the sponge cake is baking , make the lemon custard", "with clean , dry beaters , beat the egg yolks with mixer on high about 5 minutes until thick & light golden", "combine the sugar , cornstarch , & salt together in a large saucepan", "gradually whisk in the water until smooth & all the cornstarch lumps have disappeared", "cook the custard over medium heat , stirring constantly , until it comes to a boil , turns clear , & thickens , then immediately remove from heat", "spoon about a cup of the hot cornstarch mixture into the egg yolks , then return it all to the saucepan", "stir over low heat just until the mixture begins to cook & bubble around the edge of the pan", "remove from heat & stir in the lemon rind & juice , butter , extracts , & a couple of drops of food coloring to tint to light yellow , if you wish", "transfer to a medium- size bowl , place a piece of plastic wrap directly on its surface to prevent a skin from forming , & refrigerate until cold , at least 45 minutes or over night", "while the cake cools , make the cream cheese filling: place one 8-ounce package of the cream cheese , 1 / 3 cup of the sugar , and the cornstarch in a large bowl", "beat with an electric mixer on low until creamy , about 3 minutes , then beat in the remaining 3 packages of cream cheese", "increase the mixer speed to high and beat in the remaining 1 1 / 2 cups of the sugar , then beat in the vanilla and heavy cream", "blend in the eggs , one at a time , beating the bating only until completely blended", "be careful not to over-mix the batter", "gently spoon the cheese filling into a 9-inch springform pan", "place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan", "bake the cheesecake until the center barely jiggles when you shake the pan , about 1 hour", "cool the cake on a wire rack until completely cooled", "wrap tightly and freeze at least 2 hours", "let the sponge cake cool 2 hours then wrap in plastic wrap & refrigerate till until ready to assemble cake", "when ready to assemble , remove cheesecake from freezer & let stand at room temperature while you make the frosting", "place the gelatin in a heat proof measuring cup , stir in cold water , & let stand until it swells & thickens", "cook in the microwave on high for about 30 seconds or over a pan of simmering water for about 1 minute , until clear & completely melted", "in a medium- size bowl with clean , dry beaters , whip the cream with the mixer on high until it thickens & soft peaks just begin to form", "with the mixer still running , add the sugar & beat just until the cream stands up in peaks", "beat in the vanilla", "add the melted gelatin all at once & beat until thoroughly incorporated", "refrigerate the cream in 2 bowls: 2 cups in small bowl for piping decorations on the top of the cake & the remainder in a second bowl for frosting the cake", "remove the lemon custard from refrigerator , transfer 2 tablespoons to a small bowl , & return this to the refrigerator", "place the sponge cake , top side down , on a cake plate", "spread with a thin layer of whipped cream from large bowl , sprinkle with about 2 / 3 cup of the coconut , & gently spread with half of the lemon custard", "release & remove ring of the springform pan , then remove the frozen cheesecake from the bottom pan", "place top side down on the custard", "top cheese cake with some more whipped cream , sprinkle with 2 / 3 cup coconut , & spread with the remaining custard in the large bowl", "to decorate , frost top & sides of the cake with the remaining whipped cream in the large bowl", "using fingers , gently pat coconut on the side of cake & sprinkle the rest on top", "fit a pastry bag with a medium closed star", "pipe shells or rosettes in the center", "fill the circle with the 2 tablespoons reserved lemon custard", "refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to slice easily", "use a sharp straight edge knife , not a serrated one , to cut it", "cover any leftover cake with plastic wrap & refrigerate , or wrap & freeze for up to 1 month" ], "tags": [ "course", "desserts", "cheesecake" ], "nutrition": { "calories": 1104.3, "total_fat": 119.0, "sugar": 304.0, "sodium": 18.0, "protein": 26.0, "saturated_fat": 247.0, "carbohydrates": 30.0 }, "raw_text": "junior s lemon coconut cheesecake\nIngredients:\ncake flour\nbaking powder\nsalt\nextra-large eggs\nsugar\npure vanilla extract\nlemon extract\nunsalted butter\ncream of tartar\ncream cheese\ncornstarch\nheavy cream\nextra-large egg yolks\ncold water\nlemon rind\nfresh lemon juice\nyellow food coloring\nunflavored gelatin\nangel flake coconut\nSteps:\npreheat the oven to 350 f and generously butter a 9-inch springform pan\nsift the cake flour , baking powder , and salt together in a medium-sized bowl and set aside\nbeat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes\nthen , with the mixer still running , gradually add the 1 / 3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl , about 5 minutes more\nbeat in the vanilla and lemon extracts\nsift the flour mixture over the batter and stir it in by hand until no more white flecks appear\nthen blend in the butter\nin a clean bowl , using clean dry beaters , beat the egg whites and cream of tartar together on high until frothy\ngradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form\nstir about 1 / 3 cup of the whites into the batter , then gently fold in the remaining whites\ngently spoon the batter into the pan\nbake the cake just until the center of the cake springs back when lightly touched , only about 10 minutes\nlet the cake cool in the pan on a wire rack while you continue making the cheesecake filling\ndo not remove the cake from the pan\nwhile the sponge cake is baking , make the lemon custard\nwith clean , dry beaters , beat the egg yolks with mixer on high about 5 minutes until thick & light golden\ncombine the sugar , cornstarch , & salt together in a large saucepan\ngradually whisk in the water until smooth & all the cornstarch lumps have disappeared\ncook the custard over medium heat , stirring constantly , until it comes to a boil , turns clear , & thickens , then immediately remove from heat\nspoon about a cup of the hot cornstarch mixture into the egg yolks , then return it all to the saucepan\nstir over low heat just until the mixture begins to cook & bubble around the edge of the pan\nremove from heat & stir in the lemon rind & juice , butter , extracts , & a couple of drops of food coloring to tint to light yellow , if you wish\ntransfer to a medium- size bowl , place a piece of plastic wrap directly on its surface to prevent a skin from forming , & refrigerate until cold , at least 45 minutes or over night\nwhile the cake cools , make the cream cheese filling: place one 8-ounce package of the cream cheese , 1 / 3 cup of the sugar , and the cornstarch in a large bowl\nbeat with an electric mixer on low until creamy , about 3 minutes , then beat in the remaining 3 packages of cream cheese\nincrease the mixer speed to high and beat in the remaining 1 1 / 2 cups of the sugar , then beat in the vanilla and heavy cream\nblend in the eggs , one at a time , beating the bating only until completely blended\nbe careful not to over-mix the batter\ngently spoon the cheese filling into a 9-inch springform pan\nplace the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan\nbake the cheesecake until the center barely jiggles when you shake the pan , about 1 hour\ncool the cake on a wire rack until completely cooled\nwrap tightly and freeze at least 2 hours\nlet the sponge cake cool 2 hours then wrap in plastic wrap & refrigerate till until ready to assemble cake\nwhen ready to assemble , remove cheesecake from freezer & let stand at room temperature while you make the frosting\nplace the gelatin in a heat proof measuring cup , stir in cold water , & let stand until it swells & thickens\ncook in the microwave on high for about 30 seconds or over a pan of simmering water for about 1 minute , until clear & completely melted\nin a medium- size bowl with clean , dry beaters , whip the cream with the mixer on high until it thickens & soft peaks just begin to form\nwith the mixer still running , add the sugar & beat just until the cream stands up in peaks\nbeat in the vanilla\nadd the melted gelatin all at once & beat until thoroughly incorporated\nrefrigerate the cream in 2 bowls: 2 cups in small bowl for piping decorations on the top of the cake & the remainder in a second bowl for frosting the cake\nremove the lemon custard from refrigerator , transfer 2 tablespoons to a small bowl , & return this to the refrigerator\nplace the sponge cake , top side down , on a cake plate\nspread with a thin layer of whipped cream from large bowl , sprinkle with about 2 / 3 cup of the coconut , & gently spread with half of the lemon custard\nrelease & remove ring of the springform pan , then remove the frozen cheesecake from the bottom pan\nplace top side down on the custard\ntop cheese cake with some more whipped cream , sprinkle with 2 / 3 cup coconut , & spread with the remaining custard in the large bowl\nto decorate , frost top & sides of the cake with the remaining whipped cream in the large bowl\nusing fingers , gently pat coconut on the side of cake & sprinkle the rest on top\nfit a pastry bag with a medium closed star\npipe shells or rosettes in the center\nfill the circle with the 2 tablespoons reserved lemon custard\nrefrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to slice easily\nuse a sharp straight edge knife , not a serrated one , to cut it\ncover any leftover cake with plastic wrap & refrigerate , or wrap & freeze for up to 1 month\nTags:\ncourse\ndesserts\ncheesecake", "text_length": 5531 }, { "id": "102877", "title": "fried breaded veggies", "description": "i am intentionally keeping this recipe generic. i have used this recipe for fried okra, green tomatoes, mushrooms, zucchini, and eggplant, and it works well on all of them, whether deep fried or pan fried. the coating adheres fairly well, and even stays on remarkably well through refrigeration and reheating in the oven. don't let the length of the directions scare you. a lot is just commentary and", "minutes": 90, "ingredients": [ "flour", "cornmeal", "garlic granules", "italian seasoning", "dried basil", "creole seasoning", "salt", "fresh ground black pepper", "cayenne pepper", "eggs", "buttermilk", "fresh okra", "peanut oil", "salt & freshly ground black pepper" ], "steps": [ "in a large , shallow bowl , combine flour , cornmeal , 1 tsp garlic , 1 / 2 tsp italian seasoning , basil , 1 / 2 tsp creole seasoning , 1 tsp salt , 1 / 2 tsp pepper , and optional cayenne pepper , if using", "in a smaller shallow bowl , combine eggs and remaining seasonings", "to prepare veggies , wash , drain , and pat everything dry", "if fixing green tomatoes , press them between pieces of paper towel to help drain their juice , and allow to drain for 10-15 minutes , turning half way through", "if preparing okra , cut off ends and slice into about 3 / 4\" long pieces", "place in a small bowl , cover completely with buttermilk , and stir until well coated", "allow to soak for at least 15 minutes before draining , stirring once", "the drained buttermilk can then be used for pre-coating the remaining veggies", "it will not affect their flavor , and i think the okra slime helps make everything adhere", "i like everything else sliced about 3 / 8\" thick , lengthwise or crosswise , as desired , size depending on whether they are being pan fried or deep fried", "the squash and eggplant can also be cut in 1 / 2\"x1 / 2\"x3-4\" batons if desired", "i do not salt and drain my eggplant", "i have found that it does nothing to decrease bitterness and only helps to make them come out soggy", "if you want to really freak some people out , cut a couple real good , crisp dill pickles in 1 / 2\" thick crosswise slices , pat them real dry , and bread and cook them along with the other veggies", "toss all veggies , except already soaked okra , with buttermilk to coat , and allow to drain in a colander while you are doing the breading", "set out egg wash and breading , and cover a tray or baking sheet that will fit in your fridge with wax paper", "shake excess buttermilk off of a handful of veggies , and coat lightly with breading , then coat with egg wash , letting excess drain off , and return to breading , turning and pressing to help it adhere", "transfer veggies to the tray as they are coated , and repeat with remaining veggies", "i usually keep them separated by type or size", "if timing permits , sprinkle with some of the remaining breading , especially on damp looking spots , and refrigerate for at least 30 minutes to help make breading adhere", "if desired , sift any remaining breading , and store in the fridge or refrigerator for next time", "if timing does not permit , start frying as soon as the oil is hot", "veggies can be deep fried or pan fried", "the choice is yours", "the only thing to remember is that the squash and eggplant are both like sponges , especially if your oil is not hot enough", "i prefer to pan fry mine in about 1 / 4\" or less of oil , adding more between batches as needed", "i usually use 2-3 large skillets for frying , since these are best as fresh out of the pan as possible", "line a baking sheet with paper towels for draining the cooked veggies , and place in a preheated 200-225 degf oven , add oil to skillet , and heat to about 375 degf over medium heat", "add breaded veggies to oil , and fry on first side for about 2 minutes , without disturbing except to gently shake skillet to ensure they are not sticking", "when light golden brown , turn veggies , and repeat for the second side", "it helps to have an assistant during this phase , if you have one with whom you can work", "transfer veggies to the lined baking sheet as they finish cooking to a light golden brown , and if desired , lightly salt them immediately after they come out of the oil", "serve immediately , of keep them warm while you fry the next batch", "the browned breading left from the first batch can be left in the skillet while cooking a second batch without affecting flavor or looks , but if you are a purist , or if you are doing more than 2 batches , before starting to cook , place a fine strainer over a clean , dry metal can , and strain and reuse the oil , wiping out skillet after each batch", "you can also just dump the oil , carefully wipe out the skillet , and start each batch with fresh oil , but make sure that oil had heated to 375 degf before adding the next batch of veggies", "if deep frying , heat oil to 375 degf as measured on a frying thermometer , and drop 6-8 pieces into the hot oil , less if this crowds them", "let cook undisturbed for at least 30-40 seconds to keep from tearing of crust", "gently turn , and keep turning about once a minute , until golden brown on all sides", "drain , season , and keep warm as", "let oil reheat to 375of before frying next batch", "a neat trick to use if your deep fryer has a basket is to not put the veggies in the basket", "put them directly in the oil , and after they have fried for 30-40 seconds , gently place the basket on top of them to hold them submerged-- no turning needed", "serve hot , just plain , or with ketchup , tartar sauce , lemon wedges , whatever sounds good to you", "it you have leftovers , allow them to cool completely before bagging and storing", "i prefer to let them cool on a wire rack or laying up against one another so air can circulate to the bottom side to prevent sogginess", "to reheat , place on a perforated pan or on a wire rack over a baking sheet , and reheat in a preheated 300 degf for 10-15 minutes , or until hot and crisp" ], "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "appetizers", "side-dishes", "vegetables", "oven", "stove-top", "dietary", "equipment", "4-hours-or-less" ], "nutrition": { "calories": 198.6, "total_fat": 4.0, "sugar": 1.0, "sodium": 19.0, "protein": 13.0, "saturated_fat": 3.0, "carbohydrates": 12.0 }, "raw_text": "fried breaded veggies\nIngredients:\nflour\ncornmeal\ngarlic granules\nitalian seasoning\ndried basil\ncreole seasoning\nsalt\nfresh ground black pepper\ncayenne pepper\neggs\nbuttermilk\nfresh okra\npeanut oil\nsalt & freshly ground black pepper\nSteps:\nin a large , shallow bowl , combine flour , cornmeal , 1 tsp garlic , 1 / 2 tsp italian seasoning , basil , 1 / 2 tsp creole seasoning , 1 tsp salt , 1 / 2 tsp pepper , and optional cayenne pepper , if using\nin a smaller shallow bowl , combine eggs and remaining seasonings\nto prepare veggies , wash , drain , and pat everything dry\nif fixing green tomatoes , press them between pieces of paper towel to help drain their juice , and allow to drain for 10-15 minutes , turning half way through\nif preparing okra , cut off ends and slice into about 3 / 4\" long pieces\nplace in a small bowl , cover completely with buttermilk , and stir until well coated\nallow to soak for at least 15 minutes before draining , stirring once\nthe drained buttermilk can then be used for pre-coating the remaining veggies\nit will not affect their flavor , and i think the okra slime helps make everything adhere\ni like everything else sliced about 3 / 8\" thick , lengthwise or crosswise , as desired , size depending on whether they are being pan fried or deep fried\nthe squash and eggplant can also be cut in 1 / 2\"x1 / 2\"x3-4\" batons if desired\ni do not salt and drain my eggplant\ni have found that it does nothing to decrease bitterness and only helps to make them come out soggy\nif you want to really freak some people out , cut a couple real good , crisp dill pickles in 1 / 2\" thick crosswise slices , pat them real dry , and bread and cook them along with the other veggies\ntoss all veggies , except already soaked okra , with buttermilk to coat , and allow to drain in a colander while you are doing the breading\nset out egg wash and breading , and cover a tray or baking sheet that will fit in your fridge with wax paper\nshake excess buttermilk off of a handful of veggies , and coat lightly with breading , then coat with egg wash , letting excess drain off , and return to breading , turning and pressing to help it adhere\ntransfer veggies to the tray as they are coated , and repeat with remaining veggies\ni usually keep them separated by type or size\nif timing permits , sprinkle with some of the remaining breading , especially on damp looking spots , and refrigerate for at least 30 minutes to help make breading adhere\nif desired , sift any remaining breading , and store in the fridge or refrigerator for next time\nif timing does not permit , start frying as soon as the oil is hot\nveggies can be deep fried or pan fried\nthe choice is yours\nthe only thing to remember is that the squash and eggplant are both like sponges , especially if your oil is not hot enough\ni prefer to pan fry mine in about 1 / 4\" or less of oil , adding more between batches as needed\ni usually use 2-3 large skillets for frying , since these are best as fresh out of the pan as possible\nline a baking sheet with paper towels for draining the cooked veggies , and place in a preheated 200-225 degf oven , add oil to skillet , and heat to about 375 degf over medium heat\nadd breaded veggies to oil , and fry on first side for about 2 minutes , without disturbing except to gently shake skillet to ensure they are not sticking\nwhen light golden brown , turn veggies , and repeat for the second side\nit helps to have an assistant during this phase , if you have one with whom you can work\ntransfer veggies to the lined baking sheet as they finish cooking to a light golden brown , and if desired , lightly salt them immediately after they come out of the oil\nserve immediately , of keep them warm while you fry the next batch\nthe browned breading left from the first batch can be left in the skillet while cooking a second batch without affecting flavor or looks , but if you are a purist , or if you are doing more than 2 batches , before starting to cook , place a fine strainer over a clean , dry metal can , and strain and reuse the oil , wiping out skillet after each batch\nyou can also just dump the oil , carefully wipe out the skillet , and start each batch with fresh oil , but make sure that oil had heated to 375 degf before adding the next batch of veggies\nif deep frying , heat oil to 375 degf as measured on a frying thermometer , and drop 6-8 pieces into the hot oil , less if this crowds them\nlet cook undisturbed for at least 30-40 seconds to keep from tearing of crust\ngently turn , and keep turning about once a minute , until golden brown on all sides\ndrain , season , and keep warm as\nlet oil reheat to 375of before frying next batch\na neat trick to use if your deep fryer has a basket is to not put the veggies in the basket\nput them directly in the oil , and after they have fried for 30-40 seconds , gently place the basket on top of them to hold them submerged-- no turning needed\nserve hot , just plain , or with ketchup , tartar sauce , lemon wedges , whatever sounds good to you\nit you have leftovers , allow them to cool completely before bagging and storing\ni prefer to let them cool on a wire rack or laying up against one another so air can circulate to the bottom side to prevent sogginess\nto reheat , place on a perforated pan or on a wire rack over a baking sheet , and reheat in a preheated 300 degf for 10-15 minutes , or until hot and crisp\nTags:\ntime-to-make\ncourse\nmain-ingredient\npreparation\nappetizers\nside-dishes\nvegetables\noven\nstove-top\ndietary\nequipment\n4-hours-or-less", "text_length": 5522 }, { "id": "315565", "title": "l afayette airport fire department crawfish bisque", "description": "this was a favorite dish that was prepared on a regular basis in the lafayette airport fire department. it'll have you going back for seconds!", "minutes": 125, "ingredients": [ "crawfish", "water", "onions", "parsley sprigs", "fresh parsley", "bay leaf", "dried thyme", "whole black peppercorns", "roux", "celery", "garlic", "tomatoes", "tomato paste", "salt", "butter", "breadcrumbs", "scallion", "ground cayenne pepper", "eggs", "flour", "vegetable oil" ], "steps": [ "soak the live crawfish in cold water for at least 10 minutes , and then thoroughly wash them , a small batch at a time , in a colander set under cold running water", "combine the water , the 2 cups of coarsely chopped onions , 3 of the parsley sprigs , the bay leaf , thyme and peppercorns in a heavy 8-to 10-quart pot and bring to a boil over high heat", "using tongs drop in the crawfish and boil them briskly , uncovered , for 5 minutes", "with the tongs or a slotted spoon , transfer the crawfish to paper towels to drain", "then boil the liquid remaining in the pot over high heat until it is reduced to about 2 quarts", "strain the stock through a fine sieve lined with a double layer of dampened cheesecloth and set over a saucepan", "reserve 6 cups of the stock , and discard the vegetables and seasonings", "when the crawfish are cool enough to handle , shell them one at a time in the following manner: with your hands , break off the ridged tail , snap it in half lengthwise and lift out the meat in one piece", "set the meat aside , but discard the tail shell", "some or all of the yellow fat , or \"butter\" from the body of the crawfish may slide out when you break off the tail", "if it does , reserve it", "snap off the large claws and the smaller legs of the crawfish and-if you like-break the claws with a nutcracker and pick out the bits of meat", "discard the claw shells and legs", "cut off the top of the head just behind the eyes and discard", "then scoop the body shell clean with the", "set this shell and all the fat aside , and discard the intestinal matter", "put all of the crawfish meat and fat through the finest blade of a food grinder , or chop it as fine as possible", "there should be about 3 cups of the ground meat", "reserve the meat and 48 of the crawfish body shells , which in louisiana are referred to as crawfish \"heads\"", "to prepare the bisque , bring the reserved 6 cups of crawfish stock to a boil over high heat", "remove the pan from the heat and cover tightly to keep the stock hot", "in a heavy 6- to 8-quart casserole , warm the brown roux over low heat for 2 or 3 minutes , stirring it all the while", "add 2 cups of the finely chopped onions , the celery and 2 tablespoons of the garlic", "stirring frequently , cook over moderate heat for about 5 minutes , or until the vegetables are soft but not brown", "stir in the tomatoes , tomato paste , the 3 remaining parsley sprigs and 2 teaspoons of the salt", "stirring constantly , pour in the hot stock in a slow , thin stream and bring to a simmer over moderate heat", "immediately reduce the heat to low and simmer , partially covered , for 45 minutes", "strain the entire contents of the casserole through a fine sieve set over a deep pot , pressing down hard on", "the vegetables and seasonings with the back of a large spoon to extract all their juices before discarding the pulp", "then return the crawfish bisque to the casserole", "meanwhile , prepare the stuffed crawfish \"heads\" in the following manner: in a heavy l2-inch skillet , melt 6 tablespoons of the butter over moderate heat", "when the foam begins to subside , add the bread crumbs and , stirring frequently , fry them until they are crisp and golden brown", "with a rubber spatula , scrape the crumbs into a deep bowl and set them aside", "add the remaining 8 tablespoons of butter to the skillet and melt over moderate heat", "drop in the remaining cup of finely chopped onions , the scallions and the remaining 2 teaspoons of garlic and , stirring frequently , cook for about 5 minutes , or until the vegetables are soft but not brown", "scrape the contents of the skillet into the bowl of toasted bread crumbs", "add 2 cups of ground crawfish meat , the cup of chopped parsley , teaspoon of the red pepper and the remaining teaspoon of salt , and mix the stuffing ingredients together gently but thoroughly", "for each stuffed crawfish head , scoop up about 1 tablespoonful of the stuffing and pack it tightly into one of the reserved shells", "immerse each head in the beaten eggs and turn it about in the flour to coat it evenly", "as you proceed , set the stuffed heads aside on a platter or wax paper", "preheat the oven to its lowest setting , then line a large shallow baking dish with a double thickness of paper towels and set it on the middle shelf of the oven", "pour vegetable oil into a deep fryer or large heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 350 on a deep-frying thermometer", "deep-fry the coated stuffed crawfish heads , seven or eight at a time , turning them about with a slotted spoon until they are golden brown on all sides", "as they are fried , transfer them to the paper-lined dish and keep them warm in the oven until you are ready to serve them", "shortly before you plan to serve the bisque , bring it to a simmer over moderate heat", "stir in the remaining cup of ground crawfish meat and 1 teaspoon of red pepper and simmer , partially covered , for about 15 minutes", "taste for seasoning", "ladle the bisque into a large heated tureen or individual soup plates and , just before serving , drop in the crawfish heads" ], "tags": [ "time-to-make", "course", "cuisine", "preparation", "north-american", "bisques-cream-soups", "soups-stews", "american", "cajun", "southern-united-states", "4-hours-or-less" ], "nutrition": { "calories": 1160.9, "total_fat": 62.0, "sugar": 45.0, "sodium": 95.0, "protein": 231.0, "saturated_fat": 99.0, "carbohydrates": 26.0 }, "raw_text": "l afayette airport fire department crawfish bisque\nIngredients:\ncrawfish\nwater\nonions\nparsley sprigs\nfresh parsley\nbay leaf\ndried thyme\nwhole black peppercorns\nroux\ncelery\ngarlic\ntomatoes\ntomato paste\nsalt\nbutter\nbreadcrumbs\nscallion\nground cayenne pepper\neggs\nflour\nvegetable oil\nSteps:\nsoak the live crawfish in cold water for at least 10 minutes , and then thoroughly wash them , a small batch at a time , in a colander set under cold running water\ncombine the water , the 2 cups of coarsely chopped onions , 3 of the parsley sprigs , the bay leaf , thyme and peppercorns in a heavy 8-to 10-quart pot and bring to a boil over high heat\nusing tongs drop in the crawfish and boil them briskly , uncovered , for 5 minutes\nwith the tongs or a slotted spoon , transfer the crawfish to paper towels to drain\nthen boil the liquid remaining in the pot over high heat until it is reduced to about 2 quarts\nstrain the stock through a fine sieve lined with a double layer of dampened cheesecloth and set over a saucepan\nreserve 6 cups of the stock , and discard the vegetables and seasonings\nwhen the crawfish are cool enough to handle , shell them one at a time in the following manner: with your hands , break off the ridged tail , snap it in half lengthwise and lift out the meat in one piece\nset the meat aside , but discard the tail shell\nsome or all of the yellow fat , or \"butter\" from the body of the crawfish may slide out when you break off the tail\nif it does , reserve it\nsnap off the large claws and the smaller legs of the crawfish and-if you like-break the claws with a nutcracker and pick out the bits of meat\ndiscard the claw shells and legs\ncut off the top of the head just behind the eyes and discard\nthen scoop the body shell clean with the\nset this shell and all the fat aside , and discard the intestinal matter\nput all of the crawfish meat and fat through the finest blade of a food grinder , or chop it as fine as possible\nthere should be about 3 cups of the ground meat\nreserve the meat and 48 of the crawfish body shells , which in louisiana are referred to as crawfish \"heads\"\nto prepare the bisque , bring the reserved 6 cups of crawfish stock to a boil over high heat\nremove the pan from the heat and cover tightly to keep the stock hot\nin a heavy 6- to 8-quart casserole , warm the brown roux over low heat for 2 or 3 minutes , stirring it all the while\nadd 2 cups of the finely chopped onions , the celery and 2 tablespoons of the garlic\nstirring frequently , cook over moderate heat for about 5 minutes , or until the vegetables are soft but not brown\nstir in the tomatoes , tomato paste , the 3 remaining parsley sprigs and 2 teaspoons of the salt\nstirring constantly , pour in the hot stock in a slow , thin stream and bring to a simmer over moderate heat\nimmediately reduce the heat to low and simmer , partially covered , for 45 minutes\nstrain the entire contents of the casserole through a fine sieve set over a deep pot , pressing down hard on\nthe vegetables and seasonings with the back of a large spoon to extract all their juices before discarding the pulp\nthen return the crawfish bisque to the casserole\nmeanwhile , prepare the stuffed crawfish \"heads\" in the following manner: in a heavy l2-inch skillet , melt 6 tablespoons of the butter over moderate heat\nwhen the foam begins to subside , add the bread crumbs and , stirring frequently , fry them until they are crisp and golden brown\nwith a rubber spatula , scrape the crumbs into a deep bowl and set them aside\nadd the remaining 8 tablespoons of butter to the skillet and melt over moderate heat\ndrop in the remaining cup of finely chopped onions , the scallions and the remaining 2 teaspoons of garlic and , stirring frequently , cook for about 5 minutes , or until the vegetables are soft but not brown\nscrape the contents of the skillet into the bowl of toasted bread crumbs\nadd 2 cups of ground crawfish meat , the cup of chopped parsley , teaspoon of the red pepper and the remaining teaspoon of salt , and mix the stuffing ingredients together gently but thoroughly\nfor each stuffed crawfish head , scoop up about 1 tablespoonful of the stuffing and pack it tightly into one of the reserved shells\nimmerse each head in the beaten eggs and turn it about in the flour to coat it evenly\nas you proceed , set the stuffed heads aside on a platter or wax paper\npreheat the oven to its lowest setting , then line a large shallow baking dish with a double thickness of paper towels and set it on the middle shelf of the oven\npour vegetable oil into a deep fryer or large heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 350 on a deep-frying thermometer\ndeep-fry the coated stuffed crawfish heads , seven or eight at a time , turning them about with a slotted spoon until they are golden brown on all sides\nas they are fried , transfer them to the paper-lined dish and keep them warm in the oven until you are ready to serve them\nshortly before you plan to serve the bisque , bring it to a simmer over moderate heat\nstir in the remaining cup of ground crawfish meat and 1 teaspoon of red pepper and simmer , partially covered , for about 15 minutes\ntaste for seasoning\nladle the bisque into a large heated tureen or individual soup plates and , just before serving , drop in the crawfish heads\nTags:\ntime-to-make\ncourse\ncuisine\npreparation\nnorth-american\nbisques-cream-soups\nsoups-stews\namerican\ncajun\nsouthern-united-states\n4-hours-or-less", "text_length": 5473 }, { "id": "312733", "title": "how to boiled eggs 101", "description": "i got this from the joy of cooking cook book. bring eggs to room temperature before using. if the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap. the best way to ensure your eggs are easy to peel is to always use older eggs not bad ones, of course, just not so fresh.", "minutes": 18, "ingredients": [ "eggs", "hot water", "cold water", "ice cube", "salt", "vinegar" ], "steps": [ "a little salt in the water will keep eggs from cracking when boiling", "add a little vinegar to the water if or when an egg did cracks during boiling", "it will help seal the egg", "someone suggest you start by putting the eggs in room temperature water and then bring to a boil , a pinhole in the", "if you put an egg in already boiling water you stand a good chance of the egg cracking , especially if the egg just came out of the refrigerator", "bring eggs to room temperature before using", "if the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap", "place sufficient water to cover the eggs in a saucepan and bring to a gentle boil", "lower the eggs carefully into the water , using a tablespoon", "when the water reboils , start timing and reduce the heat so that the water simmers gently", "fast boiling makes the wgg ehite tough and causes the egg to bang against each other and crack", "timing boiled eggs depends on the size and degree of hardness desired", "you should start timing the eggs from the moment the water first boils", "soft-boiled :", "large size: 3 minutes 20 seconds", "medium size: 3 minutes", "small size: 2 minutes 40 seconds", "medium-boiled :", "large size: 4 minutes 15 seconds", "medium size: 3 minutes 50 seconds", "small size: 3 minutes 20 seconds", "hard-boiled :", "large size: 10 minutes", "medium size: 8 minutes", "small size: 7 minutes", "eggs 101: -- first , let's address the issue of eggs sticking to shells", "to prevent this , use eggs that are a week to 10 days old", "older eggs have a different ph from new eggs , which researchers say affects peeling", "we also find that cooling eggs immediately after cooking in an ice bath makes them easier to peel", "but really , what good is an easy-to-peel egg if it is going to have that ugly green center ? the green is made by the iron in the yolk combining with the sulfur in the white", "heat is a big foe of this chemical reaction", "the longer you cook eggs , the more likely you are to end up with that green ring", "the trick is to cook eggs just until the yolk is set without overcooking them", "removing the eggs from the hot water to an ice bath immediately after cooking will also help prevent the green from forming", "the best way to make easy-to-peel hard-boiled eggs with pure yellow centers is to place the eggs in a pot of cold water and add a teaspoon of salt", "place the pot on the stove and bring to a boil", "cover the pot and remove from heat and let sit for 13 minutes", "drain the eggs and immediately place in an ice bath until completely cooled", "drain and enjoy your perfectly cooked hard-boiled eggs", "i've also trialed and errored my way to the perfect hard boild egg", "use older eggs", "discount food chains like grocery outlet etc", "are good places to buy", "make sure the eggs are room temperature", "don't boil eggs right out of the fridge", "put the eggs in the pan , and fill the pan with water until the water is about 1 inch above the eggs", "you can use the first bend of your index finger as a measure", "add a bit of salt", "cover the pan and set the burner to a low medium heat and bring to a boil", "check the pan at around 10 minutes", "the water will boil between 10-15 minutes", "after it comes to a boil , keep it covered and let it sit for another 10 minutes", "after 10 minutes , remove the pan , drain the water , and rinse in cold water until the heat is gone from the eggs", "this will take a couple of times", "then put them in cool water for about half an hour", "yeah , you can ice them , but it's a pain and the results are the same", "after you've cooled the eggs , drain and dry the eggs", "soft kitchen towel works best", "to peel the eggs , start by gently cracking the large end of the egg", "that is where there will be a small air pocket and makes it easier to get you started", "but before you do that -- gently roll the egg along a surface to get it cracked all over", "now you can remove the shell and eat your egg", "i do appreciate the advice for making eggs easier to peel , but for easter weekend that's not going to work if you plan to color your eggs", "they have to be left uncracked !", "your welcome", "eggs 102 -- i don't dread peeling eggs anymore", "and no more waiting to peel eggs", "1", "place eggs in pan with water and bring to a boil", "2", "boil for 12 minutes", "3", "fill a medium size bowl with cold water and a trays worth of ice cubes", "4", "place eggs in ice water after the 12 min for 2 minutes and keep water in pan boiling or bring back to a boil", "5", "gently drop eggs back in boiling water for 30 seconds to 1 minute", "6", "they are ready to peel i put them back in the ice cold water agian just to cool off for a minute", "7", "so easy and i do it every time now !", "8", "the best way to ensure your eggs are easy to peel is to always use older eggs - not bad , of course , just not fresh", "there is a membrane between the shell and the albumin , and as the egg ages , an air pocket develops between this membrane and the shell", "so when you boil your eggs and go to peel them , the membrane around the white is no longer so strongly attached to the shell and it peels more easily", "i always leave fresher eggs to be boiled out at room temp for a day or so before boiling them , which hastens the aging process" ], "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "very-low-carbs", "side-dishes", "eggs-dairy", "easy", "dinner-party", "holiday-event", "kid-friendly", "eggs", "dietary", "low-sodium", "seasonal", "low-carb", "low-in-something" ], "nutrition": { "calories": 143.0, "total_fat": 14.0, "sugar": 1.0, "sodium": 5.0, "protein": 25.0, "saturated_fat": 15.0, "carbohydrates": 0.0 }, "raw_text": "how to boiled eggs 101\nIngredients:\neggs\nhot water\ncold water\nice cube\nsalt\nvinegar\nSteps:\na little salt in the water will keep eggs from cracking when boiling\nadd a little vinegar to the water if or when an egg did cracks during boiling\nit will help seal the egg\nsomeone suggest you start by putting the eggs in room temperature water and then bring to a boil , a pinhole in the\nif you put an egg in already boiling water you stand a good chance of the egg cracking , especially if the egg just came out of the refrigerator\nbring eggs to room temperature before using\nif the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap\nplace sufficient water to cover the eggs in a saucepan and bring to a gentle boil\nlower the eggs carefully into the water , using a tablespoon\nwhen the water reboils , start timing and reduce the heat so that the water simmers gently\nfast boiling makes the wgg ehite tough and causes the egg to bang against each other and crack\ntiming boiled eggs depends on the size and degree of hardness desired\nyou should start timing the eggs from the moment the water first boils\nsoft-boiled :\nlarge size: 3 minutes 20 seconds\nmedium size: 3 minutes\nsmall size: 2 minutes 40 seconds\nmedium-boiled :\nlarge size: 4 minutes 15 seconds\nmedium size: 3 minutes 50 seconds\nsmall size: 3 minutes 20 seconds\nhard-boiled :\nlarge size: 10 minutes\nmedium size: 8 minutes\nsmall size: 7 minutes\neggs 101: -- first , let's address the issue of eggs sticking to shells\nto prevent this , use eggs that are a week to 10 days old\nolder eggs have a different ph from new eggs , which researchers say affects peeling\nwe also find that cooling eggs immediately after cooking in an ice bath makes them easier to peel\nbut really , what good is an easy-to-peel egg if it is going to have that ugly green center ? the green is made by the iron in the yolk combining with the sulfur in the white\nheat is a big foe of this chemical reaction\nthe longer you cook eggs , the more likely you are to end up with that green ring\nthe trick is to cook eggs just until the yolk is set without overcooking them\nremoving the eggs from the hot water to an ice bath immediately after cooking will also help prevent the green from forming\nthe best way to make easy-to-peel hard-boiled eggs with pure yellow centers is to place the eggs in a pot of cold water and add a teaspoon of salt\nplace the pot on the stove and bring to a boil\ncover the pot and remove from heat and let sit for 13 minutes\ndrain the eggs and immediately place in an ice bath until completely cooled\ndrain and enjoy your perfectly cooked hard-boiled eggs\ni've also trialed and errored my way to the perfect hard boild egg\nuse older eggs\ndiscount food chains like grocery outlet etc\nare good places to buy\nmake sure the eggs are room temperature\ndon't boil eggs right out of the fridge\nput the eggs in the pan , and fill the pan with water until the water is about 1 inch above the eggs\nyou can use the first bend of your index finger as a measure\nadd a bit of salt\ncover the pan and set the burner to a low medium heat and bring to a boil\ncheck the pan at around 10 minutes\nthe water will boil between 10-15 minutes\nafter it comes to a boil , keep it covered and let it sit for another 10 minutes\nafter 10 minutes , remove the pan , drain the water , and rinse in cold water until the heat is gone from the eggs\nthis will take a couple of times\nthen put them in cool water for about half an hour\nyeah , you can ice them , but it's a pain and the results are the same\nafter you've cooled the eggs , drain and dry the eggs\nsoft kitchen towel works best\nto peel the eggs , start by gently cracking the large end of the egg\nthat is where there will be a small air pocket and makes it easier to get you started\nbut before you do that -- gently roll the egg along a surface to get it cracked all over\nnow you can remove the shell and eat your egg\ni do appreciate the advice for making eggs easier to peel , but for easter weekend that's not going to work if you plan to color your eggs\nthey have to be left uncracked !\nyour welcome\neggs 102 -- i don't dread peeling eggs anymore\nand no more waiting to peel eggs\n1\nplace eggs in pan with water and bring to a boil\n2\nboil for 12 minutes\n3\nfill a medium size bowl with cold water and a trays worth of ice cubes\n4\nplace eggs in ice water after the 12 min for 2 minutes and keep water in pan boiling or bring back to a boil\n5\ngently drop eggs back in boiling water for 30 seconds to 1 minute\n6\nthey are ready to peel i put them back in the ice cold water agian just to cool off for a minute\n7\nso easy and i do it every time now !\n8\nthe best way to ensure your eggs are easy to peel is to always use older eggs - not bad , of course , just not fresh\nthere is a membrane between the shell and the albumin , and as the egg ages , an air pocket develops between this membrane and the shell\nso when you boil your eggs and go to peel them , the membrane around the white is no longer so strongly attached to the shell and it peels more easily\ni always leave fresher eggs to be boiled out at room temp for a day or so before boiling them , which hastens the aging process\nTags:\n30-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\nvery-low-carbs\nside-dishes\neggs-dairy\neasy\ndinner-party\nholiday-event\nkid-friendly\neggs\ndietary\nlow-sodium\nseasonal\nlow-carb\nlow-in-something", "text_length": 5410 }, { "id": "536360", "title": "hamburger potpie with homemade crust", "description": "the flaky, buttery crust is only the beginning! hiding inside is hamburger heaven with potatoes and some veggies. i make the crust in my stand mixer which makes it so easy! this dish is sure to win anyone over!! who doesn't like meat and potatoes!!", "minutes": 160, "ingredients": [ "all-purpose flour", "sugar", "salt", "unsalted butter", "ice water", "eggs", "hamburger meat", "red potatoes", "carrot", "onion", "celery", "garlic cloves", "onion soup mix", "black pepper", "garlic powder", "water" ], "steps": [ "flaky crust:", "in the bowl of your stand mixer add the flour , sugar and salt", "do not scoop the flour to measure because this will pack it and result in to much flour", "stir flour to loosen and spoon into a measuring cup", "level off with the back of a knife", "put this in the freezer", "in a separate bowl cube the butter and put in the refrigerator to keep ice cold", "measure your water and put it in the freezer to get ice cold", "do not freeze", "the key to a flaky crust is keeping the ingredients cold and not over mixing", "using the paddle attachment on low speed mix your flour mixture just to incorporate", "add the cold butter and mix on medium low speed until your mixture is sandy looking with some chunks of butter left", "it will resemble sand that's drying out with the chunks of butter throughout", "with the mixer off add 1 / 2 cup of the cold water and mix on low", "add remaining water 1 tablespoon at a time until the mixture is crumbly and still some chunks of butter", "you may not need the entire cup of water so stop adding and mixing when you can form a crumbly dough in your hand", "lightly flour your work surface", "i use a pastry mat that has pie measurements on it but it's not required", "dump your crumbly dough pieces onto your floured surface and bring pieces together by patting them down , not kneading", "flatten the mixture with your hands and fold", "do this a few times until you have a solid dough with some chunks of butter throughout", "wrap the dough in plastic wrap and refrigerate for at least 1 hour", "while your dough is resting start on the filling", "hamburger filling:", "in a large skillet brown hamburger meat until no pink is left and drain", "peel the potatoes , dice them into small chunks and put them in a bowl with cold water", "rinse potatoes well to remove the extra starchyness and boil", "do not cook them all the way because you dont want mashed potatoes", "you want them to stay in small chunks , so remove them and drain right before they are fully cooked", "they will finish cooking in the oven", "put them in a bowl and place in the refrigerator so they stay firm and stop cooking", "next chop the onion and celery and mince the garlic", "in your skillet with a little butter sautee the onion and celery until translucent", "add the matchstick carrots and sautee about 2 more minutes , then add the garlic and sautee on low about 3 more minutes", "in the same skillet with the onion mixture add the cooked hamburger meat and combine", "add the soup mix , water , salt , pepper and garlic powder and stir", "i use lipton recipe secrets , beefy onion soup mix", "the box contains 2 envelope and i add both to the meat mixture", "once this is all combined remove from heat and add your potatoes and lightly stir", "you can leave this in the skillet until ready to use or put it in a bowl , as long as it cools down", "rolling your pie crust:", "remove dough from the refrigerator and remove plastic wrap", "cut dough in half with a bench scraper or knife", "starting with 1 half , on a lightly floured surface roll your dough", "roll dough away from you and turn it to roll in another direction", "do not continue to roll by turning your body", "roll and turn dough , this will keep it from sticking to your work surface", "continue rolling until the dough is big enough for a 9 inch deep dish pie pan , so about 11 inches", "repeat this step with the other half of your dough", "assembling your potpie:", "lightly spray a 9 inch deep dish pie pan with cooking spray", "lay half of your pie crust in the pie dish and lightly form crust to dish with your hands", "you will have some over hanging and that's what you want", "add your meat filling to the pie dish then carefully place the top crust over the filling", "cut off extra dough if any by leaving about 1 / 4 inch overhang", "this will give you a nice thick , buttery outer crust", "using your fingers , gently fold top crust over bottom crust to seal the pie", "make sure it is sealed all the way around your dish to prevent the filling from bursting out", "once it is completely sealed you can flute the edges with a fork or use your fingers to flute", "since i make a thick outer crust for this pie i like to use my fingers instead", "using your index finger press against the pie edge and use your thumb and index finger on the other hand to push the dough up around your index finger on the other hand", "do this around the entire edge of your pie to form a bigger flute for thick crust", "cut 4 small slits in the top of the dough to allow steam to escape during cooking to prevent the pie from bursting out of the sides", "place the pie in your freezer for about 20 minutes prior to cooking", "this will keep your pie crust flaky and soft", "cooking your potpie:", "with your oven rack on the bottom position closest to the burner preheat your oven to 350f", "beat 2 eggs in a small bowl", "remove your pie from the freezer and brush the entire top crust with the egg wash with a basting brush", "bake on bottom rack just until top crust starts to slightly brown", "turn oven up to 375f and move oven rack to middle position", "finish baking pie on middle rack until top crust is done and golden brown", "remove from oven and let cool about 10 minutes , slice and enjoy !" ], "tags": [ "time-to-make", "course", "preparation", "main-dish", "4-hours-or-less" ], "nutrition": { "calories": 842.3, "total_fat": 68.0, "sugar": 27.0, "sodium": 58.0, "protein": 53.0, "saturated_fat": 122.0, "carbohydrates": 27.0 }, "raw_text": "hamburger potpie with homemade crust\nIngredients:\nall-purpose flour\nsugar\nsalt\nunsalted butter\nice water\neggs\nhamburger meat\nred potatoes\ncarrot\nonion\ncelery\ngarlic cloves\nonion soup mix\nblack pepper\ngarlic powder\nwater\nSteps:\nflaky crust:\nin the bowl of your stand mixer add the flour , sugar and salt\ndo not scoop the flour to measure because this will pack it and result in to much flour\nstir flour to loosen and spoon into a measuring cup\nlevel off with the back of a knife\nput this in the freezer\nin a separate bowl cube the butter and put in the refrigerator to keep ice cold\nmeasure your water and put it in the freezer to get ice cold\ndo not freeze\nthe key to a flaky crust is keeping the ingredients cold and not over mixing\nusing the paddle attachment on low speed mix your flour mixture just to incorporate\nadd the cold butter and mix on medium low speed until your mixture is sandy looking with some chunks of butter left\nit will resemble sand that's drying out with the chunks of butter throughout\nwith the mixer off add 1 / 2 cup of the cold water and mix on low\nadd remaining water 1 tablespoon at a time until the mixture is crumbly and still some chunks of butter\nyou may not need the entire cup of water so stop adding and mixing when you can form a crumbly dough in your hand\nlightly flour your work surface\ni use a pastry mat that has pie measurements on it but it's not required\ndump your crumbly dough pieces onto your floured surface and bring pieces together by patting them down , not kneading\nflatten the mixture with your hands and fold\ndo this a few times until you have a solid dough with some chunks of butter throughout\nwrap the dough in plastic wrap and refrigerate for at least 1 hour\nwhile your dough is resting start on the filling\nhamburger filling:\nin a large skillet brown hamburger meat until no pink is left and drain\npeel the potatoes , dice them into small chunks and put them in a bowl with cold water\nrinse potatoes well to remove the extra starchyness and boil\ndo not cook them all the way because you dont want mashed potatoes\nyou want them to stay in small chunks , so remove them and drain right before they are fully cooked\nthey will finish cooking in the oven\nput them in a bowl and place in the refrigerator so they stay firm and stop cooking\nnext chop the onion and celery and mince the garlic\nin your skillet with a little butter sautee the onion and celery until translucent\nadd the matchstick carrots and sautee about 2 more minutes , then add the garlic and sautee on low about 3 more minutes\nin the same skillet with the onion mixture add the cooked hamburger meat and combine\nadd the soup mix , water , salt , pepper and garlic powder and stir\ni use lipton recipe secrets , beefy onion soup mix\nthe box contains 2 envelope and i add both to the meat mixture\nonce this is all combined remove from heat and add your potatoes and lightly stir\nyou can leave this in the skillet until ready to use or put it in a bowl , as long as it cools down\nrolling your pie crust:\nremove dough from the refrigerator and remove plastic wrap\ncut dough in half with a bench scraper or knife\nstarting with 1 half , on a lightly floured surface roll your dough\nroll dough away from you and turn it to roll in another direction\ndo not continue to roll by turning your body\nroll and turn dough , this will keep it from sticking to your work surface\ncontinue rolling until the dough is big enough for a 9 inch deep dish pie pan , so about 11 inches\nrepeat this step with the other half of your dough\nassembling your potpie:\nlightly spray a 9 inch deep dish pie pan with cooking spray\nlay half of your pie crust in the pie dish and lightly form crust to dish with your hands\nyou will have some over hanging and that's what you want\nadd your meat filling to the pie dish then carefully place the top crust over the filling\ncut off extra dough if any by leaving about 1 / 4 inch overhang\nthis will give you a nice thick , buttery outer crust\nusing your fingers , gently fold top crust over bottom crust to seal the pie\nmake sure it is sealed all the way around your dish to prevent the filling from bursting out\nonce it is completely sealed you can flute the edges with a fork or use your fingers to flute\nsince i make a thick outer crust for this pie i like to use my fingers instead\nusing your index finger press against the pie edge and use your thumb and index finger on the other hand to push the dough up around your index finger on the other hand\ndo this around the entire edge of your pie to form a bigger flute for thick crust\ncut 4 small slits in the top of the dough to allow steam to escape during cooking to prevent the pie from bursting out of the sides\nplace the pie in your freezer for about 20 minutes prior to cooking\nthis will keep your pie crust flaky and soft\ncooking your potpie:\nwith your oven rack on the bottom position closest to the burner preheat your oven to 350f\nbeat 2 eggs in a small bowl\nremove your pie from the freezer and brush the entire top crust with the egg wash with a basting brush\nbake on bottom rack just until top crust starts to slightly brown\nturn oven up to 375f and move oven rack to middle position\nfinish baking pie on middle rack until top crust is done and golden brown\nremove from oven and let cool about 10 minutes , slice and enjoy !\nTags:\ntime-to-make\ncourse\npreparation\nmain-dish\n4-hours-or-less", "text_length": 5383 }, { "id": "531516", "title": "peach cobbler ice cream cake", "description": "this ultimate peach cobbler ice cream cake will leave you s-peach-less.", "minutes": 830, "ingredients": [ "unsalted butter", "granulated sugar", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "salt", "sour cream", "fresh peach", "peach preserves", "bourbon", "buttermilk", "vanilla ice cream", "peach sorbet", "water", "heavy cream", "vanilla bean", "powdered sugar", "milk", "orange food coloring", "peaches", "canola oil" ], "steps": [ "preheat oven to 350 degrees f", "grease and flour two 9-inch cake rounds and set aside", "to make the pound cake:", "cream together the butter and sugar until light and fluffy , about 5 minutes", "add the eggs one at a time , mixing well after each addition", "stir in the vanilla extract", "in a separate bowl , whisk or sift together the flour baking soda and salt", "add to the butter mixture and stir until just combined", "stir in the sour cream", "divide the batter evenly among the prepared cake pans and gave them a few taps on the counter to dislodge any air bubbles", "bake until golden brown and a toothpick inserted in the middle comes out clean , about 18 to 22 minutes", "remove from the oven and let cool completely", "to make the peach jam layer:", "in a large bowl , stir together the preserves , peaches , and bourbon if using", "cover with plastic wrap and store in the fridge until ready to use", "to make the cobbler biscuit pieces:", "in a large bowl , combine the flour , baking soda , and salt", "add in the cold butter and work with your hands or a pastry blender until the butter resembles coarse crumbs", "gently stir in the buttermilk with a wooden spoon until the mixture comes together", "using a small ice cream scoop , scoop out the batter onto two baking sheets lined with parchment paper", "brush with melted butter on top and sprinkle with granulated sugar", "bake until golden brown , about 12 to 15 minutes", "remove from the oven and let cool completely", "to assemble the peach ice cream layers:", "allow the vanilla ice cream to soften a bit", "then transfer to a large bowl", "fold in the peaches and preserves gently , until streaked throughout the vanilla ice cream", "pour into a 9-inch round cake pan that has been lined with plastic wrap", "press the peach ice cream down into a smooth even layer", "cover with plastic wrap and freeze until firm , about 4 hours", "pour the softened peach sorbet into a 9-inch round cake pan that has been lined with plastic wrap", "press down into a smooth even layer", "cover with plastic wrap and freeze until firm , about 4 hours", "to make the caramel:", "place the sugar and water in a medium saucepan , set over medium-high heat", "gently swirl the pan constantly , without actually stirring the mixture , and cook until it becomes a dark amber color", "remove the saucepan from the heat and slowly whisk in the heavy cream", "itll bubble up and get thick , but keep stirring until smooth", "whisk in the bourbon vanilla bean seeds and salt", "pour into a jar and allow to cool down to room temperature", "once cool , store in the fridge until ready to use", "to assemble the cake:", "line the sides of a 9-inch springform pan with parchment paper , to create high sides", "trim the top of the cooled pound cake layers to even them out", "place one layer of pound cake , upside down , into the spring-form pan", "pour half of the peach jam over the cake layer and spread out evenly", "freeze until firm , about 1 hour", "crumble a few of the biscuits and sprinkle them evenly over the jam layer", "carefully remove the peach ice cream from the cake pan and remove the plastic wrap", "place into the spring form pan on top of the cobbler layer", "then place the second pound cake layer inches pour the remaining peach jam over the cake and spread out evenly", "chill in the fridge until firm , about 1 hour", "top with more crumbled cobbler biscuits and then finally the peach sorbet layer", "freeze once more until firm , about 3 hours", "to make the butter cream:", "beat the butter until light and fluffy about 5 minutes", "add in the powdered sugar , a cup at a time , beating well after each addition", "add in the milk , vanilla extract and salt", "beat on high until creamy and smooth", "divide the buttercream into 3 separate bowls", "dye one a dark orange", "one a lighter orange and then leave one white", "transfer each to disposable piping bags", "remove the cake from the freezer and then carefully remove it from the springform pan , discarding the parchment paper from the sides", "starting from the bottom of the cake , pipe out two rows of dark orange buttercream all around the cake", "then pipe out two rows of the lighter orange buttercream around the cake , and then pipe out 2 rows of white buttercream around the sides and top of the cake", "pipe out light orange buttercream on the top center of the cake", "using an offset spatula or a bench scraper , smooth out the buttercream on the sides and bottom", "coat the bottom of the cake with crumbled cobbler biscuits", "return to the freezer while you prepare the topping", "to grill the peaches:", "place a stovetop grill pan over medium-high heat , once hot , grease with canola oil and place the peach halves on top , cut side down", "cook for about 1 to 2 minutes or until grill marks form", "transfer to a cutting board and let cool down completely", "slice them in half , leaving two intact", "to decorate the top of the cake:", "drizzle the edges of the cake with the caramel sauce so that it drips down the sides", "then arrange the grilled peaches on top along with some crumbled cobbler biscuit pieces", "cut and serve immediately or place in freezer until ready to serve" ], "tags": [ "course", "desserts", "dietary", "ice-cream" ], "nutrition": { "calories": 1527.3, "total_fat": 99.0, "sugar": 680.0, "sodium": 39.0, "protein": 23.0, "saturated_fat": 198.0, "carbohydrates": 76.0 }, "raw_text": "peach cobbler ice cream cake\nIngredients:\nunsalted butter\ngranulated sugar\neggs\nvanilla extract\nall-purpose flour\nbaking soda\nsalt\nsour cream\nfresh peach\npeach preserves\nbourbon\nbuttermilk\nvanilla ice cream\npeach sorbet\nwater\nheavy cream\nvanilla bean\npowdered sugar\nmilk\norange food coloring\npeaches\ncanola oil\nSteps:\npreheat oven to 350 degrees f\ngrease and flour two 9-inch cake rounds and set aside\nto make the pound cake:\ncream together the butter and sugar until light and fluffy , about 5 minutes\nadd the eggs one at a time , mixing well after each addition\nstir in the vanilla extract\nin a separate bowl , whisk or sift together the flour baking soda and salt\nadd to the butter mixture and stir until just combined\nstir in the sour cream\ndivide the batter evenly among the prepared cake pans and gave them a few taps on the counter to dislodge any air bubbles\nbake until golden brown and a toothpick inserted in the middle comes out clean , about 18 to 22 minutes\nremove from the oven and let cool completely\nto make the peach jam layer:\nin a large bowl , stir together the preserves , peaches , and bourbon if using\ncover with plastic wrap and store in the fridge until ready to use\nto make the cobbler biscuit pieces:\nin a large bowl , combine the flour , baking soda , and salt\nadd in the cold butter and work with your hands or a pastry blender until the butter resembles coarse crumbs\ngently stir in the buttermilk with a wooden spoon until the mixture comes together\nusing a small ice cream scoop , scoop out the batter onto two baking sheets lined with parchment paper\nbrush with melted butter on top and sprinkle with granulated sugar\nbake until golden brown , about 12 to 15 minutes\nremove from the oven and let cool completely\nto assemble the peach ice cream layers:\nallow the vanilla ice cream to soften a bit\nthen transfer to a large bowl\nfold in the peaches and preserves gently , until streaked throughout the vanilla ice cream\npour into a 9-inch round cake pan that has been lined with plastic wrap\npress the peach ice cream down into a smooth even layer\ncover with plastic wrap and freeze until firm , about 4 hours\npour the softened peach sorbet into a 9-inch round cake pan that has been lined with plastic wrap\npress down into a smooth even layer\ncover with plastic wrap and freeze until firm , about 4 hours\nto make the caramel:\nplace the sugar and water in a medium saucepan , set over medium-high heat\ngently swirl the pan constantly , without actually stirring the mixture , and cook until it becomes a dark amber color\nremove the saucepan from the heat and slowly whisk in the heavy cream\nitll bubble up and get thick , but keep stirring until smooth\nwhisk in the bourbon vanilla bean seeds and salt\npour into a jar and allow to cool down to room temperature\nonce cool , store in the fridge until ready to use\nto assemble the cake:\nline the sides of a 9-inch springform pan with parchment paper , to create high sides\ntrim the top of the cooled pound cake layers to even them out\nplace one layer of pound cake , upside down , into the spring-form pan\npour half of the peach jam over the cake layer and spread out evenly\nfreeze until firm , about 1 hour\ncrumble a few of the biscuits and sprinkle them evenly over the jam layer\ncarefully remove the peach ice cream from the cake pan and remove the plastic wrap\nplace into the spring form pan on top of the cobbler layer\nthen place the second pound cake layer inches pour the remaining peach jam over the cake and spread out evenly\nchill in the fridge until firm , about 1 hour\ntop with more crumbled cobbler biscuits and then finally the peach sorbet layer\nfreeze once more until firm , about 3 hours\nto make the butter cream:\nbeat the butter until light and fluffy about 5 minutes\nadd in the powdered sugar , a cup at a time , beating well after each addition\nadd in the milk , vanilla extract and salt\nbeat on high until creamy and smooth\ndivide the buttercream into 3 separate bowls\ndye one a dark orange\none a lighter orange and then leave one white\ntransfer each to disposable piping bags\nremove the cake from the freezer and then carefully remove it from the springform pan , discarding the parchment paper from the sides\nstarting from the bottom of the cake , pipe out two rows of dark orange buttercream all around the cake\nthen pipe out two rows of the lighter orange buttercream around the cake , and then pipe out 2 rows of white buttercream around the sides and top of the cake\npipe out light orange buttercream on the top center of the cake\nusing an offset spatula or a bench scraper , smooth out the buttercream on the sides and bottom\ncoat the bottom of the cake with crumbled cobbler biscuits\nreturn to the freezer while you prepare the topping\nto grill the peaches:\nplace a stovetop grill pan over medium-high heat , once hot , grease with canola oil and place the peach halves on top , cut side down\ncook for about 1 to 2 minutes or until grill marks form\ntransfer to a cutting board and let cool down completely\nslice them in half , leaving two intact\nto decorate the top of the cake:\ndrizzle the edges of the cake with the caramel sauce so that it drips down the sides\nthen arrange the grilled peaches on top along with some crumbled cobbler biscuit pieces\ncut and serve immediately or place in freezer until ready to serve\nTags:\ncourse\ndesserts\ndietary\nice-cream", "text_length": 5363 }, { "id": "470251", "title": "pasteles de yuca", "description": "got this recipe from lagasse's island flavors", "minutes": 180, "ingredients": [ "boneless lean pork", "bacon", "ham", "sazon goya con culantro y achiote", "sofrito sauce", "beef bouillon cube", "salt", "onion powder", "garlic powder", "oregano", "water", "extra virgin olive oil", "green olives", "red pepper", "achiote seeds", "vegetable oil", "yucca root", "paper", "string", "plantain leaves" ], "steps": [ "prepare the achiote oil: in a saucepan , gently simmer the achiote seeds in the oil until the oil turns dark red", "remove from heat", "let cool", "strain the seeds from the oil and discard the seeds", "keep the cooled oil in a covered jar or other container", "you can leave it out , or refrigerate it", "you will use this oil in the \"masa\" , in the filling , and for wrapping the pasteles", "prepare the masa: cut the yuca into pieces that you can comfortably handle- about the size of a stick of butter", "carefully cut each piece lengthwise to reveal a woody stalk in the center of the yuca", "it's roughly the width of a toothpick , and runs the entire length", "cut it out by making a 'v' cut , and discard- we want our masa to be smooth !", "feed the pieces a little at a time into a food processor with grating blade- any stubborn pieces that hang around will be dealt with in the next step", "remove the grated yuca from the processor , switch the grating blade to the regular cutting blade , add the yuca back to the machine and pulse for about 2 - 3 minutes to create a moist , finely grated mixture that is the consistency of grated parmesan cheese- just a little wetter", "place the masa into a strainer that is lined with a cheesecloth", "place the strainer with the masa over a bowl , then cover with some plastic wrap , and place into the refrigerator until the next day when you are ready to finish the pasteles", "remove the masa from the refigerator", "it will have dripped several ounces of its liquid in the bowl- discard the liquid", "prepare the filling: wash the pork meat with vinegar", "cut the meat into inch cubes", "in a saucepan , use 2 ounces of the achiote oil that you prepared , and simmer the 2 ounces of sofrito in it on low heat for 3 -5 minutes", "add the rest of the filling ingredients to the saucepan , bring to a boil , lower the flame", "simmer for approximately 1 - 1 hours on low heat , covered", "take care that the water does not completely evaporate- if the sauce gets too thick , add a couple ounces of water", "the meat should be cooked , but it should not fall apart when done , so check every 15 minutes once an hour has passed", "when the meat is done , remove from heat and let cool", "you should have some gravy left with the meat , but it shouldn't be too watery", "if it looks dry , add 2 ounces of water", "in either case , now add the olive oil that was part of the last 3 ingredients", "while the meat is simmering , you can start seasoning the masa , but be sure and go back to the previous step to finish up the meat !", "season the masa: in a medium saucepan , on medium heat , use 2 ounces of the achiote oil that you prepared , and simmer the 1 cup of sofrito in it for approximately 5 minutes", "it should be sizzling slowly , not just steaming a little", "add the 2 ounces of water and the rest of the ingredients listed", "simmer another 5 minutes , then remove from heat", "in a large saucepan , bowl , or tray , add the masa that you had removed from the regrigerator", "now add the sofrito that you just removed from the heat , and mix well", "add a half cup of the achiote oil to this , and mix again", "your masa should now have some color , and should have a good taste ! if not , review the steps carefully- you might have missed something", "if you haven't finished the last part of the meat , do so now", "otherwise , you're ready to wrap the pasteles !", "wrap the pasteles: use twenty bundles of plantain leaves", "with a knife , remove the central ridge of the plantain leaves to give greater flexibility to the leaves", "divide leaves into pieces , about 12 inches square", "wash and clean leaves with a damp cloth and toast slightly over an open flame", "this makes the leaf more pliable", "you should still have about cup of achiote oil left", "place 1 tsp of the achiote on the leaf , or the parchment paper", "spread it out to the size of a postcard", "next , place 3 tbsp of the masa on the leaf and spread it out thinly over the oil that you just spread out", "place 1 - 2 tbsp of the meat filling in the center of the masa", "place 2 olive halves on top of the masa", "place strip of red pepper on top of the masa", "fold the leaf one long half over towards the other", "it won't actually get to the other end , but you have created a top and bottom layer of plantain leaf and enclosed the contents in it", "now fold both of those back towards the end that you first started from , while keeping in mind that you are sort of duplicating the shape of the rectangle of oil that you first made !", "fold it once more , if you need to use up some paper", "then fold the right and left ends of the leaf toward the center", "tie the pasteles together in pairs , with a string , placing the folded edges facing each other", "they should be tied from both sides , to prevent them from opening", "this recipe yields approximately 12 -14 pasteles", "cook the pasteles: in large pot , bring to a boil 5 qts of water with 1tbsp salt", "add 12 pasteles and boil , covered , for one hour", "halfway , turn over pasteles", "after the hour , remove pasteles from the water at once , and place in a strainer" ], "tags": [ "time-to-make", "course", "preparation", "side-dishes", "4-hours-or-less" ], "nutrition": { "calories": 1124.2, "total_fat": 112.0, "sugar": 16.0, "sodium": 55.0, "protein": 59.0, "saturated_fat": 74.0, "carbohydrates": 29.0 }, "raw_text": "pasteles de yuca\nIngredients:\nboneless lean pork\nbacon\nham\nsazon goya con culantro y achiote\nsofrito sauce\nbeef bouillon cube\nsalt\nonion powder\ngarlic powder\noregano\nwater\nextra virgin olive oil\ngreen olives\nred pepper\nachiote seeds\nvegetable oil\nyucca root\npaper\nstring\nplantain leaves\nSteps:\nprepare the achiote oil: in a saucepan , gently simmer the achiote seeds in the oil until the oil turns dark red\nremove from heat\nlet cool\nstrain the seeds from the oil and discard the seeds\nkeep the cooled oil in a covered jar or other container\nyou can leave it out , or refrigerate it\nyou will use this oil in the \"masa\" , in the filling , and for wrapping the pasteles\nprepare the masa: cut the yuca into pieces that you can comfortably handle- about the size of a stick of butter\ncarefully cut each piece lengthwise to reveal a woody stalk in the center of the yuca\nit's roughly the width of a toothpick , and runs the entire length\ncut it out by making a 'v' cut , and discard- we want our masa to be smooth !\nfeed the pieces a little at a time into a food processor with grating blade- any stubborn pieces that hang around will be dealt with in the next step\nremove the grated yuca from the processor , switch the grating blade to the regular cutting blade , add the yuca back to the machine and pulse for about 2 - 3 minutes to create a moist , finely grated mixture that is the consistency of grated parmesan cheese- just a little wetter\nplace the masa into a strainer that is lined with a cheesecloth\nplace the strainer with the masa over a bowl , then cover with some plastic wrap , and place into the refrigerator until the next day when you are ready to finish the pasteles\nremove the masa from the refigerator\nit will have dripped several ounces of its liquid in the bowl- discard the liquid\nprepare the filling: wash the pork meat with vinegar\ncut the meat into inch cubes\nin a saucepan , use 2 ounces of the achiote oil that you prepared , and simmer the 2 ounces of sofrito in it on low heat for 3 -5 minutes\nadd the rest of the filling ingredients to the saucepan , bring to a boil , lower the flame\nsimmer for approximately 1 - 1 hours on low heat , covered\ntake care that the water does not completely evaporate- if the sauce gets too thick , add a couple ounces of water\nthe meat should be cooked , but it should not fall apart when done , so check every 15 minutes once an hour has passed\nwhen the meat is done , remove from heat and let cool\nyou should have some gravy left with the meat , but it shouldn't be too watery\nif it looks dry , add 2 ounces of water\nin either case , now add the olive oil that was part of the last 3 ingredients\nwhile the meat is simmering , you can start seasoning the masa , but be sure and go back to the previous step to finish up the meat !\nseason the masa: in a medium saucepan , on medium heat , use 2 ounces of the achiote oil that you prepared , and simmer the 1 cup of sofrito in it for approximately 5 minutes\nit should be sizzling slowly , not just steaming a little\nadd the 2 ounces of water and the rest of the ingredients listed\nsimmer another 5 minutes , then remove from heat\nin a large saucepan , bowl , or tray , add the masa that you had removed from the regrigerator\nnow add the sofrito that you just removed from the heat , and mix well\nadd a half cup of the achiote oil to this , and mix again\nyour masa should now have some color , and should have a good taste ! if not , review the steps carefully- you might have missed something\nif you haven't finished the last part of the meat , do so now\notherwise , you're ready to wrap the pasteles !\nwrap the pasteles: use twenty bundles of plantain leaves\nwith a knife , remove the central ridge of the plantain leaves to give greater flexibility to the leaves\ndivide leaves into pieces , about 12 inches square\nwash and clean leaves with a damp cloth and toast slightly over an open flame\nthis makes the leaf more pliable\nyou should still have about cup of achiote oil left\nplace 1 tsp of the achiote on the leaf , or the parchment paper\nspread it out to the size of a postcard\nnext , place 3 tbsp of the masa on the leaf and spread it out thinly over the oil that you just spread out\nplace 1 - 2 tbsp of the meat filling in the center of the masa\nplace 2 olive halves on top of the masa\nplace strip of red pepper on top of the masa\nfold the leaf one long half over towards the other\nit won't actually get to the other end , but you have created a top and bottom layer of plantain leaf and enclosed the contents in it\nnow fold both of those back towards the end that you first started from , while keeping in mind that you are sort of duplicating the shape of the rectangle of oil that you first made !\nfold it once more , if you need to use up some paper\nthen fold the right and left ends of the leaf toward the center\ntie the pasteles together in pairs , with a string , placing the folded edges facing each other\nthey should be tied from both sides , to prevent them from opening\nthis recipe yields approximately 12 -14 pasteles\ncook the pasteles: in large pot , bring to a boil 5 qts of water with 1tbsp salt\nadd 12 pasteles and boil , covered , for one hour\nhalfway , turn over pasteles\nafter the hour , remove pasteles from the water at once , and place in a strainer\nTags:\ntime-to-make\ncourse\npreparation\nside-dishes\n4-hours-or-less", "text_length": 5352 }, { "id": "498847", "title": "the greek pizza california pizza kitchen", "description": "california pizza kitchen has had tremendous success with their greek \"salad\" pizza. it combines all of the elements of a traditional greek salad: creamy feta, sweet red onions, cucumbers and a tangy lemon-herb vinaigrette salad (minus the lettuce) and eaten with your hands. what could be better? serving the tzatziki sauce on the side provides the perfect excuse for dipping your pizza.", "minutes": 270, "ingredients": [ "pizza dough", "olive oil", "mozzarella cheese", "chicken breasts", "mixed salad greens", "tzatziki", "feta cheese", "flat leaf parsley", "active dry yeast", "warm water", "bread", "sugar", "kosher salt", "boneless skinless chicken breasts", "seasoning", "english cucumber", "roma tomatoes", "red onion", "kalamata olive", "lemon juice", "red wine vinegar", "garlic", "dried oregano leaves", "ground black pepper", "mayonnaise", "plain yogurt", "sour cream", "cucumbers", "dried mint" ], "steps": [ "place a seasoned pizza stone in the middle of the oven and preheat to 450 f , at least 30 minutes", "roll and spread the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel", "if you are more comfortable working with one piece of dough at a time , you can shape and dress the second piece while the first is in the oven", "if making 2 pizzas , split all the topping measurements in half", "brush the dough with olive oil to within an inch of the edge , and spread the grated mozzarella to within 1 / 2 inch of the outer edge", "distribute the chicken over the cheese", "transfer the pizza to the oven and bake for 8 to 10 minutes , or until the crust is golden brown and the cheese at the center is melted and bubbly", "meanwhile , prepare the greek salad and tzatziki sauce", "place the sauce in a squeeze bottle or syrup dispenser", "use the peel to remove the pizza from the oven", "slice as desired", "spoon the dressed salad over the pizza", "sprinkle with feta cheese , then drizzle with half the tzatziki sauce", "sprinkle with chopped parsley", "serve immediately , with the remaining sauce on the side", "to make traditional pizza dough: in a small bowl , dissolve the yeast in the water", "make sure the water is not too hot , as this will kill the yeast and prevent the dough from rising", "if using a stand mixer , use the paddle because the dough hook will not mix this size batch efficiently", "in the mixing bowl , combine the flour , sugar , salt , and 1 tablespoon of the olive oil and stir by hand just to distribute", "add the dissolved yeast and place the bowl and paddle on the mixer", "start mixing on the lowest speed to mix", "increase the speed slightly and mix for 2 to 3 minutes , until the dough is smooth and elastic", "do not over-knead , as this will build up too much gluten and make the dough difficult to shape", "if using a food processor , be sure to use the plastic blade , the metal knife will cut through the gluten strands and keep the dough from developing any \"body\"", "proceed as for the stand mixer making sure to stop kneading as soon as the dough forms a smooth ball", "over-kneading could overheat the dough because the mixing bowl is directly above the motor", "if mixing by hand , place the dry ingredients in a 4 to 6 quart bowl , and stir to combine", "make a well in the middle and put the liquids , reserving 1 teaspoon of olive oil", "use a wooden spoon to combine the ingredients", "once all the flour is mixed in , turn the dough onto a lightly floured work surface and , with lightly oiled hands , knead the dough for 5 minutes", "it should be smooth and elastic , but will still be slightly sticky", "place the remaining teaspoon of oil in a 1 quart mixing bowl and spread it with your finger", "place the dough ball in the bowl , move it around in the oil , then turn it over so that the oiled side is facing upward", "cover the bowl tightly with plastic wrap and allow the dough to rise until doubled in size , 1 1 / 2 to 2 hours", "about 2 hours before you are ready to assemble your pizza , remove the dough form the refrigerator", "if making individual pizzas , use a sharp knife to divide the dough into 2 or 4 equal portions", "roll each portion of dough into a round ball on a smooth , clean surface , making sure to seal any holes by pinching or rolling", "place the newly formed dough balls in a glass baking dish , spaced far enough apart to allow for each to double in size", "seal the top of the dish with clear plastic wrap", "set aside at room temperature until the dough balls have doubled in size , about 2 hours", "they should be smooth and puffy", "dress the pizza according to the recipe", "for grilled greek chicken: place the chicken breasts between sheets of waxed or parchment paper and gently pound to a thickness of 1 / 2 inch", "do not pound them too thin", "this is just to ensure that they will cook evenly", "combine the olive oil and seasonings in a large mixing bowl", "stir to mix", "add the chicken breasts to the bowl , one by one , turning each in the marinade", "place the chicken in the refrigerator for 10 to 20 minutes", "if you have a hot grill available , grill the chicken for 3 to 4 minutes on each side", "do not overcook", "if no grill is available , preheat the over to 350 degrees and bake the chicken , skin side up in a pan , for about 30 minutes", "the internal temperature should be 165 degrees", "use the chicken immediately , as desired", "or let it cool and refrigerate for up to 3 days", "for the greek salad: combine the cucumber , tomatoes , onion , and olives in a large mixing bowl", "whisk together the remaining ingredients in a small bowl and add to the vegetables", "stir well", "makes 3 cups", "to make the tzatziki sauce: place all the ingredients in a blender or small food processor and process until smooth", "this sauce will keep for up to 5 days in the refrigerator", "whisk before using", "makes 3 / 4 cups" ], "tags": [ "course", "cuisine", "preparation", "occasion", "main-dish", "greek", "european", "pizza", "italian", "copycat", "from-scratch" ], "nutrition": { "calories": 3756.6, "total_fat": 344.0, "sugar": 154.0, "sodium": 272.0, "protein": 652.0, "saturated_fat": 354.0, "carbohydrates": 34.0 }, "raw_text": "the greek pizza california pizza kitchen\nIngredients:\npizza dough\nolive oil\nmozzarella cheese\nchicken breasts\nmixed salad greens\ntzatziki\nfeta cheese\nflat leaf parsley\nactive dry yeast\nwarm water\nbread\nsugar\nkosher salt\nboneless skinless chicken breasts\nseasoning\nenglish cucumber\nroma tomatoes\nred onion\nkalamata olive\nlemon juice\nred wine vinegar\ngarlic\ndried oregano leaves\nground black pepper\nmayonnaise\nplain yogurt\nsour cream\ncucumbers\ndried mint\nSteps:\nplace a seasoned pizza stone in the middle of the oven and preheat to 450 f , at least 30 minutes\nroll and spread the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel\nif you are more comfortable working with one piece of dough at a time , you can shape and dress the second piece while the first is in the oven\nif making 2 pizzas , split all the topping measurements in half\nbrush the dough with olive oil to within an inch of the edge , and spread the grated mozzarella to within 1 / 2 inch of the outer edge\ndistribute the chicken over the cheese\ntransfer the pizza to the oven and bake for 8 to 10 minutes , or until the crust is golden brown and the cheese at the center is melted and bubbly\nmeanwhile , prepare the greek salad and tzatziki sauce\nplace the sauce in a squeeze bottle or syrup dispenser\nuse the peel to remove the pizza from the oven\nslice as desired\nspoon the dressed salad over the pizza\nsprinkle with feta cheese , then drizzle with half the tzatziki sauce\nsprinkle with chopped parsley\nserve immediately , with the remaining sauce on the side\nto make traditional pizza dough: in a small bowl , dissolve the yeast in the water\nmake sure the water is not too hot , as this will kill the yeast and prevent the dough from rising\nif using a stand mixer , use the paddle because the dough hook will not mix this size batch efficiently\nin the mixing bowl , combine the flour , sugar , salt , and 1 tablespoon of the olive oil and stir by hand just to distribute\nadd the dissolved yeast and place the bowl and paddle on the mixer\nstart mixing on the lowest speed to mix\nincrease the speed slightly and mix for 2 to 3 minutes , until the dough is smooth and elastic\ndo not over-knead , as this will build up too much gluten and make the dough difficult to shape\nif using a food processor , be sure to use the plastic blade , the metal knife will cut through the gluten strands and keep the dough from developing any \"body\"\nproceed as for the stand mixer making sure to stop kneading as soon as the dough forms a smooth ball\nover-kneading could overheat the dough because the mixing bowl is directly above the motor\nif mixing by hand , place the dry ingredients in a 4 to 6 quart bowl , and stir to combine\nmake a well in the middle and put the liquids , reserving 1 teaspoon of olive oil\nuse a wooden spoon to combine the ingredients\nonce all the flour is mixed in , turn the dough onto a lightly floured work surface and , with lightly oiled hands , knead the dough for 5 minutes\nit should be smooth and elastic , but will still be slightly sticky\nplace the remaining teaspoon of oil in a 1 quart mixing bowl and spread it with your finger\nplace the dough ball in the bowl , move it around in the oil , then turn it over so that the oiled side is facing upward\ncover the bowl tightly with plastic wrap and allow the dough to rise until doubled in size , 1 1 / 2 to 2 hours\nabout 2 hours before you are ready to assemble your pizza , remove the dough form the refrigerator\nif making individual pizzas , use a sharp knife to divide the dough into 2 or 4 equal portions\nroll each portion of dough into a round ball on a smooth , clean surface , making sure to seal any holes by pinching or rolling\nplace the newly formed dough balls in a glass baking dish , spaced far enough apart to allow for each to double in size\nseal the top of the dish with clear plastic wrap\nset aside at room temperature until the dough balls have doubled in size , about 2 hours\nthey should be smooth and puffy\ndress the pizza according to the recipe\nfor grilled greek chicken: place the chicken breasts between sheets of waxed or parchment paper and gently pound to a thickness of 1 / 2 inch\ndo not pound them too thin\nthis is just to ensure that they will cook evenly\ncombine the olive oil and seasonings in a large mixing bowl\nstir to mix\nadd the chicken breasts to the bowl , one by one , turning each in the marinade\nplace the chicken in the refrigerator for 10 to 20 minutes\nif you have a hot grill available , grill the chicken for 3 to 4 minutes on each side\ndo not overcook\nif no grill is available , preheat the over to 350 degrees and bake the chicken , skin side up in a pan , for about 30 minutes\nthe internal temperature should be 165 degrees\nuse the chicken immediately , as desired\nor let it cool and refrigerate for up to 3 days\nfor the greek salad: combine the cucumber , tomatoes , onion , and olives in a large mixing bowl\nwhisk together the remaining ingredients in a small bowl and add to the vegetables\nstir well\nmakes 3 cups\nto make the tzatziki sauce: place all the ingredients in a blender or small food processor and process until smooth\nthis sauce will keep for up to 5 days in the refrigerator\nwhisk before using\nmakes 3 / 4 cups\nTags:\ncourse\ncuisine\npreparation\noccasion\nmain-dish\ngreek\neuropean\npizza\nitalian\ncopycat\nfrom-scratch", "text_length": 5339 }, { "id": "386789", "title": "kielbasa homemade kielbasa fresh polish sausage", "description": "posting as requested. we've perfected this recipe to our taste (very peppery and garlicky) over 20 years; my mother worked on it for years prior to that, even helping a polish friend make it for a little polish grocery store/butcher shop she owned. that said, we've found that it all works differently every year, depending on the quality of the meat, spices and casings. there's always some kind of problem! but it ends up remarkably consistent in taste. the directions are deliberately lengthy, the way i wrote them for a non-polish non-sausage-making friend. and they're a little informal here and there. but do read them through before you get into this project! prep time and sausage-making time are actually just a couple of hours each day for 2 days. we use an electric grinder which forces the meat through a horn into the casing. recipe #387079 is our favorite way to cook this kielbasa. make this 3-4 weeks ahead, wrap very well, and freeze in vac packs. you can also cook it before you freeze it; we don't. we've kept this in the deep-freeze for several months with no loss in quality. oh, and we call this fresh sausage because we don't smoke it. you certainly can do that, if you like the flavor.", "minutes": 2880, "ingredients": [ "casing", "pork butt", "fresh garlic cloves", "garlic powder", "salt", "accent seasoning", "white sugar", "coarse black pepper", "marjoram" ], "steps": [ "put the garlic through a garlic press or mince really fine", "put the seasonings into a small pot with a pint of water", "boil and then cool", "here's where my mom always said taste it and i wouldn't", "that could account for the variance in taste from year to year !", "meanwhile , cut the pork off the bone", "cut into strips maybe 1\" by 3\"", "doesn't have to be exact size , we get pretty sloppy with it", "strips go through the grinder better than chunks", "don't trim anything off , unless you just can't stand not to", "trust me , if there's not enough fat , the kielbasa will be dry and hard", "do trim off any bloody-type stuff though", "we then put the meat into plastic dishpans , pour the cool liquid over , add about 4 cups ice cubes and mix together until your hands freeze", "it should be kinda sloppy", "if not , add more water or ice", "cover with aluminum foil or such and put in fridge over night to marinate so the meat soaks up the flavor", "stir occasionally", "the ice will probably all be melted the next day before you make the sausage", "the meat kind of absorbs the flavors", "yes , it will smell up the fridge", "in fact , it will smell up the whole house ! open the windows", "make the neighbors crazy !", "next day , take the casings out and soak in warm water for several hours", "it makes them more flexible", "cut in 4 ft", "lengths", "shove the meat in the freezer for 1 / 2 to 1 hour before you start", "the meat stiffens up a little and it's easier to put through the grinder", "stick one end of each casing on the faucet and run warm water through the inside of the casing", "ready ? this is the fun part", "put a little oil on your hand and run it over the horn where the meat will come out", "run casing through fingers to drain slightly", "put a casing on the horn", "one person helps push the meat through the grinder while the other holds the casing while it is filling up", "it kinda curls up as you hold it", "i find for me that it's better if i hold it up while it's filling , less pressure on the casing", "we make each one about 12-16\"", "or until it splits ! tie it off with string or knot the end if you can get it close to the end of the filled casing", "some people twist it every 6\" or so to make smaller sausages", "if the darn thing splits , you gotta scrape out the meat , dump it back with the other stuff in the dishpan and start over", "some years you're lucky , but some years the darn things split all the time", "that's one reason for soaking the casings for a longer time , they don't split as easily", "sometimes it's just a bad batch of casings", "then all you can do is swear at it", "we put the coils of sausage back into clean dishpans and put back into fridge to kinda dry overnight", "then we pack them in saran , aluminum foil , ziplock bags , anything that will keep the smell in , and put the packages in the freezer", "we make 2-3 lb", "packages", "since i have a vacuum sealer , i use that", "it works really great", "by the way , the sausage is pale because it is not smoked", "we don't care for smoked kielbasa", "but you can smoke it before freezing", "can't help you with that , though !", "we've been able to keep the sausage frozen for months", "just keep everything cold and clean while you're working", "keep a lot of paper towels handy to dry hands , answer the doggone telephone , etc", "we have found over the years , that pork has become much leaner now", "that is sometimes a problem", "we've considered buying more fat and mixing it in but never have", "it worked out all right just not cutting off any fat", "but insufficient fat makes for dry sausage", "it takes up about 1-1 / 2 hours altogether to fill the casings", "it's really simple and easy", "of course sometimes we have splashes on the walls when \"someone\" gets a little rough pushing the meat through the grinder", "hey , that's the fun of it", "it's a messy job , but someone has to do it", "oh yeah , the house smells for 3-4 days", "but it smells good", "if you like garlic", "all the seasonings are to your personal taste", "you really need a lot of salt though", "the pepper -- eh , how much do you like ? we like a lot", "same with the garlic", "we keep a little of the ground meat and cook a couple of small patties of the sausage", "that's when you can taste it and find out what you did wrong in the seasoning , too late , of course", "use the plate in the grinder which grinds the meat coarse", "it's better if the meat is a little chunky", "you don't want a mealy texture", "if you run a search on google , you can find other information under kielbasa", "one recipe i found says to knead meat and seasonings", "supposedly the more you knead , the more tender the sausage", "we've never tried that", "in recent years , we've set aside 3-4 lbs", "of the ground sausage meat and made it into small patties like breakfast sausage , and larger patties like hamburgers", "the grandkids really like that", "we do , too", "but for easter and christmas , it has to be the links" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "for-large-groups", "main-dish", "pork", "1-day-or-more", "european", "heirloom-historical", "holiday-event", "polish", "meat", "number-of-servings" ], "nutrition": { "calories": 255.8, "total_fat": 27.0, "sugar": 1.0, "sodium": 31.0, "protein": 42.0, "saturated_fat": 30.0, "carbohydrates": 0.0 }, "raw_text": "kielbasa homemade kielbasa fresh polish sausage\nIngredients:\ncasing\npork butt\nfresh garlic cloves\ngarlic powder\nsalt\naccent seasoning\nwhite sugar\ncoarse black pepper\nmarjoram\nSteps:\nput the garlic through a garlic press or mince really fine\nput the seasonings into a small pot with a pint of water\nboil and then cool\nhere's where my mom always said taste it and i wouldn't\nthat could account for the variance in taste from year to year !\nmeanwhile , cut the pork off the bone\ncut into strips maybe 1\" by 3\"\ndoesn't have to be exact size , we get pretty sloppy with it\nstrips go through the grinder better than chunks\ndon't trim anything off , unless you just can't stand not to\ntrust me , if there's not enough fat , the kielbasa will be dry and hard\ndo trim off any bloody-type stuff though\nwe then put the meat into plastic dishpans , pour the cool liquid over , add about 4 cups ice cubes and mix together until your hands freeze\nit should be kinda sloppy\nif not , add more water or ice\ncover with aluminum foil or such and put in fridge over night to marinate so the meat soaks up the flavor\nstir occasionally\nthe ice will probably all be melted the next day before you make the sausage\nthe meat kind of absorbs the flavors\nyes , it will smell up the fridge\nin fact , it will smell up the whole house ! open the windows\nmake the neighbors crazy !\nnext day , take the casings out and soak in warm water for several hours\nit makes them more flexible\ncut in 4 ft\nlengths\nshove the meat in the freezer for 1 / 2 to 1 hour before you start\nthe meat stiffens up a little and it's easier to put through the grinder\nstick one end of each casing on the faucet and run warm water through the inside of the casing\nready ? this is the fun part\nput a little oil on your hand and run it over the horn where the meat will come out\nrun casing through fingers to drain slightly\nput a casing on the horn\none person helps push the meat through the grinder while the other holds the casing while it is filling up\nit kinda curls up as you hold it\ni find for me that it's better if i hold it up while it's filling , less pressure on the casing\nwe make each one about 12-16\"\nor until it splits ! tie it off with string or knot the end if you can get it close to the end of the filled casing\nsome people twist it every 6\" or so to make smaller sausages\nif the darn thing splits , you gotta scrape out the meat , dump it back with the other stuff in the dishpan and start over\nsome years you're lucky , but some years the darn things split all the time\nthat's one reason for soaking the casings for a longer time , they don't split as easily\nsometimes it's just a bad batch of casings\nthen all you can do is swear at it\nwe put the coils of sausage back into clean dishpans and put back into fridge to kinda dry overnight\nthen we pack them in saran , aluminum foil , ziplock bags , anything that will keep the smell in , and put the packages in the freezer\nwe make 2-3 lb\npackages\nsince i have a vacuum sealer , i use that\nit works really great\nby the way , the sausage is pale because it is not smoked\nwe don't care for smoked kielbasa\nbut you can smoke it before freezing\ncan't help you with that , though !\nwe've been able to keep the sausage frozen for months\njust keep everything cold and clean while you're working\nkeep a lot of paper towels handy to dry hands , answer the doggone telephone , etc\nwe have found over the years , that pork has become much leaner now\nthat is sometimes a problem\nwe've considered buying more fat and mixing it in but never have\nit worked out all right just not cutting off any fat\nbut insufficient fat makes for dry sausage\nit takes up about 1-1 / 2 hours altogether to fill the casings\nit's really simple and easy\nof course sometimes we have splashes on the walls when \"someone\" gets a little rough pushing the meat through the grinder\nhey , that's the fun of it\nit's a messy job , but someone has to do it\noh yeah , the house smells for 3-4 days\nbut it smells good\nif you like garlic\nall the seasonings are to your personal taste\nyou really need a lot of salt though\nthe pepper -- eh , how much do you like ? we like a lot\nsame with the garlic\nwe keep a little of the ground meat and cook a couple of small patties of the sausage\nthat's when you can taste it and find out what you did wrong in the seasoning , too late , of course\nuse the plate in the grinder which grinds the meat coarse\nit's better if the meat is a little chunky\nyou don't want a mealy texture\nif you run a search on google , you can find other information under kielbasa\none recipe i found says to knead meat and seasonings\nsupposedly the more you knead , the more tender the sausage\nwe've never tried that\nin recent years , we've set aside 3-4 lbs\nof the ground sausage meat and made it into small patties like breakfast sausage , and larger patties like hamburgers\nthe grandkids really like that\nwe do , too\nbut for easter and christmas , it has to be the links\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nfor-large-groups\nmain-dish\npork\n1-day-or-more\neuropean\nheirloom-historical\nholiday-event\npolish\nmeat\nnumber-of-servings", "text_length": 5141 }, { "id": "333421", "title": "coconut cream pie from heaven", "description": "got all day? great! try recipe for fresh coconut cream pie. my pie in the feature photo has a meringue topping, though i usually prefer a whipped cream topping.", "minutes": 91, "ingredients": [ "coconut water", "sugar", "coconut rum", "white vinegar", "pure vanilla extract", "kosher salt", "whole milk", "coconut syrup", "coconut", "egg yolks", "cornstarch", "butter", "all-purpose flour", "salted butter", "ice water", "confectioners' sugar", "fine sea salt", "heavy whipping cream", "salt", "granulated sugar" ], "steps": [ "select fresh coconut that are large with soft eyes just slightly darker than the husk", "shake coconut and select the one with the most water", ": preheat oven to 375f with racks in upper and lower thirds", "puncture soft eyes at end of coconut with screwdriver using a hammer", "shake out coconut water into medium bowl until all is obtained", "place coconut on low rack in oven and bake for 15 minutes", "remove coconut using oven mitts", "reduce oven temperature to 350f", "filter reserved coconut water through mesh sieve into a medium saucepan", "set aside", "wrap coconut in towel and place on hard surface", "hit hard with a hammer", "pry out meat in large pieces with table knife or wide blade screwdriver", "remove brown skin with vegetable peeler", "rinse coconut pieces", "bake coconut pieces in glass baking dish on top oven rack for 40 minutes at 350f", "turn pieces over using tongs and bake for an additional 40 minutes", "remove from oven", "turn oven off", "into a small saucepan add the strained coconut water", "add 1 cup sugar , 4 tablespoons coconut rum , 1 teaspoon pure vanilla extract , 1 teaspoon white vinegar and 1 pinch kosher salt", "add coconut pieces and bring to a boil", "cover and reduce heat to medium", "set timer for 40 minutes", "begin preparing flaky butter crust", "check coconut syrup and from heat when it has turned golden color and has reduced", "remove coconut pieces with tongs , shaking off syrup", "measure syrup , adding water if necessary to make 3 / 4 cup", "return syrup to saucepan", "rinse coconut pieces in a strainer with warm water", "set coconut aside until ready to grate", "prepare the crust: measure 1 cup flour , 1 / 2 tablespoon confectioners' sugar and 1 pinch kosher salt into bowl of food processor", "process on high for 5 seconds", "grate 1 stick chilled salted butter into small strips and add to flour", "process for 5 seconds", "mix 3 / 4 teaspoon natural coconut rum and 1 / 4 teaspoon pure vanilla extract with 2 tablespoons ice water and pour evenly over mixture", "process on high for 5 seconds", "add remaining 1 / 3 cup flour", "process high for 5 seconds", "place mixture on flat surface covered with waxed paper", "roughly mold into disc shape", "cover dough with waxed paper and roll just until dough is an evenly thick circle , about 1 / 8-inch thick or less", "remove top half of waxed paper", "turn dough-side down into 10-inch deep dish pie plate", "peel away remaining waxed paper", "fit dough evenly into pan without pressing too hard in any area", "trim pastry slightly larger than the pan and flute edges using forefinger and thumbs", "lightly move a rolling pin over top surface of finished fluted edge to give a uniform appearance", "pierce dough with fork every 2-3 inches over pie plate surface and place into freezer for 10 minutes", "preheat oven to 375f remove shell from freezer", "place small , light butter plate over middle of frozen dough", "bake shell for 15 minutes", "remove small plate from center of crust with tongs", "baste with melted butter if desired and conitinue baking until crust is light golden-brown , about 5-10 additional minutes", "remove shell", "leave oven on at 375f cool shell on cooling rack", "cover lightly and refrigerate until needed", "select a grate for fine-shred on hand-held or food processor blade grater , that will create coconut flakes about the size of commercial flaked coconut", "grate 1 cup fresh coconut", "divide and set aside", "pour 3 cups milk into cooled coconut syrup in medium saucepan", "whisk in 5 tablespoons cornstarch then add 3 egg yolks until well blended and consistent", "add 1 / 2 cup coconut flakes , 4 tablespoons butter , 1 1 / 2 tablespoons coconut rum , 1 teaspoon pure vanilla extract , 1 teaspoon white vinegar and 1 small pinch kosher salt if needed", "bring to a boil , whisking bottom of saucepan constantly to avoid lumping as mixture thickens , boiling 1 minute until mixture is smooth and stays on a spoon", "pour slightly cooled mixture into chilled pie shell", "cover loosely and refrigerate for at least 2 hours", "preheat oven to 250f", "toss remaining 1 / 2 cup coconut flakes with 2 teaspoons confectioners sugar and a pinch of salt", "toast coconut in a baking dish on top oven rack , for 15-20 minutes , turning occasionally to avoid scorching", "toss coconut with 1 teaspoon granulated sugar", "whip 1 1 / 2 cups heavy cream using an electric mixer on high speed , while gradually adding 3 tablespoons confectioners' sugar , until cream begins to thicken", "add 3 / 4 teaspoon coconut rum and 1 / 4 teaspoon pure vanilla extract", "continue whipping until cream is thick , light and fluffy but not overbeaten", "carefully spread whipped cream on cooled pie using a frosting spatula , leaving crust untouched , decorating in swirls", "sprinkle cooled coconut over whipped cream on pie to garnish", "get ready for a little slice of heaven !" ], "tags": [ "time-to-make", "course", "preparation", "pies-and-tarts", "desserts", "pies", "puddings-and-mousses", "presentation", "served-cold", "4-hours-or-less" ], "nutrition": { "calories": 689.1, "total_fat": 69.0, "sugar": 140.0, "sodium": 11.0, "protein": 15.0, "saturated_fat": 147.0, "carbohydrates": 19.0 }, "raw_text": "coconut cream pie from heaven\nIngredients:\ncoconut water\nsugar\ncoconut rum\nwhite vinegar\npure vanilla extract\nkosher salt\nwhole milk\ncoconut syrup\ncoconut\negg yolks\ncornstarch\nbutter\nall-purpose flour\nsalted butter\nice water\nconfectioners' sugar\nfine sea salt\nheavy whipping cream\nsalt\ngranulated sugar\nSteps:\nselect fresh coconut that are large with soft eyes just slightly darker than the husk\nshake coconut and select the one with the most water\n: preheat oven to 375f with racks in upper and lower thirds\npuncture soft eyes at end of coconut with screwdriver using a hammer\nshake out coconut water into medium bowl until all is obtained\nplace coconut on low rack in oven and bake for 15 minutes\nremove coconut using oven mitts\nreduce oven temperature to 350f\nfilter reserved coconut water through mesh sieve into a medium saucepan\nset aside\nwrap coconut in towel and place on hard surface\nhit hard with a hammer\npry out meat in large pieces with table knife or wide blade screwdriver\nremove brown skin with vegetable peeler\nrinse coconut pieces\nbake coconut pieces in glass baking dish on top oven rack for 40 minutes at 350f\nturn pieces over using tongs and bake for an additional 40 minutes\nremove from oven\nturn oven off\ninto a small saucepan add the strained coconut water\nadd 1 cup sugar , 4 tablespoons coconut rum , 1 teaspoon pure vanilla extract , 1 teaspoon white vinegar and 1 pinch kosher salt\nadd coconut pieces and bring to a boil\ncover and reduce heat to medium\nset timer for 40 minutes\nbegin preparing flaky butter crust\ncheck coconut syrup and from heat when it has turned golden color and has reduced\nremove coconut pieces with tongs , shaking off syrup\nmeasure syrup , adding water if necessary to make 3 / 4 cup\nreturn syrup to saucepan\nrinse coconut pieces in a strainer with warm water\nset coconut aside until ready to grate\nprepare the crust: measure 1 cup flour , 1 / 2 tablespoon confectioners' sugar and 1 pinch kosher salt into bowl of food processor\nprocess on high for 5 seconds\ngrate 1 stick chilled salted butter into small strips and add to flour\nprocess for 5 seconds\nmix 3 / 4 teaspoon natural coconut rum and 1 / 4 teaspoon pure vanilla extract with 2 tablespoons ice water and pour evenly over mixture\nprocess on high for 5 seconds\nadd remaining 1 / 3 cup flour\nprocess high for 5 seconds\nplace mixture on flat surface covered with waxed paper\nroughly mold into disc shape\ncover dough with waxed paper and roll just until dough is an evenly thick circle , about 1 / 8-inch thick or less\nremove top half of waxed paper\nturn dough-side down into 10-inch deep dish pie plate\npeel away remaining waxed paper\nfit dough evenly into pan without pressing too hard in any area\ntrim pastry slightly larger than the pan and flute edges using forefinger and thumbs\nlightly move a rolling pin over top surface of finished fluted edge to give a uniform appearance\npierce dough with fork every 2-3 inches over pie plate surface and place into freezer for 10 minutes\npreheat oven to 375f remove shell from freezer\nplace small , light butter plate over middle of frozen dough\nbake shell for 15 minutes\nremove small plate from center of crust with tongs\nbaste with melted butter if desired and conitinue baking until crust is light golden-brown , about 5-10 additional minutes\nremove shell\nleave oven on at 375f cool shell on cooling rack\ncover lightly and refrigerate until needed\nselect a grate for fine-shred on hand-held or food processor blade grater , that will create coconut flakes about the size of commercial flaked coconut\ngrate 1 cup fresh coconut\ndivide and set aside\npour 3 cups milk into cooled coconut syrup in medium saucepan\nwhisk in 5 tablespoons cornstarch then add 3 egg yolks until well blended and consistent\nadd 1 / 2 cup coconut flakes , 4 tablespoons butter , 1 1 / 2 tablespoons coconut rum , 1 teaspoon pure vanilla extract , 1 teaspoon white vinegar and 1 small pinch kosher salt if needed\nbring to a boil , whisking bottom of saucepan constantly to avoid lumping as mixture thickens , boiling 1 minute until mixture is smooth and stays on a spoon\npour slightly cooled mixture into chilled pie shell\ncover loosely and refrigerate for at least 2 hours\npreheat oven to 250f\ntoss remaining 1 / 2 cup coconut flakes with 2 teaspoons confectioners sugar and a pinch of salt\ntoast coconut in a baking dish on top oven rack , for 15-20 minutes , turning occasionally to avoid scorching\ntoss coconut with 1 teaspoon granulated sugar\nwhip 1 1 / 2 cups heavy cream using an electric mixer on high speed , while gradually adding 3 tablespoons confectioners' sugar , until cream begins to thicken\nadd 3 / 4 teaspoon coconut rum and 1 / 4 teaspoon pure vanilla extract\ncontinue whipping until cream is thick , light and fluffy but not overbeaten\ncarefully spread whipped cream on cooled pie using a frosting spatula , leaving crust untouched , decorating in swirls\nsprinkle cooled coconut over whipped cream on pie to garnish\nget ready for a little slice of heaven !\nTags:\ntime-to-make\ncourse\npreparation\npies-and-tarts\ndesserts\npies\npuddings-and-mousses\npresentation\nserved-cold\n4-hours-or-less", "text_length": 5133 }, { "id": "303454", "title": "tim horton s style boston creme doughnuts", "description": "this copycat recipe is similar to the boston creme doughnuts served at tim hortons in canada and northern us. hope you enjoy! times listed do not include rising or chilling time. i know the recipe sounds daunting but it is really not that hard if you take it step by step. some of it can be made in advance as well.", "minutes": 105, "ingredients": [ "granulated sugar", "whole milk", "vanilla beans", "cornstarch", "egg yolks", "unsalted butter", "active dry yeast", "unbleached all-purpose flour", "ground cardamom", "nutmeg", "salt", "bittersweet chocolate", "water", "light corn syrup", "vegetable oil" ], "steps": [ "in a saucepan , combine the sugar , 1 1 / 2 cups of the milk , and the vanilla bean", "cook over low heat , stirring constantly with a wooden spoon , until the sugar is dissolved", "raise the heat and scald the mixture", "meanwhile , place the cornstarch in a medium bowl", "using a wire whisk , gradually whisk in the remaining 1 / 2 cup milk until smooth", "add the egg yolks and whisk until well blended", "slowly pour 1 / 3 cup of the hot milk mixture into the yolk mixture , whisking constantly", "gradually whisk in the rest of the hot milk", "return the milk-yolk mixture to the saucepan and bring to a boil over medium heat", "boil gently for 1 minute , stirring constantly", "remove the pan from the heat and whisk in the butter", "pass the mixture through a fine-mesh sieve into a bowl", "cover with plastic wrap , pressing it directly onto the surface , and refrigerate until chilled", "place the warm milk , yeast , and 1 teaspoon of the sugar in the bowl of an electric mixer", "stir the yeast into the mixture and let stand for 10 minutes , or until foamy", "add 1 cup of the flour and , using the paddle attachment or beaters , beat on low speed for 2 minutes to form the sponge", "remove the bowl from the stand , cover with plastic wrap , and let the sponge stand at room temperature until well risen , about 30 minutes", "in a medium bowl , whisk together the remaining 1 3 / 4 cups flour with the cardamom , nutmeg , and salt", "set aside", "return the bowl containing the sponge to the mixer stand", "using the paddle attachment on medium speed , add the egg yolks and mix until incorporated , then beat in the remaining sugar", "add the butter , 1 tablespoon at a time , beating until each tablespoon is absorbed before adding the next", "add the flour-spice mixture and beat on medium speed for 5 minutes", "the dough will not form a ball", "it will be soft and part of it will wrap itself around the paddle", "scrape the dough into a well-buttered bowl and turn as needed to coat all sides with the butter", "cover the bowl with buttered plastic wrap , buttered side down , and let the dough rise in a warm , draft-free place for about i hour , or until it has slightly more than doubled in volume", "turn out the dough onto a lightly oiled work surface", "using your hands , gently press down on it to deflate it and flatten it evenly to no less then 1 / 2 inch thick", "cover loosely with plastic wrap and let the dough rest for 5 minutes", "line a baking sheet with parchment or waxed paper", "using a floured 2 1 / 2-inch biscuit cutter , cut out 14 dough rounds", "gently transfer the rounds to the lined baking sheet , reshaping them if necessary", "space the rounds at least 1-inch apart to allow for expansion", "let rise for about 30 minutes , or until almost doubled in size", "while the doughnuts are rising , pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches", "heat the oil to 360 degrees f", "line a baking sheet with paper towels", "fry the doughnuts , 3 or 4 at a time , for about 1 minute , or until golden brown on the first side", "turn and fry on the second side until golden brown", "it may take slightly less time for the second side to cook than the first", "the midline of the doughnut will be lighter than the rest of it , which is characteristic", "using a slotted spoon , transfer the doughnuts to the paper towels to drain , then place on a wire rack to cool", "as soon as the doughnuts are cool enough to handle , use a long , thin , plain pastry", "let cool completely before filling", "remove the vanilla cream filling from the refrigerator and beat with the electric mixer on medium speed until smooth", "scrape the cream filling into a large pastry bag fitted with a medium plain", "pipe the filling into the hole in the middle of each doughnut until the doughnut feels full", "wipe off any excess cream", "return the filled doughnuts to the rack as they are filled", "place the chopped chocolate in a medium heatproof bowl", "set aside", "combine the water , corn syrup , and sugar in a heavy-bottomed , medium saucepan", "place over low heat and cook , stirring constantly with a wooden spoon , until the sugar is dissolved", "raise the heat and bring to a full boil", "pour the hot syrup over the chopped chocolate", "let stand for 3 minutes to melt the chocolate , then whisk gently until smooth", "whisk in the butter", "let the glaze cool until it starts to thicken slightly , stirring occasionally", "spread a scant tablespoon of chocolate glaze over the top of each doughnut", "place the glazed doughnuts back on the rack and let stand until set", "the doughnuts are best served within a few hours" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "breads", "lunch", "snacks", "canadian", "finger-food", "kid-friendly", "chocolate", "grains", "dietary", "copycat", "comfort-food", "inexpensive", "pasta-rice-and-grains", "brunch", "novelty", "taste-mood", "presentation", "served-hot", "4-hours-or-less" ], "nutrition": { "calories": 348.6, "total_fat": 25.0, "sugar": 90.0, "sodium": 8.0, "protein": 12.0, "saturated_fat": 46.0, "carbohydrates": 15.0 }, "raw_text": "tim horton s style boston creme doughnuts\nIngredients:\ngranulated sugar\nwhole milk\nvanilla beans\ncornstarch\negg yolks\nunsalted butter\nactive dry yeast\nunbleached all-purpose flour\nground cardamom\nnutmeg\nsalt\nbittersweet chocolate\nwater\nlight corn syrup\nvegetable oil\nSteps:\nin a saucepan , combine the sugar , 1 1 / 2 cups of the milk , and the vanilla bean\ncook over low heat , stirring constantly with a wooden spoon , until the sugar is dissolved\nraise the heat and scald the mixture\nmeanwhile , place the cornstarch in a medium bowl\nusing a wire whisk , gradually whisk in the remaining 1 / 2 cup milk until smooth\nadd the egg yolks and whisk until well blended\nslowly pour 1 / 3 cup of the hot milk mixture into the yolk mixture , whisking constantly\ngradually whisk in the rest of the hot milk\nreturn the milk-yolk mixture to the saucepan and bring to a boil over medium heat\nboil gently for 1 minute , stirring constantly\nremove the pan from the heat and whisk in the butter\npass the mixture through a fine-mesh sieve into a bowl\ncover with plastic wrap , pressing it directly onto the surface , and refrigerate until chilled\nplace the warm milk , yeast , and 1 teaspoon of the sugar in the bowl of an electric mixer\nstir the yeast into the mixture and let stand for 10 minutes , or until foamy\nadd 1 cup of the flour and , using the paddle attachment or beaters , beat on low speed for 2 minutes to form the sponge\nremove the bowl from the stand , cover with plastic wrap , and let the sponge stand at room temperature until well risen , about 30 minutes\nin a medium bowl , whisk together the remaining 1 3 / 4 cups flour with the cardamom , nutmeg , and salt\nset aside\nreturn the bowl containing the sponge to the mixer stand\nusing the paddle attachment on medium speed , add the egg yolks and mix until incorporated , then beat in the remaining sugar\nadd the butter , 1 tablespoon at a time , beating until each tablespoon is absorbed before adding the next\nadd the flour-spice mixture and beat on medium speed for 5 minutes\nthe dough will not form a ball\nit will be soft and part of it will wrap itself around the paddle\nscrape the dough into a well-buttered bowl and turn as needed to coat all sides with the butter\ncover the bowl with buttered plastic wrap , buttered side down , and let the dough rise in a warm , draft-free place for about i hour , or until it has slightly more than doubled in volume\nturn out the dough onto a lightly oiled work surface\nusing your hands , gently press down on it to deflate it and flatten it evenly to no less then 1 / 2 inch thick\ncover loosely with plastic wrap and let the dough rest for 5 minutes\nline a baking sheet with parchment or waxed paper\nusing a floured 2 1 / 2-inch biscuit cutter , cut out 14 dough rounds\ngently transfer the rounds to the lined baking sheet , reshaping them if necessary\nspace the rounds at least 1-inch apart to allow for expansion\nlet rise for about 30 minutes , or until almost doubled in size\nwhile the doughnuts are rising , pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches\nheat the oil to 360 degrees f\nline a baking sheet with paper towels\nfry the doughnuts , 3 or 4 at a time , for about 1 minute , or until golden brown on the first side\nturn and fry on the second side until golden brown\nit may take slightly less time for the second side to cook than the first\nthe midline of the doughnut will be lighter than the rest of it , which is characteristic\nusing a slotted spoon , transfer the doughnuts to the paper towels to drain , then place on a wire rack to cool\nas soon as the doughnuts are cool enough to handle , use a long , thin , plain pastry\nlet cool completely before filling\nremove the vanilla cream filling from the refrigerator and beat with the electric mixer on medium speed until smooth\nscrape the cream filling into a large pastry bag fitted with a medium plain\npipe the filling into the hole in the middle of each doughnut until the doughnut feels full\nwipe off any excess cream\nreturn the filled doughnuts to the rack as they are filled\nplace the chopped chocolate in a medium heatproof bowl\nset aside\ncombine the water , corn syrup , and sugar in a heavy-bottomed , medium saucepan\nplace over low heat and cook , stirring constantly with a wooden spoon , until the sugar is dissolved\nraise the heat and bring to a full boil\npour the hot syrup over the chopped chocolate\nlet stand for 3 minutes to melt the chocolate , then whisk gently until smooth\nwhisk in the butter\nlet the glaze cool until it starts to thicken slightly , stirring occasionally\nspread a scant tablespoon of chocolate glaze over the top of each doughnut\nplace the glazed doughnuts back on the rack and let stand until set\nthe doughnuts are best served within a few hours\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nbreads\nlunch\nsnacks\ncanadian\nfinger-food\nkid-friendly\nchocolate\ngrains\ndietary\ncopycat\ncomfort-food\ninexpensive\npasta-rice-and-grains\nbrunch\nnovelty\ntaste-mood\npresentation\nserved-hot\n4-hours-or-less", "text_length": 5084 }, { "id": "406757", "title": "savory cheese and herb biscuits", "description": "not too long ago, a woman was judged by how her biscuits turned out. if you baked great biscuits, you could be guaranteed to be good wife material! well, times have changed for women but that doesn't mean that we still can't cobble up a great biscuit to serve to family and friends. the base recipe is for a specific cheese/herb mixture but i have listed many variations that i have made throughout the years at the bottom of the directions. i came up with this recipe because i was tired of \"cheese\" biscuits where you could never taste the cheese! they use shredded cheese; mine calls for chunks of cheese. this is especially tasty when the cheese chunks melt on the baking sheet, producing browned and crispy cheese bits! please note: i have used this recipe for years and shared it with 100% success with many friends. please read the note section in the directions if you've never made biscuits. it contains all the hints & secrets to great biscuit success! bon appetite!", "minutes": 44, "ingredients": [ "all-purpose flour", "baking powder", "baking soda", "sugar", "salt", "fresh ground black pepper", "cayenne pepper", "butter", "buttermilk", "extra-sharp cheddar cheese", "chives", "heavy cream" ], "steps": [ "1) spoon flour into a dry measuring cup and level off with the straight edge of a metal knife", "don't use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits !", "2) i find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour / butter back into the refrigerator for 10-15 minutes to chill the mixture", "the colder your butter is , the higher your biscuits will end up", "if you want to work with cold butter , this step is not necessary", "3) shake the carton of buttermilk before measuring and make sure the buttermilk is cold ! it keeps the butter cold , and you have a lighter , fluffier biscuit", "4) dust the work surface with all-purpose flour when rolling and shaping the dough", "5) cut straight down with a sharp biscuit cutter ! do not twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them", "ditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down", "the glass ends up sealing the edges of the biscuit", "directions:", "preheat oven to 450-degrees f", "in a very large bowl combine all the dry ingredients: flour , baking powder , baking soda , sugar , salt , black pepper and cayenne pepper", "stir well to evenly distribute the ingredients", "drop the cut tablespoons of butter all around the flour mixture", "cut in butter using a pastry cutter until mixture is about the size of peas or very crumbly", "cover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard", "this will aid in having a very flaky biscuit", "add the cheese chunks and chives to the chilled butter / flour mixture", "stir to coat them well with the flour", "stir in buttermilk only until dough holds together very slightly , about 30 seconds", "do not over stir ! this is the secret to incredibly fluffy and light biscuits ! the dough should \"hold together\" but still be very lofty and not packed down !", "turn dough out onto a floured board , kneading dough a few times and then pat into a 5-inch x 9-inch rectangle", "sprinkle top of dough with a small amount of additional flour and fold into thirds like a letter", "repeat entire process 2 more times , beginning with pressing into a 3 / 4\" inch-thick dough rectangle again", "press or pat dough into a 1 / 2 inch thickness on a lightly floured surface", "dip edges of 2", "5-inch biscuit cutter into flour and cut out a biscuit", "do not twist the cutter ! just press firmly down , once", "transfer to a parchment-lined baking sheet , placing biscuits side by side so they touch", "continue with existing dough", "with the scraps , very lightly press dough together to form another rectangle and continue cutting out the biscuits", "caution ! the more you work the dough and manhandle it , the tougher your biscuits will become so work with a very light hand when pushing the dough back together", "brush tops of biscuits lightly with cream", "bake for 14-16 minutes or until biscuits are lightly browned", "take out of oven by sliding the parchment paper with biscuits attached , onto table or counter top", "allow to sit for only 1 minute , and transfer to a wire rack to cool for only a couple of minutes before serving", "caution ! moisture really builds up on the bottom of these biscuits , which is why they only sit on the parchment paper for 1 minute", "cooling on the rack for 2-3 minutes allows the cheese to set enough that it does not burn a person's mouth when eating it !", "variations on biscuits:", "1) feta-oregano or marjoram: stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter / flour mixture before adding the buttermilk", "proceed with recipe as directed", "2) bacon-cheddar: stir 6 cooked , drained , cooled and crumbled slices of bacon into the chilled butter / flour mixture along with 1 / 2 a cup of cubed cheddar cheese", "omit chives", "proceed with recipe as directed", "3) gruyere-rosemary: stir in 1 cup of cubed gruyere cheese and 1 / 2 tablespoon of fresh , snipped rosemary into the chilled butter / flour mixture", "use 1 / 4 cup of snipped chives and 1 / 2 tablespoon of freshly ground black peper", "proceed with recipe as directed", "4) havarti-dill: stir in 1 cup of cubed havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter / flour mixture", "omit chives", "proceed with recipe as directed", "5) pimento cheese: stir in 1 cup cubed sharp cheddar cheese with 1-4 ounce jar of drained and patted dry pimento into the chilled butter / flour mixture", "omit chives", "proceed with recipe as directed", "6) the one failure that i had was with pepperjack cheese", "the actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit", "avoid this combination !" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "breads", "rolls-biscuits", "dietary", "high-calcium", "high-in-something", "taste-mood", "savory" ], "nutrition": { "calories": 141.4, "total_fat": 12.0, "sugar": 5.0, "sodium": 16.0, "protein": 7.0, "saturated_fat": 26.0, "carbohydrates": 4.0 }, "raw_text": "savory cheese and herb biscuits\nIngredients:\nall-purpose flour\nbaking powder\nbaking soda\nsugar\nsalt\nfresh ground black pepper\ncayenne pepper\nbutter\nbuttermilk\nextra-sharp cheddar cheese\nchives\nheavy cream\nSteps:\n1) spoon flour into a dry measuring cup and level off with the straight edge of a metal knife\ndon't use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits !\n2) i find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour / butter back into the refrigerator for 10-15 minutes to chill the mixture\nthe colder your butter is , the higher your biscuits will end up\nif you want to work with cold butter , this step is not necessary\n3) shake the carton of buttermilk before measuring and make sure the buttermilk is cold ! it keeps the butter cold , and you have a lighter , fluffier biscuit\n4) dust the work surface with all-purpose flour when rolling and shaping the dough\n5) cut straight down with a sharp biscuit cutter ! do not twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them\nditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down\nthe glass ends up sealing the edges of the biscuit\ndirections:\npreheat oven to 450-degrees f\nin a very large bowl combine all the dry ingredients: flour , baking powder , baking soda , sugar , salt , black pepper and cayenne pepper\nstir well to evenly distribute the ingredients\ndrop the cut tablespoons of butter all around the flour mixture\ncut in butter using a pastry cutter until mixture is about the size of peas or very crumbly\ncover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard\nthis will aid in having a very flaky biscuit\nadd the cheese chunks and chives to the chilled butter / flour mixture\nstir to coat them well with the flour\nstir in buttermilk only until dough holds together very slightly , about 30 seconds\ndo not over stir ! this is the secret to incredibly fluffy and light biscuits ! the dough should \"hold together\" but still be very lofty and not packed down !\nturn dough out onto a floured board , kneading dough a few times and then pat into a 5-inch x 9-inch rectangle\nsprinkle top of dough with a small amount of additional flour and fold into thirds like a letter\nrepeat entire process 2 more times , beginning with pressing into a 3 / 4\" inch-thick dough rectangle again\npress or pat dough into a 1 / 2 inch thickness on a lightly floured surface\ndip edges of 2\n5-inch biscuit cutter into flour and cut out a biscuit\ndo not twist the cutter ! just press firmly down , once\ntransfer to a parchment-lined baking sheet , placing biscuits side by side so they touch\ncontinue with existing dough\nwith the scraps , very lightly press dough together to form another rectangle and continue cutting out the biscuits\ncaution ! the more you work the dough and manhandle it , the tougher your biscuits will become so work with a very light hand when pushing the dough back together\nbrush tops of biscuits lightly with cream\nbake for 14-16 minutes or until biscuits are lightly browned\ntake out of oven by sliding the parchment paper with biscuits attached , onto table or counter top\nallow to sit for only 1 minute , and transfer to a wire rack to cool for only a couple of minutes before serving\ncaution ! moisture really builds up on the bottom of these biscuits , which is why they only sit on the parchment paper for 1 minute\ncooling on the rack for 2-3 minutes allows the cheese to set enough that it does not burn a person's mouth when eating it !\nvariations on biscuits:\n1) feta-oregano or marjoram: stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter / flour mixture before adding the buttermilk\nproceed with recipe as directed\n2) bacon-cheddar: stir 6 cooked , drained , cooled and crumbled slices of bacon into the chilled butter / flour mixture along with 1 / 2 a cup of cubed cheddar cheese\nomit chives\nproceed with recipe as directed\n3) gruyere-rosemary: stir in 1 cup of cubed gruyere cheese and 1 / 2 tablespoon of fresh , snipped rosemary into the chilled butter / flour mixture\nuse 1 / 4 cup of snipped chives and 1 / 2 tablespoon of freshly ground black peper\nproceed with recipe as directed\n4) havarti-dill: stir in 1 cup of cubed havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter / flour mixture\nomit chives\nproceed with recipe as directed\n5) pimento cheese: stir in 1 cup cubed sharp cheddar cheese with 1-4 ounce jar of drained and patted dry pimento into the chilled butter / flour mixture\nomit chives\nproceed with recipe as directed\n6) the one failure that i had was with pepperjack cheese\nthe actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit\navoid this combination !\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\npreparation\noccasion\nbreads\nrolls-biscuits\ndietary\nhigh-calcium\nhigh-in-something\ntaste-mood\nsavory", "text_length": 5082 }, { "id": "313100", "title": "butter croissants", "description": "this recipe makes the best croissants. be sure to use real butter. if you don't, the recipe will not turn out. if it were simply a matter of taste i would say use whatever you want, but in this case you have to use real butter because of its baking properties. i prefer to use salted butter but you may use unsalted if you wish. the preparation time is just a guess because you never know how long it's going to take for them to rise. i usually let mine rise for a bare minimum of 4 hours. so you may want to keep that in mind if you plan on serving them at a certain time. note: if you wish to measure the flour by weight rather than by volume, 2 7/8 cups of flour is approximately equal to 12.68 ounces or 359 grams.", "minutes": 495, "ingredients": [ "butter", "all-purpose flour", "active dry yeast", "milk", "sugar", "salt", "egg", "water" ], "steps": [ "combine the butter and the 3 tablespoons of flour using two knives or a pastry blender", "place the butter mixture between two sheets of waxed paper and beat it with a rolling pin until it becomes soft and malleable", "make sure the butter stays cold though", "when you're making laminated doughs such as croissant dough , puff pastry dough , or danish pastry dough it's important that the dough stays cold so the butter and the dough form distinct layers", "shape the block of butter into a 6- by 8-inch rectangle", "place the block of butter somewhere cool or back in the refrigerator while you make the dough", "don't let the butter re-harden though", "if the butter re-hardens it will break through the dough when you go to roll it out", "you want the butter cold but you also want it to be spreadable", "for the dough combine the milk , yeast and sugar", "let sit 5 minutes or until yeast is dissolved and the surface is all foamy", "stir in the salt", "stir in the 2 7 / 8 cups of flour , all at once , until thoroughly combined", "you should have a very soft wet dough", "cover the bowl of dough and place it in the refrigerator until it's chilled", "if the dough is warm it might cause the butter to melt", "using a shaker or a sifter , generously flour your work surface", "by generously i don't mean a simple dusting", "you want a good substantial layer of flour", "if you can see the counter top or table top underneath the flour then you need to sprinkle on more", "this dough is very wet and if you don't use enough flour on your work surface the dough is going to stick", "don't add anymore flour to the dough itself because the flour you use to roll out the dough is only going to be on the surface of the dough , and it's going to be brushed away", "roll the dough into a 10- by 14-inch rectangle", "brush away the excess flour on the surface of the dough with a pastry brush", "place the block of butter on one side of the dough and fold the other side over and seal the edges", "turn the dough so that the fold is on the left and the part that opens is on the right", "roll the dough into a 9- by 17-inch rectangle", "be sure to check that it's not sticking to the table", "when you you roll out the dough you want to use smooth even strokes and make sure you don't roll over the edge of the dough", "if you do you'll crush the layers you're trying to make", "use a pastry brush to brush away all excess flour off the surface of the dough", "this step is important because if you don't it will keep the dough from forming the layers properly", "fold 1 / 3 of the dough on to itself", "brush away the flour", "fold the other third of the dough on top of that so that the dough resembles a folded business letter", "be sure to keep the edges and corners lined up", "this is what's called a \"turn\"", "a turn gets its name because each time you roll out the dough you have to turn it a quarter turn so the position of the dough is always the same each time you roll it out", "roll out the dough and fold the dough in thirds as you did before", "at this point you should wrap the dough up and refrigerate it for 45 minutes to an hour", "repeat the rolling and folding in thirds like a business letter two more times", "refrigerate the dough for an hour between each turn", "before rolling out the dough each time make sure you always position the dough so that the top flap has the fold on the left and the part that opens on the right", "after the 4th turn the dough needs to be refrigerated for at least 3 hours or overnight if it's more convenient", "roll the dough into a 10- by 20-inch rectangle", "be sure the corners are square", "cut the dough into eight squares by cutting it half lengthwise and then cutting each half into 4 squares", "a pizza cutter is a great tool for this job", "cut each square into two triangles", "take one of the triangles and stretch it until the two short sides are as long as the long side", "roll up the triangle and curve the ends in slightly to form a crescent shape", "repeat with the rest of the triangles of dough", "place the croissants at least 2 inches apart on baking sheets that have been lightly sprayed with cooking spray or covered with parchment paper", "cover the croissants with towels and place somewhere where it's not too warm", "you don't want the butter in them to become soft remember", "let croissants rise until they're nearly doubled in size", "this may take a few hours", "be patient", "i've let them rise for as long as 5 to 6 hours", "after about 2 hours the surface of the croissants may start to dry out", "if this happens cover them with a damp paper towel and then put another towel on top of that", "combine the egg and the teaspoon of water", "brush a light coating of egg wash on each croissant", "if the croissants are exceptionally puffy you'll need to be extra gentle when you brush on the eggwash", "another option is to put the eggwash in a spray bottle and spray the eggwash on the croissants", "bake the croissants in a preheated 425 f oven for 12 to 15 minutes until they're golden brown" ], "tags": [ "course", "preparation", "for-large-groups", "breads", "rolls-biscuits", "yeast", "number-of-servings" ], "nutrition": { "calories": 234.2, "total_fat": 24.0, "sugar": 2.0, "sodium": 13.0, "protein": 7.0, "saturated_fat": 48.0, "carbohydrates": 6.0 }, "raw_text": "butter croissants\nIngredients:\nbutter\nall-purpose flour\nactive dry yeast\nmilk\nsugar\nsalt\negg\nwater\nSteps:\ncombine the butter and the 3 tablespoons of flour using two knives or a pastry blender\nplace the butter mixture between two sheets of waxed paper and beat it with a rolling pin until it becomes soft and malleable\nmake sure the butter stays cold though\nwhen you're making laminated doughs such as croissant dough , puff pastry dough , or danish pastry dough it's important that the dough stays cold so the butter and the dough form distinct layers\nshape the block of butter into a 6- by 8-inch rectangle\nplace the block of butter somewhere cool or back in the refrigerator while you make the dough\ndon't let the butter re-harden though\nif the butter re-hardens it will break through the dough when you go to roll it out\nyou want the butter cold but you also want it to be spreadable\nfor the dough combine the milk , yeast and sugar\nlet sit 5 minutes or until yeast is dissolved and the surface is all foamy\nstir in the salt\nstir in the 2 7 / 8 cups of flour , all at once , until thoroughly combined\nyou should have a very soft wet dough\ncover the bowl of dough and place it in the refrigerator until it's chilled\nif the dough is warm it might cause the butter to melt\nusing a shaker or a sifter , generously flour your work surface\nby generously i don't mean a simple dusting\nyou want a good substantial layer of flour\nif you can see the counter top or table top underneath the flour then you need to sprinkle on more\nthis dough is very wet and if you don't use enough flour on your work surface the dough is going to stick\ndon't add anymore flour to the dough itself because the flour you use to roll out the dough is only going to be on the surface of the dough , and it's going to be brushed away\nroll the dough into a 10- by 14-inch rectangle\nbrush away the excess flour on the surface of the dough with a pastry brush\nplace the block of butter on one side of the dough and fold the other side over and seal the edges\nturn the dough so that the fold is on the left and the part that opens is on the right\nroll the dough into a 9- by 17-inch rectangle\nbe sure to check that it's not sticking to the table\nwhen you you roll out the dough you want to use smooth even strokes and make sure you don't roll over the edge of the dough\nif you do you'll crush the layers you're trying to make\nuse a pastry brush to brush away all excess flour off the surface of the dough\nthis step is important because if you don't it will keep the dough from forming the layers properly\nfold 1 / 3 of the dough on to itself\nbrush away the flour\nfold the other third of the dough on top of that so that the dough resembles a folded business letter\nbe sure to keep the edges and corners lined up\nthis is what's called a \"turn\"\na turn gets its name because each time you roll out the dough you have to turn it a quarter turn so the position of the dough is always the same each time you roll it out\nroll out the dough and fold the dough in thirds as you did before\nat this point you should wrap the dough up and refrigerate it for 45 minutes to an hour\nrepeat the rolling and folding in thirds like a business letter two more times\nrefrigerate the dough for an hour between each turn\nbefore rolling out the dough each time make sure you always position the dough so that the top flap has the fold on the left and the part that opens on the right\nafter the 4th turn the dough needs to be refrigerated for at least 3 hours or overnight if it's more convenient\nroll the dough into a 10- by 20-inch rectangle\nbe sure the corners are square\ncut the dough into eight squares by cutting it half lengthwise and then cutting each half into 4 squares\na pizza cutter is a great tool for this job\ncut each square into two triangles\ntake one of the triangles and stretch it until the two short sides are as long as the long side\nroll up the triangle and curve the ends in slightly to form a crescent shape\nrepeat with the rest of the triangles of dough\nplace the croissants at least 2 inches apart on baking sheets that have been lightly sprayed with cooking spray or covered with parchment paper\ncover the croissants with towels and place somewhere where it's not too warm\nyou don't want the butter in them to become soft remember\nlet croissants rise until they're nearly doubled in size\nthis may take a few hours\nbe patient\ni've let them rise for as long as 5 to 6 hours\nafter about 2 hours the surface of the croissants may start to dry out\nif this happens cover them with a damp paper towel and then put another towel on top of that\ncombine the egg and the teaspoon of water\nbrush a light coating of egg wash on each croissant\nif the croissants are exceptionally puffy you'll need to be extra gentle when you brush on the eggwash\nanother option is to put the eggwash in a spray bottle and spray the eggwash on the croissants\nbake the croissants in a preheated 425 f oven for 12 to 15 minutes until they're golden brown\nTags:\ncourse\npreparation\nfor-large-groups\nbreads\nrolls-biscuits\nyeast\nnumber-of-servings", "text_length": 5081 }, { "id": "389774", "title": "chocolate pecan cookies better than publix bakery", "description": "this recipe makes twelve 3 ½ inch cookies with a dark chocolate color speckled with pecan pieces. the cookies are more flat than puffy, and have a moist interior, and an exterior with just a slight crunch. after many attempts and tweaks, this does it for me. i mention some brand names in the ingredients list because some brands can make a big difference in the outcome (depending on your taste buds). note, i have no interest or affiliation with any brand.", "minutes": 42, "ingredients": [ "salted butter", "soybean oil", "granulated sugar", "dark molasses", "artificial sweetener", "egg yolk", "whole milk", "vanilla extract", "unbleached bread flour", "kosher salt", "baking soda", "unsweetened cocoa", "pecans" ], "steps": [ "can substitute dark brown sugar in place of white sugar and molasses", "2", "can substitute canola oil for soybean", "3", "can substitute dark brown sugar in place of splenda", "4", "i use nestle cocoa instead of hersheys because its cheaper , and i cant taste any difference", "5", "dutch cocoa will not react with baking soda", "plus , i dont like the idea of treating cocoa with some alkali , which causes some losses of the chemical compounds that are retained in unprocessed cocoa , including some of the natural antioxidants in the chocolate", "6", "can substitute unsalted butter for salted butter , but then need to increase kosher salt to teaspoon", "7", "you can freeze the egg white in an ice cube tray then bag it for future use", "8", "of course , you can substitute , add or subtract anything else you want , but then it would be a different cookie recipe", "general method: this recipe uses only a blender , one bowl , and one fork", "ive tried other methods , but this gives the best result along with the added benefit of being very simple and quick", "of course , if you dont have a blender , just use whatever substitute will give you the equivalent result of a blender", "put all the wet ingredients in the blender in any order", "start the blender at a low speed until the ingredients are flowing smoothly", "then quickly move the blender speed up to its highest setting and blend on highest for about 30 seconds", "the mixtures consistency should be medium light and airy", "not too thick , and not like meringue", "put all the dry ingredients in a large bowl", "mix them thoroughly", "create a well in the center for the wet mixture", "pour and spatula all the wet mixture from the blender", "into the dry mixture well in the bowl", "add the chopped pecans to the bowl", "mix together with a fork , spoon or hands , just until thoroughly combined", "do not overmix", "the cookie dough consistency should be firm , slightly oily , and should not stick to the sides of the bowl", "the color should be dark black , and may glisten some", "set oven to 375 degrees fahrenheit", "you should use the center rack", "let the cookie dough sit in the bowl at room temperature for about ten minutes to let the bread flour and cocoa thoroughly integrate with the wet mixture", "the bowl can be covered to keep out unwanted stuff , but it is not necessary otherwise", "after sitting for about ten minutes ,", "mix a little more", "you are now ready to pan and bake", "i recommend you now try a single test cookie", "the batch of dough makes twelve 3 inch cookies", "so , using your fork or other scooper , get an amount equal to about 1 / 12 the total batch", "it is not necessary to grease the baking sheet", "put the dollop of cookie dough in the center of the sheet , and mash it till it is fairly flat on top , and about 3 inches across", "if the cookie dough sticks a lot to the baking sheet , and leaves residue that is not easily scraped off , you may need a little more oil", "bake the single cookie for 8 10 minutes", "it should rise somewhat while baking , but will fall flat after taking it out of the oven", "let it cool a bit on the sheet , then try it", "if its too dry and sticks a lot to the baking sheet , you can add 1 tbl of soybean oil to the cookie dough and mix it in by hand as best you can", "if its too dry , but does not stick a lot to the baking sheet , then try baking less time", "when you are happy with the cookie , bake the whole batch following the next instruction", "the batch of dough makes twelve 3 inch cookies", "the baking sheet should be on the center rack of the oven , so you may have to bake two batches of six cookies , or you can use two baking sheets on two racks , and swap the sheets half way through baking", "it is not necessary to grease the baking sheet", "the size of each cookie on the baking sheet should equal about 1 / 12 the total batch", "using your fork or other scooper , put the dollops of cookie dough on the sheet , and mash them till they are fairly flat on top , and about 3 inches across", "bake the cookies for 10 12 minutes", "they should rise somewhat while baking , but will fall flat after taking them out of the oven", "let them cool on the baking sheet for a few minutes before taking them off", "baking is very unforgiving , and these cookies are no exception", "there are two main reasons ive found that will give you a bad batch", "the cookie dough is either too dry or too oily", "or , the baking time was either too short or too long", "in insrtuction 9 above , i discuss too dry", "if they are too oily , use less oil in the next batch , or add more milk and / or bread flour", "if the dough seems oily enough , but bakes too dry , then reduce the baking time" ], "tags": [ "weeknight", "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "hand-formed-cookies", "desserts", "eggs-dairy", "american", "cookies-and-brownies", "chocolate", "eggs", "equipment", "small-appliance", "mixer" ], "nutrition": { "calories": 238.2, "total_fat": 21.0, "sugar": 56.0, "sodium": 5.0, "protein": 6.0, "saturated_fat": 19.0, "carbohydrates": 8.0 }, "raw_text": "chocolate pecan cookies better than publix bakery\nIngredients:\nsalted butter\nsoybean oil\ngranulated sugar\ndark molasses\nartificial sweetener\negg yolk\nwhole milk\nvanilla extract\nunbleached bread flour\nkosher salt\nbaking soda\nunsweetened cocoa\npecans\nSteps:\ncan substitute dark brown sugar in place of white sugar and molasses\n2\ncan substitute canola oil for soybean\n3\ncan substitute dark brown sugar in place of splenda\n4\ni use nestle cocoa instead of hersheys because its cheaper , and i cant taste any difference\n5\ndutch cocoa will not react with baking soda\nplus , i dont like the idea of treating cocoa with some alkali , which causes some losses of the chemical compounds that are retained in unprocessed cocoa , including some of the natural antioxidants in the chocolate\n6\ncan substitute unsalted butter for salted butter , but then need to increase kosher salt to teaspoon\n7\nyou can freeze the egg white in an ice cube tray then bag it for future use\n8\nof course , you can substitute , add or subtract anything else you want , but then it would be a different cookie recipe\ngeneral method: this recipe uses only a blender , one bowl , and one fork\nive tried other methods , but this gives the best result along with the added benefit of being very simple and quick\nof course , if you dont have a blender , just use whatever substitute will give you the equivalent result of a blender\nput all the wet ingredients in the blender in any order\nstart the blender at a low speed until the ingredients are flowing smoothly\nthen quickly move the blender speed up to its highest setting and blend on highest for about 30 seconds\nthe mixtures consistency should be medium light and airy\nnot too thick , and not like meringue\nput all the dry ingredients in a large bowl\nmix them thoroughly\ncreate a well in the center for the wet mixture\npour and spatula all the wet mixture from the blender\ninto the dry mixture well in the bowl\nadd the chopped pecans to the bowl\nmix together with a fork , spoon or hands , just until thoroughly combined\ndo not overmix\nthe cookie dough consistency should be firm , slightly oily , and should not stick to the sides of the bowl\nthe color should be dark black , and may glisten some\nset oven to 375 degrees fahrenheit\nyou should use the center rack\nlet the cookie dough sit in the bowl at room temperature for about ten minutes to let the bread flour and cocoa thoroughly integrate with the wet mixture\nthe bowl can be covered to keep out unwanted stuff , but it is not necessary otherwise\nafter sitting for about ten minutes ,\nmix a little more\nyou are now ready to pan and bake\ni recommend you now try a single test cookie\nthe batch of dough makes twelve 3 inch cookies\nso , using your fork or other scooper , get an amount equal to about 1 / 12 the total batch\nit is not necessary to grease the baking sheet\nput the dollop of cookie dough in the center of the sheet , and mash it till it is fairly flat on top , and about 3 inches across\nif the cookie dough sticks a lot to the baking sheet , and leaves residue that is not easily scraped off , you may need a little more oil\nbake the single cookie for 8 10 minutes\nit should rise somewhat while baking , but will fall flat after taking it out of the oven\nlet it cool a bit on the sheet , then try it\nif its too dry and sticks a lot to the baking sheet , you can add 1 tbl of soybean oil to the cookie dough and mix it in by hand as best you can\nif its too dry , but does not stick a lot to the baking sheet , then try baking less time\nwhen you are happy with the cookie , bake the whole batch following the next instruction\nthe batch of dough makes twelve 3 inch cookies\nthe baking sheet should be on the center rack of the oven , so you may have to bake two batches of six cookies , or you can use two baking sheets on two racks , and swap the sheets half way through baking\nit is not necessary to grease the baking sheet\nthe size of each cookie on the baking sheet should equal about 1 / 12 the total batch\nusing your fork or other scooper , put the dollops of cookie dough on the sheet , and mash them till they are fairly flat on top , and about 3 inches across\nbake the cookies for 10 12 minutes\nthey should rise somewhat while baking , but will fall flat after taking them out of the oven\nlet them cool on the baking sheet for a few minutes before taking them off\nbaking is very unforgiving , and these cookies are no exception\nthere are two main reasons ive found that will give you a bad batch\nthe cookie dough is either too dry or too oily\nor , the baking time was either too short or too long\nin insrtuction 9 above , i discuss too dry\nif they are too oily , use less oil in the next batch , or add more milk and / or bread flour\nif the dough seems oily enough , but bakes too dry , then reduce the baking time\nTags:\nweeknight\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nhand-formed-cookies\ndesserts\neggs-dairy\namerican\ncookies-and-brownies\nchocolate\neggs\nequipment\nsmall-appliance\nmixer", "text_length": 5036 }, { "id": "446066", "title": "pumpkin bourbon cheesecake with graham pecan crust creme", "description": "i have made this cheesecake 3 times with excellent results but i have put in my notes in the recipe an error of judgement on my part which i have listed. this is a very interesting recipe and i hope that anyone using this recipe will enjoy it as much as we do. this recipe will freeze for 3 months very well just pull out for a couple of hours before serving and enjoy!", "minutes": 120, "ingredients": [ "graham crackers", "sugar", "pecans", "ground ginger", "ground cinnamon", "ground cloves", "unsalted butter", "granulated sugar", "ground nutmeg", "allspice", "table salt", "pumpkin", "cream cheese", "vanilla extract", "eggs", "heavy cream", "bourbon", "sour cream", "light brown sugar" ], "steps": [ "crust: adjust oven rack to lower-middle position and heat oven to 325 degrees", "spray bottom and sides of 9-inch", "springform pan evenly with nonstick cooking spray", "pulse crackers , nuts , sugar , and spices in food processor until evenly and finely ground , about fifteen 2-second pulses", "transfer crumbs to medium bowl , drizzle melted butter over , and mix with rubber spatula until evenly moistened", "turn crumbs into prepared springform pan and , using hand , spread crumbs into even layer", "using flat-bottomed ramekin or drinking glass , press crumbs evenly into pan bottom , then use a soup spoon to press and smooth crumbs into edges of pan", "bake until fragrant and browned about the edges , about 15 minutes", "cool on wire rack", "filling: bring about 4 quarts water to simmer in stockpot", "whisk sugar , spices , and salt in small bowl", "set aside", "to dry pumpkin see instructions below in standing mixer fitted with flat beater , beat cream cheese at medium speed to break up and soften slightly , about 1 minute", "scrape beater and bottom and sides of bowl well with rubber spatula", "add about one third of sugar mixture and beat at medium-low speed until combined , about 1 minute", "scrape bowl and add remaining sugar in two additions , scraping bowl after each addition", "add pumpkin and vanilla and beat at medium speed until combined , about 45 seconds", "scrape bowl", "add 3 eggs and beat at medium-low until incorporated , about 1 minute", "scrape bowl", "add remaining 2 eggs and beat at medium-low until incorporated , about 45 seconds", "scrape bowl", "add heavy cream and bourbon and beat at low speed until combined , about 45 seconds", "using rubber spatula , scrape bottom and sides of bowl and give final stir by hand", "set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil", "set wrapped set wrapped springform pan in roasting pan", "pour filling into springform pan and smooth surface", "set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan", "bake until center of cake is slightly wobbly when pan is shaken , and center of cake registers 145 to 150 degrees on instant-read thermometer , about 1 1 / 2 hours", "set roasting pan on wire rack and use paring knife to loosen cake from sides of pan", "cool until water is just warm , about 45 minutes", "remove springform pan from water bath , discard foil , and set on wire rack", "continue to cool until barely warm , about 3 hours", "wrap with plastic wrap and refrigerate until chilled , at least 4 hours or up to 3 days", "to serve: slide thin metal spatula between crust and pan bottom to loosen , then slide cake onto serving platter", "let cheesecake stand at room temperature about 30 minutes , then cut into wedges and serve", "step -by-step: drying pumpkin with paper towels line baking sheet with triple layer of paper towels", "spread pumpkin on paper towels in roughly even layer", "cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated", "peel back top layer of towels and discard", "grasp bottom towels and fold pumpkin in half", "peel back towels", "repeat and flip pumpkin onto baking sheet", "discard towels", "i did this method twice but i left the pumpkin on the paper toweling overnight i would not recommend that as i found out after making this cheesecake twice for gifts then once for ourselves the cheesecake was too dry", "in future i will follow the directions set out !", "in bowl of standing mixer , whisk heavy cream , sour cream , brown sugar , and salt until combined", "cover with plastic wrap and refrigerate until ready to serve cheesecake , at least 4 hours or up to 24 , stirring once or twice during chilling to ensure that sugar dissolves", "brown sugar and bourbon cream:when ready to serve cheesecake , add bourbon and beat mixture with whisk attachment at medium speed until small bubbles form around edges , about 40 seconds", "increase speed to high and continue to beat until fluffy and doubled in volume , about 1 minute longer", "spoon cream on individual slices of cheesecake", "although the cheesecake can be made up to three days in advance , the crust will begin to lose its crispness after only one day", "to make slicing the cheesecake easy and neat , use a knife with a narrow blade , such as a carving knife", "between cuts , dip the blade into a pitcher of hot water and wipe it clean with paper towels", "the cheesecake is good on its own , but the brown sugar and bourbon cream is a grand addition" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-large-groups", "desserts", "eggs-dairy", "canadian", "holiday-event", "cheese", "eggs", "oamc-freezer-make-ahead", "brunch", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 477.9, "total_fat": 53.0, "sugar": 118.0, "sodium": 12.0, "protein": 12.0, "saturated_fat": 92.0, "carbohydrates": 11.0 }, "raw_text": "pumpkin bourbon cheesecake with graham pecan crust creme\nIngredients:\ngraham crackers\nsugar\npecans\nground ginger\nground cinnamon\nground cloves\nunsalted butter\ngranulated sugar\nground nutmeg\nallspice\ntable salt\npumpkin\ncream cheese\nvanilla extract\neggs\nheavy cream\nbourbon\nsour cream\nlight brown sugar\nSteps:\ncrust: adjust oven rack to lower-middle position and heat oven to 325 degrees\nspray bottom and sides of 9-inch\nspringform pan evenly with nonstick cooking spray\npulse crackers , nuts , sugar , and spices in food processor until evenly and finely ground , about fifteen 2-second pulses\ntransfer crumbs to medium bowl , drizzle melted butter over , and mix with rubber spatula until evenly moistened\nturn crumbs into prepared springform pan and , using hand , spread crumbs into even layer\nusing flat-bottomed ramekin or drinking glass , press crumbs evenly into pan bottom , then use a soup spoon to press and smooth crumbs into edges of pan\nbake until fragrant and browned about the edges , about 15 minutes\ncool on wire rack\nfilling: bring about 4 quarts water to simmer in stockpot\nwhisk sugar , spices , and salt in small bowl\nset aside\nto dry pumpkin see instructions below in standing mixer fitted with flat beater , beat cream cheese at medium speed to break up and soften slightly , about 1 minute\nscrape beater and bottom and sides of bowl well with rubber spatula\nadd about one third of sugar mixture and beat at medium-low speed until combined , about 1 minute\nscrape bowl and add remaining sugar in two additions , scraping bowl after each addition\nadd pumpkin and vanilla and beat at medium speed until combined , about 45 seconds\nscrape bowl\nadd 3 eggs and beat at medium-low until incorporated , about 1 minute\nscrape bowl\nadd remaining 2 eggs and beat at medium-low until incorporated , about 45 seconds\nscrape bowl\nadd heavy cream and bourbon and beat at low speed until combined , about 45 seconds\nusing rubber spatula , scrape bottom and sides of bowl and give final stir by hand\nset springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil\nset wrapped set wrapped springform pan in roasting pan\npour filling into springform pan and smooth surface\nset roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan\nbake until center of cake is slightly wobbly when pan is shaken , and center of cake registers 145 to 150 degrees on instant-read thermometer , about 1 1 / 2 hours\nset roasting pan on wire rack and use paring knife to loosen cake from sides of pan\ncool until water is just warm , about 45 minutes\nremove springform pan from water bath , discard foil , and set on wire rack\ncontinue to cool until barely warm , about 3 hours\nwrap with plastic wrap and refrigerate until chilled , at least 4 hours or up to 3 days\nto serve: slide thin metal spatula between crust and pan bottom to loosen , then slide cake onto serving platter\nlet cheesecake stand at room temperature about 30 minutes , then cut into wedges and serve\nstep -by-step: drying pumpkin with paper towels line baking sheet with triple layer of paper towels\nspread pumpkin on paper towels in roughly even layer\ncover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated\npeel back top layer of towels and discard\ngrasp bottom towels and fold pumpkin in half\npeel back towels\nrepeat and flip pumpkin onto baking sheet\ndiscard towels\ni did this method twice but i left the pumpkin on the paper toweling overnight i would not recommend that as i found out after making this cheesecake twice for gifts then once for ourselves the cheesecake was too dry\nin future i will follow the directions set out !\nin bowl of standing mixer , whisk heavy cream , sour cream , brown sugar , and salt until combined\ncover with plastic wrap and refrigerate until ready to serve cheesecake , at least 4 hours or up to 24 , stirring once or twice during chilling to ensure that sugar dissolves\nbrown sugar and bourbon cream:when ready to serve cheesecake , add bourbon and beat mixture with whisk attachment at medium speed until small bubbles form around edges , about 40 seconds\nincrease speed to high and continue to beat until fluffy and doubled in volume , about 1 minute longer\nspoon cream on individual slices of cheesecake\nalthough the cheesecake can be made up to three days in advance , the crust will begin to lose its crispness after only one day\nto make slicing the cheesecake easy and neat , use a knife with a narrow blade , such as a carving knife\nbetween cuts , dip the blade into a pitcher of hot water and wipe it clean with paper towels\nthe cheesecake is good on its own , but the brown sugar and bourbon cream is a grand addition\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nfor-large-groups\ndesserts\neggs-dairy\ncanadian\nholiday-event\ncheese\neggs\noamc-freezer-make-ahead\nbrunch\nnumber-of-servings\n4-hours-or-less", "text_length": 4992 }, { "id": "248174", "title": "how to make pizza", "description": "pizza was originally started in naples, italy but has now become a popular type of food, it can go with almost anything and creating your own could taste better than the ones you buy in the shop. this article will give you 2 different ways of creating your pizza, one method is faster than the other.!", "minutes": 60, "ingredients": [ "tomato paste", "ham", "cheese", "olive", "sausage" ], "steps": [ "preheat your oven to about 180 degrees", "buy ready-made pizza bases , such as mccains ready-made pizza bases if you are short on time", "if you have plenty of time , then you can just get dough", "to make the method faster , don't get a huge pizza if you're only serving yourself or two", "you don't want to take forever making your pizza", "spread tomato paste on your pizza base", "it is a good idea to buy one that is specially made for pizzas", "you may want to sprinkle some italian seasoning with the sauce as well", "make sure you don't put tomato base on the outside part of the pizza , or you won't have a crust for your pizza", "don't make the sauce layer too thick or too thin", "put a layer of ham onto your pizza", "use nice , wholesome and delicious ham for your pizza to help it taste better", "if a brand claims that it is the best ham , buy it , taste it , and see for yourself", "in order to find the best ham , take a whole bunch of ham from the store", "it doesn't have to be the perfect ham , just the ind of ham that you like", "some people prefer smoked , while others prefer cooked ham , or honey ham", "it all depends on you , and a couple of other people to help take \"votes\"", "make sure that it is within its use-by date", "ham is optional because some people don't like ham in their pizza", "add a sprinkling of cheese", "you can put as little or as much as you like , depending on your personal taste", "mozzarella pizza cheese usually tastes really nice on pizzas", "other people prefer other types of cheese", "just like the ham , it is up to you", "make sure that there are no spots without the cheese for your best taste", "some people don't like the cheese , while some don't want too much cheese", "common pizza takes the same old mozzarella , but if you are feeling creative , you can use any cheese you want-with any amount ! try being creative if you are artistic , and if you area serious chef then cook the traditional way", "the benefits of creating your own is that you can find a better tasting way of pizza , and it is more fun !", "enjoy it by adding sliced olives to your pizza but make sure that the olives are pitless", "you don't have to have olives , this is optional", "you can take almost any topping you want , like extra cheese , sausage , meatballs , pepperoni , chili peppers , supreme , veggies , and others", "remember that it is your pizza and that you can do whatever you want with it", "this time , you're the chef !", "place your pizza on an oven tray sprayed with olive-oil , so that the pizza doesn't stick", "you can use anything that prevents the pizza from sticking to the pan", "this is important , and if you don't do that , you can end up without the pizza", "put your pizza in the oven , and turn it down to about 160 degrees", "too hot pizzas can burn you , and then you'll have to wait to eat your pizza", "you don't want to have to wait for the pizza to cool off", "plus , you can get distracted and leave it in too long , then realize that you forgot the pizza was in the oven , and then you have charcoal in the oven", "nobody wants their work to turn into burn ashes , don't they ? this happens with some people", "take it out after about 15 - 25 minutes , depending on your oven", "use your own judgment to tell when the pizza is ready", "the cheese should be a golden brown , but it should not be burnt", "grill method spread the sauce all over the tortilla but you might want to leave a little crust around the edge", "leaving some around the edge will give you that delicious , crispy pizza taste", "also , it will give you that nice crust to eat later after the main part of the pizza is eaten", "put on your toppings and arrange", "remember , you can take any topping you want , anywhere you want", "just don't melt a pepperoni on a meatball !", "grate the cheese over the pizza", "you can use basically any cheese such as cheddar or edam", "mozzarella cheese is the best for pizzas and it is the most common , but there are many cheeses to choose from", "simply put it under the grill", "be careful not to get burned and your pizza could sizzle and pop because of the common bubbles in the pizza crust", "the bubbles form often in pizza , but the best pizza doesn't have bubbles", "take it out after three minutes , it should be done ! now you can enjoy your tasty work", "wood-fired oven method get your pizza base , it can be any sort , although it can't be more than 2 cms thick", "place your tomato base and toppings on , do not be scared to put sausage , or any other raw meat on", "it will cook", "make sure your wood-fired oven is very hot for the best pizza ever and to help the pizza cook faster", "put your pizza into the oven , preferably on a tray so the base does not burn", "remember that you don't want your work to burn , and nobody wants a burnt pizza", "turn your pizza every 30 seconds for two minutes , and at the 1:30 mark take it off the tray", "now your pizza should be done", "take your pizza out and enjoy !" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "lunch", "main-dish", "easy", "pizza", "dietary" ], "nutrition": { "calories": 319.6, "total_fat": 29.0, "sugar": 17.0, "sodium": 76.0, "protein": 50.0, "saturated_fat": 50.0, "carbohydrates": 4.0 }, "raw_text": "how to make pizza\nIngredients:\ntomato paste\nham\ncheese\nolive\nsausage\nSteps:\npreheat your oven to about 180 degrees\nbuy ready-made pizza bases , such as mccains ready-made pizza bases if you are short on time\nif you have plenty of time , then you can just get dough\nto make the method faster , don't get a huge pizza if you're only serving yourself or two\nyou don't want to take forever making your pizza\nspread tomato paste on your pizza base\nit is a good idea to buy one that is specially made for pizzas\nyou may want to sprinkle some italian seasoning with the sauce as well\nmake sure you don't put tomato base on the outside part of the pizza , or you won't have a crust for your pizza\ndon't make the sauce layer too thick or too thin\nput a layer of ham onto your pizza\nuse nice , wholesome and delicious ham for your pizza to help it taste better\nif a brand claims that it is the best ham , buy it , taste it , and see for yourself\nin order to find the best ham , take a whole bunch of ham from the store\nit doesn't have to be the perfect ham , just the ind of ham that you like\nsome people prefer smoked , while others prefer cooked ham , or honey ham\nit all depends on you , and a couple of other people to help take \"votes\"\nmake sure that it is within its use-by date\nham is optional because some people don't like ham in their pizza\nadd a sprinkling of cheese\nyou can put as little or as much as you like , depending on your personal taste\nmozzarella pizza cheese usually tastes really nice on pizzas\nother people prefer other types of cheese\njust like the ham , it is up to you\nmake sure that there are no spots without the cheese for your best taste\nsome people don't like the cheese , while some don't want too much cheese\ncommon pizza takes the same old mozzarella , but if you are feeling creative , you can use any cheese you want-with any amount ! try being creative if you are artistic , and if you area serious chef then cook the traditional way\nthe benefits of creating your own is that you can find a better tasting way of pizza , and it is more fun !\nenjoy it by adding sliced olives to your pizza but make sure that the olives are pitless\nyou don't have to have olives , this is optional\nyou can take almost any topping you want , like extra cheese , sausage , meatballs , pepperoni , chili peppers , supreme , veggies , and others\nremember that it is your pizza and that you can do whatever you want with it\nthis time , you're the chef !\nplace your pizza on an oven tray sprayed with olive-oil , so that the pizza doesn't stick\nyou can use anything that prevents the pizza from sticking to the pan\nthis is important , and if you don't do that , you can end up without the pizza\nput your pizza in the oven , and turn it down to about 160 degrees\ntoo hot pizzas can burn you , and then you'll have to wait to eat your pizza\nyou don't want to have to wait for the pizza to cool off\nplus , you can get distracted and leave it in too long , then realize that you forgot the pizza was in the oven , and then you have charcoal in the oven\nnobody wants their work to turn into burn ashes , don't they ? this happens with some people\ntake it out after about 15 - 25 minutes , depending on your oven\nuse your own judgment to tell when the pizza is ready\nthe cheese should be a golden brown , but it should not be burnt\ngrill method spread the sauce all over the tortilla but you might want to leave a little crust around the edge\nleaving some around the edge will give you that delicious , crispy pizza taste\nalso , it will give you that nice crust to eat later after the main part of the pizza is eaten\nput on your toppings and arrange\nremember , you can take any topping you want , anywhere you want\njust don't melt a pepperoni on a meatball !\ngrate the cheese over the pizza\nyou can use basically any cheese such as cheddar or edam\nmozzarella cheese is the best for pizzas and it is the most common , but there are many cheeses to choose from\nsimply put it under the grill\nbe careful not to get burned and your pizza could sizzle and pop because of the common bubbles in the pizza crust\nthe bubbles form often in pizza , but the best pizza doesn't have bubbles\ntake it out after three minutes , it should be done ! now you can enjoy your tasty work\nwood-fired oven method get your pizza base , it can be any sort , although it can't be more than 2 cms thick\nplace your tomato base and toppings on , do not be scared to put sausage , or any other raw meat on\nit will cook\nmake sure your wood-fired oven is very hot for the best pizza ever and to help the pizza cook faster\nput your pizza into the oven , preferably on a tray so the base does not burn\nremember that you don't want your work to burn , and nobody wants a burnt pizza\nturn your pizza every 30 seconds for two minutes , and at the 1:30 mark take it off the tray\nnow your pizza should be done\ntake your pizza out and enjoy !\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\npreparation\nlunch\nmain-dish\neasy\npizza\ndietary", "text_length": 4991 }, { "id": "193445", "title": "necco wafer gingerbread house from new england", "description": "http://tinyurl.com/ynzcqw this is the link to the necco wafer site where you can take a virtual tour of the plant. this candy is and has always been made in a small town outside of boston, ma. there was a time when you could take a field trip to watch the candy being made. no more. \"in celebration of necco's 150th anniversary in 1997, necco's candy experts teamed up with baking instructor susan logozzo to offer a step-by-step guide for creating a traditional gingerbread house with some special twists for creative decorating with candy.\"", "minutes": 10, "ingredients": [ "unsifted flour", "baking soda", "baking powder", "cinnamon", "ground ginger", "ground cloves", "nutmeg", "shortening", "sugar", "molasses", "egg", "vanilla", "egg whites", "confectioners' sugar", "cream of tartar" ], "steps": [ "please read all directions and descriptions carefully before beginning", "i think the success of making this without going \"bonkers\" , is to measure out all ingredients before you even begin", "it is also suggested that you plan on making this in 4 steps , each on a different day", "day 1 would be to read all directions and suggestions carefully , and buy or make sure you have all ingredients and necessary equipment", "day 2 would be the baking of the gingerbread pieces", "day 3 plan on putting the house together", "day 4 plan on making the icing and do the actual decorating of the house", "gingerbread dough:", "this dough bakes into a firm , sturdy cookie , making it appropriate for gingerbread houses , large cookies or ornaments", "this recipe makes enough dough for one house plus accessories", "dough:", "in a large bowl , thoroughly blend sugar and shortening", "add molasses , egg and vanilla and beat until smooth", "in another bowl , sift dry ingredients", "gradually stir dry ingredients into molasses mixture", "when mixture becomes too stiff to stir with spoon , work dough with hands until completely blended", "separate dough into 4 balls", "wrap each in plastic wrap and chill a minimum of one hour", "dough can be refrigerated for up to two weeks", "baking & construction techniques:", "preheat oven at 325f", "you may build your house in stages over a few days or a few weeks time", "bake pieces one day , attach pieces for construction at another time , and add decorations even later", "place a disk of chilled dough directly on aluminum foil cut to fit your baking sheet", "cover dough with plastic wrap and roll to 1 / 4\" thickness", "for gingerbread house dimensions , cut patterns from waxed or parchment paper that include 2 pieces of the following: side walls which are 7\" wide and 4\" high , end walls which are pointed are 5 1 / 2\" wide and 8\" high at the point , roof panels which are 8 1 / 2\" wide and 6\" high", "remove plastic wrap , place pattern pieces for house , directly on dough , leaving at least 1 / 2\" border around pieces", "using a small sharp knife , cut around edges of pattern", "using your fingers or a small knife , remove scrap pieces of dough , leaving cut pieces intact on foil", "cut out doors and windows", "remove paper pattern pieces and place foil directly on a flat baking sheet", "bake 10-25 minutes , depending on size of pieces", "gingerbread will darken , especially around edges , and feel firm to the touch", "remove sheet from oven and allow pieces to cool on sheet", "gently peel gingerbread from foil", "you may store pieces lying flat in a cool dry place or freeze in an appropriate container", "when ready to construct the house , spread icing directly on a strong piece of cardboard , plywood , or a flat unbreakable tray to cover area where house will be built", "spread or pipe icing on edges of each piece which will attach to one another", "press pieces firmly together and hold to form neat angles", "you may release your hold when pieces are self-standing", "allow sections of the house to dry before applying the roof or candy decorations", "when house is thoroughly dry , you may begin attaching candy , cookies , nuts , etc", ", to the house or \"grounds\" using the icing as glue", "store house in a cool dry place for up to four weeks", "icing:", "the icing is used as \"cement\" to put the house together , attach decorations , and make icicles and decorative trim", "you will need 2-3 batches to complete one house", "make each batch separately", "any fat substance will inhibit the whites from beating so separate the yolks carefully and keep all utensils grease-free", "place egg whites in bowl", "add cream of tartar", "sift sugar directly onto egg whites", "beat 4 minutes with electric mixer on high speed", "the mixture will thicken as you beat it and when finished should be the consistency of mashed potatoes", "place a piece of plastic wrap directly over icing while using to prevent air from drying it", "if storing for use at another time , store icing in an airtight plastic container in the refrigerator", "if icing becomes too firm , simply beat a little water into it", "decorations:", "select candy according to size and desired color", "necco wafers are ideal for the roof", "in addition , necco gummy bears , cherry coins , candy buttons , haviland chocolate covered raisins , peanuts , malted milk balls and nonpareils are perfectly suited for gingerbread decoration", "spread additional icing around house to cover board", "complete your house with inverted ice cream cone trees , sky bars for sleds , necco chocolate marshmallow santas , mary jane holiday kisses , and haviland thin mints" ], "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "healthy", "rolled-cookies", "desserts", "eggs-dairy", "holiday-event", "kid-friendly", "kosher", "candy", "cookies-and-brownies", "eggs", "dietary", "gifts", "christmas", "low-sodium", "low-in-something" ], "nutrition": { "calories": 8724.2, "total_fat": 338.0, "sugar": 3984.0, "sodium": 73.0, "protein": 178.0, "saturated_fat": 274.0, "carbohydrates": 540.0 }, "raw_text": "necco wafer gingerbread house from new england\nIngredients:\nunsifted flour\nbaking soda\nbaking powder\ncinnamon\nground ginger\nground cloves\nnutmeg\nshortening\nsugar\nmolasses\negg\nvanilla\negg whites\nconfectioners' sugar\ncream of tartar\nSteps:\nplease read all directions and descriptions carefully before beginning\ni think the success of making this without going \"bonkers\" , is to measure out all ingredients before you even begin\nit is also suggested that you plan on making this in 4 steps , each on a different day\nday 1 would be to read all directions and suggestions carefully , and buy or make sure you have all ingredients and necessary equipment\nday 2 would be the baking of the gingerbread pieces\nday 3 plan on putting the house together\nday 4 plan on making the icing and do the actual decorating of the house\ngingerbread dough:\nthis dough bakes into a firm , sturdy cookie , making it appropriate for gingerbread houses , large cookies or ornaments\nthis recipe makes enough dough for one house plus accessories\ndough:\nin a large bowl , thoroughly blend sugar and shortening\nadd molasses , egg and vanilla and beat until smooth\nin another bowl , sift dry ingredients\ngradually stir dry ingredients into molasses mixture\nwhen mixture becomes too stiff to stir with spoon , work dough with hands until completely blended\nseparate dough into 4 balls\nwrap each in plastic wrap and chill a minimum of one hour\ndough can be refrigerated for up to two weeks\nbaking & construction techniques:\npreheat oven at 325f\nyou may build your house in stages over a few days or a few weeks time\nbake pieces one day , attach pieces for construction at another time , and add decorations even later\nplace a disk of chilled dough directly on aluminum foil cut to fit your baking sheet\ncover dough with plastic wrap and roll to 1 / 4\" thickness\nfor gingerbread house dimensions , cut patterns from waxed or parchment paper that include 2 pieces of the following: side walls which are 7\" wide and 4\" high , end walls which are pointed are 5 1 / 2\" wide and 8\" high at the point , roof panels which are 8 1 / 2\" wide and 6\" high\nremove plastic wrap , place pattern pieces for house , directly on dough , leaving at least 1 / 2\" border around pieces\nusing a small sharp knife , cut around edges of pattern\nusing your fingers or a small knife , remove scrap pieces of dough , leaving cut pieces intact on foil\ncut out doors and windows\nremove paper pattern pieces and place foil directly on a flat baking sheet\nbake 10-25 minutes , depending on size of pieces\ngingerbread will darken , especially around edges , and feel firm to the touch\nremove sheet from oven and allow pieces to cool on sheet\ngently peel gingerbread from foil\nyou may store pieces lying flat in a cool dry place or freeze in an appropriate container\nwhen ready to construct the house , spread icing directly on a strong piece of cardboard , plywood , or a flat unbreakable tray to cover area where house will be built\nspread or pipe icing on edges of each piece which will attach to one another\npress pieces firmly together and hold to form neat angles\nyou may release your hold when pieces are self-standing\nallow sections of the house to dry before applying the roof or candy decorations\nwhen house is thoroughly dry , you may begin attaching candy , cookies , nuts , etc\n, to the house or \"grounds\" using the icing as glue\nstore house in a cool dry place for up to four weeks\nicing:\nthe icing is used as \"cement\" to put the house together , attach decorations , and make icicles and decorative trim\nyou will need 2-3 batches to complete one house\nmake each batch separately\nany fat substance will inhibit the whites from beating so separate the yolks carefully and keep all utensils grease-free\nplace egg whites in bowl\nadd cream of tartar\nsift sugar directly onto egg whites\nbeat 4 minutes with electric mixer on high speed\nthe mixture will thicken as you beat it and when finished should be the consistency of mashed potatoes\nplace a piece of plastic wrap directly over icing while using to prevent air from drying it\nif storing for use at another time , store icing in an airtight plastic container in the refrigerator\nif icing becomes too firm , simply beat a little water into it\ndecorations:\nselect candy according to size and desired color\nnecco wafers are ideal for the roof\nin addition , necco gummy bears , cherry coins , candy buttons , haviland chocolate covered raisins , peanuts , malted milk balls and nonpareils are perfectly suited for gingerbread decoration\nspread additional icing around house to cover board\ncomplete your house with inverted ice cream cone trees , sky bars for sleds , necco chocolate marshmallow santas , mary jane holiday kisses , and haviland thin mints\nTags:\n15-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\nhealthy\nrolled-cookies\ndesserts\neggs-dairy\nholiday-event\nkid-friendly\nkosher\ncandy\ncookies-and-brownies\neggs\ndietary\ngifts\nchristmas\nlow-sodium\nlow-in-something", "text_length": 4988 }, { "id": "472184", "title": "7 day diet fat burning cabbage soup", "description": "original diet cabbage soup is posted here recipe #281160 but i wanted it organic with no added soup mix or canned vegetables. this diet is derived from one given at the sacred heart memorial hospital for overweight heart patients to lose weight rapidly, usually before surgery. and by ed kasper l.ac, acupuncturist and herbalist. which i tweaked to my likings. yes you can tweak to your likings as well. vegetarians can use aduki or mung beans, seitan where called for. this is a short-term fix mostly water weight. a good seasonal cleanse or a way to start jump a diet.", "minutes": 60, "ingredients": [ "cabbage", "kombu seaweed", "leek", "onion", "poblano chile", "bell pepper", "celery", "bulb of garlic", "tomatoes", "shiitake mushroom", "water", "herbs", "salt", "pepper" ], "steps": [ "saute all veggie except for cabbage and tomatoes in vegetable oil or coconut oil", "cover with water bring to a boil", "lower heat and simmer till veggies are tender", "add fresh or dried herbs simmer 5 minutes and season to taste", "or make in crock pot 6-8 hours", "diet plan:", "eat soup any time you are hungry", "eat as much as you want , whenever you want", "this soup will not add calories", "the more you eat , the more you will lose", "fill a thermos in the morning if you will be away during the day", "be sure to follow daily to nourish your body as needed", "drink plenty of fresh pure water all day", "drink 1 / 2 of your body weight in ounces of water", "if you weigh 100 pounds then drink 50 ounces of water", "also add optional kombucha to your diet for beneficial yeasts and bacteria for your digestive system", "day one: all fruits except bananas", "eat only the soup and fruits", "drink kombucha , unsweetened tea , cranberry juice , or water", "day two: all vegetables", "eat until you are stuffed with all the fresh , raw vegetables", "try to eat leafy vegetables and avoid dry beans , peas and corn", "eat along with the soup", "at dinner time on this day , reward yourself with a big baked potato an butter", "real butter not the fake stuff", "do not eat any fruits", "day three: eat all soup , fruits and vegetables you want", "no baked potato", "day four: bananas and skim milk", "eat as many as 3 bananas and drink as many glasses of water as you can on this day along with the soup", "bananas are high in calories and carbohydrates and so is the milk , but on today your body will need the potassium and the carbohydrates , proteins and calcium to lessen your craving for sweets", "day five: 10-20 ounces beef , lamb , wheat gluten , aduki beans , chicken or fish and up to 6 organic tomatoes", "try to select high quality range fed animal protein free of antibiotics or hormones", "try to drink at least 6-8 glasses of water this day to wash away the uric acid in your body", "eat the soup at least once this day", "day six: beef , lamb , wheat gluten , aduki beans , chicken or fish & vegetables", "eat to your heart's content of the beef or lamb and vegetables this day", "you can have two or three steaks if you like , with green leafy vegetables , but no baked potato", "be sure and eat the soup at least once today", "day seven: brown rice , unsweetened fruit and vegetables", "again , stuff yourself", "be sure to have the soup at least once today", "by the end of the seventh day , if you have not cheated on the diet , you will have lost 10-17 pounds", "if you have lost more than 15 pounds , stay off the diet for two days before resuming the diet again for day one", "this seven-day eating plan can be used as often as you like", "as a matter of fact , if correctly followed , it will clean your system of impurities and give you a feeling of well-being as never before", "after only seven days of this process , you should begin to feel lighter by at least 10 lbs", ", and possibly 17", "having an abundance of energy continue this plan as long as you wish and feel the difference", "because everyone digestive system is different , this diet will affect everyone differently", "after day three , you will have more energy than when you began , if you did not cheat", "after being on the diet for several days , you will find your bowel movements have changed -- eat a cup o bran or fiber", "although you can have black coffee with this diet , you may find that you don't need the caffeine after the third day", "definite no-no's - bread , alcohol , carbonated drinks including diet drinks", "stick with water , un-sweetened tea , black coffee , un-sweetened fruit juices , cranberry juice and skimmed milk", "the basic fat-burning soup can be eaten anytime you feel hungry", "eat as much as you wish", "remember , the more you eat , the more you will lose", "no fried foods , pastas or bread", "any prescribed medication will not hurt you on this diet", "continue this plan as long as you wish and feel the difference both mentally and physically", "if you prefer , you can substitute broiled fish for the beef on only one of the beef days", "you need high protein in the beef the other days", "avoid all those no-no's", "avoid diet soda's and diet chemicals", "use real butter not the hypo- hydrated fakes", "do not use foods with high fructose sugars do not use aspartame or artificial sweeteners , use natural whole foods , like stevia , agave , honey", "eat good wholesome foods that are well prepared and that appeal to you", "make your own healthy fermented foods", "has great herbs to enhance your diet plan" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-large-groups", "soups-stews", "vegetables", "american", "crock-pot-slow-cooker", "dietary", "comfort-food", "free-of-something", "greens", "onions", "novelty", "taste-mood", "equipment", "number-of-servings", "presentation", "served-hot", "from-scratch" ], "nutrition": { "calories": 45.4, "total_fat": 0.0, "sugar": 19.0, "sodium": 1.0, "protein": 4.0, "saturated_fat": 0.0, "carbohydrates": 3.0 }, "raw_text": "7 day diet fat burning cabbage soup\nIngredients:\ncabbage\nkombu seaweed\nleek\nonion\npoblano chile\nbell pepper\ncelery\nbulb of garlic\ntomatoes\nshiitake mushroom\nwater\nherbs\nsalt\npepper\nSteps:\nsaute all veggie except for cabbage and tomatoes in vegetable oil or coconut oil\ncover with water bring to a boil\nlower heat and simmer till veggies are tender\nadd fresh or dried herbs simmer 5 minutes and season to taste\nor make in crock pot 6-8 hours\ndiet plan:\neat soup any time you are hungry\neat as much as you want , whenever you want\nthis soup will not add calories\nthe more you eat , the more you will lose\nfill a thermos in the morning if you will be away during the day\nbe sure to follow daily to nourish your body as needed\ndrink plenty of fresh pure water all day\ndrink 1 / 2 of your body weight in ounces of water\nif you weigh 100 pounds then drink 50 ounces of water\nalso add optional kombucha to your diet for beneficial yeasts and bacteria for your digestive system\nday one: all fruits except bananas\neat only the soup and fruits\ndrink kombucha , unsweetened tea , cranberry juice , or water\nday two: all vegetables\neat until you are stuffed with all the fresh , raw vegetables\ntry to eat leafy vegetables and avoid dry beans , peas and corn\neat along with the soup\nat dinner time on this day , reward yourself with a big baked potato an butter\nreal butter not the fake stuff\ndo not eat any fruits\nday three: eat all soup , fruits and vegetables you want\nno baked potato\nday four: bananas and skim milk\neat as many as 3 bananas and drink as many glasses of water as you can on this day along with the soup\nbananas are high in calories and carbohydrates and so is the milk , but on today your body will need the potassium and the carbohydrates , proteins and calcium to lessen your craving for sweets\nday five: 10-20 ounces beef , lamb , wheat gluten , aduki beans , chicken or fish and up to 6 organic tomatoes\ntry to select high quality range fed animal protein free of antibiotics or hormones\ntry to drink at least 6-8 glasses of water this day to wash away the uric acid in your body\neat the soup at least once this day\nday six: beef , lamb , wheat gluten , aduki beans , chicken or fish & vegetables\neat to your heart's content of the beef or lamb and vegetables this day\nyou can have two or three steaks if you like , with green leafy vegetables , but no baked potato\nbe sure and eat the soup at least once today\nday seven: brown rice , unsweetened fruit and vegetables\nagain , stuff yourself\nbe sure to have the soup at least once today\nby the end of the seventh day , if you have not cheated on the diet , you will have lost 10-17 pounds\nif you have lost more than 15 pounds , stay off the diet for two days before resuming the diet again for day one\nthis seven-day eating plan can be used as often as you like\nas a matter of fact , if correctly followed , it will clean your system of impurities and give you a feeling of well-being as never before\nafter only seven days of this process , you should begin to feel lighter by at least 10 lbs\n, and possibly 17\nhaving an abundance of energy continue this plan as long as you wish and feel the difference\nbecause everyone digestive system is different , this diet will affect everyone differently\nafter day three , you will have more energy than when you began , if you did not cheat\nafter being on the diet for several days , you will find your bowel movements have changed -- eat a cup o bran or fiber\nalthough you can have black coffee with this diet , you may find that you don't need the caffeine after the third day\ndefinite no-no's - bread , alcohol , carbonated drinks including diet drinks\nstick with water , un-sweetened tea , black coffee , un-sweetened fruit juices , cranberry juice and skimmed milk\nthe basic fat-burning soup can be eaten anytime you feel hungry\neat as much as you wish\nremember , the more you eat , the more you will lose\nno fried foods , pastas or bread\nany prescribed medication will not hurt you on this diet\ncontinue this plan as long as you wish and feel the difference both mentally and physically\nif you prefer , you can substitute broiled fish for the beef on only one of the beef days\nyou need high protein in the beef the other days\navoid all those no-no's\navoid diet soda's and diet chemicals\nuse real butter not the hypo- hydrated fakes\ndo not use foods with high fructose sugars do not use aspartame or artificial sweeteners , use natural whole foods , like stevia , agave , honey\neat good wholesome foods that are well prepared and that appeal to you\nmake your own healthy fermented foods\nhas great herbs to enhance your diet plan\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nfor-large-groups\nsoups-stews\nvegetables\namerican\ncrock-pot-slow-cooker\ndietary\ncomfort-food\nfree-of-something\ngreens\nonions\nnovelty\ntaste-mood\nequipment\nnumber-of-servings\npresentation\nserved-hot\nfrom-scratch", "text_length": 4949 }, { "id": "366243", "title": "baumtorte tree cake", "description": "this is a recipe that takes a little time, but is well worth all the effort in the end. an 8-inch cardboard circle, bottom of 8-inch springform pan or 8-inch saucepan lid can be used for a template. broiler temperature varies widely so it may be necessary to experiment with the first few layers by adjusting boiler rack to achieve desired degree of browning.", "minutes": 60, "ingredients": [ "water", "pistachio nuts", "apricot preserves", "almond paste", "half-and-half", "unsalted butter", "cake flour", "cornstarch", "dark rum", "vanilla", "lemon zest", "eggs", "sugar", "salt", "light corn syrup", "semisweet chocolate" ], "steps": [ "butter bottom and sides of a 10x3 inch springform pan", "dust with flour , shake out excess", "line bottom of pan with double thickness of baking parchment", "heat oven to 200f", "heat 2 cups water to boiling in small saucepan", "add pistachios", "boil 20 seconds", "drain immediately", "spread in single layer on double thickness of paper toweling", "while still warm , peel pistachios by pressing between thumb and index finger", "or use a small knife", "spread pistachios on baking sheet and bake until dry , about 20 minutes", "cool thoroughly", "grind very fine in nut grinder or chop very fine with a food processor", "press apricot preserves through medium - fine sieve into small bowl with the back of a wooden spoon", "discard any skins left in sieve", "reserve sieved preserves", "place almond paste in a smaller bowl", "beat in half and half , 1 tablespoons at a time , until mixture is light and fluffy and has consistency of mashed potatoes , about 4 minutes", "reserve", "beat butter in large mixer bowl until light in color , about 2 minutes", "fold in flour , cornstarch , rum , vanilla , and lemon zest with rubber spatula until completely blended", "gradually fold in almond paste mixture", "reserve batter", "place egg yolks in large mixer bowl , and gradually beat in 1 / 2 cup of the sugar at medium speed until mixture is light in color and forms a slowly dissolving ribbon when beaters are lifted , about 5 minutes", "fold into batter with rubber spatula until completely blended", "reserve", "adjust broiler rack to accommodate prepared cake pan", "top of pan should be about 1-inch from broiler", "place egg whites and salt in clean large mixer bowl", "beat on low speed unrtil soft peaks form", "gradually beat in remaining 1 / 2 cup sugar , 2 tablespoons at a time", "increase speed to medium and beat until whites are stiff but not dry", "fold whites , one fourth at a time , into reserved batter until completely blended", "to make torte , spoon a scant 1 / 4 of the batter into cake pan", "brush or spread to edges of pan with pastry brush or small flexible spatula", "place cake pan under broiler", "broil until batter is very lightly browned and resembles a cooked crepe , about 3 minutes , depending in temperature of broiler and position of broiler rack", "brush another scant 1 / 4 cup batter over broiled layer", "broil as above", "brush second layer with a thin film of apricot preserves to within 1 / 2 -inch of edge", "sprinkle with about 1 teaspoons ground pistachios", "repeat the layering and broiling process , coating every other layer with preserves and pistachios , until all the batter has been used", "you should have about 30 layers in cake pan", "cool torte on wire rack to room temperature", "refrigerate , covered , overnight in springform pan", "reserve the remaining apricot preserves , covered", "you should have about 1 cup", "reserve remaining pistachios", "you should have about 5 tablespoons remove sides from springform pan", "center an 8-inch template on top of torte", "holding blade of thin sharp knife downward at a 30 degree angle , slice away the sides of the torte from the template to outer rim of the base", "torte will now have 8-inch top and 10-inch base with slanted sides", "trim sides until smooth", "invert torte", "remove springform base , and peel off parchment", "place wire rack over torte and invert again", "heat remaining apricot preserves in small heavy saucepan over medium-low heat until candy thermometer registers about 225 degrees , about 10 minutes", "using flat metal spatula , immediately spread preserves evenly over top and sides of torte", "let stand until preserves are cooled and set , about 30 minutes", "make chocolate glaze", "pour slightly cooled chocolate glaze over top of torte", "using flat metal spatula , quickly spread glaze as evenly as possible over top and side of torte , apricot glaze should be completely covered", "let torte stand until glaze is almost set , about 15 minutes", "decorate torte with remaining ground pistachios , as follows: tear off four 3-inch strips of waxed paper", "place them under edges of torte to catch any spillings", "sprinkle a 1 / 2 inch border of pistachios along top edge of torte", "carefully tilt torte at a slight angle and gently press remaining pistachios over sides of torte with small spatula or your fingers", "re-use any pistachios that have fallen onto the waxed paper", "carefully transfer torte to serving platter with large metal spatula", "chocolate glaze:", "stir butter , rum , corn syrup and salt in small heavy saucepan over low heat until butter is melted", "increase heat to medium and boil mixture , stirring constantly , about 1 minute", "remove from heat", "stir in chocolate until completely melted", "cool at room temperature until mixture coats a spoon , about 5 minutes", "use at once" ], "tags": [ "60-minutes-or-less", "time-to-make", "preparation", "dietary", "low-sodium", "low-in-something" ], "nutrition": { "calories": 870.4, "total_fat": 69.0, "sugar": 240.0, "sodium": 7.0, "protein": 29.0, "saturated_fat": 94.0, "carbohydrates": 36.0 }, "raw_text": "baumtorte tree cake\nIngredients:\nwater\npistachio nuts\napricot preserves\nalmond paste\nhalf-and-half\nunsalted butter\ncake flour\ncornstarch\ndark rum\nvanilla\nlemon zest\neggs\nsugar\nsalt\nlight corn syrup\nsemisweet chocolate\nSteps:\nbutter bottom and sides of a 10x3 inch springform pan\ndust with flour , shake out excess\nline bottom of pan with double thickness of baking parchment\nheat oven to 200f\nheat 2 cups water to boiling in small saucepan\nadd pistachios\nboil 20 seconds\ndrain immediately\nspread in single layer on double thickness of paper toweling\nwhile still warm , peel pistachios by pressing between thumb and index finger\nor use a small knife\nspread pistachios on baking sheet and bake until dry , about 20 minutes\ncool thoroughly\ngrind very fine in nut grinder or chop very fine with a food processor\npress apricot preserves through medium - fine sieve into small bowl with the back of a wooden spoon\ndiscard any skins left in sieve\nreserve sieved preserves\nplace almond paste in a smaller bowl\nbeat in half and half , 1 tablespoons at a time , until mixture is light and fluffy and has consistency of mashed potatoes , about 4 minutes\nreserve\nbeat butter in large mixer bowl until light in color , about 2 minutes\nfold in flour , cornstarch , rum , vanilla , and lemon zest with rubber spatula until completely blended\ngradually fold in almond paste mixture\nreserve batter\nplace egg yolks in large mixer bowl , and gradually beat in 1 / 2 cup of the sugar at medium speed until mixture is light in color and forms a slowly dissolving ribbon when beaters are lifted , about 5 minutes\nfold into batter with rubber spatula until completely blended\nreserve\nadjust broiler rack to accommodate prepared cake pan\ntop of pan should be about 1-inch from broiler\nplace egg whites and salt in clean large mixer bowl\nbeat on low speed unrtil soft peaks form\ngradually beat in remaining 1 / 2 cup sugar , 2 tablespoons at a time\nincrease speed to medium and beat until whites are stiff but not dry\nfold whites , one fourth at a time , into reserved batter until completely blended\nto make torte , spoon a scant 1 / 4 of the batter into cake pan\nbrush or spread to edges of pan with pastry brush or small flexible spatula\nplace cake pan under broiler\nbroil until batter is very lightly browned and resembles a cooked crepe , about 3 minutes , depending in temperature of broiler and position of broiler rack\nbrush another scant 1 / 4 cup batter over broiled layer\nbroil as above\nbrush second layer with a thin film of apricot preserves to within 1 / 2 -inch of edge\nsprinkle with about 1 teaspoons ground pistachios\nrepeat the layering and broiling process , coating every other layer with preserves and pistachios , until all the batter has been used\nyou should have about 30 layers in cake pan\ncool torte on wire rack to room temperature\nrefrigerate , covered , overnight in springform pan\nreserve the remaining apricot preserves , covered\nyou should have about 1 cup\nreserve remaining pistachios\nyou should have about 5 tablespoons remove sides from springform pan\ncenter an 8-inch template on top of torte\nholding blade of thin sharp knife downward at a 30 degree angle , slice away the sides of the torte from the template to outer rim of the base\ntorte will now have 8-inch top and 10-inch base with slanted sides\ntrim sides until smooth\ninvert torte\nremove springform base , and peel off parchment\nplace wire rack over torte and invert again\nheat remaining apricot preserves in small heavy saucepan over medium-low heat until candy thermometer registers about 225 degrees , about 10 minutes\nusing flat metal spatula , immediately spread preserves evenly over top and sides of torte\nlet stand until preserves are cooled and set , about 30 minutes\nmake chocolate glaze\npour slightly cooled chocolate glaze over top of torte\nusing flat metal spatula , quickly spread glaze as evenly as possible over top and side of torte , apricot glaze should be completely covered\nlet torte stand until glaze is almost set , about 15 minutes\ndecorate torte with remaining ground pistachios , as follows: tear off four 3-inch strips of waxed paper\nplace them under edges of torte to catch any spillings\nsprinkle a 1 / 2 inch border of pistachios along top edge of torte\ncarefully tilt torte at a slight angle and gently press remaining pistachios over sides of torte with small spatula or your fingers\nre-use any pistachios that have fallen onto the waxed paper\ncarefully transfer torte to serving platter with large metal spatula\nchocolate glaze:\nstir butter , rum , corn syrup and salt in small heavy saucepan over low heat until butter is melted\nincrease heat to medium and boil mixture , stirring constantly , about 1 minute\nremove from heat\nstir in chocolate until completely melted\ncool at room temperature until mixture coats a spoon , about 5 minutes\nuse at once\nTags:\n60-minutes-or-less\ntime-to-make\npreparation\ndietary\nlow-sodium\nlow-in-something", "text_length": 4939 }, { "id": "373670", "title": "meyer lemon marmalade", "description": "i only had a few meyer lemons from my first crop, and i wanted to make the best marmalade. i found this recipe on simple recipes and i certainly got the best tasting marmalade i ever tasted. the mixture of the lemon/orange taste really makes this different than the straight orange.here is the site to review for the pictures, the complete recipe is here without the pictures. http://simplyrecipes.com/recipes/meyer_lemon_marmalade this recipe calls for meyer lemons, a hybrid of a regular lemon and an orange, that is thinner skinned and sweeter than a regular lemon. you cannot substitute regular lemons for meyer lemons in this recipe. i followed the recipe, and it came out perfect.", "minutes": 150, "ingredients": [ "meyer lemons", "water", "granulated sugar" ], "steps": [ "so if you don't have a kitchen scale and don't weigh your lemons to begin with , as you proceed through this recipe keep in mind these proportions", "your 2 1 / 2 lbs of lemons should yield 6 cups of chopped lemon", "6 cups of chopped lemon will be cooked first with 6 cups of water , and then later 6 cups of sugar are added", "you can also do this recipe with 4 cups of chopped lemons , 4 cups of water , and 4 cups of sugar", "do not double the recipe", "do not reduce the sugar", "the sugar is needed for the jelly to set", "preparing the fruit", "scrub the lemons clean", "discard any that are moldy or damaged", "prepare the lemons", "cut 1 / 4 inch off from the ends of the lemons", "working one at a time , stand a lemon on end", "cut the lemon in half lengthwise", "cut each lemon half into several segments , lengthwise", "as you cut the lemons into segments , if you can , pull off any exposed membranes", "just get the ones that are easy to get to , ignore the rest", "when you've cut down to the final segment , cut away the pithy core", "remove all seeds from the segments", "reserve the seeds and any removed membrane or pith", "you will need them to make pectin", "cut each lemon segment crosswise into even pieces to make little triangles of lemon peel and pulp", "put all of the seeds , membranes and pith you removed from the lemons into a bag fashioned out of two layers of cheesecloth or a muslin jelly bag", "first stage of cooking", "place the lemon segments and water into a large , wide pot", "place the pectin bag in the pot with the fruit pulp and secure to the pot handle", "bring mixture to a medium boil on medium high heat", "let boil , uncovered , for about 25-35 minutes , until the peels are soft and cooked through", "test one of the lemon peel pieces by eating it", "it should be soft", "if it is still chewy , keep cooking until soft", "remove from heat", "remove the pectin bag , place the pectin bag in a bowl and let cool until it is comfortable to touch", "add the pectin and sugar", "once your pectin bag has cooled to the point you can handle it , if you want , squeeze it like play-doh to extract any extra pectin", "this is not necessary but will help ensure a good set", "you should be able to get a tablespoon or two more from the bag", "it has the consistency of sour cream", "return this pectin to the pan with the lemon mixture", "measure out your sugar and add it to the pan with the lemon mixture", "second stage of cooking", "heat the jelly mixture on medium high and bring it to a rapid boil", "secure a candy thermometer to the side of the pan", "the marmalade may take anywhere from 20 to 35 minutes or so to be ready to pour out", "after about 15 minutes , start checking it frequently", "there are two ways to test that the marmalade is ready to pour out into jars - the mixture reaching a temperature of 220-222f and a bit of it put on a chilled plate \"wrinkling up\" when you push it with your finger", "i do both", "for the wrinkle test , put several small plates into the freezer", "as the jelly temperature reaches 218f , start testing it by placing a small amount of the hot jelly on a chilled plate", "if the jelly spreads out and thins immediately , it isn't ready", "if it holds its shape a bit , like an egg yolk , that's a good sign", "push up against it with your finger", "if the jelly sample wrinkles at all , it is time to take the jelly off the heat and pour it out into jars", "when you use a candy thermometer to test the temperature of your mixture , make sure the probe is not touching the bottom of the pan", "make sure that the indentation on the probe is actually surrounded by the mixture", "this may mean that you have to tilt the pan to one side , to cover the probe sufficiently to get a good reading", "canning", "while the marmalade is in its second cooking stage , rinse out your canning jars , dry them , and place them , without lids , in a 200f oven", "they should be in the oven at least 10 minutes before using them", "as the time approaches for the marmalade to be done , boil some water in a tea pot", "put the jar lids in a glass or ceramic bowl and pour the boiling water over them to sterilize", "once the jelly has reached 220f or its \"wrinkly\" stage , remove the jelly pot from the heat", "carefully ladle the jelly into the jars , one at a time , leaving 1 / 4 inch head space at the top of the jars for a vacuum seal", "wipe the rim clean with a clean , wet paper towel", "place the lid on the jar , securing with a jar ring", "work quickly", "allow the jars to sit overnight", "you will hear them make a popping sound as a vacuum seal is created", "even if the jelly is not firm as it goes into the jar , it should firm up as it cools" ], "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-large-groups", "low-protein", "healthy", "5-ingredients-or-less", "condiments-etc", "fruit", "easy", "low-fat", "marinades-and-rubs", "stove-top", "dietary", "gifts", "low-sodium", "low-cholesterol", "low-saturated-fat", "healthy-2", "low-in-something", "citrus", "lemon", "equipment", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 103.6, "total_fat": 0.0, "sugar": 102.0, "sodium": 0.0, "protein": 0.0, "saturated_fat": 0.0, "carbohydrates": 9.0 }, "raw_text": "meyer lemon marmalade\nIngredients:\nmeyer lemons\nwater\ngranulated sugar\nSteps:\nso if you don't have a kitchen scale and don't weigh your lemons to begin with , as you proceed through this recipe keep in mind these proportions\nyour 2 1 / 2 lbs of lemons should yield 6 cups of chopped lemon\n6 cups of chopped lemon will be cooked first with 6 cups of water , and then later 6 cups of sugar are added\nyou can also do this recipe with 4 cups of chopped lemons , 4 cups of water , and 4 cups of sugar\ndo not double the recipe\ndo not reduce the sugar\nthe sugar is needed for the jelly to set\npreparing the fruit\nscrub the lemons clean\ndiscard any that are moldy or damaged\nprepare the lemons\ncut 1 / 4 inch off from the ends of the lemons\nworking one at a time , stand a lemon on end\ncut the lemon in half lengthwise\ncut each lemon half into several segments , lengthwise\nas you cut the lemons into segments , if you can , pull off any exposed membranes\njust get the ones that are easy to get to , ignore the rest\nwhen you've cut down to the final segment , cut away the pithy core\nremove all seeds from the segments\nreserve the seeds and any removed membrane or pith\nyou will need them to make pectin\ncut each lemon segment crosswise into even pieces to make little triangles of lemon peel and pulp\nput all of the seeds , membranes and pith you removed from the lemons into a bag fashioned out of two layers of cheesecloth or a muslin jelly bag\nfirst stage of cooking\nplace the lemon segments and water into a large , wide pot\nplace the pectin bag in the pot with the fruit pulp and secure to the pot handle\nbring mixture to a medium boil on medium high heat\nlet boil , uncovered , for about 25-35 minutes , until the peels are soft and cooked through\ntest one of the lemon peel pieces by eating it\nit should be soft\nif it is still chewy , keep cooking until soft\nremove from heat\nremove the pectin bag , place the pectin bag in a bowl and let cool until it is comfortable to touch\nadd the pectin and sugar\nonce your pectin bag has cooled to the point you can handle it , if you want , squeeze it like play-doh to extract any extra pectin\nthis is not necessary but will help ensure a good set\nyou should be able to get a tablespoon or two more from the bag\nit has the consistency of sour cream\nreturn this pectin to the pan with the lemon mixture\nmeasure out your sugar and add it to the pan with the lemon mixture\nsecond stage of cooking\nheat the jelly mixture on medium high and bring it to a rapid boil\nsecure a candy thermometer to the side of the pan\nthe marmalade may take anywhere from 20 to 35 minutes or so to be ready to pour out\nafter about 15 minutes , start checking it frequently\nthere are two ways to test that the marmalade is ready to pour out into jars - the mixture reaching a temperature of 220-222f and a bit of it put on a chilled plate \"wrinkling up\" when you push it with your finger\ni do both\nfor the wrinkle test , put several small plates into the freezer\nas the jelly temperature reaches 218f , start testing it by placing a small amount of the hot jelly on a chilled plate\nif the jelly spreads out and thins immediately , it isn't ready\nif it holds its shape a bit , like an egg yolk , that's a good sign\npush up against it with your finger\nif the jelly sample wrinkles at all , it is time to take the jelly off the heat and pour it out into jars\nwhen you use a candy thermometer to test the temperature of your mixture , make sure the probe is not touching the bottom of the pan\nmake sure that the indentation on the probe is actually surrounded by the mixture\nthis may mean that you have to tilt the pan to one side , to cover the probe sufficiently to get a good reading\ncanning\nwhile the marmalade is in its second cooking stage , rinse out your canning jars , dry them , and place them , without lids , in a 200f oven\nthey should be in the oven at least 10 minutes before using them\nas the time approaches for the marmalade to be done , boil some water in a tea pot\nput the jar lids in a glass or ceramic bowl and pour the boiling water over them to sterilize\nonce the jelly has reached 220f or its \"wrinkly\" stage , remove the jelly pot from the heat\ncarefully ladle the jelly into the jars , one at a time , leaving 1 / 4 inch head space at the top of the jars for a vacuum seal\nwipe the rim clean with a clean , wet paper towel\nplace the lid on the jar , securing with a jar ring\nwork quickly\nallow the jars to sit overnight\nyou will hear them make a popping sound as a vacuum seal is created\neven if the jelly is not firm as it goes into the jar , it should firm up as it cools\nTags:\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\nfor-large-groups\nlow-protein\nhealthy\n5-ingredients-or-less\ncondiments-etc\nfruit\neasy\nlow-fat\nmarinades-and-rubs\nstove-top\ndietary\ngifts\nlow-sodium\nlow-cholesterol\nlow-saturated-fat\nhealthy-2\nlow-in-something\ncitrus\nlemon\nequipment\nnumber-of-servings\n4-hours-or-less", "text_length": 4939 }, { "id": "366250", "title": "tuscan country chocolate wedding cake", "description": "dark chocolate wedding cake with orange butter cream and chocolate orange ganache.", "minutes": 150, "ingredients": [ "unsweetened cocoa powder", "boiling water", "bittersweet chocolate", "sour cream", "vanilla extract", "all-purpose flour", "baking soda", "salt", "unsalted butter", "granulated sugar", "light brown sugar", "eggs", "heavy cream", "orange zest", "cointreau liqueur", "egg yolks", "sugar", "fresh orange juice", "lemon juice", "water", "egg whites", "cream of tartar" ], "steps": [ "for assembly:", "one 8-inch cardboard round", "one 6-inch cardboard round", "three 8-inch plastic straws", "make cake layers:", "preheat oven to 350f and line 2 buttered 7- by 2-inch round cake pans and 2 buttered 9- by 2-inch round cake pans with rounds of wax paper", "butter paper and dust pans with flour , knocking out excess", "put cocoa powder in a bowl and whisk in boiling water in a stream until smooth", "stir in chopped chocolate and let stand 5 minutes", "stir mixture until smooth and chocolate is melted and cool mixture", "whisk in sour cream and vanilla", "into a bowl sift together flour , baking soda , and salt", "in large bowl of a standing electric mixer beat together butter and sugars until light and fluffy and add eggs , 1 at a time , beating well after each addition and scraping down side of bowl", "reduce speed to low and add flour mixture and cocoa mixture alternately in batches , beginning and ending with flour mixture and beating until batter is combined well", "pour 2 cups batter into each 7-inch pan and smooth tops", "divide remaining batter between 9-inch pans and smooth tops", "in middle and lower thirds of oven arrange one 9-inch layer and one 7-inch layer on each rack , putting 7-inch layers in front part of oven", "bake 7-inch layers 25 to 30 minutes and 9-inch layers 35 to 40 minutes , or until a tester comes out with crumbs adhering", "run a thin knife around edges of pans and invert cakes onto racks", "peel off paper and cool cakes completely", "cake layers may be made 2 days ahead and kept at cool room temperature , wrapped well in plastic wrap , or 2 weeks ahead and frozen , wrapped well in plastic wrap and foil", "defrost cake layers at room temperature", "make ganache:", "in a small saucepan bring cream just to a boil", "remove pan from heat and add chocolate , butter , zest , and liqueur", "let ganache stand 3 minutes and whisk until chocolate is melted", "chill ganache just until cool , about 40 minutes", "in a bowl with an electric mixer beat ganache just until light and fluffy before using", "assemble cake:", "put one 9-inch layer on 8-inch cardboard round and spread evenly with 2 cups ganache", "top with remaining 9-inch layer and gently press layers together to form an even tier", "put one 7-inch layer on 6-inch cardboard round and top with remaining ganache and remaining 7-inch layer in same manner", "frost top and sides of 9-inch tier with some buttercream and chill while frosting 7-inch tier", "chill both tiers until buttercream is firm", "cut straws in half and insert 1 straw piece all the way into center of 9-inch tier", "trim straw flush with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1 / 2 inches from center straw", "center 7-inch tier on top of 9-inch tier", "fill in any gaps between tiers with buttercream and transfer cake to a cake stand or platter", "chill cake at least 6 hours and up to 1 day", "arrange fraises des bois and roses decoratively on top and around sides of cake", "let cake stand at cool room temperature 2 to 4 hours before serving", "serves about 30", "make orange curd:", "in a small heavy saucepan whisk together yolks and sugar and whisk in orange juice , butter , and a pinch salt", "cook mixture over moderately low heat , whisking , until it just reaches boiling point , 5 to 7 minutes , and strain through a fine sieve into a bowl", "whisk in lemon juice and cool curd , its surface covered with plastic wrap", "chill orange curd , covered , until cold , at least 4 hours , and up to 2 days", "make buttercream:", "in a heavy saucepan bring sugar and water to a boil , stirring until sugar is dissolved", "boil syrup , undisturbed , until it registers 248f on a candy thermometer", "while syrup is boiling , in large bowl of a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tartar", "beat whites until they just hold stiff peaks and beat in hot syrup in a stream", "beat mixture at medium speed until completely cool , 15 to 20 minutes", "beat in butter , 1 piece at a time , and beat until thickened and smooth", "beat in orange curd , salt , and zest until smooth", "buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in an airtight container", "bring buttercream completely to room temperature and beat before using", "makes about 8 cups", "decoration: fraises des bois and small roses with some leaves attached" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "for-large-groups", "desserts", "european", "refrigerator", "holiday-event", "cakes", "italian", "chocolate", "stove-top", "cake-fillings-and-frostings", "wedding", "equipment", "small-appliance", "mixer", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 532.9, "total_fat": 62.0, "sugar": 110.0, "sodium": 10.0, "protein": 10.0, "saturated_fat": 126.0, "carbohydrates": 13.0 }, "raw_text": "tuscan country chocolate wedding cake\nIngredients:\nunsweetened cocoa powder\nboiling water\nbittersweet chocolate\nsour cream\nvanilla extract\nall-purpose flour\nbaking soda\nsalt\nunsalted butter\ngranulated sugar\nlight brown sugar\neggs\nheavy cream\norange zest\ncointreau liqueur\negg yolks\nsugar\nfresh orange juice\nlemon juice\nwater\negg whites\ncream of tartar\nSteps:\nfor assembly:\none 8-inch cardboard round\none 6-inch cardboard round\nthree 8-inch plastic straws\nmake cake layers:\npreheat oven to 350f and line 2 buttered 7- by 2-inch round cake pans and 2 buttered 9- by 2-inch round cake pans with rounds of wax paper\nbutter paper and dust pans with flour , knocking out excess\nput cocoa powder in a bowl and whisk in boiling water in a stream until smooth\nstir in chopped chocolate and let stand 5 minutes\nstir mixture until smooth and chocolate is melted and cool mixture\nwhisk in sour cream and vanilla\ninto a bowl sift together flour , baking soda , and salt\nin large bowl of a standing electric mixer beat together butter and sugars until light and fluffy and add eggs , 1 at a time , beating well after each addition and scraping down side of bowl\nreduce speed to low and add flour mixture and cocoa mixture alternately in batches , beginning and ending with flour mixture and beating until batter is combined well\npour 2 cups batter into each 7-inch pan and smooth tops\ndivide remaining batter between 9-inch pans and smooth tops\nin middle and lower thirds of oven arrange one 9-inch layer and one 7-inch layer on each rack , putting 7-inch layers in front part of oven\nbake 7-inch layers 25 to 30 minutes and 9-inch layers 35 to 40 minutes , or until a tester comes out with crumbs adhering\nrun a thin knife around edges of pans and invert cakes onto racks\npeel off paper and cool cakes completely\ncake layers may be made 2 days ahead and kept at cool room temperature , wrapped well in plastic wrap , or 2 weeks ahead and frozen , wrapped well in plastic wrap and foil\ndefrost cake layers at room temperature\nmake ganache:\nin a small saucepan bring cream just to a boil\nremove pan from heat and add chocolate , butter , zest , and liqueur\nlet ganache stand 3 minutes and whisk until chocolate is melted\nchill ganache just until cool , about 40 minutes\nin a bowl with an electric mixer beat ganache just until light and fluffy before using\nassemble cake:\nput one 9-inch layer on 8-inch cardboard round and spread evenly with 2 cups ganache\ntop with remaining 9-inch layer and gently press layers together to form an even tier\nput one 7-inch layer on 6-inch cardboard round and top with remaining ganache and remaining 7-inch layer in same manner\nfrost top and sides of 9-inch tier with some buttercream and chill while frosting 7-inch tier\nchill both tiers until buttercream is firm\ncut straws in half and insert 1 straw piece all the way into center of 9-inch tier\ntrim straw flush with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1 / 2 inches from center straw\ncenter 7-inch tier on top of 9-inch tier\nfill in any gaps between tiers with buttercream and transfer cake to a cake stand or platter\nchill cake at least 6 hours and up to 1 day\narrange fraises des bois and roses decoratively on top and around sides of cake\nlet cake stand at cool room temperature 2 to 4 hours before serving\nserves about 30\nmake orange curd:\nin a small heavy saucepan whisk together yolks and sugar and whisk in orange juice , butter , and a pinch salt\ncook mixture over moderately low heat , whisking , until it just reaches boiling point , 5 to 7 minutes , and strain through a fine sieve into a bowl\nwhisk in lemon juice and cool curd , its surface covered with plastic wrap\nchill orange curd , covered , until cold , at least 4 hours , and up to 2 days\nmake buttercream:\nin a heavy saucepan bring sugar and water to a boil , stirring until sugar is dissolved\nboil syrup , undisturbed , until it registers 248f on a candy thermometer\nwhile syrup is boiling , in large bowl of a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tartar\nbeat whites until they just hold stiff peaks and beat in hot syrup in a stream\nbeat mixture at medium speed until completely cool , 15 to 20 minutes\nbeat in butter , 1 piece at a time , and beat until thickened and smooth\nbeat in orange curd , salt , and zest until smooth\nbuttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in an airtight container\nbring buttercream completely to room temperature and beat before using\nmakes about 8 cups\ndecoration: fraises des bois and small roses with some leaves attached\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nfor-large-groups\ndesserts\neuropean\nrefrigerator\nholiday-event\ncakes\nitalian\nchocolate\nstove-top\ncake-fillings-and-frostings\nwedding\nequipment\nsmall-appliance\nmixer\nnumber-of-servings\n4-hours-or-less", "text_length": 4927 }, { "id": "273482", "title": "tamales de pollo con chile verde green chile chicken tamales", "description": "these tamales are really moist and the filling is full of flavor. you can adjust the heat to your liking. it is a rick bayless recipe. the directions include thorough directions for wrapping the tamales or if you prefer, you can use your favorite method.if using store bought prepared masa, make sure to use masa for tamales and not masa for tortillas.", "minutes": 150, "ingredients": [ "corn husks", "tomatillo", "hot green chili pepper", "garlic cloves", "vegetable oil", "chicken broth", "salt", "cooked chicken", "fresh cilantro", "pork fat", "baking powder", "masa harina flour" ], "steps": [ "preparing the cornhusks", "cover the husks with very hot water , weight with a plate to keep them submerged , and let stand for a couple of hours until the husks are pliable", "preparing the filling: on a baking sheet , roast the tomatillos about 4 inches below a very hot broiler until soft , about 5 minutes", "flip them over and roast the other side", "cool and transfer to a food processor or blender , along with all the delicious juice that has run onto the baking sheet", "add the chiles and garlic and process to a smooth puree", "heat the oil in a medium-size saucepan over medium high", "when quite hot , add the puree all at once and stir until noticeably thicker and darker , about 5 minutes", "add 2 cups of the broth and simmer over medium heat until thick enough to coat a spoon quite heavily , at least 10 minutes", "i keep it simmering while i shred the chicken", "taste and season highly with salt , usually about 2 teaspoons", "stir in the chicken and cilantro", "cool completely", "preparing the batter: with an electric mixer on medium-high speed , beat the lard or shortening with 2 teaspoons salt and the baking powder until light in texture , about 1 minute", "continue beating as you add the masa in three additions", "reduce the speed to medium-low and add 1 cup of the remaining broth", "continue beating for another minute or so , until a -teaspoon dollop of the batter floats in a cup of cold water", "beat in enough of the remaining cup of broth to give the mixture the consistency of soft cake batter", "it should hold its shape in a spoon", "taste the batter and season with additional salt if you think it needs some", "for the lightest textured tamales , refrigerate the batter for an hour or so , then rebeat , adding a little more broth or water to bring the mixture to the soft consistency it had before", "for forming the tamales , separate out 24 of the largest and most pliable husksones that are at least 6 inches across on the wider end and 6 or 7 inches long", "if you cant find enough good ones , overlap some of the large ones to give wide , sturdy surfaces to spread the batter on", "pat the chosen husks dry with a towel", "forming the tamales", "cut twenty-four 8- to 10-inch pieces of string or thin strips of cornhusks", "one at a time , form the tamales: lay out one of your chosen cornhusks with the tapering end toward you", "spread about cup of the batter into about a 4-inch square , leaving at least a 1 -inch border on the side toward you and a -inch border along the other sides", "spoon about 1 tablespoons of the filling down the center of the batter", "pick up the two long sides of the cornhusk and bring them together", "if the uncovered borders of the two long sides youre holding are narrow , tuck one side under the other", "if wide , roll both sides in the same direction around the tamal", "finally , fold up the empty 1 -inch section of the husk , and secure it in place by loosely tying one of the strings or strips of husk around the tamal", "as theyre made , stand the tamales on their folded bottoms in the prepared steamer", "dont tie the tamales too tightly or pack them too closely in the steamer", "they need room to expand", "setting up the steamer", "steaming 24 husk-wrapped tamales can be done in batches in a collapsible vegetable steamer set into a large , deep saucepan", "to steam them all at once , you need something like the kettle-size tamal steamers used in mexico or asian stack steamers , or you can improvise by setting a wire rack on 4 coffee or custard cups in a large kettle", "it is best to line the rack or upper part of the steamer with leftover cornhusks to protect the tamales from direct contact with the steam and to add more flavor", "make sure to leave tiny spaces between the husks so condensing steam can drain off", "steaming and serving the tamales: when all the tamales are in the steamer , cover them with a layer of leftover cornhusks", "if your husk-wrapped tamales dont take up the entire steamer , fill in the open spaces with loosely wadded aluminum foil", "set the lid in place and steam over a constant medium heat for about 1 hours", "watch carefully that all the water doesnt boil away and , to keep the steam steady , pour boiling water into the pot when more is necessary", "tamales are done when the husk peels away from the masa easily", "let tamales stand in the steamer off the heat for a few minutes to firm up", "for the best textured tamales , let them cool completely , then re-steam about 15 minutes to heat through" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "main-dish", "poultry", "mexican", "easy", "finger-food", "holiday-event", "chicken", "dietary", "spicy", "christmas", "low-sodium", "low-in-something", "meat", "taste-mood", "presentation", "served-hot", "4-hours-or-less" ], "nutrition": { "calories": 299.7, "total_fat": 25.0, "sugar": 5.0, "sodium": 5.0, "protein": 19.0, "saturated_fat": 34.0, "carbohydrates": 9.0 }, "raw_text": "tamales de pollo con chile verde green chile chicken tamales\nIngredients:\ncorn husks\ntomatillo\nhot green chili pepper\ngarlic cloves\nvegetable oil\nchicken broth\nsalt\ncooked chicken\nfresh cilantro\npork fat\nbaking powder\nmasa harina flour\nSteps:\npreparing the cornhusks\ncover the husks with very hot water , weight with a plate to keep them submerged , and let stand for a couple of hours until the husks are pliable\npreparing the filling: on a baking sheet , roast the tomatillos about 4 inches below a very hot broiler until soft , about 5 minutes\nflip them over and roast the other side\ncool and transfer to a food processor or blender , along with all the delicious juice that has run onto the baking sheet\nadd the chiles and garlic and process to a smooth puree\nheat the oil in a medium-size saucepan over medium high\nwhen quite hot , add the puree all at once and stir until noticeably thicker and darker , about 5 minutes\nadd 2 cups of the broth and simmer over medium heat until thick enough to coat a spoon quite heavily , at least 10 minutes\ni keep it simmering while i shred the chicken\ntaste and season highly with salt , usually about 2 teaspoons\nstir in the chicken and cilantro\ncool completely\npreparing the batter: with an electric mixer on medium-high speed , beat the lard or shortening with 2 teaspoons salt and the baking powder until light in texture , about 1 minute\ncontinue beating as you add the masa in three additions\nreduce the speed to medium-low and add 1 cup of the remaining broth\ncontinue beating for another minute or so , until a -teaspoon dollop of the batter floats in a cup of cold water\nbeat in enough of the remaining cup of broth to give the mixture the consistency of soft cake batter\nit should hold its shape in a spoon\ntaste the batter and season with additional salt if you think it needs some\nfor the lightest textured tamales , refrigerate the batter for an hour or so , then rebeat , adding a little more broth or water to bring the mixture to the soft consistency it had before\nfor forming the tamales , separate out 24 of the largest and most pliable husksones that are at least 6 inches across on the wider end and 6 or 7 inches long\nif you cant find enough good ones , overlap some of the large ones to give wide , sturdy surfaces to spread the batter on\npat the chosen husks dry with a towel\nforming the tamales\ncut twenty-four 8- to 10-inch pieces of string or thin strips of cornhusks\none at a time , form the tamales: lay out one of your chosen cornhusks with the tapering end toward you\nspread about cup of the batter into about a 4-inch square , leaving at least a 1 -inch border on the side toward you and a -inch border along the other sides\nspoon about 1 tablespoons of the filling down the center of the batter\npick up the two long sides of the cornhusk and bring them together\nif the uncovered borders of the two long sides youre holding are narrow , tuck one side under the other\nif wide , roll both sides in the same direction around the tamal\nfinally , fold up the empty 1 -inch section of the husk , and secure it in place by loosely tying one of the strings or strips of husk around the tamal\nas theyre made , stand the tamales on their folded bottoms in the prepared steamer\ndont tie the tamales too tightly or pack them too closely in the steamer\nthey need room to expand\nsetting up the steamer\nsteaming 24 husk-wrapped tamales can be done in batches in a collapsible vegetable steamer set into a large , deep saucepan\nto steam them all at once , you need something like the kettle-size tamal steamers used in mexico or asian stack steamers , or you can improvise by setting a wire rack on 4 coffee or custard cups in a large kettle\nit is best to line the rack or upper part of the steamer with leftover cornhusks to protect the tamales from direct contact with the steam and to add more flavor\nmake sure to leave tiny spaces between the husks so condensing steam can drain off\nsteaming and serving the tamales: when all the tamales are in the steamer , cover them with a layer of leftover cornhusks\nif your husk-wrapped tamales dont take up the entire steamer , fill in the open spaces with loosely wadded aluminum foil\nset the lid in place and steam over a constant medium heat for about 1 hours\nwatch carefully that all the water doesnt boil away and , to keep the steam steady , pour boiling water into the pot when more is necessary\ntamales are done when the husk peels away from the masa easily\nlet tamales stand in the steamer off the heat for a few minutes to firm up\nfor the best textured tamales , let them cool completely , then re-steam about 15 minutes to heat through\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nmain-dish\npoultry\nmexican\neasy\nfinger-food\nholiday-event\nchicken\ndietary\nspicy\nchristmas\nlow-sodium\nlow-in-something\nmeat\ntaste-mood\npresentation\nserved-hot\n4-hours-or-less", "text_length": 4907 }, { "id": "371543", "title": "peter reinhart s napoletana pizza dough recipe", "description": "from heidi at 101. fantasatic...as usual. please do not let the lengthy directions discourage you. heidi is just really thurough.", "minutes": 60, "ingredients": [ "bread flour", "salt", "instant yeast", "olive oil", "water", "semolina flour" ], "steps": [ "1", "stir together the flour , salt , and instant yeast in a 4-quart bowl", "with a large metal spoon , stir in the oil and the cold water until the flour is all absorbed , if you are mixing by hand , repeatedly dip one of your hands or the metal spoon into cold water and use it , much like a dough hook , to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand", "reverse the circular motion a few times to develop the gluten further", "do this for 5 to 7 minutes , or until the dough is smooth and the ingredients are evenly distributed", "if you are using an electric mixer , switch to the dough hook and mix on medium speed for 5 to 7 minutes , or as long as it takes to create a smooth , sticky dough", "the dough should clear the sides of the bowl but stick to the bottom of the bowl", "if the dough is too wet and doesn't come off the sides of the bowl , sprinkle in some more flour just until it clears the sides", "if it clears the bottom of the bowl , dribble in a tea- spoon or two of cold water", "the finished dough will be springy , elastic , and sticky , not just tacky , and register 50 to 55f", "2", "sprinkle flour on the counter and transfer the dough to the counter", "prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil", "using a metal dough scraper , cut the dough into 6 equal pieces , you can dip the scraper into the water between cuts to keep the dough from sticking to it , sprinkle flour over the dough", "make sure your hands are dry and then flour them", "lift each piece and gently round it into a ball", "if the dough sticks to your hands , dip your hands into the flour again", "transfer the dough balls to the sheet pan , mist the dough generously with spray oil and slip the pan into a food-grade plastic bag", "3", "put the pan into the refrigerator overnight to rest the dough , or keep for up to 3 days", "4", "on the day you plan to make the pizza , remove the desired number of dough balls from the refrigerator 2 hours before making the pizza", "before letting the dough rest at room temperature for 2 hours , dust the counter with flour , and then mist the counter with spray oil", "place the dough balls on top of the floured counter and sprinkle them with flour", "dust your hands with flour", "gently press the dough into flat disks about 1 / 2 inch thick and 5 inches in diameter", "sprinkle the dough with flour , mist it again with spray oil , and cover the dough loosely with plastic wrap or a food-grade plastic bag", "now let rest for 2 hours", "5", "at least 45 minutes before making the pizza , place a baking stone either on the floor of the oven , or on a rack in the lower third of the oven", "heat the oven as hot as possible , up to 800f", "if you do not have a baking stone , you can use the back of a sheet pan , but do not preheat the pan", "6", "generously dust a peel or the back of a sheet pan with semolina flour or cornmeal", "make the pizzas one at a time", "dip your hands , including the backs of your hands and knuckles , in flour and lift i piece of dough by getting under it with a pastry scraper", "very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands , carefully giving it a little stretch with each bounce", "if it begins to stick to your hands , lay it down on the floured counter and reflour your hands , then continue shaping it", "once the dough has expanded outward , move to a full toss as shown on page 208", "if you have trouble tossing the dough , or if the dough keeps springing back , let it rest for 5 to 20 minutes so the gluten can relax , and try again", "you can also resort to using a rolling pin , though this isn't as effective as the toss method", "7", "when the dough is stretched out to your satisfaction , lay it on the peel or pan , making sure there is enough semolina flour or cornmeal to allow it to slide", "lightly top it with sauce and then with your other top- pings , remembering that the best pizzas are topped with a less-is-more philosophy", "the american \"kitchen sink\" approach is counterproductive , as it makes the crust more difficult to bake", "a few , usually no more than 3 or 4 toppings , including sauce and cheese is sufficient", "8", "slide the topped pizza onto the stone and close the door", "wait 2 minutes , then take a peek", "if it needs to be rotated 180 degrees for even baking , do so", "the pizza should take about 5 to 8 minutes to bake", "if the top gets done before the bottom , you will need to move the stone to a lower self before the next round", "if the bottom crisps before the cheese caramelizes , then you will need to raise the stone for subsequent bakes" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "healthy", "main-dish", "low-fat", "pizza", "dietary", "low-cholesterol", "low-saturated-fat", "healthy-2", "low-in-something" ], "nutrition": { "calories": 257.6, "total_fat": 1.0, "sugar": 0.0, "sodium": 21.0, "protein": 14.0, "saturated_fat": 0.0, "carbohydrates": 17.0 }, "raw_text": "peter reinhart s napoletana pizza dough recipe\nIngredients:\nbread flour\nsalt\ninstant yeast\nolive oil\nwater\nsemolina flour\nSteps:\n1\nstir together the flour , salt , and instant yeast in a 4-quart bowl\nwith a large metal spoon , stir in the oil and the cold water until the flour is all absorbed , if you are mixing by hand , repeatedly dip one of your hands or the metal spoon into cold water and use it , much like a dough hook , to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand\nreverse the circular motion a few times to develop the gluten further\ndo this for 5 to 7 minutes , or until the dough is smooth and the ingredients are evenly distributed\nif you are using an electric mixer , switch to the dough hook and mix on medium speed for 5 to 7 minutes , or as long as it takes to create a smooth , sticky dough\nthe dough should clear the sides of the bowl but stick to the bottom of the bowl\nif the dough is too wet and doesn't come off the sides of the bowl , sprinkle in some more flour just until it clears the sides\nif it clears the bottom of the bowl , dribble in a tea- spoon or two of cold water\nthe finished dough will be springy , elastic , and sticky , not just tacky , and register 50 to 55f\n2\nsprinkle flour on the counter and transfer the dough to the counter\nprepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil\nusing a metal dough scraper , cut the dough into 6 equal pieces , you can dip the scraper into the water between cuts to keep the dough from sticking to it , sprinkle flour over the dough\nmake sure your hands are dry and then flour them\nlift each piece and gently round it into a ball\nif the dough sticks to your hands , dip your hands into the flour again\ntransfer the dough balls to the sheet pan , mist the dough generously with spray oil and slip the pan into a food-grade plastic bag\n3\nput the pan into the refrigerator overnight to rest the dough , or keep for up to 3 days\n4\non the day you plan to make the pizza , remove the desired number of dough balls from the refrigerator 2 hours before making the pizza\nbefore letting the dough rest at room temperature for 2 hours , dust the counter with flour , and then mist the counter with spray oil\nplace the dough balls on top of the floured counter and sprinkle them with flour\ndust your hands with flour\ngently press the dough into flat disks about 1 / 2 inch thick and 5 inches in diameter\nsprinkle the dough with flour , mist it again with spray oil , and cover the dough loosely with plastic wrap or a food-grade plastic bag\nnow let rest for 2 hours\n5\nat least 45 minutes before making the pizza , place a baking stone either on the floor of the oven , or on a rack in the lower third of the oven\nheat the oven as hot as possible , up to 800f\nif you do not have a baking stone , you can use the back of a sheet pan , but do not preheat the pan\n6\ngenerously dust a peel or the back of a sheet pan with semolina flour or cornmeal\nmake the pizzas one at a time\ndip your hands , including the backs of your hands and knuckles , in flour and lift i piece of dough by getting under it with a pastry scraper\nvery gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands , carefully giving it a little stretch with each bounce\nif it begins to stick to your hands , lay it down on the floured counter and reflour your hands , then continue shaping it\nonce the dough has expanded outward , move to a full toss as shown on page 208\nif you have trouble tossing the dough , or if the dough keeps springing back , let it rest for 5 to 20 minutes so the gluten can relax , and try again\nyou can also resort to using a rolling pin , though this isn't as effective as the toss method\n7\nwhen the dough is stretched out to your satisfaction , lay it on the peel or pan , making sure there is enough semolina flour or cornmeal to allow it to slide\nlightly top it with sauce and then with your other top- pings , remembering that the best pizzas are topped with a less-is-more philosophy\nthe american \"kitchen sink\" approach is counterproductive , as it makes the crust more difficult to bake\na few , usually no more than 3 or 4 toppings , including sauce and cheese is sufficient\n8\nslide the topped pizza onto the stone and close the door\nwait 2 minutes , then take a peek\nif it needs to be rotated 180 degrees for even baking , do so\nthe pizza should take about 5 to 8 minutes to bake\nif the top gets done before the bottom , you will need to move the stone to a lower self before the next round\nif the bottom crisps before the cheese caramelizes , then you will need to raise the stone for subsequent bakes\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\npreparation\nhealthy\nmain-dish\nlow-fat\npizza\ndietary\nlow-cholesterol\nlow-saturated-fat\nhealthy-2\nlow-in-something", "text_length": 4905 }, { "id": "59676", "title": "rustic boule", "description": "adapted from artisan baking across america. makes 1 large boule or 2 medium sized boules.", "minutes": 1485, "ingredients": [ "active dry yeast", "water", "unbleached all-purpose flour", "salt", "whole wheat flour", "hot water" ], "steps": [ "scrap dough", "mixing: on the evening before you plan to bake the bread: in a small glass bowl , mix the yeast in c lukewarm water and make sure that it bubbles", "in a medium size bowl , mix flour , salt and 1 / 3 c of the yeasted water", "kneading and fermenting: without adding extra flour , knead until smooth", "cover the scrap dough tightly with plastic", "leave to ferment at room temperature for about 3 hours , then refrigerate until the next morning", "poolish", "mixing: on the same evening before you plan to bake the bread: put the flour in another medium size bowl", "add 1 tbsp of the yeasted water from the scrap dough ingredients to 2 / 3 c lukewarm water and beat", "this will be quite sloppy", "fermenting: cover the bowl with plastic and ferment in refrigerator until the next morning", "actual dough", "mixing: in the morning of the day you plan to bake the bread: in a small glass bowl , mix the yeast in 2 tbsp lukewarm water and make sure that it bubbles", "put the flour in a large bowl", "pour the water into the fermented poolish and stir it around a bit", "along with the yeasted water , pour the poolish water into the large bowl with flour", "using a wooden spoon , mix until it is just combined", "knead it a few times to combine well", "cover with plastic and let it rest for about 20 minutes", "break the scrap dough up into smaller pieces", "add it with the salt to the rested dough", "turn the dough out of the bowl onto an unfloured work surface", "wash and dry the bowl", "kneading: without adding extra flour , knead the dough until it is silky", "let your dough scraper be your friend if the dough is sticking to the board", "the dough should be soft and smooth", "if it feels too stiff during mixing , add 1 or 2 tbsp water", "proofing: put the dough in the large bowl", "cover with plastic", "let it ferment at warm room temperature for 20 minutes", "after 20 minutes has passed , lightly sprinkle the work surface with flour", "carefully turn the dough out and lightly sprinkle the top of the dough with flour", "gently spread the dough out", "fold the left side into the center , then the top , then the right side then the bottom", "turn the dough over and fold in half once more", "place it back in the bowl smooth side up", "cover with plastic", "let it ferment at room temperature for 20 minutes again", "repeat this step twice", "after those 20 minute sessions have passed , cover with plastic and let the dough rise undisturbed for about 2 hours until it has doubled and is light and bubbly", "shaping: sprinkle a tiny bit of flour on the work surface", "gently turn the dough out , disturbing it as little as possible", "lightly sprinkle the top of the dough with flour", "if you are making two boules , cut the dough in half", "gently spread the dough out", "fold the left side into the center , then the top , then the right side then the bottom", "turn it over", "continue to fold it underneath itself to form an even tight ball without actually deflating the dough", "place it seam side down on a parchment covered peel", "sprinkle generously with flour", "cover with plastic wrap and let rise at room temperature for an hour or more- until the dough is about doubled", "to test , flour your finger and press gently on the edge- it should very slowly spring back", "for comparison , try pressing early on to see how it quickly springs back when the dough has not risen enough", "baking: thirty minutes before you are going to bake , put the baking stone on the second from the bottom rack", "pour water into a broiling pan and place it on the bottom rack of the oven", "turn oven to 475f", "at the time of baking , spray the top of the boule liberally with water", "put the bread in oven and immediately turn the oven down to 425f", "bake the bread on the second lowest rack for 40- 45 minutes or until it is hollow sounding on the bottom", "half way through the baking , remove the tray of water and turn the bread around to account for uneven heat in the oven", "when the bread is done , turn off the oven", "put the finished bread back in the oven and leave with the door ajar for 5 or 10 minutes", "remove to cool upended on cooling rack", "wait til the bread is completely cool before cutting it", "if you want to eat warm bread , it is advisable to reheat the bread", "the broiling pan of water in the oven is to create steam at the beginning of the baking time to make very crusty bread", "uneaten bread should be stored at room temperature", "bread can also be stored in the freezer- double bagged airtight plastic", "take it out of the freezer and leave it in the bag until the bread has thawed", "to reheat the bread , turn the oven to 500 degrees f for 5 minutes or so", "turn the oven off", "put the bread in the oven for ten minutes" ], "tags": [ "weeknight", "time-to-make", "course", "preparation", "healthy", "breads", "1-day-or-more", "low-fat", "vegan", "vegetarian", "dietary", "low-cholesterol", "low-saturated-fat", "healthy-2", "yeast", "low-in-something", "number-of-servings" ], "nutrition": { "calories": 1827.8, "total_fat": 8.0, "sugar": 5.0, "sodium": 170.0, "protein": 109.0, "saturated_fat": 4.0, "carbohydrates": 127.0 }, "raw_text": "rustic boule\nIngredients:\nactive dry yeast\nwater\nunbleached all-purpose flour\nsalt\nwhole wheat flour\nhot water\nSteps:\nscrap dough\nmixing: on the evening before you plan to bake the bread: in a small glass bowl , mix the yeast in c lukewarm water and make sure that it bubbles\nin a medium size bowl , mix flour , salt and 1 / 3 c of the yeasted water\nkneading and fermenting: without adding extra flour , knead until smooth\ncover the scrap dough tightly with plastic\nleave to ferment at room temperature for about 3 hours , then refrigerate until the next morning\npoolish\nmixing: on the same evening before you plan to bake the bread: put the flour in another medium size bowl\nadd 1 tbsp of the yeasted water from the scrap dough ingredients to 2 / 3 c lukewarm water and beat\nthis will be quite sloppy\nfermenting: cover the bowl with plastic and ferment in refrigerator until the next morning\nactual dough\nmixing: in the morning of the day you plan to bake the bread: in a small glass bowl , mix the yeast in 2 tbsp lukewarm water and make sure that it bubbles\nput the flour in a large bowl\npour the water into the fermented poolish and stir it around a bit\nalong with the yeasted water , pour the poolish water into the large bowl with flour\nusing a wooden spoon , mix until it is just combined\nknead it a few times to combine well\ncover with plastic and let it rest for about 20 minutes\nbreak the scrap dough up into smaller pieces\nadd it with the salt to the rested dough\nturn the dough out of the bowl onto an unfloured work surface\nwash and dry the bowl\nkneading: without adding extra flour , knead the dough until it is silky\nlet your dough scraper be your friend if the dough is sticking to the board\nthe dough should be soft and smooth\nif it feels too stiff during mixing , add 1 or 2 tbsp water\nproofing: put the dough in the large bowl\ncover with plastic\nlet it ferment at warm room temperature for 20 minutes\nafter 20 minutes has passed , lightly sprinkle the work surface with flour\ncarefully turn the dough out and lightly sprinkle the top of the dough with flour\ngently spread the dough out\nfold the left side into the center , then the top , then the right side then the bottom\nturn the dough over and fold in half once more\nplace it back in the bowl smooth side up\ncover with plastic\nlet it ferment at room temperature for 20 minutes again\nrepeat this step twice\nafter those 20 minute sessions have passed , cover with plastic and let the dough rise undisturbed for about 2 hours until it has doubled and is light and bubbly\nshaping: sprinkle a tiny bit of flour on the work surface\ngently turn the dough out , disturbing it as little as possible\nlightly sprinkle the top of the dough with flour\nif you are making two boules , cut the dough in half\ngently spread the dough out\nfold the left side into the center , then the top , then the right side then the bottom\nturn it over\ncontinue to fold it underneath itself to form an even tight ball without actually deflating the dough\nplace it seam side down on a parchment covered peel\nsprinkle generously with flour\ncover with plastic wrap and let rise at room temperature for an hour or more- until the dough is about doubled\nto test , flour your finger and press gently on the edge- it should very slowly spring back\nfor comparison , try pressing early on to see how it quickly springs back when the dough has not risen enough\nbaking: thirty minutes before you are going to bake , put the baking stone on the second from the bottom rack\npour water into a broiling pan and place it on the bottom rack of the oven\nturn oven to 475f\nat the time of baking , spray the top of the boule liberally with water\nput the bread in oven and immediately turn the oven down to 425f\nbake the bread on the second lowest rack for 40- 45 minutes or until it is hollow sounding on the bottom\nhalf way through the baking , remove the tray of water and turn the bread around to account for uneven heat in the oven\nwhen the bread is done , turn off the oven\nput the finished bread back in the oven and leave with the door ajar for 5 or 10 minutes\nremove to cool upended on cooling rack\nwait til the bread is completely cool before cutting it\nif you want to eat warm bread , it is advisable to reheat the bread\nthe broiling pan of water in the oven is to create steam at the beginning of the baking time to make very crusty bread\nuneaten bread should be stored at room temperature\nbread can also be stored in the freezer- double bagged airtight plastic\ntake it out of the freezer and leave it in the bag until the bread has thawed\nto reheat the bread , turn the oven to 500 degrees f for 5 minutes or so\nturn the oven off\nput the bread in the oven for ten minutes\nTags:\nweeknight\ntime-to-make\ncourse\npreparation\nhealthy\nbreads\n1-day-or-more\nlow-fat\nvegan\nvegetarian\ndietary\nlow-cholesterol\nlow-saturated-fat\nhealthy-2\nyeast\nlow-in-something\nnumber-of-servings", "text_length": 4900 }, { "id": "33121", "title": "triple layer chocolate mousse cake", "description": "want an extra special dessert for someone special? this is it! it sounds complicated, but the steps can be broken down and prepared over 2 - 3 days, which makes it pretty easy. i got the recipe from one of my cooking magazines, i don't remember which one, but this is my all time favorite chocolate cake. i'm not sure about the prep. time, as i always spread it out over 2 or 3 days.", "minutes": 152, "ingredients": [ "semisweet chocolate", "milk", "granulated sugar", "salt", "vegetable oil", "vanilla extract", "heavy cream", "all-purpose flour", "baking soda", "water", "unsalted butter", "light brown sugar", "eggs", "buttermilk", "oreo cookies" ], "steps": [ "make the chocolate mousse: put the chocolate in a food processor fitted with the metal chopping blade", "process for 20 to 30 seconds , until finely ground", "in a small saucepan , combine the milk , sugar and salt", "cook over medium heat , stirring with a wooden spoon , until the sugar dissolves and the milk comes to a boil", "remove the pan from the heat", "with the motor of the food processor running , pour the hot milk through the feed tube", "process for 10 to 20 seconds , until the chocolate is completely melted", "using a spatula , scrape down the side of the work bowl", "add the oil and vanilla extract", "process for 5 to 10 seconds , until the mixture is creamy", "scrape the chocolate mixture into a large bowl and cool for about 5 minutes , until tepid", "in a chilled 4-1 / 2 quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment , whip the cream until soft mounds barely start to form and the cream is still pourable", "do not overwhip the cream", "using a large rubber spatula , gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it", "fold in the remaining whipped cream", "do not overfold the mousse or the texture will be grainy", "cover with plastic wrap and chill for 6 to 8 hours or overnight , until firm", "make the cake: grease three 10-inch round cake pans", "cut three 10-inch circles of waxed paer and place in the bottom of each pan", "grease the pan well and then flour , tapping out the excess", "set aside", "place the oven racks two shelves apart", "preheat the over to 350 degrees f", "sift together the flour , baking soda and salt", "set aside", "place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high , whisking occasionally until smooth", "remove from the top of the double boiler and cool slightly", "meanwhile , in a 4-1 / 2 quart bowl of a heavy-duty electric mixer using the paddle attachment , cream together the butter and the sugars", "add the vanilla", "add the eggs one by one , mixing on medium speed until blended", "using a rubber spatula , scrape down the sides of the bowl", "with the mixer at its lowest speed , add half of the dry ingredients and the half of the buttermilk", "when blended , add the remaining buttermilk and the chocolate mixture", "mix until blended then add the remaining dry ingredients", "mix on medium speed just until blended and the flour lumps disappear", "divide evenly among the three prepared pans and smooth the tops with an offset metal spatula", "bake for 28 to 32 minutes , or until a toothpick comes out clean", "remove the pans from the oven and place on wire cooling racks", "cool for 15 minutes and invert", "peel off the waxed paper and cool completely", "begin to assemble the cake: place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan", "using a large rubber spatula , place about one-quarter of the chilled chocolate mousse on top of the first cake layer", "using a metal cake spatula , spread the mousse evenly not quite to the sides of the cake", "there should be slightly less than one-half inch of mousse on top of the cake", "place the second cake layer on top and repeat the mousse layer", "place the third cake layer on top , then spread the remaining chocolate mousse over the top and sides of the cake , coating smoothly and evenly", "place the cake in the freezer for a minimum of four hours", "make the ganache glaze: place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade", "process for 20 to 30 seconds , until finely ground", "place in a large bowl", "in a medium pan , scald the heavy cream and pour over the chocolate", "using a metal whisk , gently stir until smooth and melted", "continue stirring until the ganache is room temperature or just slightly warmer", "glaze and garnish the cake: place the oreos in a food processor fitted with the metal chopping blade", "process for 20 to 30 seconds , until finely ground", "remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan", "slowly pour the ganache over the top of the cake , smoothing with a large metal cake spatula", "when the top has been coated , slowly pour the ganache around the sides of the cake so it drips down and coats the sides", "use the spatula to spread the ganache evenly over the sides of the cake", "when completely coated with the ganache , scoop the oreo crumbs with your hand and press them onto the sides of the cake , coating its entirety", "refrigerate until ready to serve" ], "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "preparation", "desserts", "cakes", "chocolate", "dietary", "low-sodium", "low-in-something", "4-hours-or-less" ], "nutrition": { "calories": 1742.8, "total_fat": 207.0, "sugar": 289.0, "sodium": 24.0, "protein": 55.0, "saturated_fat": 386.0, "carbohydrates": 50.0 }, "raw_text": "triple layer chocolate mousse cake\nIngredients:\nsemisweet chocolate\nmilk\ngranulated sugar\nsalt\nvegetable oil\nvanilla extract\nheavy cream\nall-purpose flour\nbaking soda\nwater\nunsalted butter\nlight brown sugar\neggs\nbuttermilk\noreo cookies\nSteps:\nmake the chocolate mousse: put the chocolate in a food processor fitted with the metal chopping blade\nprocess for 20 to 30 seconds , until finely ground\nin a small saucepan , combine the milk , sugar and salt\ncook over medium heat , stirring with a wooden spoon , until the sugar dissolves and the milk comes to a boil\nremove the pan from the heat\nwith the motor of the food processor running , pour the hot milk through the feed tube\nprocess for 10 to 20 seconds , until the chocolate is completely melted\nusing a spatula , scrape down the side of the work bowl\nadd the oil and vanilla extract\nprocess for 5 to 10 seconds , until the mixture is creamy\nscrape the chocolate mixture into a large bowl and cool for about 5 minutes , until tepid\nin a chilled 4-1 / 2 quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment , whip the cream until soft mounds barely start to form and the cream is still pourable\ndo not overwhip the cream\nusing a large rubber spatula , gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it\nfold in the remaining whipped cream\ndo not overfold the mousse or the texture will be grainy\ncover with plastic wrap and chill for 6 to 8 hours or overnight , until firm\nmake the cake: grease three 10-inch round cake pans\ncut three 10-inch circles of waxed paer and place in the bottom of each pan\ngrease the pan well and then flour , tapping out the excess\nset aside\nplace the oven racks two shelves apart\npreheat the over to 350 degrees f\nsift together the flour , baking soda and salt\nset aside\nplace the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high , whisking occasionally until smooth\nremove from the top of the double boiler and cool slightly\nmeanwhile , in a 4-1 / 2 quart bowl of a heavy-duty electric mixer using the paddle attachment , cream together the butter and the sugars\nadd the vanilla\nadd the eggs one by one , mixing on medium speed until blended\nusing a rubber spatula , scrape down the sides of the bowl\nwith the mixer at its lowest speed , add half of the dry ingredients and the half of the buttermilk\nwhen blended , add the remaining buttermilk and the chocolate mixture\nmix until blended then add the remaining dry ingredients\nmix on medium speed just until blended and the flour lumps disappear\ndivide evenly among the three prepared pans and smooth the tops with an offset metal spatula\nbake for 28 to 32 minutes , or until a toothpick comes out clean\nremove the pans from the oven and place on wire cooling racks\ncool for 15 minutes and invert\npeel off the waxed paper and cool completely\nbegin to assemble the cake: place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan\nusing a large rubber spatula , place about one-quarter of the chilled chocolate mousse on top of the first cake layer\nusing a metal cake spatula , spread the mousse evenly not quite to the sides of the cake\nthere should be slightly less than one-half inch of mousse on top of the cake\nplace the second cake layer on top and repeat the mousse layer\nplace the third cake layer on top , then spread the remaining chocolate mousse over the top and sides of the cake , coating smoothly and evenly\nplace the cake in the freezer for a minimum of four hours\nmake the ganache glaze: place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade\nprocess for 20 to 30 seconds , until finely ground\nplace in a large bowl\nin a medium pan , scald the heavy cream and pour over the chocolate\nusing a metal whisk , gently stir until smooth and melted\ncontinue stirring until the ganache is room temperature or just slightly warmer\nglaze and garnish the cake: place the oreos in a food processor fitted with the metal chopping blade\nprocess for 20 to 30 seconds , until finely ground\nremove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan\nslowly pour the ganache over the top of the cake , smoothing with a large metal cake spatula\nwhen the top has been coated , slowly pour the ganache around the sides of the cake so it drips down and coats the sides\nuse the spatula to spread the ganache evenly over the sides of the cake\nwhen completely coated with the ganache , scoop the oreo crumbs with your hand and press them onto the sides of the cake , coating its entirety\nrefrigerate until ready to serve\nTags:\nweeknight\ntime-to-make\ncourse\nmain-ingredient\npreparation\ndesserts\ncakes\nchocolate\ndietary\nlow-sodium\nlow-in-something\n4-hours-or-less", "text_length": 4870 }, { "id": "323478", "title": "sausage and cabbage casserole", "description": "this is one of my personal recipes. created it about 3 years ago, and perfected it until last winter, when i finally was satisfied with it ... it's a little bit of work in prep, and needs to cook for a while, but its well worth it. very comforting, very filling, cheap and healthy. i do it a lot in the winter, its one of these dishes that warms you up.", "minutes": 210, "ingredients": [ "polska kielbasa", "carrots", "potatoes", "savoy cabbage", "leeks", "bacon", "vegetable bouillon cubes", "beef stock", "butter", "olive oil", "lard", "salt", "pepper", "paprika" ], "steps": [ "first of all , prepare the cabbage", "put a big pot with water to boil", "do it first , this way it will get to the boiling point by the time you're done with the cabbage", "cut the cabbage head in half , then again in half , and then cut the core out by cutting the corner diagonally", "then cut it in inches wide strips , and separate them a little", "once the water boils , salt well , and put all the cabbage inches it will look like a lot , but don't worry , it will wilt down a lot too", "cover", "as soon as the water returns to a boil , count 10 to 15 minutes , and drain", "reserve", "as the cabbage is cooking , you can get started on the other vegetables", "first the carrots", "peel them and cut them in 1 / 3 of an inch slices", "reserve", "wash the leeks", "leeks need to be really washed thoroughly", "first remove the first couple of peels , cut the dark green hard part of and trim the roots", "then cut them in half , almost all the way , but leaving the bottom inch still attached", "wash them really well , check each leaf on both sides for dirt", "then chop them 2 / 3 of an inch thick chunks", "put them in a colander , and separate them , under running water to be safe for dirt", "reserve", "now chop some bacon in half inch thick chunks", "i use about 6-7 slices of bacon , but you can use more if you like", "just don't use less , we need both the fat the bacon is going to release , and the flavor as a base for the cabbage", "just before you actually start cooking the dish , rinse the pot you cooked the cabbage in , put your potatoes in , lukewarm water , cover and put to boil", "when it boils , add 2 cubes of knorr vegetable bouillon cube , and salt liberally", "once it comes to a boil , pre-cook them for 20 minutes , then remove from the heat and leave in the scalding water untill you're ready for them", "now we are actually ready to start cooking", "start the bacon it in the braisier with a little olive oil on medium heat to get it started", "once its starting to become golden , remove it from the pan with a slotted spoon and reserve", "in the same fat , add half a tbsp of lard and saute the carrots on medium heat with a little salt", "cover for 5-10 minutes , toss , cover again , for another 5-10 minutes , until they are starting to become golden", "remove from the pan with a slotted spoon and reserve", "in the same fat , lower the heat to medium low , toss in the leeks , with a tbsp of butter , salt and pepper , and cover it until it begins to melt , about 10 minutes", "add the cabbage and the bacon back in the pan and toss everything together until its mixed well", "push it a little to make room for the 2 sausages , and hide the carrots behind the barrier made by the sausages", "i use hillshire farm", "taste the cabbage for salt", "then cover with 2 cups of beef stock", "when i don't have time to make my own , i use kitchen basics beef stock , because as its low in sodium , it allows me to control the salt", "now peel the potatoes , and nest them well in the cabbage so they can suck up all the flavors", "if you have extra potatoes you can put the extra ones on top of the sausages too", "turn the heat to low , now its simmer time", "put a nob of butter on top of each potato , and sprinkle them generously with paprika", "cover", "flipp them once after 30 minutes", "baste them with the juices and sprinkle them with paprika on the other side", "cover for half an hour", "after half an hour , spoon the juice over the potatoes and the cabbage to have them absorb the flavors", "do it again every half hour for the next 2 hours , keeping it covered", "check the cabbage for salt and rectify if necessary", "uncover , turn the heat up to medium / medium low , and let the beef stock reduce almost all the way through", "slice the sausage and put it back in the braisier", "serve with dijon mustard", "enjoy !", "it's one of these vegetables that need a long cooking time to develop their sweetness and be good", "the entire dish would be \"cooked\" per-se , an hour and a half earlier , but it needs that extra hour and a half , basting every 30 minutes , for the cabbage to taste right and the potatoes to absorb all the flavors of the dish", "the more you cook this dish , the better it will get", "it's also a great dish to make a day in advance and reheat covered on very low heat", "in this case , stop it at the \"pause\" stage , when you uncover it and let the beef stock reduce for half an hour", "it will finish reducing as you re-heat it , only , you would keep it covered first until it starts to simmer" ], "tags": [ "bacon", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "main-dish", "pork", "potatoes", "vegetables", "fall", "winter", "stove-top", "one-dish-meal", "seasonal", "comfort-food", "oamc-freezer-make-ahead", "inexpensive", "meat", "pork-sausage", "taste-mood", "savory", "equipment", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 568.0, "total_fat": 45.0, "sugar": 35.0, "sodium": 34.0, "protein": 25.0, "saturated_fat": 59.0, "carbohydrates": 21.0 }, "raw_text": "sausage and cabbage casserole\nIngredients:\npolska kielbasa\ncarrots\npotatoes\nsavoy cabbage\nleeks\nbacon\nvegetable bouillon cubes\nbeef stock\nbutter\nolive oil\nlard\nsalt\npepper\npaprika\nSteps:\nfirst of all , prepare the cabbage\nput a big pot with water to boil\ndo it first , this way it will get to the boiling point by the time you're done with the cabbage\ncut the cabbage head in half , then again in half , and then cut the core out by cutting the corner diagonally\nthen cut it in inches wide strips , and separate them a little\nonce the water boils , salt well , and put all the cabbage inches it will look like a lot , but don't worry , it will wilt down a lot too\ncover\nas soon as the water returns to a boil , count 10 to 15 minutes , and drain\nreserve\nas the cabbage is cooking , you can get started on the other vegetables\nfirst the carrots\npeel them and cut them in 1 / 3 of an inch slices\nreserve\nwash the leeks\nleeks need to be really washed thoroughly\nfirst remove the first couple of peels , cut the dark green hard part of and trim the roots\nthen cut them in half , almost all the way , but leaving the bottom inch still attached\nwash them really well , check each leaf on both sides for dirt\nthen chop them 2 / 3 of an inch thick chunks\nput them in a colander , and separate them , under running water to be safe for dirt\nreserve\nnow chop some bacon in half inch thick chunks\ni use about 6-7 slices of bacon , but you can use more if you like\njust don't use less , we need both the fat the bacon is going to release , and the flavor as a base for the cabbage\njust before you actually start cooking the dish , rinse the pot you cooked the cabbage in , put your potatoes in , lukewarm water , cover and put to boil\nwhen it boils , add 2 cubes of knorr vegetable bouillon cube , and salt liberally\nonce it comes to a boil , pre-cook them for 20 minutes , then remove from the heat and leave in the scalding water untill you're ready for them\nnow we are actually ready to start cooking\nstart the bacon it in the braisier with a little olive oil on medium heat to get it started\nonce its starting to become golden , remove it from the pan with a slotted spoon and reserve\nin the same fat , add half a tbsp of lard and saute the carrots on medium heat with a little salt\ncover for 5-10 minutes , toss , cover again , for another 5-10 minutes , until they are starting to become golden\nremove from the pan with a slotted spoon and reserve\nin the same fat , lower the heat to medium low , toss in the leeks , with a tbsp of butter , salt and pepper , and cover it until it begins to melt , about 10 minutes\nadd the cabbage and the bacon back in the pan and toss everything together until its mixed well\npush it a little to make room for the 2 sausages , and hide the carrots behind the barrier made by the sausages\ni use hillshire farm\ntaste the cabbage for salt\nthen cover with 2 cups of beef stock\nwhen i don't have time to make my own , i use kitchen basics beef stock , because as its low in sodium , it allows me to control the salt\nnow peel the potatoes , and nest them well in the cabbage so they can suck up all the flavors\nif you have extra potatoes you can put the extra ones on top of the sausages too\nturn the heat to low , now its simmer time\nput a nob of butter on top of each potato , and sprinkle them generously with paprika\ncover\nflipp them once after 30 minutes\nbaste them with the juices and sprinkle them with paprika on the other side\ncover for half an hour\nafter half an hour , spoon the juice over the potatoes and the cabbage to have them absorb the flavors\ndo it again every half hour for the next 2 hours , keeping it covered\ncheck the cabbage for salt and rectify if necessary\nuncover , turn the heat up to medium / medium low , and let the beef stock reduce almost all the way through\nslice the sausage and put it back in the braisier\nserve with dijon mustard\nenjoy !\nit's one of these vegetables that need a long cooking time to develop their sweetness and be good\nthe entire dish would be \"cooked\" per-se , an hour and a half earlier , but it needs that extra hour and a half , basting every 30 minutes , for the cabbage to taste right and the potatoes to absorb all the flavors of the dish\nthe more you cook this dish , the better it will get\nit's also a great dish to make a day in advance and reheat covered on very low heat\nin this case , stop it at the \"pause\" stage , when you uncover it and let the beef stock reduce for half an hour\nit will finish reducing as you re-heat it , only , you would keep it covered first until it starts to simmer\nTags:\nbacon\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\nmain-dish\npork\npotatoes\nvegetables\nfall\nwinter\nstove-top\none-dish-meal\nseasonal\ncomfort-food\noamc-freezer-make-ahead\ninexpensive\nmeat\npork-sausage\ntaste-mood\nsavory\nequipment\nnumber-of-servings\n4-hours-or-less", "text_length": 4861 }, { "id": "309834", "title": "artisan boule bread", "description": "first, don't let the long list of instructions turn you away . . . it's very simple! this is my version of artisan bread in five minutes a day (by jeff hertzberg and zoe francois), a revolutionary approach to bread baking. actually it's a combination of five minute bread and cook's illustrated recipe #290761. perfect answer to a busy life . . mix once and store in the refrigerator. (see list below of other uses for this recipe). when you're ready to bake take out the amount of pre-mixed dough needed and store the rest in the refrigerator for up to 10 days. the flavor will be similar to sourdough, developing more intensely over the days of storage. preparation time indicated does not include pre-fermentation time, which can vary from 3 hours to 10 days. special equipment needed: large (5 - 6 qt.) plastic container with lid (not air tight) and a baking stone or a 5 qt. dutch oven (depending on your choice of baking methods). i've found that it's best to line a basket or bowl with parchment paper; let the bread rise, and then back in a preheated dutch oven. note that the beer used in this recipe must be a lager; do not use an ale as they use a different type of fermentation. do not use glass jars with screw tops (they could explode from the trapped gases).lidded plastic buckets designed for dough storage are readily available -- i purchased mine through king arthur flour. other ideas for use: pita bread: recipe #310219 lavash: recipe #310451 baguette: recipe #317472", "minutes": 40, "ingredients": [ "lager beer", "water", "white vinegar", "instant yeast", "salt", "unbleached all-purpose flour" ], "steps": [ "mixing and storing the dough:", "you willl get a more accurate measurement", "in large plastic storage container mix together the flour , yeast and salt", "add all the liquid at once and mix with a wooden spoon", "if mixing becomes too difficult to incorporate all the flour with the spoon , reach into the mixing bowl with very wet hands and press the mixture together", "when everything is uniformly moist without dry patches your mixing is complete", "this should take only a few minutes", "the dough will be wet and loose enough to conform to the shape of its container", "cover with a lid that fits well on the container", "allow the mixture to rise at room temperature until it begins to collapse , or at least flattens on the top , about 2 hours , depending on the room's temperature and the initial water temperature", "longer rising times , up to about 5 hours , will not harm the result", "you can use a portion of the dough anytime after this period", "fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature", "so the first time you try this method , it's best to refrigerate the dough overnight , or at least 3 hours , before shaping a loaf", "the breads flavor improves with the retardation , so suggest you wait at least 24 hours before baking the first loaf ! dough may be stored in the refrigerator for up to 10 days", "to bake boule :", "first , prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking", "with wet hands , pull up one end of the refrigerated dough", "using a serrated knife , cut off a 1-pound , or grapefruit-size , piece of dough", "hold the mass of dough in your hands", "if it sticks , add a little flour until the dough no longer sticks to your hand", "gently stretch the surface of the dough on all four sides , rotating the ball a quarter-turn as you go", "most of the dusting flour will fall off", "the bottom of the loaf may appear to be a collection of bunched ends , but they will flatten out during resting and baking", "the dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape", "now it's decision time , which method to use for baking", "covered pot method:", "cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger , about 60 - 90 minutes", "about 30 minutes before baking , adjust oven rack to lowest position , place 6- to 8-quart heavy-bottomed dutch oven on rack , and heat oven to 450 degrees", "lightly flour top of dough and , using razor blade or sharp knife , make one 6-inch-long , 1 / 2-inch-deep slit along top of dough", "carefully remove pot from oven and remove lid", "pick up dough by lifting parchment overhang and lower into pot", "cover pot and place in oven", "reduce oven temperature to 425 degrees and bake covered for 20 minutes", "remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees , 10 to 15 minutes longer", "carefully remove bread from pot", "transfer to wire rack and cool to room temperature , about 2 hours", "baking on grill:", "first make a 'pillow' of aluminum foil and place in the bottom of the pot", "this prevent the bottom from burning", "to assure that the bottom does not burn , i also place the pot on a heat diffuser", "preheat the grill and pan to 450 degrees", "from here follow the oven directions above", "baking on stone::", "place the shaped ball on the prepared pizza peel , cover and allow to rest 60 - 90 minutes", "place a baking stone on the lowest rack of the oven", "place an empty broiler tray on an oven shelf , making sure it will not interfere with the rising bread as it bakes", "preheat oven to 450 degrees 20 minutes before baking", "spray top of dough with cold water", "use a serrated bread knife to slash a 1 / 4-inch-deep cross or tic-tac-toe pattern onto the top", "slide the loaf off the pizza peel onto the preheated baking stone using a quick , forward jerking motion", "if using parchment just lift off peel and place on stone", "pour 1 cup hot water into the broiler tray and close oven door to trap steam", "bake about 30-35 minutes , or until the crust is nicely browned and sounds hollow when tapped", "the loaf will crackle , or \"sing , \" when initially exposed to room-temperature air", "allow to cool on a wire rack for best flavor , texture and easy slicing", "store remaining dough in the refrigerator in your lidded container and use during the next 10 days", "additional ideas on how to use this recipe:", "pita bread: recipe #310219", "lavash: recipe #310451", "flatbread: recipe #tba" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "healthy", "breads", "easy", "low-fat", "dietary", "low-cholesterol", "low-saturated-fat", "healthy-2", "yeast", "low-in-something" ], "nutrition": { "calories": 793.1, "total_fat": 3.0, "sugar": 2.0, "sodium": 73.0, "protein": 46.0, "saturated_fat": 1.0, "carbohydrates": 53.0 }, "raw_text": "artisan boule bread\nIngredients:\nlager beer\nwater\nwhite vinegar\ninstant yeast\nsalt\nunbleached all-purpose flour\nSteps:\nmixing and storing the dough:\nyou willl get a more accurate measurement\nin large plastic storage container mix together the flour , yeast and salt\nadd all the liquid at once and mix with a wooden spoon\nif mixing becomes too difficult to incorporate all the flour with the spoon , reach into the mixing bowl with very wet hands and press the mixture together\nwhen everything is uniformly moist without dry patches your mixing is complete\nthis should take only a few minutes\nthe dough will be wet and loose enough to conform to the shape of its container\ncover with a lid that fits well on the container\nallow the mixture to rise at room temperature until it begins to collapse , or at least flattens on the top , about 2 hours , depending on the room's temperature and the initial water temperature\nlonger rising times , up to about 5 hours , will not harm the result\nyou can use a portion of the dough anytime after this period\nfully refrigerated wet dough is less sticky and easier to work with than dough at room temperature\nso the first time you try this method , it's best to refrigerate the dough overnight , or at least 3 hours , before shaping a loaf\nthe breads flavor improves with the retardation , so suggest you wait at least 24 hours before baking the first loaf ! dough may be stored in the refrigerator for up to 10 days\nto bake boule :\nfirst , prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking\nwith wet hands , pull up one end of the refrigerated dough\nusing a serrated knife , cut off a 1-pound , or grapefruit-size , piece of dough\nhold the mass of dough in your hands\nif it sticks , add a little flour until the dough no longer sticks to your hand\ngently stretch the surface of the dough on all four sides , rotating the ball a quarter-turn as you go\nmost of the dusting flour will fall off\nthe bottom of the loaf may appear to be a collection of bunched ends , but they will flatten out during resting and baking\nthe dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape\nnow it's decision time , which method to use for baking\ncovered pot method:\ncover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger , about 60 - 90 minutes\nabout 30 minutes before baking , adjust oven rack to lowest position , place 6- to 8-quart heavy-bottomed dutch oven on rack , and heat oven to 450 degrees\nlightly flour top of dough and , using razor blade or sharp knife , make one 6-inch-long , 1 / 2-inch-deep slit along top of dough\ncarefully remove pot from oven and remove lid\npick up dough by lifting parchment overhang and lower into pot\ncover pot and place in oven\nreduce oven temperature to 425 degrees and bake covered for 20 minutes\nremove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees , 10 to 15 minutes longer\ncarefully remove bread from pot\ntransfer to wire rack and cool to room temperature , about 2 hours\nbaking on grill:\nfirst make a 'pillow' of aluminum foil and place in the bottom of the pot\nthis prevent the bottom from burning\nto assure that the bottom does not burn , i also place the pot on a heat diffuser\npreheat the grill and pan to 450 degrees\nfrom here follow the oven directions above\nbaking on stone::\nplace the shaped ball on the prepared pizza peel , cover and allow to rest 60 - 90 minutes\nplace a baking stone on the lowest rack of the oven\nplace an empty broiler tray on an oven shelf , making sure it will not interfere with the rising bread as it bakes\npreheat oven to 450 degrees 20 minutes before baking\nspray top of dough with cold water\nuse a serrated bread knife to slash a 1 / 4-inch-deep cross or tic-tac-toe pattern onto the top\nslide the loaf off the pizza peel onto the preheated baking stone using a quick , forward jerking motion\nif using parchment just lift off peel and place on stone\npour 1 cup hot water into the broiler tray and close oven door to trap steam\nbake about 30-35 minutes , or until the crust is nicely browned and sounds hollow when tapped\nthe loaf will crackle , or \"sing , \" when initially exposed to room-temperature air\nallow to cool on a wire rack for best flavor , texture and easy slicing\nstore remaining dough in the refrigerator in your lidded container and use during the next 10 days\nadditional ideas on how to use this recipe:\npita bread: recipe #310219\nlavash: recipe #310451\nflatbread: recipe #tba\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\npreparation\nhealthy\nbreads\neasy\nlow-fat\ndietary\nlow-cholesterol\nlow-saturated-fat\nhealthy-2\nyeast\nlow-in-something", "text_length": 4810 }, { "id": "488531", "title": "roast chicken with root vegetables rosemary and garlic", "description": "there is something so very comforting about roasting a chicken. not just the wonderful savory aromas and flavors, but the whole process of prepping the vegetables, rinsing the beautiful little chicken, trussing it, tucking its wings under, mincing the rosemary and the garlic--the whole process is so centering and kind of zen. this recipe is based on one that i found on saveur.com. however, i vary it so much that what is here is more my recipe. but that is the art of cooking, changing it around, quoting emeril, \"kicking it up a notch,\" to make it our own. i love a small organic chicken, under 4 pounds, but then some people prefer a larger one for roasting. the beauty of this recipe is that you can use any type of root vegetables you have on hand.and instead of the mild red chiles i prefer, you can use bell peppers. also any type of winter squash, but for something different, try a kobacha squash, as the saveur recipe uses.the saveur recipe also uses celery hearts instead of fennel.", "minutes": 120, "ingredients": [ "whole chickens", "rosemary sprigs", "garlic", "extra virgin olive oil", "duck fat", "winter squash", "new potatoes", "cipollini onions", "red onion", "leeks", "fennel bulbs", "fresno chile pepper", "chicken stock", "italian parsley", "butter", "lemon, juice of" ], "steps": [ "rinse chicken under cold running water and pat dry , inside and out", "reserve the giblets for making stock and save liver for another use", "salt and pepper cavity of chicken generously", "place 6 of the garlic cloves and 3--4 sprigs of rosemary in the cavity , then truss legs together", "mince 6 cloves of garlic and mash into a paste with kosher salt", "finely mince 4 sprigs of rosemary and combine with garlic paste", "combine the rosemary and garlic paste with about 1 / 4 cup of olive oil in a gallon sealable plastic bag and place trussed chicken in the bag", "massage the minced rosemary and garlic paste into the chicken and refrigerate overnight or longer", "when ready to prepare , let chicken come to room temperature at least 1 / 2 hour before baking", "preheat oven to 375f", "prepare vegetables: if using leeks , blanche them for 30 seconds , then rinse with cold water", "if using celery hearts , leave them in 2--3 inch lengths", "cut chilies in half lengthwise , removing core and seeds", "reserve some of the veggie stalks and trimmings to use in stock", "if using cippollini onions , blanch them , rinse under cold water and peel the outer papery layer and some of the base , leaving enough base to hold the little onion intact", "if you are using stock from a box , finely mince 1 clove garlic", "using a small saucepan , saute garlic in a small amount of olive oil", "then add 1 cup of the chicken stock and 1 sprig of rosemary and reduce to 1 / 2 cup", "remove the rosemary sprig", "this will be the base for the parsley butter sauce", "or prepare your own chicken stock: to prepare your chicken stock , heat 1 tablespoon of olive oil in a saucepan and brown chicken neck , heart , and gizzard", "once giblets have browned add 2 cups of water and vegetable trimmings , i", "e", "fennel fronds , a slice of onion , and a sprig of parsley", "add salt and pepper to taste", "continue cooking the stock until reduced to 1 cup", "meanwhile finely mince 1 clove of garlic", "once stock has reduced by half , strain out chicken giblets and vegetable trimmings", "clean the saucepan and heat 1 tablespoon of olive oil , then and saute the garlic", "return stock to the pan with the garlic and add a sprig of rosemary", "continue to reduce to 1 / 2 cup and remove the rosemary sprig", "this will be reduced further to only a few tablespoons when preparing the parsley-butter sauce", "mince additional 4 cloves of garlic with another 4 sprigs of rosemary", "place cippolinni onions , red onion , sliced fennel , , squash , chiles , and any remaining garlic cloves on a large baking tray and toss with 3 / 4 of the minced garlic and rosemary and 1 / 4 cup of olive oil", "sprinkle generously with salt and pepper", "if you would rather not roast your potatoes in duck fat , toss with the vegetables in olive oil", "in a separate bowl , toss potatoes with remainder of minced garlic and rosemary and add salt and pepper", "place vegetables in tray in the lower rack of the oven", "remove chicken from bag and and sprinkle with generous amounts of pepper and another sprinkling of salt", "place chicken directly on oven rack above the roasting vegetables", "place duck fat in a separate smaller roasting pan and heat in oven for a few minutes", "once hot , add in the quartered potatoes and roast next to chicken which is roasting over the vegetables", "while chicken is roasting prepare the parsley butter sauce: add in juice of 1 / 2 lemon to 1 / 2 cup of chicken stock and continue to reduce until only 2--3 tablespoons remain", "then begin whisking in the chilled butter pieces , one piece at a time , making sure that each piece is incorporated before adding another", "after all butter has been whisked in , add in chopped parsley", "keep warm", "continue to roast the chicken until its internal temp is 165 f", ", probably about 45 - 50 minutes", "it depends on the size of your chicken", "if your chicken is done , the juices draining from your chicken should be clear , not pink", "remove chicken to a carving board allow to stand for 20 minutes", "increase oven temperature to 425f and continue to roast the vegetables until done , about 10 or 15 more minutes", "place cooked vegetables and duck-fat roasted potatoes on a large serving platter", "after chicken has rested , carve into serving pieces and arrange over the roasted vegetables on the platter", "serve with the parsley butter sauce and enjoy" ], "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "main-dish", "poultry", "vegetables", "romantic", "chicken", "one-dish-meal", "comfort-food", "meat", "whole-chicken", "onions", "squash", "taste-mood", "4-hours-or-less" ], "nutrition": { "calories": 1566.4, "total_fat": 162.0, "sugar": 30.0, "sodium": 22.0, "protein": 115.0, "saturated_fat": 160.0, "carbohydrates": 33.0 }, "raw_text": "roast chicken with root vegetables rosemary and garlic\nIngredients:\nwhole chickens\nrosemary sprigs\ngarlic\nextra virgin olive oil\nduck fat\nwinter squash\nnew potatoes\ncipollini onions\nred onion\nleeks\nfennel bulbs\nfresno chile pepper\nchicken stock\nitalian parsley\nbutter\nlemon, juice of\nSteps:\nrinse chicken under cold running water and pat dry , inside and out\nreserve the giblets for making stock and save liver for another use\nsalt and pepper cavity of chicken generously\nplace 6 of the garlic cloves and 3--4 sprigs of rosemary in the cavity , then truss legs together\nmince 6 cloves of garlic and mash into a paste with kosher salt\nfinely mince 4 sprigs of rosemary and combine with garlic paste\ncombine the rosemary and garlic paste with about 1 / 4 cup of olive oil in a gallon sealable plastic bag and place trussed chicken in the bag\nmassage the minced rosemary and garlic paste into the chicken and refrigerate overnight or longer\nwhen ready to prepare , let chicken come to room temperature at least 1 / 2 hour before baking\npreheat oven to 375f\nprepare vegetables: if using leeks , blanche them for 30 seconds , then rinse with cold water\nif using celery hearts , leave them in 2--3 inch lengths\ncut chilies in half lengthwise , removing core and seeds\nreserve some of the veggie stalks and trimmings to use in stock\nif using cippollini onions , blanch them , rinse under cold water and peel the outer papery layer and some of the base , leaving enough base to hold the little onion intact\nif you are using stock from a box , finely mince 1 clove garlic\nusing a small saucepan , saute garlic in a small amount of olive oil\nthen add 1 cup of the chicken stock and 1 sprig of rosemary and reduce to 1 / 2 cup\nremove the rosemary sprig\nthis will be the base for the parsley butter sauce\nor prepare your own chicken stock: to prepare your chicken stock , heat 1 tablespoon of olive oil in a saucepan and brown chicken neck , heart , and gizzard\nonce giblets have browned add 2 cups of water and vegetable trimmings , i\ne\nfennel fronds , a slice of onion , and a sprig of parsley\nadd salt and pepper to taste\ncontinue cooking the stock until reduced to 1 cup\nmeanwhile finely mince 1 clove of garlic\nonce stock has reduced by half , strain out chicken giblets and vegetable trimmings\nclean the saucepan and heat 1 tablespoon of olive oil , then and saute the garlic\nreturn stock to the pan with the garlic and add a sprig of rosemary\ncontinue to reduce to 1 / 2 cup and remove the rosemary sprig\nthis will be reduced further to only a few tablespoons when preparing the parsley-butter sauce\nmince additional 4 cloves of garlic with another 4 sprigs of rosemary\nplace cippolinni onions , red onion , sliced fennel , , squash , chiles , and any remaining garlic cloves on a large baking tray and toss with 3 / 4 of the minced garlic and rosemary and 1 / 4 cup of olive oil\nsprinkle generously with salt and pepper\nif you would rather not roast your potatoes in duck fat , toss with the vegetables in olive oil\nin a separate bowl , toss potatoes with remainder of minced garlic and rosemary and add salt and pepper\nplace vegetables in tray in the lower rack of the oven\nremove chicken from bag and and sprinkle with generous amounts of pepper and another sprinkling of salt\nplace chicken directly on oven rack above the roasting vegetables\nplace duck fat in a separate smaller roasting pan and heat in oven for a few minutes\nonce hot , add in the quartered potatoes and roast next to chicken which is roasting over the vegetables\nwhile chicken is roasting prepare the parsley butter sauce: add in juice of 1 / 2 lemon to 1 / 2 cup of chicken stock and continue to reduce until only 2--3 tablespoons remain\nthen begin whisking in the chilled butter pieces , one piece at a time , making sure that each piece is incorporated before adding another\nafter all butter has been whisked in , add in chopped parsley\nkeep warm\ncontinue to roast the chicken until its internal temp is 165 f\n, probably about 45 - 50 minutes\nit depends on the size of your chicken\nif your chicken is done , the juices draining from your chicken should be clear , not pink\nremove chicken to a carving board allow to stand for 20 minutes\nincrease oven temperature to 425f and continue to roast the vegetables until done , about 10 or 15 more minutes\nplace cooked vegetables and duck-fat roasted potatoes on a large serving platter\nafter chicken has rested , carve into serving pieces and arrange over the roasted vegetables on the platter\nserve with the parsley butter sauce and enjoy\nTags:\nweeknight\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nmain-dish\npoultry\nvegetables\nromantic\nchicken\none-dish-meal\ncomfort-food\nmeat\nwhole-chicken\nonions\nsquash\ntaste-mood\n4-hours-or-less", "text_length": 4783 }, { "id": "65363", "title": "italian rum cake", "description": "italian rum cake is a delicious 3 or 4 layer cake, which is a tradition for birthdays/special occasions in many italian families. there are 3 basic parts to the cake; sponge cake layers, pasticciera cream (filling) and (stabilized) whipped cream. below are the recipes for all three parts. if you make it with 3 layers, omit the whipped cream layer. the sponge cake and pasticciera creams may be made a day ahead. the whipped cream should be whipped just before assembling the cake. prep/cook times do not include the 3-4 hour chilling time for the pasticciera cream. please note: this is an egg leavened cake! the egg yolks and whites must be beaten to the correct volume and consistency or the recipe will not work. also, the other ingredients must be folded in (beaten whites folded into the yolk/sugar mixture not the other way around) in the order given in the directions or the cake will not turn out. the finished layers will be thin depending on the size of your pan. the smaller the pan, the thicker the layers and the longer the baking time needed. if you are expecting this cake to turn out like a \"génoise or american sponge cake,\" you will be disappointed as this is not a génoise sponge recipe.", "minutes": 120, "ingredients": [ "egg yolks", "egg whites", "sugar", "pastry flour", "vanilla", "fresh lemon rind", "flour", "whole milk", "butter", "baking chocolate", "dark rum", "water", "heavy cream", "light corn syrup", "cold water", "unflavored gelatin" ], "steps": [ "italian sponge cake :", "place egg yolks and sugar in a mixing bowl and beat until very thick and lemon colored (mixture should be at least doubled in volume , and thick like frosting - it can take up to 15 minutes of beating to reach the proper volume / texture)", "add flour , a little at a time , gently folding it in until well blended", "gently fold in vanilla and lemon rind", "beat egg whites until stiff but not dry and fold into cake mixture", "butter and flour an 18-inch square cake pan ,", "pour cake batter into prepared pan and bake at 375f for 15 to 35 minutes , or until toothpick inserted in center comes out clean", "remove cake from oven and turn out onto a cake rack to cool completely", "cake can be tightly wrapped and refrigerated overnight , or frozen for future use", "italian pastry cream : place sugar , egg yolks , flour , lemon rind , and vanilla in a sauce pan and mix together well", "in a separate sauce pan , scald milk", "very slowly pour milk over egg yolk mixture , in a thin stream , beating constantly with rotary beater", "continue cooking on low heat , stirring with a wooden spoon , until mixture reaches the boiling point", "cook 4 minutes longer , stirring constantly", "remove pan from heat , add butter and mix well", "pour into bowl and let cool , stir occasionally to prevent skin from forming over the top", "if using as a filling , chill until very thick", "chocolate pasticciera cream: place sugar , egg yolks flour , and vanilla in a sauce pan and mix together well", "in a separate sauce pan , scald milk", "very slowly pour milk over egg yolk mixture , in a thin stream , beating constantly with rotary beater", "continue cooking on low heat , stirring with a wooden spoon , until mixture reaches the boiling point", "cook 4 minutes longer , stirring constantly", "add chocolate and while stirring , cook 1 minute longer", "remove pan from heat , add butter and mix well", "pour into bowl and let cool , stir occasionally to prevent skin from forming over the top", "if using as a filling , chill until very thick", "rum syrup: mix together the water , sugar , and rum in a small pot", "bring to a boil , and stir until the sugar is dissolved", "remove from the heat and cool before using", "stabilized whipped cream - corn syrup method: in a large chilled bowl , with chilled beaters , beat cold cream until it just starts to thicken", "add corn syrup and vanilla from the side of the bowl , and beat until stiff peaks form", "stabilized whipped cream - gelatin method: prepare gelatin- soak plain gelatin in cold water for 5 minutes", "dissolve by placing it in a container over a small pot of simmering water , stir until dissolved", "set aside to cool before using", "in a large well-chilled bowl , with well chilled beaters , beat cream with electric mixer", "just before it becomes soft and billowy , slowly add the sugar and vanilla to the whipped cream at the sides of the bowl , continue to whip as you do", "whip the cream until barely stiff", "add melted and cooled gelatin all at once to cream during whipping", "stop whipping when cream forms soft peaks", "finish beating with whisk to adjust consistency to stiff peaks", "use / serve immediately or cover and refrigerate until needed", "if peaks have softened during refrigeration , rewhip by hand using a whisk", "rum cake assembly instructions: slice sponge cake in half to form two 9 x 18-inch layers using a long , thin bladed knife , cut / split each layer in half lengthwise making four thin 9 x 18-inch layers", "place bottom sponge layer on platter cut side up , sprinkle / brush with about 1 / 4 of the rum , be careful not to get the cake too wet , or layers will become soggy", "allow sprinkled / brushed rum to soak into the cake for about 5 minutes", "sprinkle / brush remaining sponge layers evenly with remaining rum", "spread a layer of vanilla pasticciera cream on the first sponge layer", "top the vanilla cream layer with another layer of rum sprinkled sponge cake", "spread a layer of stabilized whipped cream on the second sponge layer", "top the whipped cream layer with another layer of rum sprinkled sponge cake", "spread a layer of chocolate pasticciera cream on the third sponge layer", "top the chocolate layer with the last layer of sponge cake", "frost the top sponge cake layer with remaining stabilized whipped cream", "cover and refrigerate 1 hour before serving", "refrigerate any leftovers" ], "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "desserts", "eggs-dairy", "oven", "european", "refrigerator", "holiday-event", "cakes", "italian", "chocolate", "stove-top", "dietary", "low-sodium", "cake-fillings-and-frostings", "low-in-something", "equipment", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 657.9, "total_fat": 62.0, "sugar": 182.0, "sodium": 4.0, "protein": 20.0, "saturated_fat": 119.0, "carbohydrates": 21.0 }, "raw_text": "italian rum cake\nIngredients:\negg yolks\negg whites\nsugar\npastry flour\nvanilla\nfresh lemon rind\nflour\nwhole milk\nbutter\nbaking chocolate\ndark rum\nwater\nheavy cream\nlight corn syrup\ncold water\nunflavored gelatin\nSteps:\nitalian sponge cake :\nplace egg yolks and sugar in a mixing bowl and beat until very thick and lemon colored (mixture should be at least doubled in volume , and thick like frosting - it can take up to 15 minutes of beating to reach the proper volume / texture)\nadd flour , a little at a time , gently folding it in until well blended\ngently fold in vanilla and lemon rind\nbeat egg whites until stiff but not dry and fold into cake mixture\nbutter and flour an 18-inch square cake pan ,\npour cake batter into prepared pan and bake at 375f for 15 to 35 minutes , or until toothpick inserted in center comes out clean\nremove cake from oven and turn out onto a cake rack to cool completely\ncake can be tightly wrapped and refrigerated overnight , or frozen for future use\nitalian pastry cream : place sugar , egg yolks , flour , lemon rind , and vanilla in a sauce pan and mix together well\nin a separate sauce pan , scald milk\nvery slowly pour milk over egg yolk mixture , in a thin stream , beating constantly with rotary beater\ncontinue cooking on low heat , stirring with a wooden spoon , until mixture reaches the boiling point\ncook 4 minutes longer , stirring constantly\nremove pan from heat , add butter and mix well\npour into bowl and let cool , stir occasionally to prevent skin from forming over the top\nif using as a filling , chill until very thick\nchocolate pasticciera cream: place sugar , egg yolks flour , and vanilla in a sauce pan and mix together well\nin a separate sauce pan , scald milk\nvery slowly pour milk over egg yolk mixture , in a thin stream , beating constantly with rotary beater\ncontinue cooking on low heat , stirring with a wooden spoon , until mixture reaches the boiling point\ncook 4 minutes longer , stirring constantly\nadd chocolate and while stirring , cook 1 minute longer\nremove pan from heat , add butter and mix well\npour into bowl and let cool , stir occasionally to prevent skin from forming over the top\nif using as a filling , chill until very thick\nrum syrup: mix together the water , sugar , and rum in a small pot\nbring to a boil , and stir until the sugar is dissolved\nremove from the heat and cool before using\nstabilized whipped cream - corn syrup method: in a large chilled bowl , with chilled beaters , beat cold cream until it just starts to thicken\nadd corn syrup and vanilla from the side of the bowl , and beat until stiff peaks form\nstabilized whipped cream - gelatin method: prepare gelatin- soak plain gelatin in cold water for 5 minutes\ndissolve by placing it in a container over a small pot of simmering water , stir until dissolved\nset aside to cool before using\nin a large well-chilled bowl , with well chilled beaters , beat cream with electric mixer\njust before it becomes soft and billowy , slowly add the sugar and vanilla to the whipped cream at the sides of the bowl , continue to whip as you do\nwhip the cream until barely stiff\nadd melted and cooled gelatin all at once to cream during whipping\nstop whipping when cream forms soft peaks\nfinish beating with whisk to adjust consistency to stiff peaks\nuse / serve immediately or cover and refrigerate until needed\nif peaks have softened during refrigeration , rewhip by hand using a whisk\nrum cake assembly instructions: slice sponge cake in half to form two 9 x 18-inch layers using a long , thin bladed knife , cut / split each layer in half lengthwise making four thin 9 x 18-inch layers\nplace bottom sponge layer on platter cut side up , sprinkle / brush with about 1 / 4 of the rum , be careful not to get the cake too wet , or layers will become soggy\nallow sprinkled / brushed rum to soak into the cake for about 5 minutes\nsprinkle / brush remaining sponge layers evenly with remaining rum\nspread a layer of vanilla pasticciera cream on the first sponge layer\ntop the vanilla cream layer with another layer of rum sprinkled sponge cake\nspread a layer of stabilized whipped cream on the second sponge layer\ntop the whipped cream layer with another layer of rum sprinkled sponge cake\nspread a layer of chocolate pasticciera cream on the third sponge layer\ntop the chocolate layer with the last layer of sponge cake\nfrost the top sponge cake layer with remaining stabilized whipped cream\ncover and refrigerate 1 hour before serving\nrefrigerate any leftovers\nTags:\nweeknight\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\ndesserts\neggs-dairy\noven\neuropean\nrefrigerator\nholiday-event\ncakes\nitalian\nchocolate\nstove-top\ndietary\nlow-sodium\ncake-fillings-and-frostings\nlow-in-something\nequipment\nnumber-of-servings\n4-hours-or-less", "text_length": 4780 }, { "id": "302828", "title": "cannoli shells and ricotta cream filling", "description": "giovanna, our good friend, makes wonderful cannoli shells and ricotta cream-love friends like her! her family owned italian restaurants for over 40 years in the chicago area. she stores the shells in a plastic air tight container at room temperature for 2 months and freezes the filling she is not using immediately and defrosts it in the refrigerator later. as she would say mangiare, mangiare---eat, eat! (i will attempt to post some photos in the correct sequence http://www.recipezaar.com/bb/viewtopic.zsp?t=259809)", "minutes": 240, "ingredients": [ "whole milk ricotta cheese", "powdered sugar", "granulated sugar", "vanilla extract", "cinnamon oil", "milk chocolate candy bars with almonds", "eggs", "ice water", "flour", "salt", "unsweetened cocoa powder", "ground cinnamon", "crisco shortening", "egg white", "peanut oil" ], "steps": [ "three or more days in advance of making the cannoli shells set the ricotta in a colander inside of a large bowl", "scrape the ricotta into the colander and cover with plastic wrap", "let the ricotta drain in the refrigerator for two days , until it is dry", "to make the dough for cannoli shells: in a small bowl put eggs", "beat eggs", "add vanilla and ice water to eggs", "in a large bowl , use your hands to combine the flour , sugar , salt , cocoa , and cinnamon", "add the shortening and mix until crumbly", "make well in dry mixture and add wet mixture", "using your hands mix together , if it is dry , add more ice water", "turn the dough out onto a lightly floured surface and knead until smooth and well blended , about 3 minutes", "shape the dough into a flattened ball", "cover with plastic wrap and let rest at room temperature for at least 30 to 60 minutes", "cut the dough into 4 pieces", "starting at the middle setting , run one of the pieces of dough through the rollers of a pasta machine or the dough can be rolled on a board with a rolling pin", "lightly dust the dough with flour as needed to keep the pieces from sticking", "continue to pass the dough through the machine until you reach the last or second to last setting", "you might need to run the dough through the pasta machine three times", "the dough needs to be thin-about the same thickness as construction paper", "cut the dough into 4 1 / 2 inch circles", "continue rolling out the remaining dough", "if you do not have enough cannoli tubes for all of the dough , lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them", "put a rack in the bottom of a large heavy kettle that you plan on putting your peanut oil into so that your cannoli shells do not touch the bottom and burn", "pour about 2 inches of oil in a smaller kettle", "giovanna used 4 quarts but her kettle is huge !", "heat oil until a deep frying thermometer shows 375 degrees", "oil the cannoli tubes by placing them in the hot oil then draining them in a metal bowl", "lay the dough circle flat , center the tube on it , bring left edge onto tube , dab it with egg white , bring up right side of dough circle , dab it with egg white , and roll the tube", "do not press the dough", "you do not want the dough to be too tight on the tube , or you will have difficulty later getting your cannoli off", "be careful not to stretch the dough or pull it tightly", "avoid , as best as possible , getting egg white on the tube , or the cannoli will stick to it", "repeat with the remaining dough", "carefully lower a few of the cannoli tubes into the hot oil", "do not crowd the pan", "fry the shells until golden , about 2 minutes , turning them so that they brown evenly", "with tongs , remove the cannoli tubes , holding them straight up so that the oil flows back into the pan", "then drain the cannoli still on tube briefly in a metal bowl", "while the cannoli shells are still hot , carefully slide the shells off the tubes by grasping each tube with a clean towel and gently twisting the cannoli shell off the tube with your other hand protected by an oven mitt or towel", "on another work surface area , lay oilcloth or newspaper , topped with a large rack", "when the cannoli shells are barely warm set them on top of the rack", "it is important that the shells stay on the racks overnight", "repeat with the remaining dough", "if you are reusing the cannoli tubes , let them cool before wrapping them in the dough", "set aside", "the cannoli shells can be made up to 2 months before serving if you drain them properly overnight , and store them in sealed containers in a cool , dry place , but not in a refrigerator", "to make the ricotta cream , put the thoroughly dry ricotta in a large mixing bowl with a wire whip and blend until creamy", "add the confectioners sugar , granulated sugar , vanilla , and cinnamon oil", "blend until smooth", "transfer to a bowl and stir in the chocolate pieces", "store the ricotta cream in the refrigerator for 48 hours", "after 48 hours , serve and freeze the rest", "frozen ricotta cream can be defrosted in the refrigerator later", "to assemble , use a knife to push the ricotta cream into the cannoli shell", "place the cannoli on a serving platter and sprinkle with confectioners sugar", "use within an hour" ], "tags": [ "time-to-make", "course", "cuisine", "preparation", "occasion", "for-large-groups", "pies-and-tarts", "desserts", "european", "dinner-party", "puddings-and-mousses", "crusts-pastry-dough-2", "italian", "deep-fry", "oamc-freezer-make-ahead", "number-of-servings", "presentation", "served-cold", "technique", "4-hours-or-less" ], "nutrition": { "calories": 724.8, "total_fat": 103.0, "sugar": 72.0, "sodium": 2.0, "protein": 12.0, "saturated_fat": 73.0, "carbohydrates": 8.0 }, "raw_text": "cannoli shells and ricotta cream filling\nIngredients:\nwhole milk ricotta cheese\npowdered sugar\ngranulated sugar\nvanilla extract\ncinnamon oil\nmilk chocolate candy bars with almonds\neggs\nice water\nflour\nsalt\nunsweetened cocoa powder\nground cinnamon\ncrisco shortening\negg white\npeanut oil\nSteps:\nthree or more days in advance of making the cannoli shells set the ricotta in a colander inside of a large bowl\nscrape the ricotta into the colander and cover with plastic wrap\nlet the ricotta drain in the refrigerator for two days , until it is dry\nto make the dough for cannoli shells: in a small bowl put eggs\nbeat eggs\nadd vanilla and ice water to eggs\nin a large bowl , use your hands to combine the flour , sugar , salt , cocoa , and cinnamon\nadd the shortening and mix until crumbly\nmake well in dry mixture and add wet mixture\nusing your hands mix together , if it is dry , add more ice water\nturn the dough out onto a lightly floured surface and knead until smooth and well blended , about 3 minutes\nshape the dough into a flattened ball\ncover with plastic wrap and let rest at room temperature for at least 30 to 60 minutes\ncut the dough into 4 pieces\nstarting at the middle setting , run one of the pieces of dough through the rollers of a pasta machine or the dough can be rolled on a board with a rolling pin\nlightly dust the dough with flour as needed to keep the pieces from sticking\ncontinue to pass the dough through the machine until you reach the last or second to last setting\nyou might need to run the dough through the pasta machine three times\nthe dough needs to be thin-about the same thickness as construction paper\ncut the dough into 4 1 / 2 inch circles\ncontinue rolling out the remaining dough\nif you do not have enough cannoli tubes for all of the dough , lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them\nput a rack in the bottom of a large heavy kettle that you plan on putting your peanut oil into so that your cannoli shells do not touch the bottom and burn\npour about 2 inches of oil in a smaller kettle\ngiovanna used 4 quarts but her kettle is huge !\nheat oil until a deep frying thermometer shows 375 degrees\noil the cannoli tubes by placing them in the hot oil then draining them in a metal bowl\nlay the dough circle flat , center the tube on it , bring left edge onto tube , dab it with egg white , bring up right side of dough circle , dab it with egg white , and roll the tube\ndo not press the dough\nyou do not want the dough to be too tight on the tube , or you will have difficulty later getting your cannoli off\nbe careful not to stretch the dough or pull it tightly\navoid , as best as possible , getting egg white on the tube , or the cannoli will stick to it\nrepeat with the remaining dough\ncarefully lower a few of the cannoli tubes into the hot oil\ndo not crowd the pan\nfry the shells until golden , about 2 minutes , turning them so that they brown evenly\nwith tongs , remove the cannoli tubes , holding them straight up so that the oil flows back into the pan\nthen drain the cannoli still on tube briefly in a metal bowl\nwhile the cannoli shells are still hot , carefully slide the shells off the tubes by grasping each tube with a clean towel and gently twisting the cannoli shell off the tube with your other hand protected by an oven mitt or towel\non another work surface area , lay oilcloth or newspaper , topped with a large rack\nwhen the cannoli shells are barely warm set them on top of the rack\nit is important that the shells stay on the racks overnight\nrepeat with the remaining dough\nif you are reusing the cannoli tubes , let them cool before wrapping them in the dough\nset aside\nthe cannoli shells can be made up to 2 months before serving if you drain them properly overnight , and store them in sealed containers in a cool , dry place , but not in a refrigerator\nto make the ricotta cream , put the thoroughly dry ricotta in a large mixing bowl with a wire whip and blend until creamy\nadd the confectioners sugar , granulated sugar , vanilla , and cinnamon oil\nblend until smooth\ntransfer to a bowl and stir in the chocolate pieces\nstore the ricotta cream in the refrigerator for 48 hours\nafter 48 hours , serve and freeze the rest\nfrozen ricotta cream can be defrosted in the refrigerator later\nto assemble , use a knife to push the ricotta cream into the cannoli shell\nplace the cannoli on a serving platter and sprinkle with confectioners sugar\nuse within an hour\nTags:\ntime-to-make\ncourse\ncuisine\npreparation\noccasion\nfor-large-groups\npies-and-tarts\ndesserts\neuropean\ndinner-party\npuddings-and-mousses\ncrusts-pastry-dough-2\nitalian\ndeep-fry\noamc-freezer-make-ahead\nnumber-of-servings\npresentation\nserved-cold\ntechnique\n4-hours-or-less", "text_length": 4749 }, { "id": "529383", "title": "gingerbread castle", "description": "a magical addition to any winter spread.", "minutes": 16200, "ingredients": [ "unsalted butter", "brown sugar", "molasses", "salt", "cinnamon", "ground ginger", "allspice", "eggs", "all-purpose flour", "water", "granulated sugar", "light corn syrup", "cream of tartar", "blue food coloring", "confectioners' sugar", "egg whites", "cocoa powder", "nutmeg", "red food coloring", "yellow food coloring", "black food coloring", "royal icing", "vanilla", "green food coloring", "parchment paper", "flour", "gingerbread" ], "steps": [ "gingerbread castle:", "for my gingerbread structures , i like to build their general shape out of cardboard first", "this is a great way to address any structural issues before it's too late", "they also give you an amazing stencil to use to cut out your cookie shapes and then later they're great for preventing any mess when you're pouring candy glass windows into your finished cookies", "in a stand mixer beat butter and sugar until creamy , add molasses and eggs", "in another bowl , mix all dry ingredients", "once done slowly mix into wet ingredients and stir until dough ball forms", "wrap softball sized portions in foil and chill until ready to use", "heat oven to 360 degrees fahrenheit", "line cookie sheets with parchment and roll dough directly onto cookie sheets", "using flour to prevent sticking", "cut out shapes using homemade stencils and save scraps for the next sheet", "baking time varies depending on how large your cookie is", "large cookies can take 18 minutes and small decorative pieces can be done in as little as 5 minutes", "so keep an eye on them", "once baked , remove from oven (and here's my secret to getting a smooth cookie -- immediately after removing a batch from the oven , place a sheet of parchment over the top and using a slightly smaller baking sheet press , slide and swivel the smaller sheet on top until perfect", "allow cookies to cool before removing and place on paper towels", "do any candy glass windows before assembling", "advice and pointers: assembling is my personal favorite part , but be sure to have a lot of patience and go slowly", "don't let go of any pieces unless you're positive they're secure and if you're unsure , use various kitchen items as supports -- things get pretty jenky in my kitchen during this process", "know that cookies will break here and there , make extra of critical pieces if you have the time and keep in mind you're doing something fun and when things go wrong , it's just a lesson for the future -- at least that's what i tell myself when i'm facing a kitchen catastrophe :d", "candy glass:", "mix sugar , water , corn syrup and tartar in a large pot on medium / high heat", "stir constantly until mixture begins to boil", "stop stirring and place candy thermometer on the edge of the pot with the temp gauge submerged into sugar syrup", "this part takes forever so set up a chair next to the stove and grab a magazine / book / laptop and keep an eye on the thermometer", "allow to heat to 300 degrees and immediately remove from heat", "stir and mix in two drops blue food coloring", "have cookies clean and resting face up on a very flat surface covered in a aluminum foil", "use your cardboard stencil over your cookie and pour candy glass into your cutouts using a bent tea spoon or small ladle", "once poured , immediately lift stencil off and clear any sugar strands that occur", "advice and pointers: this is one of those things you should set a lot of time aside for and prepare yourself with a lot of patience", "having a plate warmer to set the pot of hot sugar on near your workstation is a great way to give yourself a bit more time to work with each batch", "depending on how many windows you have to do , you'll be needing to make several batches", "as soon as one batch begins to harden , you need to cut your losses and discard it", "this stuff is also insanely hot so be very careful and make sure no pets , children or other obstacles are around when working with candy glass !", "royal icing for gingerbread castle:", "in a stand mixer beat egg whites till frothy and incorporate sugar until smooth", "then mix in the rest of the ingredients little bits at a time until the color you desire is achieved", "advice and pointers: because you're using raw egg whites and salmonella is a risk , always use fresh eggs from a reliable source and don't allow unused frosting to sit out for more than an hour or so", "any unused frosting can be covered with a damp towel to prevent drying and retain freshness", "keep in mind the longer you work with a single batch the darker the color will become , so when initially mixing , keep that in mind", "royal icing for holly , wreaths and christmas trees:", "using any used gingerbread dough , cut out and shape christmas trees and bake", "using a small star" ], "tags": [ "time-to-make", "course", "preparation", "occasion", "for-large-groups", "desserts", "1-day-or-more", "holiday-event", "cookies-and-brownies", "christmas", "number-of-servings" ], "nutrition": { "calories": 289.6, "total_fat": 9.0, "sugar": 159.0, "sodium": 4.0, "protein": 5.0, "saturated_fat": 18.0, "carbohydrates": 19.0 }, "raw_text": "gingerbread castle\nIngredients:\nunsalted butter\nbrown sugar\nmolasses\nsalt\ncinnamon\nground ginger\nallspice\neggs\nall-purpose flour\nwater\ngranulated sugar\nlight corn syrup\ncream of tartar\nblue food coloring\nconfectioners' sugar\negg whites\ncocoa powder\nnutmeg\nred food coloring\nyellow food coloring\nblack food coloring\nroyal icing\nvanilla\ngreen food coloring\nparchment paper\nflour\ngingerbread\nSteps:\ngingerbread castle:\nfor my gingerbread structures , i like to build their general shape out of cardboard first\nthis is a great way to address any structural issues before it's too late\nthey also give you an amazing stencil to use to cut out your cookie shapes and then later they're great for preventing any mess when you're pouring candy glass windows into your finished cookies\nin a stand mixer beat butter and sugar until creamy , add molasses and eggs\nin another bowl , mix all dry ingredients\nonce done slowly mix into wet ingredients and stir until dough ball forms\nwrap softball sized portions in foil and chill until ready to use\nheat oven to 360 degrees fahrenheit\nline cookie sheets with parchment and roll dough directly onto cookie sheets\nusing flour to prevent sticking\ncut out shapes using homemade stencils and save scraps for the next sheet\nbaking time varies depending on how large your cookie is\nlarge cookies can take 18 minutes and small decorative pieces can be done in as little as 5 minutes\nso keep an eye on them\nonce baked , remove from oven (and here's my secret to getting a smooth cookie -- immediately after removing a batch from the oven , place a sheet of parchment over the top and using a slightly smaller baking sheet press , slide and swivel the smaller sheet on top until perfect\nallow cookies to cool before removing and place on paper towels\ndo any candy glass windows before assembling\nadvice and pointers: assembling is my personal favorite part , but be sure to have a lot of patience and go slowly\ndon't let go of any pieces unless you're positive they're secure and if you're unsure , use various kitchen items as supports -- things get pretty jenky in my kitchen during this process\nknow that cookies will break here and there , make extra of critical pieces if you have the time and keep in mind you're doing something fun and when things go wrong , it's just a lesson for the future -- at least that's what i tell myself when i'm facing a kitchen catastrophe :d\ncandy glass:\nmix sugar , water , corn syrup and tartar in a large pot on medium / high heat\nstir constantly until mixture begins to boil\nstop stirring and place candy thermometer on the edge of the pot with the temp gauge submerged into sugar syrup\nthis part takes forever so set up a chair next to the stove and grab a magazine / book / laptop and keep an eye on the thermometer\nallow to heat to 300 degrees and immediately remove from heat\nstir and mix in two drops blue food coloring\nhave cookies clean and resting face up on a very flat surface covered in a aluminum foil\nuse your cardboard stencil over your cookie and pour candy glass into your cutouts using a bent tea spoon or small ladle\nonce poured , immediately lift stencil off and clear any sugar strands that occur\nadvice and pointers: this is one of those things you should set a lot of time aside for and prepare yourself with a lot of patience\nhaving a plate warmer to set the pot of hot sugar on near your workstation is a great way to give yourself a bit more time to work with each batch\ndepending on how many windows you have to do , you'll be needing to make several batches\nas soon as one batch begins to harden , you need to cut your losses and discard it\nthis stuff is also insanely hot so be very careful and make sure no pets , children or other obstacles are around when working with candy glass !\nroyal icing for gingerbread castle:\nin a stand mixer beat egg whites till frothy and incorporate sugar until smooth\nthen mix in the rest of the ingredients little bits at a time until the color you desire is achieved\nadvice and pointers: because you're using raw egg whites and salmonella is a risk , always use fresh eggs from a reliable source and don't allow unused frosting to sit out for more than an hour or so\nany unused frosting can be covered with a damp towel to prevent drying and retain freshness\nkeep in mind the longer you work with a single batch the darker the color will become , so when initially mixing , keep that in mind\nroyal icing for holly , wreaths and christmas trees:\nusing any used gingerbread dough , cut out and shape christmas trees and bake\nusing a small star\nTags:\ntime-to-make\ncourse\npreparation\noccasion\nfor-large-groups\ndesserts\n1-day-or-more\nholiday-event\ncookies-and-brownies\nchristmas\nnumber-of-servings", "text_length": 4722 }, { "id": "511611", "title": "easy shortcut lasagna", "description": "this is a shortcut recipe for a rich and filling lasagna that tastes and looks like \"from scratch\", but is really a hybrid of homemade and store bought ingredients. it's easy to make, and the most time consuming part is making the meatballs for the optional meat layer. this recipe was prepared in two versions: one with meat, and one with a layer of steamed fresh spinach instead for vegetarians in our family. both worked out well. brands are mentioned to reflect what was available locally, but you may, of course, have other favorites on the supermarket shelves.", "minutes": 75, "ingredients": [ "lasagna noodles", "spaghetti sauce", "ricotta cheese", "mozzarella cheese", "parmesan cheese", "sweet basil", "fresh italian parsley", "coarse black pepper", "granulated garlic", "meatballs", "fresh spinach", "lean ground beef", "egg", "whole wheat bread", "italian parsley", "garlic cloves", "garlic powder", "red wine", "italian breadcrumbs" ], "steps": [ "if adding meat layer:", "combine ground beef , egg , finely minced garlic and garlic powder , breadcrumbs , grated parmesan and chopped italian parsley in a large mixing bowl", "run water over the bread slices to soak them and squeeze the water out", "add a splash of wine if desired", "mix meat for several minutes by hand , and roll out into fairly compact and tight meatballs", "i make mine about 1 inch to 1", "5 inch in size", "brown / sear the meatballs while continually rolling them with the utensils of your choice", "i use two wooden spoons , but i've also used tongs to do this", "the key is to get them browned enough to be \"medium rare\" , not raw , as the cooking time is not long in the lasagna", "however , they need to be done well enough to stick mostly together for slicing", "i think next time i may chill them in the refrigerator", "i put layers of paper towels down on a platter to hold the meatballs while they are cooling off", "if adding spinach layer:", "steam the spinach until it softens somewhat", "it will continue to soften further in the lasagna while its cooking", "making the lasagna:", "open the jars of your favorite spaghetti sauce , and heat to a low simmer", "if using meatballs , put them in the sauce to soak up some additional flavor", "it takes all day , so i freeze it in storage containers for later use", "however , when i use store bought sauce , i prefer the sauce made by del grosso , a small company in", "their products include both inexpensive sauces , and a line of specialty ones called la famiglia del grosso that are roughly twice the price of ragu or prego", "this recipe is about shortcuts , not making things from scratch", "the companys aunt mary ann's sunday marinara tastes very , very much like the sauce i make from scratch , so that is what i used for this recipe", "here is the product link:", "boil the lasagna noodles to just below al dente", "what worked for me as a guess was one minute shorter than the lowest recommended time - this was 9 minutes for the mueller brand noodles that were on sale for 2:1 the day i was shopping for supplies for this project", "the noodle layers will also soften while the lasagna is cooking , so do not worry if they are a little stiff", "if using meat , remove the meatballs from the sauce and slice into roughly inch slices", "dont worry if the crumble", "these will form the meat layer of the lasagna", "wash and chop the italian parsley and sweet basil into fairly small pieces", "in a big mixing bowl , combine evenly the ricotta cheese with the chopped parsley and basil , the ground pepper and the pinch or two of granulated garlic", "put a thin layer of spaghetti sauce in the bottom of a 9 x 11 , 10 x 13 , or 12 x 11 pan", "i used a pyrex type glassware for mine", "layer the lasagna noodles with slight overlapping in the pan", "if you need to , dont be afraid to use small band aid sections or cross sections to make the layer", "you should have plenty of noodles", "using a spatula , or spoon of your choice , make a layer of sauce covering the noodles", "add a layer of the ricotta mixture covering the sauce", "if adding meat , arrange slices or crumbles of the meatballs next", "if not , use the steamed spinach to create a veggie layer", "now sprinkle a later of mozzarella cheese , and top with a light to moderate dusting of parmesan cheese", "you will now repeat the process at least one more time", "depending on the depth of your pan , and the thickness of the optional meats , it could be twice more:", "1) noodles", "2) sauce", "3) ricotta mixture", "4) meat or spinach", "5) mozzarella cheese", "6) parmesan cheese", "the last layer does not contain meat or spinach , and will be roughly at the top of the pan itself", "thats fine", "the top layer should be with noodles , a some sauce and a mix of mozzarella and parmesan cheeses", "cover with aluminum foil", "bake at 350 f for a total of 45-50 minutes", "remove the foil after the first 30 minutes so that the top can brown lightly into a crust", "let it stand for 15 or 20 minutes before serving to firm up the layers , and avoid burning your tongue", "hope this works out for you , but it has become a family favorite in our house , and only takes a short while to prepare when compared to the time investment in a day-long from scratch lasagna recipe" ], "tags": [ "weeknight", "time-to-make", "course", "preparation", "occasion", "main-dish", "easy", "beginner-cook", "potluck", "dinner-party", "vegan", "vegetarian", "dietary", "one-dish-meal", "comfort-food", "oamc-freezer-make-ahead", "taste-mood", "to-go", "4-hours-or-less" ], "nutrition": { "calories": 2084.0, "total_fat": 128.0, "sugar": 106.0, "sodium": 123.0, "protein": 230.0, "saturated_fat": 238.0, "carbohydrates": 71.0 }, "raw_text": "easy shortcut lasagna\nIngredients:\nlasagna noodles\nspaghetti sauce\nricotta cheese\nmozzarella cheese\nparmesan cheese\nsweet basil\nfresh italian parsley\ncoarse black pepper\ngranulated garlic\nmeatballs\nfresh spinach\nlean ground beef\negg\nwhole wheat bread\nitalian parsley\ngarlic cloves\ngarlic powder\nred wine\nitalian breadcrumbs\nSteps:\nif adding meat layer:\ncombine ground beef , egg , finely minced garlic and garlic powder , breadcrumbs , grated parmesan and chopped italian parsley in a large mixing bowl\nrun water over the bread slices to soak them and squeeze the water out\nadd a splash of wine if desired\nmix meat for several minutes by hand , and roll out into fairly compact and tight meatballs\ni make mine about 1 inch to 1\n5 inch in size\nbrown / sear the meatballs while continually rolling them with the utensils of your choice\ni use two wooden spoons , but i've also used tongs to do this\nthe key is to get them browned enough to be \"medium rare\" , not raw , as the cooking time is not long in the lasagna\nhowever , they need to be done well enough to stick mostly together for slicing\ni think next time i may chill them in the refrigerator\ni put layers of paper towels down on a platter to hold the meatballs while they are cooling off\nif adding spinach layer:\nsteam the spinach until it softens somewhat\nit will continue to soften further in the lasagna while its cooking\nmaking the lasagna:\nopen the jars of your favorite spaghetti sauce , and heat to a low simmer\nif using meatballs , put them in the sauce to soak up some additional flavor\nit takes all day , so i freeze it in storage containers for later use\nhowever , when i use store bought sauce , i prefer the sauce made by del grosso , a small company in\ntheir products include both inexpensive sauces , and a line of specialty ones called la famiglia del grosso that are roughly twice the price of ragu or prego\nthis recipe is about shortcuts , not making things from scratch\nthe companys aunt mary ann's sunday marinara tastes very , very much like the sauce i make from scratch , so that is what i used for this recipe\nhere is the product link:\nboil the lasagna noodles to just below al dente\nwhat worked for me as a guess was one minute shorter than the lowest recommended time - this was 9 minutes for the mueller brand noodles that were on sale for 2:1 the day i was shopping for supplies for this project\nthe noodle layers will also soften while the lasagna is cooking , so do not worry if they are a little stiff\nif using meat , remove the meatballs from the sauce and slice into roughly inch slices\ndont worry if the crumble\nthese will form the meat layer of the lasagna\nwash and chop the italian parsley and sweet basil into fairly small pieces\nin a big mixing bowl , combine evenly the ricotta cheese with the chopped parsley and basil , the ground pepper and the pinch or two of granulated garlic\nput a thin layer of spaghetti sauce in the bottom of a 9 x 11 , 10 x 13 , or 12 x 11 pan\ni used a pyrex type glassware for mine\nlayer the lasagna noodles with slight overlapping in the pan\nif you need to , dont be afraid to use small band aid sections or cross sections to make the layer\nyou should have plenty of noodles\nusing a spatula , or spoon of your choice , make a layer of sauce covering the noodles\nadd a layer of the ricotta mixture covering the sauce\nif adding meat , arrange slices or crumbles of the meatballs next\nif not , use the steamed spinach to create a veggie layer\nnow sprinkle a later of mozzarella cheese , and top with a light to moderate dusting of parmesan cheese\nyou will now repeat the process at least one more time\ndepending on the depth of your pan , and the thickness of the optional meats , it could be twice more:\n1) noodles\n2) sauce\n3) ricotta mixture\n4) meat or spinach\n5) mozzarella cheese\n6) parmesan cheese\nthe last layer does not contain meat or spinach , and will be roughly at the top of the pan itself\nthats fine\nthe top layer should be with noodles , a some sauce and a mix of mozzarella and parmesan cheeses\ncover with aluminum foil\nbake at 350 f for a total of 45-50 minutes\nremove the foil after the first 30 minutes so that the top can brown lightly into a crust\nlet it stand for 15 or 20 minutes before serving to firm up the layers , and avoid burning your tongue\nhope this works out for you , but it has become a family favorite in our house , and only takes a short while to prepare when compared to the time investment in a day-long from scratch lasagna recipe\nTags:\nweeknight\ntime-to-make\ncourse\npreparation\noccasion\nmain-dish\neasy\nbeginner-cook\npotluck\ndinner-party\nvegan\nvegetarian\ndietary\none-dish-meal\ncomfort-food\noamc-freezer-make-ahead\ntaste-mood\nto-go\n4-hours-or-less", "text_length": 4707 }, { "id": "487102", "title": "chorizo colombian style", "description": "chorizo is another one of those foods that is common throughout latin america and even in europe. as with other common dishes, chorizo can vary greatly from country to country end even from region to region within the same country. being from the state of antioquia in colombia, i am partial to the antioquian chorizo, of course! this recipe is an adaptation of the chorizo recipe i found in my mother’s cookbook called “la buena mesa” published in 1952. i have also included some things that i learned at the farm while i helped grandma tita stuff chorizo for christmas. of course, we stuffed them by hand with a long stick taken from a guava tree. since i no longer have the energy or inclination to stuff it by hand and it is difficult to find good guava trees in missouri, i have finally succumbed to innovation and use my trusty kitchenaid mixer/stuffer.", "minutes": 2900, "ingredients": [ "hog casing", "cider vinegar", "lean pork", "pork belly", "garlic cloves", "green onions", "fresh cilantro", "dried oregano", "white vinegar", "cold water", "salt" ], "steps": [ "the casings:", "1", "soak the hog casings in 4 cups tepid water overnight in the fridge", "some sausage experts may disagree but i soak the casings overnight and then , prior to stuffing them , i add about 1 tablespoon of cider vinegar per cup of water and let the casings soak for the final 15 minutes", "i have found that the vinegar makes the casings more pliable and translucent", "2", "rinse the casings thoroughly inside and out", "begin stuffing right away since the casings may become tough or burst if you let them dry too much", "the stuffing:", "1", "cut the pork meat and the pork belly into very small cubes", "this is the longest and most tiring part but dont be lazy", "the more uniform your cubes are , the better the mixture will blend and the more evenly your chorizo will cook", "please , do not grind the meat !", "2", "put the cubed meat in a large bowl and mix it well", "3", "add the finely chopped cilantro and green onions and mix well", "4", "add the rest of the ingredients", "mix well with your hands", "5", "finally , start adding the water gradually and mixing it with your hands", "i normally add two cups , mix it and then add more water until the mixture becomes sticky but not runny", "continue to hand-mix for approximately ten minutes to make sure that the water is fully incorporated into the mixture", "6", "this is where some other experts may also disagree but i let the stuffing mixture sit in the fridge overnight , covered", "i honestly think that this allows all of the flavors to really soak into the meats and bring out the unique colombian flavor in the chorizos", "7", "tie one end of the casing in a knot", "i dont like to use thread because it gets stuck between my teeth", "stuff the casings and tie the other end", "to make the links , i simply twist the stuffed casing two or three times every six inches or so", "stuffing is one of those trial-and-error kinds of things", "too tight and you may burst the casing as you twist it into links", "too loose and your chorizo will get all wrinkly and have air pockets all over the place", "i usually stuff one end of the casing fairly full and then very lightly at the other end", "this way , i can start twisting from the heavy end , twist and allow the mixture to move along the length of the casing and fill in the light end", "8", "after the links are done , use a pin or needle to poke three or four holes on each side of the link", "this prevents bursting while cooking", "9", "the final step is yet one more with which the experts may disagree", "however , i most assuredly remember that all of the restaurants i visited as a child that served chorizo , cured the links for approximately three days", "my curing consists simply of hanging the chorizos as horizontally as possible from hooks around the bay window frame in my butler pantry", "if you decide to cure them , make sure that you place paper towels or newspaper on the sill to catch the drippings", "allowing the chorizos to dangle vertically will probably result in the twisted links unraveling somewhat", "10", "storage: my family loves chorizos so i really do not have to worry too much about storage", "however , on the couple of occasions where i had to store a few links , they will keep perfectly in the refrigerator for up to 20 days", "i have also frozen some of them and have had no problems thawing them out and using them normally", "cooking:", "1", "my favorite cooking method is to put the links in a frying pan with enough water to reach about half way up the prone link", "turn your burner to low and allow the chorizo to cook slowly until all the water has evaporated , turning occasionally so all sides cook evenly", "after the water has evaporated , the chorizo will look kind of whitish and opaque", "continue to fry until dark brown", "the fat from the chorizo mixture will escape through the pin holes and will provide enough of a frying medium so that you do not have to add oil or any other frying agent", "2", "other methods include cooking them over charcoal , on your gas grill , boiled , skewered over a wood fire and , of course , cut into chunks as part of lentil soup and other dishes", "whatever method you choose , remember that chorizo should be cooked slowly and gently to avoid bursting the casings", "please come back in the future as i plan to soon upload my recipe for sancocho which , of course , includes lots of chorizo" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "for-large-groups", "very-low-carbs", "side-dishes", "pork", "1-day-or-more", "south-american", "dietary", "comfort-food", "low-carb", "colombian", "low-in-something", "meat", "taste-mood", "number-of-servings", "from-scratch" ], "nutrition": { "calories": 393.9, "total_fat": 46.0, "sugar": 1.0, "sodium": 70.0, "protein": 54.0, "saturated_fat": 54.0, "carbohydrates": 0.0 }, "raw_text": "chorizo colombian style\nIngredients:\nhog casing\ncider vinegar\nlean pork\npork belly\ngarlic cloves\ngreen onions\nfresh cilantro\ndried oregano\nwhite vinegar\ncold water\nsalt\nSteps:\nthe casings:\n1\nsoak the hog casings in 4 cups tepid water overnight in the fridge\nsome sausage experts may disagree but i soak the casings overnight and then , prior to stuffing them , i add about 1 tablespoon of cider vinegar per cup of water and let the casings soak for the final 15 minutes\ni have found that the vinegar makes the casings more pliable and translucent\n2\nrinse the casings thoroughly inside and out\nbegin stuffing right away since the casings may become tough or burst if you let them dry too much\nthe stuffing:\n1\ncut the pork meat and the pork belly into very small cubes\nthis is the longest and most tiring part but dont be lazy\nthe more uniform your cubes are , the better the mixture will blend and the more evenly your chorizo will cook\nplease , do not grind the meat !\n2\nput the cubed meat in a large bowl and mix it well\n3\nadd the finely chopped cilantro and green onions and mix well\n4\nadd the rest of the ingredients\nmix well with your hands\n5\nfinally , start adding the water gradually and mixing it with your hands\ni normally add two cups , mix it and then add more water until the mixture becomes sticky but not runny\ncontinue to hand-mix for approximately ten minutes to make sure that the water is fully incorporated into the mixture\n6\nthis is where some other experts may also disagree but i let the stuffing mixture sit in the fridge overnight , covered\ni honestly think that this allows all of the flavors to really soak into the meats and bring out the unique colombian flavor in the chorizos\n7\ntie one end of the casing in a knot\ni dont like to use thread because it gets stuck between my teeth\nstuff the casings and tie the other end\nto make the links , i simply twist the stuffed casing two or three times every six inches or so\nstuffing is one of those trial-and-error kinds of things\ntoo tight and you may burst the casing as you twist it into links\ntoo loose and your chorizo will get all wrinkly and have air pockets all over the place\ni usually stuff one end of the casing fairly full and then very lightly at the other end\nthis way , i can start twisting from the heavy end , twist and allow the mixture to move along the length of the casing and fill in the light end\n8\nafter the links are done , use a pin or needle to poke three or four holes on each side of the link\nthis prevents bursting while cooking\n9\nthe final step is yet one more with which the experts may disagree\nhowever , i most assuredly remember that all of the restaurants i visited as a child that served chorizo , cured the links for approximately three days\nmy curing consists simply of hanging the chorizos as horizontally as possible from hooks around the bay window frame in my butler pantry\nif you decide to cure them , make sure that you place paper towels or newspaper on the sill to catch the drippings\nallowing the chorizos to dangle vertically will probably result in the twisted links unraveling somewhat\n10\nstorage: my family loves chorizos so i really do not have to worry too much about storage\nhowever , on the couple of occasions where i had to store a few links , they will keep perfectly in the refrigerator for up to 20 days\ni have also frozen some of them and have had no problems thawing them out and using them normally\ncooking:\n1\nmy favorite cooking method is to put the links in a frying pan with enough water to reach about half way up the prone link\nturn your burner to low and allow the chorizo to cook slowly until all the water has evaporated , turning occasionally so all sides cook evenly\nafter the water has evaporated , the chorizo will look kind of whitish and opaque\ncontinue to fry until dark brown\nthe fat from the chorizo mixture will escape through the pin holes and will provide enough of a frying medium so that you do not have to add oil or any other frying agent\n2\nother methods include cooking them over charcoal , on your gas grill , boiled , skewered over a wood fire and , of course , cut into chunks as part of lentil soup and other dishes\nwhatever method you choose , remember that chorizo should be cooked slowly and gently to avoid bursting the casings\nplease come back in the future as i plan to soon upload my recipe for sancocho which , of course , includes lots of chorizo\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nfor-large-groups\nvery-low-carbs\nside-dishes\npork\n1-day-or-more\nsouth-american\ndietary\ncomfort-food\nlow-carb\ncolombian\nlow-in-something\nmeat\ntaste-mood\nnumber-of-servings\nfrom-scratch", "text_length": 4672 }, { "id": "329485", "title": "vegan chocolate cake", "description": "before you run screaming the other way, trust me when i say that this cake is absolutely incredible. don’t let the word “vegan” put you off… this cake is every bit as decadent as its fat-and-calorie-filled cousins. i’ve sampled my fair share of vegan cakes, and this is by far one of the best! note: if you use water-packed tofu for the filling/frosting, the tofu needs to strain for 24 hours. if you use the aseptic tofu, the filling may need to chill for 1-6 hours before being usable, so make the filling/frosting the day before baking the cake. i personally prefer the aseptic tofu to the water-packed tofu; it has a better texture and less bean flavor.", "minutes": 60, "ingredients": [ "whole wheat pastry flour", "unbleached white flour", "unsweetened cocoa powder", "unbleached cane sugar", "baking powder", "baking soda", "salt", "ground cinnamon", "canola oil", "pure maple syrup", "chocolate soymilk", "pure vanilla extract", "almond extract", "apple cider vinegar", "silken tofu", "bittersweet chocolate" ], "steps": [ "cake:", "position one rack in the center of the oven and preheat to 350 degrees", "oil the sides and bottoms of two 9-inch round cake pans and line the bottoms with parchment paper cut to fit", "place a wire mesh strainer over a medium bowl", "add the pastry flour , white flour , cocoa , sugar , baking powder , baking soda , salt , and cinnamon to the strainer", "tap the strainer against the palm of your hand to sift the ingredients", "stir with a wire whisk to distribute the ingredients", "whisk the oil , maple syrup , soy milk , vanilla and almond extracts and vinegar in a separate medium bowl until well blended", "pour into the dry mixture and stir with a wire whisk until the batter is smooth", "this batter is meant to be thin", "don't worry", "divide the batter evenly between the two prepared pans", "tap the pans lightly on the counter to eliminate air bubbles", "bake for 25 to 30 minutes , or until the tops are set , the sides have started to pull away from the pan , and a cake tester inserted in the center of the cake comes out clean or with only a few moist crumbs", "cool the pans on wire racks for 10 minutes", "run a thin knife between the cake and inside of the pan , and invert each layer onto a rack", "remove the pans and carefully peel off the parchment paper", "invert again topside up on a rack to cool completely", "to protect the layers from cracking or breaking , slide a cardboard circle under each one", "wrap the layers with plastic wrap and refrigerate until cold before filling and frosting", "filling / frosting:", "unless you have a food processor with at least an 8-cup bowl , make the cream in two batches", "the tofu will have to drain for 24 hours and the prepared cream may have to chill 1 to 6 hours to thicken , so this is a recipe to make ahead", "if you are using the 16-ounce packages of tofu , set a wire mesh strainer over a bowl", "put the tofu in the strainer , cover with plastic wrap , and refrigerate for 24 hours", "it is important to choose a bowl that allows the strainer to sit above the liquid that will accumulate", "if you are using tofu in the 12", "3-ounce aseptic boxes , just drain the liquid from the boxes and proceed with the recipe", "combine the tofu , oil , and salt in a food processor , and process about 1 minute until pureed", "use a rubber spatula to clean the sides of the bowl and add the sugar , cocoa , and vanilla", "process 1 to 2 minutes , until the tofu mixture is smooth", "add the melted chocolate and pulse the processor three or four times to incorporate", "process 1 to 2 minutes until the mixture is very creamy", "give it a little taste", "if it is not sweet enough for you , gradually add up to 1 / 2 cup powdered sugar , adding soymilk in tablespoons if it gets too thick , until it reaches desired sweetness", "refrigerate in the processor for 20 minutes", "if you used the aseptic boxes of tofu , the cream may need to chill for 1 to 6 hours in order for it to become firm enough to spread", "the degree of firmness will determine the amount of soymilk needed to create the final texture", "it should be thick but easy to spread", "dip an icing spatula into the cream to test to the texture", "if the cream is too stiff to use , add 3 tablespoons of the soymilk and process 1 minute", "add more soymilk , 1 tablespoon at a time as needed", "when the cream is ready to use , spoon it into a bowl and begin to assemble the cake", "assembling cake:", "while a cake-decorating turntable is nice to have , it is not essential for this cake", "to assemble the cake , place one of the layers bottom-side up on a serving plate", "tuck strips of parchment or waxed paper under the outside edge of the cake to catch any frosting that drips", "use an icing spatula to spread about 1 1 / 2 cups of the cream frosting on the layer", "set the second layer on it topside up , and press down lightly", "spread about 1 1 / 2 cups of the frosting on top of the cake covering one section at a time", "push excess frosting off the top onto the sides adding more frosting as needed to cover the sides", "smooth or swirl the frosting as you like", "the cake is ready to serve immediately , but can be refrigerated up to 2 days", "use a long , sharp knife to cut the cake , wiping the blade as needed after each slice" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "for-large-groups", "desserts", "vegan", "vegetarian", "cakes", "chocolate", "dietary", "low-cholesterol", "low-saturated-fat", "low-in-something", "number-of-servings" ], "nutrition": { "calories": 238.7, "total_fat": 14.0, "sugar": 90.0, "sodium": 15.0, "protein": 9.0, "saturated_fat": 5.0, "carbohydrates": 11.0 }, "raw_text": "vegan chocolate cake\nIngredients:\nwhole wheat pastry flour\nunbleached white flour\nunsweetened cocoa powder\nunbleached cane sugar\nbaking powder\nbaking soda\nsalt\nground cinnamon\ncanola oil\npure maple syrup\nchocolate soymilk\npure vanilla extract\nalmond extract\napple cider vinegar\nsilken tofu\nbittersweet chocolate\nSteps:\ncake:\nposition one rack in the center of the oven and preheat to 350 degrees\noil the sides and bottoms of two 9-inch round cake pans and line the bottoms with parchment paper cut to fit\nplace a wire mesh strainer over a medium bowl\nadd the pastry flour , white flour , cocoa , sugar , baking powder , baking soda , salt , and cinnamon to the strainer\ntap the strainer against the palm of your hand to sift the ingredients\nstir with a wire whisk to distribute the ingredients\nwhisk the oil , maple syrup , soy milk , vanilla and almond extracts and vinegar in a separate medium bowl until well blended\npour into the dry mixture and stir with a wire whisk until the batter is smooth\nthis batter is meant to be thin\ndon't worry\ndivide the batter evenly between the two prepared pans\ntap the pans lightly on the counter to eliminate air bubbles\nbake for 25 to 30 minutes , or until the tops are set , the sides have started to pull away from the pan , and a cake tester inserted in the center of the cake comes out clean or with only a few moist crumbs\ncool the pans on wire racks for 10 minutes\nrun a thin knife between the cake and inside of the pan , and invert each layer onto a rack\nremove the pans and carefully peel off the parchment paper\ninvert again topside up on a rack to cool completely\nto protect the layers from cracking or breaking , slide a cardboard circle under each one\nwrap the layers with plastic wrap and refrigerate until cold before filling and frosting\nfilling / frosting:\nunless you have a food processor with at least an 8-cup bowl , make the cream in two batches\nthe tofu will have to drain for 24 hours and the prepared cream may have to chill 1 to 6 hours to thicken , so this is a recipe to make ahead\nif you are using the 16-ounce packages of tofu , set a wire mesh strainer over a bowl\nput the tofu in the strainer , cover with plastic wrap , and refrigerate for 24 hours\nit is important to choose a bowl that allows the strainer to sit above the liquid that will accumulate\nif you are using tofu in the 12\n3-ounce aseptic boxes , just drain the liquid from the boxes and proceed with the recipe\ncombine the tofu , oil , and salt in a food processor , and process about 1 minute until pureed\nuse a rubber spatula to clean the sides of the bowl and add the sugar , cocoa , and vanilla\nprocess 1 to 2 minutes , until the tofu mixture is smooth\nadd the melted chocolate and pulse the processor three or four times to incorporate\nprocess 1 to 2 minutes until the mixture is very creamy\ngive it a little taste\nif it is not sweet enough for you , gradually add up to 1 / 2 cup powdered sugar , adding soymilk in tablespoons if it gets too thick , until it reaches desired sweetness\nrefrigerate in the processor for 20 minutes\nif you used the aseptic boxes of tofu , the cream may need to chill for 1 to 6 hours in order for it to become firm enough to spread\nthe degree of firmness will determine the amount of soymilk needed to create the final texture\nit should be thick but easy to spread\ndip an icing spatula into the cream to test to the texture\nif the cream is too stiff to use , add 3 tablespoons of the soymilk and process 1 minute\nadd more soymilk , 1 tablespoon at a time as needed\nwhen the cream is ready to use , spoon it into a bowl and begin to assemble the cake\nassembling cake:\nwhile a cake-decorating turntable is nice to have , it is not essential for this cake\nto assemble the cake , place one of the layers bottom-side up on a serving plate\ntuck strips of parchment or waxed paper under the outside edge of the cake to catch any frosting that drips\nuse an icing spatula to spread about 1 1 / 2 cups of the cream frosting on the layer\nset the second layer on it topside up , and press down lightly\nspread about 1 1 / 2 cups of the frosting on top of the cake covering one section at a time\npush excess frosting off the top onto the sides adding more frosting as needed to cover the sides\nsmooth or swirl the frosting as you like\nthe cake is ready to serve immediately , but can be refrigerated up to 2 days\nuse a long , sharp knife to cut the cake , wiping the blade as needed after each slice\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\npreparation\nfor-large-groups\ndesserts\nvegan\nvegetarian\ncakes\nchocolate\ndietary\nlow-cholesterol\nlow-saturated-fat\nlow-in-something\nnumber-of-servings", "text_length": 4665 }, { "id": "491177", "title": "north african bulgar stuffed baby eggplant", "description": "from: choosy beggars blog, by tina. i so enjoyed reading the post that i left the directions as written. yes, they are a bit wordy but they are also clear and helpful with some personality tossed in. i'm not real sure about the prep time so what you see here is a guess, take your best shot.", "minutes": 50, "ingredients": [ "eggplants", "bulgar wheat", "boiling water", "olive oil", "yellow onion", "garlic cloves", "diced tomatoes", "honey", "cumin", "cinnamon", "ground allspice", "red pepper flakes", "pine nuts", "of fresh mint", "fresh parsley", "lemon", "salt and pepper" ], "steps": [ "\"preheat the oven to 375f", "cut each baby eggplant in half , keeping the stem end intact and going straight to the tail", "use one tablespoon of oil to brush liberally over the eggplants , both front and back , before laying them cut side up on a baking sheet", "tuck the oiled eggplant halves in the oven for approximately 20 minutes , or until the flesh is soft and easily pierced with a fork but the bodies have not collapsed", "while the eggplant are baking up , its a perfect time to toast the pine nuts", "spread the nuts out on an ungreased baking sheet in a single layer", "tuck them in the oven for 3-5 minutes , shaking the pan halfway through", "when the pine nuts are mostly golden brown they are toasted and ready", "shake the nuts off the pan and into a bowl so that they do not continue cooking with the ambient heat", "cooking the bulghar is as easy as can be", "put it into a heatproof container and pour the boiling water over top", "sprinkle liberally with salt and let it stand for 15 minutes", "the grain will start to soak up that hot , salty water and rehydrate , becoming tender and fluffy", "you could let the bulghar soak for as long as 30 minutes , but i like to drain it after 15 so that it is still a touch al dente", "after all , when the bulgar is added to the tomato mixture and baked it will continue to soak up moisture so it shouldnt be mushy soft", "the nuts are toasted , the eggplant is baking , and the bulghar is soaking", "life is pretty good", "chop the onions into a small , thin mince and finely mince the garlic", "put the aromatics in a large saucepan , along with the remaining two tablespoons of oil , and set it over medium heat", "starting the onions and garlic off in a cold pan will encourage them to deepen and sweeten without as much risk of burning", "after 5-7 minutes when the onions are a pale gold color add the diced tomatoes , honey and dried spices", "okay , so i totally didnt use diced tomatoes here", "i used whole canned tomatoes , because i love to squish them into a pulp in my hands before adding them to the pan", "we all have our quirky little habits , and that just happens to be one of mine", "give this a stir and turn the heat down slightly to medium low", "you will need to cook the tomato mixture for at least 7-10 minutes , stirring fairly regularly , or until the liquid has reduced significantly in the pan", "are the eggplants soft ? as soon as they are cool enough to handle , use a small paring knife to score all around the edges of the eggplant , leaving a skin which is about 1 / 4 thick", "carefully scoop out the flesh which needs to be given a good chop", "when the tomato mixture has thickened enough that you can run a spoon through it and still see the bottom of the pan 5 seconds later , add the chopped eggplant flesh and stir it through", "let this cook for a minute or two so that the flavors can combine", "finely chop the mint and parsley leaves", "there should be slightly more mint than parsley , but be generous with both", "reserve one tablespoon of the chopped herbs to use as garnish", "take the pan off the heat before adding the bulgar to the tomatoes , along with the pine nuts , mint and parsley", "stir everything together , squeeze in the juice of 1 / 2 lemon , and season quite generously with salt and pepper", "you cant afford to be shy with the seasoning in a bulgar dish", "spoon the stuffing into your gutted eggplant halves , pressing it together and really mounding it inches your cupped palm is the best tool that you could have to keep the mixture in a pseudo-dome shape as you press it into the shells", "bake the eggplant for 15-20 minutes , or until they are warmed through and the tops are just starting to brown", "sprinkle the eggplant with your reserved chopped parsley and mint , and serve with a bowl of black olives and some fresh pita bread on the side", "the sultry cinnamon and allspice , combined with smoky nutmeg and just a mere whiff of heat from the chili are enough to elevate a simple bulgar and tomato stuffing into the realm of the exotic in a non-intimidating way", "light , clean , healthy and vegetarian dinners are always easier than i expect", "in fact , im rather looking forward to putting the chicken breasts aside again a few days from now", "\"" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "main-dish", "vegetables", "vegetarian", "grains", "dietary", "comfort-food", "pasta-rice-and-grains", "taste-mood", "eggplant", "from-scratch" ], "nutrition": { "calories": 436.1, "total_fat": 36.0, "sugar": 94.0, "sodium": 1.0, "protein": 23.0, "saturated_fat": 12.0, "carbohydrates": 19.0 }, "raw_text": "north african bulgar stuffed baby eggplant\nIngredients:\neggplants\nbulgar wheat\nboiling water\nolive oil\nyellow onion\ngarlic cloves\ndiced tomatoes\nhoney\ncumin\ncinnamon\nground allspice\nred pepper flakes\npine nuts\nof fresh mint\nfresh parsley\nlemon\nsalt and pepper\nSteps:\n\"preheat the oven to 375f\ncut each baby eggplant in half , keeping the stem end intact and going straight to the tail\nuse one tablespoon of oil to brush liberally over the eggplants , both front and back , before laying them cut side up on a baking sheet\ntuck the oiled eggplant halves in the oven for approximately 20 minutes , or until the flesh is soft and easily pierced with a fork but the bodies have not collapsed\nwhile the eggplant are baking up , its a perfect time to toast the pine nuts\nspread the nuts out on an ungreased baking sheet in a single layer\ntuck them in the oven for 3-5 minutes , shaking the pan halfway through\nwhen the pine nuts are mostly golden brown they are toasted and ready\nshake the nuts off the pan and into a bowl so that they do not continue cooking with the ambient heat\ncooking the bulghar is as easy as can be\nput it into a heatproof container and pour the boiling water over top\nsprinkle liberally with salt and let it stand for 15 minutes\nthe grain will start to soak up that hot , salty water and rehydrate , becoming tender and fluffy\nyou could let the bulghar soak for as long as 30 minutes , but i like to drain it after 15 so that it is still a touch al dente\nafter all , when the bulgar is added to the tomato mixture and baked it will continue to soak up moisture so it shouldnt be mushy soft\nthe nuts are toasted , the eggplant is baking , and the bulghar is soaking\nlife is pretty good\nchop the onions into a small , thin mince and finely mince the garlic\nput the aromatics in a large saucepan , along with the remaining two tablespoons of oil , and set it over medium heat\nstarting the onions and garlic off in a cold pan will encourage them to deepen and sweeten without as much risk of burning\nafter 5-7 minutes when the onions are a pale gold color add the diced tomatoes , honey and dried spices\nokay , so i totally didnt use diced tomatoes here\ni used whole canned tomatoes , because i love to squish them into a pulp in my hands before adding them to the pan\nwe all have our quirky little habits , and that just happens to be one of mine\ngive this a stir and turn the heat down slightly to medium low\nyou will need to cook the tomato mixture for at least 7-10 minutes , stirring fairly regularly , or until the liquid has reduced significantly in the pan\nare the eggplants soft ? as soon as they are cool enough to handle , use a small paring knife to score all around the edges of the eggplant , leaving a skin which is about 1 / 4 thick\ncarefully scoop out the flesh which needs to be given a good chop\nwhen the tomato mixture has thickened enough that you can run a spoon through it and still see the bottom of the pan 5 seconds later , add the chopped eggplant flesh and stir it through\nlet this cook for a minute or two so that the flavors can combine\nfinely chop the mint and parsley leaves\nthere should be slightly more mint than parsley , but be generous with both\nreserve one tablespoon of the chopped herbs to use as garnish\ntake the pan off the heat before adding the bulgar to the tomatoes , along with the pine nuts , mint and parsley\nstir everything together , squeeze in the juice of 1 / 2 lemon , and season quite generously with salt and pepper\nyou cant afford to be shy with the seasoning in a bulgar dish\nspoon the stuffing into your gutted eggplant halves , pressing it together and really mounding it inches your cupped palm is the best tool that you could have to keep the mixture in a pseudo-dome shape as you press it into the shells\nbake the eggplant for 15-20 minutes , or until they are warmed through and the tops are just starting to brown\nsprinkle the eggplant with your reserved chopped parsley and mint , and serve with a bowl of black olives and some fresh pita bread on the side\nthe sultry cinnamon and allspice , combined with smoky nutmeg and just a mere whiff of heat from the chili are enough to elevate a simple bulgar and tomato stuffing into the realm of the exotic in a non-intimidating way\nlight , clean , healthy and vegetarian dinners are always easier than i expect\nin fact , im rather looking forward to putting the chicken breasts aside again a few days from now\n\"\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\nmain-dish\nvegetables\nvegetarian\ngrains\ndietary\ncomfort-food\npasta-rice-and-grains\ntaste-mood\neggplant\nfrom-scratch", "text_length": 4634 }, { "id": "166227", "title": "french croissant", "description": "i decided the other day i would try and make some croissant. so i looked through the internet for a recipe that sounded delicious and easy to follow. there are loads. i choose this one. don't be put off by all the instruction, it is very easy to follow. i only made a little change. insted of using 2 packages of dry yeast i only used 1, thought that would be too much for the amount of flour used. it come out great. this recipe i got on a website and come from the book of bernard clayton's complete book of small breads. the time to prepare is an estimate.", "minutes": 742, "ingredients": [ "flour", "butter", "salt", "sugar", "dry yeast", "warm water", "milk", "half-and-half", "egg", "water" ], "steps": [ "of butter and margarine , equally divided and softened at room temperature", "sprinkle 3 tbsp flour over butter and blend together on the work surface", "on a length of foil , fashion a 6\" square of soft butter", "fold over the sides of the foil to enclose", "place in the refrigerator to chill for 2 to 3 hours", "while the butter is chilling , prepare the dough", "to mix by hand , in a large mixing or mixer bowl , blend 2 cups of the flour with salt and sugar", "dissolve yeast in warm water and add it and the warmed milk and half-and-half to the flour mixture", "stir with a wooden spoon or the flat blade of an electric mixer to thoroughly blend the batterlike dough , about 2 minutes", "stir in additional flour , 1 / 4 cup at a time , to make a soft but not sticky dough knead by hand or under a dough hook for 5 minutes to form a solid mass", "if using a food processor , attach the steel blade", "place 2 cups flour in the work bowl and add the dry ingredients", "pulse to mix", "pour the 1 / 4 cup water , milk , and half-and-half through the feed tube", "pulse once or twice to be certain that all dry ingredients are moistened", "add the balance of the flour , 1 / 2 cup at a time , turning the machine on briefly after each addition", "when the mixture forms a mass and begins to clean the sides of the bowl , knead for 30 seconds", "don't overknead !", "this begins the process of cooling the dough and at the same time allowing it to rise", "cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour", "determine that both butter and dough are about the same temperature 65f is ideal", "the block of butter should bend but not break nor be oily when bent slightly", "this may mean taking the butter out of the refrigerator an hour or so early to reach workable temperature", "likewise for the dough", "place the dough on a floured work surface and with the hands press it into a 10\" square", "unwrap the block of butter and lay the block diagonally on the dough", "bring each point of dough into the center , overlapping the edges at least 1\"", "press the dough into a neat package", "with a heavy rolling pin , roll the dough into a rectangle , approximately 8\" x 18\"", "this dimension is not critical", "caution: if the butter seems to be breaking into small pieces under the dough rather than remaining solid , allow the dough / butter to warm a few minutes", "but if the butter softens , becomes sticky , and oozes while making the turns , put the dough back into the refrigerator for several minutes", "fold the length of dough into thirds , as for a letter", "turn so that the open ends are at twelve and six o'clock", "roll again into a rectangle", "this time , fold both ends into the middle and then close , as one would a book", "the dough will now be in 4 layers", "wrap the package of dough in a cloth that has been soaked in cold water and wrung dry", "place the wrapped dough in the refrigerator to relax and chill for 1 or 2 hours", "remove the dough from the refrigerator and place on the floured work surface", "unwrap , roll out , and fold in thirds , as for a letter", "this is the final turn before it is rolled out and cut into croissants", "dampen cloth again and wrap loosely around the dough", "place the package in a plastic bag so moisture will be retained", "leave in the refrigerator 4 to 6 hours or overnight", "mix together the egg and 1 tbsp of water", "have ready the egg wash , a knife or pastry cutter , and a wooden yardstick if you wish the pieces to be cut precisely otherwise , plan to cut them freehand", "you may have or can borrow a french croissant cutter that cuts the dough into triangles", "sprinkle work surface with flour", "roll the dough until it is a generous 10\"-x-38\" rectangle , and , most importantly , about 1 / 4\" thick", "this is a crucial dimension , since it determines the size and texture of the croissants", "trim irregularities to make the strip uniform in width", "cut the strip lengthwise to make two 5\" pieces", "mark the strip into triangles , 5\" wide on the bottom", "using a yardstick as a guide , cut through the dough with a pastry or pizza cutter or knife", "separate the triangles , place them on a baking sheet , and chill for 15 to 20 minutes", "roll the dough into the traditional croissant shape , by rolling the triangle from the bottom to the point", "place the croissants on a baking sheet and allow to rise for 1 to 2 hours , in which they will double in volume", "preheat the oven to 425f", "bake the croissants for 22 to 25 minutes", "allow them to cool on a rack before serving", "yield: 24 to 30 croissants" ], "tags": [ "time-to-make", "course", "cuisine", "preparation", "breads", "european" ], "nutrition": { "calories": 495.1, "total_fat": 48.0, "sugar": 10.0, "sodium": 28.0, "protein": 16.0, "saturated_fat": 97.0, "carbohydrates": 15.0 }, "raw_text": "french croissant\nIngredients:\nflour\nbutter\nsalt\nsugar\ndry yeast\nwarm water\nmilk\nhalf-and-half\negg\nwater\nSteps:\nof butter and margarine , equally divided and softened at room temperature\nsprinkle 3 tbsp flour over butter and blend together on the work surface\non a length of foil , fashion a 6\" square of soft butter\nfold over the sides of the foil to enclose\nplace in the refrigerator to chill for 2 to 3 hours\nwhile the butter is chilling , prepare the dough\nto mix by hand , in a large mixing or mixer bowl , blend 2 cups of the flour with salt and sugar\ndissolve yeast in warm water and add it and the warmed milk and half-and-half to the flour mixture\nstir with a wooden spoon or the flat blade of an electric mixer to thoroughly blend the batterlike dough , about 2 minutes\nstir in additional flour , 1 / 4 cup at a time , to make a soft but not sticky dough knead by hand or under a dough hook for 5 minutes to form a solid mass\nif using a food processor , attach the steel blade\nplace 2 cups flour in the work bowl and add the dry ingredients\npulse to mix\npour the 1 / 4 cup water , milk , and half-and-half through the feed tube\npulse once or twice to be certain that all dry ingredients are moistened\nadd the balance of the flour , 1 / 2 cup at a time , turning the machine on briefly after each addition\nwhen the mixture forms a mass and begins to clean the sides of the bowl , knead for 30 seconds\ndon't overknead !\nthis begins the process of cooling the dough and at the same time allowing it to rise\ncover the bowl with plastic wrap and place in the refrigerator for at least 1 hour\ndetermine that both butter and dough are about the same temperature 65f is ideal\nthe block of butter should bend but not break nor be oily when bent slightly\nthis may mean taking the butter out of the refrigerator an hour or so early to reach workable temperature\nlikewise for the dough\nplace the dough on a floured work surface and with the hands press it into a 10\" square\nunwrap the block of butter and lay the block diagonally on the dough\nbring each point of dough into the center , overlapping the edges at least 1\"\npress the dough into a neat package\nwith a heavy rolling pin , roll the dough into a rectangle , approximately 8\" x 18\"\nthis dimension is not critical\ncaution: if the butter seems to be breaking into small pieces under the dough rather than remaining solid , allow the dough / butter to warm a few minutes\nbut if the butter softens , becomes sticky , and oozes while making the turns , put the dough back into the refrigerator for several minutes\nfold the length of dough into thirds , as for a letter\nturn so that the open ends are at twelve and six o'clock\nroll again into a rectangle\nthis time , fold both ends into the middle and then close , as one would a book\nthe dough will now be in 4 layers\nwrap the package of dough in a cloth that has been soaked in cold water and wrung dry\nplace the wrapped dough in the refrigerator to relax and chill for 1 or 2 hours\nremove the dough from the refrigerator and place on the floured work surface\nunwrap , roll out , and fold in thirds , as for a letter\nthis is the final turn before it is rolled out and cut into croissants\ndampen cloth again and wrap loosely around the dough\nplace the package in a plastic bag so moisture will be retained\nleave in the refrigerator 4 to 6 hours or overnight\nmix together the egg and 1 tbsp of water\nhave ready the egg wash , a knife or pastry cutter , and a wooden yardstick if you wish the pieces to be cut precisely otherwise , plan to cut them freehand\nyou may have or can borrow a french croissant cutter that cuts the dough into triangles\nsprinkle work surface with flour\nroll the dough until it is a generous 10\"-x-38\" rectangle , and , most importantly , about 1 / 4\" thick\nthis is a crucial dimension , since it determines the size and texture of the croissants\ntrim irregularities to make the strip uniform in width\ncut the strip lengthwise to make two 5\" pieces\nmark the strip into triangles , 5\" wide on the bottom\nusing a yardstick as a guide , cut through the dough with a pastry or pizza cutter or knife\nseparate the triangles , place them on a baking sheet , and chill for 15 to 20 minutes\nroll the dough into the traditional croissant shape , by rolling the triangle from the bottom to the point\nplace the croissants on a baking sheet and allow to rise for 1 to 2 hours , in which they will double in volume\npreheat the oven to 425f\nbake the croissants for 22 to 25 minutes\nallow them to cool on a rack before serving\nyield: 24 to 30 croissants\nTags:\ntime-to-make\ncourse\ncuisine\npreparation\nbreads\neuropean", "text_length": 4623 }, { "id": "510362", "title": "sauerkraut potato and cheese pierogi w onions", "description": "i grew up in a polish neighborhood and this recipe made pierogi that taste like the 'real thing'! you have to be ready to prepare and cook for a bit, but the end results are worth it! this is a great dish to make and only cook half, freezing the rest. this recipe is from kitchn.com.", "minutes": 91, "ingredients": [ "all-purpose flour", "salt", "egg", "sour cream", "water", "potato", "sauerkraut", "sharp cheddar cheese", "butter", "yellow onion" ], "steps": [ "to make the dough , whisk together the flour and salt in the bowl of a standing mixer", "whisk together the egg , sour cream , and water until combined , and then pour over the flour", "stir together the liquids and the flour with a wooden spoon or spatula until a shaggy dough is formed", "knead the dough in the mixer on low speed with the dough hook attachment until the dough is very smooth and soft , about 5 minutes", "alternatively , knead by hand against the counter for 8 minutes", "if the dough seems very sticky after a few minutes of kneading , add a tablespoon of flour at a time until it starts coming together into a smooth ball", "cover and set aside to rest on the counter while you make the filling", "to make the filling , scrub the potatoes clean , cut into 1-2\" chunks and place them in a 2- or 4-quart sauce pan", "cover with an inch or two of water and set over high heat", "when the water comes to a boil , reduce the heat to medium-low and simmer until the potatoes are tender when pierced by a fork , 6 to 10 minutes", "transfer the potatoes to a mixing bowl with a slotted spoon", "remove the peels if desired", "mash the potatoes into large chunks with a potato masher or a dinner fork", "add the sour cream and salt , and continue mashing until the potatoes are smooth", "add the sauerkraut and cheese , and stir to combine", "taste and add more salt if needed", "shape the filling into 1\" balls and arrange them on a dinner plate", "pre-shaping the filling makes it easier and quicker to shape the pierogi", "sprinkle a baking sheet generously with flour", "set this near your workspace", "divide the pierogi dough in half , working with one half at a time and keeping the other half covered", "sprinkle your work surface with flour and roll out the pierogi dough to 1 / 8\" thick", "stop occasionally to lift the dough and make sure it's not sticking to the work surface", "use more flour as needed", "if the dough shrinks back as you roll , let it sit for 5 minutes and then roll again", "use a 3\" biscuit cutter or drinking glass to cut the dough into rounds", "gather the scraps and set them aside", "to shape the pierogi , hold one of the rounds of dough in the palm of your hand and set a ball of filling in the middle", "fold the round in half , pinching it closed at the top and then working your way along the sides to form a half-moon shape", "make sure the edges of the dough are completely sealed", "set the pierogi on the floured baking sheet", "continue to shape pierogi with the remaining rounds of dough", "lay them close together on the baking sheet , but don't let them touch", "roll out the second half of the dough , and cut and shape the pierogi as described", "when finished , roll the scrapes and continue to make as many pierogi as you can", "you should end up with roughly 4 dozen pierogi", "at this point , the pierogi can be boiled and served right away or frozen", "to freeze , place the sheet pan of pierogi in the freezer and freeze until solid", "transfer the frozen pierogi to a freezer container and freeze for up to three months", "pierogi can be cooked straight from the freezer", "when ready to cook the pierogi , melt the butter in a large skillet over medium heat", "add the onions and cook until the onions are translucent , very soft , and beginning to brown , 8 to 10 minutes", "push the onions to the edges of the pan where they will stay warm and continue to caramelize", "meanwhile , bring a large pot of water to a boil", "salt generously", "working in batches , add 10 or so pierogi to the boiling water and stir to make sure they don't stick to the bottom", "cook the pierogi until all the pierogi have floated to the surface and then 1 to 2 minutes longer to make sure the filling gets hot 8 to 10 minutes total", "transfer the pierogi to the pan with the onions", "turn the heat to medium-high", "cook the pierogi without moving until they are golden and crispy on the bottoms , 2 to 3 minutes", "if you're cooking more batches , transfer the pierogi to a serving dish", "once all the pierogi have been boiled and crisped , scrape the onions over the pierogi and gently stir to coat the pierogi with butter and onions", "serve immediately while hot", "if you are cooking a lot of them , have more onion sliced and ready to brown in butter", "once the original onion has been depleted or gets too browned , start again with the fresh onion" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "main-dish", "european", "heirloom-historical", "polish", "comfort-food", "pasta-rice-and-grains", "taste-mood", "savory", "4-hours-or-less", "from-scratch" ], "nutrition": { "calories": 267.9, "total_fat": 17.0, "sugar": 4.0, "sodium": 19.0, "protein": 19.0, "saturated_fat": 33.0, "carbohydrates": 10.0 }, "raw_text": "sauerkraut potato and cheese pierogi w onions\nIngredients:\nall-purpose flour\nsalt\negg\nsour cream\nwater\npotato\nsauerkraut\nsharp cheddar cheese\nbutter\nyellow onion\nSteps:\nto make the dough , whisk together the flour and salt in the bowl of a standing mixer\nwhisk together the egg , sour cream , and water until combined , and then pour over the flour\nstir together the liquids and the flour with a wooden spoon or spatula until a shaggy dough is formed\nknead the dough in the mixer on low speed with the dough hook attachment until the dough is very smooth and soft , about 5 minutes\nalternatively , knead by hand against the counter for 8 minutes\nif the dough seems very sticky after a few minutes of kneading , add a tablespoon of flour at a time until it starts coming together into a smooth ball\ncover and set aside to rest on the counter while you make the filling\nto make the filling , scrub the potatoes clean , cut into 1-2\" chunks and place them in a 2- or 4-quart sauce pan\ncover with an inch or two of water and set over high heat\nwhen the water comes to a boil , reduce the heat to medium-low and simmer until the potatoes are tender when pierced by a fork , 6 to 10 minutes\ntransfer the potatoes to a mixing bowl with a slotted spoon\nremove the peels if desired\nmash the potatoes into large chunks with a potato masher or a dinner fork\nadd the sour cream and salt , and continue mashing until the potatoes are smooth\nadd the sauerkraut and cheese , and stir to combine\ntaste and add more salt if needed\nshape the filling into 1\" balls and arrange them on a dinner plate\npre-shaping the filling makes it easier and quicker to shape the pierogi\nsprinkle a baking sheet generously with flour\nset this near your workspace\ndivide the pierogi dough in half , working with one half at a time and keeping the other half covered\nsprinkle your work surface with flour and roll out the pierogi dough to 1 / 8\" thick\nstop occasionally to lift the dough and make sure it's not sticking to the work surface\nuse more flour as needed\nif the dough shrinks back as you roll , let it sit for 5 minutes and then roll again\nuse a 3\" biscuit cutter or drinking glass to cut the dough into rounds\ngather the scraps and set them aside\nto shape the pierogi , hold one of the rounds of dough in the palm of your hand and set a ball of filling in the middle\nfold the round in half , pinching it closed at the top and then working your way along the sides to form a half-moon shape\nmake sure the edges of the dough are completely sealed\nset the pierogi on the floured baking sheet\ncontinue to shape pierogi with the remaining rounds of dough\nlay them close together on the baking sheet , but don't let them touch\nroll out the second half of the dough , and cut and shape the pierogi as described\nwhen finished , roll the scrapes and continue to make as many pierogi as you can\nyou should end up with roughly 4 dozen pierogi\nat this point , the pierogi can be boiled and served right away or frozen\nto freeze , place the sheet pan of pierogi in the freezer and freeze until solid\ntransfer the frozen pierogi to a freezer container and freeze for up to three months\npierogi can be cooked straight from the freezer\nwhen ready to cook the pierogi , melt the butter in a large skillet over medium heat\nadd the onions and cook until the onions are translucent , very soft , and beginning to brown , 8 to 10 minutes\npush the onions to the edges of the pan where they will stay warm and continue to caramelize\nmeanwhile , bring a large pot of water to a boil\nsalt generously\nworking in batches , add 10 or so pierogi to the boiling water and stir to make sure they don't stick to the bottom\ncook the pierogi until all the pierogi have floated to the surface and then 1 to 2 minutes longer to make sure the filling gets hot 8 to 10 minutes total\ntransfer the pierogi to the pan with the onions\nturn the heat to medium-high\ncook the pierogi without moving until they are golden and crispy on the bottoms , 2 to 3 minutes\nif you're cooking more batches , transfer the pierogi to a serving dish\nonce all the pierogi have been boiled and crisped , scrape the onions over the pierogi and gently stir to coat the pierogi with butter and onions\nserve immediately while hot\nif you are cooking a lot of them , have more onion sliced and ready to brown in butter\nonce the original onion has been depleted or gets too browned , start again with the fresh onion\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nmain-dish\neuropean\nheirloom-historical\npolish\ncomfort-food\npasta-rice-and-grains\ntaste-mood\nsavory\n4-hours-or-less\nfrom-scratch", "text_length": 4622 }, { "id": "263072", "title": "turducken a chicken in a duck in a turkey", "description": "a turducken is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. the name is a portmanteau of those ingredients, turkey, duck, and chicken. the birds can be deboned the day before to save some time since this recipe requires a long slow cook time.", "minutes": 660, "ingredients": [ "whole turkey", "ducklings", "whole chickens", "prepared stuffing", "salt", "paprika", "black pepper", "dried thyme" ], "steps": [ "debone the birds:", "if it is your first time deboning a fowl , you might want to practice first on the chicken rather than the turkey since mistakes will be hidden inside the bigger birds", "rinse the turkey and remove the neck and any giblets", "place the turkey , breast side down , on a clean flat surface", "cut through the skin along the length of the spine", "using the", "toward neck end , cut through the meat to expose the shoulder blade", "cut meat away from and around the bone , severing bone at the joint to remove shoulder blade", "disjoint wing between second and third joints", "leave the wing bones and keep the wing attached to the meat", "continue separating meat from frame , working toward the thighbone and being careful to keep the \"oyster\" attached to skin , rather than leaving it with the bone", "cut through ball-and-socket joint to release the thighbone from the carcass", "keep the leg attached to the meat", "repeat boning procedure on the other side of the bird", "carefully remove the carcass and use it to make stock for your gravy and stuffing", "to make stock , put the turkey carcass in a large pot and cover with water", "bring to a boil , then simmer on low heat", "you can also place it in a large crock pot", "you should end up with a flat boneless turkey with the skin intact in one large piece", "put the boned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out", "place it in the refrigerator", "repeat the deboning process on the duckling and the chicken , but debone both stumps of wings and leg drumsticks", "cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed", "both the chicken and duck will be stuffed inside the turkey and need not be kept \"perfectly\" intact", "trim excess skin and fat from the birds", "ducks , in particular , have a lot of excess fatty skin that should be saved to render fat to be used later for making gravy", "you can completely remove the skin from the chicken , but keep some duck skin which adds flavor", "at least 10 to 11 hours before dinner , assemble the turducken", "mix together the seasonings in a small dish", "spread the turkey , skin down , on flat surface , exposing as much meat as possible", "rub 3 tablespoons of seasoning mix evenly on meat", "spread some of stuffing over the turkey in an even layer approximately 3 / 4 inch thick", "place duck , skin down , on top of stuffing", "season exposed duck meat with about 1 tablespoons of seasoning mix", "spread more stuffing in an even layer over the duck", "arrange the chicken , skin down , evenly on top of the stuffing", "season chicken meat with seasoning mix", "spread remainder of your stuffing on top of chicken", "with another person's help , carefully lift the sides of the layered birds , folding the sides of the turkey together", "have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread", "the bird may not close perfectly , and a strip of cheese cloth can be used to help close the \"crack\" in the back of the turkey so stuffing will not leak out when the bird is turned over", "since the turducken has no skeleton , it must be trussed up or it may fall apart in cooking", "tie 4-5 pieces of cotton string around the bird , widthwise to act as skeletal support", "turn the bird over and place in a roasting rack inside a large roasting pan so it is breast side up and looks like a \"normal\" turkey", "tie the legs together just above the", "cooking:", "heat oven to 225 degrees f", "place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees , approximately 9 hours , though cooking times will vary depending on the size of the birds and amount of stuffing used", "rely on temperature and not time cooked for doneness", "there will be no need to baste , but accumulated drippings may need to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil", "save pan drippings for gravy", "remove the turducken from the oven and let cool in the pan for an hour before serving", "make gravy according to your favorite recipe", "to serve cut bird in half", "carve crosswise so each slice reveals all 3 meats and stuffings" ], "tags": [ "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-large-groups", "very-low-carbs", "main-dish", "poultry", "oven", "dinner-party", "holiday-event", "chicken", "turkey", "dietary", "christmas", "thanksgiving", "high-protein", "low-carb", "high-in-something", "low-in-something", "meat", "duck", "whole-turkey", "equipment", "number-of-servings" ], "nutrition": { "calories": 650.0, "total_fat": 53.0, "sugar": 4.0, "sodium": 43.0, "protein": 137.0, "saturated_fat": 46.0, "carbohydrates": 3.0 }, "raw_text": "turducken a chicken in a duck in a turkey\nIngredients:\nwhole turkey\nducklings\nwhole chickens\nprepared stuffing\nsalt\npaprika\nblack pepper\ndried thyme\nSteps:\ndebone the birds:\nif it is your first time deboning a fowl , you might want to practice first on the chicken rather than the turkey since mistakes will be hidden inside the bigger birds\nrinse the turkey and remove the neck and any giblets\nplace the turkey , breast side down , on a clean flat surface\ncut through the skin along the length of the spine\nusing the\ntoward neck end , cut through the meat to expose the shoulder blade\ncut meat away from and around the bone , severing bone at the joint to remove shoulder blade\ndisjoint wing between second and third joints\nleave the wing bones and keep the wing attached to the meat\ncontinue separating meat from frame , working toward the thighbone and being careful to keep the \"oyster\" attached to skin , rather than leaving it with the bone\ncut through ball-and-socket joint to release the thighbone from the carcass\nkeep the leg attached to the meat\nrepeat boning procedure on the other side of the bird\ncarefully remove the carcass and use it to make stock for your gravy and stuffing\nto make stock , put the turkey carcass in a large pot and cover with water\nbring to a boil , then simmer on low heat\nyou can also place it in a large crock pot\nyou should end up with a flat boneless turkey with the skin intact in one large piece\nput the boned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out\nplace it in the refrigerator\nrepeat the deboning process on the duckling and the chicken , but debone both stumps of wings and leg drumsticks\ncut through flesh at the thinnest point and trim around these bones with a knife until they can be removed\nboth the chicken and duck will be stuffed inside the turkey and need not be kept \"perfectly\" intact\ntrim excess skin and fat from the birds\nducks , in particular , have a lot of excess fatty skin that should be saved to render fat to be used later for making gravy\nyou can completely remove the skin from the chicken , but keep some duck skin which adds flavor\nat least 10 to 11 hours before dinner , assemble the turducken\nmix together the seasonings in a small dish\nspread the turkey , skin down , on flat surface , exposing as much meat as possible\nrub 3 tablespoons of seasoning mix evenly on meat\nspread some of stuffing over the turkey in an even layer approximately 3 / 4 inch thick\nplace duck , skin down , on top of stuffing\nseason exposed duck meat with about 1 tablespoons of seasoning mix\nspread more stuffing in an even layer over the duck\narrange the chicken , skin down , evenly on top of the stuffing\nseason chicken meat with seasoning mix\nspread remainder of your stuffing on top of chicken\nwith another person's help , carefully lift the sides of the layered birds , folding the sides of the turkey together\nhave a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread\nthe bird may not close perfectly , and a strip of cheese cloth can be used to help close the \"crack\" in the back of the turkey so stuffing will not leak out when the bird is turned over\nsince the turducken has no skeleton , it must be trussed up or it may fall apart in cooking\ntie 4-5 pieces of cotton string around the bird , widthwise to act as skeletal support\nturn the bird over and place in a roasting rack inside a large roasting pan so it is breast side up and looks like a \"normal\" turkey\ntie the legs together just above the\ncooking:\nheat oven to 225 degrees f\nplace the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees , approximately 9 hours , though cooking times will vary depending on the size of the birds and amount of stuffing used\nrely on temperature and not time cooked for doneness\nthere will be no need to baste , but accumulated drippings may need to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil\nsave pan drippings for gravy\nremove the turducken from the oven and let cool in the pan for an hour before serving\nmake gravy according to your favorite recipe\nto serve cut bird in half\ncarve crosswise so each slice reveals all 3 meats and stuffings\nTags:\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nfor-large-groups\nvery-low-carbs\nmain-dish\npoultry\noven\ndinner-party\nholiday-event\nchicken\nturkey\ndietary\nchristmas\nthanksgiving\nhigh-protein\nlow-carb\nhigh-in-something\nlow-in-something\nmeat\nduck\nwhole-turkey\nequipment\nnumber-of-servings", "text_length": 4617 }, { "id": "179233", "title": "authentic chicken parmesan", "description": "this is my homemade recipe that i have been working on for over 10 years. many people have devoured this meal, and enjoyed its rich and authentic italian taste. for those who love garlic, cheese, and the rich taste of italian seasonings will love this authentic italian dish.", "minutes": 70, "ingredients": [ "chicken breast", "italian seasoned breadcrumbs", "parmesan cheese", "garlic", "thyme", "oregano", "basil", "salt", "black pepper", "eggs", "milk", "extra virgin olive oil", "spaghetti sauce", "mozzarella cheese", "parsley", "cooked pasta" ], "steps": [ "wash and pat-dry each chicken breasts", "cut any visible fat from each chicken breast", "pour olive oil into frying pan , and turn the heat up to medium-high", "mix all of the following ingredients in a medium-large mixing bowl: parmesan cheese , bread crumbs , basil , salt , black pepper , oregano , thyme", "in another mixing bowl , whisk together the eggs and milk until it is slightly foamy", "more milk , approximately 1 / 4 cup , can be added to make the milk-egg mixture less thick", "dip a chicken breast into the milk-egg mixture", "remove the chicken breast once it is well coated and allow the excess to drip off into the bowl for a second or two", "place the chicken breast into the breading mixture", "roll chicken around to thoroughly coat all sides of chicken", "once oil has reached optimum temperature , place the minced garlic into the oil and stir around for a second", "turn temperature of burner down between medium and medium-high", "the garlic should be sizzling", "do not allow to burn", "after a minute of constantly stirring the minced garlic , place the breaded chicken breast from the bowl into the frying pan", "allow room for the remaining breasts to be placed into the frying pan", "repeat step 6 above for each of the remaining breasts", "place each breaded breast into the frying pan", "cook the chicken breasts on each side to a nice golden brown", "this may take about 5 minutes per side", "it really depends on the temperature you have your burner set at", "you do not want to burn the chicken breasts", "once each breast has reached a nice golden brown color , remove from frying pan and place on a plate lined with a few paper towels", "preheat oven to 375 degrees", "take a square glass pan , or equivalent , and spray with cooking spray", "pour half of the jar of spaghetti sauce into the square pan", "pour 2 tablespoons minced garlic into the glass pan with the spaghetti sauce", "mix around to spread garlic throughout the pan", "place each chicken breast into the pan without having the sides touching", "do not overlap the chicken breasts", "pour the remaining spaghetti sauce onto each chicken breast", "spread sauce over each chicken breast to ensure the sides and top of each breast is covered with sauce", "cover pan with aluminum foil", "there is no need to have a tight seal around the edges of the pan", "the foil can be loosely placed on the pan with some gaps for venting to occur", "place pan into oven on the middle rack", "bake for 40 minutes", "after 40 minutes have passed , take pan out of the oven", "carefully uncover the aluminum foil to avoid burns from escaping steam", "sprinkle the mozzarella cheese over the sauce and chicken breasts", "the idea is to have each breast thoroughly covered with cheese", "it is okay if cheese gets on the sauce", "it will make the dish look even better", "place uncovered into the oven", "bake for an additional 10 minutes , or until cheese is melted and light brown", "remove pan from oven", "place on a wire rack or on top of the stove burner , and allow to cool for 5-10 minutes", "sprinkle parsley on the top of each chicken breast", "serve over top of cooked pasta", "spaghetti noodles are the best for this meal", "spoon sauce over top of each dish", "the chicken will absorb a lot of the fluids in the sauce", "i use 2 jars of spaghetti sauce and 4 tablespoons minced garlic in the baking pan", "we love sauce in our family", "an alternate method:", "you can make this dish exactly as described above , and add one modification that will make this dish even more tasty", "stuff each of the chicken breasts , before breading , with a ricotta cheese mixture", "the ricotta cheese mixture should contain ricotta cheese , 2 tablespoons garlic , 1 teaspoon black pepper , 1 tablespoon basil and oregano", "when stuffing the chicken breasts , make sure you flatten out each breast with a pounder", "flatten each breast on a piece of wax paper to avoid sticking to surface", "spread a nice portion of cheese mixture onto each breast", "fold breasts in half and seal with wooden tooth picks", "you may need to use a lot of tooth picks to thoroughly seal each breast", "once each breast has been stuffed and sealed , refer to step 6 above for breading each breast" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "main-dish", "pasta", "poultry", "oven", "european", "kid-friendly", "romantic", "italian", "chicken", "stove-top", "dietary", "inexpensive", "meat", "chicken-breasts", "pasta-rice-and-grains", "spaghetti", "taste-mood", "savory", "equipment", "presentation", "served-hot", "4-hours-or-less" ], "nutrition": { "calories": 1694.8, "total_fat": 160.0, "sugar": 46.0, "sodium": 127.0, "protein": 193.0, "saturated_fat": 190.0, "carbohydrates": 30.0 }, "raw_text": "authentic chicken parmesan\nIngredients:\nchicken breast\nitalian seasoned breadcrumbs\nparmesan cheese\ngarlic\nthyme\noregano\nbasil\nsalt\nblack pepper\neggs\nmilk\nextra virgin olive oil\nspaghetti sauce\nmozzarella cheese\nparsley\ncooked pasta\nSteps:\nwash and pat-dry each chicken breasts\ncut any visible fat from each chicken breast\npour olive oil into frying pan , and turn the heat up to medium-high\nmix all of the following ingredients in a medium-large mixing bowl: parmesan cheese , bread crumbs , basil , salt , black pepper , oregano , thyme\nin another mixing bowl , whisk together the eggs and milk until it is slightly foamy\nmore milk , approximately 1 / 4 cup , can be added to make the milk-egg mixture less thick\ndip a chicken breast into the milk-egg mixture\nremove the chicken breast once it is well coated and allow the excess to drip off into the bowl for a second or two\nplace the chicken breast into the breading mixture\nroll chicken around to thoroughly coat all sides of chicken\nonce oil has reached optimum temperature , place the minced garlic into the oil and stir around for a second\nturn temperature of burner down between medium and medium-high\nthe garlic should be sizzling\ndo not allow to burn\nafter a minute of constantly stirring the minced garlic , place the breaded chicken breast from the bowl into the frying pan\nallow room for the remaining breasts to be placed into the frying pan\nrepeat step 6 above for each of the remaining breasts\nplace each breaded breast into the frying pan\ncook the chicken breasts on each side to a nice golden brown\nthis may take about 5 minutes per side\nit really depends on the temperature you have your burner set at\nyou do not want to burn the chicken breasts\nonce each breast has reached a nice golden brown color , remove from frying pan and place on a plate lined with a few paper towels\npreheat oven to 375 degrees\ntake a square glass pan , or equivalent , and spray with cooking spray\npour half of the jar of spaghetti sauce into the square pan\npour 2 tablespoons minced garlic into the glass pan with the spaghetti sauce\nmix around to spread garlic throughout the pan\nplace each chicken breast into the pan without having the sides touching\ndo not overlap the chicken breasts\npour the remaining spaghetti sauce onto each chicken breast\nspread sauce over each chicken breast to ensure the sides and top of each breast is covered with sauce\ncover pan with aluminum foil\nthere is no need to have a tight seal around the edges of the pan\nthe foil can be loosely placed on the pan with some gaps for venting to occur\nplace pan into oven on the middle rack\nbake for 40 minutes\nafter 40 minutes have passed , take pan out of the oven\ncarefully uncover the aluminum foil to avoid burns from escaping steam\nsprinkle the mozzarella cheese over the sauce and chicken breasts\nthe idea is to have each breast thoroughly covered with cheese\nit is okay if cheese gets on the sauce\nit will make the dish look even better\nplace uncovered into the oven\nbake for an additional 10 minutes , or until cheese is melted and light brown\nremove pan from oven\nplace on a wire rack or on top of the stove burner , and allow to cool for 5-10 minutes\nsprinkle parsley on the top of each chicken breast\nserve over top of cooked pasta\nspaghetti noodles are the best for this meal\nspoon sauce over top of each dish\nthe chicken will absorb a lot of the fluids in the sauce\ni use 2 jars of spaghetti sauce and 4 tablespoons minced garlic in the baking pan\nwe love sauce in our family\nan alternate method:\nyou can make this dish exactly as described above , and add one modification that will make this dish even more tasty\nstuff each of the chicken breasts , before breading , with a ricotta cheese mixture\nthe ricotta cheese mixture should contain ricotta cheese , 2 tablespoons garlic , 1 teaspoon black pepper , 1 tablespoon basil and oregano\nwhen stuffing the chicken breasts , make sure you flatten out each breast with a pounder\nflatten each breast on a piece of wax paper to avoid sticking to surface\nspread a nice portion of cheese mixture onto each breast\nfold breasts in half and seal with wooden tooth picks\nyou may need to use a lot of tooth picks to thoroughly seal each breast\nonce each breast has been stuffed and sealed , refer to step 6 above for breading each breast\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nmain-dish\npasta\npoultry\noven\neuropean\nkid-friendly\nromantic\nitalian\nchicken\nstove-top\ndietary\ninexpensive\nmeat\nchicken-breasts\npasta-rice-and-grains\nspaghetti\ntaste-mood\nsavory\nequipment\npresentation\nserved-hot\n4-hours-or-less", "text_length": 4610 }, { "id": "15846", "title": "n y c corned beef and cabbage", "description": "here's how to make corned beef and cabbage the right way. my thanks to my great-grandmother delia o'dowd and other nyc irish catholics who invented it. it is not normally eaten in ireland, folks!", "minutes": 182, "ingredients": [ "corned beef brisket", "peppercorn", "dried bay leaves", "cabbage", "red potatoes", "fresh carrot", "fresh parsley", "real butter", "fresh garlic clove", "sweet onion", "yellow mustard", "rye bread", "harp lager beer" ], "steps": [ "------------selecting the corned beef brisket------------", "go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again", "the best will disappear first", "do not freeze", "pick out a nice thick slab checking the sides to make sure it isn't a very gristly one", "feel it because some butchers fold it over hiding the gristle if there is a lot of it", "there will always be some gristle and it runs the length of the slab in the center", "the thicker the slab the better", "if you are lucky , you may see some chunk style at a higher price per pound", "if there isn't a spice bag in with the brisket , you will need to get some whole peppercorns and bay leaves", "------------selecting the cabbage-------------------", "the heavier and more solid it is , the better it is", "smell it to make sure it isn't too bitter", "you may have to go to another store if the whole batch has a very strong bitter smell", "i have had to visit several stores to find a decent batch", "keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher", "--------------selecting the potatoes----------------", "watch out for the red dyed ones", "pick out a bag of medium to small sized ones", "the smaller the better", "if you are lucky enough to find the ones as small as salad tomatoes , they are the best", "-------------selecting the carrots----------", "get the smallest bag they have unless you like carrots , because you will only use one per pot of cabbage to take any bitterness out of the cabbage", "serving a bowl of carrots is a big no no on saint patrick's day", "preparing and cooking the meal-----------------------", "use a large dutch oven or stock pot that will hold everything all at once", "place the brisket in the bottom of the pot", "there's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate", "add the spice packet or a teaspoonful of peppercorns and two bay leaves", "cover the brisket generously with water and a bottle of beer", "bring to a boil", "reduce heat , cover and simmer for 2 hours", "during the 2 hours------------------------", "scrub and rinse the new red potatoes", "remove any eyes and bad spots", "leave as much of the peel as you can", "quarter them", "cover with water until ready for them", "remove the outer leaves from the cabbage until the leaves are entirely light green , rinse and cut it into quarters through the spine so they stay together", "set aside", "peel one carrot and cut it into quarters", "set aside", "peel the onion and cut it into eighths", "set aside", "rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces", "i find that kitchen scissors do just fine", "after the 2 hours----------------------", "add the potatoes on top of the brisket", "add water to cover everything", "bring to a boil", "reduce heat , cover and simmer for 10 minutes", "add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage", "add water to cover everything", "bring to a boil", "reduce heat , cover and simmer for 20 minutes", "check the cabbage to see if it is tender", "if not , simmer another 5 minutes", "you shouldn't undercook it and it's hard to overcook it", "when done-----------------------", "in a large serving bowl where you can stir the potatoes , crush the garlic clove and rub the inside of the bowl with it", "place the potatoes in the bowl while still piping hot and add a quarter pound of butter and add a handful of chopped fresh parsley", "gently stir until butter is melted , it coats all the potato pieces and the parsley is evenly distributed", "put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes", "as i said , more is better", "slice the brisket cross grain", "hope there is leftovers for breakfast", "see my march 18th breakfast ! it's a family tradition", "we make sure we make enough to ensure leftovers for breakfast the next morning", "finely chopped fried corned beef and cabbage and coffee is divine", "we throw in any leftover parsley" ], "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "main-dish", "beef", "potatoes", "vegetables", "easy", "european", "beginner-cook", "diabetic", "dinner-party", "heirloom-historical", "holiday-event", "spring", "irish", "stove-top", "dietary", "one-dish-meal", "seasonal", "comfort-food", "st-patricks-day", "meat", "taste-mood", "equipment", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 563.8, "total_fat": 39.0, "sugar": 36.0, "sodium": 69.0, "protein": 58.0, "saturated_fat": 40.0, "carbohydrates": 20.0 }, "raw_text": "n y c corned beef and cabbage\nIngredients:\ncorned beef brisket\npeppercorn\ndried bay leaves\ncabbage\nred potatoes\nfresh carrot\nfresh parsley\nreal butter\nfresh garlic clove\nsweet onion\nyellow mustard\nrye bread\nharp lager beer\nSteps:\n------------selecting the corned beef brisket------------\ngo to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again\nthe best will disappear first\ndo not freeze\npick out a nice thick slab checking the sides to make sure it isn't a very gristly one\nfeel it because some butchers fold it over hiding the gristle if there is a lot of it\nthere will always be some gristle and it runs the length of the slab in the center\nthe thicker the slab the better\nif you are lucky , you may see some chunk style at a higher price per pound\nif there isn't a spice bag in with the brisket , you will need to get some whole peppercorns and bay leaves\n------------selecting the cabbage-------------------\nthe heavier and more solid it is , the better it is\nsmell it to make sure it isn't too bitter\nyou may have to go to another store if the whole batch has a very strong bitter smell\ni have had to visit several stores to find a decent batch\nkeep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher\n--------------selecting the potatoes----------------\nwatch out for the red dyed ones\npick out a bag of medium to small sized ones\nthe smaller the better\nif you are lucky enough to find the ones as small as salad tomatoes , they are the best\n-------------selecting the carrots----------\nget the smallest bag they have unless you like carrots , because you will only use one per pot of cabbage to take any bitterness out of the cabbage\nserving a bowl of carrots is a big no no on saint patrick's day\npreparing and cooking the meal-----------------------\nuse a large dutch oven or stock pot that will hold everything all at once\nplace the brisket in the bottom of the pot\nthere's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate\nadd the spice packet or a teaspoonful of peppercorns and two bay leaves\ncover the brisket generously with water and a bottle of beer\nbring to a boil\nreduce heat , cover and simmer for 2 hours\nduring the 2 hours------------------------\nscrub and rinse the new red potatoes\nremove any eyes and bad spots\nleave as much of the peel as you can\nquarter them\ncover with water until ready for them\nremove the outer leaves from the cabbage until the leaves are entirely light green , rinse and cut it into quarters through the spine so they stay together\nset aside\npeel one carrot and cut it into quarters\nset aside\npeel the onion and cut it into eighths\nset aside\nrinse the bunch of fresh parsley and chop up just the tops into very tiny pieces\ni find that kitchen scissors do just fine\nafter the 2 hours----------------------\nadd the potatoes on top of the brisket\nadd water to cover everything\nbring to a boil\nreduce heat , cover and simmer for 10 minutes\nadd the cabbage on top of the potatoes and add onion and carrot on top of the cabbage\nadd water to cover everything\nbring to a boil\nreduce heat , cover and simmer for 20 minutes\ncheck the cabbage to see if it is tender\nif not , simmer another 5 minutes\nyou shouldn't undercook it and it's hard to overcook it\nwhen done-----------------------\nin a large serving bowl where you can stir the potatoes , crush the garlic clove and rub the inside of the bowl with it\nplace the potatoes in the bowl while still piping hot and add a quarter pound of butter and add a handful of chopped fresh parsley\ngently stir until butter is melted , it coats all the potato pieces and the parsley is evenly distributed\nput the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes\nas i said , more is better\nslice the brisket cross grain\nhope there is leftovers for breakfast\nsee my march 18th breakfast ! it's a family tradition\nwe make sure we make enough to ensure leftovers for breakfast the next morning\nfinely chopped fried corned beef and cabbage and coffee is divine\nwe throw in any leftover parsley\nTags:\nweeknight\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nmain-dish\nbeef\npotatoes\nvegetables\neasy\neuropean\nbeginner-cook\ndiabetic\ndinner-party\nheirloom-historical\nholiday-event\nspring\nirish\nstove-top\ndietary\none-dish-meal\nseasonal\ncomfort-food\nst-patricks-day\nmeat\ntaste-mood\nequipment\nnumber-of-servings\n4-hours-or-less", "text_length": 4595 }, { "id": "220851", "title": "jane s challah bread using food processor", "description": "this is a traditional jewish bread although most cultures have a similar type of bread. it is slightly sweet and eggy. it is traditionally formed into a braid, but can also be baked in a loaf pan (for easier slicing). this recipe makes 2 16 ounce loaves (notice that these loaves are slightly smaller than typical recipes). the smaller size works best in my food processor and i find it is the preferred size of my farmer's market customers. it makes great french toast. it is also an excellent base recipe for sweet breads (cinnamon raisin swirl, pecan rolls, etc.) i use a 14 cup cuisinart food processor to make all my breads but the recipe could be adapted to a bread machine, stand mixer, or made by hand. although the steps look long and involved, i have written them for the novice bread baker -- so i have included a lot of detail. the time to make is just an estimate.", "minutes": 270, "ingredients": [ "active dry yeast", "warm water", "egg", "sugar", "salt", "white flour", "vegetable oil" ], "steps": [ "put yeast in 1 / 2 cup warm water", "do not use hotter water or you might kill your yeast", "stir with a spoon until yeast is completely moistened", "it will still be a bit lumpy", "let sit 5 to 10 minutes", "stir to ensure that there are no lumps remaining", "if you are not sure your yeast is still alive , add a pinch of sugar", "the yeast should foam within 5 to 10 minutes", "this whole process is called \"proofing the yeast\"", "meanwhile , beat egg with fork", "add 1 / 2 cup warm water", "add sugar and salt", "stir until mixed", "add the proofed yeast", "check your food processor manual to ensure that it is capable of mixing bread dough and what is the maximum amount of flour that it can handle", "my cuisinart power prep plus has a stated 14 cup capacity but it can only handle bread dough made with a maximum of 4 cups of flour", "if it cannot handle the full 4 cups of flour in this recipe , process the dough in mul", "if your processor has a separate dough blade , put this blade in the processor", "add the flour", "add the oil", "process briefly to mix the flour and oil", "turn the processor on", "slowly add the liquid through the feed tube", "process until the dough forms a ball", "then process until the dough is smooth and elastic", "the dough ball will rotate around the processor bowl", "do not overprocess because the dough will heat up during processing and may get so hot that it kills the yeast", "most beginners use too much flour", "the dough should still be slightly sticky but not so sticky that it \"breaks\" and sticks to a clean hand", "turn out onto a lightly floured board and form into a ball", "this is your opportunity to check the texture and knead in a little flour if necessary", "if it is too stiff and dry , return dough to processor and add a little more water , process until incorporated", "place the ball of dough into a lightly oiled bowl", "turn ball over to ensure all surfaces of the dough are lightly covered with oil", "cover bowl with kitchen towel or plastic wrap", "place in a warm place until doubled in size and an imprint made with your finger remains in the dough", "turn dough out on floured board", "knead gently and cut dough in half", "let dough rest for 10 minutes", "work with one half of dough at a time", "for braid: cut each dough half into 3 equal pieces", "roll each piece into a long strand", "braid the strands", "pinch the ends of the loaf and tuck under", "place loaf on a greased baking sheet", "for traditional loaf: roll each dough half into a rectangle", "turn so long edge is facing you", "fold right half over middle and press to seal", "fold left half over middle and press to seal", "you should now have a rectangle that is as wide as your bread pan", "roll the rectangle up , pressing with your fingers to seal the loaf well", "pinch the ends of the loaf to seal", "place loaf in a greased loaf pan", "i use a slightly small bread pan which yields a 1 lb loaf", "use your hands to rub oil on the top of the loaves", "cover with loose plastic wrap or a kitchen towel", "let rise until doubled", "(", "if desired , beat 1 egg yolk with 1 teaspoon of water and carefully brush the top of the loaf", "sprinkle with coarse sugar , poppy seeds or sesame seeds if desired", "bake in a 325 to 350 degree oven for 25 to 30 minutes", "in my oven , a 16 ounce loaf takes 27 minutes at 325 degrees", "if you bake the bread too long , it will be somewhat dry and crumbly and will go stale faster", "if you don't bake it enough , it will be doughy in the center , even when cool", "let the bread cool slightly before cutting", "some", "if your bread is too dark you: had the oven too high or baked it too long", "if your bread has large holes you: didn't knead enough after the first rising to remove pockets of air or you didn't seal your loaf as you were forming it", "if your braid is very flat you didn't have enough flour in the dough (", "if you want a taller braided bread , stack a second braid on top of the first and bake slightly longer", "if you find you enjoy making homemade bread , i suggest that you purchase your yeast in a 1 or 2 lb package at a warehouse type store", "in my area a 1 / 4 ounce packet costs at least $", "50 but a 2 lb package", "this bread freezes well for up to 2 months", "you can even pre-slice it" ], "tags": [ "lactose", "course", "main-ingredient", "cuisine", "preparation", "north-american", "for-large-groups", "healthy", "breads", "jewish-ashkenazi", "bread-machine", "easy", "european", "vegetarian", "grains", "food-processor-blender", "dietary", "low-cholesterol", "oamc-freezer-make-ahead", "inexpensive", "healthy-2", "yeast", "free-of-something", "low-in-something", "pasta-rice-and-grains", "equipment", "small-appliance", "mixer", "number-of-servings" ], "nutrition": { "calories": 85.9, "total_fat": 3.0, "sugar": 8.0, "sodium": 3.0, "protein": 3.0, "saturated_fat": 1.0, "carbohydrates": 4.0 }, "raw_text": "jane s challah bread using food processor\nIngredients:\nactive dry yeast\nwarm water\negg\nsugar\nsalt\nwhite flour\nvegetable oil\nSteps:\nput yeast in 1 / 2 cup warm water\ndo not use hotter water or you might kill your yeast\nstir with a spoon until yeast is completely moistened\nit will still be a bit lumpy\nlet sit 5 to 10 minutes\nstir to ensure that there are no lumps remaining\nif you are not sure your yeast is still alive , add a pinch of sugar\nthe yeast should foam within 5 to 10 minutes\nthis whole process is called \"proofing the yeast\"\nmeanwhile , beat egg with fork\nadd 1 / 2 cup warm water\nadd sugar and salt\nstir until mixed\nadd the proofed yeast\ncheck your food processor manual to ensure that it is capable of mixing bread dough and what is the maximum amount of flour that it can handle\nmy cuisinart power prep plus has a stated 14 cup capacity but it can only handle bread dough made with a maximum of 4 cups of flour\nif it cannot handle the full 4 cups of flour in this recipe , process the dough in mul\nif your processor has a separate dough blade , put this blade in the processor\nadd the flour\nadd the oil\nprocess briefly to mix the flour and oil\nturn the processor on\nslowly add the liquid through the feed tube\nprocess until the dough forms a ball\nthen process until the dough is smooth and elastic\nthe dough ball will rotate around the processor bowl\ndo not overprocess because the dough will heat up during processing and may get so hot that it kills the yeast\nmost beginners use too much flour\nthe dough should still be slightly sticky but not so sticky that it \"breaks\" and sticks to a clean hand\nturn out onto a lightly floured board and form into a ball\nthis is your opportunity to check the texture and knead in a little flour if necessary\nif it is too stiff and dry , return dough to processor and add a little more water , process until incorporated\nplace the ball of dough into a lightly oiled bowl\nturn ball over to ensure all surfaces of the dough are lightly covered with oil\ncover bowl with kitchen towel or plastic wrap\nplace in a warm place until doubled in size and an imprint made with your finger remains in the dough\nturn dough out on floured board\nknead gently and cut dough in half\nlet dough rest for 10 minutes\nwork with one half of dough at a time\nfor braid: cut each dough half into 3 equal pieces\nroll each piece into a long strand\nbraid the strands\npinch the ends of the loaf and tuck under\nplace loaf on a greased baking sheet\nfor traditional loaf: roll each dough half into a rectangle\nturn so long edge is facing you\nfold right half over middle and press to seal\nfold left half over middle and press to seal\nyou should now have a rectangle that is as wide as your bread pan\nroll the rectangle up , pressing with your fingers to seal the loaf well\npinch the ends of the loaf to seal\nplace loaf in a greased loaf pan\ni use a slightly small bread pan which yields a 1 lb loaf\nuse your hands to rub oil on the top of the loaves\ncover with loose plastic wrap or a kitchen towel\nlet rise until doubled\n(\nif desired , beat 1 egg yolk with 1 teaspoon of water and carefully brush the top of the loaf\nsprinkle with coarse sugar , poppy seeds or sesame seeds if desired\nbake in a 325 to 350 degree oven for 25 to 30 minutes\nin my oven , a 16 ounce loaf takes 27 minutes at 325 degrees\nif you bake the bread too long , it will be somewhat dry and crumbly and will go stale faster\nif you don't bake it enough , it will be doughy in the center , even when cool\nlet the bread cool slightly before cutting\nsome\nif your bread is too dark you: had the oven too high or baked it too long\nif your bread has large holes you: didn't knead enough after the first rising to remove pockets of air or you didn't seal your loaf as you were forming it\nif your braid is very flat you didn't have enough flour in the dough (\nif you want a taller braided bread , stack a second braid on top of the first and bake slightly longer\nif you find you enjoy making homemade bread , i suggest that you purchase your yeast in a 1 or 2 lb package at a warehouse type store\nin my area a 1 / 4 ounce packet costs at least $\n50 but a 2 lb package\nthis bread freezes well for up to 2 months\nyou can even pre-slice it\nTags:\nlactose\ncourse\nmain-ingredient\ncuisine\npreparation\nnorth-american\nfor-large-groups\nhealthy\nbreads\njewish-ashkenazi\nbread-machine\neasy\neuropean\nvegetarian\ngrains\nfood-processor-blender\ndietary\nlow-cholesterol\noamc-freezer-make-ahead\ninexpensive\nhealthy-2\nyeast\nfree-of-something\nlow-in-something\npasta-rice-and-grains\nequipment\nsmall-appliance\nmixer\nnumber-of-servings", "text_length": 4591 }, { "id": "64948", "title": "dobosh torte seven layer torte", "description": "a friend shared this recipe with me it's from the maida heatter's book of great desserts. it makes a nice holiday or dinner party dessert", "minutes": 37, "ingredients": [ "eggs", "egg yolks", "confectioners' sugar", "all-purpose flour", "lemon juice", "salt", "semisweet chocolate", "butter", "vanilla extract" ], "steps": [ "to prepare for baking seven layers : tear off seven piece of aluminum foil , or baking pan liner paper , each about 11-inches long", "spread softened butter lightly over a 10-inch square area in the center of each piece of foil or paper", "sprinkle with flour", "shake and tilt the foil or paper to make sure the buttered area is thoroughly floured and shake off any excess", "on the floured area trace a 9-inch circle", "repeat with remaining pieces of foil or paper", "set aside", "place rack in the center of the oven and preheat to 450 degrees", "in the large bowl of an electric mixer at high speed , beat the 10 egg yolks for a few minutes til they are pale and lemon-colored", "reduce speed and gradually add sugar", "increase speed to high again and beat for 5 minutes or until very thick", "reduce speed and gradually add the flour , then again increase it to high and beat for 5 minutes more , scraping the bowl occasionally with a rubber spatula", "mix in the lemon juice and remove from the mixer", "beat the seven whites with the salt until they hold a point- stiff , but not dry", "since the yolk mixture is very thick , actually stir a few spoonfuls of the whites in to lighten it a bit", "then fold in a few large spoonfuls three or four times til the mixture lightens", "gently fold in the remaining whites", "with a large serving spoon , place two or three large spoonfuls of the batter on one of the pieces of prepared foil or paper", "using the back of the spoon , spread the batter thin , slowly rotaing the paper with your left hand as you spread the batter with your right hand", "make it thin , but do not leave any holes in it", "a 1 / 4- inch thickness should give you seven layers", "do not make the edges too thin", "follow the lines closely , but don't worry , the edges can be trimmed later", "slide a cookie sheet under the foil or paper and bake for 5 to 7 minutes or until the top is golden brown with dark brown spots", "if the layers are thicker than mine are , they will take longer to bake", "if they are not baked long enough they will stick to the foil or paper", "repeat with remaining layers", "if you bake more than one layer at a time , rotate the positions of the pans during baking to insure even browning", "when a layer is baked and out of the oven , lift the corners of the foil or paper and invert onto a rack", "peel off the paper and immediately invert the layer onto another rack to cool , right side up", "when you run out of racks , layers may cool on smooth toweling that has been dusted with confectioner's sugar", "when you run out of room , cooled layers may be stacked if you sprinkle the tops lightly with confectioner's sugar and place wax paper between them", "cooled layers may be trimmed to even the edges", "working on a board , place an 8-1 / 2 inch or 9-inch pot cover or cake pan on the layer", "cut around with a small sharp knife and then cut with scissors", "filling and icing: melt the chocolate in the top of a double boiler over hot water on moderate heat", "remove from heat , stir until smooth , and set aside to cool completely", "in small bowl of electric mixer cream the butter", "add vanilla and egg yolks and beat well", "add sugar and cooled chocolate", "beat until thoroughly mixed , scraping the bowl with a rubber spatula", "place four strips of wax paper around the outer edges of a cake plate", "place one cake layer on the plate and with a long , narrow metal spatula spread with a thin layer of the chocolate filling", "if you have made more than seven layers , the filling must be spread very thin , in order to have enough for all", "place another layer on top , adjusting it carefully so that the edges are lined up evenly", "continue icing the layers , stacking them as evenly as possible", "spread the remaining chocolate smoothly around the sides first and then over the top", "remove wax paper strips by pulling each one out by a narrow end and refrigerate cake for at least several hours to set the icing", "store in refrigerator and serve cold", "this is a very firm cake", "use a sharp heavy knife for serving", "dobosh torte may be made a day ahead , or it may be frozen", "for a variation you can put cherry , raspberry or strawberry jam or preserves between one or two layers instead of the chocolate filling" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "desserts", "oven", "european", "austrian", "dinner-party", "holiday-event", "cakes", "chocolate", "stove-top", "dietary", "christmas", "new-years", "thanksgiving", "valentines-day", "equipment", "small-appliance", "mixer" ], "nutrition": { "calories": 467.7, "total_fat": 46.0, "sugar": 143.0, "sodium": 8.0, "protein": 16.0, "saturated_fat": 87.0, "carbohydrates": 16.0 }, "raw_text": "dobosh torte seven layer torte\nIngredients:\neggs\negg yolks\nconfectioners' sugar\nall-purpose flour\nlemon juice\nsalt\nsemisweet chocolate\nbutter\nvanilla extract\nSteps:\nto prepare for baking seven layers : tear off seven piece of aluminum foil , or baking pan liner paper , each about 11-inches long\nspread softened butter lightly over a 10-inch square area in the center of each piece of foil or paper\nsprinkle with flour\nshake and tilt the foil or paper to make sure the buttered area is thoroughly floured and shake off any excess\non the floured area trace a 9-inch circle\nrepeat with remaining pieces of foil or paper\nset aside\nplace rack in the center of the oven and preheat to 450 degrees\nin the large bowl of an electric mixer at high speed , beat the 10 egg yolks for a few minutes til they are pale and lemon-colored\nreduce speed and gradually add sugar\nincrease speed to high again and beat for 5 minutes or until very thick\nreduce speed and gradually add the flour , then again increase it to high and beat for 5 minutes more , scraping the bowl occasionally with a rubber spatula\nmix in the lemon juice and remove from the mixer\nbeat the seven whites with the salt until they hold a point- stiff , but not dry\nsince the yolk mixture is very thick , actually stir a few spoonfuls of the whites in to lighten it a bit\nthen fold in a few large spoonfuls three or four times til the mixture lightens\ngently fold in the remaining whites\nwith a large serving spoon , place two or three large spoonfuls of the batter on one of the pieces of prepared foil or paper\nusing the back of the spoon , spread the batter thin , slowly rotaing the paper with your left hand as you spread the batter with your right hand\nmake it thin , but do not leave any holes in it\na 1 / 4- inch thickness should give you seven layers\ndo not make the edges too thin\nfollow the lines closely , but don't worry , the edges can be trimmed later\nslide a cookie sheet under the foil or paper and bake for 5 to 7 minutes or until the top is golden brown with dark brown spots\nif the layers are thicker than mine are , they will take longer to bake\nif they are not baked long enough they will stick to the foil or paper\nrepeat with remaining layers\nif you bake more than one layer at a time , rotate the positions of the pans during baking to insure even browning\nwhen a layer is baked and out of the oven , lift the corners of the foil or paper and invert onto a rack\npeel off the paper and immediately invert the layer onto another rack to cool , right side up\nwhen you run out of racks , layers may cool on smooth toweling that has been dusted with confectioner's sugar\nwhen you run out of room , cooled layers may be stacked if you sprinkle the tops lightly with confectioner's sugar and place wax paper between them\ncooled layers may be trimmed to even the edges\nworking on a board , place an 8-1 / 2 inch or 9-inch pot cover or cake pan on the layer\ncut around with a small sharp knife and then cut with scissors\nfilling and icing: melt the chocolate in the top of a double boiler over hot water on moderate heat\nremove from heat , stir until smooth , and set aside to cool completely\nin small bowl of electric mixer cream the butter\nadd vanilla and egg yolks and beat well\nadd sugar and cooled chocolate\nbeat until thoroughly mixed , scraping the bowl with a rubber spatula\nplace four strips of wax paper around the outer edges of a cake plate\nplace one cake layer on the plate and with a long , narrow metal spatula spread with a thin layer of the chocolate filling\nif you have made more than seven layers , the filling must be spread very thin , in order to have enough for all\nplace another layer on top , adjusting it carefully so that the edges are lined up evenly\ncontinue icing the layers , stacking them as evenly as possible\nspread the remaining chocolate smoothly around the sides first and then over the top\nremove wax paper strips by pulling each one out by a narrow end and refrigerate cake for at least several hours to set the icing\nstore in refrigerator and serve cold\nthis is a very firm cake\nuse a sharp heavy knife for serving\ndobosh torte may be made a day ahead , or it may be frozen\nfor a variation you can put cherry , raspberry or strawberry jam or preserves between one or two layers instead of the chocolate filling\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\ndesserts\noven\neuropean\naustrian\ndinner-party\nholiday-event\ncakes\nchocolate\nstove-top\ndietary\nchristmas\nnew-years\nthanksgiving\nvalentines-day\nequipment\nsmall-appliance\nmixer", "text_length": 4582 }, { "id": "443075", "title": "italian sausage spinach and ricotta cannelloni kelsey nixon", "description": "fresh pasta and and a luscious sauce by kelsey nixon -cooking channel tv chef . i personally would like more italian sausage in the dish. makes 8 large cannelloni 1/2 -3/4 of each may be enough for 1 serving. i made each separate item different days to speed presentation of dish preparation time is total guess", "minutes": 120, "ingredients": [ "extra virgin olive oil", "yellow onion", "sweet italian sausage", "frozen chopped spinach", "ricotta cheese", "parmesan cheese", "eggs", "salt", "black pepper", "flour", "garlic cloves", "fresh basil", "diced tomatoes" ], "steps": [ "in large skillet , heat the olive oil over medium-high heat and saute the onion until fragrant and translucent", "add the italian sausage meat , breaking it up with the back of a wooden spoon and brown it until no longer pink", "about 10 to 12 minutes", "drain the excess fat from the sausage meat , and set aside to cool", "in a large mixing bowl stir together the drained and squeeze-dried spinach , ricotta , 1 1 / 2 cups parmesan , eggs , cooled italian sausage and onion mixture , salt and freshly ground black pepper to taste", "place the oven rack in the center of the oven and preheat the oven to 350 degrees f", "in a large pot of salted boiling water , cook the fresh pasta rectangles for 1 minute and remove with slotted spatula", "set aside", "in a 9x13 inch baking dish , spread 2 cups tomato sauce", "working with 1 pasta rectangle at a time , spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly , leaving the ends open", "repeat until you have 8 cannelloni", "arrange the prepared cannelloni , seam side down , in a single layer in the baking dish", "spoon the remaining 2 cups tomato sauce evenly over the cannelloni", "drizzle edges of pasta with olive oil to crisp", "sprinkle the remaining 1 / 2 cup parmesan over the top", "bake the cannelloni for 30 minutes and let it stand for 10 minutes before serving", "to make the fresh pasta dough:", "mound the flour on a clean work surface", "hollow out the center making a well in the middle of the flour with steep sides", "not too steep or will cave in make big enough well for ingredients", "break the eggs into the well", "add the salt , and olive oil to the hollow center and gently mix together with a fork", "gradually start incorporating the flour by pulling in the flour from the sides of the well", "as you incorporate more of the flour , the dough will start to take shape", "with your hands or a bench scraper continue working the dough until it comes together", "if the dough is too dry , add a little water", "if too wet or sticky , add a little flour", "begin kneading the dough and keep kneading until it becomes smooth and elastic", "about 6-10 minutes", "at this point , set the dough aside , cover it with plastic and let it rest for 30 minutes", "you can store the dough in the refrigerator for up to 24 hours", "but allow it to return to room temperature before rolling it out", "divide the pasta dough into 4 even sections", "keep each section covered with plastic wrap or a clean towel while you work with each one", "flour the dough , the rollers of a pasta roller", "your hands , and the work surface", "you eventually will have 8 canneloni sometimes i roll out and then cut each in half other times it is too hard and i cut in half before i roll out", "if using a pasta machine", "flatten 1 of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk", "dust the disk , the roller , and your hands with additional flour", "flour a baking sheet to hold the rolled out finished pasta", "with the roller on the widest setting , pass the pasta through the machine's rollers a few times until it is smooth again", "begin adjusting the pasta machine settings to become thinner , passing the dough through 2 times at each setting", "if rolling the pasta by hand: flatten a dough piece into a thick oval disk with your hands", "flour a baking sheet for the rolled out finished pasta", "place the oval dough disk on a floured work surface , and sprinkle the additional flour", "begin rolling out the dough with a floured rolling pin working from the center of the dough outwards , constantly moving the dough and lifting it to make sure it's not sticking", "to make the simple tomato sauce", "in a large saucepan , heat the olive oil over medium heat", "add the onion , and garlic and cook until soft and golden brown", "add the basil and cook for an additional 3-5 minutes", "add the canned tomato with their juices and bring to boil", "stirring often", "lower the heat and simmer for 15 to 20 minutes , until the sauce has thickened", "with a potato masher , break up the tomatoes to achieve a sauce-like consistency", "season with salt and freshly ground black pepper and serve", "cook's" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "casseroles", "main-dish", "eggs-dairy", "pork", "vegetables", "european", "dinner-party", "italian", "cheese", "dietary", "low-calorie", "low-carb", "low-in-something", "meat", "pork-sausage", "4-hours-or-less" ], "nutrition": { "calories": 522.7, "total_fat": 43.0, "sugar": 28.0, "sodium": 30.0, "protein": 58.0, "saturated_fat": 56.0, "carbohydrates": 13.0 }, "raw_text": "italian sausage spinach and ricotta cannelloni kelsey nixon\nIngredients:\nextra virgin olive oil\nyellow onion\nsweet italian sausage\nfrozen chopped spinach\nricotta cheese\nparmesan cheese\neggs\nsalt\nblack pepper\nflour\ngarlic cloves\nfresh basil\ndiced tomatoes\nSteps:\nin large skillet , heat the olive oil over medium-high heat and saute the onion until fragrant and translucent\nadd the italian sausage meat , breaking it up with the back of a wooden spoon and brown it until no longer pink\nabout 10 to 12 minutes\ndrain the excess fat from the sausage meat , and set aside to cool\nin a large mixing bowl stir together the drained and squeeze-dried spinach , ricotta , 1 1 / 2 cups parmesan , eggs , cooled italian sausage and onion mixture , salt and freshly ground black pepper to taste\nplace the oven rack in the center of the oven and preheat the oven to 350 degrees f\nin a large pot of salted boiling water , cook the fresh pasta rectangles for 1 minute and remove with slotted spatula\nset aside\nin a 9x13 inch baking dish , spread 2 cups tomato sauce\nworking with 1 pasta rectangle at a time , spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly , leaving the ends open\nrepeat until you have 8 cannelloni\narrange the prepared cannelloni , seam side down , in a single layer in the baking dish\nspoon the remaining 2 cups tomato sauce evenly over the cannelloni\ndrizzle edges of pasta with olive oil to crisp\nsprinkle the remaining 1 / 2 cup parmesan over the top\nbake the cannelloni for 30 minutes and let it stand for 10 minutes before serving\nto make the fresh pasta dough:\nmound the flour on a clean work surface\nhollow out the center making a well in the middle of the flour with steep sides\nnot too steep or will cave in make big enough well for ingredients\nbreak the eggs into the well\nadd the salt , and olive oil to the hollow center and gently mix together with a fork\ngradually start incorporating the flour by pulling in the flour from the sides of the well\nas you incorporate more of the flour , the dough will start to take shape\nwith your hands or a bench scraper continue working the dough until it comes together\nif the dough is too dry , add a little water\nif too wet or sticky , add a little flour\nbegin kneading the dough and keep kneading until it becomes smooth and elastic\nabout 6-10 minutes\nat this point , set the dough aside , cover it with plastic and let it rest for 30 minutes\nyou can store the dough in the refrigerator for up to 24 hours\nbut allow it to return to room temperature before rolling it out\ndivide the pasta dough into 4 even sections\nkeep each section covered with plastic wrap or a clean towel while you work with each one\nflour the dough , the rollers of a pasta roller\nyour hands , and the work surface\nyou eventually will have 8 canneloni sometimes i roll out and then cut each in half other times it is too hard and i cut in half before i roll out\nif using a pasta machine\nflatten 1 of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk\ndust the disk , the roller , and your hands with additional flour\nflour a baking sheet to hold the rolled out finished pasta\nwith the roller on the widest setting , pass the pasta through the machine's rollers a few times until it is smooth again\nbegin adjusting the pasta machine settings to become thinner , passing the dough through 2 times at each setting\nif rolling the pasta by hand: flatten a dough piece into a thick oval disk with your hands\nflour a baking sheet for the rolled out finished pasta\nplace the oval dough disk on a floured work surface , and sprinkle the additional flour\nbegin rolling out the dough with a floured rolling pin working from the center of the dough outwards , constantly moving the dough and lifting it to make sure it's not sticking\nto make the simple tomato sauce\nin a large saucepan , heat the olive oil over medium heat\nadd the onion , and garlic and cook until soft and golden brown\nadd the basil and cook for an additional 3-5 minutes\nadd the canned tomato with their juices and bring to boil\nstirring often\nlower the heat and simmer for 15 to 20 minutes , until the sauce has thickened\nwith a potato masher , break up the tomatoes to achieve a sauce-like consistency\nseason with salt and freshly ground black pepper and serve\ncook's\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\ncasseroles\nmain-dish\neggs-dairy\npork\nvegetables\neuropean\ndinner-party\nitalian\ncheese\ndietary\nlow-calorie\nlow-carb\nlow-in-something\nmeat\npork-sausage\n4-hours-or-less", "text_length": 4571 }, { "id": "413958", "title": "very berry bread pudding", "description": "it's said that \"necessity is the mother of invention,\" and that's how my version of bread pudding was created. i had never made one prior to having guests for dinner that requested a bread pudding for dessert. \"no problem!\", i thought, \"how hard can it be to make?\" i chose a classic betty crocker recipe, made it, served it, and couldn't eat more than a spoonful! my guests had no problem with it but for me, it was boring, mediocre and didn't hold my interest. because my family refuses to eat raisins and i was so sorely disappointed in the original recipe, i spent a week with my cookbooks, pouring over them and taking notes from various recipes. i ultimately decided to treat each aspect of the bread pudding as a single unit: if i'd love to eat the custard, alone, than it was a winner. same went for the bread: if it was such a great bread that i could eat it plain, then it had to be included. and since raisins were out, i decided to use mixed berries as a contrast against the custardy bread filling. and what came out of the oven was a winner! because the pudding is so creamy and slightly sweet, the sharp tang of the berries just zipped right through the sweetness and burst onto your tongue, making you almost draw in your breath from the delicious contrast. then, add the orange-flavoured whipped cream, which added another layer of distinct flavour to it, and it was a hit...in our home! is this the most economical bread pudding, using scraps of this and that? no. is this the simplest of bread pudding recipes to create, dumping stale bread and milk together, toss in an egg or two, a handful of raisins and into the oven? no, again. but, this is a bread pudding that will make you proud to serve it at your table. it's a bread pudding that treated each element with the respect that it deserved, creating a quality dessert. so, if you want a slightly more upscale version of a bread pudding that is sure to wow your family, please try my version, that will become our standard from now on. and yes!, the temperature is correct: it's 335 degrees; i split the difference between 325 for custard and 350 for cake. this way, the bread browns nicely but the custard doesn't overbake. enjoy!", "minutes": 90, "ingredients": [ "berries", "bread", "milk", "eggs", "egg yolks", "sugar", "vanilla extract", "almond extract", "salt", "ground ginger", "ground cinnamon", "heavy whipping cream", "powdered sugar", "orange oil" ], "steps": [ "this meant that i had to use a 17\" x 13\" x 2\" deep broiler pan for the bain marie or water bath", "if you choose to use a different size baking dish , results may vary , such as a longer baking time", "my bread pudding ended up being 2", "5\" deep", "directions for bread pudding:", "preheat oven to 335 degrees", "fill tea kettle with enough water to fill a 13\" x 17\" pan , half way up with boiling water", "bring water to boil , then turn down heat to a simmer , for later use", "butter the casserole dish", "set aside", "place the 2 cups of milk in a large saucepan , uncovered , over medium heat", "let the milk heat in the pan , without stirring , until a skin forms on top and it is scalded", "or , if this makes you uneasy , stir the milk and continue heating until small bubbles form along the edges of the pan", "remove from heat", "meanwhile , place the eggs and yolks in a large mixing container with a pouring spout", "beat or whisk briefly , only to mix , not until they are foamy or light", "gradually add the sugar , vanilla and almond extracts , ground cinnamon , ground ginger and salt , beating only until well mixed", "using a 1 / 4 cup measuring cup , slowly add 1 / 4 cup amounts of the hot milk to the egg mixture , stirring gently", "when 1 cup of warm milk has been added into the egg mixture , add the remaining milk and stir gently", "this process is called \"tempering\" , making sure that your eggs don't \"scramble\" in the pan from the heat of the milk ! set aside custard mixture", "in a large bowl , tear the hawaiian rolls apart into large chunks , totaling 6 cups", "using a large mesh strainer , pour your custard mixture slowly over the bread roll cubes", "stir very gently , making sure that the bread rolls are all thoroughly coated", "allow to rest in the bowl for 10 minutes", "stir twice", "while the bread is soaking up the custard , measure out your frozen berries", "i'm lucky enough to have a deep freezer so i have individual bags of the berries , but a quality brand of mixed berries with blueberries , strawberries , raspberries and black raspberries can be used", "they should not be mashed !", "gently fold the 2 cups of mixed frozen berries into the custard / bread mixture", "pour this into the prepared casserole dish , using a spoon to make sure that the berries are well distributed and that the raspberries are pushed down into the custard , to fill their little centers", "place the casserole dish into the broiler pan and place this into the oven , leaving the oven door open", "carefully pour the hot , boiling water into the pan , going up to 1 / 2 the height of the casserole", "however , if you feel more comfortable filling the broiler pan with the hot water prior to placing it into the oven , do what makes sense for you !", "bake for 50 to 60 minutes until a sharp knife inserted 1 inch into the middle of the custard comes out clean", "carefully remove the broiler pan and place on a heat-proof surface", "lift the casserole out of the water , place it on a wire rack and cool for 1 hour or until a comfortable eating temperature", "allow water in broiler pan to cool , dump out when safe to the touch", "serve warm , cool , cold", "plain or with topping of choice", "just enjoy it , however you please !", "directions for orange whipped cream:", "have all of your ingredients and equipment ice cold ! i store the beaters in the bowl in my frig and have a small dish of the sifted powdered sugar in there , too", "remove bowl , beaters , whipping cream and powdered sugar from the refrigerator", "insert beaters into machine , shake whipping cream mul", "starting out at the lowest speed , beat whipping cream until it slightly thickens", "starting out at a lower speed prevents splashing all over", "once cream begins to thicken , increase speed to medium high and whip until soft peaks begin to form", "increase speed to high and slowly add the powdered sugar to the whipped cream , being sure to reach all corners of the bowl if doing this with a hand mixer", "when firm peaks have formed , add vanilla extract and 2-3 drops of orange oil and blend only until combined , about 10 seconds", "serve a dollop of this on top of the still warm very berry bread pudding", "the whipped cream is also good in your coffee , with a dash of cinnamon !" ], "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "occasion", "desserts", "fruit", "dinner-party", "puddings-and-mousses", "berries", "brunch", "4-hours-or-less" ], "nutrition": { "calories": 579.0, "total_fat": 50.0, "sugar": 101.0, "sodium": 21.0, "protein": 27.0, "saturated_fat": 91.0, "carbohydrates": 19.0 }, "raw_text": "very berry bread pudding\nIngredients:\nberries\nbread\nmilk\neggs\negg yolks\nsugar\nvanilla extract\nalmond extract\nsalt\nground ginger\nground cinnamon\nheavy whipping cream\npowdered sugar\norange oil\nSteps:\nthis meant that i had to use a 17\" x 13\" x 2\" deep broiler pan for the bain marie or water bath\nif you choose to use a different size baking dish , results may vary , such as a longer baking time\nmy bread pudding ended up being 2\n5\" deep\ndirections for bread pudding:\npreheat oven to 335 degrees\nfill tea kettle with enough water to fill a 13\" x 17\" pan , half way up with boiling water\nbring water to boil , then turn down heat to a simmer , for later use\nbutter the casserole dish\nset aside\nplace the 2 cups of milk in a large saucepan , uncovered , over medium heat\nlet the milk heat in the pan , without stirring , until a skin forms on top and it is scalded\nor , if this makes you uneasy , stir the milk and continue heating until small bubbles form along the edges of the pan\nremove from heat\nmeanwhile , place the eggs and yolks in a large mixing container with a pouring spout\nbeat or whisk briefly , only to mix , not until they are foamy or light\ngradually add the sugar , vanilla and almond extracts , ground cinnamon , ground ginger and salt , beating only until well mixed\nusing a 1 / 4 cup measuring cup , slowly add 1 / 4 cup amounts of the hot milk to the egg mixture , stirring gently\nwhen 1 cup of warm milk has been added into the egg mixture , add the remaining milk and stir gently\nthis process is called \"tempering\" , making sure that your eggs don't \"scramble\" in the pan from the heat of the milk ! set aside custard mixture\nin a large bowl , tear the hawaiian rolls apart into large chunks , totaling 6 cups\nusing a large mesh strainer , pour your custard mixture slowly over the bread roll cubes\nstir very gently , making sure that the bread rolls are all thoroughly coated\nallow to rest in the bowl for 10 minutes\nstir twice\nwhile the bread is soaking up the custard , measure out your frozen berries\ni'm lucky enough to have a deep freezer so i have individual bags of the berries , but a quality brand of mixed berries with blueberries , strawberries , raspberries and black raspberries can be used\nthey should not be mashed !\ngently fold the 2 cups of mixed frozen berries into the custard / bread mixture\npour this into the prepared casserole dish , using a spoon to make sure that the berries are well distributed and that the raspberries are pushed down into the custard , to fill their little centers\nplace the casserole dish into the broiler pan and place this into the oven , leaving the oven door open\ncarefully pour the hot , boiling water into the pan , going up to 1 / 2 the height of the casserole\nhowever , if you feel more comfortable filling the broiler pan with the hot water prior to placing it into the oven , do what makes sense for you !\nbake for 50 to 60 minutes until a sharp knife inserted 1 inch into the middle of the custard comes out clean\ncarefully remove the broiler pan and place on a heat-proof surface\nlift the casserole out of the water , place it on a wire rack and cool for 1 hour or until a comfortable eating temperature\nallow water in broiler pan to cool , dump out when safe to the touch\nserve warm , cool , cold\nplain or with topping of choice\njust enjoy it , however you please !\ndirections for orange whipped cream:\nhave all of your ingredients and equipment ice cold ! i store the beaters in the bowl in my frig and have a small dish of the sifted powdered sugar in there , too\nremove bowl , beaters , whipping cream and powdered sugar from the refrigerator\ninsert beaters into machine , shake whipping cream mul\nstarting out at the lowest speed , beat whipping cream until it slightly thickens\nstarting out at a lower speed prevents splashing all over\nonce cream begins to thicken , increase speed to medium high and whip until soft peaks begin to form\nincrease speed to high and slowly add the powdered sugar to the whipped cream , being sure to reach all corners of the bowl if doing this with a hand mixer\nwhen firm peaks have formed , add vanilla extract and 2-3 drops of orange oil and blend only until combined , about 10 seconds\nserve a dollop of this on top of the still warm very berry bread pudding\nthe whipped cream is also good in your coffee , with a dash of cinnamon !\nTags:\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\ndesserts\nfruit\ndinner-party\npuddings-and-mousses\nberries\nbrunch\n4-hours-or-less", "text_length": 4496 }, { "id": "325615", "title": "hazelnut chocolate mocha torte", "description": "this cake is a base of hazelnut meringue topped by a mocha bavarian cream, covered by a thin layer of chocolate genoise and frosted with cocoa whipped cream. can you say d e l i c i o u s !!! this is a time consuming dessert but so worth it. i love to entertain with this and hear the ohs and ahs. plan on completing this 2 hours before serving to let the flavors mellow.", "minutes": 240, "ingredients": [ "unflavored gelatin", "milk", "instant coffee", "cognac", "egg yolks", "granulated sugar", "salt", "heavy cream", "hazelnuts", "superfine sugar", "cornstarch", "egg whites", "cream of tartar", "unsalted butter", "flour", "unsweetened cocoa", "eggs", "vanilla", "confectioners' sugar", "semisweet chocolate" ], "steps": [ "make the bavarian creme: lightly oil a round , shallow casserole or bowl approximately 10 inches in diameter", "line it with a layer of plastic wrap large enough to overhang the edges", "in a small cup , sprinkle the gelatin over 1 / 4 cup of the milk", "set aside", "in another small cup , stir the coffee into the cognac", "set aside", "in a saucepan , scald the remaining 1 cup milk", "meanwhile , whisk together the egg yolks , sugar and salt until light and fluffy", "gradually beat in the scalded milk", "return the mixture to the saucepan and stir constantly over moderate heat until thick enough to coat the back of the clean spoon", "do not allow to boil", "transfer custard to a large bowl and whisk in the reserved gelatin and coffee mixtures , beating to thoroughly dissolve the gelatin", "cool to room temperature , whisking vigorously every couple of minutes to prevent lumping", "when the custard is cool but not set , whip the cream until almost stiff", "whisk a large spoonful of the cream into the custard , then gently fold in the remaining cream", "carefully pour the bavarian cream into the prepared plastic lined bowl", "refrigerate , covered until firm", "make the hazelnut japonaise: preheat the oven to 250", "butter and flour a baking sheet , preferably nonstick , and trace a 10 inch circle onto it , using a cake pan or pot lid as a guide", "blend together the hazelnuts , 1 / 2 cup of the superfine sugar and the cornstarch", "set aside", "beat the egg whites until foamy , then add the cream of tartar and continue beating until the whites form soft peaks", "beating constantly , gradually add the remaining 2 t", "superfine sugar and continue to beat until the meringue is stiff and glossy", "lightly fold the hazelnut mixture into the meringue", "spread the meringue onto the 10 inch circle on the baking sheet", "bake for 45 minutes , or until the meringue is set but still somewhat soft and just beginning to brown lightly", "using a thin metal spatula , loosen the baked meringue layer from the baking sheet", "if it is too fragile to remove from the sheet , cool it on its baking sheet set on a wire rack , and then loosen from the sheet", "meanwhile , prepare the chocolate genoise: preheat a second oven , of you have one to 350", "otherwise , when the meringue is done , raise the heat to 350", "lightly butter a round , flat pan at least 12 inches in diameter", "line the bottom of the pan with a circle of waxed paper or parchment", "lightly butter and flour the paper and sides of the pan", "in a small saucepan , melt the butter over low heat", "skim off the foam carefully", "cool slightly", "into a small bowl , sift the flour and cocoa together", "in a large bowl , beat the eggs and the granulated sugar until very light , foamy and almost tripled in volume", "add vanilla , then lightly but rapidly fold the flour-cocoa mixture into the eggs", "when the ingredients are almost but not quite homogeneous , fold in the melted butter", "pour the batter into the prepared pan and bake for 10 to 14 minutes , or until the cake springs back when toughed gently", "remove from the oven and cool briefly in the pan", "invert a pie plate with slanted sides onto a cooling rack , then cover the pie plate with a kitchen towel", "lightly sprinkle the towel with confectioners sugar and invert the genoise onto the towel", "gently peel off the paper and allow the cake to cool", "assemble the torte: carefully transfer the japonaise to a serving platter", "equally carefully , invert the bavarian creme over the japonaise", "peel the plastic wrap off the bavarian and trim any ragged meringue edges off the japonaise", "top the bavarian with the genoise , pressing it into a dome shape if necessary", "make the frosting: whip the cream until thick but not stiff , then add the confectioners sugar , cocoa and vanilla", "whip unti quite stiff", "spread over the torte , flattening the top slightly", "to decorate the cake: using a swivel-bladed peeler , scrape the chocolate into long shavings", "lightly sprinkle the shavings over the torte and chill for a t least 2 hours", "at serving time , dust lightly with confetioners sugar sprinkled through a small sieve" ], "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "occasion", "desserts", "dinner-party", "holiday-event", "chocolate", "dietary", "low-sodium", "low-in-something", "4-hours-or-less" ], "nutrition": { "calories": 460.7, "total_fat": 49.0, "sugar": 115.0, "sodium": 4.0, "protein": 16.0, "saturated_fat": 84.0, "carbohydrates": 13.0 }, "raw_text": "hazelnut chocolate mocha torte\nIngredients:\nunflavored gelatin\nmilk\ninstant coffee\ncognac\negg yolks\ngranulated sugar\nsalt\nheavy cream\nhazelnuts\nsuperfine sugar\ncornstarch\negg whites\ncream of tartar\nunsalted butter\nflour\nunsweetened cocoa\neggs\nvanilla\nconfectioners' sugar\nsemisweet chocolate\nSteps:\nmake the bavarian creme: lightly oil a round , shallow casserole or bowl approximately 10 inches in diameter\nline it with a layer of plastic wrap large enough to overhang the edges\nin a small cup , sprinkle the gelatin over 1 / 4 cup of the milk\nset aside\nin another small cup , stir the coffee into the cognac\nset aside\nin a saucepan , scald the remaining 1 cup milk\nmeanwhile , whisk together the egg yolks , sugar and salt until light and fluffy\ngradually beat in the scalded milk\nreturn the mixture to the saucepan and stir constantly over moderate heat until thick enough to coat the back of the clean spoon\ndo not allow to boil\ntransfer custard to a large bowl and whisk in the reserved gelatin and coffee mixtures , beating to thoroughly dissolve the gelatin\ncool to room temperature , whisking vigorously every couple of minutes to prevent lumping\nwhen the custard is cool but not set , whip the cream until almost stiff\nwhisk a large spoonful of the cream into the custard , then gently fold in the remaining cream\ncarefully pour the bavarian cream into the prepared plastic lined bowl\nrefrigerate , covered until firm\nmake the hazelnut japonaise: preheat the oven to 250\nbutter and flour a baking sheet , preferably nonstick , and trace a 10 inch circle onto it , using a cake pan or pot lid as a guide\nblend together the hazelnuts , 1 / 2 cup of the superfine sugar and the cornstarch\nset aside\nbeat the egg whites until foamy , then add the cream of tartar and continue beating until the whites form soft peaks\nbeating constantly , gradually add the remaining 2 t\nsuperfine sugar and continue to beat until the meringue is stiff and glossy\nlightly fold the hazelnut mixture into the meringue\nspread the meringue onto the 10 inch circle on the baking sheet\nbake for 45 minutes , or until the meringue is set but still somewhat soft and just beginning to brown lightly\nusing a thin metal spatula , loosen the baked meringue layer from the baking sheet\nif it is too fragile to remove from the sheet , cool it on its baking sheet set on a wire rack , and then loosen from the sheet\nmeanwhile , prepare the chocolate genoise: preheat a second oven , of you have one to 350\notherwise , when the meringue is done , raise the heat to 350\nlightly butter a round , flat pan at least 12 inches in diameter\nline the bottom of the pan with a circle of waxed paper or parchment\nlightly butter and flour the paper and sides of the pan\nin a small saucepan , melt the butter over low heat\nskim off the foam carefully\ncool slightly\ninto a small bowl , sift the flour and cocoa together\nin a large bowl , beat the eggs and the granulated sugar until very light , foamy and almost tripled in volume\nadd vanilla , then lightly but rapidly fold the flour-cocoa mixture into the eggs\nwhen the ingredients are almost but not quite homogeneous , fold in the melted butter\npour the batter into the prepared pan and bake for 10 to 14 minutes , or until the cake springs back when toughed gently\nremove from the oven and cool briefly in the pan\ninvert a pie plate with slanted sides onto a cooling rack , then cover the pie plate with a kitchen towel\nlightly sprinkle the towel with confectioners sugar and invert the genoise onto the towel\ngently peel off the paper and allow the cake to cool\nassemble the torte: carefully transfer the japonaise to a serving platter\nequally carefully , invert the bavarian creme over the japonaise\npeel the plastic wrap off the bavarian and trim any ragged meringue edges off the japonaise\ntop the bavarian with the genoise , pressing it into a dome shape if necessary\nmake the frosting: whip the cream until thick but not stiff , then add the confectioners sugar , cocoa and vanilla\nwhip unti quite stiff\nspread over the torte , flattening the top slightly\nto decorate the cake: using a swivel-bladed peeler , scrape the chocolate into long shavings\nlightly sprinkle the shavings over the torte and chill for a t least 2 hours\nat serving time , dust lightly with confetioners sugar sprinkled through a small sieve\nTags:\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\ndesserts\ndinner-party\nholiday-event\nchocolate\ndietary\nlow-sodium\nlow-in-something\n4-hours-or-less", "text_length": 4493 }, { "id": "108877", "title": "mango mousse cake", "description": "an tropical flavor.", "minutes": 59, "ingredients": [ "cake flour", "baking powder", "salt", "eggs", "vanilla extract", "sugar", "unflavored gelatin", "water", "mangoes", "confectioners' sugar", "whipping cream", "nonfat sour cream", "seedless raspberry jam", "sliced almonds", "heavy cream", "granulated sugar" ], "steps": [ "make sponge cake: preheat oven to 350f", "lightly butter bottom and side of a 10-inch springform cake pan", "line bottom of the pan with a circle of baking parchment or waxed paper", "dust side of the pan with flour and tap out excess", "in a small bowl , whisk together flour , baking powder , and salt", "sift flour mixture onto a piece of waxed paper", "in a large bowl , using a hand-held electric mixer set at high speed , beat egg yolks and 2 tablespoons of granulated sugar for 4 to 6 minutes , until batter is pale yellow and forms a thick ribbon", "beat in vanilla", "beat egg whites at low speed until frothy", "gradually increase speed to high and continue beating soft peaks start to form", "one teaspoon at a time , gradually add remaining 2 tablespoons of sugar and continue beating whites until they form stiff , shiny peaks", "scrape 1 / 3 of whites on top of beaten egg yolks", "resift 1 / 3 of flour mixture over whites and fold flour mixture and egg whites into egg yolk mixture , making sure to free any flour that may be clinging to side of the bowl", "one-third at a time , gently fold in remaining whites with 1 / 3 of resifted flour mixture", "do not overfold", "scrape batter into prepared pan", "bake cake for 8 to 12 minutes , until center springs back when gently touched", "cool cake in pan on a wire rack for 5 minutes", "remove from pan and cool completely", "make the mango mousse: put water in a small heatproof cup", "sprinkle gelatin over water and let stand for 5 minutes to soften", "place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup", "heat gelatin mixture in hot , not simmering water", "stir gelatin mixture frequently for 2 to 3 minutes , until gelatin granules dissolve completely and mixture is clear", "remove pan from heat", "leave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use", "peel mangoes and cut fruit away from pit", "cut fruit into large chunks", "combine half of mango chunks with 1 / 2 cup of sugar in bowl of a food processor", "process mangoes for 40 to 60 seconds , until pureed", "transfer pureed mangoes to a large saucepan", "repeat with remaining mangoes and 1 / 2 cup of sugar", "cook the mango mixture over medium-low heat , stirring constantly until warm", "remove saucepan from the heat", "add the gelatin mixture and vanilla and whisk until blended", "transfer mango mixture to a large bowl and cool to room temperature", "in a chilled large bowl , beat the heavy cream and sour cream until mixture forms soft peaks", "fold 1 / 3 of whipped cream into mango mixture to lighten it", "fold in remaining whipped cream", "assemble cake: remove side from a 10-by-3-inch springform pan", "trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan", "reattach side of springform pan", "remove paper circle from bottom of cake", "spread raspberry jam in an even layer over top of cake", "place cake layer in bottom of prepared pan", "scrape mango mousse over cake layer and smooth it into an even layer", "cover with plastic wrap and freeze for at least 6 hours or overnight", "unmold cake: using a portable blow dryer or damp very hot towel , carefully heat outside of springform pan until edge of mousse melts slightly", "release clamp on side of springform pan and gently lift it up and remove it from around side of the cake", "defrost cake in refrigerator for at least 3 hours , until ready to decorate", "decorate cake: spread toasted almonds on a piece of waxed paper", "set aside 28 of best almond halves to garnish cake", "lift cake up on cardboard cake circle , supporting bottom of cake in one hand", "scoop up almonds and gently press them against side of cake , working around cake until side is completely covered", "put cake on a serving plate", "in a chilled small bowl , using a hand-held electric mixer set at medium speed , beat cream with the sugar until stiff peaks begin to form", "fill a pastry bag fitted with a large closed star", "pipe 14 rosettes around top edge of cake", "garnish each rosette with 2 toasted almond slices", "refrigerate cake until ready to serve", "by lisa morley , chef and owner of a sweet affair in naples , florida , in the chocolatier recipe collection on the worldwideweb" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "for-large-groups", "desserts", "cakes", "dietary", "number-of-servings" ], "nutrition": { "calories": 325.8, "total_fat": 28.0, "sugar": 115.0, "sodium": 2.0, "protein": 9.0, "saturated_fat": 51.0, "carbohydrates": 12.0 }, "raw_text": "mango mousse cake\nIngredients:\ncake flour\nbaking powder\nsalt\neggs\nvanilla extract\nsugar\nunflavored gelatin\nwater\nmangoes\nconfectioners' sugar\nwhipping cream\nnonfat sour cream\nseedless raspberry jam\nsliced almonds\nheavy cream\ngranulated sugar\nSteps:\nmake sponge cake: preheat oven to 350f\nlightly butter bottom and side of a 10-inch springform cake pan\nline bottom of the pan with a circle of baking parchment or waxed paper\ndust side of the pan with flour and tap out excess\nin a small bowl , whisk together flour , baking powder , and salt\nsift flour mixture onto a piece of waxed paper\nin a large bowl , using a hand-held electric mixer set at high speed , beat egg yolks and 2 tablespoons of granulated sugar for 4 to 6 minutes , until batter is pale yellow and forms a thick ribbon\nbeat in vanilla\nbeat egg whites at low speed until frothy\ngradually increase speed to high and continue beating soft peaks start to form\none teaspoon at a time , gradually add remaining 2 tablespoons of sugar and continue beating whites until they form stiff , shiny peaks\nscrape 1 / 3 of whites on top of beaten egg yolks\nresift 1 / 3 of flour mixture over whites and fold flour mixture and egg whites into egg yolk mixture , making sure to free any flour that may be clinging to side of the bowl\none-third at a time , gently fold in remaining whites with 1 / 3 of resifted flour mixture\ndo not overfold\nscrape batter into prepared pan\nbake cake for 8 to 12 minutes , until center springs back when gently touched\ncool cake in pan on a wire rack for 5 minutes\nremove from pan and cool completely\nmake the mango mousse: put water in a small heatproof cup\nsprinkle gelatin over water and let stand for 5 minutes to soften\nplace cup with softened gelatin in a saucepan with enough water to come halfway up side of cup\nheat gelatin mixture in hot , not simmering water\nstir gelatin mixture frequently for 2 to 3 minutes , until gelatin granules dissolve completely and mixture is clear\nremove pan from heat\nleave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use\npeel mangoes and cut fruit away from pit\ncut fruit into large chunks\ncombine half of mango chunks with 1 / 2 cup of sugar in bowl of a food processor\nprocess mangoes for 40 to 60 seconds , until pureed\ntransfer pureed mangoes to a large saucepan\nrepeat with remaining mangoes and 1 / 2 cup of sugar\ncook the mango mixture over medium-low heat , stirring constantly until warm\nremove saucepan from the heat\nadd the gelatin mixture and vanilla and whisk until blended\ntransfer mango mixture to a large bowl and cool to room temperature\nin a chilled large bowl , beat the heavy cream and sour cream until mixture forms soft peaks\nfold 1 / 3 of whipped cream into mango mixture to lighten it\nfold in remaining whipped cream\nassemble cake: remove side from a 10-by-3-inch springform pan\ntrim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan\nreattach side of springform pan\nremove paper circle from bottom of cake\nspread raspberry jam in an even layer over top of cake\nplace cake layer in bottom of prepared pan\nscrape mango mousse over cake layer and smooth it into an even layer\ncover with plastic wrap and freeze for at least 6 hours or overnight\nunmold cake: using a portable blow dryer or damp very hot towel , carefully heat outside of springform pan until edge of mousse melts slightly\nrelease clamp on side of springform pan and gently lift it up and remove it from around side of the cake\ndefrost cake in refrigerator for at least 3 hours , until ready to decorate\ndecorate cake: spread toasted almonds on a piece of waxed paper\nset aside 28 of best almond halves to garnish cake\nlift cake up on cardboard cake circle , supporting bottom of cake in one hand\nscoop up almonds and gently press them against side of cake , working around cake until side is completely covered\nput cake on a serving plate\nin a chilled small bowl , using a hand-held electric mixer set at medium speed , beat cream with the sugar until stiff peaks begin to form\nfill a pastry bag fitted with a large closed star\npipe 14 rosettes around top edge of cake\ngarnish each rosette with 2 toasted almond slices\nrefrigerate cake until ready to serve\nby lisa morley , chef and owner of a sweet affair in naples , florida , in the chocolatier recipe collection on the worldwideweb\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\npreparation\nfor-large-groups\ndesserts\ncakes\ndietary\nnumber-of-servings", "text_length": 4493 }, { "id": "386378", "title": "layered brownies white chocolate caramel cacao nib gelato", "description": "these \"hawks bars\" are what my friend, judy, has chosen for one of the desserts that she is serving for her big shindig for summer's end! these bars have been named after \"hawks\"a restaurant in granite bay, ca. owned by michael fagoni and molly hawks. super-sweet fudgy brownies are topped with layers of white-chocolate-flavored caramel, bittersweet chocolate ganache, and candied pecans and served with a scoop of not-too-sweet cacao nib gelato.;) amazing! incredible!! bon appetit magazine, september 2009 edition. chilling, cooling & freezer time all included.<> bits of shell roasted cacao beans; available at specialty food stores.", "minutes": 860, "ingredients": [ "sugar", "water", "pecan halves", "unsalted butter", "bittersweet chocolate", "unsweetened cocoa powder", "all-purpose flour", "salt", "eggs", "vanilla extract", "unflavored gelatin", "heavy whipping cream", "white chocolate", "whipping cream", "whole milk", "cacao", "vanilla bean", "egg yolks" ], "steps": [ "for candied pecans:", "lightly butter baking sheet", "stir sugar and 1 / 4 cup water in large nonstick skillet over medium heat until sugar dissolves", "increase heat and boil until sugar syrup is light golden , occasionally brushing down sides of skillet with wet pastry brush , about 8 minutes", "add pecans and stir until syrup coats pecans , about 1 minute", "immediately pour pecans out onto prepared baking sheet", "spread in single layer with heatproof spatula", "cool completely and coarsely chop nuts", "do ahead: can be made 2 days ahead", "store airtight at room temperature", "for brownies:", "preheat oven to 350f", "line 8x8x2-inch metal baking pan with foil", "butter foil", "combine 1 / 2 cup butter and bittersweet chocolate in heavy medium saucepan", "stir over medium-low heat until melted and smooth", "remove from heat", "cool slightly", "whisk cocoa powder , flour , and salt in small bowl", "whisk sugar , eggs , and vanilla in medium bowl to blend", "pour butter mixture into sugar mixture", "whisk until blended", "add cocoa mixture", "whisk until blended", "transfer brownie batter to prepared baking pan", "smooth top", "bake brownie until tester inserted into center comes out with moist crumbs attached , 18 to 20 minutes", "allow brownie to cool slightly , then gently press down on edges to form flat , even layer", "cool completely in pan on rack", "for white-chocolate caramel:", "spoon 1 tablespoon water into small bowl", "sprinkle gelatin over and stir to blend", "let stand until gelatin softens , about 15 minutes", "meanwhile , combine remaining 2 tablespoons water , sugar , and pinch of salt in heavy small saucepan", "stir over medium heat until sugar dissolves", "increase heat and boil until syrup is deep amber , occasionally swirling pan and brushing down sides with wet pastry brush , about 8 minutes", "slowly add cream & reduce heat to low", "stir to dissolve any caramel bits", "remove from heat", "let cool 5 minutes", "add gelatin mixture", "stir until gelatin dissolves", "add white chocolate", "whisk until melted and smooth", "whisk in butter", "pour caramel atop cooled brownie", "spread evenly to cover completely", "chill uncovered until caramel firms slightly , at least 8 hours or overnight", "for bittersweet-chocolate ganache:", "bring cream to simmer in small saucepan", "remove from heat", "add chocolate", "whisk until melted and smooth", "cool until mixture is slightly thickened but still pourable , about 15 minutes", "pour ganache atop caramel on brownie", "spread just to edges", "sprinkle chopped candied pecans evenly over", "chill uncovered until ganache is firm enough to cut , about 4 hours", "do ahead: can be made 2 days ahead", "cover and keep chilled", "cacao nib gelato:", "combine whipping cream , milk , and cacao nibs in heavy large saucepan", "scrape in the seeds from vanilla bean", "add bean and bring mixture to simmer", "remove from heat", "cover and let mixture steep 30 minutes", "uncover and return to simmer", "whisk egg yolks and sugar in large heatproof bowl until mixture is pale yellow and slightly thickened", "gradually add hot cream mixture to yolk mixture , whisking until blended", "return mixture to same saucepan and stir over medium low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted in custard registers 170f , about 5 minutes", "transfer custard to medium bowl", "cover and chill overnight", "pour custard through fine strainer set over bowl , discard solids in strainer", "transfer custard to ice cream maker and proocess according to manufacturer's instructions & transfer gelato to freezer container", "cover and freeze until ice cream is firm , at least 8 hours or overnight", "do ahead - can be made 3 days ahead", "keep frozen", "assembly:", "using foil as aid , lift brownie out of pan", "place on work surface", "fold foil sides down", "using sharp knife , trim off about 1 / 4 inch of brownie on all sides", "cut brownie into eight 3 1 / 2-inch-long , 13 / 4-inch-wide bars", "place 1 brownie bar and scoop of cacao nib gelato on each of 8 plates and serve", "e n j o y !" ], "tags": [ "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "desserts", "fruit", "american", "dinner-party", "holiday-event", "cookies-and-brownies", "frozen-desserts", "chocolate", "bar-cookies", "nuts", "new-years", "thanksgiving", "presentation", "served-cold" ], "nutrition": { "calories": 786.0, "total_fat": 93.0, "sugar": 202.0, "sodium": 5.0, "protein": 17.0, "saturated_fat": 159.0, "carbohydrates": 19.0 }, "raw_text": "layered brownies white chocolate caramel cacao nib gelato\nIngredients:\nsugar\nwater\npecan halves\nunsalted butter\nbittersweet chocolate\nunsweetened cocoa powder\nall-purpose flour\nsalt\neggs\nvanilla extract\nunflavored gelatin\nheavy whipping cream\nwhite chocolate\nwhipping cream\nwhole milk\ncacao\nvanilla bean\negg yolks\nSteps:\nfor candied pecans:\nlightly butter baking sheet\nstir sugar and 1 / 4 cup water in large nonstick skillet over medium heat until sugar dissolves\nincrease heat and boil until sugar syrup is light golden , occasionally brushing down sides of skillet with wet pastry brush , about 8 minutes\nadd pecans and stir until syrup coats pecans , about 1 minute\nimmediately pour pecans out onto prepared baking sheet\nspread in single layer with heatproof spatula\ncool completely and coarsely chop nuts\ndo ahead: can be made 2 days ahead\nstore airtight at room temperature\nfor brownies:\npreheat oven to 350f\nline 8x8x2-inch metal baking pan with foil\nbutter foil\ncombine 1 / 2 cup butter and bittersweet chocolate in heavy medium saucepan\nstir over medium-low heat until melted and smooth\nremove from heat\ncool slightly\nwhisk cocoa powder , flour , and salt in small bowl\nwhisk sugar , eggs , and vanilla in medium bowl to blend\npour butter mixture into sugar mixture\nwhisk until blended\nadd cocoa mixture\nwhisk until blended\ntransfer brownie batter to prepared baking pan\nsmooth top\nbake brownie until tester inserted into center comes out with moist crumbs attached , 18 to 20 minutes\nallow brownie to cool slightly , then gently press down on edges to form flat , even layer\ncool completely in pan on rack\nfor white-chocolate caramel:\nspoon 1 tablespoon water into small bowl\nsprinkle gelatin over and stir to blend\nlet stand until gelatin softens , about 15 minutes\nmeanwhile , combine remaining 2 tablespoons water , sugar , and pinch of salt in heavy small saucepan\nstir over medium heat until sugar dissolves\nincrease heat and boil until syrup is deep amber , occasionally swirling pan and brushing down sides with wet pastry brush , about 8 minutes\nslowly add cream & reduce heat to low\nstir to dissolve any caramel bits\nremove from heat\nlet cool 5 minutes\nadd gelatin mixture\nstir until gelatin dissolves\nadd white chocolate\nwhisk until melted and smooth\nwhisk in butter\npour caramel atop cooled brownie\nspread evenly to cover completely\nchill uncovered until caramel firms slightly , at least 8 hours or overnight\nfor bittersweet-chocolate ganache:\nbring cream to simmer in small saucepan\nremove from heat\nadd chocolate\nwhisk until melted and smooth\ncool until mixture is slightly thickened but still pourable , about 15 minutes\npour ganache atop caramel on brownie\nspread just to edges\nsprinkle chopped candied pecans evenly over\nchill uncovered until ganache is firm enough to cut , about 4 hours\ndo ahead: can be made 2 days ahead\ncover and keep chilled\ncacao nib gelato:\ncombine whipping cream , milk , and cacao nibs in heavy large saucepan\nscrape in the seeds from vanilla bean\nadd bean and bring mixture to simmer\nremove from heat\ncover and let mixture steep 30 minutes\nuncover and return to simmer\nwhisk egg yolks and sugar in large heatproof bowl until mixture is pale yellow and slightly thickened\ngradually add hot cream mixture to yolk mixture , whisking until blended\nreturn mixture to same saucepan and stir over medium low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted in custard registers 170f , about 5 minutes\ntransfer custard to medium bowl\ncover and chill overnight\npour custard through fine strainer set over bowl , discard solids in strainer\ntransfer custard to ice cream maker and proocess according to manufacturer's instructions & transfer gelato to freezer container\ncover and freeze until ice cream is firm , at least 8 hours or overnight\ndo ahead - can be made 3 days ahead\nkeep frozen\nassembly:\nusing foil as aid , lift brownie out of pan\nplace on work surface\nfold foil sides down\nusing sharp knife , trim off about 1 / 4 inch of brownie on all sides\ncut brownie into eight 3 1 / 2-inch-long , 13 / 4-inch-wide bars\nplace 1 brownie bar and scoop of cacao nib gelato on each of 8 plates and serve\ne n j o y !\nTags:\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\ndesserts\nfruit\namerican\ndinner-party\nholiday-event\ncookies-and-brownies\nfrozen-desserts\nchocolate\nbar-cookies\nnuts\nnew-years\nthanksgiving\npresentation\nserved-cold", "text_length": 4462 }, { "id": "510490", "title": "sticky cinnamon buns 2", "description": "nothing beats sticky buns hot out of the oven!", "minutes": 90, "ingredients": [ "white sugar", "active dry yeast", "warm water", "milk", "butter", "salt", "eggs", "all-purpose flour", "brown sugar", "pecans", "ground cinnamon" ], "steps": [ "1", "in a small bowl , dissolve 1 teaspoon sugar and yeast in warm water", "let stand until creamy , about 10 minutes", "warm the milk in a small saucepan until it bubbles , then remove from heat", "mix in 1 / 4 cup sugar , 1 / 4 cup butter and salt", "stir until melted", "let cool until lukewarm", "2", "in a large bowl , combine the yeast mixture , milk mixture , eggs and 1 1 / 2 cup flour", "stir well to combine", "stir in the remaining flour , 1 / 2 cup at a time , beating well after each addition", "when the dough has pulled together , turn it out onto a lightly floured surface and knead until smooth and elastic , about 8 minutes", "3", "lightly oil a large bowl , place the dough in the bowl and turn to coat with oil", "cover with a damp cloth and let rise in a warm place until doubled in volume , about 1 hour", "4", "while dough is rising , melt 3 / 4 cup butter in a small saucepan over medium heat", "stir in 3 / 4 cup brown sugar , whisking until smooth", "pour into greased 9x13 inch baking pan", "sprinkle bottom of pan with 1 / 2 cup pecans", "set aside", "melt remaining butter", "set aside", "combine remaining 3 / 4 cup brown sugar , 1 / 2 cup pecans , and cinnamon", "set aside", "5", "turn dough out onto a lightly floured surface , roll into an 18x14 inch rectangle", "brush with 2 tablespoons melted butter , leaving 1 / 2 inch border uncovered", "sprinkle with brown sugar cinnamon mixture", "starting at long side , tightly roll up , pinching seam to seal", "brush with remaining 2 tablespoons butter", "with serrated knife , cut into 15 pieces", "place cut side down , in prepared pan", "cover and let rise for 1 hour or until doubled in volume", "meanwhile , preheat oven to 375f", "6", "bake in preheated oven for 25 to 30 minutes , until golden brown", "let cool in pan for 3 minutes , then invert onto serving platter", "scrape remaining filling from the pan onto the rolls", "my update", "make sure you roll your dough out to 1 / 4\"", "apply butter evenly , then sugar / cinnamon mixture", "holding the rolling pin , gently roll over the sugar / cinnamon mixture", "at the beginning of the roll only 1 / 2\" of dough and pinch down", "now you must begin rolling from each corner , middle , working your way back and forth", "curve your corners toward the center to avoid too much overlap impt: after about 2-3 rolls , carefully lift up each portion and pull away from you , this will \"tuck\" in the dough , be careful not to tear the dough", "a lot to remember , but after you get the hang of it , it's like second nature and you will have picture perfect cinnamon rolls and sticky buns", "here's a trick for cutting the rolls without mashing the dough: take a piece of thread , slide it under the roll , cross the thread and pull quickly", "it works like magic , and you don't have a sticky knife to clean up afterwards !", "just a", "i didn't add the pecans to the brown sugar / cinnamon mixture that went inside the rolls", "i would suggest not melting the butter that you spread on the inside before you roll it up", "if you just spread on a thin layer of softened butter you should end up with a more ooey-gooey feel because you'll have more butter on the inside to melt , which will make the caramel more gooey", "when you use the melted butter you don't get a lot of butter on the inside & i found this tended to give me a dryer--but still good--caramel roll", "i will try again , but next time i won't melt my butter", "have made a couple more times & it definitely works better not to melt the butter for the inside and then i double the caramel for the bottom", "but does need some adjustments", "i did used a 9 x 13 baking pan and i made a little extra filling", "in addition i made some simple white icing and i have to say this is one of the best sticky buns i have ever had", "and i've had quite a lot over the years", "i never thought i'd make a world class sticky bun but i was wrong", "i would highly suggest taking extra time and being extra careful when reading the directions", "in addition , i allowed my first rise to go for approximately 2 hours and it came out perfect", "if you want great sticky buns that will knock the socks off your friends and family , this is it ! happy holidays", "!" ], "tags": [ "time-to-make", "course", "cuisine", "preparation", "occasion", "north-american", "for-large-groups", "desserts", "snacks", "australian", "european", "holiday-event", "comfort-food", "inexpensive", "taste-mood", "number-of-servings", "4-hours-or-less", "from-scratch" ], "nutrition": { "calories": 422.3, "total_fat": 33.0, "sugar": 101.0, "sodium": 12.0, "protein": 11.0, "saturated_fat": 53.0, "carbohydrates": 17.0 }, "raw_text": "sticky cinnamon buns 2\nIngredients:\nwhite sugar\nactive dry yeast\nwarm water\nmilk\nbutter\nsalt\neggs\nall-purpose flour\nbrown sugar\npecans\nground cinnamon\nSteps:\n1\nin a small bowl , dissolve 1 teaspoon sugar and yeast in warm water\nlet stand until creamy , about 10 minutes\nwarm the milk in a small saucepan until it bubbles , then remove from heat\nmix in 1 / 4 cup sugar , 1 / 4 cup butter and salt\nstir until melted\nlet cool until lukewarm\n2\nin a large bowl , combine the yeast mixture , milk mixture , eggs and 1 1 / 2 cup flour\nstir well to combine\nstir in the remaining flour , 1 / 2 cup at a time , beating well after each addition\nwhen the dough has pulled together , turn it out onto a lightly floured surface and knead until smooth and elastic , about 8 minutes\n3\nlightly oil a large bowl , place the dough in the bowl and turn to coat with oil\ncover with a damp cloth and let rise in a warm place until doubled in volume , about 1 hour\n4\nwhile dough is rising , melt 3 / 4 cup butter in a small saucepan over medium heat\nstir in 3 / 4 cup brown sugar , whisking until smooth\npour into greased 9x13 inch baking pan\nsprinkle bottom of pan with 1 / 2 cup pecans\nset aside\nmelt remaining butter\nset aside\ncombine remaining 3 / 4 cup brown sugar , 1 / 2 cup pecans , and cinnamon\nset aside\n5\nturn dough out onto a lightly floured surface , roll into an 18x14 inch rectangle\nbrush with 2 tablespoons melted butter , leaving 1 / 2 inch border uncovered\nsprinkle with brown sugar cinnamon mixture\nstarting at long side , tightly roll up , pinching seam to seal\nbrush with remaining 2 tablespoons butter\nwith serrated knife , cut into 15 pieces\nplace cut side down , in prepared pan\ncover and let rise for 1 hour or until doubled in volume\nmeanwhile , preheat oven to 375f\n6\nbake in preheated oven for 25 to 30 minutes , until golden brown\nlet cool in pan for 3 minutes , then invert onto serving platter\nscrape remaining filling from the pan onto the rolls\nmy update\nmake sure you roll your dough out to 1 / 4\"\napply butter evenly , then sugar / cinnamon mixture\nholding the rolling pin , gently roll over the sugar / cinnamon mixture\nat the beginning of the roll only 1 / 2\" of dough and pinch down\nnow you must begin rolling from each corner , middle , working your way back and forth\ncurve your corners toward the center to avoid too much overlap impt: after about 2-3 rolls , carefully lift up each portion and pull away from you , this will \"tuck\" in the dough , be careful not to tear the dough\na lot to remember , but after you get the hang of it , it's like second nature and you will have picture perfect cinnamon rolls and sticky buns\nhere's a trick for cutting the rolls without mashing the dough: take a piece of thread , slide it under the roll , cross the thread and pull quickly\nit works like magic , and you don't have a sticky knife to clean up afterwards !\njust a\ni didn't add the pecans to the brown sugar / cinnamon mixture that went inside the rolls\ni would suggest not melting the butter that you spread on the inside before you roll it up\nif you just spread on a thin layer of softened butter you should end up with a more ooey-gooey feel because you'll have more butter on the inside to melt , which will make the caramel more gooey\nwhen you use the melted butter you don't get a lot of butter on the inside & i found this tended to give me a dryer--but still good--caramel roll\ni will try again , but next time i won't melt my butter\nhave made a couple more times & it definitely works better not to melt the butter for the inside and then i double the caramel for the bottom\nbut does need some adjustments\ni did used a 9 x 13 baking pan and i made a little extra filling\nin addition i made some simple white icing and i have to say this is one of the best sticky buns i have ever had\nand i've had quite a lot over the years\ni never thought i'd make a world class sticky bun but i was wrong\ni would highly suggest taking extra time and being extra careful when reading the directions\nin addition , i allowed my first rise to go for approximately 2 hours and it came out perfect\nif you want great sticky buns that will knock the socks off your friends and family , this is it ! happy holidays\n!\nTags:\ntime-to-make\ncourse\ncuisine\npreparation\noccasion\nnorth-american\nfor-large-groups\ndesserts\nsnacks\naustralian\neuropean\nholiday-event\ncomfort-food\ninexpensive\ntaste-mood\nnumber-of-servings\n4-hours-or-less\nfrom-scratch", "text_length": 4437 }, { "id": "395716", "title": "layered corn black bean and chorizo chowder", "description": "yes layered soup, well that was their name ... \"creamy corn, chorizo and bean tortilla chowder.\" it was at a small little mexican restaurant in taos, nm, about 10 years ago and it was amazing. the table next to me ordered it and it looked so interesting i had to try it. the soup was topped with small piles of the chorizo, avocado and olives, and cheese on top this beautiful creamy pale yellow corn chowder and then they took a bite and the bottom layer of the soup was black beans. it was picture perfect served in this big wide rimmed white bowl, it was almost to pretty to eat. well it incorporates a spicy layer of black beans, onions and roasted jalapenos, topped with a perfect creamy corn chowder and then topped with small piles of the chorizzo, diced avocados with olives and a pepper jack cheese. a squeeze of lime and cilantro. take advantage of cooking the chorizo, black beans and chowder well ahead of time so when it comes time to serve ... just reheat and plate up. i serve this with my chicken enchiladas with a red sauce. this is a great dish for friends or just family and it is really simple. make some margaritas and time for party.", "minutes": 120, "ingredients": [ "black beans", "jalapenos", "onion", "salsa", "garlic", "chili powder", "cumin", "salt", "pepper", "frozen corn", "yukon gold potato", "flour", "butter", "light cream", "vegetable broth", "cream cheese", "fresh parsley", "scallions", "red pepper flakes", "chorizo sausage", "avocado", "black olives", "lime", "monterey jack pepper cheese", "cilantro", "tortilla chips" ], "steps": [ "jalapenos -- i roast mine just on a small piece of aluminum foil like 4x4 in a 450 degree oven for 10 minutes , turning often", "no oil , no seasoning , just put them in the oven", "they will get nice and charred all on their own", "then remove and put in a bowl or coffee cup or small plate covered with plastic wrap and 10-15 minutes later , they are done", "the skin pulls right off and you can remove the seeds and ribs and chop", "just set to the side", "you can be doing this as you saute the chorizo", "these will be added to the beans in just a few minutes", "chorizo -- remove the chorizo from the casing and brown in a small saute pan on medium high heat until golden brown", "remove once golden brown and no longer pink and then transfer to a plate lined with a paper towel to absorb any grease or drippings", "transfer to a small bowl or tupperware and put in the refrigerator for later", "beans -- now , i like to reserve a tablespoon of the chorizo drippings to cook the beans and onions in , but get rid of the rest - you don't want too much grease", "add the onions and garlic to the chorizo drippings on medium high heat and saute for just a couple of minutes until the onions start to soften", "add the beans and jalapenos , salsa , chili powder , cumin , salt and pepper to taste", "cook on medium heat to combine all the flavors", "my trick -- just take a fork and mash a few of the beans up", "not all , just some", "it adds a nice texture and takes just a seconds", "you don't have to , but i think it adds a lot", "ok , these are done too", "just remove to a bowl or a tupperware container and put in the refrigerator for later", "chowder -- this is such a easy soup", "in a large pot , melt the butter and saute the onion , potato and garlic until slightly soft", "add in the corn and cook on medium high heat , i like to not brown the vegetables , but i do like to get just a little color and a good pan saute for just a couple of minutes", "then i add in the flour and stir well to combine", "cook just another minute then add in the broth and cook about 10 minutes until the vegetables , especially the potatoes are soft", "i like to use my immersion blender right in the in the pot , but you can transfer the mixture to a food processor or even or regular blender", "you want the corn mixture to become nice and creamy", "return the corn to the pot if you did not use an immersion blender and add the cream cheese , and light cream , the remaining 1 cup of corn , salt , pepper and red pepper flakes", "then cook 20 minutes on simmer just to blend all the flavors", "also the natural starch of the potato and the corn will help to thicken the dish", "once everything is heated through , check for thickness", "if you like yours thinner , by all means , add some more broth", "it should be just about right however", "i don't like it too thin", "i also check again for salt and pepper and add in my scallions and parsley and it's done", "toppings -- dice the avocado in small bite size pieces and toss with the olives , lime juice , a little salt and pepper to taste", "go easy on the salt , there is salt in the chowder and the beans and the olives are also salty", "serving -- heat up both the beans and the chorizo in the microwave", "just 1-2 minutes until heated through", "in each serving bowl add 1 / 2 cup of the beans , then top with the corn chowder", "now on top of the chowder , i like to make three small \"piles\" of the toppings", "a couple of tablespoons of the cheese , a couple of the avocado / olives , and a couple of the chorizzo", "squeeze a little lime over the soup and then garnish with one slice of the lime , a light sprinkle of the cilantro and add a few tortilla chips", "it is just a \"fun\" unique soup for entertaining or for dinner with friends", "make a few appetizers and drinks , some of my soup and enchiladas and then a of course dessert", "play some cards on a cold night and just relax", "sometimes a great dinner party doesn't have to be \"fancy", "\"" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "bisques-cream-soups", "soups-stews", "vegetables", "mexican", "dinner-party", "chowders", "spicy", "comfort-food", "meat", "taste-mood", "4-hours-or-less" ], "nutrition": { "calories": 728.3, "total_fat": 75.0, "sugar": 10.0, "sodium": 38.0, "protein": 59.0, "saturated_fat": 116.0, "carbohydrates": 15.0 }, "raw_text": "layered corn black bean and chorizo chowder\nIngredients:\nblack beans\njalapenos\nonion\nsalsa\ngarlic\nchili powder\ncumin\nsalt\npepper\nfrozen corn\nyukon gold potato\nflour\nbutter\nlight cream\nvegetable broth\ncream cheese\nfresh parsley\nscallions\nred pepper flakes\nchorizo sausage\navocado\nblack olives\nlime\nmonterey jack pepper cheese\ncilantro\ntortilla chips\nSteps:\njalapenos -- i roast mine just on a small piece of aluminum foil like 4x4 in a 450 degree oven for 10 minutes , turning often\nno oil , no seasoning , just put them in the oven\nthey will get nice and charred all on their own\nthen remove and put in a bowl or coffee cup or small plate covered with plastic wrap and 10-15 minutes later , they are done\nthe skin pulls right off and you can remove the seeds and ribs and chop\njust set to the side\nyou can be doing this as you saute the chorizo\nthese will be added to the beans in just a few minutes\nchorizo -- remove the chorizo from the casing and brown in a small saute pan on medium high heat until golden brown\nremove once golden brown and no longer pink and then transfer to a plate lined with a paper towel to absorb any grease or drippings\ntransfer to a small bowl or tupperware and put in the refrigerator for later\nbeans -- now , i like to reserve a tablespoon of the chorizo drippings to cook the beans and onions in , but get rid of the rest - you don't want too much grease\nadd the onions and garlic to the chorizo drippings on medium high heat and saute for just a couple of minutes until the onions start to soften\nadd the beans and jalapenos , salsa , chili powder , cumin , salt and pepper to taste\ncook on medium heat to combine all the flavors\nmy trick -- just take a fork and mash a few of the beans up\nnot all , just some\nit adds a nice texture and takes just a seconds\nyou don't have to , but i think it adds a lot\nok , these are done too\njust remove to a bowl or a tupperware container and put in the refrigerator for later\nchowder -- this is such a easy soup\nin a large pot , melt the butter and saute the onion , potato and garlic until slightly soft\nadd in the corn and cook on medium high heat , i like to not brown the vegetables , but i do like to get just a little color and a good pan saute for just a couple of minutes\nthen i add in the flour and stir well to combine\ncook just another minute then add in the broth and cook about 10 minutes until the vegetables , especially the potatoes are soft\ni like to use my immersion blender right in the in the pot , but you can transfer the mixture to a food processor or even or regular blender\nyou want the corn mixture to become nice and creamy\nreturn the corn to the pot if you did not use an immersion blender and add the cream cheese , and light cream , the remaining 1 cup of corn , salt , pepper and red pepper flakes\nthen cook 20 minutes on simmer just to blend all the flavors\nalso the natural starch of the potato and the corn will help to thicken the dish\nonce everything is heated through , check for thickness\nif you like yours thinner , by all means , add some more broth\nit should be just about right however\ni don't like it too thin\ni also check again for salt and pepper and add in my scallions and parsley and it's done\ntoppings -- dice the avocado in small bite size pieces and toss with the olives , lime juice , a little salt and pepper to taste\ngo easy on the salt , there is salt in the chowder and the beans and the olives are also salty\nserving -- heat up both the beans and the chorizo in the microwave\njust 1-2 minutes until heated through\nin each serving bowl add 1 / 2 cup of the beans , then top with the corn chowder\nnow on top of the chowder , i like to make three small \"piles\" of the toppings\na couple of tablespoons of the cheese , a couple of the avocado / olives , and a couple of the chorizzo\nsqueeze a little lime over the soup and then garnish with one slice of the lime , a light sprinkle of the cilantro and add a few tortilla chips\nit is just a \"fun\" unique soup for entertaining or for dinner with friends\nmake a few appetizers and drinks , some of my soup and enchiladas and then a of course dessert\nplay some cards on a cold night and just relax\nsometimes a great dinner party doesn't have to be \"fancy\n\"\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nbisques-cream-soups\nsoups-stews\nvegetables\nmexican\ndinner-party\nchowders\nspicy\ncomfort-food\nmeat\ntaste-mood\n4-hours-or-less", "text_length": 4435 }, { "id": "214024", "title": "vareniki ukrainian filled dumplings", "description": "vareniki are made with a simple noodle dough and can be filled with anything from sauerkraut to sour cherries. while boiling is a traditional method of cooking vareniki, they can also be fried in vegetable oil.", "minutes": 90, "ingredients": [ "unbleached all-purpose flour", "salt", "egg yolks", "vegetable oil", "water", "egg white", "unsalted butter", "onion", "potatoes", "farmer cheese", "colby cheese", "salt and pepper", "egg yolk", "sugar", "vanilla sugar", "bacon", "sauerkraut", "tomato paste", "chicken broth", "sour cherries", "cherry juice", "cherry flavored liqueur", "cornstarch" ], "steps": [ "in a food processor , blend the flour and 1 / 2 tsp salt", "with the motor running , add the egg yolks and the oil through the feed tube", "then pour in the water , in a slow steady stream , until the dough forms a ball around the blade", "transfer the dough to a floured surface and knead until smooth , about 2 minutes", "cover with a cotton towel and let stand for 30 minutes", "divide the dough in half and shape into two balls", "keep one ball covered with the towel while working with the other ball", "on a floured surface with a floured rolling pin , roll out the dough to a very thin sheet , about 1 / 16 inch thick , making sure it doesn't tear", "with a round cookie cutter , cut out circles about 3 inches in diameter", "gather the scraps into a ball and set aside , covered", "have a bowl with the egg white near you", "place a heaping tsp of the desired filling in the middle of each circle", "fold the dough over the filling to form a semi-circle", "brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal", "place the vareniki as they are made on a lightly floured large baking sheet about 1 inch apart and keep covered with a damp cloth", "when you have finished making this batch of vareniki , roll out the 2nd ball of dough and make a second batch", "add the leftover scraps left from the first batch , knead into a ball , and roll out for a final batch of vareniki", "meanwhile , in a large pot , bring 6 quarts of salted water to boil", "reduce the heat to medium so the water simmers and carefully lower half the vareniki into the water", "boil , stirring occasionally with a wooden spoon to prevent sticking , until they rise to the surface , and are cooked through , 6 to 7 minutes", "with a slotted spoon , carefully remove the vareniki to a colander and drain thoroughly", "transfer to a deep serving bowl and toss with half the butter", "cook the rest of the vareniki in the same way", "makes 50 to 55 vareniki", "for the potato filling:", "melt the butter in a small skillet over medium heat", "add the onion and saute , stirring occasionally , until nicely browned , about 15 minutes", "remove from the heat and let cool slightly", "in a large bowl , combine the potatoes and cheese", "add the sauteed onion along with the cooking fat and mix well", "season with salt and pepper , then use to fill the vareniki", "for the cheese filling:", "in a large bowl , combine all the filling ingredients and mix thoroughly", "use as a filling for the vareniki", "for the sauerkraut filling:", "rinse and squeeze thoroughly to dry the sauerkraut", "saute the bacon in a large skillet over medium heat until it renders its fat", "remove the bacon and reserve", "drain off all but 2 tbsp fat", "add the onion to the skillet and saute , stirring frequently over medium heat until nocely browned , almost 15 minutes", "turn the heat up to medium-high , add the sauerkraut , and saute , stirring , until softened and cooked throughout , 10 to 15 minutes", "stir in the tomato paste , sugar , and broth", "reduce the heat to low , then cover and simmer for 20 minutes", "remove from the heat and cool to room temperature before using to fill the vareniki", "use the reserved bacon as a topping", "for the cherry filling:", "if you are using the fresh cherries , mix them with the 1 / 2 cup sugar and leave in a warm place for several hours until they begin to give off their juice", "strain the juice", "you should have about 2 cups", "if less , add canned or bottled cherry juice", "if you are using canned cherries , drain them thoroughly and reserve 2 cups of the syrup", "mix the canned cherrieswith the 1 / 4 cup sugar", "reserve several cherries for garnish", "in a small saucepan , bring the reserved juice or syrup to a boil over medium-high heat", "let boil until reduced to about 1 cup", "remove from the heat , stir in the liqueur , and let cool to room temperature", "reserve to pour over the filled and colled vareniki", "toss the cherries with the cornstarch", "fill each vareniki with 2 fresh or 4 canned cherries , sealing especially tightly" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "savory-pies", "main-dish", "fruit", "european", "russian", "pitted-fruit", "cherries", "4-hours-or-less" ], "nutrition": { "calories": 1363.6, "total_fat": 95.0, "sugar": 239.0, "sodium": 60.0, "protein": 68.0, "saturated_fat": 175.0, "carbohydrates": 57.0 }, "raw_text": "vareniki ukrainian filled dumplings\nIngredients:\nunbleached all-purpose flour\nsalt\negg yolks\nvegetable oil\nwater\negg white\nunsalted butter\nonion\npotatoes\nfarmer cheese\ncolby cheese\nsalt and pepper\negg yolk\nsugar\nvanilla sugar\nbacon\nsauerkraut\ntomato paste\nchicken broth\nsour cherries\ncherry juice\ncherry flavored liqueur\ncornstarch\nSteps:\nin a food processor , blend the flour and 1 / 2 tsp salt\nwith the motor running , add the egg yolks and the oil through the feed tube\nthen pour in the water , in a slow steady stream , until the dough forms a ball around the blade\ntransfer the dough to a floured surface and knead until smooth , about 2 minutes\ncover with a cotton towel and let stand for 30 minutes\ndivide the dough in half and shape into two balls\nkeep one ball covered with the towel while working with the other ball\non a floured surface with a floured rolling pin , roll out the dough to a very thin sheet , about 1 / 16 inch thick , making sure it doesn't tear\nwith a round cookie cutter , cut out circles about 3 inches in diameter\ngather the scraps into a ball and set aside , covered\nhave a bowl with the egg white near you\nplace a heaping tsp of the desired filling in the middle of each circle\nfold the dough over the filling to form a semi-circle\nbrush the edges with the egg white and press the edges firmly together with the tines of a fork to seal\nplace the vareniki as they are made on a lightly floured large baking sheet about 1 inch apart and keep covered with a damp cloth\nwhen you have finished making this batch of vareniki , roll out the 2nd ball of dough and make a second batch\nadd the leftover scraps left from the first batch , knead into a ball , and roll out for a final batch of vareniki\nmeanwhile , in a large pot , bring 6 quarts of salted water to boil\nreduce the heat to medium so the water simmers and carefully lower half the vareniki into the water\nboil , stirring occasionally with a wooden spoon to prevent sticking , until they rise to the surface , and are cooked through , 6 to 7 minutes\nwith a slotted spoon , carefully remove the vareniki to a colander and drain thoroughly\ntransfer to a deep serving bowl and toss with half the butter\ncook the rest of the vareniki in the same way\nmakes 50 to 55 vareniki\nfor the potato filling:\nmelt the butter in a small skillet over medium heat\nadd the onion and saute , stirring occasionally , until nicely browned , about 15 minutes\nremove from the heat and let cool slightly\nin a large bowl , combine the potatoes and cheese\nadd the sauteed onion along with the cooking fat and mix well\nseason with salt and pepper , then use to fill the vareniki\nfor the cheese filling:\nin a large bowl , combine all the filling ingredients and mix thoroughly\nuse as a filling for the vareniki\nfor the sauerkraut filling:\nrinse and squeeze thoroughly to dry the sauerkraut\nsaute the bacon in a large skillet over medium heat until it renders its fat\nremove the bacon and reserve\ndrain off all but 2 tbsp fat\nadd the onion to the skillet and saute , stirring frequently over medium heat until nocely browned , almost 15 minutes\nturn the heat up to medium-high , add the sauerkraut , and saute , stirring , until softened and cooked throughout , 10 to 15 minutes\nstir in the tomato paste , sugar , and broth\nreduce the heat to low , then cover and simmer for 20 minutes\nremove from the heat and cool to room temperature before using to fill the vareniki\nuse the reserved bacon as a topping\nfor the cherry filling:\nif you are using the fresh cherries , mix them with the 1 / 2 cup sugar and leave in a warm place for several hours until they begin to give off their juice\nstrain the juice\nyou should have about 2 cups\nif less , add canned or bottled cherry juice\nif you are using canned cherries , drain them thoroughly and reserve 2 cups of the syrup\nmix the canned cherrieswith the 1 / 4 cup sugar\nreserve several cherries for garnish\nin a small saucepan , bring the reserved juice or syrup to a boil over medium-high heat\nlet boil until reduced to about 1 cup\nremove from the heat , stir in the liqueur , and let cool to room temperature\nreserve to pour over the filled and colled vareniki\ntoss the cherries with the cornstarch\nfill each vareniki with 2 fresh or 4 canned cherries , sealing especially tightly\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\nsavory-pies\nmain-dish\nfruit\neuropean\nrussian\npitted-fruit\ncherries\n4-hours-or-less", "text_length": 4428 }, { "id": "407779", "title": "lemons lots of great uses for them", "description": "recently i found a bunch of \"recipes\" for using up those lemons that always seem to live in my veggie drawer until they are wrinkled and brown! now lemons here are usually about $0.33 each or you can buy a 5 lb bag for about $2. since i hate spending that much on one little lemon i usually buy the bag. i always ask myself tho what kind of savings it is when i do not use them? so i wanted to save this money saving info here where i would be sure to use it! hope it works well for you too!", "minutes": 1, "ingredients": [ "lemon", "water" ], "steps": [ "health and beauty: reduce blemishes and get glowing skin by mixing the juice of one medium lemon with one tablespoon of honey and apply to clean face", "rinse", "dab a small cut or scrape with some lemon juice to disinfect the wound", "treat dandruff , mix one tablespoon of lemon juice to enough shampoo to wash hair", "shampoo , then rinse with water", "rinse again with a mixture of two tablespoons of lemon juice and two cups of water", "repeat every other day", "dry out and help eliminate blackheads , rub lemon juice over blackheads before going to bed", "wait until morning to wash off", "repeat for several nights until you see a big improvement in the skin", "relieve rough hands or sore feet apply lemon juice , rinse , then massage with olive oil", "create blonde highlights , rinse your hair with one-quarter cup lemon juice with three-quarters of a cup water", "rinse hands with lemon juice to remove fruit and berry stains on your hands", "whiten , brighten , and strengthen fingernails , soak fingernails in lemon juice for ten minutes , then brush with a mixture of equal parts white vinegar and warm water", "rinse well", "to stop bleeding and disinfect minor wounds , pour lemon juice on a cut or apply with a cotton ball", "to soothe itching and alleviate the rash of poison ivy , apply lemon juice over the affected areas", "cooking: mix one cup of milk with a tablespoon of lemon juice for a buttermilk substitute that works great ! to remove the smell of garlic or onions from your hands , rub with a lemon slice and rinse", "cleaning: clean and freshen a stinky garbage disposal , slice a medium sized lemon into the disposal and turn on the disposal with running water until the lemon is gone", "add some ice and run without adding water to flush out and sharpen the blades", "to clean grout around tiles , apply lemon juice and water with a toothbrush and scrub", "to clean copper pots , cover the surface of a half lemon with salt and scrub", "rinse and buff with a soft cloth for a beautiful shine", "to clean silver , clean with lemon juice and buff with a soft cloth", "lemon juice also cleans the tarnish off brass", "to freshen the air , squeeze a few drops of lemon juice into the vacuum cleaner bag before vacuuming", "to clean glass shower doors , apply lemon juice with a sponge", "dry with newspapers for a sparkling shine", "to sanitize your dishwasher and remove mineral deposits and odors , remove all dishes", "place cup of lemon juice in the soap dispenser and run through the normal cycle", "your dishwasher will be clean and smell wonderful ! to freshen the air , place a teaspoon of cinnamon over lemon slices and cover with water", "simmer in a saucepan for 15 minutes on medium heat", "to make your own furniture polish that is much better for the wood than what you can buy , prepare enough for a single preparation mix the juice of one lemon , one teaspoon olive oil and a teaspoon of water", "apply a thin coat to furniture and buff to a deep shine", "to freshen the microwave , place a few lemon slices covered with water in a small bowl and microwave on high for one minute", "to clean and disinfect cutting boards , wash with lemon juice and dry in the sun", "to clean counter and remove stains , apply salt to the cut side of a lemon and scrub", "rinse and dry", "to eliminate odors in your humidifier , pour three or four teaspoons of lemon juice into the water", "laundry: to remove ink from fabric , apply lemon juice liberally while the ink is still wet", "then wash the garment on the normal cycle with regular detergent in cold water", "to remove fruit , baby formula stains , or rust on colored clothing , mix a paste of cream of tartar and lemon juice", "after checking the fabric for colorfastness , apply the mixture and let it set for 15-30 minutes", "when stain is lifted , launder as usual", "to brighten whites that can't be bleached , just pour a quarter of a cup of lemon juice into the washing machine", "fun: to write with invisible ink , use a cotton swab as a pen to write in lemon juice on a piece of white paper", "once it dries , hold the paper near a hot light bulb", "the writing will turn brown", "if you still dont know what to do with those extra lemons , try any of the great recipes here on 'zaar for lemonade !" ], "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "healthy-2", "low-in-something" ], "nutrition": { "calories": 16.8, "total_fat": 0.0, "sugar": 5.0, "sodium": 0.0, "protein": 1.0, "saturated_fat": 0.0, "carbohydrates": 1.0 }, "raw_text": "lemons lots of great uses for them\nIngredients:\nlemon\nwater\nSteps:\nhealth and beauty: reduce blemishes and get glowing skin by mixing the juice of one medium lemon with one tablespoon of honey and apply to clean face\nrinse\ndab a small cut or scrape with some lemon juice to disinfect the wound\ntreat dandruff , mix one tablespoon of lemon juice to enough shampoo to wash hair\nshampoo , then rinse with water\nrinse again with a mixture of two tablespoons of lemon juice and two cups of water\nrepeat every other day\ndry out and help eliminate blackheads , rub lemon juice over blackheads before going to bed\nwait until morning to wash off\nrepeat for several nights until you see a big improvement in the skin\nrelieve rough hands or sore feet apply lemon juice , rinse , then massage with olive oil\ncreate blonde highlights , rinse your hair with one-quarter cup lemon juice with three-quarters of a cup water\nrinse hands with lemon juice to remove fruit and berry stains on your hands\nwhiten , brighten , and strengthen fingernails , soak fingernails in lemon juice for ten minutes , then brush with a mixture of equal parts white vinegar and warm water\nrinse well\nto stop bleeding and disinfect minor wounds , pour lemon juice on a cut or apply with a cotton ball\nto soothe itching and alleviate the rash of poison ivy , apply lemon juice over the affected areas\ncooking: mix one cup of milk with a tablespoon of lemon juice for a buttermilk substitute that works great ! to remove the smell of garlic or onions from your hands , rub with a lemon slice and rinse\ncleaning: clean and freshen a stinky garbage disposal , slice a medium sized lemon into the disposal and turn on the disposal with running water until the lemon is gone\nadd some ice and run without adding water to flush out and sharpen the blades\nto clean grout around tiles , apply lemon juice and water with a toothbrush and scrub\nto clean copper pots , cover the surface of a half lemon with salt and scrub\nrinse and buff with a soft cloth for a beautiful shine\nto clean silver , clean with lemon juice and buff with a soft cloth\nlemon juice also cleans the tarnish off brass\nto freshen the air , squeeze a few drops of lemon juice into the vacuum cleaner bag before vacuuming\nto clean glass shower doors , apply lemon juice with a sponge\ndry with newspapers for a sparkling shine\nto sanitize your dishwasher and remove mineral deposits and odors , remove all dishes\nplace cup of lemon juice in the soap dispenser and run through the normal cycle\nyour dishwasher will be clean and smell wonderful ! to freshen the air , place a teaspoon of cinnamon over lemon slices and cover with water\nsimmer in a saucepan for 15 minutes on medium heat\nto make your own furniture polish that is much better for the wood than what you can buy , prepare enough for a single preparation mix the juice of one lemon , one teaspoon olive oil and a teaspoon of water\napply a thin coat to furniture and buff to a deep shine\nto freshen the microwave , place a few lemon slices covered with water in a small bowl and microwave on high for one minute\nto clean and disinfect cutting boards , wash with lemon juice and dry in the sun\nto clean counter and remove stains , apply salt to the cut side of a lemon and scrub\nrinse and dry\nto eliminate odors in your humidifier , pour three or four teaspoons of lemon juice into the water\nlaundry: to remove ink from fabric , apply lemon juice liberally while the ink is still wet\nthen wash the garment on the normal cycle with regular detergent in cold water\nto remove fruit , baby formula stains , or rust on colored clothing , mix a paste of cream of tartar and lemon juice\nafter checking the fabric for colorfastness , apply the mixture and let it set for 15-30 minutes\nwhen stain is lifted , launder as usual\nto brighten whites that can't be bleached , just pour a quarter of a cup of lemon juice into the washing machine\nfun: to write with invisible ink , use a cotton swab as a pen to write in lemon juice on a piece of white paper\nonce it dries , hold the paper near a hot light bulb\nthe writing will turn brown\nif you still dont know what to do with those extra lemons , try any of the great recipes here on 'zaar for lemonade !\nTags:\n15-minutes-or-less\ntime-to-make\npreparation\nlow-protein\nhealthy\n5-ingredients-or-less\neasy\nlow-fat\ndietary\nlow-sodium\nlow-cholesterol\nlow-saturated-fat\nlow-calorie\nlow-carb\nhealthy-2\nlow-in-something", "text_length": 4424 }, { "id": "534616", "title": "faux laminated maple brioche rolls", "description": "text excerpted from the fearless baker © 2017 by erin jeanne mcdowell", "minutes": 780, "ingredients": [ "bread flour", "granulated sugar", "fine sea salt", "instant yeast", "eggs", "whole milk", "unsalted butter", "maple sugar" ], "steps": [ "the day before you want to make the rolls , make the brioche dough", "in the bowl of a stand mixer fitted with the dough hook , mix the flour , granulated sugar , and salt on low speed to combine", "add the yeast and mix to combine , 10-15 seconds more", "add the eggs and milk and mix for 4 minutes", "the dough should form a sticky , shaggy ball around the hook", "increase the speed to medium and slowly add the butter 1 tablespoon at a time , being careful to incorporate each addition before adding the next", "the entire process should take about 3 minutes", "scrape the bowl down once or twice to make sure everything is homogenous", "then knead the dough until it is smooth and uniform , 1 minute more", "grease a large bowl with nonstick spray", "transfer the dough to the bowl , cover with plastic wrap , and refrigerate for at least 12 hours , and up to 18", "the next day , roll out the dough on a lightly floured surface into a rectangle about 1 / 2 inch thick and about 20x12 inches", "brush the surface of the dough evenly with melted butter and sprinkle about 2 tablespoons of the sugar evenly over the dough", "position the dough so that one of the long sides is facing you", "fold the left edge over toward the center , about three quarters of the way over the dough", "fold the right edge one quarter of the way over the dough and make sure it meets and doughs the left edge", "the dough will now look somewhat like an open book with an off center spine", "fold the larger side over the smaller side", "you will now have 4 layers of dough", "if the dough feels soft or sticky , wrap it in plastic wrap and refrigerate for 10-15 minutes if not , proceed", "roll out the dough again to a rectangle about 1 / 2 inch thick and about 20x12 inches", "brush the surface of the dough with melted butter and sprinkle another 2 tablespoons of sugar over the dough", "position the dough so that one of the long sides is facing you", "fold the left edge of the dough one third of the way over the dough", "do the same with the right edge , resting it on top of the piece you just folded over , as though you were folding a letter to fit into a business envelope", "you will now have 3 layers of dough", "if the dough feels soft or sticky , wrap it in plastic wrap and refrigerate for 10-15 minutes if not , proceed", "repeat step 4 to complete another 4-fold", "repeat step 5 to complete another 3-fold", "lightly grease 16 muffin cups with nonstick spray", "i do have to use two muffin pans to make this if you only have one , refrigerate the remaining pieces while you bake the first", "place the second round only around the edge of the pan so that they bake evenly", "on a lightly floured surface , roll out the dough into a 1 / 2 inch thick rectangle , about 12x20 inches", "cut the dough lengthwise into 16 even strips", "tightly roll each strip up into a spiral and place it , spiral side up , in a cup in one of the prepared muffin pans", "cover the pan with greased plastic wrap and let the rolls rise until they appear puffy , 30-45 minutes", "preheat the oven to 375 degrees fahrenheit with racks in the upper and lower thirds of the oven", "sprinkle the rolls with more maple sugar , if desired", "bake , rotating the sheets from front to bake and top to bottom at the halfway mark , until the rolls are evenly golden brown all over and the internal temperature reads 190 degrees fahrenheit on a thermometer about 25-33 minutes", "cool for 15 minutes in the pan before unmolding and serving", "variations:", "citrus faux-laminated brioche buns: after you mix the dough , mix cup granulated sugar with the zest of two oranges - let sit , covered , overnight", "use this in place of the maple sugar in the recipe", "in step 8 , lightly grease a 9x9 inch pan", "in step 9 , cut the dough into 12 even strips", "roll the strips into spirals and place spiral side up in the prepared pan", "bake for 30-35 minutes", "vanilla-bay loaf: after you mix the dough , mix 3 / 4 cup granulated sugar with the seeds of 1 scraped vanilla bean and 2 finely crushed up bay leaves let sit , covered , overnight", "use this in place of the maple sugar in the recipe", "in step 8 , lightly grease a 9x5 inch loaf pan", "in step 9 , cut the dough into 1 inch cubes", "stack the cubes tightly in the prepared pan", "bake for 40-45 minutes" ], "tags": [ "course", "preparation", "occasion", "breads", "breakfast", "easy", "holiday-event", "christmas", "yeast" ], "nutrition": { "calories": 470.6, "total_fat": 47.0, "sugar": 44.0, "sodium": 19.0, "protein": 14.0, "saturated_fat": 95.0, "carbohydrates": 13.0 }, "raw_text": "faux laminated maple brioche rolls\nIngredients:\nbread flour\ngranulated sugar\nfine sea salt\ninstant yeast\neggs\nwhole milk\nunsalted butter\nmaple sugar\nSteps:\nthe day before you want to make the rolls , make the brioche dough\nin the bowl of a stand mixer fitted with the dough hook , mix the flour , granulated sugar , and salt on low speed to combine\nadd the yeast and mix to combine , 10-15 seconds more\nadd the eggs and milk and mix for 4 minutes\nthe dough should form a sticky , shaggy ball around the hook\nincrease the speed to medium and slowly add the butter 1 tablespoon at a time , being careful to incorporate each addition before adding the next\nthe entire process should take about 3 minutes\nscrape the bowl down once or twice to make sure everything is homogenous\nthen knead the dough until it is smooth and uniform , 1 minute more\ngrease a large bowl with nonstick spray\ntransfer the dough to the bowl , cover with plastic wrap , and refrigerate for at least 12 hours , and up to 18\nthe next day , roll out the dough on a lightly floured surface into a rectangle about 1 / 2 inch thick and about 20x12 inches\nbrush the surface of the dough evenly with melted butter and sprinkle about 2 tablespoons of the sugar evenly over the dough\nposition the dough so that one of the long sides is facing you\nfold the left edge over toward the center , about three quarters of the way over the dough\nfold the right edge one quarter of the way over the dough and make sure it meets and doughs the left edge\nthe dough will now look somewhat like an open book with an off center spine\nfold the larger side over the smaller side\nyou will now have 4 layers of dough\nif the dough feels soft or sticky , wrap it in plastic wrap and refrigerate for 10-15 minutes if not , proceed\nroll out the dough again to a rectangle about 1 / 2 inch thick and about 20x12 inches\nbrush the surface of the dough with melted butter and sprinkle another 2 tablespoons of sugar over the dough\nposition the dough so that one of the long sides is facing you\nfold the left edge of the dough one third of the way over the dough\ndo the same with the right edge , resting it on top of the piece you just folded over , as though you were folding a letter to fit into a business envelope\nyou will now have 3 layers of dough\nif the dough feels soft or sticky , wrap it in plastic wrap and refrigerate for 10-15 minutes if not , proceed\nrepeat step 4 to complete another 4-fold\nrepeat step 5 to complete another 3-fold\nlightly grease 16 muffin cups with nonstick spray\ni do have to use two muffin pans to make this if you only have one , refrigerate the remaining pieces while you bake the first\nplace the second round only around the edge of the pan so that they bake evenly\non a lightly floured surface , roll out the dough into a 1 / 2 inch thick rectangle , about 12x20 inches\ncut the dough lengthwise into 16 even strips\ntightly roll each strip up into a spiral and place it , spiral side up , in a cup in one of the prepared muffin pans\ncover the pan with greased plastic wrap and let the rolls rise until they appear puffy , 30-45 minutes\npreheat the oven to 375 degrees fahrenheit with racks in the upper and lower thirds of the oven\nsprinkle the rolls with more maple sugar , if desired\nbake , rotating the sheets from front to bake and top to bottom at the halfway mark , until the rolls are evenly golden brown all over and the internal temperature reads 190 degrees fahrenheit on a thermometer about 25-33 minutes\ncool for 15 minutes in the pan before unmolding and serving\nvariations:\ncitrus faux-laminated brioche buns: after you mix the dough , mix cup granulated sugar with the zest of two oranges - let sit , covered , overnight\nuse this in place of the maple sugar in the recipe\nin step 8 , lightly grease a 9x9 inch pan\nin step 9 , cut the dough into 12 even strips\nroll the strips into spirals and place spiral side up in the prepared pan\nbake for 30-35 minutes\nvanilla-bay loaf: after you mix the dough , mix 3 / 4 cup granulated sugar with the seeds of 1 scraped vanilla bean and 2 finely crushed up bay leaves let sit , covered , overnight\nuse this in place of the maple sugar in the recipe\nin step 8 , lightly grease a 9x5 inch loaf pan\nin step 9 , cut the dough into 1 inch cubes\nstack the cubes tightly in the prepared pan\nbake for 40-45 minutes\nTags:\ncourse\npreparation\noccasion\nbreads\nbreakfast\neasy\nholiday-event\nchristmas\nyeast", "text_length": 4420 }, { "id": "194768", "title": "egyptian style stuffed cabbage leaves mashy crump", "description": "these are a bit time consuming to make, but believe once you make, you will be asked to make again and again. this is vegetarian, but you could add a bit of cooked ground beef to rice stuffing mixture, but awesome even without. many mediterraen countries make these, but this recipe is authentic egyptian preparation. enjoy!", "minutes": 225, "ingredients": [ "green cabbage", "short-grain white rice", "onion", "fresh parsley", "fresh cilantro", "fresh dill weed", "fresh tomatoes", "tomatoes", "tomato paste", "canola oil", "garlic clove", "chicken bouillon cubes", "cumin", "arabic spices", "salt", "black pepper", "dried mint", "lemon, juice of" ], "steps": [ "rice stuffing mixture:", "on top of stove , put a good amount oil or butter", "add chopped onion and pureed onion saut", "add garlic when onions almost finished not to burn", "add a spoon of tomato paste and stir around until all coated", "add pureed tomato , a few drops of water and cook until liquid is almost gone", "it should be a little thick , not too watery", "you can add some salt to taste to this too", "set aside", "put washed rice in mixing bowl", "add the above tomato mixture", "add raw , chopped greens- parsley , dill and cilantro", "its okay to chop some of their stems , gives the mixture more flavor", "add a little canola oil", "add all spices and dry mint", "take 1 chicken bouillon cube and crush it , add to rice", "mix all ingredients until well blended set aside", "try to taste , will be raw i know , but you can taste and not swallow rice", "adjust seasonings", "salt is most important , if too salty , dont worry , once cooked it will lessen", "cooking cabbage:", "this is the trickiest part", "i have not yet found the perfect way , but my way has been working alrighthere it goes", "wash the head of cabbage well", "with a paring knife , gently cut around core , loosening it a bit", "try to cup deep , but try not to cut leaves , or separate at this point", "using a large pot , fill with water , and a few dashes of cumin", "once boiling , add the head of cabbage , with core facing up", "as the cabbage starts to cook , with a knife , gently pull away leaves from core and cook until a bit soft , but not translucent", "so you will have the large head of cabbage in pot and you will be cutting leaves and letting them boil alone aside the head", "when the leaves are a bit soft , tender not translucent , remove to a large tray", "continue this until all cabbage is cooked", "you will have the very small leaves towards inside core , you will be able to use some of these , but some maybe too small", "i usually make a cabbage salad with these", "once the leaves are cool , you will begin to stuff", "rolling / stuffing the cabbage:", "prepare a large pot , put some oil in bottom of pot to coat", "slice 1 large tomato thinly and place on bottom of pot", "you will arrange cabbage in this pot as you roll", "take a cabbage leaf and cut from the bottom , where core starts", "cut away the hard core and reserve the two sides from leaf making a pile", "save a few of the cores stems as well", "tricky but you are trying to get a pliable leaf for rolling", "you want to make the leaf small , cutting a half of the leaf in half", "the end result should be size of small cigar", "don't worry about how they look , they will not be real tight and they may seem like the rice will come out , just close as best you can , they will be fine", "so with leaf laying flat , spoon a small amount of rice onto leaf , fold up bottom and roll like a cigar", "don't worry the ends will be open , but cook ok", "some rice may boil out but not much trust me", "roll all until leaves are finished", "once all rolled and arranged in pot , add a crushed chicken bouillon cube", "as you are arranging in pot , you can put a few of the core stems in between layers to help stay in place", "take approximately 3 cups water and mix with tomato paste , pour over cabbage", "water should reach just above cabbage", "if not enough , add more water", "take an old plate , invert it over cabbage to keep from moving too much", "put on high , bring to a boil , cook for about 10 minutes , then turn to a lower simmer and cover", "should cook for approximately an hour or so , you can check it periodically by tasting to see if rice is cooked inside", "once cooked let sit for a little to cool a bit before removing from pot", "when ready to remove , take a large serving platter , put over top of pot , then flip pot to empty onto platter", "be careful and do over sink if you are unsure", "its easy but take s a little practice", "remove core stems , fix tomatoes that are on top , to look presentable", "leftover", "super tasty , enjoy !" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "main-dish", "rice", "vegetables", "african", "asian", "middle-eastern", "dinner-party", "egyptian", "dietary", "comfort-food", "pasta-rice-and-grains", "short-grain-rice", "brunch", "taste-mood", "4-hours-or-less" ], "nutrition": { "calories": 206.5, "total_fat": 1.0, "sugar": 27.0, "sodium": 69.0, "protein": 11.0, "saturated_fat": 0.0, "carbohydrates": 15.0 }, "raw_text": "egyptian style stuffed cabbage leaves mashy crump\nIngredients:\ngreen cabbage\nshort-grain white rice\nonion\nfresh parsley\nfresh cilantro\nfresh dill weed\nfresh tomatoes\ntomatoes\ntomato paste\ncanola oil\ngarlic clove\nchicken bouillon cubes\ncumin\narabic spices\nsalt\nblack pepper\ndried mint\nlemon, juice of\nSteps:\nrice stuffing mixture:\non top of stove , put a good amount oil or butter\nadd chopped onion and pureed onion saut\nadd garlic when onions almost finished not to burn\nadd a spoon of tomato paste and stir around until all coated\nadd pureed tomato , a few drops of water and cook until liquid is almost gone\nit should be a little thick , not too watery\nyou can add some salt to taste to this too\nset aside\nput washed rice in mixing bowl\nadd the above tomato mixture\nadd raw , chopped greens- parsley , dill and cilantro\nits okay to chop some of their stems , gives the mixture more flavor\nadd a little canola oil\nadd all spices and dry mint\ntake 1 chicken bouillon cube and crush it , add to rice\nmix all ingredients until well blended set aside\ntry to taste , will be raw i know , but you can taste and not swallow rice\nadjust seasonings\nsalt is most important , if too salty , dont worry , once cooked it will lessen\ncooking cabbage:\nthis is the trickiest part\ni have not yet found the perfect way , but my way has been working alrighthere it goes\nwash the head of cabbage well\nwith a paring knife , gently cut around core , loosening it a bit\ntry to cup deep , but try not to cut leaves , or separate at this point\nusing a large pot , fill with water , and a few dashes of cumin\nonce boiling , add the head of cabbage , with core facing up\nas the cabbage starts to cook , with a knife , gently pull away leaves from core and cook until a bit soft , but not translucent\nso you will have the large head of cabbage in pot and you will be cutting leaves and letting them boil alone aside the head\nwhen the leaves are a bit soft , tender not translucent , remove to a large tray\ncontinue this until all cabbage is cooked\nyou will have the very small leaves towards inside core , you will be able to use some of these , but some maybe too small\ni usually make a cabbage salad with these\nonce the leaves are cool , you will begin to stuff\nrolling / stuffing the cabbage:\nprepare a large pot , put some oil in bottom of pot to coat\nslice 1 large tomato thinly and place on bottom of pot\nyou will arrange cabbage in this pot as you roll\ntake a cabbage leaf and cut from the bottom , where core starts\ncut away the hard core and reserve the two sides from leaf making a pile\nsave a few of the cores stems as well\ntricky but you are trying to get a pliable leaf for rolling\nyou want to make the leaf small , cutting a half of the leaf in half\nthe end result should be size of small cigar\ndon't worry about how they look , they will not be real tight and they may seem like the rice will come out , just close as best you can , they will be fine\nso with leaf laying flat , spoon a small amount of rice onto leaf , fold up bottom and roll like a cigar\ndon't worry the ends will be open , but cook ok\nsome rice may boil out but not much trust me\nroll all until leaves are finished\nonce all rolled and arranged in pot , add a crushed chicken bouillon cube\nas you are arranging in pot , you can put a few of the core stems in between layers to help stay in place\ntake approximately 3 cups water and mix with tomato paste , pour over cabbage\nwater should reach just above cabbage\nif not enough , add more water\ntake an old plate , invert it over cabbage to keep from moving too much\nput on high , bring to a boil , cook for about 10 minutes , then turn to a lower simmer and cover\nshould cook for approximately an hour or so , you can check it periodically by tasting to see if rice is cooked inside\nonce cooked let sit for a little to cool a bit before removing from pot\nwhen ready to remove , take a large serving platter , put over top of pot , then flip pot to empty onto platter\nbe careful and do over sink if you are unsure\nits easy but take s a little practice\nremove core stems , fix tomatoes that are on top , to look presentable\nleftover\nsuper tasty , enjoy !\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nmain-dish\nrice\nvegetables\nafrican\nasian\nmiddle-eastern\ndinner-party\negyptian\ndietary\ncomfort-food\npasta-rice-and-grains\nshort-grain-rice\nbrunch\ntaste-mood\n4-hours-or-less", "text_length": 4399 }, { "id": "436156", "title": "magic bread box yeast bread all week with barely any work", "description": "spend 5-10 minutes mixing water, flour, yeast & salt in a big plastic container on the weekend, and then shape & bake small loaves each morning for the rest of the week good for 2 sandwiches each. no kneading. you need a digital scale to make measuring ingredients super easy and a 6qt (shoe-box sized) container to hold the dough in the fridge. this is essentially the basic recipe from \"artisan bread in 5 minutes a day\" with a few modifications based on experimentation, ideas from other cook books and measurement converted to weight. i've made it even less work and a little cheaper, but definitely check out the book for more variations and ideas!", "minutes": 55, "ingredients": [ "water", "all-purpose flour", "yeast", "table salt" ], "steps": [ "start by putting 700g water in a 6qt container with a lid", "just make sure it's not a screw-top container , because you want it to be able to pop off if the dough really expands or gases build up inside", "but you don't want the dough to dry out during the long rise time , so you want something with a decent seal to keep in the moisture", "sprinkle a tablespoon of salt and 4-8 g of yeast on top", "the warmer it is inside where you are going to set the dough to rise , the less yeast you need", "in the summer i use 4g , and the winter 8g", "great for stretching that pricey jar of yeast as far as it will go !", "dump 1000g of unbleached all-purpose flour on top of that and mix it up with a big spoon just until all the flour is damp", "don't knead ! it's very sticky at this point , but still , more of a lump than a batter", "cover and let it sit out on the counter all day or all night , until you can see big bubbles in the dough through the clear sides of the container and the container is almost full", "for me this usually takes 6-12 hours", "recently i've found i can let it sit out just a short amount of time and then just chuck it in the fridge overnight with the same results", "technically it's ready to bake at that point , but i find it's very difficult to handle until it sits in the fridge for a good chunk of time first", "the coolness makes it a little stiffer", "so once it's risen , chuck it in the fridge for another half a day", "when you're ready , sprinkle the top of the dough with a few tablespoons of flour , just to make the part where you're going to stick your fingers less sticky , but don't work it in at all", "grab the dough by the floury part , lift it partially out and cut off a piece with a bread knife", "tuck the edges underneath to form a ball and put it on a pan sprayed with oil and dusted with cornmeal", "you want to use a pan deeper than the bread is tall", "a dutch oven is ideal , but i use a large loaf pan", "i make about 1 / 5 of the dough at a time , which is about the size of an orange , but you can use less or more if you adjust baking times", "put the remaining dough back in the fridge , and use it all up in a 10-14 days", "when you make the next batch , you can even skip cleaning the container out if you want", "the little smudges of leftover flour and dough should incorporate into the new batch with no ill effects", "recently i've discovered that if you take an extra minute to shape the remaining dough into a ball before putting it back in the fridge , it pays huge dividends", "just pick up the whole thing and spend a minute tucking the edges under , going around and around , and then plop it back in the container", "next time you go to cut a hunk of dough off , you'll find the dough is extra bubbly , and it bakes up extra fluffy with nice big air-pocket holes in it", "let the newly shaped loaf sit for 30-60 minutes , then cover tightly to keep in the moisture as the bread bakes", "this eliminates the need for a pan of water in the bottom of the oven", "i used to preheat , but recently i've been putting it in a cold oven with good results", "the large toaster oven i use heats up pretty fast , so that may be why it works so well for me", "at any rate , you want to bake at 450 for a good long time , then take the lid / foil off to brown for a little more", "in my oven , for the size i make that takes about 30-35 minutes , plus 5-10 for the browning", "you will have to experiment with your own equipment", "let it sit until it cools , then slice and enjoy ! once it's cut , it goes stale pretty quickly , so don't resist that good bread smell too long --", "whole wheat , rye , oatmeal , flax , wheat bran , cinnamon , etc", "if you don't want to improvise , just find another recipe you like and use that with this method", "see the book \"artisan bread in 5 minutes a day\" for other variations and options like pizza , bagels , pretzles , etc", "mix the dough , refrigerate for half a day , take the dough and spend a minute shaping into a ball , then put it back in the fridge for another half a day before taking it out and putting it in its final shape" ], "tags": [ "weeknight", "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "healthy", "5-ingredients-or-less", "breads", "easy", "low-fat", "grains", "dietary", "low-cholesterol", "low-saturated-fat", "yeast", "low-in-something", "pasta-rice-and-grains" ], "nutrition": { "calories": 730.7, "total_fat": 3.0, "sugar": 2.0, "sodium": 90.0, "protein": 41.0, "saturated_fat": 1.0, "carbohydrates": 50.0 }, "raw_text": "magic bread box yeast bread all week with barely any work\nIngredients:\nwater\nall-purpose flour\nyeast\ntable salt\nSteps:\nstart by putting 700g water in a 6qt container with a lid\njust make sure it's not a screw-top container , because you want it to be able to pop off if the dough really expands or gases build up inside\nbut you don't want the dough to dry out during the long rise time , so you want something with a decent seal to keep in the moisture\nsprinkle a tablespoon of salt and 4-8 g of yeast on top\nthe warmer it is inside where you are going to set the dough to rise , the less yeast you need\nin the summer i use 4g , and the winter 8g\ngreat for stretching that pricey jar of yeast as far as it will go !\ndump 1000g of unbleached all-purpose flour on top of that and mix it up with a big spoon just until all the flour is damp\ndon't knead ! it's very sticky at this point , but still , more of a lump than a batter\ncover and let it sit out on the counter all day or all night , until you can see big bubbles in the dough through the clear sides of the container and the container is almost full\nfor me this usually takes 6-12 hours\nrecently i've found i can let it sit out just a short amount of time and then just chuck it in the fridge overnight with the same results\ntechnically it's ready to bake at that point , but i find it's very difficult to handle until it sits in the fridge for a good chunk of time first\nthe coolness makes it a little stiffer\nso once it's risen , chuck it in the fridge for another half a day\nwhen you're ready , sprinkle the top of the dough with a few tablespoons of flour , just to make the part where you're going to stick your fingers less sticky , but don't work it in at all\ngrab the dough by the floury part , lift it partially out and cut off a piece with a bread knife\ntuck the edges underneath to form a ball and put it on a pan sprayed with oil and dusted with cornmeal\nyou want to use a pan deeper than the bread is tall\na dutch oven is ideal , but i use a large loaf pan\ni make about 1 / 5 of the dough at a time , which is about the size of an orange , but you can use less or more if you adjust baking times\nput the remaining dough back in the fridge , and use it all up in a 10-14 days\nwhen you make the next batch , you can even skip cleaning the container out if you want\nthe little smudges of leftover flour and dough should incorporate into the new batch with no ill effects\nrecently i've discovered that if you take an extra minute to shape the remaining dough into a ball before putting it back in the fridge , it pays huge dividends\njust pick up the whole thing and spend a minute tucking the edges under , going around and around , and then plop it back in the container\nnext time you go to cut a hunk of dough off , you'll find the dough is extra bubbly , and it bakes up extra fluffy with nice big air-pocket holes in it\nlet the newly shaped loaf sit for 30-60 minutes , then cover tightly to keep in the moisture as the bread bakes\nthis eliminates the need for a pan of water in the bottom of the oven\ni used to preheat , but recently i've been putting it in a cold oven with good results\nthe large toaster oven i use heats up pretty fast , so that may be why it works so well for me\nat any rate , you want to bake at 450 for a good long time , then take the lid / foil off to brown for a little more\nin my oven , for the size i make that takes about 30-35 minutes , plus 5-10 for the browning\nyou will have to experiment with your own equipment\nlet it sit until it cools , then slice and enjoy ! once it's cut , it goes stale pretty quickly , so don't resist that good bread smell too long --\nwhole wheat , rye , oatmeal , flax , wheat bran , cinnamon , etc\nif you don't want to improvise , just find another recipe you like and use that with this method\nsee the book \"artisan bread in 5 minutes a day\" for other variations and options like pizza , bagels , pretzles , etc\nmix the dough , refrigerate for half a day , take the dough and spend a minute shaping into a ball , then put it back in the fridge for another half a day before taking it out and putting it in its final shape\nTags:\nweeknight\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\nhealthy\n5-ingredients-or-less\nbreads\neasy\nlow-fat\ngrains\ndietary\nlow-cholesterol\nlow-saturated-fat\nyeast\nlow-in-something\npasta-rice-and-grains", "text_length": 4388 }, { "id": "86292", "title": "spaghetti sauce with meat slow method", "description": "this sauce takes most of a day to make, but is well worth the time. i usually double the recipe and make about 4 gallons at a time and freeze it in 1 quart ziploc bags for use all year.", "minutes": 300, "ingredients": [ "condensed beef broth", "onions", "garlic", "sweet red peppers", "roma tomatoes", "tomato sauce", "tomato paste", "dry red wine", "italian seasoning", "dried oregano", "fennel", "sugar", "cayenne pepper", "fresh ground black pepper", "lean ground beef", "salt", "garlic granules", "msg", "egg", "breadcrumbs", "onion", "salt & freshly ground black pepper", "extra virgin olive oil", "sweet italian sausage links", "butter", "mushroom", "sweet basil", "fresh parsley", "salt and pepper", "tomato juice", "spaghetti", "parmesan cheese" ], "steps": [ "in a small saucepan , combine bouillon and reserved tomato skins and juice", "bring to a boil , and simmer for 15 minutes , stirring occasionally and mashing pulp against side of pan", "reserve", "heat 1 / 4 cup olive oil in large skillet", "add garlic and chopped onions , and saute over medium-high heat until soft", "add peppers , and continue cooking until onions are slightly browned", "in a large pot , combine chopped tomatoes and onion mixture", "strain bouillon mixture into pot , pressing on pulp to maximize liquid , discarding pulp", "add tomato sauce , tomato paste , wine , and spices", "bring to a boil , reduce heat to low , and simmer covered , stirring regularly to prevent sticking and burning", "in a large skillet over medium heat , break up 2 pounds ground beef into small pieces", "season to taste with salt , pepper , granulated garlic , and optional msg", "cook until browned , continuing to break up meat with a large fork", "drain excess grease , and add meat to tomato mixture", "continue cooking sauce , covered , for about 1 hour", "in a large bowl , combine thoroughly 1-1 / 2 lb ground beef , egg , onion , garlic , italian seasoning , msg , salt , and pepper , and breadcrumbs , adjusting to a firm consistency by varying amount of breadcrumbs", "form into 3 / 4\" meatballs", "heat 1 tbsp olive oil in large skillet", "add half of meatballs , and brown well over high heat", "remove meatballs from pan , and reserve", "repeat with remaining meatballs", "drain grease from pan , but do not clean it", "pierce skins of italian sausages with a sharp fork", "place in the skillet with about 1 / 2\" of water", "simmer over medium heat for about 10 minutes to render excess grease , turning several times", "do not scrape bottom of pan while turning", "drain water , and return pan to heat", "continue cooking , turning sausages regularly , until skins are browned", "remove from heat , and cool until sausages can be handled", "cut each sausage crosswise into 1 / 4\" slices", "return to pan , and brown over medium-high heat", "reserve sausage , and drain all but 2 tbsp grease from pan", "do not clean the pan", "alternately , sausage can be removed from casing and cooked with the ground beef", "add 2 tbsp butter to pan , and heat until sizzling", "add mushrooms , and toss to coat with butter", "saute over medium heat until mushrooms start releasing juice", "add 1 / 2 cup wine , and simmer about 5 minutes , scraping bottom of pan thoroughly to deglaze", "remove from heat , and reserve", "after tomato mixture has simmered for 1 hour , add meatballs , sausage slices , fresh basil , parsley , and mushroom mixture to sauce", "continue cooking for about 15 minutes", "adjust seasoning , adding more italian seasoning , sugar , and salt and pepper as needed", "if sauce is too thick , thin with tomato juice or wine", "if sauce is too thin , continue cooking , uncovered , until desired consistency is reached", "cover , and continue cooking for 1 additional hour , stirring regularly", "there should be little or no grease on top of the sauce", "if there is , skim or blot off and discard", "toss 2-3 cups of the sauce with hot pasta that has been cooked until al dente", "divide into serving portions", "top each portion with about 1 cup of additional sauce", "pass freshly grated parmesan cheese on the side", "this may seem like a very large recipe , but it obviously takes quite awhile to prepare , so make the full recipe , and freeze the excess in fairly small containers", "it will keep for 6-8 months easily , and in my opinion , tastes better after aging", "if desired , and if you have a big enough pot , double the recipe , and pack in 1 quart ziploc freezer bags for freezing", "one quart of sauce and 1 lb of uncooked dry spaghetti , cooked until al dente , will serve 4 people" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "sauces", "condiments-etc", "beef", "pasta", "vegetables", "european", "italian", "stove-top", "dietary", "meat", "beef-sausage", "pasta-rice-and-grains", "spaghetti", "equipment", "number-of-servings" ], "nutrition": { "calories": 3075.0, "total_fat": 284.0, "sugar": 304.0, "sodium": 306.0, "protein": 392.0, "saturated_fat": 326.0, "carbohydrates": 48.0 }, "raw_text": "spaghetti sauce with meat slow method\nIngredients:\ncondensed beef broth\nonions\ngarlic\nsweet red peppers\nroma tomatoes\ntomato sauce\ntomato paste\ndry red wine\nitalian seasoning\ndried oregano\nfennel\nsugar\ncayenne pepper\nfresh ground black pepper\nlean ground beef\nsalt\ngarlic granules\nmsg\negg\nbreadcrumbs\nonion\nsalt & freshly ground black pepper\nextra virgin olive oil\nsweet italian sausage links\nbutter\nmushroom\nsweet basil\nfresh parsley\nsalt and pepper\ntomato juice\nspaghetti\nparmesan cheese\nSteps:\nin a small saucepan , combine bouillon and reserved tomato skins and juice\nbring to a boil , and simmer for 15 minutes , stirring occasionally and mashing pulp against side of pan\nreserve\nheat 1 / 4 cup olive oil in large skillet\nadd garlic and chopped onions , and saute over medium-high heat until soft\nadd peppers , and continue cooking until onions are slightly browned\nin a large pot , combine chopped tomatoes and onion mixture\nstrain bouillon mixture into pot , pressing on pulp to maximize liquid , discarding pulp\nadd tomato sauce , tomato paste , wine , and spices\nbring to a boil , reduce heat to low , and simmer covered , stirring regularly to prevent sticking and burning\nin a large skillet over medium heat , break up 2 pounds ground beef into small pieces\nseason to taste with salt , pepper , granulated garlic , and optional msg\ncook until browned , continuing to break up meat with a large fork\ndrain excess grease , and add meat to tomato mixture\ncontinue cooking sauce , covered , for about 1 hour\nin a large bowl , combine thoroughly 1-1 / 2 lb ground beef , egg , onion , garlic , italian seasoning , msg , salt , and pepper , and breadcrumbs , adjusting to a firm consistency by varying amount of breadcrumbs\nform into 3 / 4\" meatballs\nheat 1 tbsp olive oil in large skillet\nadd half of meatballs , and brown well over high heat\nremove meatballs from pan , and reserve\nrepeat with remaining meatballs\ndrain grease from pan , but do not clean it\npierce skins of italian sausages with a sharp fork\nplace in the skillet with about 1 / 2\" of water\nsimmer over medium heat for about 10 minutes to render excess grease , turning several times\ndo not scrape bottom of pan while turning\ndrain water , and return pan to heat\ncontinue cooking , turning sausages regularly , until skins are browned\nremove from heat , and cool until sausages can be handled\ncut each sausage crosswise into 1 / 4\" slices\nreturn to pan , and brown over medium-high heat\nreserve sausage , and drain all but 2 tbsp grease from pan\ndo not clean the pan\nalternately , sausage can be removed from casing and cooked with the ground beef\nadd 2 tbsp butter to pan , and heat until sizzling\nadd mushrooms , and toss to coat with butter\nsaute over medium heat until mushrooms start releasing juice\nadd 1 / 2 cup wine , and simmer about 5 minutes , scraping bottom of pan thoroughly to deglaze\nremove from heat , and reserve\nafter tomato mixture has simmered for 1 hour , add meatballs , sausage slices , fresh basil , parsley , and mushroom mixture to sauce\ncontinue cooking for about 15 minutes\nadjust seasoning , adding more italian seasoning , sugar , and salt and pepper as needed\nif sauce is too thick , thin with tomato juice or wine\nif sauce is too thin , continue cooking , uncovered , until desired consistency is reached\ncover , and continue cooking for 1 additional hour , stirring regularly\nthere should be little or no grease on top of the sauce\nif there is , skim or blot off and discard\ntoss 2-3 cups of the sauce with hot pasta that has been cooked until al dente\ndivide into serving portions\ntop each portion with about 1 cup of additional sauce\npass freshly grated parmesan cheese on the side\nthis may seem like a very large recipe , but it obviously takes quite awhile to prepare , so make the full recipe , and freeze the excess in fairly small containers\nit will keep for 6-8 months easily , and in my opinion , tastes better after aging\nif desired , and if you have a big enough pot , double the recipe , and pack in 1 quart ziploc freezer bags for freezing\none quart of sauce and 1 lb of uncooked dry spaghetti , cooked until al dente , will serve 4 people\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\nsauces\ncondiments-etc\nbeef\npasta\nvegetables\neuropean\nitalian\nstove-top\ndietary\nmeat\nbeef-sausage\npasta-rice-and-grains\nspaghetti\nequipment\nnumber-of-servings", "text_length": 4379 }, { "id": "401126", "title": "beef and potato tacos", "description": "these tacos are one of the most popular recipes on my blog. we made these by the hundreds for large dinners when i was in grade school. i can assure you that these are no ordinary taco. these are fried beef and potato tacos. after they're cooked, you have to throw on some cheddar cheese and let it melt into the taco meat. very cheesilicious. just in case you're wondering, they're fattening -- and oh-so-good!", "minutes": 50, "ingredients": [ "potato", "oil", "onion", "garlic cloves", "dried oregano", "ground beef", "kosher salt", "pepper", "fajita-size flour tortillas", "lettuce", "tomatoes", "cheddar cheese", "sour cream", "salsa" ], "steps": [ "peel and very finely dice the potatoes", "russet potatoes can be used but are not recommended because they fall apart too easily", "put the diced potatoes in cold tap water to keep them from browning while you prepare the other ingredients", "add 1 tbsp of oil to a large skillet over medium heat", "when the oil is hot , add the onions and cook for 2 to 3 minutes", "add the garlic and cook one minute longer", "add the ground beef and break up the meat into small chunks", "add 1 tsp kosher salt and tsp of black pepper", "brown the ground beef then drain", "using a potato masher , smash the ground beef into a very fine crumb", "drain and discard the water from the potatoes", "reduce the heat to medium-low and add the drained potatoes to the ground beef", "add tsp kosher salt , tsp black pepper , and 1 tbsp dried oregano", "to bring out the flavor of the oregano , rub it between your fingers before adding it to the beef / potato mixture", "stir to combine", "add 2 tbsp of water to the beef mixture , cover , and very gently simmer for 15 minutes", "after 15 minutes , taste the meat mixture", "the potatoes may not yet be fully cooked but you may need to adjust the seasoning", "at this point , i normally add another tbsp of oregano and little bit more salt and pepper", "the meat mixture needs to be a little on the salty side and have a robust taste of oregano or the flavors will be very muted after frying the tacos", "if the meat is sticking to the skillet or the mixture seems a little dry , add another tablespoon of water", "cover and continue to gently simmer for 5 minutes longer", "uncover , stir , remove from the heat , and allow to cool for a few minutes", "i , personally , like these tacos in taco-size flour tortillas", "my mother prefers them in fajita-size tortillas , which are smaller", "before filling the tacos , you need to warm the tortillas enough to make them pliable", "i normally brush 5 tortillas on one side very lightly with water then place them in a stack on a clean kitchen towel then wrap the towel around the tortillas", "microwave the tortillas for 25 seconds", "this does not cook the tortillas or make them tough but provides enough heat for them to become pliable", "you should adjust the cooking time for your own microwave", "you can also do this in the oven", "place a warm tortilla in the palm of your hand and put a couple of spoonfuls of the meat mixture in the center of the tortilla", "the tortilla should be comfortably full of meat but not overly full or you will not be able to close it properly", "be sure to re-cover the other tortillas with the kitchen towel so they stay warm", "if you are using a taco-size tortilla , you will need 3 to 4 spoonfuls of the meat mixture per tortilla", "gently fold the tortilla into a half-moon shape and pin the edges with toothpicks", "place the filled tacos in a single layer on a sheet pan as you prepare them", "when you run out of warm tortillas , you will need to heat more in the microwave", "at this point , the tacos can be frozen and fried at a later date", "simple put a single-layer of tacos on a sheet pan and freeze for about 1 hour", "i cover each taco in plastic wrap then place the tacos in a freezer bag", "before frying , defrost them in microwave or allow them to defrost in the refrigerator overnight", "heat several cups of oil in a dutch oven or electric fryer", "the oil will need to be about 2 to 3 inches deep", "heat the oil to 350f depending on the size of your fryer , you should be able to get 2 to 3 tacos in the fryer at one time", "you should not remove the toothpicks prior to frying", "when frying , do not overlap the tacos", "when they have browned on one side , flip them over and brown the other", "it should only take a few minutes to brown both sides", "when the tacos are deep brown , drain them upside-down on a rack to allow excess oil to drip out", "after they have drained for a minute or two , carefully pull out the toothpicks", "fill the tacos with your choice of toppings", "some brands of flour tortillas are thicker than others", "thicker tortillas work particularly well in this recipe", "thinner tortillas break apart too easily when eating them" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "main-dish", "beef", "mexican", "ground-beef", "meat" ], "nutrition": { "calories": 661.1, "total_fat": 36.0, "sugar": 14.0, "sodium": 55.0, "protein": 52.0, "saturated_fat": 36.0, "carbohydrates": 27.0 }, "raw_text": "beef and potato tacos\nIngredients:\npotato\noil\nonion\ngarlic cloves\ndried oregano\nground beef\nkosher salt\npepper\nfajita-size flour tortillas\nlettuce\ntomatoes\ncheddar cheese\nsour cream\nsalsa\nSteps:\npeel and very finely dice the potatoes\nrusset potatoes can be used but are not recommended because they fall apart too easily\nput the diced potatoes in cold tap water to keep them from browning while you prepare the other ingredients\nadd 1 tbsp of oil to a large skillet over medium heat\nwhen the oil is hot , add the onions and cook for 2 to 3 minutes\nadd the garlic and cook one minute longer\nadd the ground beef and break up the meat into small chunks\nadd 1 tsp kosher salt and tsp of black pepper\nbrown the ground beef then drain\nusing a potato masher , smash the ground beef into a very fine crumb\ndrain and discard the water from the potatoes\nreduce the heat to medium-low and add the drained potatoes to the ground beef\nadd tsp kosher salt , tsp black pepper , and 1 tbsp dried oregano\nto bring out the flavor of the oregano , rub it between your fingers before adding it to the beef / potato mixture\nstir to combine\nadd 2 tbsp of water to the beef mixture , cover , and very gently simmer for 15 minutes\nafter 15 minutes , taste the meat mixture\nthe potatoes may not yet be fully cooked but you may need to adjust the seasoning\nat this point , i normally add another tbsp of oregano and little bit more salt and pepper\nthe meat mixture needs to be a little on the salty side and have a robust taste of oregano or the flavors will be very muted after frying the tacos\nif the meat is sticking to the skillet or the mixture seems a little dry , add another tablespoon of water\ncover and continue to gently simmer for 5 minutes longer\nuncover , stir , remove from the heat , and allow to cool for a few minutes\ni , personally , like these tacos in taco-size flour tortillas\nmy mother prefers them in fajita-size tortillas , which are smaller\nbefore filling the tacos , you need to warm the tortillas enough to make them pliable\ni normally brush 5 tortillas on one side very lightly with water then place them in a stack on a clean kitchen towel then wrap the towel around the tortillas\nmicrowave the tortillas for 25 seconds\nthis does not cook the tortillas or make them tough but provides enough heat for them to become pliable\nyou should adjust the cooking time for your own microwave\nyou can also do this in the oven\nplace a warm tortilla in the palm of your hand and put a couple of spoonfuls of the meat mixture in the center of the tortilla\nthe tortilla should be comfortably full of meat but not overly full or you will not be able to close it properly\nbe sure to re-cover the other tortillas with the kitchen towel so they stay warm\nif you are using a taco-size tortilla , you will need 3 to 4 spoonfuls of the meat mixture per tortilla\ngently fold the tortilla into a half-moon shape and pin the edges with toothpicks\nplace the filled tacos in a single layer on a sheet pan as you prepare them\nwhen you run out of warm tortillas , you will need to heat more in the microwave\nat this point , the tacos can be frozen and fried at a later date\nsimple put a single-layer of tacos on a sheet pan and freeze for about 1 hour\ni cover each taco in plastic wrap then place the tacos in a freezer bag\nbefore frying , defrost them in microwave or allow them to defrost in the refrigerator overnight\nheat several cups of oil in a dutch oven or electric fryer\nthe oil will need to be about 2 to 3 inches deep\nheat the oil to 350f depending on the size of your fryer , you should be able to get 2 to 3 tacos in the fryer at one time\nyou should not remove the toothpicks prior to frying\nwhen frying , do not overlap the tacos\nwhen they have browned on one side , flip them over and brown the other\nit should only take a few minutes to brown both sides\nwhen the tacos are deep brown , drain them upside-down on a rack to allow excess oil to drip out\nafter they have drained for a minute or two , carefully pull out the toothpicks\nfill the tacos with your choice of toppings\nsome brands of flour tortillas are thicker than others\nthicker tortillas work particularly well in this recipe\nthinner tortillas break apart too easily when eating them\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\nnorth-american\nmain-dish\nbeef\nmexican\nground-beef\nmeat", "text_length": 4370 }, { "id": "350964", "title": "yule log", "description": "an easy, but delicious chocolate christmas yule log recipe! materials shallow baking pan, maximum size: 11\" by 17\" (27cm by 43cm) mixer, obviously and electric mixer (stand or hand held) is easiest. oven parchment paper, also called baking paper. waxed paper is not the same. measuring cups and spoons", "minutes": 75, "ingredients": [ "eggs", "sugar", "cake flour", "cocoa powder", "salt", "cream of tartar", "egg whites", "icing sugar", "baking cocoa", "vanilla extract", "butter", "lemon juice", "vanilla" ], "steps": [ "separate the 5 yolks from whites , obviously into two separate bowls", "place egg whites in a small mixing bowl and let the whites stand at room temperature for 30 minutes or more", "grease a baking pan , then line the pan with parchment paper", "finally , grease the parchment paper", "i use crisco as the grease , but you could use butter , margarine or even animal lard", "this recipe presumes a 15 inch by 10 inch by 1 / 2 inch deep pan , but you can use a pan that is larger in any dimension , and just crimp the parchment paper at the proper dimensions", "in a large mixing bowl , beat the egg yolks on high until they are light and fluffy", "gradually add 1 / 2 cup sugar , beating for a few minutes , until thick and lemon-colored", "in a dry bowl , combine the 1 / 2 cup cake flour , 1 / 4 cup baking cocoa & 1 / 4 teaspoon salt with a whisk", "slowly add the flour mixture to the egg yolk mixture and blend on medium , until well mixed", "beat egg whites on medium until foamy", "add the 1 / 2 teaspoon of cream of tartar", "continue to beat until soft peaks form", "then , slowly add the remaining 1 / 2 cup of sugar , beating on high until stiff peaks form", "slowly and gently fold the egg whites into the chocolate flour mixture , until no streaks remain", "gently spread the batter evenly in the prepared pan", "bake in the preheated oven at 350 for about 12 minutes or until cake springs back", "cool the cake for 5 minutes , then invert onto a linen towel dusted with confectioners' sugar", "peel off parchment paper", "roll the cake up in the towel or paper , starting with a short side", "then let it cool on a wire rack", "the cake portion is now done ! if you need to take a break , put the cake in a sealed container or plastic bag", "making the filling", "alternatives: [1] if you are in a hurry or want a white filling , you could instead just use a topping like \"cool whip\"", "but it would need to be served within hours , before the cool whip melted and went flat", "[2] another white filling can be made by whipping 1 cup of whipping cream until it is light and fluffy , then beating in 1 / 2 cup powdered sugar", "obviously , this requires the cake to be kept refrigerated , except when serving it", "[3] for a white , vanilla buttercream filling , see the \"white buttercream filling recipe\" at the bottom of this page", "[4] for a chocolate buttercream filling , see the \"chocolate buttercream filling recipe\" at the bottom of this page", "[5] for a mocha filling , add 1 tablespoon of instant coffee granules to any of these above", "whip 4 egg whites in a clean dry mixing bowl until fluffy peaks form", "add the 1 and a half cups of powdered to the mixer", "then add 1 / 4 teaspoon vanilla extract and 1 / 4 cup powdered baking cocoa", "whip briefly , but to a uniform color", "unroll the cake ! if you want to make two shorter cakes , simply cut the cake in half before unrolling it", "the advantage of this is , you can make one with chocolate filling , the other with a white filling , or mocha , etc", "spread it about at least 1 / 4 inch thick , up to a maximum of 1 / 2 inch thick", "gently and loosely roll the cake , not squeezing ! you don't want to squeeze out the filling", "again , the chocolate filling is on the left , the white buttercream is on the right", "now , while the white icing looks better , the chocolate tastes much better -- in my opinion", "making the icing / frosting: alternatives: if you are in a hurry , you can use a pre-made , store-bought can of chocolate frosting / icing , instead", "in a mixing bowl add 1", "5 cups confectioners' sugar , 2 egg whites , 3 tablespoons melted butter , 1 teaspoon lemon juice & 1 / 4 teaspoon vanilla , then whip it up in your electric mixer", "add the cocoa , and mix with the mixer until uniform", "gently slurp the icing on the cake", "i use a pastry blending knife to make the lines in the icing to look like a log ! i just drag the front of it across the log", "of course , you can buy special decorating tools for this , also", "you can also dust it with powdered sugar , to simulate snow !" ], "tags": [ "time-to-make", "course", "preparation", "occasion", "healthy", "desserts", "holiday-event", "kid-friendly", "cakes", "dietary", "christmas", "low-sodium", "cake-fillings-and-frostings", "inexpensive", "toddler-friendly", "low-in-something", "presentation", "served-cold", "4-hours-or-less" ], "nutrition": { "calories": 3590.6, "total_fat": 107.0, "sugar": 2464.0, "sodium": 63.0, "protein": 143.0, "saturated_fat": 175.0, "carbohydrates": 237.0 }, "raw_text": "yule log\nIngredients:\neggs\nsugar\ncake flour\ncocoa powder\nsalt\ncream of tartar\negg whites\nicing sugar\nbaking cocoa\nvanilla extract\nbutter\nlemon juice\nvanilla\nSteps:\nseparate the 5 yolks from whites , obviously into two separate bowls\nplace egg whites in a small mixing bowl and let the whites stand at room temperature for 30 minutes or more\ngrease a baking pan , then line the pan with parchment paper\nfinally , grease the parchment paper\ni use crisco as the grease , but you could use butter , margarine or even animal lard\nthis recipe presumes a 15 inch by 10 inch by 1 / 2 inch deep pan , but you can use a pan that is larger in any dimension , and just crimp the parchment paper at the proper dimensions\nin a large mixing bowl , beat the egg yolks on high until they are light and fluffy\ngradually add 1 / 2 cup sugar , beating for a few minutes , until thick and lemon-colored\nin a dry bowl , combine the 1 / 2 cup cake flour , 1 / 4 cup baking cocoa & 1 / 4 teaspoon salt with a whisk\nslowly add the flour mixture to the egg yolk mixture and blend on medium , until well mixed\nbeat egg whites on medium until foamy\nadd the 1 / 2 teaspoon of cream of tartar\ncontinue to beat until soft peaks form\nthen , slowly add the remaining 1 / 2 cup of sugar , beating on high until stiff peaks form\nslowly and gently fold the egg whites into the chocolate flour mixture , until no streaks remain\ngently spread the batter evenly in the prepared pan\nbake in the preheated oven at 350 for about 12 minutes or until cake springs back\ncool the cake for 5 minutes , then invert onto a linen towel dusted with confectioners' sugar\npeel off parchment paper\nroll the cake up in the towel or paper , starting with a short side\nthen let it cool on a wire rack\nthe cake portion is now done ! if you need to take a break , put the cake in a sealed container or plastic bag\nmaking the filling\nalternatives: [1] if you are in a hurry or want a white filling , you could instead just use a topping like \"cool whip\"\nbut it would need to be served within hours , before the cool whip melted and went flat\n[2] another white filling can be made by whipping 1 cup of whipping cream until it is light and fluffy , then beating in 1 / 2 cup powdered sugar\nobviously , this requires the cake to be kept refrigerated , except when serving it\n[3] for a white , vanilla buttercream filling , see the \"white buttercream filling recipe\" at the bottom of this page\n[4] for a chocolate buttercream filling , see the \"chocolate buttercream filling recipe\" at the bottom of this page\n[5] for a mocha filling , add 1 tablespoon of instant coffee granules to any of these above\nwhip 4 egg whites in a clean dry mixing bowl until fluffy peaks form\nadd the 1 and a half cups of powdered to the mixer\nthen add 1 / 4 teaspoon vanilla extract and 1 / 4 cup powdered baking cocoa\nwhip briefly , but to a uniform color\nunroll the cake ! if you want to make two shorter cakes , simply cut the cake in half before unrolling it\nthe advantage of this is , you can make one with chocolate filling , the other with a white filling , or mocha , etc\nspread it about at least 1 / 4 inch thick , up to a maximum of 1 / 2 inch thick\ngently and loosely roll the cake , not squeezing ! you don't want to squeeze out the filling\nagain , the chocolate filling is on the left , the white buttercream is on the right\nnow , while the white icing looks better , the chocolate tastes much better -- in my opinion\nmaking the icing / frosting: alternatives: if you are in a hurry , you can use a pre-made , store-bought can of chocolate frosting / icing , instead\nin a mixing bowl add 1\n5 cups confectioners' sugar , 2 egg whites , 3 tablespoons melted butter , 1 teaspoon lemon juice & 1 / 4 teaspoon vanilla , then whip it up in your electric mixer\nadd the cocoa , and mix with the mixer until uniform\ngently slurp the icing on the cake\ni use a pastry blending knife to make the lines in the icing to look like a log ! i just drag the front of it across the log\nof course , you can buy special decorating tools for this , also\nyou can also dust it with powdered sugar , to simulate snow !\nTags:\ntime-to-make\ncourse\npreparation\noccasion\nhealthy\ndesserts\nholiday-event\nkid-friendly\ncakes\ndietary\nchristmas\nlow-sodium\ncake-fillings-and-frostings\ninexpensive\ntoddler-friendly\nlow-in-something\npresentation\nserved-cold\n4-hours-or-less", "text_length": 4362 }, { "id": "488655", "title": "chicken empanadas colombia empanadas de pollo", "description": "now it is time for a party! my middle son got married to a most wonderful girl and we are welcoming them home from their honeymoon with a small family get-together. as a family favorite, my empanadas will be the principal side dish, along with various and sundry goodies. everything is ready, i have everything prepared, including the masa. but, alas, in my excitement, i did not realize that i had run out of ground beef! with no time to spare, it is time to improvise. \"i'll make chicken empanadas!\" i thought. with no previous experience in the matter, i just grabbed 6 chicken thighs, cooked them and pulled the meat apart. so, below you will find my improvisation which, if i say so humbly, turned out as good or better than my beef empanadas. i love when an \"experiment\" is a success!", "minutes": 180, "ingredients": [ "chicken thighs", "celery", "white onion", "garlic cloves", "carrot", "kosher salt", "ground cumin", "cornmeal", "chicken broth", "dark brown sugar", "cassava meal", "green onions", "tomatoes", "fresh cilantro", "butter", "potatoes", "garlic powder", "ground black pepper" ], "steps": [ "the chicken", "- place chicken thighs in a large pot with 8 cups of boiling water", "- add the celery , onion , garlic , kosher salt and cumin", "- boil over medium heat for approximately 1 hour", "- with a slotted spoon , carefully remove chicken from the pot , place it in a bowl and cover with a kitchen towel", "allow it to cool until safe to handle", "- cover the pot and continue to cook the stock on low heat", "- once the chicken has cooled , remove the skin and the bones", "drop the bones and skin into the stock pot , cover and continue to cook", "with your fingers , pull the chicken meat apart so it resembles shredded meat", "put into a bowl , cover and refrigerate", "- allow the chicken stock to boil on low heat for another hour", "using a sieve , separate the broth from all the rest of the ingredients and allow it to cool for about 30 minutes", "discard the stock ingredients", "the dough", "- mix all the dry ingredients together in a large bowl and begin to add the chicken broth until you have a smooth , humid , easy to work dough", "i usually add two cups and work the dough with my hands", "then , i add the chicken stock 1 / 2 cup at a time until i get the consistency i need", "- cover the bowl and let the masa rest for about one hour in the refrigerator", "the filling", "- in a frying pan , heat the butter , margarine or oil over medium heat and saute the onions and tomatoes", "- in a large bowl , combine the chicken , potatoes , chopped cilantro , garlic powder and pepper", "- add the sauteed onion-tomato mixture and stir until well blended", "check for salt and adjust spices to your liking", "the empanada", "- now , if you have a tortilla press , youre sitting pretty for the next step", "if you dont have one , two pieces of 1 wood about 8 square will do just fine", "lacking that , anything flat and a counter top will work", "or , if you feel adventurous , you can use your own two little hands !", "- roll the masa into little balls about 1 in diameter", "cover the bottom part of the tortilla press with a piece of plastic wrap", "place the masa ball on top of the plastic wrap", "cover with another piece of plastic and press it into a flat circle", "remove the top piece of plastic", "now add about one rounded tablespoon of the filling to the middle of the circle leaving about 1 / 2 of space on the sides", "using the plastic , fold the circle in half and press the edges together so it forms a half-moon", "while still in the plastic , press the edges firmly together between your thumb and middle finger so the empanada is sealed", "i like to make them pretty so , after the empanada is sealed , i remove it from the plastic and use the", "- cook them in bunches but dont prepare too many at a time and let them sit while the others cook since this tends to dry out the masa too much", "also , as you are cooking , keep the bowl of masa covered with a humid towel to keep it from getting too dry", "cooking", "- the traditional method , of course , is to fry the empanadas in a large , iron cauldron , on top of a wood fire , outdoors , in about twenty pounds of pork lard that was used to fry the empanadas for the last month and a half", "- however , tradition does not always mean that it is right", "much of the time tradition simply means lack of technology and alternate methods", "- i use a deep-fat fryer filled with canola or peanut oil", "for even healthier empanadas , they can be baked in the oven at 350 degrees f on a greased cookie sheet", "baking them , of course , takes longer and you will have to turn the empanadas once", "bake or fry until golden brown", "- if you fry them , make sure you place the finished empanadas on a cookie sheet whose bottom you have lined with a thick layer of paper towels", "this will allow the excess oil to drain", "- the tradition in colombia is to have an empanada in one hand and a wedge of lemon in the other", "as you take a bite , you squeeze a few drops of lemon juice inside", "a bowl of your favorite salsa and a teaspoon will also do the job quite well", "this recipe should yield approximately 4 to 5 dozen empanadas" ], "tags": [ "time-to-make", "course", "preparation", "for-large-groups", "appetizers", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 117.5, "total_fat": 5.0, "sugar": 4.0, "sodium": 8.0, "protein": 8.0, "saturated_fat": 5.0, "carbohydrates": 5.0 }, "raw_text": "chicken empanadas colombia empanadas de pollo\nIngredients:\nchicken thighs\ncelery\nwhite onion\ngarlic cloves\ncarrot\nkosher salt\nground cumin\ncornmeal\nchicken broth\ndark brown sugar\ncassava meal\ngreen onions\ntomatoes\nfresh cilantro\nbutter\npotatoes\ngarlic powder\nground black pepper\nSteps:\nthe chicken\n- place chicken thighs in a large pot with 8 cups of boiling water\n- add the celery , onion , garlic , kosher salt and cumin\n- boil over medium heat for approximately 1 hour\n- with a slotted spoon , carefully remove chicken from the pot , place it in a bowl and cover with a kitchen towel\nallow it to cool until safe to handle\n- cover the pot and continue to cook the stock on low heat\n- once the chicken has cooled , remove the skin and the bones\ndrop the bones and skin into the stock pot , cover and continue to cook\nwith your fingers , pull the chicken meat apart so it resembles shredded meat\nput into a bowl , cover and refrigerate\n- allow the chicken stock to boil on low heat for another hour\nusing a sieve , separate the broth from all the rest of the ingredients and allow it to cool for about 30 minutes\ndiscard the stock ingredients\nthe dough\n- mix all the dry ingredients together in a large bowl and begin to add the chicken broth until you have a smooth , humid , easy to work dough\ni usually add two cups and work the dough with my hands\nthen , i add the chicken stock 1 / 2 cup at a time until i get the consistency i need\n- cover the bowl and let the masa rest for about one hour in the refrigerator\nthe filling\n- in a frying pan , heat the butter , margarine or oil over medium heat and saute the onions and tomatoes\n- in a large bowl , combine the chicken , potatoes , chopped cilantro , garlic powder and pepper\n- add the sauteed onion-tomato mixture and stir until well blended\ncheck for salt and adjust spices to your liking\nthe empanada\n- now , if you have a tortilla press , youre sitting pretty for the next step\nif you dont have one , two pieces of 1 wood about 8 square will do just fine\nlacking that , anything flat and a counter top will work\nor , if you feel adventurous , you can use your own two little hands !\n- roll the masa into little balls about 1 in diameter\ncover the bottom part of the tortilla press with a piece of plastic wrap\nplace the masa ball on top of the plastic wrap\ncover with another piece of plastic and press it into a flat circle\nremove the top piece of plastic\nnow add about one rounded tablespoon of the filling to the middle of the circle leaving about 1 / 2 of space on the sides\nusing the plastic , fold the circle in half and press the edges together so it forms a half-moon\nwhile still in the plastic , press the edges firmly together between your thumb and middle finger so the empanada is sealed\ni like to make them pretty so , after the empanada is sealed , i remove it from the plastic and use the\n- cook them in bunches but dont prepare too many at a time and let them sit while the others cook since this tends to dry out the masa too much\nalso , as you are cooking , keep the bowl of masa covered with a humid towel to keep it from getting too dry\ncooking\n- the traditional method , of course , is to fry the empanadas in a large , iron cauldron , on top of a wood fire , outdoors , in about twenty pounds of pork lard that was used to fry the empanadas for the last month and a half\n- however , tradition does not always mean that it is right\nmuch of the time tradition simply means lack of technology and alternate methods\n- i use a deep-fat fryer filled with canola or peanut oil\nfor even healthier empanadas , they can be baked in the oven at 350 degrees f on a greased cookie sheet\nbaking them , of course , takes longer and you will have to turn the empanadas once\nbake or fry until golden brown\n- if you fry them , make sure you place the finished empanadas on a cookie sheet whose bottom you have lined with a thick layer of paper towels\nthis will allow the excess oil to drain\n- the tradition in colombia is to have an empanada in one hand and a wedge of lemon in the other\nas you take a bite , you squeeze a few drops of lemon juice inside\na bowl of your favorite salsa and a teaspoon will also do the job quite well\nthis recipe should yield approximately 4 to 5 dozen empanadas\nTags:\ntime-to-make\ncourse\npreparation\nfor-large-groups\nappetizers\nnumber-of-servings\n4-hours-or-less", "text_length": 4357 }, { "id": "271524", "title": "indian moghul chicken biryani", "description": "biryani is perhaps one of the most elaborate rice dishes. of moghul origin, it is cooked with lamb or chicken, streaked with saffron, and garnished with raisins and nuts. the chicken is first marinated for at least 2 hours in a delicious paste of ginger, garlic, onions, yogurt, lemon juice, and spices. it is then cooked briefly. partially cooked rice is placed over it, and the chicken and rice are allowed to steam for about an hour.", "minutes": 210, "ingredients": [ "onions", "garlic cloves", "fresh ginger", "whole cloves", "whole black peppercorns", "whole cardamom pods", "ground cinnamon", "ground coriander", "ground cumin", "poppy seed", "ground mace", "salt", "lemon juice", "plain yogurt", "vegetable oil", "bay leaves", "black cardamom pods", "chicken legs", "saffron strands", "milk", "long grain rice", "golden raisins", "blanched almonds", "hard-boiled eggs" ], "steps": [ "first you have to make the marinade for the chicken", "peel and coarsely chop 3 of the onions", "place the chopped onion , garlic , and ginger in an electric blender , along with the cloves , peppercorns , the seeds only from the 8 cardamoms , cinnamon , coriander , cumin , poppy seeds , mace , 1 1 / 2 teaspoons salt , and the lemon juice", "blend all of these at high speed until you have a smooth paste", "place this paste in a large bowl", "add the yogurt and mix well", "now peel the 3 remaining onions", "slice them into very fine rings , and halve all the rings", "in a 10 inch heavy bottomed skillet , heat the oil over medium flame", "when hot , add the bay leaves and 4 black cardamoms", "fry for about 10 to 15 seconds", "now put in the onions and fry them , stirring , for about 10 minutes or until they get brown and crisp", "remove them carefully with a slotted spoon , squeezing out as much of the oil as possible", "reserve all the onion flavored oil , the black cardamoms , and the bay leaves", "you will need them later", "mix in 2 / 3 of the fried onions with the marinade paste", "place the rest on a paper towel to drain", "set aside for garnishing", "remove skin from the chicken legs and breasts", "cut the legs into two pieces each , and quarter all the breasts", "pierce the chicken pieces with a fork and place in the bowl with the marinade paste", "mix well", "cover the bowl and refrigerate for at least 2 hours", "turn occasionally", "after 2 hours , remove the bowl from the refrigerator and place all its contents in a 3 to 4 quart heavy bottomed pot", "bring slowly to a boil , cover , lower heat , and simmer for 15 minutes", "remove only the chicken pieces , place them in a 5 quart casserole dish , and cover", "set aside", "on a medium flame , boil down the marinade paste , stirring , until you have about 9 to 10 tablespoons left", "spoon the paste over the chicken", "cover again", "preheat oven to 300f", "soak the saffron in 2 tablespoons hot milk", "bring about 13 cups of water with 3 teaspoons of salt to a boil in a 4 quart pot , then add the rice", "after it has come to a boil again , cook 5 minutes , timing very carefully", "drain the rice in a colander , then place it on top of the chicken in the casserole", "pour the saffron milk over the rice , streaking it with orange lines", "spoon out the onion flavored oil from the pan , reserving a level tablespoon to fry the raisins if you like", "sprinkle the oil , cardamom , and bay leaves over the rice", "cover the casserole dish with aluminum foil , cut 2 inches wider than the rim of the dish", "now put the lid on and use the protruding foil edges to seal the dish as best you can by crinkling it and pushing it against the sides", "bake 1 hour", "garnishes: there are several garnishes that can be used for biryani", "you can use them all , or only what you like , but the fried onions are a must", "if you wish to use raisins , you can fry them in a tablespoon of the onion flavored oil just after you have fried the onions", "to serve: as you lift the cover off your casserole dish you will see beautiful saffron streaks on the white rice", "spoon the rice and chicken out onto a large platter", "sprinkle fried onions and other garnishes of your choice over , and serve hot", "with biryani , serve koftas and some yogurt dishyogurt with tiny dumplings , or yogurt with potatoes", "if you wish to serve a vegetable , cauliflower with ginger and chinese parsley would be very good", "serves 6-8", "biryani is quite definitely not an everyday dish", "it is served at weddings and important dinners", "try serving it at a late supper party", "it was , and is , a dish worthy of a king", "ideally , saffron stigmas or leaf saffron should be lightly roasted in a hot skillet , crumbled , and allowed to soak in a tablespoon or so of warm milk for half an hour before being used", "madhur jaffrey an invitations to indian cooking" ], "tags": [ "curries", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "main-dish", "poultry", "asian", "indian", "dinner-party", "chicken", "one-dish-meal", "meat", "chicken-breasts", "chicken-thighs-legs", "4-hours-or-less" ], "nutrition": { "calories": 805.0, "total_fat": 64.0, "sugar": 37.0, "sodium": 79.0, "protein": 75.0, "saturated_fat": 46.0, "carbohydrates": 22.0 }, "raw_text": "indian moghul chicken biryani\nIngredients:\nonions\ngarlic cloves\nfresh ginger\nwhole cloves\nwhole black peppercorns\nwhole cardamom pods\nground cinnamon\nground coriander\nground cumin\npoppy seed\nground mace\nsalt\nlemon juice\nplain yogurt\nvegetable oil\nbay leaves\nblack cardamom pods\nchicken legs\nsaffron strands\nmilk\nlong grain rice\ngolden raisins\nblanched almonds\nhard-boiled eggs\nSteps:\nfirst you have to make the marinade for the chicken\npeel and coarsely chop 3 of the onions\nplace the chopped onion , garlic , and ginger in an electric blender , along with the cloves , peppercorns , the seeds only from the 8 cardamoms , cinnamon , coriander , cumin , poppy seeds , mace , 1 1 / 2 teaspoons salt , and the lemon juice\nblend all of these at high speed until you have a smooth paste\nplace this paste in a large bowl\nadd the yogurt and mix well\nnow peel the 3 remaining onions\nslice them into very fine rings , and halve all the rings\nin a 10 inch heavy bottomed skillet , heat the oil over medium flame\nwhen hot , add the bay leaves and 4 black cardamoms\nfry for about 10 to 15 seconds\nnow put in the onions and fry them , stirring , for about 10 minutes or until they get brown and crisp\nremove them carefully with a slotted spoon , squeezing out as much of the oil as possible\nreserve all the onion flavored oil , the black cardamoms , and the bay leaves\nyou will need them later\nmix in 2 / 3 of the fried onions with the marinade paste\nplace the rest on a paper towel to drain\nset aside for garnishing\nremove skin from the chicken legs and breasts\ncut the legs into two pieces each , and quarter all the breasts\npierce the chicken pieces with a fork and place in the bowl with the marinade paste\nmix well\ncover the bowl and refrigerate for at least 2 hours\nturn occasionally\nafter 2 hours , remove the bowl from the refrigerator and place all its contents in a 3 to 4 quart heavy bottomed pot\nbring slowly to a boil , cover , lower heat , and simmer for 15 minutes\nremove only the chicken pieces , place them in a 5 quart casserole dish , and cover\nset aside\non a medium flame , boil down the marinade paste , stirring , until you have about 9 to 10 tablespoons left\nspoon the paste over the chicken\ncover again\npreheat oven to 300f\nsoak the saffron in 2 tablespoons hot milk\nbring about 13 cups of water with 3 teaspoons of salt to a boil in a 4 quart pot , then add the rice\nafter it has come to a boil again , cook 5 minutes , timing very carefully\ndrain the rice in a colander , then place it on top of the chicken in the casserole\npour the saffron milk over the rice , streaking it with orange lines\nspoon out the onion flavored oil from the pan , reserving a level tablespoon to fry the raisins if you like\nsprinkle the oil , cardamom , and bay leaves over the rice\ncover the casserole dish with aluminum foil , cut 2 inches wider than the rim of the dish\nnow put the lid on and use the protruding foil edges to seal the dish as best you can by crinkling it and pushing it against the sides\nbake 1 hour\ngarnishes: there are several garnishes that can be used for biryani\nyou can use them all , or only what you like , but the fried onions are a must\nif you wish to use raisins , you can fry them in a tablespoon of the onion flavored oil just after you have fried the onions\nto serve: as you lift the cover off your casserole dish you will see beautiful saffron streaks on the white rice\nspoon the rice and chicken out onto a large platter\nsprinkle fried onions and other garnishes of your choice over , and serve hot\nwith biryani , serve koftas and some yogurt dishyogurt with tiny dumplings , or yogurt with potatoes\nif you wish to serve a vegetable , cauliflower with ginger and chinese parsley would be very good\nserves 6-8\nbiryani is quite definitely not an everyday dish\nit is served at weddings and important dinners\ntry serving it at a late supper party\nit was , and is , a dish worthy of a king\nideally , saffron stigmas or leaf saffron should be lightly roasted in a hot skillet , crumbled , and allowed to soak in a tablespoon or so of warm milk for half an hour before being used\nmadhur jaffrey an invitations to indian cooking\nTags:\ncurries\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nmain-dish\npoultry\nasian\nindian\ndinner-party\nchicken\none-dish-meal\nmeat\nchicken-breasts\nchicken-thighs-legs\n4-hours-or-less", "text_length": 4349 }, { "id": "146101", "title": "lets talk turkey", "description": "as a young bride, i didn't have a clue what to do with a turkey or even a whole chicken. i made many mistakes (i even left the gizzards in the body cavity) but i've come a long way since then! when posting this recipe, i'm including the basics for preparation of the bird, my recipe for pan gravy, a simple cooking timetable and carving instructions. since my family isn't fussy about stuffing, i do a smaller amount to fill the neck cavity only. i hope this will help new brides ....... and seasoned pros!", "minutes": 270, "ingredients": [ "spanish onions", "celery", "carrot", "vegetable oil", "fresh sage", "fresh thyme", "bay leaf", "peppercorns", "whole turkey", "butter", "salt", "pepper", "bacon", "turkey neck", "turkey gizzard", "turkey heart", "onion", "celery & leaves", "garlic clove", "parsley", "peppercorn", "all-purpose flour", "water", "turkey broth", "dry white wine" ], "steps": [ "buy the bird: allow 1", "5 lbs / person", "if the bird is smaller , allow 2 lbs / person", "prepare the bird: if the bird is frozen , defrost in the coldest part of the refrigerator", "when defrosting a very large bird , i use my cooler", "remove the giblets and rinse the bird , inside & outside , under cold , running water", "pat it dry , inside & out with paper towels", "prepare the stock for pan gravy: chop neck into 5 or 6 pieces , cut gizzard & heart in half and place in large saucepan", "add 8 cups of cold water , bring to a boil & skim off foam", "add vegetables & seasoning", "lower heat , cover & simmer over low heat for 2 hours", "strain this can be refrigerated in an air-tight container for up to 2 days in advance", "cook the bird: heat oil in a skillet over medium-high heat and saut vegetables until lightly browned , about 7 or 8 minutes", "let cool , then mix in sage , thyme , bay leaf & peppercorns", "stuff body cavity with vegetable mixture", "skewer cavity shut , tie legs together and tuck wings under the back", "place turkey , breast side up on a greased rack in a roasting pan", "brush with butter and sprinkle with salt & pepper", "cover criss cross fashion with 3 or 4 slices of bacon", "roast the turkey in a preheated 325f oven: 10 to 12 lbs - 3", "5 hours , 12 to 15 lbs - 4 hours , 15 to 18 lbs - 4", "25 hours , 18 to 21 lbs - 4", "75 hours -- increase by 1 / 2 hour if the body cavity has been stuffed", "i cover the bird with a foil tent for the first 1 1 / 2 hours so it doesn't get too brown too fast", "then i remove the foil and continue roasting , basting with the pan drippings every 20 minutes , until a meat thermometer inserted in the thickest part of the thigh registers 180f - if there aren't enough drippings in the pan for basting , i use some dry white wine", "remove the skewers", "spoon the vegetable mixture & juices into a bowl and set aside", "lift the turkey onto a warmed platter , tent with foil and let stand for at least 20 minutes and up to 30 minutes to let it relax", "this will give the juices time to settle into the flesh , breast , and leg , and youll have a juicier , more succulent bird - if you start carving the turkey right after removing it from the oven the juices will run from the meat and the turkey breast will be dry", "make the gravy: skim all but 2 tbsps of fat from the pan juices", "whisk flour & water together in a small bowl , then whisk into the pan", "place the pan over medium heat and cook for 2 minutes , scraping up any brown bits from the pan bottom", "gradually whisk in stock & wine , add vegetable mixture & seasoning", "bring to a boil and continue to boil , stirring constantly , until reduced by half , about 15 minutes", "strain into a warmed gravy boat", "carve the bird: using paper towels or a clean kitchen towel , transfer the bird to a platter or carving board", "cut through the trussing with kitchen shears & discard string", "remove the drumsticks by placing the knife against the thigh & cutting down to expose the leg", "apply pressure at the joint with the knifepoint , twist the knife & cut through", "slice open the neck cavity with an oval incision that allows you to remove the stuffing", "remove the breast by cutting straight down the breastbone , working the knife around the wishbone area and pushing the breast outwards", "continue to cut through the joint where the wing bone joins the breast and remove the breast", "put the breast on a cutting board and remove the wing and winglet", "slice straight down through the breast meat at an angle using a sawing action", "cut the turkey into 3 / 8 thick slices", "this carving motion gives you a nice slice and a piece of skin", "you can then either plate the slices or put them onto a serving platter", "after youre finished eating take the left over turkey completely off the bone because of the threat of bacterial growth", "you can use the bones for soup broth" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "main-dish", "poultry", "oven", "dinner-party", "heirloom-historical", "holiday-event", "kid-friendly", "turkey", "dietary", "thanksgiving", "meat", "whole-turkey", "equipment" ], "nutrition": { "calories": 771.6, "total_fat": 62.0, "sugar": 6.0, "sodium": 30.0, "protein": 178.0, "saturated_fat": 61.0, "carbohydrates": 2.0 }, "raw_text": "lets talk turkey\nIngredients:\nspanish onions\ncelery\ncarrot\nvegetable oil\nfresh sage\nfresh thyme\nbay leaf\npeppercorns\nwhole turkey\nbutter\nsalt\npepper\nbacon\nturkey neck\nturkey gizzard\nturkey heart\nonion\ncelery & leaves\ngarlic clove\nparsley\npeppercorn\nall-purpose flour\nwater\nturkey broth\ndry white wine\nSteps:\nbuy the bird: allow 1\n5 lbs / person\nif the bird is smaller , allow 2 lbs / person\nprepare the bird: if the bird is frozen , defrost in the coldest part of the refrigerator\nwhen defrosting a very large bird , i use my cooler\nremove the giblets and rinse the bird , inside & outside , under cold , running water\npat it dry , inside & out with paper towels\nprepare the stock for pan gravy: chop neck into 5 or 6 pieces , cut gizzard & heart in half and place in large saucepan\nadd 8 cups of cold water , bring to a boil & skim off foam\nadd vegetables & seasoning\nlower heat , cover & simmer over low heat for 2 hours\nstrain this can be refrigerated in an air-tight container for up to 2 days in advance\ncook the bird: heat oil in a skillet over medium-high heat and saut vegetables until lightly browned , about 7 or 8 minutes\nlet cool , then mix in sage , thyme , bay leaf & peppercorns\nstuff body cavity with vegetable mixture\nskewer cavity shut , tie legs together and tuck wings under the back\nplace turkey , breast side up on a greased rack in a roasting pan\nbrush with butter and sprinkle with salt & pepper\ncover criss cross fashion with 3 or 4 slices of bacon\nroast the turkey in a preheated 325f oven: 10 to 12 lbs - 3\n5 hours , 12 to 15 lbs - 4 hours , 15 to 18 lbs - 4\n25 hours , 18 to 21 lbs - 4\n75 hours -- increase by 1 / 2 hour if the body cavity has been stuffed\ni cover the bird with a foil tent for the first 1 1 / 2 hours so it doesn't get too brown too fast\nthen i remove the foil and continue roasting , basting with the pan drippings every 20 minutes , until a meat thermometer inserted in the thickest part of the thigh registers 180f - if there aren't enough drippings in the pan for basting , i use some dry white wine\nremove the skewers\nspoon the vegetable mixture & juices into a bowl and set aside\nlift the turkey onto a warmed platter , tent with foil and let stand for at least 20 minutes and up to 30 minutes to let it relax\nthis will give the juices time to settle into the flesh , breast , and leg , and youll have a juicier , more succulent bird - if you start carving the turkey right after removing it from the oven the juices will run from the meat and the turkey breast will be dry\nmake the gravy: skim all but 2 tbsps of fat from the pan juices\nwhisk flour & water together in a small bowl , then whisk into the pan\nplace the pan over medium heat and cook for 2 minutes , scraping up any brown bits from the pan bottom\ngradually whisk in stock & wine , add vegetable mixture & seasoning\nbring to a boil and continue to boil , stirring constantly , until reduced by half , about 15 minutes\nstrain into a warmed gravy boat\ncarve the bird: using paper towels or a clean kitchen towel , transfer the bird to a platter or carving board\ncut through the trussing with kitchen shears & discard string\nremove the drumsticks by placing the knife against the thigh & cutting down to expose the leg\napply pressure at the joint with the knifepoint , twist the knife & cut through\nslice open the neck cavity with an oval incision that allows you to remove the stuffing\nremove the breast by cutting straight down the breastbone , working the knife around the wishbone area and pushing the breast outwards\ncontinue to cut through the joint where the wing bone joins the breast and remove the breast\nput the breast on a cutting board and remove the wing and winglet\nslice straight down through the breast meat at an angle using a sawing action\ncut the turkey into 3 / 8 thick slices\nthis carving motion gives you a nice slice and a piece of skin\nyou can then either plate the slices or put them onto a serving platter\nafter youre finished eating take the left over turkey completely off the bone because of the threat of bacterial growth\nyou can use the bones for soup broth\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nmain-dish\npoultry\noven\ndinner-party\nheirloom-historical\nholiday-event\nkid-friendly\nturkey\ndietary\nthanksgiving\nmeat\nwhole-turkey\nequipment", "text_length": 4327 }, { "id": "321939", "title": "the chocolate mousse cake that fell from heaven", "description": "this is a recipe from gourmet which i have changed to be even more seductive. it is an incredible cake! there are no shortcuts with this cake, and please, try not to use subsitutions. if you really cannot find buttermilk, stir a tablespoon of lemon juice into full-cream milk and let it stand to thicken. it's best to see this as a great creative effort, forget about fat and calories, and just do it, lol!! the type of cocoa powder you use does not matter -- we only get dutch process, and it makes the cake even more chocolatey. don't refrigerate, it improves on standing. just keep it in a cool place, covered. added on may 11, after the disaster experienced by a & a's mom! not sure what happened there, but to prevent any chance of the cake breaking, either spoon on the ganache carefully, or pour on from the sides of the top layer. i confess i'm not sure how a & a's mom's cake split like that!!", "minutes": 135, "ingredients": [ "milk", "superfine sugar", "cornflour", "egg yolks", "milk chocolate", "butter", "vanilla", "chocolate", "strong coffee", "all-purpose flour", "cocoa powder", "baking powder", "salt", "eggs", "vegetable oil", "buttermilk", "heavy cream", "corn syrup" ], "steps": [ "make the filling first , as it needs to cool and thicken", "bring the milk to boiling point in a medium saucepan with thick bottom", "in a large mixing bowl , mix the sugar and cornflour well together", "when the milk threatens to boil , pull from the heat", "whisk the egg yolks into the sugar", "add the hot milk gradually to the sugar-cornflour-yolk mixture , whisking well between additions", "scrape this mixture back into the pot you heated the milk in , using a spatula", "over medium heat whisk with a wire whisk until it thickens -- just below boiling point", "if it boils , the egg will cook -- be careful", "pull of heat and keep on whisking so the bottom does not go on cooking ! add the chopped chocolate , butter and vanilla , and whisk until mixture is smooth and even", "if there are small lumps , push the whole lot through a sieve into a bowl , or whizz in a food processor", "pour into a suitable bowl and put wax paper directly on the surface to prevent a skin forming", "cover with a clean cloth , let cool , and then put into fridge until cold and quite thick", "making the cake layers:", "preheat oven to 325 deg f / 160 deg celsius", "you need 2 10 x 2 inch cake pans", "grease well with butter , and line bottoms with wax or baking paper , and grease the paper rounds as well", "make the coffee , and chop the chocolate into small pieces", "add the chocolate to the hot coffee", "let it stand , stirring occasionally , until chocolate is melted and mixture is smooth", "sift in a large bowl: sugar , flour , cocoa powder , baking powder and salt", "in another bowl beat the eggs until thickened slightly , and lemon-coloured", "slowly add the oil , buttermilk , vanilla and melted chocolate mixture to the eggs , beating until combined well", "now add the dry mixture , and beat on medium speed until just combined well -- do not overmix at all", "divide the batter between the prepared pans", "tap the pans firmly on your counter to get rid of some air bubbles", "bake in the middle of the oven for about 1 hour 15 minutes , or until a skewer inserted in the centre comes out clean", "check after 1 hour , but do not open the oven before an hour is up !", "cool the layers in the cake pans on a rack", "when completely cool run a sharp knife around the edges , then carefully invert the layers on to racks", "the layers can be made 1 - 2 days before you need the cake , cooled , wrapped in plastic wrap and kept at room temperature", "a", "i'm at sea level , and the 6 t baking powder works for me", "if you are at a high altitude , you may have to use less", "ovens differ as well , therefore it's best to test layers for doneness after 1 hour , but not before , to prevent them sinking in the middle as the oven heat drops and a draught gets inches", "the ganache topping:", "chop up the chocolate , and bring the cream to simmering point in a small saucepan", "keep heat very gentle", "add the chocolate and pull off heat", "stir gently until chocolate has melted , and also stir in the syrup and butter", "cool to lukewarm , not cold -- you want a still-runny mixture", "test with a spoon", "too warm , and it will run off the cake", "too cold , and it might be difficult to spread evenly", "finish the cake:", "cut each cake layer in two with the help of strong cotton thread or dental floss", "be very careful , because this cake is soft and moist", "place one half on a suitable cake plate", "to catch mess and drips of ganace , push wide strips of wax paper under the edge of this layer", "spread one-third of the filling on this layer , and top with next layer", "repeat", "add the last layer and make sure the cake is straight and not listing like the tower of pisa", "pour the lukewarm ganache over the top layer , and cover the sides of the cake with the ganache", "use a knife or spatula", "put cake in fridge to firm", "after about 2 hours the ganache should have stopped dripping", "remove the wax strips carefully", "remember: the cake improves in the next two days , at room temperature , but whether it'll last that long is another question !" ], "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "desserts", "eggs-dairy", "cakes", "chocolate", "eggs", "4-hours-or-less" ], "nutrition": { "calories": 856.9, "total_fat": 72.0, "sugar": 277.0, "sodium": 24.0, "protein": 30.0, "saturated_fat": 108.0, "carbohydrates": 36.0 }, "raw_text": "the chocolate mousse cake that fell from heaven\nIngredients:\nmilk\nsuperfine sugar\ncornflour\negg yolks\nmilk chocolate\nbutter\nvanilla\nchocolate\nstrong coffee\nall-purpose flour\ncocoa powder\nbaking powder\nsalt\neggs\nvegetable oil\nbuttermilk\nheavy cream\ncorn syrup\nSteps:\nmake the filling first , as it needs to cool and thicken\nbring the milk to boiling point in a medium saucepan with thick bottom\nin a large mixing bowl , mix the sugar and cornflour well together\nwhen the milk threatens to boil , pull from the heat\nwhisk the egg yolks into the sugar\nadd the hot milk gradually to the sugar-cornflour-yolk mixture , whisking well between additions\nscrape this mixture back into the pot you heated the milk in , using a spatula\nover medium heat whisk with a wire whisk until it thickens -- just below boiling point\nif it boils , the egg will cook -- be careful\npull of heat and keep on whisking so the bottom does not go on cooking ! add the chopped chocolate , butter and vanilla , and whisk until mixture is smooth and even\nif there are small lumps , push the whole lot through a sieve into a bowl , or whizz in a food processor\npour into a suitable bowl and put wax paper directly on the surface to prevent a skin forming\ncover with a clean cloth , let cool , and then put into fridge until cold and quite thick\nmaking the cake layers:\npreheat oven to 325 deg f / 160 deg celsius\nyou need 2 10 x 2 inch cake pans\ngrease well with butter , and line bottoms with wax or baking paper , and grease the paper rounds as well\nmake the coffee , and chop the chocolate into small pieces\nadd the chocolate to the hot coffee\nlet it stand , stirring occasionally , until chocolate is melted and mixture is smooth\nsift in a large bowl: sugar , flour , cocoa powder , baking powder and salt\nin another bowl beat the eggs until thickened slightly , and lemon-coloured\nslowly add the oil , buttermilk , vanilla and melted chocolate mixture to the eggs , beating until combined well\nnow add the dry mixture , and beat on medium speed until just combined well -- do not overmix at all\ndivide the batter between the prepared pans\ntap the pans firmly on your counter to get rid of some air bubbles\nbake in the middle of the oven for about 1 hour 15 minutes , or until a skewer inserted in the centre comes out clean\ncheck after 1 hour , but do not open the oven before an hour is up !\ncool the layers in the cake pans on a rack\nwhen completely cool run a sharp knife around the edges , then carefully invert the layers on to racks\nthe layers can be made 1 - 2 days before you need the cake , cooled , wrapped in plastic wrap and kept at room temperature\na\ni'm at sea level , and the 6 t baking powder works for me\nif you are at a high altitude , you may have to use less\novens differ as well , therefore it's best to test layers for doneness after 1 hour , but not before , to prevent them sinking in the middle as the oven heat drops and a draught gets inches\nthe ganache topping:\nchop up the chocolate , and bring the cream to simmering point in a small saucepan\nkeep heat very gentle\nadd the chocolate and pull off heat\nstir gently until chocolate has melted , and also stir in the syrup and butter\ncool to lukewarm , not cold -- you want a still-runny mixture\ntest with a spoon\ntoo warm , and it will run off the cake\ntoo cold , and it might be difficult to spread evenly\nfinish the cake:\ncut each cake layer in two with the help of strong cotton thread or dental floss\nbe very careful , because this cake is soft and moist\nplace one half on a suitable cake plate\nto catch mess and drips of ganace , push wide strips of wax paper under the edge of this layer\nspread one-third of the filling on this layer , and top with next layer\nrepeat\nadd the last layer and make sure the cake is straight and not listing like the tower of pisa\npour the lukewarm ganache over the top layer , and cover the sides of the cake with the ganache\nuse a knife or spatula\nput cake in fridge to firm\nafter about 2 hours the ganache should have stopped dripping\nremove the wax strips carefully\nremember: the cake improves in the next two days , at room temperature , but whether it'll last that long is another question !\nTags:\ntime-to-make\ncourse\nmain-ingredient\npreparation\ndesserts\neggs-dairy\ncakes\nchocolate\neggs\n4-hours-or-less", "text_length": 4292 }, { "id": "3934", "title": "chocolate espresso fudge cake", "description": "a smooth glaze sheathes discs of devil's food cake and coffee-flavored ganache. the chocolate espresso fudge sauce echoes the coffee flavor in the ganache, and all is harmony on land and sea.", "minutes": 60, "ingredients": [ "cake flour", "granulated sugar", "unsweetened alkalized cocoa powder", "baking powder", "unsalted butter", "water", "eggs", "espresso powder", "hot water", "bittersweet chocolate", "heavy cream", "semisweet chocolate", "corn syrup", "milk", "light corn syrup", "vanilla extract", "candied violet" ], "steps": [ "make the devil's food cake: position a rack in the center of the oven and preheat to 350 degrees f", "butter the bottom and sides o f a 17 1 / 2 by 11 1 / 2-inch jelly roll pan and line the bottom with baking parchment or waxed paper", "lightly dust the sides of the pan with flour and tap out the excess", "in the 4 1 / 2-quart bowl of a heavy-duty electric mixer , place the cake flour , sugar , cocoa powder , and baking powder", "using the paddle attachment , blend the dry ingredients on low speed , until combined", "add the butter , one tablespoon at a time and continue to mix until the mixture resembles coarse meal", "at medium speed , beat in the water , scraping down the side of the bowl as necessary", "continue to beat the batter at medium speed for 2 minutes", "beat in the eggs , one at a time , scralling down the sides of the bowl with a rubber spatula after each addition", "scrape the batter into the prepared pan and , using an offset metal cake spatula , smooth it into an even layer", "bake the cake for 18 to 22 minutes , until the cake springs back when gently touched in the center", "run the", "invert the cake on to a wire rack", "carefully peel off the paper and cool the cake completely", "make the chocolate espresso whipped garlache:", "in a small cup , stir the espresso powder into the hot water until dissolved", "set aside", "place the chocolate in a medium bowl: set aside", "in a small , heavy saucepan , combine the heavy cream and espresso mixture", "bring to a gentle boil", "remove from heat and pour the mixture over the chocolate", "allow the mixt ure to stand for 1 minute to melt the chocolate", "gently whisk until smooth", "cover the bowl and refrigerate the ganache for 2 hours , until chilled and slightly thickened", "using a hand-held electric mixer , beat the ganache just until lightened in color , about 30 seconds", "do not overbeat the ganache or it will become grainy", "assemble the cakes: using eight 3-inch metal ring molds , cut out 8 rounds of the devil's food cake", "place the molds on a baking sheet and place a cake round in the bottom of each mold", "fill a pastry bag fitted with a large plain", "pipe the ganache on top of each round , filling each mold to the top", "with a small , offset metal spatula , scrape the top of each mold to the level the ganache", "place the sheet of molds in the freezer for 2 hours", "make the glaze: place the chocolate in a medium bowl", "in a small saucepan , bring the cream and corn syrup to a gentle boil", "pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate", "gently whisk until smooth", "cover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes", "make the chocolate espresso fudge sauce: in a medium saucepan , stir together the cocoa , espresso powder and sugar", "slowly whisk in the milk and cream", "stir in the corn syrup", "cook over medium heat , stirring constantly until the sugar is completely dissolved", "raise the heat to medium-high and while continuing to stir , bring the mixture to a boil", "remove the pan from the heat and add the chocolate", "let the mixture stand for 30 seconds to melt the chocolate", "whisk until smooth", "stir in the butter and vanilla", "unmold and glaze the cakes: remove the molds from the freezer", "gently heat the side of each mold using a portable hair dryer or a hot , damp towel", "carefully slide off each mold", "place the cakes on a wire rack set over a baking sheet", "place the baking sheet in the freezer for 15 minutes", "remove the plastic wrap from the glaze and gently whisk until smooth", "remove the desserts from the freezer and pour the glaze over each cake to coat it completely", "place a spoonful of chocolate espresso fudge sauce on a dessert plate", "place a cake on top of the sauce", "garnish with a candied violet , if desired", "repeat with the remaining cakes" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "desserts", "oven", "picnic", "chocolate", "dietary", "low-sodium", "low-in-something", "taste-mood", "sweet", "to-go", "equipment" ], "nutrition": { "calories": 1255.6, "total_fat": 149.0, "sugar": 203.0, "sodium": 9.0, "protein": 34.0, "saturated_fat": 299.0, "carbohydrates": 36.0 }, "raw_text": "chocolate espresso fudge cake\nIngredients:\ncake flour\ngranulated sugar\nunsweetened alkalized cocoa powder\nbaking powder\nunsalted butter\nwater\neggs\nespresso powder\nhot water\nbittersweet chocolate\nheavy cream\nsemisweet chocolate\ncorn syrup\nmilk\nlight corn syrup\nvanilla extract\ncandied violet\nSteps:\nmake the devil's food cake: position a rack in the center of the oven and preheat to 350 degrees f\nbutter the bottom and sides o f a 17 1 / 2 by 11 1 / 2-inch jelly roll pan and line the bottom with baking parchment or waxed paper\nlightly dust the sides of the pan with flour and tap out the excess\nin the 4 1 / 2-quart bowl of a heavy-duty electric mixer , place the cake flour , sugar , cocoa powder , and baking powder\nusing the paddle attachment , blend the dry ingredients on low speed , until combined\nadd the butter , one tablespoon at a time and continue to mix until the mixture resembles coarse meal\nat medium speed , beat in the water , scraping down the side of the bowl as necessary\ncontinue to beat the batter at medium speed for 2 minutes\nbeat in the eggs , one at a time , scralling down the sides of the bowl with a rubber spatula after each addition\nscrape the batter into the prepared pan and , using an offset metal cake spatula , smooth it into an even layer\nbake the cake for 18 to 22 minutes , until the cake springs back when gently touched in the center\nrun the\ninvert the cake on to a wire rack\ncarefully peel off the paper and cool the cake completely\nmake the chocolate espresso whipped garlache:\nin a small cup , stir the espresso powder into the hot water until dissolved\nset aside\nplace the chocolate in a medium bowl: set aside\nin a small , heavy saucepan , combine the heavy cream and espresso mixture\nbring to a gentle boil\nremove from heat and pour the mixture over the chocolate\nallow the mixt ure to stand for 1 minute to melt the chocolate\ngently whisk until smooth\ncover the bowl and refrigerate the ganache for 2 hours , until chilled and slightly thickened\nusing a hand-held electric mixer , beat the ganache just until lightened in color , about 30 seconds\ndo not overbeat the ganache or it will become grainy\nassemble the cakes: using eight 3-inch metal ring molds , cut out 8 rounds of the devil's food cake\nplace the molds on a baking sheet and place a cake round in the bottom of each mold\nfill a pastry bag fitted with a large plain\npipe the ganache on top of each round , filling each mold to the top\nwith a small , offset metal spatula , scrape the top of each mold to the level the ganache\nplace the sheet of molds in the freezer for 2 hours\nmake the glaze: place the chocolate in a medium bowl\nin a small saucepan , bring the cream and corn syrup to a gentle boil\npour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate\ngently whisk until smooth\ncover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes\nmake the chocolate espresso fudge sauce: in a medium saucepan , stir together the cocoa , espresso powder and sugar\nslowly whisk in the milk and cream\nstir in the corn syrup\ncook over medium heat , stirring constantly until the sugar is completely dissolved\nraise the heat to medium-high and while continuing to stir , bring the mixture to a boil\nremove the pan from the heat and add the chocolate\nlet the mixture stand for 30 seconds to melt the chocolate\nwhisk until smooth\nstir in the butter and vanilla\nunmold and glaze the cakes: remove the molds from the freezer\ngently heat the side of each mold using a portable hair dryer or a hot , damp towel\ncarefully slide off each mold\nplace the cakes on a wire rack set over a baking sheet\nplace the baking sheet in the freezer for 15 minutes\nremove the plastic wrap from the glaze and gently whisk until smooth\nremove the desserts from the freezer and pour the glaze over each cake to coat it completely\nplace a spoonful of chocolate espresso fudge sauce on a dessert plate\nplace a cake on top of the sauce\ngarnish with a candied violet , if desired\nrepeat with the remaining cakes\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\ndesserts\noven\npicnic\nchocolate\ndietary\nlow-sodium\nlow-in-something\ntaste-mood\nsweet\nto-go\nequipment", "text_length": 4290 }, { "id": "61247", "title": "swedish meatballs in sour cream sauce", "description": "very special meatballs; i serve this for christmas eve dinner, accompanied with white rice or homemade noodles. the recipe is from michael field's cooking school. i got it off compuserve several years ago. serves 6 to 8 as a main dish. prep time includes chilling", "minutes": 165, "ingredients": [ "beef chuck", "lean pork", "veal", "breadcrumbs", "cream", "beef marrow", "butter", "onion", "shallot", "garlic", "fresh lemon rind", "parsley", "salt", "fresh ground pepper", "thyme", "eggs", "vegetable oil", "flour", "beef stock", "sour cream", "fresh dill", "lemon juice", "cayenne" ], "steps": [ "ask the butcher to split a few marrowbones lengthwise and extract the marrow for you", "have the beef , pork and veal ground together in front of you , for unless you see it you cannot be sure that it will be free of fat", "so that they can be chilled , prepare the meat balls at least an hour before you plan to cook them", "they are less likely then to crumble and lose their shape when they are fried", "soak the crumbs in the four tab", "of cream for 5 minutes , then put them in a large mixing bowl with the marrow and ground meats", "melt the 2 t", "butter in a small frying pan and in it cook the chopped onion , shallots and garlic over moderate heat for 5 min", ", or until softened and color lightly", "add them to the mixing bowl and at the same time add the grated lemon rind , parsley , salt , pepper , and thyme", "beat the 2 eggs lightly with a fork and pour them over the meat", "with a large spoon , beat this mixture vigorously until the ingredients are thoroughly combined and the meat loses its granular texture", "if you own an electric mixer with a dough hook attachment , the beating operation will be much easier", "but do not attempt to use an ordinary beater attachment", "it will not work", "form into small balls , about an inch in diameter", "the simplest and most efficient way to do this is to place a heaping teaspoon of the meat in the palm of of one hand and after moistening the other hand with cold water , roll it lightly over the meat until you have shaped it into a sphere", "do not fuss with this too much", "when the balls are chilled , you can reshape them easily if you wish", "place the meat balls , as you finish them , on a baking sheet or platter lined with wax paper", "cover them with another sheet of waxed paper , and chill for at least an hour", "for more firmly crusted meatballs , roll each lightly in flour just before frying them", "when you are ready to cook the meatballs , melt the 3 tab", "butter and 2 tab", "oil over high heat in a large heavy frying pan", "when the fat begins to sputter , lightly drop into the pan enough meat balls to cover the bottom about three quarters full", "at once slide the pan back and forth over the burner so that they roll around in the hot fat", "this will help them to keep their shapes and to brown evenly", "after a couple of minutes , turn the heat down to moderate , and cook the balls 6-7 minutes longer , or until they are crisp brown all over and cooked through", "make sure by breaking one open", "there should not be the slightest indication of pink in the center", "with a slotted spoon , transfer the finished meatballs to a shallow casserole and continue with the remaining meatballs until they are all cooked", "make the sauce in the same frying pan", "if the fat remaining in it is a good deep brown", "pour off all but 3 tab", "of it", "if , however , it is black and badly burned , scrape it all out and in its place melt 3 t", "butter", "off the heat , with a wooden spoon , stir into the pan 2 tab of flour and mix it to a smooth paste with the fat", "return the pan to a low heat and cook this roux slowly for a minute of so , stirring all the while", "then pour in , all at once , the cup of stock", "raise the heat to moderate and , with a wire whisk , beat this sauce together until it boils , thickens and becomes quite smooth", "then turn the heat down to the barest simmer", "still using the whisk , stir the sour cream into the sauce , about a tab", "at a time", "use more than cup if you like the sauce fairly thin", "at the last , add the fresh dill , lemon juice , salt to taste and cayenne", "pour the sauce over the meatballs in the casserole", "when you are ready to serve them , reheat the meatballs slowly without letting the sauce boil", "serve them directly from the casserole , sprinkled with a little extra fresh dill if you have it", "buttered rice , noodles or pasta of any kind go well with this", "soft butter" ], "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "appetizers", "beef", "pork", "scandinavian", "european", "holiday-event", "swedish", "veal", "ground-beef", "meat", "4-hours-or-less" ], "nutrition": { "calories": 463.8, "total_fat": 54.0, "sugar": 4.0, "sodium": 62.0, "protein": 54.0, "saturated_fat": 82.0, "carbohydrates": 2.0 }, "raw_text": "swedish meatballs in sour cream sauce\nIngredients:\nbeef chuck\nlean pork\nveal\nbreadcrumbs\ncream\nbeef marrow\nbutter\nonion\nshallot\ngarlic\nfresh lemon rind\nparsley\nsalt\nfresh ground pepper\nthyme\neggs\nvegetable oil\nflour\nbeef stock\nsour cream\nfresh dill\nlemon juice\ncayenne\nSteps:\nask the butcher to split a few marrowbones lengthwise and extract the marrow for you\nhave the beef , pork and veal ground together in front of you , for unless you see it you cannot be sure that it will be free of fat\nso that they can be chilled , prepare the meat balls at least an hour before you plan to cook them\nthey are less likely then to crumble and lose their shape when they are fried\nsoak the crumbs in the four tab\nof cream for 5 minutes , then put them in a large mixing bowl with the marrow and ground meats\nmelt the 2 t\nbutter in a small frying pan and in it cook the chopped onion , shallots and garlic over moderate heat for 5 min\n, or until softened and color lightly\nadd them to the mixing bowl and at the same time add the grated lemon rind , parsley , salt , pepper , and thyme\nbeat the 2 eggs lightly with a fork and pour them over the meat\nwith a large spoon , beat this mixture vigorously until the ingredients are thoroughly combined and the meat loses its granular texture\nif you own an electric mixer with a dough hook attachment , the beating operation will be much easier\nbut do not attempt to use an ordinary beater attachment\nit will not work\nform into small balls , about an inch in diameter\nthe simplest and most efficient way to do this is to place a heaping teaspoon of the meat in the palm of of one hand and after moistening the other hand with cold water , roll it lightly over the meat until you have shaped it into a sphere\ndo not fuss with this too much\nwhen the balls are chilled , you can reshape them easily if you wish\nplace the meat balls , as you finish them , on a baking sheet or platter lined with wax paper\ncover them with another sheet of waxed paper , and chill for at least an hour\nfor more firmly crusted meatballs , roll each lightly in flour just before frying them\nwhen you are ready to cook the meatballs , melt the 3 tab\nbutter and 2 tab\noil over high heat in a large heavy frying pan\nwhen the fat begins to sputter , lightly drop into the pan enough meat balls to cover the bottom about three quarters full\nat once slide the pan back and forth over the burner so that they roll around in the hot fat\nthis will help them to keep their shapes and to brown evenly\nafter a couple of minutes , turn the heat down to moderate , and cook the balls 6-7 minutes longer , or until they are crisp brown all over and cooked through\nmake sure by breaking one open\nthere should not be the slightest indication of pink in the center\nwith a slotted spoon , transfer the finished meatballs to a shallow casserole and continue with the remaining meatballs until they are all cooked\nmake the sauce in the same frying pan\nif the fat remaining in it is a good deep brown\npour off all but 3 tab\nof it\nif , however , it is black and badly burned , scrape it all out and in its place melt 3 t\nbutter\noff the heat , with a wooden spoon , stir into the pan 2 tab of flour and mix it to a smooth paste with the fat\nreturn the pan to a low heat and cook this roux slowly for a minute of so , stirring all the while\nthen pour in , all at once , the cup of stock\nraise the heat to moderate and , with a wire whisk , beat this sauce together until it boils , thickens and becomes quite smooth\nthen turn the heat down to the barest simmer\nstill using the whisk , stir the sour cream into the sauce , about a tab\nat a time\nuse more than cup if you like the sauce fairly thin\nat the last , add the fresh dill , lemon juice , salt to taste and cayenne\npour the sauce over the meatballs in the casserole\nwhen you are ready to serve them , reheat the meatballs slowly without letting the sauce boil\nserve them directly from the casserole , sprinkled with a little extra fresh dill if you have it\nbuttered rice , noodles or pasta of any kind go well with this\nsoft butter\nTags:\nweeknight\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nappetizers\nbeef\npork\nscandinavian\neuropean\nholiday-event\nswedish\nveal\nground-beef\nmeat\n4-hours-or-less", "text_length": 4254 }, { "id": "491289", "title": "holiday pumpkin pie", "description": "my recipe for a fresh-roasted pumpkin pie. touches like pure maple syrup, cream, dark rum, and recipe #490865 make it special. it takes a bit of work, but is so worth it in the end. 1 2/3 cups canned pumpkin puree may be used to substitute fresh -- but you would be losing the warm, rich flavor you can get from a slow-roasted, fresh pumpkin.", "minutes": 180, "ingredients": [ "sugar pumpkin", "kosher salt", "fine sugar", "all-purpose flour", "sugar", "unsalted butter", "vegetable shortening", "ice water", "white vinegar", "golden brown sugar", "seasoning", "extra large eggs", "extra-large egg yolk", "heavy whipping cream", "pure maple syrup", "dark rum", "lemon juice", "pumpkin puree", "confectioners' sugar", "pure vanilla extract" ], "steps": [ "prepare the fresh roasted pumpkin: preheat oven to 375f", "slice one medium to large sugar pumpkin carefully in half using a sharp or serrated knife", "scoop out all of the seeds and strings using an ice cream scoop", "season pumpkin flesh with a small pinch of kosher salt", "next , sprinkle lightly with fine granulated sugar", "place pumpkin halves cut-side down in a roasting pan", "fill roasting pan with 1 / 4 inch water", "place roasting pan with pumpkin on the center rack", "bake for one hour", "allow pumpkin to cool", "raise oven temperature to 425f", "scoop out pumpkin flesh", "puree pumpkin well in a food processor", "mixture should be the consistency of baby food", "strain mixture through a fine mesh sieve", "transfer to a saucepan and simmer uncovered on stovetop for 10-15 minutes until the consistency of thick canned pumpkin puree", "remove from heat to cool", "measure 1 2 / 3 cups of puree and set aside", "prepare the crust: measure 1 cup flour , 1 1 / 2 teaspoons sugar and 1 / 2 teaspoon kosher salt into bowl of food processor", "process on high for 5 seconds", "grate 6 tablespoons cold unsalted butter into small strips and add to flour", "add 2 1 / 2 tablespoons cold shortening in spoonfuls", "process for 5 seconds", "mix 3 1 / 2 tablespoons cold ice water with 1 teaspoon white vinegar and pour evenly over mixture", "process on high for 5 seconds", "add remaining 1 / 2 cup flour", "process high for 5 seconds", "place mixture on flat surface covered with waxed paper", "roughly mold into disc shape", "cover dough with waxed paper and roll just until dough is an evenly thick circle , about 1 / 8-inch thick or less", "remove top half of waxed paper", "turn dough-side down into 9-inch deep dish pie plate", "peel away remaining waxed paper", "fit dough evenly into pan without pressing too hard in any area", "trim pastry slightly larger than the pan and flute edges if desired", "lightly move a rolling pin over top surface crust border to give a uniform appearance", "place into freezer for 10 minutes", "remove shell from freezer", "place small , light butter plate over middle of frozen dough", "bake for 15 minutes at 375f", "remove from oven and remove small plate from center of crust with tongs", "place shell on cooling rack", "reduce oven setting to 350f", "prepare the filling: in a small bowl , mix the following ingredients until clump-free: 2 / 3 cup golden brown sugar , 2 1 / 8 teaspoons recipe #490865 , and 1 / 2 teaspoon kosher salt in a small mixing bowl", "set aside", "beat 2 extra large eggs lightly in a large mixing bowl", "separate an additional extra large egg and beat in reserved egg yolk", "whisk in 1 cup heavy whipping cream , 1 / 3 cup grade a pure maple syrup , 2 tablespoons dark rum , and 1 1 / 2 teaspoons lemon juice", "whisk the dry spice mixture into to the egg mixture", "whisk combined mixture gradually into the pumpkin puree until smooth and thoroughly combined", "pour mixture into the prepared pie crust", "bake pie at 350f for 55-65 minutes , until edges are set and center appears slightly soft", "allow pie to cool completely on a rack , uncovered", "prepare the topping: whip 1 1 / 2 cups whipping cream using an electric mixer on high speed , while gradually adding 3 tablespoons confectioners' sugar , until cream begins to thicken", "add 1 / 2 tablespoon dark rum and 1 / 2 teaspoon pure vanilla extract", "continue whipping until cream is thick , light and fluffy but not overbeaten", "top the pie : carefully spread whipped cream on cooled pie using a frosting spatula , leaving crust untouched , decorating in swirls", "top the pie : cut pie into serving-sized wedges and place onto serving plate", "fill a pastry bag with whipped cream", "using a decorator", "garnish whipped topping with a very light dusting of recipe #490865", "slice , serve and enjoy !" ], "tags": [ "time-to-make", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "eggs-dairy", "vegetables", "easy", "holiday-event", "kid-friendly", "dietary", "christmas", "thanksgiving", "comfort-food", "squash", "taste-mood", "savory", "4-hours-or-less", "pumpkin", "from-scratch" ], "nutrition": { "calories": 590.6, "total_fat": 64.0, "sugar": 96.0, "sodium": 15.0, "protein": 12.0, "saturated_fat": 122.0, "carbohydrates": 15.0 }, "raw_text": "holiday pumpkin pie\nIngredients:\nsugar pumpkin\nkosher salt\nfine sugar\nall-purpose flour\nsugar\nunsalted butter\nvegetable shortening\nice water\nwhite vinegar\ngolden brown sugar\nseasoning\nextra large eggs\nextra-large egg yolk\nheavy whipping cream\npure maple syrup\ndark rum\nlemon juice\npumpkin puree\nconfectioners' sugar\npure vanilla extract\nSteps:\nprepare the fresh roasted pumpkin: preheat oven to 375f\nslice one medium to large sugar pumpkin carefully in half using a sharp or serrated knife\nscoop out all of the seeds and strings using an ice cream scoop\nseason pumpkin flesh with a small pinch of kosher salt\nnext , sprinkle lightly with fine granulated sugar\nplace pumpkin halves cut-side down in a roasting pan\nfill roasting pan with 1 / 4 inch water\nplace roasting pan with pumpkin on the center rack\nbake for one hour\nallow pumpkin to cool\nraise oven temperature to 425f\nscoop out pumpkin flesh\npuree pumpkin well in a food processor\nmixture should be the consistency of baby food\nstrain mixture through a fine mesh sieve\ntransfer to a saucepan and simmer uncovered on stovetop for 10-15 minutes until the consistency of thick canned pumpkin puree\nremove from heat to cool\nmeasure 1 2 / 3 cups of puree and set aside\nprepare the crust: measure 1 cup flour , 1 1 / 2 teaspoons sugar and 1 / 2 teaspoon kosher salt into bowl of food processor\nprocess on high for 5 seconds\ngrate 6 tablespoons cold unsalted butter into small strips and add to flour\nadd 2 1 / 2 tablespoons cold shortening in spoonfuls\nprocess for 5 seconds\nmix 3 1 / 2 tablespoons cold ice water with 1 teaspoon white vinegar and pour evenly over mixture\nprocess on high for 5 seconds\nadd remaining 1 / 2 cup flour\nprocess high for 5 seconds\nplace mixture on flat surface covered with waxed paper\nroughly mold into disc shape\ncover dough with waxed paper and roll just until dough is an evenly thick circle , about 1 / 8-inch thick or less\nremove top half of waxed paper\nturn dough-side down into 9-inch deep dish pie plate\npeel away remaining waxed paper\nfit dough evenly into pan without pressing too hard in any area\ntrim pastry slightly larger than the pan and flute edges if desired\nlightly move a rolling pin over top surface crust border to give a uniform appearance\nplace into freezer for 10 minutes\nremove shell from freezer\nplace small , light butter plate over middle of frozen dough\nbake for 15 minutes at 375f\nremove from oven and remove small plate from center of crust with tongs\nplace shell on cooling rack\nreduce oven setting to 350f\nprepare the filling: in a small bowl , mix the following ingredients until clump-free: 2 / 3 cup golden brown sugar , 2 1 / 8 teaspoons recipe #490865 , and 1 / 2 teaspoon kosher salt in a small mixing bowl\nset aside\nbeat 2 extra large eggs lightly in a large mixing bowl\nseparate an additional extra large egg and beat in reserved egg yolk\nwhisk in 1 cup heavy whipping cream , 1 / 3 cup grade a pure maple syrup , 2 tablespoons dark rum , and 1 1 / 2 teaspoons lemon juice\nwhisk the dry spice mixture into to the egg mixture\nwhisk combined mixture gradually into the pumpkin puree until smooth and thoroughly combined\npour mixture into the prepared pie crust\nbake pie at 350f for 55-65 minutes , until edges are set and center appears slightly soft\nallow pie to cool completely on a rack , uncovered\nprepare the topping: whip 1 1 / 2 cups whipping cream using an electric mixer on high speed , while gradually adding 3 tablespoons confectioners' sugar , until cream begins to thicken\nadd 1 / 2 tablespoon dark rum and 1 / 2 teaspoon pure vanilla extract\ncontinue whipping until cream is thick , light and fluffy but not overbeaten\ntop the pie : carefully spread whipped cream on cooled pie using a frosting spatula , leaving crust untouched , decorating in swirls\ntop the pie : cut pie into serving-sized wedges and place onto serving plate\nfill a pastry bag with whipped cream\nusing a decorator\ngarnish whipped topping with a very light dusting of recipe #490865\nslice , serve and enjoy !\nTags:\ntime-to-make\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\neggs-dairy\nvegetables\neasy\nholiday-event\nkid-friendly\ndietary\nchristmas\nthanksgiving\ncomfort-food\nsquash\ntaste-mood\nsavory\n4-hours-or-less\npumpkin\nfrom-scratch", "text_length": 4250 }, { "id": "95667", "title": "tamales de pollo chicken tamales", "description": "combined from several different recipes.", "minutes": 150, "ingredients": [ "olive oil", "yellow onions", "garlic cloves", "green onions", "tomatillos", "green bell pepper", "anaheim chilies", "hot chili pepper", "fresh cilantro", "chili seasoning mix", "sugar", "limes, juice of", "limes, zest of", "chicken stock", "cooked chicken", "salt", "fresh coarse ground black pepper", "masa harina", "baking powder", "ground cumin", "butter", "lard", "water", "corn husks" ], "steps": [ "preparing the corn husks:", "remove the corn husks from their package", "place into a large bowl and pour boiling water over them", "since they will float , to keep them submerged , set another bowl full of water on top of them", "leave for several hours or overnight", "chicken tamale filling:", "heat oil in a large heavy skillet and saute the yellow onions , garlic , green onions , tomatillos , bell pepper , and all chiles , until they are soft and hot but not yet beginning to brown", "add the chicken meat , cilantro , chili seasoning , lime juice and zest , and sugar", "stir well", "add enough chicken stock , broth or bouillon to stand at least an inch deep over the top of the ingredients", "bring to a boil , then reduce the heat to a rapid simmer and then add salt and pepper to taste and adjust seasonings", "you may wish to add more sugar and lime juice or a pinch of dry chili flakes if you want a bit more heat", "cool and use to make tamales now or freeze for use later", "basic tamale dough:", "mix the masa , baking powder , salt , and cumin thoroughly together", "in another bowl , beat the butter and fat together until very light and creamy , about 5 minutes", "gradually beat in 3 tbsp of masa mixture , then 3 tbsp water until light and fluffy , about 1 minute", "continue beating in the masa and water , alternately , until the dough is very smooth and of spreading consistency , about 5 minutes", "cooking and making the tamales:", "when ready to begin folding your tamales , remove the corn husks from the water , drain , and pat dry", "put in a plastic bag to stay moist and remove only a few at a time as you need them", "lay one corn husk on a flat surface in front of you", "put about a tbsp of prepared masa dough on the corn husk and flatten with the back of the spoon", "the dough should be no more than 1 / 4 inch thick", "leave at least a 1 / 2 inch border on each long side of the corn husk that has no masa and at least 1-1 / 2 inches at the top and bottom", "put about a tbsp of the chicken filling in a line down the center of the masa", "bring the 2 long sides of the corn husk over the masa and filling and overlap them a bit", "then fold the two ends over", "you may leave the tamale like this and simply put it in the steamer , folded side down or you may use thin strips of corn husk or thin kitchen twine to tie them shut", "the most convenient way to cook tamales is a conventional steamer", "however , you can improvise", "fill the bottom of the steamer with water up to the level indicated and bring to a boil", "line the top of the steamer with corn husks , covering the bottom and sides well", "stack the tamales upright , with the tied down flaps upwards", "for the best results they should be packed firmly but not tightly , because the husks swell out as the dough cooks", "cover the tamales with more corn husks", "cover the top of the steamer with a thick cloth to absorb condensation", "cover the steamer with a tight fitting lid", "let the tamales cook for about 2-1 / 2 to 3 hours over a medium flame", "keep the water bubbling , but not boiling violently", "to test the tamales for doneness , remove one from the center , and one from the side of the steamer", "as you open the husk , the dough should come away easily from the husk and be completely smooth", "once cooked , tamales are very good tempered", "they are great to eat right away and they also do very well being gently reheated in an ungreased frying pan", "just keep turning them so that they are heated through evenly and the husk browns but does not burn", "they can be refrigerated and will keep well stored that way for about a week", "however , it is best to freeze them", "to reheat , they can be wrapped in foil , put into a 350f oven still frozen , and heated through for about 30 minutes" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "main-dish", "poultry", "mexican", "dinner-party", "chicken", "oamc-freezer-make-ahead", "meat", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 108.6, "total_fat": 9.0, "sugar": 14.0, "sodium": 4.0, "protein": 6.0, "saturated_fat": 11.0, "carbohydrates": 3.0 }, "raw_text": "tamales de pollo chicken tamales\nIngredients:\nolive oil\nyellow onions\ngarlic cloves\ngreen onions\ntomatillos\ngreen bell pepper\nanaheim chilies\nhot chili pepper\nfresh cilantro\nchili seasoning mix\nsugar\nlimes, juice of\nlimes, zest of\nchicken stock\ncooked chicken\nsalt\nfresh coarse ground black pepper\nmasa harina\nbaking powder\nground cumin\nbutter\nlard\nwater\ncorn husks\nSteps:\npreparing the corn husks:\nremove the corn husks from their package\nplace into a large bowl and pour boiling water over them\nsince they will float , to keep them submerged , set another bowl full of water on top of them\nleave for several hours or overnight\nchicken tamale filling:\nheat oil in a large heavy skillet and saute the yellow onions , garlic , green onions , tomatillos , bell pepper , and all chiles , until they are soft and hot but not yet beginning to brown\nadd the chicken meat , cilantro , chili seasoning , lime juice and zest , and sugar\nstir well\nadd enough chicken stock , broth or bouillon to stand at least an inch deep over the top of the ingredients\nbring to a boil , then reduce the heat to a rapid simmer and then add salt and pepper to taste and adjust seasonings\nyou may wish to add more sugar and lime juice or a pinch of dry chili flakes if you want a bit more heat\ncool and use to make tamales now or freeze for use later\nbasic tamale dough:\nmix the masa , baking powder , salt , and cumin thoroughly together\nin another bowl , beat the butter and fat together until very light and creamy , about 5 minutes\ngradually beat in 3 tbsp of masa mixture , then 3 tbsp water until light and fluffy , about 1 minute\ncontinue beating in the masa and water , alternately , until the dough is very smooth and of spreading consistency , about 5 minutes\ncooking and making the tamales:\nwhen ready to begin folding your tamales , remove the corn husks from the water , drain , and pat dry\nput in a plastic bag to stay moist and remove only a few at a time as you need them\nlay one corn husk on a flat surface in front of you\nput about a tbsp of prepared masa dough on the corn husk and flatten with the back of the spoon\nthe dough should be no more than 1 / 4 inch thick\nleave at least a 1 / 2 inch border on each long side of the corn husk that has no masa and at least 1-1 / 2 inches at the top and bottom\nput about a tbsp of the chicken filling in a line down the center of the masa\nbring the 2 long sides of the corn husk over the masa and filling and overlap them a bit\nthen fold the two ends over\nyou may leave the tamale like this and simply put it in the steamer , folded side down or you may use thin strips of corn husk or thin kitchen twine to tie them shut\nthe most convenient way to cook tamales is a conventional steamer\nhowever , you can improvise\nfill the bottom of the steamer with water up to the level indicated and bring to a boil\nline the top of the steamer with corn husks , covering the bottom and sides well\nstack the tamales upright , with the tied down flaps upwards\nfor the best results they should be packed firmly but not tightly , because the husks swell out as the dough cooks\ncover the tamales with more corn husks\ncover the top of the steamer with a thick cloth to absorb condensation\ncover the steamer with a tight fitting lid\nlet the tamales cook for about 2-1 / 2 to 3 hours over a medium flame\nkeep the water bubbling , but not boiling violently\nto test the tamales for doneness , remove one from the center , and one from the side of the steamer\nas you open the husk , the dough should come away easily from the husk and be completely smooth\nonce cooked , tamales are very good tempered\nthey are great to eat right away and they also do very well being gently reheated in an ungreased frying pan\njust keep turning them so that they are heated through evenly and the husk browns but does not burn\nthey can be refrigerated and will keep well stored that way for about a week\nhowever , it is best to freeze them\nto reheat , they can be wrapped in foil , put into a 350f oven still frozen , and heated through for about 30 minutes\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nmain-dish\npoultry\nmexican\ndinner-party\nchicken\noamc-freezer-make-ahead\nmeat\nnumber-of-servings\n4-hours-or-less", "text_length": 4250 }, { "id": "397321", "title": "nacatamales any banana leaf wrapped central american tamales", "description": "these tamales are very different from the regular mexican tamales. the masa is different as is the filling and the wrapping. nacatamales are usually only made for special occasions or christmas as they are very time consuming and labor intensive but the end product is well worth it. learning how to make these is a huge milestone in my culture. they can be made vegeterian if you subsitute the chicken broth for veggie broth, the lard for veggie shortening, omit the meat and add sliced zucchini/spinach/sauted poblano peppers with onions or anything else you wish. the masa is the most difficult part. it requires alot of water/broth and constant mixing so that is does not burn (almost like making a roux). it might take a couple of tries before you can get the consitency of the masa right. too much lard, the masa is too greasy. too much water it becomes very sticky (like cookie dough). too little water, the masa will be very dry. once you can make the masa right, you can make these with your eyes closed", "minutes": 1620, "ingredients": [ "tamales", "lard", "salt", "pepper", "chicken bouillon", "sour orange juice", "chicken stock", "pork butt", "paprika", "cumin", "chipotle salsa", "long-grain white rice", "white potatoes", "olive", "green peas", "cilantro leaf", "cooking oil", "banana leaves", "aluminum foil" ], "steps": [ "season the pork with salt , pepper , cumin and paprika to taste", "add 1 to 2 tablespoons of the chipotle salsa to the pork", "place in a large bowl and pour 1 / 4 cup sour orange juice over pork", "cover and let marinate for about 30 minutes in refrigerator", "place the masa harina , lard , salt , and 2 tablespoons of the chicken knorr in the bowl of an electric mixer", "blend on a low speed to incorporate the fat into the masa harina and give it a mealy texture", "you may have to do this and the next step in two batches if your mixer bowl is not large enough to hold all the ingredients without overflowing", "with the mixer still on low speed , add remaining 1 / 2 cup of the sour orange juice and enough chicken stock to make a soft , moist dough", "it should be almost like the texture of mashed potatoes but thicker", "increase the mixer speed to medium-high and beat for 2-3 minutes to incorporate some air into the masa and make it fluffier", "cover the bowl and set the masa aside to rest for at least 30 minutes", "after the resting period , place the masa in a large pot and on medium heat , stir the masa slowly and constantly for about 20 mintues adding 2 more cups of water or chichen stock", "remove from heat and set aside", "drain the marinade from the pork and set aside", "heat oil in large frying pan on high heat", "once it is heated , add the cubed pork and brown for abour 3 minutes", "set aside and let cool for about 5 minutes reserve pan juices from pork in another bowl", "place the rice in a microwave safe bowl and cook for about 2 minutes", "the rice will be semi cooked", "set aside", "assemble all of your filling ingredients and assembly items on a large table or work surface", "gather family and friends to help in an assembly line", "lay out a banana leaf square with the smooth side up", "place 1 cup of the masa in the middle of the banana leaf and , using wetted hands , spread it out a little", "put about 4 pieces of pork on top of the masa and sprinkle 1 or 2 tablespoons of rice over the pork", "lay 5 or 6 pieces of potato on top of the pork , add 1 table spoon green beans / garganzo beans , add 1 olive and add a little bit of the pan juices from the pork", "top off with 1 or 2 cilantro leaves", "fold the top edge of the banana leaf down over the filling", "bring the bottom edge of the banana leaf up over this", "then fold in both sides to make a rectangular package", "be careful not to wrap it too tightly or the filling will squeeze out", "flip the package over so it is seam side down", "set the tamal in the middle of an aluminum foil square and wrap it up tightly the same way you wrapped up the banana leaf", "set aside and repeat with the remaining ingredients to make 10 to 12 nacatamales in total", "add 2 or 3 inches of water to a tamalera or pot large enough to hold all the nacatamales", "place a rack in the bottom or toss in enough wadded up aluminum foil to hold the nacatamales mostly out of the water", "add the nacatamales and bring to a boil over high heat", "cover tightly , reduce heat to low and steam for about 3 hours", "add more water as needed to keep the pot from boiling dry", "once cooked , drain the water and let tamales rest for atleast 2 hours in the pot so that the masa can become firm", "remove the nacatamales from the pot , take off their aluminum foil covering and serve warm", "each diner opens the banana leaf on his or her own nacatamal before eating", "this is my family recipe", "nacatamales are a general name used for any central american tamale wrapped in a banana leaf , not just nicaraguan", "if you make yours differently , that's great ! but keep in mind that there is no authentic recipe so please do not compare my recipe to other recipes as i am sure everyones is different", "it is very helpful to others if you rate according to your experience and result with this particular recipe", "thanks and enjoy !" ], "tags": [ "time-to-make", "cuisine", "preparation", "occasion", "north-american", "for-large-groups", "mexican", "1-day-or-more", "central-american", "holiday-event", "dietary", "number-of-servings" ], "nutrition": { "calories": 368.0, "total_fat": 42.0, "sugar": 12.0, "sodium": 21.0, "protein": 28.0, "saturated_fat": 49.0, "carbohydrates": 4.0 }, "raw_text": "nacatamales any banana leaf wrapped central american tamales\nIngredients:\ntamales\nlard\nsalt\npepper\nchicken bouillon\nsour orange juice\nchicken stock\npork butt\npaprika\ncumin\nchipotle salsa\nlong-grain white rice\nwhite potatoes\nolive\ngreen peas\ncilantro leaf\ncooking oil\nbanana leaves\naluminum foil\nSteps:\nseason the pork with salt , pepper , cumin and paprika to taste\nadd 1 to 2 tablespoons of the chipotle salsa to the pork\nplace in a large bowl and pour 1 / 4 cup sour orange juice over pork\ncover and let marinate for about 30 minutes in refrigerator\nplace the masa harina , lard , salt , and 2 tablespoons of the chicken knorr in the bowl of an electric mixer\nblend on a low speed to incorporate the fat into the masa harina and give it a mealy texture\nyou may have to do this and the next step in two batches if your mixer bowl is not large enough to hold all the ingredients without overflowing\nwith the mixer still on low speed , add remaining 1 / 2 cup of the sour orange juice and enough chicken stock to make a soft , moist dough\nit should be almost like the texture of mashed potatoes but thicker\nincrease the mixer speed to medium-high and beat for 2-3 minutes to incorporate some air into the masa and make it fluffier\ncover the bowl and set the masa aside to rest for at least 30 minutes\nafter the resting period , place the masa in a large pot and on medium heat , stir the masa slowly and constantly for about 20 mintues adding 2 more cups of water or chichen stock\nremove from heat and set aside\ndrain the marinade from the pork and set aside\nheat oil in large frying pan on high heat\nonce it is heated , add the cubed pork and brown for abour 3 minutes\nset aside and let cool for about 5 minutes reserve pan juices from pork in another bowl\nplace the rice in a microwave safe bowl and cook for about 2 minutes\nthe rice will be semi cooked\nset aside\nassemble all of your filling ingredients and assembly items on a large table or work surface\ngather family and friends to help in an assembly line\nlay out a banana leaf square with the smooth side up\nplace 1 cup of the masa in the middle of the banana leaf and , using wetted hands , spread it out a little\nput about 4 pieces of pork on top of the masa and sprinkle 1 or 2 tablespoons of rice over the pork\nlay 5 or 6 pieces of potato on top of the pork , add 1 table spoon green beans / garganzo beans , add 1 olive and add a little bit of the pan juices from the pork\ntop off with 1 or 2 cilantro leaves\nfold the top edge of the banana leaf down over the filling\nbring the bottom edge of the banana leaf up over this\nthen fold in both sides to make a rectangular package\nbe careful not to wrap it too tightly or the filling will squeeze out\nflip the package over so it is seam side down\nset the tamal in the middle of an aluminum foil square and wrap it up tightly the same way you wrapped up the banana leaf\nset aside and repeat with the remaining ingredients to make 10 to 12 nacatamales in total\nadd 2 or 3 inches of water to a tamalera or pot large enough to hold all the nacatamales\nplace a rack in the bottom or toss in enough wadded up aluminum foil to hold the nacatamales mostly out of the water\nadd the nacatamales and bring to a boil over high heat\ncover tightly , reduce heat to low and steam for about 3 hours\nadd more water as needed to keep the pot from boiling dry\nonce cooked , drain the water and let tamales rest for atleast 2 hours in the pot so that the masa can become firm\nremove the nacatamales from the pot , take off their aluminum foil covering and serve warm\neach diner opens the banana leaf on his or her own nacatamal before eating\nthis is my family recipe\nnacatamales are a general name used for any central american tamale wrapped in a banana leaf , not just nicaraguan\nif you make yours differently , that's great ! but keep in mind that there is no authentic recipe so please do not compare my recipe to other recipes as i am sure everyones is different\nit is very helpful to others if you rate according to your experience and result with this particular recipe\nthanks and enjoy !\nTags:\ntime-to-make\ncuisine\npreparation\noccasion\nnorth-american\nfor-large-groups\nmexican\n1-day-or-more\ncentral-american\nholiday-event\ndietary\nnumber-of-servings", "text_length": 4242 }, { "id": "53518", "title": "uncle bill s perogie dough", "description": "i have provided a very detailed method for making perogies, please read carefully and follow the instructions. practice a bit if necessary to make sure that the dough comes out properly. i developed this dough recipe about 25 years ago and it has withstood the criticism of many especially the ukrainian people. surprisingly, they say this is the best dough for perogies that they have ever had, nice and tender and is not chewy like most.", "minutes": 45, "ingredients": [ "eggs", "whole milk", "whipping cream", "sour cream", "salt", "baking powder", "all-purpose flour" ], "steps": [ "in a large size mixing bowl , mix together eggs , milk , whipping cream , sour cream and salt and whisk until well blended", "add baking powder and blend until incorporated", "add flour one cup at a time and whisk well the first two cups", "add the third cup and now mix using a large plastic spoon or a wooden spoon", "add the fourth cup and continue mixing with a spoon", "at this point , you may not be able to pick up all the flour , so roll out the contents onto a lightly floured surface", "knead the dough until it becomes smooth and shiny", "if the dough is still sticky add a bit more flour and continue to knead until it is not sticky and does not stick to your hands", "break dough off into chunks and roll between your hands to the size of a golf ball", "on a lightly floured surface , firstly flatten the dough ball with the palm of your hand to about 1 / 2-inch thickness , then coat each side very lightly with some flour", "using a heavy rolling pin , , start to roll out the dough", "as you are rolling , the dough should stick to the rolling pin", "when this happens and the dough is almost all the way around the rolling pin , peel the dough off as it should come off very easy", "place the dough back on the rolling surface with the side that was against the rolling pin should now be on the rolling surface", "very lightly , dust the top surface only with a bit of flour", "start rolling again , roll back and forth , then side to side to try and keep the dough round", "the dough should now be sticking to the rolling surface and not onto the rolling pin", "you will", "should this happen , just re-roll again", "when finished rolling , the dough should be about 1 / 16-inch in thickness", "open the mini form and rub the surface with some flour , this will prevent the dough from sticking to the mini form", "place the rolled dough over the mini form and make sure that the dough is well over the edges of the mini form", "place about 1 heaping tablespoon of your choice of filling in the center of the dough", "pick the mini form up and close it slightly", "if necessary , push the filling down just a bit", "now fold the mini form completely shut and press tightly", "hold the mini form closed and remove excess dough with your thumb or finger", "this helps seal the edges of the dough", "use the excess dough to form more dough balls", "open the mini form and the perogi should drop out easily", "set perogi aside until you prepare more", "continue to make perogies with the remaining dough", "you can use whatever size of mini form that you desire , the 3 1 / 4\" or 4\"", "five and 6\" mini forms are also available", "cooking instructions", "in a large cooking pot or pasta pot , fill 3 / 4 full with water and bring to a boil", "add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil or a good vegetable oil", "gently add about 8 to 10 perogies to the pot , stir gently with a slotted spoon and bring back to boil", "cook , uncovered for 2 to 3 minutes or until perogies float to the surface", "remove with a slotted spoon into a bowl", "the perogies may be eaten immediately with some butter or margarine , a dollop of sour cream and a sprinkling of chopped green onions or chives", "the amount of perogies may vary depending on the size of mini form you are using", "if desired , preheat a frying pan to medium-high heat , add 3 tablespoons of butter and 1 tablespoon of olive oil or vegetable oil", "add some finely chopped onions to the frying pan and saut for 2 minutes", "now add the perogies , cover and lightly fry until they are lightly browned on both sides , turning once", "serve immediately with more butter if desired , a dollop of sour cream , chopped green onions or chives and even some cooked chopped bacon bits", "these perogies freeze well", "after the perogies are boiled , place them on a cookie sheet", "place sheet in freezer for at least 2 hours until perogies are frozen", "place them into freezer bags or vacuum seal bags in whatever quantities are best for you and return the sealed units back to the freezer", "the perogies will last from 6 months to 1 year when frozen" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "for-large-groups", "healthy", "side-dishes", "dietary", "number-of-servings" ], "nutrition": { "calories": 69.0, "total_fat": 2.0, "sugar": 1.0, "sodium": 3.0, "protein": 4.0, "saturated_fat": 4.0, "carbohydrates": 3.0 }, "raw_text": "uncle bill s perogie dough\nIngredients:\neggs\nwhole milk\nwhipping cream\nsour cream\nsalt\nbaking powder\nall-purpose flour\nSteps:\nin a large size mixing bowl , mix together eggs , milk , whipping cream , sour cream and salt and whisk until well blended\nadd baking powder and blend until incorporated\nadd flour one cup at a time and whisk well the first two cups\nadd the third cup and now mix using a large plastic spoon or a wooden spoon\nadd the fourth cup and continue mixing with a spoon\nat this point , you may not be able to pick up all the flour , so roll out the contents onto a lightly floured surface\nknead the dough until it becomes smooth and shiny\nif the dough is still sticky add a bit more flour and continue to knead until it is not sticky and does not stick to your hands\nbreak dough off into chunks and roll between your hands to the size of a golf ball\non a lightly floured surface , firstly flatten the dough ball with the palm of your hand to about 1 / 2-inch thickness , then coat each side very lightly with some flour\nusing a heavy rolling pin , , start to roll out the dough\nas you are rolling , the dough should stick to the rolling pin\nwhen this happens and the dough is almost all the way around the rolling pin , peel the dough off as it should come off very easy\nplace the dough back on the rolling surface with the side that was against the rolling pin should now be on the rolling surface\nvery lightly , dust the top surface only with a bit of flour\nstart rolling again , roll back and forth , then side to side to try and keep the dough round\nthe dough should now be sticking to the rolling surface and not onto the rolling pin\nyou will\nshould this happen , just re-roll again\nwhen finished rolling , the dough should be about 1 / 16-inch in thickness\nopen the mini form and rub the surface with some flour , this will prevent the dough from sticking to the mini form\nplace the rolled dough over the mini form and make sure that the dough is well over the edges of the mini form\nplace about 1 heaping tablespoon of your choice of filling in the center of the dough\npick the mini form up and close it slightly\nif necessary , push the filling down just a bit\nnow fold the mini form completely shut and press tightly\nhold the mini form closed and remove excess dough with your thumb or finger\nthis helps seal the edges of the dough\nuse the excess dough to form more dough balls\nopen the mini form and the perogi should drop out easily\nset perogi aside until you prepare more\ncontinue to make perogies with the remaining dough\nyou can use whatever size of mini form that you desire , the 3 1 / 4\" or 4\"\nfive and 6\" mini forms are also available\ncooking instructions\nin a large cooking pot or pasta pot , fill 3 / 4 full with water and bring to a boil\nadd 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil or a good vegetable oil\ngently add about 8 to 10 perogies to the pot , stir gently with a slotted spoon and bring back to boil\ncook , uncovered for 2 to 3 minutes or until perogies float to the surface\nremove with a slotted spoon into a bowl\nthe perogies may be eaten immediately with some butter or margarine , a dollop of sour cream and a sprinkling of chopped green onions or chives\nthe amount of perogies may vary depending on the size of mini form you are using\nif desired , preheat a frying pan to medium-high heat , add 3 tablespoons of butter and 1 tablespoon of olive oil or vegetable oil\nadd some finely chopped onions to the frying pan and saut for 2 minutes\nnow add the perogies , cover and lightly fry until they are lightly browned on both sides , turning once\nserve immediately with more butter if desired , a dollop of sour cream , chopped green onions or chives and even some cooked chopped bacon bits\nthese perogies freeze well\nafter the perogies are boiled , place them on a cookie sheet\nplace sheet in freezer for at least 2 hours until perogies are frozen\nplace them into freezer bags or vacuum seal bags in whatever quantities are best for you and return the sealed units back to the freezer\nthe perogies will last from 6 months to 1 year when frozen\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\npreparation\nfor-large-groups\nhealthy\nside-dishes\ndietary\nnumber-of-servings", "text_length": 4236 }, { "id": "156491", "title": "godiva chocolate coffee almond mousse trifle", "description": "i was lucky enough to help a friend put this together for a dinner party she was having the following day. what i was able to taste of it and that was enough - it was awesome and delicious! of course, this came from the godiva site and it has one of my favorite food groups, chocolate! i didn't allow for cooling or chilling times.", "minutes": 145, "ingredients": [ "cake flour", "granulated sugar", "salt", "eggs", "vanilla extract", "vegetable oil", "almond flavored liqueur", "instant coffee granules", "water", "unflavored gelatin", "egg yolks", "heavy cream", "milk", "godiva dark chocolate bars", "amaretti cookies", "chocolate-covered coffee beans", "slivered almonds" ], "steps": [ "sponge layer:", "preheat oven to 350f", "lightly butter the bottom and sides of 9\" round cake pan", "line with parchment paper or waxed paper", "sift together flour , 1 tablespoons sugar and salt", "whip eggs and remaining sugar in a large bowl , usuing an electric mixer at medium speed , for 4-5 minutes", "the batter should be airy , pale and tripled in volume", "add vanilla during the last minute of whipping", "gently fold the flour mixture into the batter , one-third at a time , using a large rubber spatula", "then fold in oil", "spread batter into prepared pan", "bake for 20-25 minutes or until center springs back when gently pressed", "cool in pan on rack for 10 minutes", "remove cake from pan and cool completely on wire rack , top side up", "make the almond syrup:", "mix almond flavored liqueur , coffee and vanilla in small cup until the coffee is dissolved", "combine water and sugar in a small saucepan", "cook over medium heat until sugar dissolves", "continue cooking until syrup comes to a boil", "remove from heat", "stir in coffee mixture", "make the chocolate mousse:", "mix water and vanilla", "sprinkle in gelatin and let stand until gelatin softens", "whisk the egg yolks in a medium bowl until blended", "combine 3 / 4 cup of the cream , milk , sugar and salt in a heavy , medium saucepan", "cook over medium heat , stirring occasionally , until small bubbles form around the sides of the pan", "remove pan from heat", "gradually whisk about 3 / 4 cup of the hot cream mixture into the yolks until well blended", "then pour egg mixture back into the saucepan", "continue cooking over medium-low heat , heat stirring constantly with wooden spoon , for 2 to 4 minutes or until the custard has thickened slightly", "it is done when you can run your finger down the back of a coated spoon and path remains in the custard for several seconds", "do not let custard come to a boil !", "remove pan from heat and immedaitley strain the custard into a metal bowl", "add softened gelatin mixture and stir until completely dissolved", "add the chocolate & stir until melted and smooth", "set the bowl over a large bowl containing ice water", "let stand 5-10 minutes , stirring once or twice , until cool", "remove bowl from ice water", "whip the remaining cream until peaks form , using a hand-held electric mixer", "fold one-third of the whipped cream into the chocolate mixture , using a rubber spatula", "fold in the remaining whipped cream", "cover with plastic wrap and refrigerate 20-30 minutes or until mixture starts to thicken", "do not let mousse set", "make the coffee almond whipped cream:", "mix almond flavored liqueur , coffee and vanilla in small cup", "stir until coffee dissolves", "whip the cream with the coffee mixture and sugar in chilled large bowl , using a hand-held electric mixer at high speed , until soft peaks", "assemble the trifle:", "split the cake into two equal parts , using a long serrated knife", "brush one sponge layer with about one-fourth of the coffee syrup , using a pastry brush", "place the cake layer , syrup \"soaked\" side down , into a 3-quart glass straight-sided bowl", "trim cake to fit , if necessary", "generously brush the top of the cake layer with syrup", "top with crumbled amaretti cookies", "spread with half of the chocolate mousse", "reserve 1 cup of the coffee whipped cream for piping on the top of the trifle", "spread the remaining whipped cream over mousse", "repeat the same with the remaining cake , syrup , & mousse", "fill a pastry bag with a large star", "pipe a decoration on top of trifle", "garnish with chocolate-covered espresso beans and slivered almonds", "refrigerate the trifle for at least 4 hours before serving", "the cake & mousse were made the day before" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "desserts", "eggs-dairy", "fruit", "american", "oven", "european", "refrigerator", "dinner-party", "kosher", "romantic", "english", "chocolate", "nuts", "eggs", "stove-top", "dietary", "northeastern-united-states", "taste-mood", "sweet", "equipment", "small-appliance", "mixer", "presentation", "served-cold", "4-hours-or-less" ], "nutrition": { "calories": 628.4, "total_fat": 64.0, "sugar": 133.0, "sodium": 5.0, "protein": 18.0, "saturated_fat": 117.0, "carbohydrates": 17.0 }, "raw_text": "godiva chocolate coffee almond mousse trifle\nIngredients:\ncake flour\ngranulated sugar\nsalt\neggs\nvanilla extract\nvegetable oil\nalmond flavored liqueur\ninstant coffee granules\nwater\nunflavored gelatin\negg yolks\nheavy cream\nmilk\ngodiva dark chocolate bars\namaretti cookies\nchocolate-covered coffee beans\nslivered almonds\nSteps:\nsponge layer:\npreheat oven to 350f\nlightly butter the bottom and sides of 9\" round cake pan\nline with parchment paper or waxed paper\nsift together flour , 1 tablespoons sugar and salt\nwhip eggs and remaining sugar in a large bowl , usuing an electric mixer at medium speed , for 4-5 minutes\nthe batter should be airy , pale and tripled in volume\nadd vanilla during the last minute of whipping\ngently fold the flour mixture into the batter , one-third at a time , using a large rubber spatula\nthen fold in oil\nspread batter into prepared pan\nbake for 20-25 minutes or until center springs back when gently pressed\ncool in pan on rack for 10 minutes\nremove cake from pan and cool completely on wire rack , top side up\nmake the almond syrup:\nmix almond flavored liqueur , coffee and vanilla in small cup until the coffee is dissolved\ncombine water and sugar in a small saucepan\ncook over medium heat until sugar dissolves\ncontinue cooking until syrup comes to a boil\nremove from heat\nstir in coffee mixture\nmake the chocolate mousse:\nmix water and vanilla\nsprinkle in gelatin and let stand until gelatin softens\nwhisk the egg yolks in a medium bowl until blended\ncombine 3 / 4 cup of the cream , milk , sugar and salt in a heavy , medium saucepan\ncook over medium heat , stirring occasionally , until small bubbles form around the sides of the pan\nremove pan from heat\ngradually whisk about 3 / 4 cup of the hot cream mixture into the yolks until well blended\nthen pour egg mixture back into the saucepan\ncontinue cooking over medium-low heat , heat stirring constantly with wooden spoon , for 2 to 4 minutes or until the custard has thickened slightly\nit is done when you can run your finger down the back of a coated spoon and path remains in the custard for several seconds\ndo not let custard come to a boil !\nremove pan from heat and immedaitley strain the custard into a metal bowl\nadd softened gelatin mixture and stir until completely dissolved\nadd the chocolate & stir until melted and smooth\nset the bowl over a large bowl containing ice water\nlet stand 5-10 minutes , stirring once or twice , until cool\nremove bowl from ice water\nwhip the remaining cream until peaks form , using a hand-held electric mixer\nfold one-third of the whipped cream into the chocolate mixture , using a rubber spatula\nfold in the remaining whipped cream\ncover with plastic wrap and refrigerate 20-30 minutes or until mixture starts to thicken\ndo not let mousse set\nmake the coffee almond whipped cream:\nmix almond flavored liqueur , coffee and vanilla in small cup\nstir until coffee dissolves\nwhip the cream with the coffee mixture and sugar in chilled large bowl , using a hand-held electric mixer at high speed , until soft peaks\nassemble the trifle:\nsplit the cake into two equal parts , using a long serrated knife\nbrush one sponge layer with about one-fourth of the coffee syrup , using a pastry brush\nplace the cake layer , syrup \"soaked\" side down , into a 3-quart glass straight-sided bowl\ntrim cake to fit , if necessary\ngenerously brush the top of the cake layer with syrup\ntop with crumbled amaretti cookies\nspread with half of the chocolate mousse\nreserve 1 cup of the coffee whipped cream for piping on the top of the trifle\nspread the remaining whipped cream over mousse\nrepeat the same with the remaining cake , syrup , & mousse\nfill a pastry bag with a large star\npipe a decoration on top of trifle\ngarnish with chocolate-covered espresso beans and slivered almonds\nrefrigerate the trifle for at least 4 hours before serving\nthe cake & mousse were made the day before\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\ndesserts\neggs-dairy\nfruit\namerican\noven\neuropean\nrefrigerator\ndinner-party\nkosher\nromantic\nenglish\nchocolate\nnuts\neggs\nstove-top\ndietary\nnortheastern-united-states\ntaste-mood\nsweet\nequipment\nsmall-appliance\nmixer\npresentation\nserved-cold\n4-hours-or-less", "text_length": 4233 }, { "id": "127357", "title": "my mother s chicken and potatoes with special touches", "description": "", "minutes": 20, "ingredients": [ "chicken legs", "canola oil", "salt", "red bliss potatoes", "extra virgin olive oil", "onions", "fresh rosemary", "bacon", "sweet red cherry peppers" ], "steps": [ "recommended equipment:", "a 12-inch cast-iron or other heavy-bottomed skillet with 3-inch-high sides or deeper , with a cover", "rinse the chicken pieces and pat dry with paper towels", "trim off excess skin and all visible fat", "cut the drumsticks from the thighs", "if using breast halves , cut into two small pieces", "make the bacon roll-ups: cut the bacon slices in half crosswise and roll each strip into a neat , tight cylinder", "stick a toothpick through the roll to secure it", "cut or break the toothpick so only a tiny bit sticks out", "pour the canola oil into the skillet and set over high heat", "sprinkle the chicken with 1 / 4 teaspoon salt on all sides", "when the oil is very hot , lay the pieces in it , skin side down , an inch or so apart watch out for oil spatters", "don't crowd the chicken: if necessary , fry it in batches , with similar pieces together", "drop the bacon rolls into the oil around the chicken , turning and shifting them often", "let the chicken pieces fry in place for several minutes to brown on the underside , then turn and continue frying until they're golden brown on all sides , 7 to 10 minutes or more", "fry breast pieces only for 5 minutes or so , taking them out of the oil as soon as they are golden", "let the bacon rolls cook and get lightly crisp , but not dark", "adjust the heat to maintain steady sizzling and coloring", "remove the crisped chicken pieces with tongs to a bowl", "meanwhile , rinse and dry the potatoes", "slice each one through the middle on the axis that gives the largest cut surface , then toss them with the olive oil and 1 / 4 teaspoon salt", "when all the chicken and bacon is cooked and out of the skillet , pour off the frying oil", "return the skillet to medium heat and put in all the potatoes , cut side down in a single layer , into the hot pan", "with a spatula , scrape all the olive oil out of the mixing bowl into the skillet", "drizzle over it a bit more oil if the pan seems dry", "fry and crisp the potatoes for about 4 minutes to form a crust , then move them around the pan , still cut side down , until they're all brown and crisp , 7 minutes or more", "turn them over , and fry another 2 minutes to cook and crisp on their rounded skin sides", "if cooking everything together:", "still over medium heat , toss the onion wedges and rosemary branches around the pan , in with the potatoes", "if using cherry peppers , cut the seeded halves into 1 / 2-inch-wide pieces and scatter them in the pan too", "return the chicken pieces except breast pieces to the pan , along with the bacon rolls", "pour in any chicken juices that have accumulated", "raise the heat slightly , and carefully turn and tumble the chicken , potatoes , and onion , so they're heating and getting coated with pan juices but take care not to break the potato pieces", "spread everything out in the pan potatoes on the bottom as much as possible , to keep crisping up and cover", "return the heat to medium , and cook for about 7 minutes , shaking the pan occasionally , then uncover , and tumble the pieces and potatoes again", "cover , and cook another 7 minutes or so , adding the breast pieces at this point", "give everything another tumble", "now cook covered for 10 minutes more", "remove the cover , turn the pieces again , and cook in the open skillet for about 10 minutes , to evaporate the moisture and caramelize everything", "taste a bit of the potato for salt , and sprinkle on more as needed", "turn the pieces now and then", "when they are all glistening and golden , and the potatoes are cooked through , remove the skillet from the stove and as i do at home bring it right to the table", "serve portions of chicken and potatoes , or let people help themselves", "serves 4 or more" ], "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "casseroles", "main-dish", "potatoes", "poultry", "vegetables", "oven", "easy", "european", "beginner-cook", "dinner-party", "holiday-event", "swiss", "chicken", "dietary", "one-dish-meal", "gluten-free", "comfort-food", "inexpensive", "egg-free", "free-of-something", "meat", "chicken-thighs-legs", "onions", "taste-mood", "savory", "equipment", "number-of-servings" ], "nutrition": { "calories": 1103.3, "total_fat": 127.0, "sugar": 13.0, "sodium": 31.0, "protein": 116.0, "saturated_fat": 88.0, "carbohydrates": 9.0 }, "raw_text": "my mother s chicken and potatoes with special touches\nIngredients:\nchicken legs\ncanola oil\nsalt\nred bliss potatoes\nextra virgin olive oil\nonions\nfresh rosemary\nbacon\nsweet red cherry peppers\nSteps:\nrecommended equipment:\na 12-inch cast-iron or other heavy-bottomed skillet with 3-inch-high sides or deeper , with a cover\nrinse the chicken pieces and pat dry with paper towels\ntrim off excess skin and all visible fat\ncut the drumsticks from the thighs\nif using breast halves , cut into two small pieces\nmake the bacon roll-ups: cut the bacon slices in half crosswise and roll each strip into a neat , tight cylinder\nstick a toothpick through the roll to secure it\ncut or break the toothpick so only a tiny bit sticks out\npour the canola oil into the skillet and set over high heat\nsprinkle the chicken with 1 / 4 teaspoon salt on all sides\nwhen the oil is very hot , lay the pieces in it , skin side down , an inch or so apart watch out for oil spatters\ndon't crowd the chicken: if necessary , fry it in batches , with similar pieces together\ndrop the bacon rolls into the oil around the chicken , turning and shifting them often\nlet the chicken pieces fry in place for several minutes to brown on the underside , then turn and continue frying until they're golden brown on all sides , 7 to 10 minutes or more\nfry breast pieces only for 5 minutes or so , taking them out of the oil as soon as they are golden\nlet the bacon rolls cook and get lightly crisp , but not dark\nadjust the heat to maintain steady sizzling and coloring\nremove the crisped chicken pieces with tongs to a bowl\nmeanwhile , rinse and dry the potatoes\nslice each one through the middle on the axis that gives the largest cut surface , then toss them with the olive oil and 1 / 4 teaspoon salt\nwhen all the chicken and bacon is cooked and out of the skillet , pour off the frying oil\nreturn the skillet to medium heat and put in all the potatoes , cut side down in a single layer , into the hot pan\nwith a spatula , scrape all the olive oil out of the mixing bowl into the skillet\ndrizzle over it a bit more oil if the pan seems dry\nfry and crisp the potatoes for about 4 minutes to form a crust , then move them around the pan , still cut side down , until they're all brown and crisp , 7 minutes or more\nturn them over , and fry another 2 minutes to cook and crisp on their rounded skin sides\nif cooking everything together:\nstill over medium heat , toss the onion wedges and rosemary branches around the pan , in with the potatoes\nif using cherry peppers , cut the seeded halves into 1 / 2-inch-wide pieces and scatter them in the pan too\nreturn the chicken pieces except breast pieces to the pan , along with the bacon rolls\npour in any chicken juices that have accumulated\nraise the heat slightly , and carefully turn and tumble the chicken , potatoes , and onion , so they're heating and getting coated with pan juices but take care not to break the potato pieces\nspread everything out in the pan potatoes on the bottom as much as possible , to keep crisping up and cover\nreturn the heat to medium , and cook for about 7 minutes , shaking the pan occasionally , then uncover , and tumble the pieces and potatoes again\ncover , and cook another 7 minutes or so , adding the breast pieces at this point\ngive everything another tumble\nnow cook covered for 10 minutes more\nremove the cover , turn the pieces again , and cook in the open skillet for about 10 minutes , to evaporate the moisture and caramelize everything\ntaste a bit of the potato for salt , and sprinkle on more as needed\nturn the pieces now and then\nwhen they are all glistening and golden , and the potatoes are cooked through , remove the skillet from the stove and as i do at home bring it right to the table\nserve portions of chicken and potatoes , or let people help themselves\nserves 4 or more\nTags:\n30-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\ncasseroles\nmain-dish\npotatoes\npoultry\nvegetables\noven\neasy\neuropean\nbeginner-cook\ndinner-party\nholiday-event\nswiss\nchicken\ndietary\none-dish-meal\ngluten-free\ncomfort-food\ninexpensive\negg-free\nfree-of-something\nmeat\nchicken-thighs-legs\nonions\ntaste-mood\nsavory\nequipment\nnumber-of-servings", "text_length": 4214 }, { "id": "506802", "title": "double tomato bruschetta", "description": "bruschetta is a traditional italian item in which small slices of bread are topped with such things as tomato, basil, and mozzarella cheese, as is the case in this delightful recipe.", "minutes": 22, "ingredients": [ "sun-dried tomatoes", "minced garlic cloves", "olive oil", "balsamic vinegar", "fresh basil", "salt", "ground black pepper", "french baguette", "mozzarella cheese" ], "steps": [ "1", "preheat the oven on broiler setting", "2", "in a large bowl , combine the roma tomatoes , sun-dried tomatoes , garlic , olive oil , vinegar , basil , salt , and pepper", "allow the mixture to sit for 10 minutes", "3", "cut the baguette into 3 / 4-inch slices", "on a baking sheet , arrange the baguette slices in a single layer", "broil for 1 to 2 minutes , until slightly brown", "4", "divide the tomato mixture evenly over the baguette slices", "top the slices with mozzarella cheese", "5", "broil for 5 minutes , or until the cheese is melted", "my", "perhaps it was my imagination , but i think i lost some of that distinctive sun-dried tomato flavor", "2) the recipe suggests that you could use dried basil if you're in a pinch", "that's true , but use it only if you're in pinch ! fresh basil is part of what makes this recipe so absolutely delicious", "3) the recipe calls for shredded cheese , but i like to buy bulk mozzarella and slice it into pieces that are about 1 / 8\" thick , and that are sized to fit onto the bruschetta", "that keeps your cheese from falling off the sides , and it creates a nice \"blanketing\" effect over your tomato mixture that keeps it from falling off when you're eating it", "enjoy !", "update: my friends felt there was something missing and next time i plan on adding some fresh cut oregano and doubling the garlic", "i also plan on cutting the amount of olive oil used in half to only 1 / 8 cup", "from the suggestions of previous a friends , i decided to brush olive oil onto the bread , broil it for a couple minutes , then add the topping", "the cutting of the tomatoes did take a bit of time and i think substituting a couple cans of diced tomatoes would be fine", "just be sure to use fresh herbs !", "after thinking about it , i would definitely suggest letting it marinate over night - the longer the better", "i also took someone's suggestion to put the cheese on the bread and bake it first - then everyone can put on their own amount of bruschetta", "everyone agreed that was the better way to go", "this really is easy to make - i also definitely suggest using fresh basil and buying the bread the day you are serving it as well", "i will be adding this part to my receipe box , to add to my regular rotation", "have made it many times now", "and yes there is a reason this recipe lists roma / plum tomatoes as the tomato of choice", "they are meatier than a beefsteak , early girl , or some of the other varietals available", "using romas will eliminate some of the wateriness that i have mentioned", "if you have the opportunity to make this a day ahead , it gives the flavors a chance to marry and allows the garlic to mellow somewhat ~ so much better ! absolutely great as it is , but decided to try adding a smidgen of anchovy paste to it on the third time", "it sent it over the edge from outstanding to sublime !", "update: 9 / 17 / 13 - 5 or 6 tomatoes roma tomato chopped , 2 cups a #1 tall can =16 oz", "and a #300 can =14 to 16 oz", "canned would work but be sure to drain it well or your bread will get very soggy", "many recipes specify a can size rather than a volume amount", "i've tried a bunch of them ! here are a few", "perhaps it was my imagination , but i think i lost some of that distinctive sun-dried tomato flavor", "2) the recipe suggests that you could use dried basil if you're in a pinch", "that's true , but use it only if you're in pinch ! fresh basil is part of what makes this recipe so absolutely delicious", "3) the recipe calls for shredded cheese , but i like to buy bulk mozzarella and slice it into pieces that are about 1 / 8\" thick , and that are sized to fit onto the bruschetta", "that keeps your cheese from falling off the sides , and it creates a nice \"blanketing\" effect over your tomato mixture that keeps it from falling off when you're eating it", "i hope this help", "happy cooking !" ], "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "appetizers", "lunch", "vegetables", "australian", "european", "dinner-party", "holiday-event", "italian", "dietary", "high-calcium", "inexpensive", "high-in-something", "tomatoes", "from-scratch" ], "nutrition": { "calories": 138.2, "total_fat": 13.0, "sugar": 16.0, "sodium": 15.0, "protein": 12.0, "saturated_fat": 15.0, "carbohydrates": 3.0 }, "raw_text": "double tomato bruschetta\nIngredients:\nsun-dried tomatoes\nminced garlic cloves\nolive oil\nbalsamic vinegar\nfresh basil\nsalt\nground black pepper\nfrench baguette\nmozzarella cheese\nSteps:\n1\npreheat the oven on broiler setting\n2\nin a large bowl , combine the roma tomatoes , sun-dried tomatoes , garlic , olive oil , vinegar , basil , salt , and pepper\nallow the mixture to sit for 10 minutes\n3\ncut the baguette into 3 / 4-inch slices\non a baking sheet , arrange the baguette slices in a single layer\nbroil for 1 to 2 minutes , until slightly brown\n4\ndivide the tomato mixture evenly over the baguette slices\ntop the slices with mozzarella cheese\n5\nbroil for 5 minutes , or until the cheese is melted\nmy\nperhaps it was my imagination , but i think i lost some of that distinctive sun-dried tomato flavor\n2) the recipe suggests that you could use dried basil if you're in a pinch\nthat's true , but use it only if you're in pinch ! fresh basil is part of what makes this recipe so absolutely delicious\n3) the recipe calls for shredded cheese , but i like to buy bulk mozzarella and slice it into pieces that are about 1 / 8\" thick , and that are sized to fit onto the bruschetta\nthat keeps your cheese from falling off the sides , and it creates a nice \"blanketing\" effect over your tomato mixture that keeps it from falling off when you're eating it\nenjoy !\nupdate: my friends felt there was something missing and next time i plan on adding some fresh cut oregano and doubling the garlic\ni also plan on cutting the amount of olive oil used in half to only 1 / 8 cup\nfrom the suggestions of previous a friends , i decided to brush olive oil onto the bread , broil it for a couple minutes , then add the topping\nthe cutting of the tomatoes did take a bit of time and i think substituting a couple cans of diced tomatoes would be fine\njust be sure to use fresh herbs !\nafter thinking about it , i would definitely suggest letting it marinate over night - the longer the better\ni also took someone's suggestion to put the cheese on the bread and bake it first - then everyone can put on their own amount of bruschetta\neveryone agreed that was the better way to go\nthis really is easy to make - i also definitely suggest using fresh basil and buying the bread the day you are serving it as well\ni will be adding this part to my receipe box , to add to my regular rotation\nhave made it many times now\nand yes there is a reason this recipe lists roma / plum tomatoes as the tomato of choice\nthey are meatier than a beefsteak , early girl , or some of the other varietals available\nusing romas will eliminate some of the wateriness that i have mentioned\nif you have the opportunity to make this a day ahead , it gives the flavors a chance to marry and allows the garlic to mellow somewhat ~ so much better ! absolutely great as it is , but decided to try adding a smidgen of anchovy paste to it on the third time\nit sent it over the edge from outstanding to sublime !\nupdate: 9 / 17 / 13 - 5 or 6 tomatoes roma tomato chopped , 2 cups a #1 tall can =16 oz\nand a #300 can =14 to 16 oz\ncanned would work but be sure to drain it well or your bread will get very soggy\nmany recipes specify a can size rather than a volume amount\ni've tried a bunch of them ! here are a few\nperhaps it was my imagination , but i think i lost some of that distinctive sun-dried tomato flavor\n2) the recipe suggests that you could use dried basil if you're in a pinch\nthat's true , but use it only if you're in pinch ! fresh basil is part of what makes this recipe so absolutely delicious\n3) the recipe calls for shredded cheese , but i like to buy bulk mozzarella and slice it into pieces that are about 1 / 8\" thick , and that are sized to fit onto the bruschetta\nthat keeps your cheese from falling off the sides , and it creates a nice \"blanketing\" effect over your tomato mixture that keeps it from falling off when you're eating it\ni hope this help\nhappy cooking !\nTags:\n30-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nappetizers\nlunch\nvegetables\naustralian\neuropean\ndinner-party\nholiday-event\nitalian\ndietary\nhigh-calcium\ninexpensive\nhigh-in-something\ntomatoes\nfrom-scratch", "text_length": 4192 }, { "id": "47467", "title": "classic crumb buns", "description": "just like you used to get in the new york style bakery's. just terrific and worth every bit of the effort.", "minutes": 100, "ingredients": [ "unsalted butter", "granulated sugar", "light brown sugar", "salt", "pure vanilla extract", "all-purpose flour", "ground cinnamon", "water", "active dry yeast", "whole milk", "eggs", "cake flour", "confectioners' sugar" ], "steps": [ "prepare the yeast dough", "place water in the bowl of your electric mixer , sprinkle with yeast and add sugar , stir until yeast is dissolved", "set aside for 10 minutes or until foam and a few bubbles start to form on the surface", "in a small saucepan , over low heat , warm the milk and butter until butter just melts", "temperature of the mixture should not be more than 105f add the 105f butter / milk into the proofed yeast mixture , stir", "add eggs and vanilla and mix to combine", "add 1 cup of all purpose flour , the cake flour , 1 / 4 cup of sugar and the 1 / 2 tsp salt", "beat on low speed until smooth and well blended", "add 2 cups of the remaining flour and , with your mixer on slow , blend it in to the mixture", "slowly add the remaining flour in 1 / 4 cup increments until the dough forms a smooth , soft ball that comes away from the sides of the bowl", "it may be necessary to do this last step by hand with a wooden spoon if your mixer is not a heavy duty model", "if using the heavy duty mixer , install the dough hook and mix until the dough is smooth , about 3 minutes", "or , knead by hand for about 5 minutes on a lightly floured board , it should be smooth and will no longer stick to the work surface", "transfer the dough to a bowl that's been well buttered , flip it around a couple times to coat all sides of the ball", "cover with plastic wrap and set aside in a warm place to rise until it's about doubled in size", "it can also rise overnight in the fridge , but must be allowed to come to room temperature before making crumb buns using your fist gently punch down the dough to deflate", "the dough is now ready to form into buns", "for the crumbs", "while your dough is rising , about 20 minutes before it's done , prepare the crumbs", "in a large bowl with an electric mixer on low speed beat the butter , sugars , salt and vanilla until the mixture is well combined , about one minute", "add the flour and sprinkle the cinnamon over the top", "combine until mixture just forms a crust", "for the buns", "after punching down the dough , divide it into two portions , cover", "on a lightly floured surface , roll out one portion of the dough until it forms a 8x14 inch rectangle about 1 / 4-inch thick", "brush the dough lightly with some melted butter and evenly sprinkle 3 / 4 cup of the crumb mixture over the buttered surface", "starting at the long side furtherest away from you fold 1 / 3rd of the dough over on itself , brush this surface with melted butter , fold the double layer of dough over again to cover the remaining 1 / 3rd of the dough that's closest to you", "you will now have a 3 layered dough that's 14 inches long and 2 1 / 2 inches wide", "press gently on the dough so the layers adhere and pinch around the edges to seal", "cut the rectangle into 7 , 2-inch portions", "repeat with second half of dough", "butter a 9x13x2-inch baking pan , place the buns 1 / 2 inch apart in the pan", "brush the top of each bun with melted butter and sprinkle the remaining crumbs over the mixture allowing some to fall between", "gently press the crumbs into the top of the buns", "cover pan with plastic wrap and set in a warm place to rise for about 30 minutes or unit the dough looks puffy", "the buns should not be touching", "preheat oven to 325f", "remove plastic wrap from the buns and bake for about 40 minutes , until the tops are golden brown and the crumbs are slightly firm", "the buns will have spread into one large pull apart pan of buns", "allow to cool on a rack for about 10 minutes", "with a small sharp knife cut along the sides of the pan and carefully remove buns so as not to disturb crumbs", "transfer to a rack to cool , just before serving dust with confectioners sugar", "cover and store at room temperature for 2 days", "to freshen wrap in foil and heat in a 300f oven until just warm" ], "tags": [ "weeknight", "time-to-make", "course", "preparation", "occasion", "for-large-groups", "breads", "breakfast", "oven", "coffee-cakes", "dietary", "copycat", "low-sodium", "comfort-food", "yeast", "low-in-something", "novelty", "taste-mood", "equipment", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 430.6, "total_fat": 24.0, "sugar": 78.0, "sodium": 6.0, "protein": 15.0, "saturated_fat": 47.0, "carbohydrates": 21.0 }, "raw_text": "classic crumb buns\nIngredients:\nunsalted butter\ngranulated sugar\nlight brown sugar\nsalt\npure vanilla extract\nall-purpose flour\nground cinnamon\nwater\nactive dry yeast\nwhole milk\neggs\ncake flour\nconfectioners' sugar\nSteps:\nprepare the yeast dough\nplace water in the bowl of your electric mixer , sprinkle with yeast and add sugar , stir until yeast is dissolved\nset aside for 10 minutes or until foam and a few bubbles start to form on the surface\nin a small saucepan , over low heat , warm the milk and butter until butter just melts\ntemperature of the mixture should not be more than 105f add the 105f butter / milk into the proofed yeast mixture , stir\nadd eggs and vanilla and mix to combine\nadd 1 cup of all purpose flour , the cake flour , 1 / 4 cup of sugar and the 1 / 2 tsp salt\nbeat on low speed until smooth and well blended\nadd 2 cups of the remaining flour and , with your mixer on slow , blend it in to the mixture\nslowly add the remaining flour in 1 / 4 cup increments until the dough forms a smooth , soft ball that comes away from the sides of the bowl\nit may be necessary to do this last step by hand with a wooden spoon if your mixer is not a heavy duty model\nif using the heavy duty mixer , install the dough hook and mix until the dough is smooth , about 3 minutes\nor , knead by hand for about 5 minutes on a lightly floured board , it should be smooth and will no longer stick to the work surface\ntransfer the dough to a bowl that's been well buttered , flip it around a couple times to coat all sides of the ball\ncover with plastic wrap and set aside in a warm place to rise until it's about doubled in size\nit can also rise overnight in the fridge , but must be allowed to come to room temperature before making crumb buns using your fist gently punch down the dough to deflate\nthe dough is now ready to form into buns\nfor the crumbs\nwhile your dough is rising , about 20 minutes before it's done , prepare the crumbs\nin a large bowl with an electric mixer on low speed beat the butter , sugars , salt and vanilla until the mixture is well combined , about one minute\nadd the flour and sprinkle the cinnamon over the top\ncombine until mixture just forms a crust\nfor the buns\nafter punching down the dough , divide it into two portions , cover\non a lightly floured surface , roll out one portion of the dough until it forms a 8x14 inch rectangle about 1 / 4-inch thick\nbrush the dough lightly with some melted butter and evenly sprinkle 3 / 4 cup of the crumb mixture over the buttered surface\nstarting at the long side furtherest away from you fold 1 / 3rd of the dough over on itself , brush this surface with melted butter , fold the double layer of dough over again to cover the remaining 1 / 3rd of the dough that's closest to you\nyou will now have a 3 layered dough that's 14 inches long and 2 1 / 2 inches wide\npress gently on the dough so the layers adhere and pinch around the edges to seal\ncut the rectangle into 7 , 2-inch portions\nrepeat with second half of dough\nbutter a 9x13x2-inch baking pan , place the buns 1 / 2 inch apart in the pan\nbrush the top of each bun with melted butter and sprinkle the remaining crumbs over the mixture allowing some to fall between\ngently press the crumbs into the top of the buns\ncover pan with plastic wrap and set in a warm place to rise for about 30 minutes or unit the dough looks puffy\nthe buns should not be touching\npreheat oven to 325f\nremove plastic wrap from the buns and bake for about 40 minutes , until the tops are golden brown and the crumbs are slightly firm\nthe buns will have spread into one large pull apart pan of buns\nallow to cool on a rack for about 10 minutes\nwith a small sharp knife cut along the sides of the pan and carefully remove buns so as not to disturb crumbs\ntransfer to a rack to cool , just before serving dust with confectioners sugar\ncover and store at room temperature for 2 days\nto freshen wrap in foil and heat in a 300f oven until just warm\nTags:\nweeknight\ntime-to-make\ncourse\npreparation\noccasion\nfor-large-groups\nbreads\nbreakfast\noven\ncoffee-cakes\ndietary\ncopycat\nlow-sodium\ncomfort-food\nyeast\nlow-in-something\nnovelty\ntaste-mood\nequipment\nnumber-of-servings\n4-hours-or-less", "text_length": 4188 }, { "id": "259434", "title": "chicken and cashew curry with chutney and mint raita asia nora", "description": "from asia nora restaurant in washington, nora pouillon shares her yummy curry and her accompaniments as well as some tips on curry spices and garam masala.", "minutes": 2, "ingredients": [ "gingerroot", "jalapenos", "chicken stock", "canola oil", "onions", "garlic", "curry powder", "low-fat yogurt", "sea salt", "fresh ground black pepper", "boneless skinless chicken legs", "garam masala", "lemon juice", "cilantro", "cashews", "water", "basmati rice", "lemon, rind of", "cucumber", "ground cumin", "mint", "onion", "ginger", "apricots", "white sugar", "apple cider", "cardamom pods", "cinnamon sticks" ], "steps": [ "preparation:", "put the ginger , chilies and water in a blender and pure until smooth", "heat 2 tablespoons of the oil in a saut pan or casserole large enough to hold all the ingredients", "saut the onions over low heat , stirring frequently for 20 to 30 minutes or until they are soft and golden", "add the garlic and the curry powder and stir", "saut for about 2 more minutes", "add the chili-ginger mixture and yogurt and season to taste with salt and pepper", "this is the base sauce for your curry", "heat the remaining oil in a saut pan large enough to hold the chicken pieces in one layer or use a smaller pan and cook the chicken in batches", "saut the chicken for about 3 minutes on each side , or until it is browned", "preheat the oven to 350 degrees f", "add the browned chicken to the curry base and stir to combine", "bring to a boil , reduce the heat and simmer for 15 to 20 minutes or until the chicken is tender", "put the cashews on a baking sheet and roast them in the oven for about 10 minutes or until golden and toasted", "you dont have to stir them", "just before serving the curry , add the garam masala , the optional lemon juice , the cilantro and the cashews", "stir to combine and heat through for another 5 minutes", "assembly:", "spoon some curry onto each of 4 warm dinner plates", "place a large spoonful of rice in the center of each plate", "serve with the chutney and mint raita on the side", "basmati rice", "bring 3 cups of water to a boil in a medium saucepan", "add the rice , salt and lemon peel", "bring back to a boil , stirring to combine", "lower the heat and cover", "simmer over a very low flame for about 14 minutes or until the rice is tender", "uncover the rice and stir with a fork to plump the rice and separate the grains", "mint raita:", "if you have time , put the yogurt in a cheese cloth-lined colander and drain it in the refrigerator for at least one hour , preferably more", "this will produce a thick yogurt , which when mixed with the cucumber will produce a thicker and less watery raita", "squeeze the grated cucumber very well between your fingers to drain it", "this prevents the raita from being too watery", "mix the cucumber with the yogurt , cumin and mint", "season to taste with salt and pepper", "noras", "raita means yogurt salad in india and it is often served with curries because it is a cooling accompaniment", "apricot chutney:", "put the onion , ginger , apricots , sugar , vinegar , water , curry powder , cardamom and cinnamon in a medium saucepan", "bring to a boil , reduce the heat and simmer for 1 to 1 1 / 2 hours or until the chutney takes on the consistency of a jam", "stir the chutney from time to time to prevent it from burning", "cool", "if you want a spicy chutney , add some minced chili pepper to the mixture", "noras", "if you buy good quality curry powder , you dont need to mix your own", "curry powder should have a complex flavor and you need many spices to achieve this effect", "i often doctor a good curry powder to suit my needs", "for example , for yogurt-based curry , i add more cardamom and ground coriander", "for tomato-based curry , i add more cumin seeds and turmeric", "garam masala:", "garam masala is a hot indian spice mixture that is added at the end of cooking to mellow the flavors", "it contains the following spices: cinnamon , cloves , nutmeg , cardamom and black pepper", "to make about 1 cup of garam masala , grind the following in a blender: 25 cardamom pods , seeds only , 1 / 2 cup whole black peppercorns , 1 / 2 cup whole cumin seeds , 2 three-inch sticks of cinnamon , 4 to 6 whole cloves , 1 / 2 cup coriander seeds , 1 tablespoon ground mace and 6 to 8 bay leaves", "if you want to reduce the heat of the garam masala , decrease the amount of black pepper" ], "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "main-dish", "poultry", "spicy", "one-dish-meal", "meat", "taste-mood" ], "nutrition": { "calories": 1196.8, "total_fat": 61.0, "sugar": 208.0, "sodium": 35.0, "protein": 125.0, "saturated_fat": 38.0, "carbohydrates": 50.0 }, "raw_text": "chicken and cashew curry with chutney and mint raita asia nora\nIngredients:\ngingerroot\njalapenos\nchicken stock\ncanola oil\nonions\ngarlic\ncurry powder\nlow-fat yogurt\nsea salt\nfresh ground black pepper\nboneless skinless chicken legs\ngaram masala\nlemon juice\ncilantro\ncashews\nwater\nbasmati rice\nlemon, rind of\ncucumber\nground cumin\nmint\nonion\nginger\napricots\nwhite sugar\napple cider\ncardamom pods\ncinnamon sticks\nSteps:\npreparation:\nput the ginger , chilies and water in a blender and pure until smooth\nheat 2 tablespoons of the oil in a saut pan or casserole large enough to hold all the ingredients\nsaut the onions over low heat , stirring frequently for 20 to 30 minutes or until they are soft and golden\nadd the garlic and the curry powder and stir\nsaut for about 2 more minutes\nadd the chili-ginger mixture and yogurt and season to taste with salt and pepper\nthis is the base sauce for your curry\nheat the remaining oil in a saut pan large enough to hold the chicken pieces in one layer or use a smaller pan and cook the chicken in batches\nsaut the chicken for about 3 minutes on each side , or until it is browned\npreheat the oven to 350 degrees f\nadd the browned chicken to the curry base and stir to combine\nbring to a boil , reduce the heat and simmer for 15 to 20 minutes or until the chicken is tender\nput the cashews on a baking sheet and roast them in the oven for about 10 minutes or until golden and toasted\nyou dont have to stir them\njust before serving the curry , add the garam masala , the optional lemon juice , the cilantro and the cashews\nstir to combine and heat through for another 5 minutes\nassembly:\nspoon some curry onto each of 4 warm dinner plates\nplace a large spoonful of rice in the center of each plate\nserve with the chutney and mint raita on the side\nbasmati rice\nbring 3 cups of water to a boil in a medium saucepan\nadd the rice , salt and lemon peel\nbring back to a boil , stirring to combine\nlower the heat and cover\nsimmer over a very low flame for about 14 minutes or until the rice is tender\nuncover the rice and stir with a fork to plump the rice and separate the grains\nmint raita:\nif you have time , put the yogurt in a cheese cloth-lined colander and drain it in the refrigerator for at least one hour , preferably more\nthis will produce a thick yogurt , which when mixed with the cucumber will produce a thicker and less watery raita\nsqueeze the grated cucumber very well between your fingers to drain it\nthis prevents the raita from being too watery\nmix the cucumber with the yogurt , cumin and mint\nseason to taste with salt and pepper\nnoras\nraita means yogurt salad in india and it is often served with curries because it is a cooling accompaniment\napricot chutney:\nput the onion , ginger , apricots , sugar , vinegar , water , curry powder , cardamom and cinnamon in a medium saucepan\nbring to a boil , reduce the heat and simmer for 1 to 1 1 / 2 hours or until the chutney takes on the consistency of a jam\nstir the chutney from time to time to prevent it from burning\ncool\nif you want a spicy chutney , add some minced chili pepper to the mixture\nnoras\nif you buy good quality curry powder , you dont need to mix your own\ncurry powder should have a complex flavor and you need many spices to achieve this effect\ni often doctor a good curry powder to suit my needs\nfor example , for yogurt-based curry , i add more cardamom and ground coriander\nfor tomato-based curry , i add more cumin seeds and turmeric\ngaram masala:\ngaram masala is a hot indian spice mixture that is added at the end of cooking to mellow the flavors\nit contains the following spices: cinnamon , cloves , nutmeg , cardamom and black pepper\nto make about 1 cup of garam masala , grind the following in a blender: 25 cardamom pods , seeds only , 1 / 2 cup whole black peppercorns , 1 / 2 cup whole cumin seeds , 2 three-inch sticks of cinnamon , 4 to 6 whole cloves , 1 / 2 cup coriander seeds , 1 tablespoon ground mace and 6 to 8 bay leaves\nif you want to reduce the heat of the garam masala , decrease the amount of black pepper\nTags:\n15-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\nmain-dish\npoultry\nspicy\none-dish-meal\nmeat\ntaste-mood", "text_length": 4182 }, { "id": "51667", "title": "individual baked alaska", "description": "this is an", "minutes": 42, "ingredients": [ "bittersweet chocolate", "heavy whipping cream", "frozen raspberries", "granulated sugar", "lemon juice", "salt", "sponge cake", "ice cream", "egg white", "light corn syrup", "water", "confectioners' sugar" ], "steps": [ "to make the chocolate sauce: chop the chocolate to a rough consistency", "heat the cream just to a scald , then pour over the chocolate", "do not stir", "let it sit for about 5 minutes , then stir with a whisk until smooth", "makes about 1 cup", "to make the raspberry sauce: puree the raspberries in a blender with the remaining ingredients", "strain through a fine mesh strainer to remove the seeds", "refrigerate until needed", "makes about 1 cup", "to assemble the ice-cream bases: line a baking sheet with parchment", "using a 3\" round cookie cutter cut 6 circles out of the cake , and place them on the parchment", "place a scoop of ice cream in the center of each piece of cake , making sure you leave a small margin of cake visible all the way around", "place in the freezer until the meringue is ready", "to prepare the meringue: combine the sugar , corn syrup and water in a heavy , 1-quart saucepan over medium heat", "bring to a boil , then cook until the syrup reaches 230 degrees f", "on a candy thermometer", "meanwhile , place the egg whites in the bowl of your mixer , and fit the whip attachment to your mixer", "when the syrup reaches the thread stage , start whipping your egg whites on high speed", "when the syrup reaches 245-250 degrees f", ", lower the speed of the mixer to low , and very , very , very slowly start pouring the syrup in , in a slow , steady , thin stream until it is all used up", "immediately return the mixer to high speed and continue whipping until the meringue reaches a very stiff peaked consistency", "transfer the meringue to a piping bag fit with a plain", "remove the ice cream bases from the freezer", "now you are going to create a meringue\"beehive\" around each scoop of ice cream", "i find it easier to do this by removing one ice-cream scoop at a time to a cake turntable or a flat-work surface that i can spin around , like a small plate , pipe the meringue , then using a thin spatula , returning it carefully to the parchment", "to pipe the meringue you need to start at the bottom edge of the cake , pipe a ring of meringue around the icecream so that it completely covers the cake edge", "then continue to pipe a line of meringue all around the scoop of ice cream , making sure you completely cover the ice cream , and that each line of meringue rests on top of the previous one", "finish with a small circle at the top", "repeat with remaining ice cream bases", "return them to the freezer until ready to serve", "just before service , decorate your plate: choose an oversize plate , like a dinner plate", "then using the sauces , paint or spoon or swirl them on to your hearts content", "any design you like", "i like to just use squiggles , but anything goes at this point", "now- if you don't have a torch , you will need to turn your oven to broil", "if you have a torch , get it ready", "remove the meringues from the freezer , and dust the top of each one with the confectioners sugar in a fine mesh strainer", "if you are using a broiler , place the baking sheet under the broiler but leave the door open and watch", "you will only need about 30-45 seconds , just enough time for the meringue to turn golden brown", "remove from the oven , place one in the center of each plate , and serve", "if you are using a torch , turn your torch to a med-low setting , and carefully , gently use the torch to brown the outside of the meringues", "place one meringue on each plate , and serve", "i've used chocolate chiffon as a base , i've used spongecake , poundcake , leftover slices of cupcakes !", "anything , anyflavor , but it needs to be at least 1 / 4\" thick", "you can also use any flavor ice-cream- experiment , go wild", "sorbet is great this way- i've done mango sorbet , and lime sorbet- they taste terrific", "experiment , have fun , and don't be intimidated by this dessert", "it's fun , and it's easy , and your friends and relatives will\"oooohhhh !", "\"and\"ahhhhh !", "\"you to death !" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "low-protein", "desserts", "frozen-desserts", "dietary", "low-sodium", "low-in-something" ], "nutrition": { "calories": 796.8, "total_fat": 40.0, "sugar": 399.0, "sodium": 10.0, "protein": 21.0, "saturated_fat": 78.0, "carbohydrates": 44.0 }, "raw_text": "individual baked alaska\nIngredients:\nbittersweet chocolate\nheavy whipping cream\nfrozen raspberries\ngranulated sugar\nlemon juice\nsalt\nsponge cake\nice cream\negg white\nlight corn syrup\nwater\nconfectioners' sugar\nSteps:\nto make the chocolate sauce: chop the chocolate to a rough consistency\nheat the cream just to a scald , then pour over the chocolate\ndo not stir\nlet it sit for about 5 minutes , then stir with a whisk until smooth\nmakes about 1 cup\nto make the raspberry sauce: puree the raspberries in a blender with the remaining ingredients\nstrain through a fine mesh strainer to remove the seeds\nrefrigerate until needed\nmakes about 1 cup\nto assemble the ice-cream bases: line a baking sheet with parchment\nusing a 3\" round cookie cutter cut 6 circles out of the cake , and place them on the parchment\nplace a scoop of ice cream in the center of each piece of cake , making sure you leave a small margin of cake visible all the way around\nplace in the freezer until the meringue is ready\nto prepare the meringue: combine the sugar , corn syrup and water in a heavy , 1-quart saucepan over medium heat\nbring to a boil , then cook until the syrup reaches 230 degrees f\non a candy thermometer\nmeanwhile , place the egg whites in the bowl of your mixer , and fit the whip attachment to your mixer\nwhen the syrup reaches the thread stage , start whipping your egg whites on high speed\nwhen the syrup reaches 245-250 degrees f\n, lower the speed of the mixer to low , and very , very , very slowly start pouring the syrup in , in a slow , steady , thin stream until it is all used up\nimmediately return the mixer to high speed and continue whipping until the meringue reaches a very stiff peaked consistency\ntransfer the meringue to a piping bag fit with a plain\nremove the ice cream bases from the freezer\nnow you are going to create a meringue\"beehive\" around each scoop of ice cream\ni find it easier to do this by removing one ice-cream scoop at a time to a cake turntable or a flat-work surface that i can spin around , like a small plate , pipe the meringue , then using a thin spatula , returning it carefully to the parchment\nto pipe the meringue you need to start at the bottom edge of the cake , pipe a ring of meringue around the icecream so that it completely covers the cake edge\nthen continue to pipe a line of meringue all around the scoop of ice cream , making sure you completely cover the ice cream , and that each line of meringue rests on top of the previous one\nfinish with a small circle at the top\nrepeat with remaining ice cream bases\nreturn them to the freezer until ready to serve\njust before service , decorate your plate: choose an oversize plate , like a dinner plate\nthen using the sauces , paint or spoon or swirl them on to your hearts content\nany design you like\ni like to just use squiggles , but anything goes at this point\nnow- if you don't have a torch , you will need to turn your oven to broil\nif you have a torch , get it ready\nremove the meringues from the freezer , and dust the top of each one with the confectioners sugar in a fine mesh strainer\nif you are using a broiler , place the baking sheet under the broiler but leave the door open and watch\nyou will only need about 30-45 seconds , just enough time for the meringue to turn golden brown\nremove from the oven , place one in the center of each plate , and serve\nif you are using a torch , turn your torch to a med-low setting , and carefully , gently use the torch to brown the outside of the meringues\nplace one meringue on each plate , and serve\ni've used chocolate chiffon as a base , i've used spongecake , poundcake , leftover slices of cupcakes !\nanything , anyflavor , but it needs to be at least 1 / 4\" thick\nyou can also use any flavor ice-cream- experiment , go wild\nsorbet is great this way- i've done mango sorbet , and lime sorbet- they taste terrific\nexperiment , have fun , and don't be intimidated by this dessert\nit's fun , and it's easy , and your friends and relatives will\"oooohhhh !\n\"and\"ahhhhh !\n\"you to death !\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\npreparation\nlow-protein\ndesserts\nfrozen-desserts\ndietary\nlow-sodium\nlow-in-something", "text_length": 4159 }, { "id": "207187", "title": "the beefiest juiciest brisket what am the smokyokie method", "description": "this is actually more of a cooking method than a recipe. if all steps are followed, you will not have any problem with any of the assertions in the name. you will get melt in your mouth brisket that is so juicy that it won't hardly accept any bbq sauce, but the flavor will be so good that you probably won't want any. if you want burnt ends, you can certainly make them, but it's doubtful that you will want to. you will need a hot charcoal fire, extra long handled tongs, a smoker large enough to accomodate the meat, a large h.d. foil pan large enough to accomodate the brisket, 8-12 hours, smoking wood (we prefer hickory or mesquite), your favorite bbq rub.", "minutes": 640, "ingredients": [ "beef brisket", "your favorite barbecue rub" ], "steps": [ "select the best brisket by wiggling the brisket back and forth@ the middle of the point end", "this will tell you how fatty the point cut is , and how much fat layer there is between the point and flat cut", "the easier it wiggles , the better", "buy the cheapest grade you can get", "we want as little marbling as possible", "be sure you have a whole \"packer trim\" brisket , and not a flat cut or point cut", "12-13# is optimum for this application", "1-2 days before , rub brisket well with rub , and wrap tightly with h", "d", "plastic wrap , place in pan and refrigerate , or place in ice chest", "the day of the cook , start early by moving the brisket out of the fridge and packing it with black pepper", "prepare your fire for the smoker , and , on a separate grill , prepare a very hot fire for searing the brisket", "when smoker is up to temp sear brisket thoroughly on all sides and ends as well", "we're talking so black that it looks like it's ruined , but don't worry , it's not", "while it's ok to pierce the meat with a fork 2 this point , it's preferable not to", "you may need help turning it w / tongs", "once seared , place brisket in foil pan , fat side up , and smoke , uncovered for 2 hours", "flip brisket and smoke for 1 hour", "at this point , the juices inside are under a fair amount of pressure", "it is important not to pierce the meat from this point until it is done", "flip brisket back to fat side up , and cover with foil", "continue to smoke until internal temperature of 200 is obtained", "there will come a point where the temp won't go up no matter what you do", "this is normal", "resist the temptation to kick up the temp in your smoker", "time remaining to achieve 200 should be 5-9 hours", "the reason for such a large variable is that smoker temps are not precise , and amount of \"open time\" will vary from cook to cook", "when 200 is obtained , remove from smoker , and allow to cool until it is safe to handle , then carefully lift brisket out and remove to a cutting board , and tent w / foil", "a long spatula , or some other long support will be helpful , because it will probably try to break up on you", "run pan juices through a grease separator , and freeze smoky grease in ice cube trays for baked bean seasoning", "reserve pan juice to serve over brisket", "once cooled enough , separate the point from the flat", "there will be a fairly easy to follow fat layer separating the two", "just gently slide a knife through the fat and lift and pull the point away as you cut", "if you accidentally cut into the meat , it's no tragedy , just back up a little , and go at it again", "once separated , slice the point cross grain , trimming off excess fat as you go", "you will likely find several slices that are too fatty to serve , or maybe some of the outer shell that's too dry to serve", "reserve this meat , chop it fine , freeze , and save for baked bean seasoning", "if you look at the flat , you will see that the grain of the meat changes direction about in the middle of the cut", "cut the flat in half at this point , and slice cross grain in 1 / 2#-3 / 4# slices", "reheat the pan juices", "there should be adequate juices to saturate the brisket", "if not , supplement with store bought au jus", "place sliced brisket in pan or dish with slices in the same shape as they were before slicing , and pour juices over the top", "serve open faced on white bread with a little extra au jus over the top", "you should not need knives", "in fact , our motto is \"you don't need teef to eat our beef", "i know this is somewhat long and wordy , and may seem a little over simplified to the experienced pit meister , but we've tried to put it in a form that all can benefit from", "good tender , juicy smokey , brisket is to good a thing to only be enjoyed by a few , and is very hard to come by at bbq joints" ], "tags": [ "course", "main-ingredient", "cuisine", "preparation", "north-american", "for-large-groups", "5-ingredients-or-less", "very-low-carbs", "main-dish", "beef", "american", "southern-united-states", "easy", "smoker", "dietary", "low-sodium", "high-protein", "low-carb", "high-in-something", "low-in-something", "meat", "equipment", "grilling", "number-of-servings", "technique" ], "nutrition": { "calories": 301.5, "total_fat": 21.0, "sugar": 5.0, "sodium": 8.0, "protein": 78.0, "saturated_fat": 24.0, "carbohydrates": 0.0 }, "raw_text": "the beefiest juiciest brisket what am the smokyokie method\nIngredients:\nbeef brisket\nyour favorite barbecue rub\nSteps:\nselect the best brisket by wiggling the brisket back and forth@ the middle of the point end\nthis will tell you how fatty the point cut is , and how much fat layer there is between the point and flat cut\nthe easier it wiggles , the better\nbuy the cheapest grade you can get\nwe want as little marbling as possible\nbe sure you have a whole \"packer trim\" brisket , and not a flat cut or point cut\n12-13# is optimum for this application\n1-2 days before , rub brisket well with rub , and wrap tightly with h\nd\nplastic wrap , place in pan and refrigerate , or place in ice chest\nthe day of the cook , start early by moving the brisket out of the fridge and packing it with black pepper\nprepare your fire for the smoker , and , on a separate grill , prepare a very hot fire for searing the brisket\nwhen smoker is up to temp sear brisket thoroughly on all sides and ends as well\nwe're talking so black that it looks like it's ruined , but don't worry , it's not\nwhile it's ok to pierce the meat with a fork 2 this point , it's preferable not to\nyou may need help turning it w / tongs\nonce seared , place brisket in foil pan , fat side up , and smoke , uncovered for 2 hours\nflip brisket and smoke for 1 hour\nat this point , the juices inside are under a fair amount of pressure\nit is important not to pierce the meat from this point until it is done\nflip brisket back to fat side up , and cover with foil\ncontinue to smoke until internal temperature of 200 is obtained\nthere will come a point where the temp won't go up no matter what you do\nthis is normal\nresist the temptation to kick up the temp in your smoker\ntime remaining to achieve 200 should be 5-9 hours\nthe reason for such a large variable is that smoker temps are not precise , and amount of \"open time\" will vary from cook to cook\nwhen 200 is obtained , remove from smoker , and allow to cool until it is safe to handle , then carefully lift brisket out and remove to a cutting board , and tent w / foil\na long spatula , or some other long support will be helpful , because it will probably try to break up on you\nrun pan juices through a grease separator , and freeze smoky grease in ice cube trays for baked bean seasoning\nreserve pan juice to serve over brisket\nonce cooled enough , separate the point from the flat\nthere will be a fairly easy to follow fat layer separating the two\njust gently slide a knife through the fat and lift and pull the point away as you cut\nif you accidentally cut into the meat , it's no tragedy , just back up a little , and go at it again\nonce separated , slice the point cross grain , trimming off excess fat as you go\nyou will likely find several slices that are too fatty to serve , or maybe some of the outer shell that's too dry to serve\nreserve this meat , chop it fine , freeze , and save for baked bean seasoning\nif you look at the flat , you will see that the grain of the meat changes direction about in the middle of the cut\ncut the flat in half at this point , and slice cross grain in 1 / 2#-3 / 4# slices\nreheat the pan juices\nthere should be adequate juices to saturate the brisket\nif not , supplement with store bought au jus\nplace sliced brisket in pan or dish with slices in the same shape as they were before slicing , and pour juices over the top\nserve open faced on white bread with a little extra au jus over the top\nyou should not need knives\nin fact , our motto is \"you don't need teef to eat our beef\ni know this is somewhat long and wordy , and may seem a little over simplified to the experienced pit meister , but we've tried to put it in a form that all can benefit from\ngood tender , juicy smokey , brisket is to good a thing to only be enjoyed by a few , and is very hard to come by at bbq joints\nTags:\ncourse\nmain-ingredient\ncuisine\npreparation\nnorth-american\nfor-large-groups\n5-ingredients-or-less\nvery-low-carbs\nmain-dish\nbeef\namerican\nsouthern-united-states\neasy\nsmoker\ndietary\nlow-sodium\nhigh-protein\nlow-carb\nhigh-in-something\nlow-in-something\nmeat\nequipment\ngrilling\nnumber-of-servings\ntechnique", "text_length": 4140 }, { "id": "107529", "title": "white chocolate coconut cheesecake", "description": "this is a recipe that was much lauded in ct. i am posting it here cause i'll lose it otherwise. from chocolatier, february/march, 1994.", "minutes": 140, "ingredients": [ "chocolate wafer crumbs", "macadamia nuts", "sweetened coconut", "unsalted butter", "all-purpose flour", "salt", "milk", "cream cheese", "granulated sugar", "cornstarch", "eggs", "vanilla extract", "dark rum", "white chocolate", "confectioners' sugar", "white chocolate curls" ], "steps": [ "make the chocolate macadamia nut crust: position a rack in the center of the oven and preheat to 350 degrees f", "remove the side from a 9-by-3-inch springform pan", "trim a 9-inch cardboard circle cake circle so that it fits within the curved lip of the bottom of the springform pan", "cover the bottom of the pan with a piece of aluminum foil , leaving a 2-inch overhang all around the edge", "carefully attach the side of the pan", "in a medium bowl , stir together the chocolate wafer crumbs , ground macadamia nuts , and toasted coconut", "add the melted butter and mix well", "press the mixture evenly onto the bottom of the prepared pan", "bake for 10 to 12 minutes , until the crust is puffy and bounces back when gently presses with a finger", "cool on a wire rack", "prepare the coconut topping: in a medium bowl , using a wire whisk stir together the toasted coconut , flour and salt", "add the butter cubes and with your fingers toss to distribute thoroughly", "chill until ready to bake the cheesecake", "make the filling: position a rack in the lower third of the oven and reduce the oven temperature to 325 degrees f", "using two large pieces of heavy duty aluminum foil , tightly wrap the outside of the pan", "in a medium saucepan combine the milk and the toasted coconut and bring to a boil", "reduce the heat and simmer for 5 minutes", "remove the pan from the heat and cover", "steep the mixture for 30 minutes", "strain the coconut milk , pressing the solids to extract all of the coconut", "you should have 3 / 4 cup of liquid", "in the 4 1 / 2-quart bowl of a heavy-duty electric mixer using the paddle attachment , beat the cream cheese at low speed for 1 minute , until creamy", "gradually add the sugar in a steady stream and beat at medium speed until blended", "add the cornstarch", "scrape down the side of the bowl , and beat 30 seconds longer", "at medium-low speed , one at a time , add the eggs , beating well after each addition", "gradually add the strained coconut milk and beat until blended", "beat in the vanilla and the rum", "pour the filling into the prepared pan", "sprinkle the white chocolate chunks evenly over the filling", "sprinkle the prepared coconut topping over the center of the cheesecake , leaving a 1-inch plain border around the rim of the cheesecake", "place the cheesecake in a high-sided roasting pan on the lower rack of the oven", "pour boiling water into the roasting pan so that the water comes half way up the side of the springform pan", "bake the cheesecake for 70 to 80 minutes , until the sides are puffy and the center quivers", "leave the cheesecake in the pan in the oven and turn off the oven", "prop open the door of the oven with a wooden spoon and allow the cheesecake to cool down slowly in the oven for 30 minutes", "remove the cheesecake from the roasting pan and remove the foil from around the outside of the springform pan", "run a thin-bladed knife around the inside of the pan to release the cheesecake from the side of the pan", "this will prevent the top of the cheesecake from cracking", "cool the cheesecake in the pan set on a wire rack", "refrigerate uncovered for at least 8 hours or overnight", "garnish the cheesecake: run a thin-bladed knife around the inside of the pan to release the cheesecake from the side of the pan", "unclamp and remove the side of the springform pan", "gently press the chocolate wafer crumbs onto the side of the cheesecake", "dust the top with confectioner's sugar and decorate with white chocolate curls", "slide a metal cake spatula under the cheesecake to loosen it from the bottom of the springform pan", "slide two long metal cake spatulas underneath the cheesecake and transfer it to a serving plate", "cut the cheesecake with a sharp , thin-bladed knife , dipping the blade in hot water and wiping it dry after each slice" ], "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "occasion", "desserts", "fruit", "dinner-party", "chocolate", "cheesecake", "nuts", "coconut", "4-hours-or-less" ], "nutrition": { "calories": 6784.0, "total_fat": 770.0, "sugar": 1385.0, "sodium": 203.0, "protein": 221.0, "saturated_fat": 1426.0, "carbohydrates": 162.0 }, "raw_text": "white chocolate coconut cheesecake\nIngredients:\nchocolate wafer crumbs\nmacadamia nuts\nsweetened coconut\nunsalted butter\nall-purpose flour\nsalt\nmilk\ncream cheese\ngranulated sugar\ncornstarch\neggs\nvanilla extract\ndark rum\nwhite chocolate\nconfectioners' sugar\nwhite chocolate curls\nSteps:\nmake the chocolate macadamia nut crust: position a rack in the center of the oven and preheat to 350 degrees f\nremove the side from a 9-by-3-inch springform pan\ntrim a 9-inch cardboard circle cake circle so that it fits within the curved lip of the bottom of the springform pan\ncover the bottom of the pan with a piece of aluminum foil , leaving a 2-inch overhang all around the edge\ncarefully attach the side of the pan\nin a medium bowl , stir together the chocolate wafer crumbs , ground macadamia nuts , and toasted coconut\nadd the melted butter and mix well\npress the mixture evenly onto the bottom of the prepared pan\nbake for 10 to 12 minutes , until the crust is puffy and bounces back when gently presses with a finger\ncool on a wire rack\nprepare the coconut topping: in a medium bowl , using a wire whisk stir together the toasted coconut , flour and salt\nadd the butter cubes and with your fingers toss to distribute thoroughly\nchill until ready to bake the cheesecake\nmake the filling: position a rack in the lower third of the oven and reduce the oven temperature to 325 degrees f\nusing two large pieces of heavy duty aluminum foil , tightly wrap the outside of the pan\nin a medium saucepan combine the milk and the toasted coconut and bring to a boil\nreduce the heat and simmer for 5 minutes\nremove the pan from the heat and cover\nsteep the mixture for 30 minutes\nstrain the coconut milk , pressing the solids to extract all of the coconut\nyou should have 3 / 4 cup of liquid\nin the 4 1 / 2-quart bowl of a heavy-duty electric mixer using the paddle attachment , beat the cream cheese at low speed for 1 minute , until creamy\ngradually add the sugar in a steady stream and beat at medium speed until blended\nadd the cornstarch\nscrape down the side of the bowl , and beat 30 seconds longer\nat medium-low speed , one at a time , add the eggs , beating well after each addition\ngradually add the strained coconut milk and beat until blended\nbeat in the vanilla and the rum\npour the filling into the prepared pan\nsprinkle the white chocolate chunks evenly over the filling\nsprinkle the prepared coconut topping over the center of the cheesecake , leaving a 1-inch plain border around the rim of the cheesecake\nplace the cheesecake in a high-sided roasting pan on the lower rack of the oven\npour boiling water into the roasting pan so that the water comes half way up the side of the springform pan\nbake the cheesecake for 70 to 80 minutes , until the sides are puffy and the center quivers\nleave the cheesecake in the pan in the oven and turn off the oven\nprop open the door of the oven with a wooden spoon and allow the cheesecake to cool down slowly in the oven for 30 minutes\nremove the cheesecake from the roasting pan and remove the foil from around the outside of the springform pan\nrun a thin-bladed knife around the inside of the pan to release the cheesecake from the side of the pan\nthis will prevent the top of the cheesecake from cracking\ncool the cheesecake in the pan set on a wire rack\nrefrigerate uncovered for at least 8 hours or overnight\ngarnish the cheesecake: run a thin-bladed knife around the inside of the pan to release the cheesecake from the side of the pan\nunclamp and remove the side of the springform pan\ngently press the chocolate wafer crumbs onto the side of the cheesecake\ndust the top with confectioner's sugar and decorate with white chocolate curls\nslide a metal cake spatula under the cheesecake to loosen it from the bottom of the springform pan\nslide two long metal cake spatulas underneath the cheesecake and transfer it to a serving plate\ncut the cheesecake with a sharp , thin-bladed knife , dipping the blade in hot water and wiping it dry after each slice\nTags:\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\ndesserts\nfruit\ndinner-party\nchocolate\ncheesecake\nnuts\ncoconut\n4-hours-or-less", "text_length": 4135 }, { "id": "156025", "title": "burekas other spelling borekas", "description": "traditional jewish pastry filled with cheese or anything else!", "minutes": 55, "ingredients": [ "unsalted butter", "phyllo dough", "egg", "black sesame seeds", "eggs", "cheddar cheese", "feta cheese", "fresh ground pepper" ], "steps": [ "cheese filling", "beat the eggs in a small bowl", "add the cheddar and feta cheeses and pepper to taste", "mix well", "use about 1 tablespoon of filling for each bureka", "dough", "preheat the oven to 350 degrees", "using a pastry brush , coat the bottom of a cookie sheet with some of the melted butter", "take a sheet of phyllo and cut lengthwise in strips , 4 1 / 2 inches wide", "butter the strips , fold over lengthwise , butter again , and place a tablespoon of filling on the end", "then fold up right to left as you would a flag , so that the end result is a plump triangle , buttering the outside at the end", "repeat with the remaining filling and dough", "beat the egg , brush the burekas with it , and sprinkle sesame seeds over the tops", "place on the cookie sheet and bake for 20 minutes or until golden in color", "defrost for 2 hours and then bake", "you can fill any leftover phyllo with chocolate chips or nutella and make triangular treats", "three ways to fill a bureka", "spinach filling", "yield: about 2 cups , enough filling for about 20 burekas", "2 pounds fresh spinach or swiss chard leaves , washed well , or two 10-ounce packages chopped frozen spinach", "2 large eggs , beaten lightly", "1 / 2 cup crumbled feta cheese", "1 / 2 cup grated cheddar cheese", "1 / 4 cup chopped fresh parsley", "2 tablespoons chopped fresh dill", "8 scallions , diced", "salt and freshly ground pepper to taste", "place the fresh spinach or swiss chard leaves in a frying pan with only the water that clings to the leaves , and cook briefly until they wilt", "drain very well , squeezing out as much of the water as possible", "cool and chop", "mix together the eggs , feta and cheddar cheeses , parsley , dill , and scallions", "add the spinach and salt and pepper to taste", "mix well", "use about 1 tablespoon of filling for each bureka", "eggplant filling", "yield: about 2 cups , enough filling for about 20 burekas", "2 medium eggplants", "1 / 3 cup kasseri or feta cheese , crumbled", "1 / 3 cup grated sheep or mozzarella cheese", "1 / 4 cup chopped fresh cilantro or parsley", "salt to taste", "preheat the oven to 450 degrees", "prick the skin of the eggplants all over and roast on an oiled cookie sheet for 25 minutes , turning occasionally", "remove the pulp from the skin , discarding the seeds and draining off any extra liquid", "cool slightly , then pat dry and coarsely chop", "combine the eggplant pulp , cheeses , and cilantro or parsley and mash well with a fork", "add salt if needed", "use about 1 tablespoon of filling for each bureka", "cheese filling", "yield: about 2 cups , enough filling for about 20 burekas", "2 large eggs", "1 cup grated cheddar cheese", "1 cup crumbled feta cheese", "freshly ground pepper to taste", "beat the eggs in a small bowl", "add the cheddar and feta cheeses and pepper to taste", "mix well", "use about 1 tablespoon of filling for each bureka", "other fillings:", "spinach", "yield:about 2 cups , enough filling for about 20 burekas", "2 pounds fresh spinach or swiss chard leaves , washed well , or two 10-ounce packages chopped frozen spinach", "2 large eggs , beaten lightly", "1 / 2 cup crumbled feta cheese", "1 / 2 cup grated cheddar cheese", "1 / 4 cup chopped fresh parsley", "2 tablespoons chopped fresh dill", "8 scallions , diced", "salt and freshly ground pepper to taste", "eggplant filling", "yield: about 2 cups , enough filling for about 20 burekas", "2 medium eggplants", "1 / 3 cup kasseri or feta cheese , crumbled", "1 / 3 cup grated sheep or mozzarella cheese", "1 / 4 cup chopped fresh cilantro or parsley", "salt to taste", "joan nathan shares her", "these pastries came to israel with sephardic jews from turkey and greece", "the first filling is more greek-influenced , while the other two are more turkish", "nathan recommends a high-quality greek feta cheese and a sharp cheddar for the fillings", "after folding up the burekas flag-style , be sure to pinch around the edges of each pastry to avoid filling spilling out during baking", "yield: about 60 bureka triangles" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "appetizers", "main-dish", "jewish-ashkenazi", "easy", "european", "dinner-party", "holiday-event" ], "nutrition": { "calories": 205.1, "total_fat": 22.0, "sugar": 1.0, "sodium": 10.0, "protein": 10.0, "saturated_fat": 43.0, "carbohydrates": 4.0 }, "raw_text": "burekas other spelling borekas\nIngredients:\nunsalted butter\nphyllo dough\negg\nblack sesame seeds\neggs\ncheddar cheese\nfeta cheese\nfresh ground pepper\nSteps:\ncheese filling\nbeat the eggs in a small bowl\nadd the cheddar and feta cheeses and pepper to taste\nmix well\nuse about 1 tablespoon of filling for each bureka\ndough\npreheat the oven to 350 degrees\nusing a pastry brush , coat the bottom of a cookie sheet with some of the melted butter\ntake a sheet of phyllo and cut lengthwise in strips , 4 1 / 2 inches wide\nbutter the strips , fold over lengthwise , butter again , and place a tablespoon of filling on the end\nthen fold up right to left as you would a flag , so that the end result is a plump triangle , buttering the outside at the end\nrepeat with the remaining filling and dough\nbeat the egg , brush the burekas with it , and sprinkle sesame seeds over the tops\nplace on the cookie sheet and bake for 20 minutes or until golden in color\ndefrost for 2 hours and then bake\nyou can fill any leftover phyllo with chocolate chips or nutella and make triangular treats\nthree ways to fill a bureka\nspinach filling\nyield: about 2 cups , enough filling for about 20 burekas\n2 pounds fresh spinach or swiss chard leaves , washed well , or two 10-ounce packages chopped frozen spinach\n2 large eggs , beaten lightly\n1 / 2 cup crumbled feta cheese\n1 / 2 cup grated cheddar cheese\n1 / 4 cup chopped fresh parsley\n2 tablespoons chopped fresh dill\n8 scallions , diced\nsalt and freshly ground pepper to taste\nplace the fresh spinach or swiss chard leaves in a frying pan with only the water that clings to the leaves , and cook briefly until they wilt\ndrain very well , squeezing out as much of the water as possible\ncool and chop\nmix together the eggs , feta and cheddar cheeses , parsley , dill , and scallions\nadd the spinach and salt and pepper to taste\nmix well\nuse about 1 tablespoon of filling for each bureka\neggplant filling\nyield: about 2 cups , enough filling for about 20 burekas\n2 medium eggplants\n1 / 3 cup kasseri or feta cheese , crumbled\n1 / 3 cup grated sheep or mozzarella cheese\n1 / 4 cup chopped fresh cilantro or parsley\nsalt to taste\npreheat the oven to 450 degrees\nprick the skin of the eggplants all over and roast on an oiled cookie sheet for 25 minutes , turning occasionally\nremove the pulp from the skin , discarding the seeds and draining off any extra liquid\ncool slightly , then pat dry and coarsely chop\ncombine the eggplant pulp , cheeses , and cilantro or parsley and mash well with a fork\nadd salt if needed\nuse about 1 tablespoon of filling for each bureka\ncheese filling\nyield: about 2 cups , enough filling for about 20 burekas\n2 large eggs\n1 cup grated cheddar cheese\n1 cup crumbled feta cheese\nfreshly ground pepper to taste\nbeat the eggs in a small bowl\nadd the cheddar and feta cheeses and pepper to taste\nmix well\nuse about 1 tablespoon of filling for each bureka\nother fillings:\nspinach\nyield:about 2 cups , enough filling for about 20 burekas\n2 pounds fresh spinach or swiss chard leaves , washed well , or two 10-ounce packages chopped frozen spinach\n2 large eggs , beaten lightly\n1 / 2 cup crumbled feta cheese\n1 / 2 cup grated cheddar cheese\n1 / 4 cup chopped fresh parsley\n2 tablespoons chopped fresh dill\n8 scallions , diced\nsalt and freshly ground pepper to taste\neggplant filling\nyield: about 2 cups , enough filling for about 20 burekas\n2 medium eggplants\n1 / 3 cup kasseri or feta cheese , crumbled\n1 / 3 cup grated sheep or mozzarella cheese\n1 / 4 cup chopped fresh cilantro or parsley\nsalt to taste\njoan nathan shares her\nthese pastries came to israel with sephardic jews from turkey and greece\nthe first filling is more greek-influenced , while the other two are more turkish\nnathan recommends a high-quality greek feta cheese and a sharp cheddar for the fillings\nafter folding up the burekas flag-style , be sure to pinch around the edges of each pastry to avoid filling spilling out during baking\nyield: about 60 bureka triangles\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\ncuisine\npreparation\noccasion\nappetizers\nmain-dish\njewish-ashkenazi\neasy\neuropean\ndinner-party\nholiday-event", "text_length": 4132 }, { "id": "521829", "title": "short smoked salmon", "description": "this is to-die-for delicious! it reminds me of the short smoked salmon served at sweetwater tavern. serve it with roasted garlic mashed potatoes along with a stone ground mustard and mayonnaise sauce and you will be applauded!", "minutes": 340, "ingredients": [ "fresh salmon", "measuring cup", "salt", "white sugar", "garlic powder", "black pepper", "brown paper bag" ], "steps": [ "3) make the brine in a large non-reactive pot", "you can make it days in advance and keep it chilled if you wish", "add the hot water to a one cup measuring cup", "then pour in salt , any salt , until the water line reaches 3 / 4 cup", "the water will swallow up almost exactly 1 / 4 pound regardless of whether you use table salt , kosher salt , pickling salt , or sea salt", "the volume of these salts may differ , but their water displacement will be the same ! pour the slurry into a very clean non-reactive container large enough to hold the meat and 1 / 2 gallon of water", "then add the sugar , garlic , and black pepper", "stir until most of the sugar is dissolved", "the garlic and pepper will not dissolve much at first", "then add the cold water", "4) chose your brining container carefully", "it needs to be food grade , large enough to hold the meat and the brine with the meat submerged , and it cannot be made of aluminum , copper , or cast iron , all of which can react with the salt", "do not use garbage bags or a garbage can or a bucket from home depot", "they are not food grade", "do not use a styrofoam cooler", "it might give the meat an off flavor and you'll never get the cooler clean when you're done", "zipper bags work fine", "for large cuts get reynolds brining bags , ziploc xl , and xxl bags", "if you brine in a zipper bag , periodically grab the bag and squish things around and flip the meat so the brine can get in from all sides", "place the bag in a roasting pan to catch leaks", "you can also use bowls , pots , and tupperware", "submerge the fish skin side up in the brine and refrigerate", "make sure the meat part is thoroughly submerged", "if you need to , hold it under with a plate with a weight on top", "cover with plastic wrap not aluminum foil", "gently stir the container occasionally to make sure all parts of the fish come into contact with the brine", "5) the length of brining will vary depending on how thick the filets are", "brine 2\" thick filets for about 2 hours in the fridge , 1\" filets for 1 hour", "drain the fish and discard the brine", "then rinse the fish to remove surface salt , and soak them in clear water for about an hour", "this helps get rid of excess salt", "pat dry with paper towels", "some folks like to put the filets in the fridge for an up to 3 hours under the theory that a desirable shiny tacky film or pellicle will form on the surface", "it is said to help retain moisture and smoke", "i have tried it with and without pellicle and see no quality difference", "but a few hours of resting will help the brine to distribute itself evenly through the flesh", "6) cut pieces of paper bag or plain white paper about the same size as each hunk of fish and place the fish on the paper , skin side down", "don't use foil or parchment paper", "we want the fish to stick to the paper to help us remove the skin , and it will not stick to foil or parchment", "if you are glazing , sprinkle some brown sugar on top of the fillets or paint them with maple syrup", "place the fish on a rack on your grill or smoker so they are not touching each other", "insert a digital thermometer temperature probe into the thickest part of the thickest fillet", "7) put the fish into a preheated smoker at about 225f and place the fillet with the probe in the coolest part of the smoker", "add the wood", "8) as the meat approaches doneness , bubbles of milky liquid will often come to the surface", "this is a natural protein liquid from within the muscle fibers and it's fine", "it just looks ugly", "you can wipe it off or brush it off with a wet brush", "remove the meat when it is at about 140f internal", "no more than 150f", "total cooking time will be about 60 minutes depending on the actual temperature of your oven and the thickness of the meat", "9) remove the fillets and let them cool for about 15 minutes , until you can handle them", "then peel off the paper and the skins should come right off with it", "while you are looking at the skin side , if there is any dark brown flesh , scrape it off with a serrated steak knife and discard it", "it can taste muddy" ], "tags": [ "main-ingredient", "seafood" ], "nutrition": { "calories": 360.9, "total_fat": 15.0, "sugar": 50.0, "sodium": 465.0, "protein": 95.0, "saturated_fat": 9.0, "carbohydrates": 6.0 }, "raw_text": "short smoked salmon\nIngredients:\nfresh salmon\nmeasuring cup\nsalt\nwhite sugar\ngarlic powder\nblack pepper\nbrown paper bag\nSteps:\n3) make the brine in a large non-reactive pot\nyou can make it days in advance and keep it chilled if you wish\nadd the hot water to a one cup measuring cup\nthen pour in salt , any salt , until the water line reaches 3 / 4 cup\nthe water will swallow up almost exactly 1 / 4 pound regardless of whether you use table salt , kosher salt , pickling salt , or sea salt\nthe volume of these salts may differ , but their water displacement will be the same ! pour the slurry into a very clean non-reactive container large enough to hold the meat and 1 / 2 gallon of water\nthen add the sugar , garlic , and black pepper\nstir until most of the sugar is dissolved\nthe garlic and pepper will not dissolve much at first\nthen add the cold water\n4) chose your brining container carefully\nit needs to be food grade , large enough to hold the meat and the brine with the meat submerged , and it cannot be made of aluminum , copper , or cast iron , all of which can react with the salt\ndo not use garbage bags or a garbage can or a bucket from home depot\nthey are not food grade\ndo not use a styrofoam cooler\nit might give the meat an off flavor and you'll never get the cooler clean when you're done\nzipper bags work fine\nfor large cuts get reynolds brining bags , ziploc xl , and xxl bags\nif you brine in a zipper bag , periodically grab the bag and squish things around and flip the meat so the brine can get in from all sides\nplace the bag in a roasting pan to catch leaks\nyou can also use bowls , pots , and tupperware\nsubmerge the fish skin side up in the brine and refrigerate\nmake sure the meat part is thoroughly submerged\nif you need to , hold it under with a plate with a weight on top\ncover with plastic wrap not aluminum foil\ngently stir the container occasionally to make sure all parts of the fish come into contact with the brine\n5) the length of brining will vary depending on how thick the filets are\nbrine 2\" thick filets for about 2 hours in the fridge , 1\" filets for 1 hour\ndrain the fish and discard the brine\nthen rinse the fish to remove surface salt , and soak them in clear water for about an hour\nthis helps get rid of excess salt\npat dry with paper towels\nsome folks like to put the filets in the fridge for an up to 3 hours under the theory that a desirable shiny tacky film or pellicle will form on the surface\nit is said to help retain moisture and smoke\ni have tried it with and without pellicle and see no quality difference\nbut a few hours of resting will help the brine to distribute itself evenly through the flesh\n6) cut pieces of paper bag or plain white paper about the same size as each hunk of fish and place the fish on the paper , skin side down\ndon't use foil or parchment paper\nwe want the fish to stick to the paper to help us remove the skin , and it will not stick to foil or parchment\nif you are glazing , sprinkle some brown sugar on top of the fillets or paint them with maple syrup\nplace the fish on a rack on your grill or smoker so they are not touching each other\ninsert a digital thermometer temperature probe into the thickest part of the thickest fillet\n7) put the fish into a preheated smoker at about 225f and place the fillet with the probe in the coolest part of the smoker\nadd the wood\n8) as the meat approaches doneness , bubbles of milky liquid will often come to the surface\nthis is a natural protein liquid from within the muscle fibers and it's fine\nit just looks ugly\nyou can wipe it off or brush it off with a wet brush\nremove the meat when it is at about 140f internal\nno more than 150f\ntotal cooking time will be about 60 minutes depending on the actual temperature of your oven and the thickness of the meat\n9) remove the fillets and let them cool for about 15 minutes , until you can handle them\nthen peel off the paper and the skins should come right off with it\nwhile you are looking at the skin side , if there is any dark brown flesh , scrape it off with a serrated steak knife and discard it\nit can taste muddy\nTags:\nmain-ingredient\nseafood", "text_length": 4128 }, { "id": "352020", "title": "family reunion chicken and dumplings", "description": "my grandmother, from jellico tennessee, was a great cook and was truly loved for her chicken and dumplings. my mother was given her recipe and served it quite often since it is very economical and delicious. i have been cooking them for about 20 years now and have added my own personal touches to the recipe. they are to be served in a bowl, not on a plate. it is the creamy, flavorful, gravy-like broth that makes them so delicious. i haven't changed anything about the wonderful dumplings.they are fluffy and soft.they are unbelievably simple to make and just remember don't over-wet or over-work the dough. this recipe would be perfect for a family reunion or church social. it will make exactly (20) 1-cup servings. it does taste good leftover just add a little water or milk when reheating and reheat slowly on low heat. enjoy!", "minutes": 125, "ingredients": [ "chicken", "onions", "celery", "bay leaf", "water", "dried parsley flakes", "salt", "pepper", "poultry seasoning", "cream of chicken soup", "butter", "self-rising flour", "milk" ], "steps": [ "place the chicken in a large pot at least 7qt", "i use my gumbo pot", "this recipe makes exactly 5 quarts and you want a little room", "cover the chicken with 4 quarts of water", "add bay leaves , salt , pepper , poultry seasoning , one of the onions quartered , and 3 celery stalks cut into large pieces", "these will cook to the point of mush and be discarded later", "put the lid on and boil on medium heat for exactly one hour", "occasionally check to make sure it is at a medium boil and move the chicken around in the pot", "when the hour has passed turn off the heat , take off the lid and let it cool down for about 15 minutes", "then remove the chicken to a large bowl", "drain off any broth back into the pot", "cut the chicken down the center and open it up so it may cool", "set aside", "next i strain the broth", "i like to have a nice clean broth free of bay leaves , bones , skin etc", "if you notice any chicken skin stuck to the pot please remove it", "throw it all out including the mushy onion and celery", "pour your nice broth back into the pot", "chop your remaining onion and celery into nice , pretty small pieces", "add it to your broth , put the lid back on and boil on medium heat while you are making your dumplings", "now is a good time to clean up your mess", "once clean , you will need a nice floured surface about as long and wide as your rolling pin", "if you don't have a rolling pin you can use a glass", "the area should be about 15x15", "in a large mixing bowl add your 5-cups of flour", "make a well in the middle and pour in the 2 cups of milk", "mix well with a fork until all of the flour is moistened and you can make it all stick together in a dough ball", "it is better to have a little dry flour in the bowl than to have dough that is too wet", "if you really think you need to add milk do it by spoonfuls", "plop the dough out onto your floured surface , roll it around so that the bottom of the dough gets floured and then flip it over and roll the top around in the flour", "use your rolling pin or glass to roll the dough out", "if it sticks just sprinkle a little flour on the sticky spots", "roll it out to a 1 / 4 inch thickness which should cover about a 15x15 area", "push in any raggedy ends", "use a knife to cut the dough into about 1 1 / 2 inch strips to have nice big dumplings like mine or smaller if you like", "at this point take the lid off of the pot", "the broth should be at a medium simmer--you need to see bubbles before adding your dumplings", "now cut each strip of dough into 1 inch squares", "throw each dumpling in the pot as you cut it", "after each row stir the pot", "continue until you have cut all of the dumplings", "stir well making sure all of the dumplings are separate", "put the lid on and lower the heat", "you want a low simmer", "now it is time to remove the chicken from the bone", "separate the breast meat into medium sized chunks", "everything else usually comes off in bite sized pieces", "please make sure you are free of bones , fat and skin", "by the time you have all of the chicken removed it is time to add it to the pot", "remove the lid and add the chicken", "then add the cream of chicken soup , butter and parsley", "stir well", "you may think your broth looks a little thin", "don't worry , it thickens upon standing", "first you need to cook your chicken and dumplings a few more minutes now that everything is in the pot", "i like to taste test about now and i usually add a little more salt , pepper , and poultry seasoning to suit my taste", "let this sit on the stove uncovered over very low heat for about 15 minutes", "then turn off the heat completely and let it sit for another 15 minutes", "this is when it really thickens up for you", "when it is cool enough and thick enough ---eat up !" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-large-groups", "main-dish", "poultry", "heirloom-historical", "holiday-event", "chicken", "dietary", "one-dish-meal", "low-calorie", "low-carb", "inexpensive", "low-in-something", "meat", "whole-chicken", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 431.3, "total_fat": 36.0, "sugar": 3.0, "sodium": 36.0, "protein": 51.0, "saturated_fat": 43.0, "carbohydrates": 9.0 }, "raw_text": "family reunion chicken and dumplings\nIngredients:\nchicken\nonions\ncelery\nbay leaf\nwater\ndried parsley flakes\nsalt\npepper\npoultry seasoning\ncream of chicken soup\nbutter\nself-rising flour\nmilk\nSteps:\nplace the chicken in a large pot at least 7qt\ni use my gumbo pot\nthis recipe makes exactly 5 quarts and you want a little room\ncover the chicken with 4 quarts of water\nadd bay leaves , salt , pepper , poultry seasoning , one of the onions quartered , and 3 celery stalks cut into large pieces\nthese will cook to the point of mush and be discarded later\nput the lid on and boil on medium heat for exactly one hour\noccasionally check to make sure it is at a medium boil and move the chicken around in the pot\nwhen the hour has passed turn off the heat , take off the lid and let it cool down for about 15 minutes\nthen remove the chicken to a large bowl\ndrain off any broth back into the pot\ncut the chicken down the center and open it up so it may cool\nset aside\nnext i strain the broth\ni like to have a nice clean broth free of bay leaves , bones , skin etc\nif you notice any chicken skin stuck to the pot please remove it\nthrow it all out including the mushy onion and celery\npour your nice broth back into the pot\nchop your remaining onion and celery into nice , pretty small pieces\nadd it to your broth , put the lid back on and boil on medium heat while you are making your dumplings\nnow is a good time to clean up your mess\nonce clean , you will need a nice floured surface about as long and wide as your rolling pin\nif you don't have a rolling pin you can use a glass\nthe area should be about 15x15\nin a large mixing bowl add your 5-cups of flour\nmake a well in the middle and pour in the 2 cups of milk\nmix well with a fork until all of the flour is moistened and you can make it all stick together in a dough ball\nit is better to have a little dry flour in the bowl than to have dough that is too wet\nif you really think you need to add milk do it by spoonfuls\nplop the dough out onto your floured surface , roll it around so that the bottom of the dough gets floured and then flip it over and roll the top around in the flour\nuse your rolling pin or glass to roll the dough out\nif it sticks just sprinkle a little flour on the sticky spots\nroll it out to a 1 / 4 inch thickness which should cover about a 15x15 area\npush in any raggedy ends\nuse a knife to cut the dough into about 1 1 / 2 inch strips to have nice big dumplings like mine or smaller if you like\nat this point take the lid off of the pot\nthe broth should be at a medium simmer--you need to see bubbles before adding your dumplings\nnow cut each strip of dough into 1 inch squares\nthrow each dumpling in the pot as you cut it\nafter each row stir the pot\ncontinue until you have cut all of the dumplings\nstir well making sure all of the dumplings are separate\nput the lid on and lower the heat\nyou want a low simmer\nnow it is time to remove the chicken from the bone\nseparate the breast meat into medium sized chunks\neverything else usually comes off in bite sized pieces\nplease make sure you are free of bones , fat and skin\nby the time you have all of the chicken removed it is time to add it to the pot\nremove the lid and add the chicken\nthen add the cream of chicken soup , butter and parsley\nstir well\nyou may think your broth looks a little thin\ndon't worry , it thickens upon standing\nfirst you need to cook your chicken and dumplings a few more minutes now that everything is in the pot\ni like to taste test about now and i usually add a little more salt , pepper , and poultry seasoning to suit my taste\nlet this sit on the stove uncovered over very low heat for about 15 minutes\nthen turn off the heat completely and let it sit for another 15 minutes\nthis is when it really thickens up for you\nwhen it is cool enough and thick enough ---eat up !\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nfor-large-groups\nmain-dish\npoultry\nheirloom-historical\nholiday-event\nchicken\ndietary\none-dish-meal\nlow-calorie\nlow-carb\ninexpensive\nlow-in-something\nmeat\nwhole-chicken\nnumber-of-servings\n4-hours-or-less", "text_length": 4111 }, { "id": "536747", "title": "lemon pom pom cake", "description": "by far one of my most joyous cake creations, this fluffy, giant puff filled with flavours of scrumptious vanilla cake, lemon, raspberry, and luscious cream cheese, is sure to delight everyone in the room! it’s soft and snuggly appearance courtesy of homemade marshmallows is the stuff of pastel dreams.", "minutes": 210, "ingredients": [ "cake flour", "baking powder", "flaked sea salt", "unsalted butter", "vegetable oil", "caster sugar", "vanilla bean paste", "free-range eggs", "whole milk", "gelatin powder", "egg whites", "flavoring", "food coloring", "desiccated coconut", "cream cheese", "powdered sugar icing", "lemon juice", "raspberry jam", "lemon curd", "marshmallows" ], "steps": [ "for the vanilla cake:", "preheat convection oven to 320f", "grease a 9-inch ovenproof bowl", "sift together flour , baking powder , and salt in a medium bowl", "set aside", "using a kitchen mixer , cream together the butter , oil , sugar , and vanilla until light and fluffy", "add the eggs one at a time , mixing until combined", "fold in the flour mixture and the milk in one-third increments , alternating between them", "fold until just combined", "pour mixture into prepared bowl and bake for 45-50 minutes or until a skewer inserted into the center comes out clean", "stand cake in bowl for 1 hour , before turning onto wire rack to cool completely", "cover with plastic wrap or a clean , damp tea towel and set aside until assembly", "for the marshmallow puffs:", "you will need: 3 large piping bags", "3 semi-sphere silicone molds", "to make your first batch of marshmallow puffs , place 250g sugar and 130g of water in a large , heavy based pan", "put the candy thermometer in , and turn on the heat", "without stirring , allow the sugar syrup to heat and boil until it reaches 250f on the thermometer", "meanwhile , place 70ml of hot ? water in a cup or small bowl and add 20g gelatin powder", "add flavoring , as desired", "once the the sugar syrup reaches around 230f , whip 3 egg whites to firm peaks in the bowl of a kitchen mixer", "remove sugar syrup from heat at 250f , then gently stir in the gelatin mixture until well combined", "with the kitchen mixer on highest speed , continue to whip the egg whites while carefully pouring in the hot sugar syrup", "continue to whip until mixture thickens and increases in volume , whilst also remaining pourable", "mix in food color until a desired shade is achieved", "working quickly , transfer into 1 large piping bag and use scissors to snip 2cm off the end", "quickly pipe the marshmallow into all silicone cells , until level", "place into refrigerator for at least 1 hour or until completely set", "to remove marshmallows from mould , lightly oil your hands with a small amount of cooking oil spray and gently pop out one by one , rolling each one generously in the coconut", "to make your second color of marshmallow puffs , respray silicone molds with cooking oil spray", "repeat steps 1-5 and color marshmallow mixture with a separate color", "to make your final batch of marshmallow puffs , respray silicone moulds with cooking oil spray", "repeat steps 1-5 and color marshmallow mixture with final color", "you can freeze marshmallows in an air-tight container for up to 1 month", "for the cream cheese frosting:", "you will need: 1 piping bag", "for the frosting , use an electric mixer to beat the cream cheese and butter until fluffy", "gradually add the icing sugar while beating", "add the lemon juice and beat until fluffy", "use a long , thin knife to divide your cake horizontally into 3 layers", "place a dollop of cream cheese frosting onto a cake board or large serving plate and place the bottom layer of cake on top", "use an offset spatula to apply a layer of cream cheese on top", "fill piping bag with cream cheese and pipe a 1cm thick barrier around the inner edge of cake layer", "fill with raspberry jam and gently place second layer on top", "repeat this process with the second layer , this time using cream cheese and lemon curd", "gently place final layer on top and use an offset spatula to crumb coat cake with cream cheese frosting", "plate in refrigerator for 20 minutes to firm", "frost cake with remaining cream cheese frosting and completely cover with assorted marshmallow puffs", "once decorated , you can use remaining desiccated coconut to fill in any small gaps between marshmallow puffs", "this cake is best enjoyed on the day of decorating and served at room temperature", "can be refrigerated for up to 4 days" ], "tags": [ "time-to-make", "course", "preparation", "for-large-groups", "desserts", "cakes", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 491.9, "total_fat": 37.0, "sugar": 166.0, "sodium": 8.0, "protein": 16.0, "saturated_fat": 68.0, "carbohydrates": 20.0 }, "raw_text": "lemon pom pom cake\nIngredients:\ncake flour\nbaking powder\nflaked sea salt\nunsalted butter\nvegetable oil\ncaster sugar\nvanilla bean paste\nfree-range eggs\nwhole milk\ngelatin powder\negg whites\nflavoring\nfood coloring\ndesiccated coconut\ncream cheese\npowdered sugar icing\nlemon juice\nraspberry jam\nlemon curd\nmarshmallows\nSteps:\nfor the vanilla cake:\npreheat convection oven to 320f\ngrease a 9-inch ovenproof bowl\nsift together flour , baking powder , and salt in a medium bowl\nset aside\nusing a kitchen mixer , cream together the butter , oil , sugar , and vanilla until light and fluffy\nadd the eggs one at a time , mixing until combined\nfold in the flour mixture and the milk in one-third increments , alternating between them\nfold until just combined\npour mixture into prepared bowl and bake for 45-50 minutes or until a skewer inserted into the center comes out clean\nstand cake in bowl for 1 hour , before turning onto wire rack to cool completely\ncover with plastic wrap or a clean , damp tea towel and set aside until assembly\nfor the marshmallow puffs:\nyou will need: 3 large piping bags\n3 semi-sphere silicone molds\nto make your first batch of marshmallow puffs , place 250g sugar and 130g of water in a large , heavy based pan\nput the candy thermometer in , and turn on the heat\nwithout stirring , allow the sugar syrup to heat and boil until it reaches 250f on the thermometer\nmeanwhile , place 70ml of hot ? water in a cup or small bowl and add 20g gelatin powder\nadd flavoring , as desired\nonce the the sugar syrup reaches around 230f , whip 3 egg whites to firm peaks in the bowl of a kitchen mixer\nremove sugar syrup from heat at 250f , then gently stir in the gelatin mixture until well combined\nwith the kitchen mixer on highest speed , continue to whip the egg whites while carefully pouring in the hot sugar syrup\ncontinue to whip until mixture thickens and increases in volume , whilst also remaining pourable\nmix in food color until a desired shade is achieved\nworking quickly , transfer into 1 large piping bag and use scissors to snip 2cm off the end\nquickly pipe the marshmallow into all silicone cells , until level\nplace into refrigerator for at least 1 hour or until completely set\nto remove marshmallows from mould , lightly oil your hands with a small amount of cooking oil spray and gently pop out one by one , rolling each one generously in the coconut\nto make your second color of marshmallow puffs , respray silicone molds with cooking oil spray\nrepeat steps 1-5 and color marshmallow mixture with a separate color\nto make your final batch of marshmallow puffs , respray silicone moulds with cooking oil spray\nrepeat steps 1-5 and color marshmallow mixture with final color\nyou can freeze marshmallows in an air-tight container for up to 1 month\nfor the cream cheese frosting:\nyou will need: 1 piping bag\nfor the frosting , use an electric mixer to beat the cream cheese and butter until fluffy\ngradually add the icing sugar while beating\nadd the lemon juice and beat until fluffy\nuse a long , thin knife to divide your cake horizontally into 3 layers\nplace a dollop of cream cheese frosting onto a cake board or large serving plate and place the bottom layer of cake on top\nuse an offset spatula to apply a layer of cream cheese on top\nfill piping bag with cream cheese and pipe a 1cm thick barrier around the inner edge of cake layer\nfill with raspberry jam and gently place second layer on top\nrepeat this process with the second layer , this time using cream cheese and lemon curd\ngently place final layer on top and use an offset spatula to crumb coat cake with cream cheese frosting\nplate in refrigerator for 20 minutes to firm\nfrost cake with remaining cream cheese frosting and completely cover with assorted marshmallow puffs\nonce decorated , you can use remaining desiccated coconut to fill in any small gaps between marshmallow puffs\nthis cake is best enjoyed on the day of decorating and served at room temperature\ncan be refrigerated for up to 4 days\nTags:\ntime-to-make\ncourse\npreparation\nfor-large-groups\ndesserts\ncakes\nnumber-of-servings\n4-hours-or-less", "text_length": 4095 }, { "id": "51546", "title": "brioche", "description": "from baking with julia, my favorite baking book. do not make substitutions, or shortcuts in this recipe. i can not and will not guarantee the results if you do. but if you elect to take on this, the queen of bread, you will be rewarded with an incredible bread that is great on it's own, makes great sticky buns, and makes really fabulous french toast and bread pudding.", "minutes": 75, "ingredients": [ "whole milk", "active dry yeast", "egg", "unbleached all-purpose flour", "sugar", "kosher salt", "eggs", "unsalted butter" ], "steps": [ "put the milk , yeast , egg and 1 cup of the flour in the bowl of a heavy duty mixer", "mix the ingredients together with a rubber spatula , mixing just until everything is blended", "sprinkle over the remaining cup of flour to cover the sponge", "set the sponge aside to rest uncovered for 30-40 minutes", "after this resting time , the flour coating will crack , your indication that everything is moving along properly", "add the sugar , salt , eggs , and 1 cup of the flour to the sponge", "set in the mixer , attach the dough hook , and mix on low speed for a minute or two , just until the ingredients look as if they are about to come together", "still mixing , sprinkle in 1 / 2 cup more flour", "when the flour is incorporated , increase the mixer speed to medium and beat for about 15 minutes , stopping to scrape down the hook and bowl as needed", "during this mixing period , the dough should come together , wrap itself around the hook and slap the sides of the bowl", "in order to incorporate the butter into the dough , you must work the butter until it is the same consistency as the dough", "you can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface", "when it is ready , the butter will be smooth , soft , and still cool- not warm , oily or greasy", "with the mixer on medium-low speed , add the butter a few tablespoons at a time", "this is the point at which you'll think you've made a huge mistake , because the dough that you worked so hard to make smooth will fall apart- don't worry , don't panic- carry on", "when all of the butter has been added , raise the mixer speed to medium-high for a minute , then reduce the speed to medium and beat the dough for about 5 minutes , or until you once again hear the dough slapping against the sides of the bowl", "clean the sides of the bowl frequently as you work", "if it looks as though the dough is not coming together after 2-3 minutes , add up to 1 tablespoon more flour", "when you're finished , the dough should feel somewhat cool", "it will be soft and sill sticky and may cling slightly to the sides and bottom of the bowl", "first rise: transfer the dough to a very large buttered bowl , cover tightly with plastic wrap , and let it rise at room temperature until doubled in bulk , 2- 2 1 / 2 hours", "second rise and chill: deflate the dough by placing your fingers under it , lifting a section of dough , and then letting it fall back into the bowl", "work your way around the circumference of the dough , lifting and releasing", "cover the bowl tightly with plastic wrap and refrigerate the dough overnight , or for at least 4-6 hours , during which time it will continue to rise and may double in size again", "after this long chill , the dough is ready to use in any brioche recipe", "storing: if you are not going to use or bake the dough after it's second rise , deflate it , wrap it airtight , and store it in the freezer", "the dough can remain frozen for up to a month", "thaw the dough , still wrapped , in the refrigerator overnight and use it directly from the refrigerator", "to bake in loaves: divide the dough into thirds", "divide each section into 6 equal pieces , and shape each piece into a ball on a lightly floured work-surface", "place the balls side-by-side in a greased loaf pan so that you have 3 short rows , each with two balls of dough", "do the same with the other two pieces of brioche dough", "cover the pans with plastic and allow the dough to rise at room temperature for 2 hours , or until doubled in size", "preheat the oven to 375f", "lightly brush each loaf with egg wash , taking care not to let the glaze dribble into the pan", "use the ends of a pair of very sharp scissors to snip a cross in each ball of dough", "bake the loaves for about 30 minutes , or until an instant read thermometer reads 200f", "cool to room temperature on a rack" ], "tags": [ "weeknight", "time-to-make", "course", "preparation", "breads", "dietary", "yeast", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 1168.8, "total_fat": 86.0, "sugar": 97.0, "sodium": 38.0, "protein": 56.0, "saturated_fat": 162.0, "carbohydrates": 45.0 }, "raw_text": "brioche\nIngredients:\nwhole milk\nactive dry yeast\negg\nunbleached all-purpose flour\nsugar\nkosher salt\neggs\nunsalted butter\nSteps:\nput the milk , yeast , egg and 1 cup of the flour in the bowl of a heavy duty mixer\nmix the ingredients together with a rubber spatula , mixing just until everything is blended\nsprinkle over the remaining cup of flour to cover the sponge\nset the sponge aside to rest uncovered for 30-40 minutes\nafter this resting time , the flour coating will crack , your indication that everything is moving along properly\nadd the sugar , salt , eggs , and 1 cup of the flour to the sponge\nset in the mixer , attach the dough hook , and mix on low speed for a minute or two , just until the ingredients look as if they are about to come together\nstill mixing , sprinkle in 1 / 2 cup more flour\nwhen the flour is incorporated , increase the mixer speed to medium and beat for about 15 minutes , stopping to scrape down the hook and bowl as needed\nduring this mixing period , the dough should come together , wrap itself around the hook and slap the sides of the bowl\nin order to incorporate the butter into the dough , you must work the butter until it is the same consistency as the dough\nyou can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface\nwhen it is ready , the butter will be smooth , soft , and still cool- not warm , oily or greasy\nwith the mixer on medium-low speed , add the butter a few tablespoons at a time\nthis is the point at which you'll think you've made a huge mistake , because the dough that you worked so hard to make smooth will fall apart- don't worry , don't panic- carry on\nwhen all of the butter has been added , raise the mixer speed to medium-high for a minute , then reduce the speed to medium and beat the dough for about 5 minutes , or until you once again hear the dough slapping against the sides of the bowl\nclean the sides of the bowl frequently as you work\nif it looks as though the dough is not coming together after 2-3 minutes , add up to 1 tablespoon more flour\nwhen you're finished , the dough should feel somewhat cool\nit will be soft and sill sticky and may cling slightly to the sides and bottom of the bowl\nfirst rise: transfer the dough to a very large buttered bowl , cover tightly with plastic wrap , and let it rise at room temperature until doubled in bulk , 2- 2 1 / 2 hours\nsecond rise and chill: deflate the dough by placing your fingers under it , lifting a section of dough , and then letting it fall back into the bowl\nwork your way around the circumference of the dough , lifting and releasing\ncover the bowl tightly with plastic wrap and refrigerate the dough overnight , or for at least 4-6 hours , during which time it will continue to rise and may double in size again\nafter this long chill , the dough is ready to use in any brioche recipe\nstoring: if you are not going to use or bake the dough after it's second rise , deflate it , wrap it airtight , and store it in the freezer\nthe dough can remain frozen for up to a month\nthaw the dough , still wrapped , in the refrigerator overnight and use it directly from the refrigerator\nto bake in loaves: divide the dough into thirds\ndivide each section into 6 equal pieces , and shape each piece into a ball on a lightly floured work-surface\nplace the balls side-by-side in a greased loaf pan so that you have 3 short rows , each with two balls of dough\ndo the same with the other two pieces of brioche dough\ncover the pans with plastic and allow the dough to rise at room temperature for 2 hours , or until doubled in size\npreheat the oven to 375f\nlightly brush each loaf with egg wash , taking care not to let the glaze dribble into the pan\nuse the ends of a pair of very sharp scissors to snip a cross in each ball of dough\nbake the loaves for about 30 minutes , or until an instant read thermometer reads 200f\ncool to room temperature on a rack\nTags:\nweeknight\ntime-to-make\ncourse\npreparation\nbreads\ndietary\nyeast\nnumber-of-servings\n4-hours-or-less", "text_length": 4094 }, { "id": "14561", "title": "new york style cheesecake on shortbread crust", "description": "this is the consummate cheesecake. you won't want any other's after you've had this one. i like to take my ingredients out on friday morning before work and bake it friday night when it's cool and quiet. that way it's ready to serve early saturday.", "minutes": 210, "ingredients": [ "all-purpose flour", "white sugar", "egg", "butter", "cream cheese", "salt", "eggs", "egg yolks", "vanilla extract", "heavy whipping cream" ], "steps": [ "prep------", "as with all baking , have all your ingredients at a cool room temperature", "get a couple quarts of water boiling on the stove", "arrange racks in your oven so there's one on the lowest and one in the middle", "if you do not have a center position then go mid-lower", "have a clean 10x14x2-inch roasting pan ready", "preheat oven to 400f", "grease 10 inch springform pan", "crust-------", "gently combine 1 1 / 2 cups flour , 1 / 3 cup sugar , 1 egg and 1 / 2 cup butter in a medium bowl", "spread to the edges of the pan", "prick all over with a fork , then bake 10-15 minutes at 400f until lightly browned", "allow to cool on a rack", "filling------", "increase oven temperature to 475f", "turn oven light off , place roasting pan on bottom rack and fill with boiling water", "in a large bowl , very gently beat cream cheese until smooth", "i use the slowest setting for 5 minutes", "scrape down sides of bowl", "gradually add the salt , 1 3 / 4 cups sugar and 3 tablespoons flour -- continue to beat slowly until well combined , scrape down sides of bowl", "in a small bowl gently beat the vanilla , 5 eggs and the 2 yolks , gradually add eggs to the cream cheese mixture", "continue to stir until combined and smooth , stop mixer occasionally and scrape down sides", "very important ! stop mixer , remove bowl and give it a good scraping , replace bowl on mixer and stir until all lumps are gone", "add cream and mix only enough to blend", "gently pour filling over crust , run a thin knife around the filling in a s pattern to remove any trapped air bubbles", "let it sit on the counter for 5 minutes then do it again", "bake for 10 minutes at 475f", "reduce temperature to 200f and continue to bake for one hour", "turn oven off , but leave cake in for another hour", "don't touch that oven door ! you've created a nice , humid environment that will help prevent cracks and produce a perfect , professional , ny style cheese cake assuming you didn't mess with it by changing the atmospheric conditions", "it may appear a little jiggly in the center and will have a golden appearance around the edges", "allow to cool on a rack for several hours , release the latch slightly on the side of the pan after 20 minutes , rotate sides to be sure the cake is free , you can remove the sides after an hour if you want to admire your work , but replace it quickly or the cake may fall", "after it's cool , wrap completely with plastic wrap , there should be a layer stuck to the top of the cake", "chill overnight in the refrigerator", "the cake will stay at peak flavor for several days so long as you keep it wrapped and cold", "what can go wrong ?", "if the cake cracks you either had your ingredients too cold , mixed the filling too vigorously , opened the oven door while the cake was cooking or didn't have a pan of water in the oven", "if it does crack , don't despair -- just cover with a dark fruit or a layer of cookie crumbs", "toppings------", "nothing", "or , boil a bag of frozen berries with a 1 / 4 cup of sugar until the liquid coats the back of a spoon , thicken with a table spoon of cornstarch mixed into a 1 / 4 cup of cold water -- pour in slowly while maintaining the boil and stirring constantly", "adjust thickness by adding liquid or more cornstarch", "flavor with liqueur , fruit juice or extract", "blueberries or raspberries with chambord is awesome , cherries work well with frangelico or amaretto", "if you do use an alcoholic beverage , be sure to boil off alcohol", "cool fruit sauce in a mason jar and refrigerate", "keeps longer than the cheese cake !", "i've served it with caramel sauce and , buttered / sliced / baked apples", "a light milk chocolate sauce , a sprinkle of chopped pecans and dollop of whipped cream will produce a nice turtle cake" ], "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-large-groups", "desserts", "eggs-dairy", "oven", "dinner-party", "heirloom-historical", "holiday-event", "cheesecake", "cheese", "dietary", "comfort-food", "taste-mood", "equipment", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 489.5, "total_fat": 52.0, "sugar": 113.0, "sodium": 13.0, "protein": 16.0, "saturated_fat": 94.0, "carbohydrates": 13.0 }, "raw_text": "new york style cheesecake on shortbread crust\nIngredients:\nall-purpose flour\nwhite sugar\negg\nbutter\ncream cheese\nsalt\neggs\negg yolks\nvanilla extract\nheavy whipping cream\nSteps:\nprep------\nas with all baking , have all your ingredients at a cool room temperature\nget a couple quarts of water boiling on the stove\narrange racks in your oven so there's one on the lowest and one in the middle\nif you do not have a center position then go mid-lower\nhave a clean 10x14x2-inch roasting pan ready\npreheat oven to 400f\ngrease 10 inch springform pan\ncrust-------\ngently combine 1 1 / 2 cups flour , 1 / 3 cup sugar , 1 egg and 1 / 2 cup butter in a medium bowl\nspread to the edges of the pan\nprick all over with a fork , then bake 10-15 minutes at 400f until lightly browned\nallow to cool on a rack\nfilling------\nincrease oven temperature to 475f\nturn oven light off , place roasting pan on bottom rack and fill with boiling water\nin a large bowl , very gently beat cream cheese until smooth\ni use the slowest setting for 5 minutes\nscrape down sides of bowl\ngradually add the salt , 1 3 / 4 cups sugar and 3 tablespoons flour -- continue to beat slowly until well combined , scrape down sides of bowl\nin a small bowl gently beat the vanilla , 5 eggs and the 2 yolks , gradually add eggs to the cream cheese mixture\ncontinue to stir until combined and smooth , stop mixer occasionally and scrape down sides\nvery important ! stop mixer , remove bowl and give it a good scraping , replace bowl on mixer and stir until all lumps are gone\nadd cream and mix only enough to blend\ngently pour filling over crust , run a thin knife around the filling in a s pattern to remove any trapped air bubbles\nlet it sit on the counter for 5 minutes then do it again\nbake for 10 minutes at 475f\nreduce temperature to 200f and continue to bake for one hour\nturn oven off , but leave cake in for another hour\ndon't touch that oven door ! you've created a nice , humid environment that will help prevent cracks and produce a perfect , professional , ny style cheese cake assuming you didn't mess with it by changing the atmospheric conditions\nit may appear a little jiggly in the center and will have a golden appearance around the edges\nallow to cool on a rack for several hours , release the latch slightly on the side of the pan after 20 minutes , rotate sides to be sure the cake is free , you can remove the sides after an hour if you want to admire your work , but replace it quickly or the cake may fall\nafter it's cool , wrap completely with plastic wrap , there should be a layer stuck to the top of the cake\nchill overnight in the refrigerator\nthe cake will stay at peak flavor for several days so long as you keep it wrapped and cold\nwhat can go wrong ?\nif the cake cracks you either had your ingredients too cold , mixed the filling too vigorously , opened the oven door while the cake was cooking or didn't have a pan of water in the oven\nif it does crack , don't despair -- just cover with a dark fruit or a layer of cookie crumbs\ntoppings------\nnothing\nor , boil a bag of frozen berries with a 1 / 4 cup of sugar until the liquid coats the back of a spoon , thicken with a table spoon of cornstarch mixed into a 1 / 4 cup of cold water -- pour in slowly while maintaining the boil and stirring constantly\nadjust thickness by adding liquid or more cornstarch\nflavor with liqueur , fruit juice or extract\nblueberries or raspberries with chambord is awesome , cherries work well with frangelico or amaretto\nif you do use an alcoholic beverage , be sure to boil off alcohol\ncool fruit sauce in a mason jar and refrigerate\nkeeps longer than the cheese cake !\ni've served it with caramel sauce and , buttered / sliced / baked apples\na light milk chocolate sauce , a sprinkle of chopped pecans and dollop of whipped cream will produce a nice turtle cake\nTags:\nweeknight\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\nfor-large-groups\ndesserts\neggs-dairy\noven\ndinner-party\nheirloom-historical\nholiday-event\ncheesecake\ncheese\ndietary\ncomfort-food\ntaste-mood\nequipment\nnumber-of-servings\n4-hours-or-less", "text_length": 4087 }, { "id": "328609", "title": "spiced pumpkin cheesecake with brown sugar bourbon cream", "description": "posted for safekeeping. this is from america's test kitchen, and according to my co-worker it's not only the best pumpkin cheesecake recipe he's ever had, but also the best cheesecake period. \"depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. although the cheesecake can be make up to three days in advance, the crust will begin to lose its crispness after only one day. to make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. the cheesecake is good on it's own, bu the brown sugar and bourbon cream is a grand addition\" also want to note, don't let the number of steps scare you off, most of them indicate technique, not actual extra steps as is the way of america's test kitchen.", "minutes": 120, "ingredients": [ "graham crackers", "granulated sugar", "ground ginger", "ground cinnamon", "ground cloves", "unsalted butter", "ground nutmeg", "allspice", "table salt", "pumpkin", "cream cheese", "vanilla extract", "lemon juice", "eggs", "heavy cream", "sour cream", "light brown sugar", "bourbon" ], "steps": [ "for the crust:", "adjust oven rack to lower-middle position and heat oven to 325 degrees", "spray bottom and sides of a 9-inch spring form pan evenly with non-stick cooking spray", "pulse crackers , sugar and spices in a food processor until evenly and finely ground , about fiften 2-second pulses", "transfer crumbs to medium bowl , drizzle melted butter over , and mix with rubber spatula until evenly moistened", "turn crumbs into the pan and , using your hand , spread crumbs into and even layer", "using a flat-bottomed ramekin or drinking glass , press the crumbs evenly into the pan bottom , and then use a soup spoon to press and smooth crumbs into edges of pan", "bake until fragrant and browned about the edges , about 15 minutes", "cool on a wire rack while making the filling", "for the filling:", "bring about 4 quarts of water to a simmer in a stockpot", "whisk the sugar , spices , and in a small bowl", "set aside", "to dry the pumpkin , line a baking sheet with a triple layer of paper towels", "spread pumpkin on paper towels in a roughly even layer", "cover the pumpkin with a second triple layer of paper towels and press firmly until paper towels are saturated", "peel back the top layer of towels and discard", "grasp bottom towels and fold pumpkin in half", "peel back towels", "repeat and flip pumpkin onto baking sheet and then discard the towels", "in a standing mixer fitted with a flat beater , beat the cream cheese at medium speed to break up and soften slightly , about 1 minutes", "scrape beater and bottom and sides of the bwol well with a rubber spatula", "add about one third of the sugar mixture and beat at medium-low speed until combined , about 1 minute", "scrape the bowl and add remaining sugar in two additions , scraping bowl after each addition", "add pumpkin , vanilla , and lemon juice and beat at medium speed until combined , about 45 seconds", "scrap bowl", "add 3 eggs and beat at medium-low until incorporated , about 1 minute", "scrape bowl", "add remaining 2 eggs and beat at medium-low until incorporated , about 45 seconds", "scrape bowl", "add heavy cream and beat at low speed until combined , about 45 seconds", "using a spatula , scrape the bottom and sides of the bowl by hand to make sure everything is incorporated", "set the springform pan with cooled crust on an 18-inch square doubled layer of heavy-duty foil and wrap the bottom and sides with foil", "set wrapped springform pan in a roasting pan", "pour the filling into the springform pan and smoothe the surface", "set the roasting pan in the oven and pour enough boiling water to come about halfway up the side of the springform pan", "bake until the center of the cake is slightly wobbly when the pan is shaken , and the center of the cake registers 145-150 degrees on an isntant-read thermometer , about 1 1 / 2 hours", "set the roasting pan on wire rack and use paring knife to loosen cake from the sides of the pan", "cool until water is just warm , about 45 minutes", "remove springform pan from water bath , discard the foil and set on a wire rack , continue to cool until barely warm , about 3 hours", "wrap with plastic wrap and refrigerate until chilled , at least 4 hours or up to 3 days", "for the cream topping:", "in a standing mixer bowl , wisk heavy cream , sour cream , brown sugar , and salt until combined", "cover with plastic wrap and refrigerate until ready to serve cheesecake at least 4 hours or up to 24 hours , stirring once or twice during chilling to ensure that the sugar dissolves", "when ready to serve cheesecake , add bourbon and beat misture with whisk attachment at medium speed until small bubbles form around edges , about 40 seconds", "increase speed to high and continue to beat until fluggy and doubled in volume , about 1 minutes longer", "spoon cream on individual slices of pie" ], "tags": [ "time-to-make", "course", "preparation", "desserts", "cheesecake", "4-hours-or-less" ], "nutrition": { "calories": 636.4, "total_fat": 70.0, "sugar": 155.0, "sodium": 17.0, "protein": 18.0, "saturated_fat": 136.0, "carbohydrates": 16.0 }, "raw_text": "spiced pumpkin cheesecake with brown sugar bourbon cream\nIngredients:\ngraham crackers\ngranulated sugar\nground ginger\nground cinnamon\nground cloves\nunsalted butter\nground nutmeg\nallspice\ntable salt\npumpkin\ncream cheese\nvanilla extract\nlemon juice\neggs\nheavy cream\nsour cream\nlight brown sugar\nbourbon\nSteps:\nfor the crust:\nadjust oven rack to lower-middle position and heat oven to 325 degrees\nspray bottom and sides of a 9-inch spring form pan evenly with non-stick cooking spray\npulse crackers , sugar and spices in a food processor until evenly and finely ground , about fiften 2-second pulses\ntransfer crumbs to medium bowl , drizzle melted butter over , and mix with rubber spatula until evenly moistened\nturn crumbs into the pan and , using your hand , spread crumbs into and even layer\nusing a flat-bottomed ramekin or drinking glass , press the crumbs evenly into the pan bottom , and then use a soup spoon to press and smooth crumbs into edges of pan\nbake until fragrant and browned about the edges , about 15 minutes\ncool on a wire rack while making the filling\nfor the filling:\nbring about 4 quarts of water to a simmer in a stockpot\nwhisk the sugar , spices , and in a small bowl\nset aside\nto dry the pumpkin , line a baking sheet with a triple layer of paper towels\nspread pumpkin on paper towels in a roughly even layer\ncover the pumpkin with a second triple layer of paper towels and press firmly until paper towels are saturated\npeel back the top layer of towels and discard\ngrasp bottom towels and fold pumpkin in half\npeel back towels\nrepeat and flip pumpkin onto baking sheet and then discard the towels\nin a standing mixer fitted with a flat beater , beat the cream cheese at medium speed to break up and soften slightly , about 1 minutes\nscrape beater and bottom and sides of the bwol well with a rubber spatula\nadd about one third of the sugar mixture and beat at medium-low speed until combined , about 1 minute\nscrape the bowl and add remaining sugar in two additions , scraping bowl after each addition\nadd pumpkin , vanilla , and lemon juice and beat at medium speed until combined , about 45 seconds\nscrap bowl\nadd 3 eggs and beat at medium-low until incorporated , about 1 minute\nscrape bowl\nadd remaining 2 eggs and beat at medium-low until incorporated , about 45 seconds\nscrape bowl\nadd heavy cream and beat at low speed until combined , about 45 seconds\nusing a spatula , scrape the bottom and sides of the bowl by hand to make sure everything is incorporated\nset the springform pan with cooled crust on an 18-inch square doubled layer of heavy-duty foil and wrap the bottom and sides with foil\nset wrapped springform pan in a roasting pan\npour the filling into the springform pan and smoothe the surface\nset the roasting pan in the oven and pour enough boiling water to come about halfway up the side of the springform pan\nbake until the center of the cake is slightly wobbly when the pan is shaken , and the center of the cake registers 145-150 degrees on an isntant-read thermometer , about 1 1 / 2 hours\nset the roasting pan on wire rack and use paring knife to loosen cake from the sides of the pan\ncool until water is just warm , about 45 minutes\nremove springform pan from water bath , discard the foil and set on a wire rack , continue to cool until barely warm , about 3 hours\nwrap with plastic wrap and refrigerate until chilled , at least 4 hours or up to 3 days\nfor the cream topping:\nin a standing mixer bowl , wisk heavy cream , sour cream , brown sugar , and salt until combined\ncover with plastic wrap and refrigerate until ready to serve cheesecake at least 4 hours or up to 24 hours , stirring once or twice during chilling to ensure that the sugar dissolves\nwhen ready to serve cheesecake , add bourbon and beat misture with whisk attachment at medium speed until small bubbles form around edges , about 40 seconds\nincrease speed to high and continue to beat until fluggy and doubled in volume , about 1 minutes longer\nspoon cream on individual slices of pie\nTags:\ntime-to-make\ncourse\npreparation\ndesserts\ncheesecake\n4-hours-or-less", "text_length": 4082 }, { "id": "227572", "title": "shirley s sausage stuffing", "description": "my mom made the best stuffing, which always made our holiday dinners complete. here is her recipe, and mine as well. there is enough stuffing in this recipe to stuff up to a 25 pound bird, and still have some left over to bake in a casserole dish or aluminum foil, the last hour of cooking, so that you have plenty for everyone. great to use for leftovers along with some sliced turkey and cranberry sauce, for a delicious sandwich... enjoy!", "minutes": 205, "ingredients": [ "jimmy dean sausage", "margarine", "turkey gizzards", "turkey neck", "turkey liver", "onions", "celery ribs", "bread", "saltine crackers", "poultry seasoning", "salt", "black pepper" ], "steps": [ "in a saucepan over med", "heat , boil the fresh pork sausage and gizzards , along with the margarine , onions , and celery , in 1 quart of water , for 30 minutes strain , saving water", "put the onions , celery , and sausage in a lg", "bowl , and set aside", "put the gizzards , and meat picked from the neck , in a blender , and press chop", "when all is chopped fine , put in the lg", "bowl , along with onions , celery , and sausage", "you may also grind the gizzards , and other meat parts in a meat grinder instead of the blender if you have one", "add to the sausage , onion and celery", "when ready to stuff the bird and bake:", "in a lg", "bowl crumble your bread , crust and all ,", "crush the crackers right in the closed sleeves ,", "when crushed , open the sleeve and put in the bowl , along with the bread", "mix up well", "mix the meat mixture with the dry mixture", "add enough liquid from the sausage , gizzards , heart and neck stock , to make the stuffing to the desired consistency , of if not using these parts , use some chicken or turkey broth", "toss with a fork , until well mixed", "gently knead the mixture to distribute the ingredients", "(the stuffing should have enough liquid so it holds together in a ball if you squeeze it in your hands , but not mushy , especially if you are stuffing your turkey , as the juices from the turkey make it moist as it is cooking", "add poultry seasoning , tasting as you go , to get it the way you like it", "salt and pepper , to taste", "stuff the bird right before putting it in the oven", "do not stuff the bird and let it sit overnight in the refrigerator", "the stuffing should be warm or room temperature when you are ready to put it in the bird", "plan to use 3 / 4 cup stuffing for each pound of turkey", "to stuff the neck , first pack it loosely with stuffing", "pin the neck skin over the exposed stuffing with a skewer , or flip the wing", "spoon stuffing loosely in the main body cavity", "cover exposed stuffing with a swatch of aluminum foil or a piece of bread", "roast turkey using desired method", "i bake mine at 350 , and go by the pounds on the turkey label for the hours needed to roast", "baste turkey with pan drippings at least 3 times during cooking time to get nice crispy skin , and help to keep turkey moist", "use a meat thermometer to make sure the center of the stuffing reaches 165 degrees f before removing from the oven", "keep in mind that a \"pop-up\" thermometer that comes with a turkey won't tell you the temperature of the stuffing", "place any extra stuffing in a baking dish coated with cooking spray", "cover , and refrigerate until ready to bake , no more than 8 hours before cooking the bird", "pour 1 / 2 cup turkey or chicken stock over the extra stuffing , and bake at 350 , for 30-60 minutes covered with aluminum foil", "after the turkey is done roasting , remove stuffing immediately from the bird , and place in a bowl", "(i use an aluminum bowl and cover with aluminum foil to keep it nice and hot , until serving time", "refrigerate leftovers within 2 hours of taking out of the oven", "store leftover turkey and stuffing in shallow containers with covers , and use within 2-3 days", "you may freeze but use within 3 months", "avoid pre-stuffed fresh turkeys , and do not stuff birds to cook on a grill or smoker , or if you plan to deep fry", "always stuff a bird just before roasting", "the stuffing should be warm , not hot or cold , when you pack it in the bird , otherwise the roasting time will be off , and the temperature will not reach 165 degrees f before the rest of the bird is done", "don't overstuff the turkey , because the stuffing will expand as the bird roasts", "following these simple steps is the safest way to stop airborne bacteria from invading your turkey and stuffing and making you sick" ], "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "occasion", "stuffings-dressings", "side-dishes", "pork", "holiday-event", "dietary", "thanksgiving", "comfort-food", "meat", "pork-sausage", "taste-mood", "4-hours-or-less" ], "nutrition": { "calories": 952.9, "total_fat": 101.0, "sugar": 19.0, "sodium": 86.0, "protein": 43.0, "saturated_fat": 93.0, "carbohydrates": 22.0 }, "raw_text": "shirley s sausage stuffing\nIngredients:\njimmy dean sausage\nmargarine\nturkey gizzards\nturkey neck\nturkey liver\nonions\ncelery ribs\nbread\nsaltine crackers\npoultry seasoning\nsalt\nblack pepper\nSteps:\nin a saucepan over med\nheat , boil the fresh pork sausage and gizzards , along with the margarine , onions , and celery , in 1 quart of water , for 30 minutes strain , saving water\nput the onions , celery , and sausage in a lg\nbowl , and set aside\nput the gizzards , and meat picked from the neck , in a blender , and press chop\nwhen all is chopped fine , put in the lg\nbowl , along with onions , celery , and sausage\nyou may also grind the gizzards , and other meat parts in a meat grinder instead of the blender if you have one\nadd to the sausage , onion and celery\nwhen ready to stuff the bird and bake:\nin a lg\nbowl crumble your bread , crust and all ,\ncrush the crackers right in the closed sleeves ,\nwhen crushed , open the sleeve and put in the bowl , along with the bread\nmix up well\nmix the meat mixture with the dry mixture\nadd enough liquid from the sausage , gizzards , heart and neck stock , to make the stuffing to the desired consistency , of if not using these parts , use some chicken or turkey broth\ntoss with a fork , until well mixed\ngently knead the mixture to distribute the ingredients\n(the stuffing should have enough liquid so it holds together in a ball if you squeeze it in your hands , but not mushy , especially if you are stuffing your turkey , as the juices from the turkey make it moist as it is cooking\nadd poultry seasoning , tasting as you go , to get it the way you like it\nsalt and pepper , to taste\nstuff the bird right before putting it in the oven\ndo not stuff the bird and let it sit overnight in the refrigerator\nthe stuffing should be warm or room temperature when you are ready to put it in the bird\nplan to use 3 / 4 cup stuffing for each pound of turkey\nto stuff the neck , first pack it loosely with stuffing\npin the neck skin over the exposed stuffing with a skewer , or flip the wing\nspoon stuffing loosely in the main body cavity\ncover exposed stuffing with a swatch of aluminum foil or a piece of bread\nroast turkey using desired method\ni bake mine at 350 , and go by the pounds on the turkey label for the hours needed to roast\nbaste turkey with pan drippings at least 3 times during cooking time to get nice crispy skin , and help to keep turkey moist\nuse a meat thermometer to make sure the center of the stuffing reaches 165 degrees f before removing from the oven\nkeep in mind that a \"pop-up\" thermometer that comes with a turkey won't tell you the temperature of the stuffing\nplace any extra stuffing in a baking dish coated with cooking spray\ncover , and refrigerate until ready to bake , no more than 8 hours before cooking the bird\npour 1 / 2 cup turkey or chicken stock over the extra stuffing , and bake at 350 , for 30-60 minutes covered with aluminum foil\nafter the turkey is done roasting , remove stuffing immediately from the bird , and place in a bowl\n(i use an aluminum bowl and cover with aluminum foil to keep it nice and hot , until serving time\nrefrigerate leftovers within 2 hours of taking out of the oven\nstore leftover turkey and stuffing in shallow containers with covers , and use within 2-3 days\nyou may freeze but use within 3 months\navoid pre-stuffed fresh turkeys , and do not stuff birds to cook on a grill or smoker , or if you plan to deep fry\nalways stuff a bird just before roasting\nthe stuffing should be warm , not hot or cold , when you pack it in the bird , otherwise the roasting time will be off , and the temperature will not reach 165 degrees f before the rest of the bird is done\ndon't overstuff the turkey , because the stuffing will expand as the bird roasts\nfollowing these simple steps is the safest way to stop airborne bacteria from invading your turkey and stuffing and making you sick\nTags:\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\nstuffings-dressings\nside-dishes\npork\nholiday-event\ndietary\nthanksgiving\ncomfort-food\nmeat\npork-sausage\ntaste-mood\n4-hours-or-less", "text_length": 4077 }, { "id": "118637", "title": "st joseph s day fig cookies", "description": "this popular cookie recipe has been modified so both filling and cookie can be made in a food processor..traditionally these are decorated with drizzles of pink, white and green icing to symbolize the italian flag. as well as a shower or confetti sprinkles..", "minutes": 34, "ingredients": [ "dried figs", "pitted dates", "orange marmalade", "orange zest", "orange juice", "ground cinnamon", "unsalted butter", "all-purpose white flour", "granulated sugar", "baking powder", "salt", "vegetable shortening", "powdered sugar", "milk", "anise extract", "green food coloring", "red food coloring", "multicolored sugar nonpareils" ], "steps": [ "filling:", "in a food processor , combine the figs , dates , marmalade , orange zest , 3 tbls orange juice , butter and cinnamon", "process until coarsely pureed , about 1 minute", "if the mixture begins to clump , stop and redistribute the contents as necessary", "if the mixture seems dry , add about 1 tbls more orange juice", ")the filling may be refrigerated for up to 4 days", "let come to room temperature and stir before using", "dough:", "in a food processor , combine the flour , sugar , baking powder , and salt", "process on / off pulses until well blended", "drop spoonfuls of the shortening over the flour and process is on / off pulses until the mixture resembles coarse meal", "sprinkle 1 / 3 cup plus 1 1 / 2 tablespoons of ice water over the mixture and process in on / off pulses just until evenly incorporated , do not overprocess", "working on a sheet of wax paper , knead until smooth , slightly moist but not wet dough forms", "if the dough is too dry or crumbly to hold together easily , sprinkle on a little more water , 1-2 tsps at a time and continue kneading", "divide the dough in half", "place each portion between large sheets of wax paper", "roll out each portion into a 12\" square , check the underside of the dough and smooth any wrinkles that form", "cut and patch the dough as necessary to even the dough sides", "stack the rolled dough portions on a baking sheet", "refrigerate for 20-30 minutes or until chilled and firm", "preheat the oven to 375", "set out several baking sheets", "working with one portion of dough at a time and leaving remaining dough chilled , gently peel away , then lightly pat one sheet of wax paper into place", "flip the dough over , then peel off and discard wax paper", "using a large sharp knife , cut the dough crosswise into 4 3x12\" strips", "spoon about 1 / 4 cup filling down the length of each strip -- keeping the filling in the middle third of the strip", "fold the sides of each strip over the filling so they overlap slightly", "moisten the edges where the fold-over portions meet , then press down on the seam to seal", "trim off and discard the uneven ends of each strip", "cut each strip crosswise at 2\" intervals to form the cookies", "using a spatula , transfer the cookies to the baking sheets , seam side down", "spacing about 2\" apart", "if desired cut two parallel 1\" slits down the length of each cookie top so that filling shows through", "slightly bend each cookie into a crescent shape", "repeat with remaining dough and filling", "bake the cookies , one sheet at a time , reversing halfway through baking , from front to back to ensure even browning", "bake 14-19 minutes or until browned on the bottoms and slightly darker at the edges", "transfer the sheet to a wire rack and let stand until the cookies firm up slightly -- 1-2 minutes", "using a spatula , transfer the cookies to wire racks", "let stand until completely cooled", "icing:", "in a medium bowl , stir together the powdered sugar , milk , and anise or vanilla to form a fluid icing", "if necessary , then it with a little more milk", "transfer one third of icing to a small bowl and stir in green food coloring", "transfer another third to another small bowl and stir in red food coloring", "set the racks with the cookies over a sheet of wax paper to catch drips", "using a spoon drizzle a line of the pink icing crosswise over the cookies", "immediatley top with some nonpareils before the icing sets", "keeping the colors seperated so they don't run together , neatly drizzle lines of the green and white icing over the cookies , and then sprinkle with nonpareils before that icing sets", "let stand until icing is completely dry -- at least 1 hour", "store in an airtight container for up to 1 week or freeze up to 1 month" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "hand-formed-cookies", "desserts", "cookies-and-brownies", "dietary" ], "nutrition": { "calories": 130.1, "total_fat": 7.0, "sugar": 54.0, "sodium": 0.0, "protein": 2.0, "saturated_fat": 7.0, "carbohydrates": 7.0 }, "raw_text": "st joseph s day fig cookies\nIngredients:\ndried figs\npitted dates\norange marmalade\norange zest\norange juice\nground cinnamon\nunsalted butter\nall-purpose white flour\ngranulated sugar\nbaking powder\nsalt\nvegetable shortening\npowdered sugar\nmilk\nanise extract\ngreen food coloring\nred food coloring\nmulticolored sugar nonpareils\nSteps:\nfilling:\nin a food processor , combine the figs , dates , marmalade , orange zest , 3 tbls orange juice , butter and cinnamon\nprocess until coarsely pureed , about 1 minute\nif the mixture begins to clump , stop and redistribute the contents as necessary\nif the mixture seems dry , add about 1 tbls more orange juice\n)the filling may be refrigerated for up to 4 days\nlet come to room temperature and stir before using\ndough:\nin a food processor , combine the flour , sugar , baking powder , and salt\nprocess on / off pulses until well blended\ndrop spoonfuls of the shortening over the flour and process is on / off pulses until the mixture resembles coarse meal\nsprinkle 1 / 3 cup plus 1 1 / 2 tablespoons of ice water over the mixture and process in on / off pulses just until evenly incorporated , do not overprocess\nworking on a sheet of wax paper , knead until smooth , slightly moist but not wet dough forms\nif the dough is too dry or crumbly to hold together easily , sprinkle on a little more water , 1-2 tsps at a time and continue kneading\ndivide the dough in half\nplace each portion between large sheets of wax paper\nroll out each portion into a 12\" square , check the underside of the dough and smooth any wrinkles that form\ncut and patch the dough as necessary to even the dough sides\nstack the rolled dough portions on a baking sheet\nrefrigerate for 20-30 minutes or until chilled and firm\npreheat the oven to 375\nset out several baking sheets\nworking with one portion of dough at a time and leaving remaining dough chilled , gently peel away , then lightly pat one sheet of wax paper into place\nflip the dough over , then peel off and discard wax paper\nusing a large sharp knife , cut the dough crosswise into 4 3x12\" strips\nspoon about 1 / 4 cup filling down the length of each strip -- keeping the filling in the middle third of the strip\nfold the sides of each strip over the filling so they overlap slightly\nmoisten the edges where the fold-over portions meet , then press down on the seam to seal\ntrim off and discard the uneven ends of each strip\ncut each strip crosswise at 2\" intervals to form the cookies\nusing a spatula , transfer the cookies to the baking sheets , seam side down\nspacing about 2\" apart\nif desired cut two parallel 1\" slits down the length of each cookie top so that filling shows through\nslightly bend each cookie into a crescent shape\nrepeat with remaining dough and filling\nbake the cookies , one sheet at a time , reversing halfway through baking , from front to back to ensure even browning\nbake 14-19 minutes or until browned on the bottoms and slightly darker at the edges\ntransfer the sheet to a wire rack and let stand until the cookies firm up slightly -- 1-2 minutes\nusing a spatula , transfer the cookies to wire racks\nlet stand until completely cooled\nicing:\nin a medium bowl , stir together the powdered sugar , milk , and anise or vanilla to form a fluid icing\nif necessary , then it with a little more milk\ntransfer one third of icing to a small bowl and stir in green food coloring\ntransfer another third to another small bowl and stir in red food coloring\nset the racks with the cookies over a sheet of wax paper to catch drips\nusing a spoon drizzle a line of the pink icing crosswise over the cookies\nimmediatley top with some nonpareils before the icing sets\nkeeping the colors seperated so they don't run together , neatly drizzle lines of the green and white icing over the cookies , and then sprinkle with nonpareils before that icing sets\nlet stand until icing is completely dry -- at least 1 hour\nstore in an airtight container for up to 1 week or freeze up to 1 month\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\npreparation\nhand-formed-cookies\ndesserts\ncookies-and-brownies\ndietary", "text_length": 4077 }, { "id": "490085", "title": "seitan roast with shitakes and leeks vegan", "description": "this recipe is straight from the post punk kitchen: http://www.theppk.com? creator isa chandra moskowitz is a genius! this is a stunning centerpiece ideal for thanksgiving or any other meal where you want to impress.", "minutes": 100, "ingredients": [ "olive oil", "shiitake mushrooms", "leeks", "salt", "fresh black pepper", "garlic cloves", "fresh thyme", "breadcrumbs", "vegetable broth", "fresh lemon juice", "pinto beans", "soy sauce", "vital wheat gluten", "nutritional yeast", "fennel seed", "sweet paprika", "dried thyme", "dried sage" ], "steps": [ "first prepare the filling:", "preheat a large pan , preferably cast iron , over medium heat", "saute the mushrooms and leeks in oil until soft , about 10 minutes", "add salt , pepper , garlic and thyme", "cook for about 2 more minutes , stirring often", "sprinkle in the breadcrumbs and toss to coat", "cook the mixture , stirring very often , until the breadcrumbs are toasty and the mixture is relatively dry", "this should take about 5 minutes , and the breadcrumbs should turn a few shades darker", "drizzle in the broth and lemon juice and toss to coat until moist", "if it still seems dry drizzle in a little extra olive oil", "set aside until ready to use", "prepare the roast:", "preheat oven to 350f in a food processor , pulse the garlic until well chopped", "add the beans , broth , olive oil and soy sauce and puree until mostly smooth", "in a large mixing bowl , mix together the wheat gluten , nutritional yeast , herbs and spices", "make a well in the center and add the bean mixture", "stir with a wooden spoon until the mixture starts coming together to form a ball of dough", "knead until everything is well incorporated", "now were going to roll out the seitan and form the roast", "place two pieces of tin foil horizontally in front of you", "the sheet further from you should overlap the closer sheet by about 6 inches", "this way you have enough foil to wrap around the whole roast", "on a separate surface , use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle", "if any pieces rip , dont worry about it , just use a pinch of dough from the ends to repair any holes", "place the filling in the lower 1 / 3 of the seitan rectangle , leaving about 2 inches of space at both ends", "make sure the filling is compact , use your hands to form it into a nice , tight bundle", "now roll ! roll the bottom part of the seitan up and over the filling", "keep rolling until in its in a log shape", "now pinch together the seam and pinch together the sides to seal", "it doesnt have to be perfect , it will snap into shape when baking", "place the roll in the center of the tinfoil and roll up like a tootsie roll , making sure the ends are tightly wrapped", "transfer to a baking sheet and bake for an hour", "rotate the roll every 20 minutes for even cooking", "i may update the time in this recipe because ive gotten a few comments that said it took up to 90 minutes to cook completely ! so for now i would say just do a test my poking the roll with tongs", "it should feel very very firm", "if it doesnt , then bake further", "remove from oven and let cool", "unwrap , slice and serve !", "~for best results , use a salty homemade vegetable broth", "salt is integral to the flavor of the seitan , so if your broth isnt seasoned then add a teaspoon or so of salt to it", "~youll also want to spoon broth over the roast before serving , to keep it from being dry", "of course youre going to be coating it in gravy , too", "but the broth is a nice touch", "if youre slicing and serving , ladle on spoonfuls of broth on each individual slice , too", "you cant have too much juice , here !", "~this roast reheats perfectly", "refrigerate in its wrapper for up to 3 days before hand", "when ready to serve , preheat an oven to 350 f and cook for 20 minutes", "this will dry it out a bit , so use the broth hints above for sure !", "~use a steak knife for the easiest slicing", "~i used storebought breadcrumbs but if you use homemade , use 3 / 4 cup", "~this makes enough for 6 hungry people", "if its not thanksgiving or another holiday , and people are not totally stuffing their faces , it serves at least 8" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "main-dish", "vegetables", "american", "dinner-party", "holiday-event", "vegan", "vegetarian", "easter", "grains", "dietary", "christmas", "thanksgiving", "free-of-something", "pasta-rice-and-grains", "4-hours-or-less", "nut-free" ], "nutrition": { "calories": 153.6, "total_fat": 12.0, "sugar": 7.0, "sodium": 23.0, "protein": 13.0, "saturated_fat": 5.0, "carbohydrates": 5.0 }, "raw_text": "seitan roast with shitakes and leeks vegan\nIngredients:\nolive oil\nshiitake mushrooms\nleeks\nsalt\nfresh black pepper\ngarlic cloves\nfresh thyme\nbreadcrumbs\nvegetable broth\nfresh lemon juice\npinto beans\nsoy sauce\nvital wheat gluten\nnutritional yeast\nfennel seed\nsweet paprika\ndried thyme\ndried sage\nSteps:\nfirst prepare the filling:\npreheat a large pan , preferably cast iron , over medium heat\nsaute the mushrooms and leeks in oil until soft , about 10 minutes\nadd salt , pepper , garlic and thyme\ncook for about 2 more minutes , stirring often\nsprinkle in the breadcrumbs and toss to coat\ncook the mixture , stirring very often , until the breadcrumbs are toasty and the mixture is relatively dry\nthis should take about 5 minutes , and the breadcrumbs should turn a few shades darker\ndrizzle in the broth and lemon juice and toss to coat until moist\nif it still seems dry drizzle in a little extra olive oil\nset aside until ready to use\nprepare the roast:\npreheat oven to 350f in a food processor , pulse the garlic until well chopped\nadd the beans , broth , olive oil and soy sauce and puree until mostly smooth\nin a large mixing bowl , mix together the wheat gluten , nutritional yeast , herbs and spices\nmake a well in the center and add the bean mixture\nstir with a wooden spoon until the mixture starts coming together to form a ball of dough\nknead until everything is well incorporated\nnow were going to roll out the seitan and form the roast\nplace two pieces of tin foil horizontally in front of you\nthe sheet further from you should overlap the closer sheet by about 6 inches\nthis way you have enough foil to wrap around the whole roast\non a separate surface , use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle\nif any pieces rip , dont worry about it , just use a pinch of dough from the ends to repair any holes\nplace the filling in the lower 1 / 3 of the seitan rectangle , leaving about 2 inches of space at both ends\nmake sure the filling is compact , use your hands to form it into a nice , tight bundle\nnow roll ! roll the bottom part of the seitan up and over the filling\nkeep rolling until in its in a log shape\nnow pinch together the seam and pinch together the sides to seal\nit doesnt have to be perfect , it will snap into shape when baking\nplace the roll in the center of the tinfoil and roll up like a tootsie roll , making sure the ends are tightly wrapped\ntransfer to a baking sheet and bake for an hour\nrotate the roll every 20 minutes for even cooking\ni may update the time in this recipe because ive gotten a few comments that said it took up to 90 minutes to cook completely ! so for now i would say just do a test my poking the roll with tongs\nit should feel very very firm\nif it doesnt , then bake further\nremove from oven and let cool\nunwrap , slice and serve !\n~for best results , use a salty homemade vegetable broth\nsalt is integral to the flavor of the seitan , so if your broth isnt seasoned then add a teaspoon or so of salt to it\n~youll also want to spoon broth over the roast before serving , to keep it from being dry\nof course youre going to be coating it in gravy , too\nbut the broth is a nice touch\nif youre slicing and serving , ladle on spoonfuls of broth on each individual slice , too\nyou cant have too much juice , here !\n~this roast reheats perfectly\nrefrigerate in its wrapper for up to 3 days before hand\nwhen ready to serve , preheat an oven to 350 f and cook for 20 minutes\nthis will dry it out a bit , so use the broth hints above for sure !\n~use a steak knife for the easiest slicing\n~i used storebought breadcrumbs but if you use homemade , use 3 / 4 cup\n~this makes enough for 6 hungry people\nif its not thanksgiving or another holiday , and people are not totally stuffing their faces , it serves at least 8\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nmain-dish\nvegetables\namerican\ndinner-party\nholiday-event\nvegan\nvegetarian\neaster\ngrains\ndietary\nchristmas\nthanksgiving\nfree-of-something\npasta-rice-and-grains\n4-hours-or-less\nnut-free", "text_length": 4069 }, { "id": "365731", "title": "bananas foster cake", "description": "i came up with this for a mardi gras themed birthday party. it's a super moist sour cream banana cake adapted from an elisa strauss recipe, with pastry cream filling, rum buttercream, and caramel sauce. you can certainly use a store bought caramel sauce, but this is incredibly better and easy to make if you're patient. i know it's an effort to make this cake, but it is a real showstopper. if you really like to bake, then it's worth every minute! make ahead: cake - 2 days refrigerated, 1 month frozen; pastry cream - 1 day refrigerated; buttercream - 1 week refrigerated, 1 month frozen; caramel - 1 week refrigerated", "minutes": 240, "ingredients": [ "baking soda", "salt", "cinnamon", "all-purpose flour", "unsalted butter", "sugar", "eggs", "sour cream", "vanilla extract", "lemon zest", "bananas", "half-and-half cream", "cornstarch", "butter", "vanilla", "egg whites", "dark rum", "water", "heavy cream", "sea salt" ], "steps": [ "cake: preheat oven to 350f butter / flour three 9-inch cake pans", "sift flour , soda , cinnamon and salt into a large bowl", "peel bananas and mash with a fork , set aside", "beat butter and sugar with a mixer until light and fluffy", "add eggs one at a time , scraping bowl thoroughly between each addition", "beat in vanilla and lemon zest", "add in 1 / 3 of flour just until combined", "add 1 / 2 of sour cream just until combined", "repeat with 1 / 2 of remaining flour , then remaining sour cream , ending with flour", "beat in bananas", "divide batter evenly between pans and bake for 1 hour or until toothpick comes out clean", "cool cakes on a rack for 20 minutes before removing from pans", "pastry cream: heat half-and-half , 3 tablespoons sugar , and salt in small heavy-bottomed saucepan over medium heat until simmering , stirring occasionally to dissolve sugar", "meanwhile , whisk egg yolks in medium bowl until thoroughly combined", "whisk in remaining 1 tablespoon sugar and whisk until sugar has begun to dissolve and mixture is creamy , about 15 seconds", "whisk in cornstarch until combined and mixture is pale yellow and thick , about 30 seconds", "when half-and-half mixture reaches full simmer , gradually whisk simmering half-and-half into yolk mixture to temper", "return mixture to saucepan , scraping bowl with rubber spatula", "return to simmer over medium heat , whisking constantly , until 3 or 4 bubbles burst on surface and mixture is thickened and glossy , about 30 seconds", "off heat , whisk in butter and vanilla", "transfer mixture to medium bowl , press plastic wrap directly on surface , and refrigerate until cold and set , at least 3 hours or up to 48 hours", "buttercream: whisk egg whites and sugar together thoroughly in a heat proof bowl", "set bowl over a pot of boiling water", "whisking constantly , heat mixture until sugar has dissolved and mixture is just too hot to dip your finger inches pour into bowl of a standing mixer and beat on high speed to make a stiff meringue", "continue beating on slow speed until cooled to room temp , about 10 minutes", "gradually beat in butter a few cubes at a time until all is incorporated", "beat in vanilla and rum", "you can refrigerate this for up to 10 days or freeze up to a month", "bring to room temp and whisk before using", "caramel sauce: in a small to medium saucepan , combine the sugar and water and cook over medium heat stirring until sugar dissolves", "stop stirring , increase heat to high , cover and bring to a full boil", "after a minute or so , remove the lid and cook without stirring until it begins to turn a golden brown around the edges", "in the meantime , heat the cream until it begins to simmer", "set aside for a moment", "as soon as you start to see the sugar syrup turn golden , carefully swirl the pan to redistribute the caramel", "a few moments longer is all it will take -- just until it is an even golden color", "now , remove from the heat and slowly pour in the cream while stirring with a long-handled wooden spoon", "it will bubble up furiously , so be careful not to let it overflow", "stop for a second and let it die down if necessary", "keep stirring until the mixture is smooth", "stir in salt and let cool to room temperature", "assembly: spread cold pastry cream between cake layers", "ice sides and top with buttercream", "pipe a decorative border around the top edge of the cake to create a dam for the caramel", "if the caramel has cooled too much to pour , warm it just until it's more fluid , but not warm enough to melt the buttercream", "pour an even layer of caramel onto the top of the cake", "save the rest for serving along side or over ice cream , or eat it with a spoon -- it's amazing !", "decorate the cake however you like -- i use sliced bananas dipped in lemon juice and candied walnuts" ], "tags": [ "time-to-make", "course", "preparation", "occasion", "desserts", "dinner-party", "holiday-event", "cakes", "4-hours-or-less" ], "nutrition": { "calories": 1582.8, "total_fat": 130.0, "sugar": 599.0, "sodium": 29.0, "protein": 30.0, "saturated_fat": 261.0, "carbohydrates": 64.0 }, "raw_text": "bananas foster cake\nIngredients:\nbaking soda\nsalt\ncinnamon\nall-purpose flour\nunsalted butter\nsugar\neggs\nsour cream\nvanilla extract\nlemon zest\nbananas\nhalf-and-half cream\ncornstarch\nbutter\nvanilla\negg whites\ndark rum\nwater\nheavy cream\nsea salt\nSteps:\ncake: preheat oven to 350f butter / flour three 9-inch cake pans\nsift flour , soda , cinnamon and salt into a large bowl\npeel bananas and mash with a fork , set aside\nbeat butter and sugar with a mixer until light and fluffy\nadd eggs one at a time , scraping bowl thoroughly between each addition\nbeat in vanilla and lemon zest\nadd in 1 / 3 of flour just until combined\nadd 1 / 2 of sour cream just until combined\nrepeat with 1 / 2 of remaining flour , then remaining sour cream , ending with flour\nbeat in bananas\ndivide batter evenly between pans and bake for 1 hour or until toothpick comes out clean\ncool cakes on a rack for 20 minutes before removing from pans\npastry cream: heat half-and-half , 3 tablespoons sugar , and salt in small heavy-bottomed saucepan over medium heat until simmering , stirring occasionally to dissolve sugar\nmeanwhile , whisk egg yolks in medium bowl until thoroughly combined\nwhisk in remaining 1 tablespoon sugar and whisk until sugar has begun to dissolve and mixture is creamy , about 15 seconds\nwhisk in cornstarch until combined and mixture is pale yellow and thick , about 30 seconds\nwhen half-and-half mixture reaches full simmer , gradually whisk simmering half-and-half into yolk mixture to temper\nreturn mixture to saucepan , scraping bowl with rubber spatula\nreturn to simmer over medium heat , whisking constantly , until 3 or 4 bubbles burst on surface and mixture is thickened and glossy , about 30 seconds\noff heat , whisk in butter and vanilla\ntransfer mixture to medium bowl , press plastic wrap directly on surface , and refrigerate until cold and set , at least 3 hours or up to 48 hours\nbuttercream: whisk egg whites and sugar together thoroughly in a heat proof bowl\nset bowl over a pot of boiling water\nwhisking constantly , heat mixture until sugar has dissolved and mixture is just too hot to dip your finger inches pour into bowl of a standing mixer and beat on high speed to make a stiff meringue\ncontinue beating on slow speed until cooled to room temp , about 10 minutes\ngradually beat in butter a few cubes at a time until all is incorporated\nbeat in vanilla and rum\nyou can refrigerate this for up to 10 days or freeze up to a month\nbring to room temp and whisk before using\ncaramel sauce: in a small to medium saucepan , combine the sugar and water and cook over medium heat stirring until sugar dissolves\nstop stirring , increase heat to high , cover and bring to a full boil\nafter a minute or so , remove the lid and cook without stirring until it begins to turn a golden brown around the edges\nin the meantime , heat the cream until it begins to simmer\nset aside for a moment\nas soon as you start to see the sugar syrup turn golden , carefully swirl the pan to redistribute the caramel\na few moments longer is all it will take -- just until it is an even golden color\nnow , remove from the heat and slowly pour in the cream while stirring with a long-handled wooden spoon\nit will bubble up furiously , so be careful not to let it overflow\nstop for a second and let it die down if necessary\nkeep stirring until the mixture is smooth\nstir in salt and let cool to room temperature\nassembly: spread cold pastry cream between cake layers\nice sides and top with buttercream\npipe a decorative border around the top edge of the cake to create a dam for the caramel\nif the caramel has cooled too much to pour , warm it just until it's more fluid , but not warm enough to melt the buttercream\npour an even layer of caramel onto the top of the cake\nsave the rest for serving along side or over ice cream , or eat it with a spoon -- it's amazing !\ndecorate the cake however you like -- i use sliced bananas dipped in lemon juice and candied walnuts\nTags:\ntime-to-make\ncourse\npreparation\noccasion\ndesserts\ndinner-party\nholiday-event\ncakes\n4-hours-or-less", "text_length": 4058 }, { "id": "461562", "title": "donut shop donuts filling and icings glazes", "description": "after lots of trial and error, we found our perfect indulgences- a light and fluffy bakery-style donut (courtesy of america's test kitchen) to pair with a krispy kreme-style filling (tweaked from internet recipe floating around) and different icings and glazes (via the brunette foodie, pioneer woman,good eats n' sweet treats, and my mom!). a little bit of work, but totally worth the effort to impress the heck out of anyone that you serve them to. prep time does not include rise time.", "minutes": 70, "ingredients": [ "all-purpose flour", "instant yeast", "sugar", "salt", "whole milk", "eggs", "unsalted butter", "vegetable shortening", "powdered sugar", "water", "vanilla", "maple flavoring", "brewed coffee", "butter", "light corn syrup", "cocoa powder" ], "steps": [ "donuts:", "to make the dough , in a medium bowl combine 3 cups of the flour , the yeast , sugar and salt", "stir together with a fork and set aside", "in the bowl of a stand mixer fitted with the dough hook , combine the milk and eggs", "add the flour mixture and mix on low speed for 3-4 minutes or until a ball of dough forms", "with the mixer on low speed , add the softened butter a piece at a time , mixing for about 15 seconds between each addition", "continue mixing for about 3 minutes longer , adding the remaining flour 1 tablespoon at a time if necessary , until the dough forms a ball", "transfer the dough to a lightly oiled bowl , turning once to coat", "cover with plastic wrap and let rise at room temperature for 90 minutes", "transfer the dough to a lightly floured surface and roll it to a thickness of inch", "traditional donuts: cut the dough into rounds using a 2-3 inch biscuit or cookie cutter", "use a smaller circle cutter to cut the hole out of the middle of each , creating the doughnut shape", "reroll and cut the dough scraps as necessary to make use of all the dough", "long johns: using a pizza cutter , trim the rounded edges and then cut dough into 4\"x2\" rectangles", "reroll and cut the dough scraps as necessary to make use of all the dough", "place the shaped doughnuts and doughnut holes onto a lightly floured baking sheet , and cover loosely with plastic wrap and let rise at room temperature 90 minutes", "meanwhile , fit a candy thermometer to the side of a large dutch oven", "add the shortening to the pot and gradually heat it over medium-high heat until it reaches a temperature of 375f", "place the rings and holes carefully into the hot fat 4 or 5 at a time , or the long johns 2 at a time , being sure not to crowd the pan", "fry until golden brown , about 30-45 seconds per side", "remove from the hot oil with a skimmer and transfer to a paper towel-lined cooling rack", "repeat with the remaining doughnuts , returning the temperature to 375 f between batches", "cool the doughnuts for about 10 minutes before topping or glazing", "if filling with cream , wait 20 minutes or until room temperatureserve warm or at room temperature", "cream filling: place butter and shortening in a mixing bowl , and at low speed , gradually beat in the sugar and water", "turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy", "fit a pastry bag with a long and narrow", "fill the bag with the cream", "poke the", "for filled long johns , pipe the cream through three small holes in the bottom of the donut", "vanilla glaze:", "mix all glaze ingredients in a bowl until completely smooth", "one by one , dip doughnuts into the glaze until halfway submerged", "remove from glaze , then turn right side up on a cooling rack over a cookie sheet", "maple-coffee glaze:", "mix all glaze ingredients in a bowl until completely smooth", "one by one , dip doughnuts into the glaze until halfway submerged", "remove from glaze , then turn right side up on a cooling rack over a cookie sheet", "caramel icing:", "in a medium heavy-bottomed saucepan , bring sugar , water , and corn syrup to a boil over medium high heat , stirring just to combine before bring to boil", "when caramel turns a light amber , remove from heat and carefully add butter", "stir to incorporate , then beat in milk and powdered sugar until smooth- mixture will be thick", "holding donut , use a spatula or spoon to carefully scrape a thick layer of icing over the donut", "chocolate icing:", "in the bowl of an electric mixer , beat butter on medium speed until creamy", "add powdered sugar , cocoa powder , and milk and beat until smooth", "holding donut , use a spatula or spoon to carefully scrape a thick layer of icing over the donut" ], "tags": [ "time-to-make", "course", "preparation", "occasion", "low-protein", "healthy", "breakfast", "dietary", "low-sodium", "low-in-something", "taste-mood", "sweet", "4-hours-or-less", "from-scratch" ], "nutrition": { "calories": 674.8, "total_fat": 28.0, "sugar": 390.0, "sodium": 10.0, "protein": 11.0, "saturated_fat": 50.0, "carbohydrates": 41.0 }, "raw_text": "donut shop donuts filling and icings glazes\nIngredients:\nall-purpose flour\ninstant yeast\nsugar\nsalt\nwhole milk\neggs\nunsalted butter\nvegetable shortening\npowdered sugar\nwater\nvanilla\nmaple flavoring\nbrewed coffee\nbutter\nlight corn syrup\ncocoa powder\nSteps:\ndonuts:\nto make the dough , in a medium bowl combine 3 cups of the flour , the yeast , sugar and salt\nstir together with a fork and set aside\nin the bowl of a stand mixer fitted with the dough hook , combine the milk and eggs\nadd the flour mixture and mix on low speed for 3-4 minutes or until a ball of dough forms\nwith the mixer on low speed , add the softened butter a piece at a time , mixing for about 15 seconds between each addition\ncontinue mixing for about 3 minutes longer , adding the remaining flour 1 tablespoon at a time if necessary , until the dough forms a ball\ntransfer the dough to a lightly oiled bowl , turning once to coat\ncover with plastic wrap and let rise at room temperature for 90 minutes\ntransfer the dough to a lightly floured surface and roll it to a thickness of inch\ntraditional donuts: cut the dough into rounds using a 2-3 inch biscuit or cookie cutter\nuse a smaller circle cutter to cut the hole out of the middle of each , creating the doughnut shape\nreroll and cut the dough scraps as necessary to make use of all the dough\nlong johns: using a pizza cutter , trim the rounded edges and then cut dough into 4\"x2\" rectangles\nreroll and cut the dough scraps as necessary to make use of all the dough\nplace the shaped doughnuts and doughnut holes onto a lightly floured baking sheet , and cover loosely with plastic wrap and let rise at room temperature 90 minutes\nmeanwhile , fit a candy thermometer to the side of a large dutch oven\nadd the shortening to the pot and gradually heat it over medium-high heat until it reaches a temperature of 375f\nplace the rings and holes carefully into the hot fat 4 or 5 at a time , or the long johns 2 at a time , being sure not to crowd the pan\nfry until golden brown , about 30-45 seconds per side\nremove from the hot oil with a skimmer and transfer to a paper towel-lined cooling rack\nrepeat with the remaining doughnuts , returning the temperature to 375 f between batches\ncool the doughnuts for about 10 minutes before topping or glazing\nif filling with cream , wait 20 minutes or until room temperatureserve warm or at room temperature\ncream filling: place butter and shortening in a mixing bowl , and at low speed , gradually beat in the sugar and water\nturn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy\nfit a pastry bag with a long and narrow\nfill the bag with the cream\npoke the\nfor filled long johns , pipe the cream through three small holes in the bottom of the donut\nvanilla glaze:\nmix all glaze ingredients in a bowl until completely smooth\none by one , dip doughnuts into the glaze until halfway submerged\nremove from glaze , then turn right side up on a cooling rack over a cookie sheet\nmaple-coffee glaze:\nmix all glaze ingredients in a bowl until completely smooth\none by one , dip doughnuts into the glaze until halfway submerged\nremove from glaze , then turn right side up on a cooling rack over a cookie sheet\ncaramel icing:\nin a medium heavy-bottomed saucepan , bring sugar , water , and corn syrup to a boil over medium high heat , stirring just to combine before bring to boil\nwhen caramel turns a light amber , remove from heat and carefully add butter\nstir to incorporate , then beat in milk and powdered sugar until smooth- mixture will be thick\nholding donut , use a spatula or spoon to carefully scrape a thick layer of icing over the donut\nchocolate icing:\nin the bowl of an electric mixer , beat butter on medium speed until creamy\nadd powdered sugar , cocoa powder , and milk and beat until smooth\nholding donut , use a spatula or spoon to carefully scrape a thick layer of icing over the donut\nTags:\ntime-to-make\ncourse\npreparation\noccasion\nlow-protein\nhealthy\nbreakfast\ndietary\nlow-sodium\nlow-in-something\ntaste-mood\nsweet\n4-hours-or-less\nfrom-scratch", "text_length": 4048 }, { "id": "181411", "title": "mushroom lasagna", "description": "easy, from the grocery store ingredients that make a fancy-schmancy lasagna. from cooks illustrated.", "minutes": 105, "ingredients": [ "dried porcini mushrooms", "water", "portabella mushroom caps", "olive oil", "salt & freshly ground black pepper", "onions", "button mushrooms", "garlic cloves", "dry vermouth", "unsalted butter", "unbleached all-purpose flour", "whole milk", "ground nutmeg", "fresh italian parsley", "fresh basil leaf", "fresh basil leaves", "fontina cheese", "parmesan cheese", "no-boil lasagna noodles", "fresh lemon zest" ], "steps": [ "cover porcini with water in microwave-safe dish", "cover with plastic wrap , cut several steam vents in plastic with paring knife , and microwave on high power for 30 seconds", "let stand until mushrooms soften , about 5 minutes", "lift mushrooms from liquid with fork and roughly chop", "strain liquid though fine-mesh strainer lined with paper towels into medium bowl", "set mushrooms and liquid aside", "adjust oven rack to middle position and heat oven to 425 degrees", "spread portobellos in even layer on rimmed baking sheet and drizzle with 2 tbsp oil", "tossing to coat mushrooms evenly", "sprinkle with 1 / 2 teaspoons salt and 1 / 2 tsp pepper and toss again", "roast mushrooms until shriveled and all liquid has evaporated , about 30 minutes", "set aside to cool", "do not turn off oven", "heat 1 tablespoons oil in 12 inch nonstick skillet over medium high heat until shimmering", "add onions , 1 / 4 teaspoons salt and 1 / 4 teaspoons of pepper and cook , stirring occasionally , until onions are browned around the edges , about 10 minutes", "transfer onions to large bowl and set aside", "process button mushrooms in food processor until uniformly coarsely chopped , about six 1-second pulses , stopping to scrape bowl as needed", "heat remaining 1 tablespoons oil in no-empty skillet over medium high heat until shimmering", "add chopped button mushrooms and cook , stirring occasionally , until browned and moisture has evaporated , 6-8 minutes", "reduce heat to medium and stir in porcini mushrooms , 1 tablespoons garlic , 1 teaspoons salt , and 1 teaspoons pepper", "cook , stirring frequently , until garlic is fragrant , about 1 minute", "add vermouth and cook , stirring occasionally , until liquid has evaporated , 2-3 minutes", "add butter and cook until melted", "add flour and cook , stirring constantly , about 1 minute", "add milk , scraping pan bottom to loosen brown bits", "add reserve porcini liquid and nutmeg", "increase heat to medium high and bring mixture to boil", "reduce heat to medium low and simmer until sauce reaches consistency of heavy cream , 10-15 minutes", "remove from heat and stir in 2 tablespoons parsley and 1 / 4 cup basil", "combine fontina and parmesan in medium bowl", "toss cooled portabello mushrooms with onions in large bowl", "place noodles in 13 x 9 inch ovensafe baking dish and cover with hot tap water", "let soak 5 minutes , stirring occasionally to prevent sticking", "remove noodles from water and place in single layer on kitchen towel", "wipe baking dish dry and coat with butter", "using rubber spatula , evenly distribute 1 cup mushroom sauce in bottom of baking dish", "position 3 noodles on top of sauce", "spread 3 / 4 cup mushroom sauce evenly over noodles followed by 2 cups mushroom-onion mixture and 3 / 4 cup cheese", "repeat layering of noodles , sauce , mushroom-onion mixture , and cheese two more times", "place 3 remaining noodles on top of last layer of cheese", "spread remaining sauce over noodles and sprinkle with remainin cheese", "lightly spray laarge sheet of foil with nonstick cooking spray and cover lasagna", "bake until bubbling , about 20 minutes", "while lasagna is baking , combine remaining 2 tablespoons parsley , 2 tablespoons basil and 1 tsp garlic with zest in small bowl", "increase oven temperature to 500 degrees , remove foil from lasagna , and continue to bake until cheese on top becomes spotty brown , 6-8 minutes", "remove lasagna from oven and immediately sprinkle evenly with herb mixture", "cool for 15 minutes , then cut into pieces and serve" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "main-dish", "pasta", "vegetables", "european", "dinner-party", "holiday-event", "vegetarian", "italian", "lasagna", "dietary", "mushrooms", "pasta-rice-and-grains", "taste-mood", "savory", "4-hours-or-less" ], "nutrition": { "calories": 291.7, "total_fat": 31.0, "sugar": 34.0, "sodium": 12.0, "protein": 28.0, "saturated_fat": 48.0, "carbohydrates": 5.0 }, "raw_text": "mushroom lasagna\nIngredients:\ndried porcini mushrooms\nwater\nportabella mushroom caps\nolive oil\nsalt & freshly ground black pepper\nonions\nbutton mushrooms\ngarlic cloves\ndry vermouth\nunsalted butter\nunbleached all-purpose flour\nwhole milk\nground nutmeg\nfresh italian parsley\nfresh basil leaf\nfresh basil leaves\nfontina cheese\nparmesan cheese\nno-boil lasagna noodles\nfresh lemon zest\nSteps:\ncover porcini with water in microwave-safe dish\ncover with plastic wrap , cut several steam vents in plastic with paring knife , and microwave on high power for 30 seconds\nlet stand until mushrooms soften , about 5 minutes\nlift mushrooms from liquid with fork and roughly chop\nstrain liquid though fine-mesh strainer lined with paper towels into medium bowl\nset mushrooms and liquid aside\nadjust oven rack to middle position and heat oven to 425 degrees\nspread portobellos in even layer on rimmed baking sheet and drizzle with 2 tbsp oil\ntossing to coat mushrooms evenly\nsprinkle with 1 / 2 teaspoons salt and 1 / 2 tsp pepper and toss again\nroast mushrooms until shriveled and all liquid has evaporated , about 30 minutes\nset aside to cool\ndo not turn off oven\nheat 1 tablespoons oil in 12 inch nonstick skillet over medium high heat until shimmering\nadd onions , 1 / 4 teaspoons salt and 1 / 4 teaspoons of pepper and cook , stirring occasionally , until onions are browned around the edges , about 10 minutes\ntransfer onions to large bowl and set aside\nprocess button mushrooms in food processor until uniformly coarsely chopped , about six 1-second pulses , stopping to scrape bowl as needed\nheat remaining 1 tablespoons oil in no-empty skillet over medium high heat until shimmering\nadd chopped button mushrooms and cook , stirring occasionally , until browned and moisture has evaporated , 6-8 minutes\nreduce heat to medium and stir in porcini mushrooms , 1 tablespoons garlic , 1 teaspoons salt , and 1 teaspoons pepper\ncook , stirring frequently , until garlic is fragrant , about 1 minute\nadd vermouth and cook , stirring occasionally , until liquid has evaporated , 2-3 minutes\nadd butter and cook until melted\nadd flour and cook , stirring constantly , about 1 minute\nadd milk , scraping pan bottom to loosen brown bits\nadd reserve porcini liquid and nutmeg\nincrease heat to medium high and bring mixture to boil\nreduce heat to medium low and simmer until sauce reaches consistency of heavy cream , 10-15 minutes\nremove from heat and stir in 2 tablespoons parsley and 1 / 4 cup basil\ncombine fontina and parmesan in medium bowl\ntoss cooled portabello mushrooms with onions in large bowl\nplace noodles in 13 x 9 inch ovensafe baking dish and cover with hot tap water\nlet soak 5 minutes , stirring occasionally to prevent sticking\nremove noodles from water and place in single layer on kitchen towel\nwipe baking dish dry and coat with butter\nusing rubber spatula , evenly distribute 1 cup mushroom sauce in bottom of baking dish\nposition 3 noodles on top of sauce\nspread 3 / 4 cup mushroom sauce evenly over noodles followed by 2 cups mushroom-onion mixture and 3 / 4 cup cheese\nrepeat layering of noodles , sauce , mushroom-onion mixture , and cheese two more times\nplace 3 remaining noodles on top of last layer of cheese\nspread remaining sauce over noodles and sprinkle with remainin cheese\nlightly spray laarge sheet of foil with nonstick cooking spray and cover lasagna\nbake until bubbling , about 20 minutes\nwhile lasagna is baking , combine remaining 2 tablespoons parsley , 2 tablespoons basil and 1 tsp garlic with zest in small bowl\nincrease oven temperature to 500 degrees , remove foil from lasagna , and continue to bake until cheese on top becomes spotty brown , 6-8 minutes\nremove lasagna from oven and immediately sprinkle evenly with herb mixture\ncool for 15 minutes , then cut into pieces and serve\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nmain-dish\npasta\nvegetables\neuropean\ndinner-party\nholiday-event\nvegetarian\nitalian\nlasagna\ndietary\nmushrooms\npasta-rice-and-grains\ntaste-mood\nsavory\n4-hours-or-less", "text_length": 4048 }, { "id": "201276", "title": "roasted duck with sage onion stuffing applesauce", "description": "this recipe for duck makes for a very tender bird, with stacks of flavor. the apple and sage compliment the richness of duck well, while the gravy is just simply transcendental. you'll be licking your chin eating this one! :)", "minutes": 180, "ingredients": [ "butter", "onion", "fresh sage", "salt", "ground pepper", "breadcrumbs", "egg", "whole duck", "toothpick", "oil", "carrot", "celery", "leek", "garlic cloves", "fresh thyme", "parsley sprigs", "bay leaf", "peppercorn", "water", "cornflour", "cold water", "pepper", "green apples", "honey", "raw sugar", "nutmeg", "lemon juice" ], "steps": [ "preheat oven to 220c", "stuffing:", "melt the butter in a saucepan", "when the foaming subsides , add the chopped onion", "saute on a gentle heat for around 10 minutes", "cook until translucent , avoid browning", "take pan off heat and add all remaining ingredients", "mix well with your hands to incorporate the egg", "if the mixture seems a little too dry , add a touch of water", "if too moist , add some more breadcrumbs", "it should hold its shape easily", "duck:", "cut neck off duckling , and put aside for future use in gravy", "put the stuffing inside the cavity of the duck", "close up the flaps of the cavity , securing them with toothpicks", "cover the duck with melted butter , and season generously with salt and pepper", "place the duck breast-side down on a rack", "then place rack & duck in a roasting tray", "add a little water to the bottom of the roasting tray to prevent burning", "place tray in oven", "cook at 220c for 15 minutes", "after the 15 minutes , reduce the heat to 180c , and cook for a further 30 minutes", "after the 30 minutes , turn duck breast-side up and continue cooking for another 60-70 minutes , checking on occasion that it does not burn / is not browning too much", "if duck is getting too brown / dark , reduce heat to 160c , or cover the extremities of the duck with aluminum foil", "at the end of the cooking time , remove duck from oven", "place in a warm spot and cover with aluminum foil until serving time", "gravy:", "chop neck from duckling into pieces with a meat cleaver", "put the pieces of neck and oil in a saucepan over the heat and allow some of the duck fat to render", "add roughly chopped vegetables , herbs , bay leaf , peppercorns , and salt and fry for 20 minutes on medium heat , stirring regularly", "after the vegetables and duck neck have achieved a good brown color , add enough water to barely cover the contents of pot", "bring slowly to the boil , skimming any scum that appears", "when gravy has come to the boil , reduce to a gentle simmer , and continue to skim scum from time to time", "keep on gentle simmer for as long as possible for the best flavor , adding a touch more water or stock from time to time if needed", "when the duck gets close to being cooked , strain the gravy through a fine sieve to remove the vegetables , herbs , etc", "push down hard using the back of a spoon so as to extract as much juice as possible", "discard vegetables", "in a clean pan , bring the strained gravy to the boil , stirring occasionally", "when gravy has reduced by a third , thicken with cornflour dissolved first in a small amount of cold water", "make sure to quickly stir gravy once cornflour is added to ensure good dispersion of cornflour & smooth gravy consistency", "season the gravy with salt and pepper according to your personal tastes", "you could also add some of the pan juices from the roast duck once it has finished cooking - just stir in well", "apple sauce:", "in spaces where duck and gravy are cooking & able to be left alone for a bit , prepare apple sauce", "peel and core the apples", "roughly chop them", "place apples in saucepan with all other ingredients", "bring to the boil , then reduce to a simmer , cooking until the apples collapse", "stir frequently to prevent burning / sticking", "when cooking has finished , take off heat and add lemon juice", "stir", "serving:", "place gravy in a sauce boat", "place apple sauce in a bowl / boat", "carve the duck", "enjoy !", "this dish is excellent when served with additional accompaniments like roasted new potatoes , pumpkin , minted peas , blanched green beans , honeyed carrots , etc" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "main-dish", "fruit", "poultry", "oven", "european", "roast", "dinner-party", "holiday-event", "english", "one-dish-meal", "christmas", "inexpensive", "apples", "meat", "duck", "whole-duck", "equipment", "presentation", "served-hot", "4-hours-or-less" ], "nutrition": { "calories": 2598.3, "total_fat": 347.0, "sugar": 160.0, "sodium": 70.0, "protein": 131.0, "saturated_fat": 412.0, "carbohydrates": 26.0 }, "raw_text": "roasted duck with sage onion stuffing applesauce\nIngredients:\nbutter\nonion\nfresh sage\nsalt\nground pepper\nbreadcrumbs\negg\nwhole duck\ntoothpick\noil\ncarrot\ncelery\nleek\ngarlic cloves\nfresh thyme\nparsley sprigs\nbay leaf\npeppercorn\nwater\ncornflour\ncold water\npepper\ngreen apples\nhoney\nraw sugar\nnutmeg\nlemon juice\nSteps:\npreheat oven to 220c\nstuffing:\nmelt the butter in a saucepan\nwhen the foaming subsides , add the chopped onion\nsaute on a gentle heat for around 10 minutes\ncook until translucent , avoid browning\ntake pan off heat and add all remaining ingredients\nmix well with your hands to incorporate the egg\nif the mixture seems a little too dry , add a touch of water\nif too moist , add some more breadcrumbs\nit should hold its shape easily\nduck:\ncut neck off duckling , and put aside for future use in gravy\nput the stuffing inside the cavity of the duck\nclose up the flaps of the cavity , securing them with toothpicks\ncover the duck with melted butter , and season generously with salt and pepper\nplace the duck breast-side down on a rack\nthen place rack & duck in a roasting tray\nadd a little water to the bottom of the roasting tray to prevent burning\nplace tray in oven\ncook at 220c for 15 minutes\nafter the 15 minutes , reduce the heat to 180c , and cook for a further 30 minutes\nafter the 30 minutes , turn duck breast-side up and continue cooking for another 60-70 minutes , checking on occasion that it does not burn / is not browning too much\nif duck is getting too brown / dark , reduce heat to 160c , or cover the extremities of the duck with aluminum foil\nat the end of the cooking time , remove duck from oven\nplace in a warm spot and cover with aluminum foil until serving time\ngravy:\nchop neck from duckling into pieces with a meat cleaver\nput the pieces of neck and oil in a saucepan over the heat and allow some of the duck fat to render\nadd roughly chopped vegetables , herbs , bay leaf , peppercorns , and salt and fry for 20 minutes on medium heat , stirring regularly\nafter the vegetables and duck neck have achieved a good brown color , add enough water to barely cover the contents of pot\nbring slowly to the boil , skimming any scum that appears\nwhen gravy has come to the boil , reduce to a gentle simmer , and continue to skim scum from time to time\nkeep on gentle simmer for as long as possible for the best flavor , adding a touch more water or stock from time to time if needed\nwhen the duck gets close to being cooked , strain the gravy through a fine sieve to remove the vegetables , herbs , etc\npush down hard using the back of a spoon so as to extract as much juice as possible\ndiscard vegetables\nin a clean pan , bring the strained gravy to the boil , stirring occasionally\nwhen gravy has reduced by a third , thicken with cornflour dissolved first in a small amount of cold water\nmake sure to quickly stir gravy once cornflour is added to ensure good dispersion of cornflour & smooth gravy consistency\nseason the gravy with salt and pepper according to your personal tastes\nyou could also add some of the pan juices from the roast duck once it has finished cooking - just stir in well\napple sauce:\nin spaces where duck and gravy are cooking & able to be left alone for a bit , prepare apple sauce\npeel and core the apples\nroughly chop them\nplace apples in saucepan with all other ingredients\nbring to the boil , then reduce to a simmer , cooking until the apples collapse\nstir frequently to prevent burning / sticking\nwhen cooking has finished , take off heat and add lemon juice\nstir\nserving:\nplace gravy in a sauce boat\nplace apple sauce in a bowl / boat\ncarve the duck\nenjoy !\nthis dish is excellent when served with additional accompaniments like roasted new potatoes , pumpkin , minted peas , blanched green beans , honeyed carrots , etc\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nmain-dish\nfruit\npoultry\noven\neuropean\nroast\ndinner-party\nholiday-event\nenglish\none-dish-meal\nchristmas\ninexpensive\napples\nmeat\nduck\nwhole-duck\nequipment\npresentation\nserved-hot\n4-hours-or-less", "text_length": 4047 }, { "id": "441302", "title": "pumpkin stuffed with everything good", "description": "i heard an interview on npr with dorie greenspan, the author of a cookbook called \"around my french table.\" the author describes this as a great dish that far surpasses the description or list of ingredients. she also says there are a million variation -- use rice instead of bread, add nuts, apples, spinach, etc. the recipe i'm posting here is the one the interviewer absolutely raved about on the program! (i'm subbing vegetarian bacon for the real bacon. too me the flavor is the same and you don't have all the bad stuff in real bacon.)", "minutes": 145, "ingredients": [ "whole pumpkin", "pepper", "stale bread", "cheese", "garlic cloves", "vegetarian bacon", "fresh chives", "fresh thyme", "heavy cream", "nutmeg" ], "steps": [ "as written:", "center a rack in the oven and preheat the oven to 350 degrees f", "line a baking sheet with a silicone baking mat or parchment , or find a dutch oven with a diameter that's just a tiny bit larger than your pumpkin", "if you bake the pumpkin in a casserole , it will keep its shape , but it might stick to the casserole , so you'll have to serve it from the pot which is an appealingly homey way to serve it", "if you bake it on a baking sheet , you can present it freestanding , but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy", "however , since i love the way the unencumbered pumpkin looks in the center of the table , i've always taken my chances with the baked-on-a-sheet method , and so far , i've been lucky", "using a very sturdy knife and caution cut a cap out of the top of the pumpkin", "it's easiest to work your knife around the top of the pumpkin at a 45-degree angle", "you want to cut off enough of the top to make it easy for you to work inside the pumpkin", "clear away the seeds and strings from the cap and from inside the pumpkin", "season the inside of the pumpkin generously with salt and pepper , and put it on the baking sheet or in the pot", "toss the bread , cheese , garlic , bacon , and herbs together in a bowl", "season with pepper you probably have enough salt from the bacon and cheese , but taste to be sure and pack the mix into the pumpkin", "the pumpkin should be well filled you might have a little too much filling , or you might need to add to it", "stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin", "again , you might have too much or too little you don't want the ingredients to swim in cream , but you do want them nicely moistened", "put the cap in place and bake the pumpkin for about 2 hours check after 90 minutes or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the", "because the pumpkin will have exuded liquid , i like to remove the cap during the last 20 minutes or so , so that the liquid can bake away and the top of the stuffing can brown a little", "when the pumpkin is ready , carefully , very carefully it's heavy , hot , and wobbly bring it to the table or transfer it to a platter that you'll bring to the table", "serving:", "you have choices:you can cut wedges of the pumpkin and filling", "you can spoon out portions of the filling , making sure to get a generous amount of pumpkin into the spoonful", "or you can dig into the pumpkin with a big spoon , pull the pumpkin meat into the filling , and then mix everything up", "i'm a fan of the pull-and-mix option", "served in hearty portions followed by a salad , the pumpkin is a perfect cold-weather main course", "served in generous spoonfuls or wedges , it's just right alongside the thanksgiving turkey", "storing:", "it's really best to eat this as soon as it's ready", "however , if you've got leftovers , you can scoop them out of the pumpkin , mix them up , cover , and chill them", "reheat them the next day", "greenspan's stuffing ideas:", "there are many ways to vary this arts-and-crafts project", "instead of bread , i've filled the pumpkin with cooked rice when it's baked , it's almost risotto-like", "and , with either bread or rice , on different occasions i've added cooked spinach , kale , chard , or peas", "i've made it without bacon , and i've also made and loved , loved , loved it with cooked sausage meat", "cubes of ham are another good idea", "nuts are a great addition , as are chunks of apple or pear or pieces of chestnut" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "low-protein", "main-dish", "side-dishes", "vegetables", "french", "european", "dinner-party", "fall", "holiday-event", "vegetarian", "grains", "dietary", "one-dish-meal", "thanksgiving", "low-sodium", "halloween", "seasonal", "low-calorie", "low-carb", "egg-free", "free-of-something", "low-in-something", "pasta-rice-and-grains", "squash", "4-hours-or-less", "pumpkin" ], "nutrition": { "calories": 345.8, "total_fat": 26.0, "sugar": 23.0, "sodium": 21.0, "protein": 24.0, "saturated_fat": 47.0, "carbohydrates": 13.0 }, "raw_text": "pumpkin stuffed with everything good\nIngredients:\nwhole pumpkin\npepper\nstale bread\ncheese\ngarlic cloves\nvegetarian bacon\nfresh chives\nfresh thyme\nheavy cream\nnutmeg\nSteps:\nas written:\ncenter a rack in the oven and preheat the oven to 350 degrees f\nline a baking sheet with a silicone baking mat or parchment , or find a dutch oven with a diameter that's just a tiny bit larger than your pumpkin\nif you bake the pumpkin in a casserole , it will keep its shape , but it might stick to the casserole , so you'll have to serve it from the pot which is an appealingly homey way to serve it\nif you bake it on a baking sheet , you can present it freestanding , but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy\nhowever , since i love the way the unencumbered pumpkin looks in the center of the table , i've always taken my chances with the baked-on-a-sheet method , and so far , i've been lucky\nusing a very sturdy knife and caution cut a cap out of the top of the pumpkin\nit's easiest to work your knife around the top of the pumpkin at a 45-degree angle\nyou want to cut off enough of the top to make it easy for you to work inside the pumpkin\nclear away the seeds and strings from the cap and from inside the pumpkin\nseason the inside of the pumpkin generously with salt and pepper , and put it on the baking sheet or in the pot\ntoss the bread , cheese , garlic , bacon , and herbs together in a bowl\nseason with pepper you probably have enough salt from the bacon and cheese , but taste to be sure and pack the mix into the pumpkin\nthe pumpkin should be well filled you might have a little too much filling , or you might need to add to it\nstir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin\nagain , you might have too much or too little you don't want the ingredients to swim in cream , but you do want them nicely moistened\nput the cap in place and bake the pumpkin for about 2 hours check after 90 minutes or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the\nbecause the pumpkin will have exuded liquid , i like to remove the cap during the last 20 minutes or so , so that the liquid can bake away and the top of the stuffing can brown a little\nwhen the pumpkin is ready , carefully , very carefully it's heavy , hot , and wobbly bring it to the table or transfer it to a platter that you'll bring to the table\nserving:\nyou have choices:you can cut wedges of the pumpkin and filling\nyou can spoon out portions of the filling , making sure to get a generous amount of pumpkin into the spoonful\nor you can dig into the pumpkin with a big spoon , pull the pumpkin meat into the filling , and then mix everything up\ni'm a fan of the pull-and-mix option\nserved in hearty portions followed by a salad , the pumpkin is a perfect cold-weather main course\nserved in generous spoonfuls or wedges , it's just right alongside the thanksgiving turkey\nstoring:\nit's really best to eat this as soon as it's ready\nhowever , if you've got leftovers , you can scoop them out of the pumpkin , mix them up , cover , and chill them\nreheat them the next day\ngreenspan's stuffing ideas:\nthere are many ways to vary this arts-and-crafts project\ninstead of bread , i've filled the pumpkin with cooked rice when it's baked , it's almost risotto-like\nand , with either bread or rice , on different occasions i've added cooked spinach , kale , chard , or peas\ni've made it without bacon , and i've also made and loved , loved , loved it with cooked sausage meat\ncubes of ham are another good idea\nnuts are a great addition , as are chunks of apple or pear or pieces of chestnut\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nlow-protein\nmain-dish\nside-dishes\nvegetables\nfrench\neuropean\ndinner-party\nfall\nholiday-event\nvegetarian\ngrains\ndietary\none-dish-meal\nthanksgiving\nlow-sodium\nhalloween\nseasonal\nlow-calorie\nlow-carb\negg-free\nfree-of-something\nlow-in-something\npasta-rice-and-grains\nsquash\n4-hours-or-less\npumpkin", "text_length": 4046 }, { "id": "358745", "title": "tomato salad lots of ways", "description": "i wanted to put this here for safe keeping since i can never have enough ways to eat tomatos;) be sure to look through all of the variations before you round up your ingredients!!", "minutes": 20, "ingredients": [ "tomatoes", "extra virgin olive oil", "sea salt", "fresh ground pepper" ], "steps": [ "cut the tomato in 1 / 4-inch slices parallel with the equator", "discard the pole ends and arrange the sliced tomatoes on 1 large or 3 individual plates", "drizzle with olive oil , and season with salt and pepper", "let the salad rest for 10 or 15 minutes so that the flavors can mingle , but serve it within an hour of preparation", "be sure to have plenty of good , crusty bread on hand to soak up the delicious juices that gather on the plate", "variations:", "italian parsley & garlic: sprinkle 2 or 3 cloves of crushed and minced garlic and 3 tablespoons of minced fresh italian parsley over the tomatoes before adding the olive oil", "italian parsley , garlic , & grated cheese: sprinkle 2 or 3 cloves of crushed and minced garlic , 3 tablespoons of minced fresh italian parsley over the tomatoes before adding the olive oil", "scatter 2 ounces of grated hard cheese over the tomatoes after the olive oil has been added", "tomatoes with shaved parmegiano and garlic: sprinkle 2 cloves of crushed and minced garlic over the tomatoes before adding the olive oil", "using a vegetable peeler , make 15 to 20 curls of imported parmigiano cheese and scatter them over the tomatoes", "mozzarella fresca & fresh basil: tuck 8 slices of mozzarella fresca here and there between the slices of tomato before adding the olive oil", "cut 10 to 12 leaves of fresh basil into very thin , lengthwise strips and scatter them over the surface of the salad", "peppers & cucumbers: before adding the olive oil , scatter 2 or 3 cloves of crushed and minced garlic over the tomatoes", "cut 2 medium or 1 large lemon cucumber into very thin slices and tuck them in between slices of tomatoes", "cut 1 medium-sized , medium-hot pepper , such as a pasilla , into thin rounds and tuck them here and there between the tomatoes and cucumbers", "lemons: slice 1 lemon very thinly and tuck the slices here and there in between the slices of tomato before adding the olive oil", "lemons , chilies , and cilantro: cut 1 lemon into very thin slices and tuck them here and there between the slices of tomato", "remove the stems and seeds and cut 1 jalapeo pepper or 2 serrano peppers into thin julienne and scatter the peppers over the surface of the salad before adding the olive oil", "add the olive oil , salt , and pepper , and then sprinkle 1 / 2 cup fresh cilantro leaves over the salad", "tuna & lemon: drain a 6 1 / 2-ounce can of imported tuna and scatter the tuna over the tomatoes before adding the olive oil", "add 2 or 3 cloves of crushed and minced garlic", "drizzle with the olive oil and squeeze the juice of 1 / 2 lemon over the salad before adding salt and pepper", "anchovies , onions , and olives: peel a medium-sized sweet red onion and slice it into 1 / 8-inch rounds", "add the onion slices randomly on top of the tomatoes and then drape 6 to 8 canned anchovy fillets , cut in half , over the onions and tomatoes", "cut the anchovy fillets in half and drape them over the vegetables", "scatter 3 / 4 cup pitted kalamata , nicoise , or salt-cured olives over the salad , and then add the olive oil , salt , and pepper", "feta cheese , oregano , olives , & anchovies: soak 8 anchovy fillets in 2 tablespoons of red wine vinegar for 30 minutes", "cut 2 ounces of feta cheese into small cubes and scatter it over the tomatoes before adding the olive oil", "add 1 / 4 cup pitted and coarsely chopped kalamata olives to the salad", "drain the anchovies , cut them in half , and arrange them over the tomatoes , cheese , and olives", "scatter the feta cheese and the olives over the tomatoes", "add the olive oil , salt , and pepper , and then sprinkle 1 tablespoon of minced fresh oregano leaves over the salad" ], "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "salads", "vegetables", "easy", "no-cook", "potluck", "dinner-party", "low-fat", "summer", "dietary", "low-sodium", "low-cholesterol", "seasonal", "low-saturated-fat", "low-calorie", "low-carb", "healthy-2", "low-in-something", "tomatoes", "brunch", "to-go", "technique" ], "nutrition": { "calories": 43.7, "total_fat": 0.0, "sugar": 25.0, "sodium": 0.0, "protein": 4.0, "saturated_fat": 0.0, "carbohydrates": 3.0 }, "raw_text": "tomato salad lots of ways\nIngredients:\ntomatoes\nextra virgin olive oil\nsea salt\nfresh ground pepper\nSteps:\ncut the tomato in 1 / 4-inch slices parallel with the equator\ndiscard the pole ends and arrange the sliced tomatoes on 1 large or 3 individual plates\ndrizzle with olive oil , and season with salt and pepper\nlet the salad rest for 10 or 15 minutes so that the flavors can mingle , but serve it within an hour of preparation\nbe sure to have plenty of good , crusty bread on hand to soak up the delicious juices that gather on the plate\nvariations:\nitalian parsley & garlic: sprinkle 2 or 3 cloves of crushed and minced garlic and 3 tablespoons of minced fresh italian parsley over the tomatoes before adding the olive oil\nitalian parsley , garlic , & grated cheese: sprinkle 2 or 3 cloves of crushed and minced garlic , 3 tablespoons of minced fresh italian parsley over the tomatoes before adding the olive oil\nscatter 2 ounces of grated hard cheese over the tomatoes after the olive oil has been added\ntomatoes with shaved parmegiano and garlic: sprinkle 2 cloves of crushed and minced garlic over the tomatoes before adding the olive oil\nusing a vegetable peeler , make 15 to 20 curls of imported parmigiano cheese and scatter them over the tomatoes\nmozzarella fresca & fresh basil: tuck 8 slices of mozzarella fresca here and there between the slices of tomato before adding the olive oil\ncut 10 to 12 leaves of fresh basil into very thin , lengthwise strips and scatter them over the surface of the salad\npeppers & cucumbers: before adding the olive oil , scatter 2 or 3 cloves of crushed and minced garlic over the tomatoes\ncut 2 medium or 1 large lemon cucumber into very thin slices and tuck them in between slices of tomatoes\ncut 1 medium-sized , medium-hot pepper , such as a pasilla , into thin rounds and tuck them here and there between the tomatoes and cucumbers\nlemons: slice 1 lemon very thinly and tuck the slices here and there in between the slices of tomato before adding the olive oil\nlemons , chilies , and cilantro: cut 1 lemon into very thin slices and tuck them here and there between the slices of tomato\nremove the stems and seeds and cut 1 jalapeo pepper or 2 serrano peppers into thin julienne and scatter the peppers over the surface of the salad before adding the olive oil\nadd the olive oil , salt , and pepper , and then sprinkle 1 / 2 cup fresh cilantro leaves over the salad\ntuna & lemon: drain a 6 1 / 2-ounce can of imported tuna and scatter the tuna over the tomatoes before adding the olive oil\nadd 2 or 3 cloves of crushed and minced garlic\ndrizzle with the olive oil and squeeze the juice of 1 / 2 lemon over the salad before adding salt and pepper\nanchovies , onions , and olives: peel a medium-sized sweet red onion and slice it into 1 / 8-inch rounds\nadd the onion slices randomly on top of the tomatoes and then drape 6 to 8 canned anchovy fillets , cut in half , over the onions and tomatoes\ncut the anchovy fillets in half and drape them over the vegetables\nscatter 3 / 4 cup pitted kalamata , nicoise , or salt-cured olives over the salad , and then add the olive oil , salt , and pepper\nfeta cheese , oregano , olives , & anchovies: soak 8 anchovy fillets in 2 tablespoons of red wine vinegar for 30 minutes\ncut 2 ounces of feta cheese into small cubes and scatter it over the tomatoes before adding the olive oil\nadd 1 / 4 cup pitted and coarsely chopped kalamata olives to the salad\ndrain the anchovies , cut them in half , and arrange them over the tomatoes , cheese , and olives\nscatter the feta cheese and the olives over the tomatoes\nadd the olive oil , salt , and pepper , and then sprinkle 1 tablespoon of minced fresh oregano leaves over the salad\nTags:\n30-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\nlow-protein\nhealthy\n5-ingredients-or-less\nsalads\nvegetables\neasy\nno-cook\npotluck\ndinner-party\nlow-fat\nsummer\ndietary\nlow-sodium\nlow-cholesterol\nseasonal\nlow-saturated-fat\nlow-calorie\nlow-carb\nhealthy-2\nlow-in-something\ntomatoes\nbrunch\nto-go\ntechnique", "text_length": 4043 }, { "id": "225319", "title": "galette de bretagne buckwheat crepes from brittany france", "description": "this authentic recipe is from a small fishing village in brittany france, and makes up a huge amount (about 100 galettes) which are like crepes but for savoury fillings. the recipe is from a local restaurant so use the change feature to scale the amounts down to your needs. do try and use real buckwheat flower. hard to find but worth it. the trick is to prepare before hand, so get your mixture ready, then grate your cheese and prep your ham, spinach etc. note that the ingredients only caters for the galettes and not the fillings which you make to order. for the usual filling described below, plan on also having an egg, two thin slices of ham, and a handful of spinach leaves per galette.", "minutes": 25, "ingredients": [ "buckwheat flour", "rock salt", "eggs", "milk", "water", "butter" ], "steps": [ "put the dry buckwheat flour and salt into the bowl , then with a spoon push the mix to the edges of the bowl leaving a hole in the center", "then pour some of the milk and add some of the eggs into the center of the bowl", "with a spoon slowly fold in a little of the flour into the liquid and mix , always keeping the liquid soupy in texture", "continue to slowly add the milk and eggs to the center of the bowl and fold in the flour in this way so the mix is never sticky but rather always soupy", "doing this results in a non-lumpy mix that is very smooth", "mix for a few minutes with an electric mixer , while slowly adding the water to the bowl while mixing", "add the water as the flour thickens so that the mixture doesn't become sticky", "the final mixture should be more watery than you would expect for north american pancakes , roughly the the consistency of melted chocolate", "leave for a few hours in the fridge", "after the mix is chilled , check the consistency , if it is too hard then add enough extra water to make mix smooth", "again , it should be smooth , silky and as runny as melted chocolate", "the mix is now ready to use", "to make each galette , heat up two elements on your cooker", "one at maximum temperature , the other on a medium heat", "place a very flat griddle or large frying pan on the maximum temperature hottest element of the cooker to heat up", "add 5 grams of butter to the heated frying pan and wait till it melts and turns brown", "then wipe the whole frying surface with paper towel to remove the butter leaving the pan lightly greased", "don't be afraid to reuse your paper towel and skip fresh butter between galettes", "lift your frying pan slightly off the grill , and add one ladle of mix to the hot pan , so it covers a large surface very thinly", "quickly tilt the pan so the mix runs over the whole surface evenly to the edges", "try not to add a second ladle to the pan - this doesn't work well , better to live with some holes in the galette", "cook the galette for 10-15 seconds on the highest heat , then start to lift the edges of the whole galette up from the pan with a non-stick flat mixing spoon", "when you can get a good edge up with the spoon , move the pan to the lower heat element of the cooker", "lift up a good edge of the galette from the pan with the spoon , and with your fingers lift up the whole galette off the non-stick pan and then flip it over", "the underside should be golden brown with a very few brown spots", "keep the pan on the lower medium heat", "now add the fillings to the top of the galette's cooked side", "filling", "a usual filling is made like this: sprinkle on a little grated gruyre cheese , then break an egg yolk over the cheese in the center of the galette", "to this , add 2 slices of diced ham onto the runny egg yolk , and then top it off with a handful of torn spinach leaves", "the trick is not to overfill the galette", "alternatively try different types of cheese , like brie or cheddar , or skip the egg , or skip the ham / spinach", "try out loads of combinations - it's like pizzas , you can design your own", "let the toppings cook for up to about 1 minute", "this is the reason to only use egg yolks , if runny they are nice , egg whites however are not nice undercooked", "now , fold the cooked edges of the galette into the center to make a square , to hold the filling", "use a spatula to press down on the folded mix so it holds its shape", "carefully flip over the parcel , again press down on it with a spatula", "the galette should have nice golden colour and some little brown spots on it", "serve immediately" ], "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "for-large-groups", "pies-and-tarts", "desserts", "lunch", "eggs-dairy", "french", "easy", "european", "refrigerator", "beginner-cook", "crusts-pastry-dough-2", "grains", "cheese", "eggs", "dietary", "sandwiches", "comfort-food", "pasta-rice-and-grains", "brunch", "taste-mood", "savory", "equipment", "small-appliance", "mixer", "number-of-servings", "presentation", "served-hot" ], "nutrition": { "calories": 244.4, "total_fat": 12.0, "sugar": 5.0, "sodium": 3.0, "protein": 18.0, "saturated_fat": 20.0, "carbohydrates": 12.0 }, "raw_text": "galette de bretagne buckwheat crepes from brittany france\nIngredients:\nbuckwheat flour\nrock salt\neggs\nmilk\nwater\nbutter\nSteps:\nput the dry buckwheat flour and salt into the bowl , then with a spoon push the mix to the edges of the bowl leaving a hole in the center\nthen pour some of the milk and add some of the eggs into the center of the bowl\nwith a spoon slowly fold in a little of the flour into the liquid and mix , always keeping the liquid soupy in texture\ncontinue to slowly add the milk and eggs to the center of the bowl and fold in the flour in this way so the mix is never sticky but rather always soupy\ndoing this results in a non-lumpy mix that is very smooth\nmix for a few minutes with an electric mixer , while slowly adding the water to the bowl while mixing\nadd the water as the flour thickens so that the mixture doesn't become sticky\nthe final mixture should be more watery than you would expect for north american pancakes , roughly the the consistency of melted chocolate\nleave for a few hours in the fridge\nafter the mix is chilled , check the consistency , if it is too hard then add enough extra water to make mix smooth\nagain , it should be smooth , silky and as runny as melted chocolate\nthe mix is now ready to use\nto make each galette , heat up two elements on your cooker\none at maximum temperature , the other on a medium heat\nplace a very flat griddle or large frying pan on the maximum temperature hottest element of the cooker to heat up\nadd 5 grams of butter to the heated frying pan and wait till it melts and turns brown\nthen wipe the whole frying surface with paper towel to remove the butter leaving the pan lightly greased\ndon't be afraid to reuse your paper towel and skip fresh butter between galettes\nlift your frying pan slightly off the grill , and add one ladle of mix to the hot pan , so it covers a large surface very thinly\nquickly tilt the pan so the mix runs over the whole surface evenly to the edges\ntry not to add a second ladle to the pan - this doesn't work well , better to live with some holes in the galette\ncook the galette for 10-15 seconds on the highest heat , then start to lift the edges of the whole galette up from the pan with a non-stick flat mixing spoon\nwhen you can get a good edge up with the spoon , move the pan to the lower heat element of the cooker\nlift up a good edge of the galette from the pan with the spoon , and with your fingers lift up the whole galette off the non-stick pan and then flip it over\nthe underside should be golden brown with a very few brown spots\nkeep the pan on the lower medium heat\nnow add the fillings to the top of the galette's cooked side\nfilling\na usual filling is made like this: sprinkle on a little grated gruyre cheese , then break an egg yolk over the cheese in the center of the galette\nto this , add 2 slices of diced ham onto the runny egg yolk , and then top it off with a handful of torn spinach leaves\nthe trick is not to overfill the galette\nalternatively try different types of cheese , like brie or cheddar , or skip the egg , or skip the ham / spinach\ntry out loads of combinations - it's like pizzas , you can design your own\nlet the toppings cook for up to about 1 minute\nthis is the reason to only use egg yolks , if runny they are nice , egg whites however are not nice undercooked\nnow , fold the cooked edges of the galette into the center to make a square , to hold the filling\nuse a spatula to press down on the folded mix so it holds its shape\ncarefully flip over the parcel , again press down on it with a spatula\nthe galette should have nice golden colour and some little brown spots on it\nserve immediately\nTags:\n30-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nfor-large-groups\npies-and-tarts\ndesserts\nlunch\neggs-dairy\nfrench\neasy\neuropean\nrefrigerator\nbeginner-cook\ncrusts-pastry-dough-2\ngrains\ncheese\neggs\ndietary\nsandwiches\ncomfort-food\npasta-rice-and-grains\nbrunch\ntaste-mood\nsavory\nequipment\nsmall-appliance\nmixer\nnumber-of-servings\npresentation\nserved-hot", "text_length": 4033 }, { "id": "418779", "title": "scallion wild rice crepes mushroom filled w red pepper sauce", "description": "from gourmet magazine (november 2002) these savory crepes are the perfect vegetarian entree for a fancy dinner party. each component can be made 2-days ahead, then assembled at the last minute. not difficult to make, but there are a lot of steps. the result is worth the effort! recipe by shelly wiseman. (can substitute jarred roasted red peppers. and green onions are the same as a scallion...) edited to add: sauted portabello strips can completely replace all the fussiness with the dried mushrooms. i also served this with creamed spinach in place of the red pepper sauce. just depends on what color looks best to you.", "minutes": 135, "ingredients": [ "water", "wild rice", "salt", "whole milk", "eggs", "unsalted butter", "all-purpose flour", "black pepper", "scallion", "red bell peppers", "olive oil", "balsamic vinegar", "dried porcini mushrooms", "cremini mushrooms", "garlic cloves", "fresh rosemary", "fresh thyme" ], "steps": [ "make crpe batter:", "bring 4 cups water to a boil in a 2-quart heavy saucepan , then add rice and 1 / 2 teaspoon salt", "reduce heat and cook , covered , over low heat until rice is tender and grains are split open , 1 to 1 1 / 4 hours", "drain well in a colander and cool to warm", "blend together milk , eggs , 3 tablespoons butter , flour , pepper , remaining teaspoon salt , and 1 cup cooked wild rice in a blender until smooth , about 1 minute", "transfer to a large bowl and stir in scallions and 1 1 / 2 cups cooked wild rice", "let batter stand , covered , at room temperature 1 hour", "make sauce while rice cooks:", "roast bell peppers on racks of gas burners over high heat , turning with tongs , until skins are blackened , 10 to 12 minutes", "transfer to a large bowl and cover tightly with plastic wrap , then let stand 20 minutes", "when cool enough to handle , peel peppers , discarding stems and seeds , and coarsely chop", "pure peppers with water , oil , vinegar , and salt in cleaned blender until smooth", "season with pepper and pour into a small heavy saucepan", "make filling while batter stands:", "soak porcini in boiling-hot water in a small bowl until softened , about 20 minutes", "lift porcini out , squeezing liquid back into bowl , then rinse porcini and finely chop", "pour soaking liquid through a sieve lined with a dampened paper towel into another small bowl", "heat oil and 1 tablespoon butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides , then saut porcini and cremini mushrooms , tossing with 2 wooden spatulas or spoons , until wilted and any liquid mushrooms give off is evaporated , 3 to 5 minutes", "add garlic , rosemary , thyme , salt , and remaining tablespoon butter and saut , stirring , 1 minute", "add porcini soaking liquid and boil until most of liquid is evaporated and mushrooms are tender , 3 to 5 minutes", "season with salt and pepper", "cook and assemble crpes:", "line a plate with 1 square of wax paper", "heat crpe pan over moderate heat until hot , then brush lightly with some melted butter", "spoon about 1 / 3 cup batter into pan , tilting and rotating to coat bottom", "cook until underside is lightly browned , about 1 minute , then loosen crpe with a heatproof plastic spatula and flip over with your fingers", "cook crpe until other side is lightly browned , about 1 minute , and transfer to wax-paper-lined plate", "top crpe with another square of wax paper", "make more crpes with remaining batter , brushing pan lightly with butter as needed", "preheat oven to 400f", "brush some melted butter on bottom of a large shallow baking pan", "spread 1 / 4 cup filling centered over half of 1 crpe , then fold other half over filling to form a half-moon", "fold half-moon in thirds , overlapping outer sections , and transfer to baking pan", "repeat procedure with 11 more crpes , arranging in 1 layer in baking pan", "brush crpes generously with remaining melted butter and bake in upper third of oven until outsides are crisp and filling is heated through , about 15 minutes", "while crpes are baking , heat sauce over low heat until hot , about 5 minutes", "put sauce on each of 6 plates and top with 2 crpes", "cooks", "wild rice can be cooked 2 days ahead and cooled , uncovered , then chilled , covered", "red pepper sauce can be made 2 days ahead and chilled , covered", "filling can be made 1 day ahead and cooled , uncovered , then chilled , covered", "crpes can be made and filled 1 day ahead and chilled , wrapped in foil", "brush with melted butter just before baking" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "low-protein", "main-dish", "vegetables", "french", "european", "dinner-party", "vegetarian", "food-processor-blender", "dietary", "low-calorie", "low-carb", "mushrooms", "low-in-something", "equipment", "small-appliance", "4-hours-or-less" ], "nutrition": { "calories": 583.9, "total_fat": 53.0, "sugar": 38.0, "sodium": 52.0, "protein": 34.0, "saturated_fat": 79.0, "carbohydrates": 18.0 }, "raw_text": "scallion wild rice crepes mushroom filled w red pepper sauce\nIngredients:\nwater\nwild rice\nsalt\nwhole milk\neggs\nunsalted butter\nall-purpose flour\nblack pepper\nscallion\nred bell peppers\nolive oil\nbalsamic vinegar\ndried porcini mushrooms\ncremini mushrooms\ngarlic cloves\nfresh rosemary\nfresh thyme\nSteps:\nmake crpe batter:\nbring 4 cups water to a boil in a 2-quart heavy saucepan , then add rice and 1 / 2 teaspoon salt\nreduce heat and cook , covered , over low heat until rice is tender and grains are split open , 1 to 1 1 / 4 hours\ndrain well in a colander and cool to warm\nblend together milk , eggs , 3 tablespoons butter , flour , pepper , remaining teaspoon salt , and 1 cup cooked wild rice in a blender until smooth , about 1 minute\ntransfer to a large bowl and stir in scallions and 1 1 / 2 cups cooked wild rice\nlet batter stand , covered , at room temperature 1 hour\nmake sauce while rice cooks:\nroast bell peppers on racks of gas burners over high heat , turning with tongs , until skins are blackened , 10 to 12 minutes\ntransfer to a large bowl and cover tightly with plastic wrap , then let stand 20 minutes\nwhen cool enough to handle , peel peppers , discarding stems and seeds , and coarsely chop\npure peppers with water , oil , vinegar , and salt in cleaned blender until smooth\nseason with pepper and pour into a small heavy saucepan\nmake filling while batter stands:\nsoak porcini in boiling-hot water in a small bowl until softened , about 20 minutes\nlift porcini out , squeezing liquid back into bowl , then rinse porcini and finely chop\npour soaking liquid through a sieve lined with a dampened paper towel into another small bowl\nheat oil and 1 tablespoon butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides , then saut porcini and cremini mushrooms , tossing with 2 wooden spatulas or spoons , until wilted and any liquid mushrooms give off is evaporated , 3 to 5 minutes\nadd garlic , rosemary , thyme , salt , and remaining tablespoon butter and saut , stirring , 1 minute\nadd porcini soaking liquid and boil until most of liquid is evaporated and mushrooms are tender , 3 to 5 minutes\nseason with salt and pepper\ncook and assemble crpes:\nline a plate with 1 square of wax paper\nheat crpe pan over moderate heat until hot , then brush lightly with some melted butter\nspoon about 1 / 3 cup batter into pan , tilting and rotating to coat bottom\ncook until underside is lightly browned , about 1 minute , then loosen crpe with a heatproof plastic spatula and flip over with your fingers\ncook crpe until other side is lightly browned , about 1 minute , and transfer to wax-paper-lined plate\ntop crpe with another square of wax paper\nmake more crpes with remaining batter , brushing pan lightly with butter as needed\npreheat oven to 400f\nbrush some melted butter on bottom of a large shallow baking pan\nspread 1 / 4 cup filling centered over half of 1 crpe , then fold other half over filling to form a half-moon\nfold half-moon in thirds , overlapping outer sections , and transfer to baking pan\nrepeat procedure with 11 more crpes , arranging in 1 layer in baking pan\nbrush crpes generously with remaining melted butter and bake in upper third of oven until outsides are crisp and filling is heated through , about 15 minutes\nwhile crpes are baking , heat sauce over low heat until hot , about 5 minutes\nput sauce on each of 6 plates and top with 2 crpes\ncooks\nwild rice can be cooked 2 days ahead and cooled , uncovered , then chilled , covered\nred pepper sauce can be made 2 days ahead and chilled , covered\nfilling can be made 1 day ahead and cooled , uncovered , then chilled , covered\ncrpes can be made and filled 1 day ahead and chilled , wrapped in foil\nbrush with melted butter just before baking\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nlow-protein\nmain-dish\nvegetables\nfrench\neuropean\ndinner-party\nvegetarian\nfood-processor-blender\ndietary\nlow-calorie\nlow-carb\nmushrooms\nlow-in-something\nequipment\nsmall-appliance\n4-hours-or-less", "text_length": 4024 }, { "id": "288125", "title": "perfect homemade pasta or spaghetti for kitchenaid mixers", "description": "per the internet site where the recipe was posted, this recipe is from chef andrea apuzzo of andrea's restaurant in new orleans. my sweet hubby gave me a kitchenaid mixer for christmas, and i recently bought the pasta roller & cutter attachments for it. i have tried many, many homemade pasta recipes and finally found one that was perfect! i made it last night for the first time and it made 1.5 pounds of pasta (commercially packaged pasta is normally 1 pound). i cut it really thin for spaghetti, and i'm going to use it for everything now. can't wait to try making homemade ravioli, using this recipe. prep time includes \"rest\" period for dough & 10 minutes of drying time. cooking time includes 10 minutes to bring water to a boil.", "minutes": 135, "ingredients": [ "semolina flour", "all-purpose flour", "eggs", "extra virgin olive oil", "salt", "cold water" ], "steps": [ "combine the semolina flour , all purpose flour , and salt in a large bowl", "using a fork , mix these ingredients together , then using a sifter , sift into another bowl", "set aside", "in a separate bowl , combine the eggs & beat well with a fork", "add extra-virgin olive oil to the eggs and mix with a fork", "add the cold water to the egg & olive oil mixture , and mix with a fork", "pour the liquid ingredients into your mixer bowl and attach the flat beater", "add half of the sifted flour mixture , turn to speed 2 and mix 20 seconds", "add the rest of the sifted flour mixture and mix an additional 20 seconds", "exchange flat beater for the dough hook", "turn to speed 2 and knead for 2 to 3 minutes , until a dough ball is formed", "remove dough from bowl and hand-knead for 2 to 3 minutes", "it should not stick to your fingers or fall apart", "to test for the correct consistency , pinch a small amount of dough together after kneading for 2 to 3 minutes -- if the dough stays together without sticking to your fingers or falling apart , it should work well", "if too soft , add more flour by dusting the top of the dough and knead some more , continuing to dust the dough with flour until achieving the right consistency", "if too dry , wet your hands and knead some more , continuing to wet your hands a little at a time & knead until the right consistency", "wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour", "remove dough from refrigerator and let it rest for 15 minutes", "using your hands , roll dough into a log , about 12 inches long", "cut log into 8 slices , then flatten each piece slightly", "spread slices out so they aren't touching and cover with plastic wrap", "using the widest setting , turn mixer to speed 2 and taking one piece of the flattened dough , feed through rollers", "fold dough in half & roll again", "repeat 3 more times , lightly dusting the sheet of pasta in between each rolling if it feels the slightest bit sticky", "move adjustment knob to setting 2 and feed the dough sheet through the rollers once", "move adjustment knob to setting 3 and feed the dough sheet through the rollers once", "continue to increase roller setting until desired dough thickness is reached: 3 for thick \"kluski\" type egg noodles", "4 for standard egg noodles", "4 or 5 for lasagna noodles , fettuccine , spaghetti , and ravioli", "6 or 7 for tortellini , thin fettuccine , and linguine fini", "7 or 8 for very thin \"angel-hair\" type pasta / capellini or very fine linguine", "separate sheets once desired thickness is achieved with a thin towel or piece of plastic wrap dusted with flour , so the dough doesn't dry out too much", "to cut the noodles , exchange the pasta roller sheet attachment for the cutter attachment of choice , either the fettucine cutter for wider noodles or the spaghetti cutter for spaghetti or linguine", "run each sheet through the cutter", "i prefer to use the longer sheets , rather than cutting them in half or thirds , as this reduces the time it takes to cut each sheet & hang to dry", "after cutting each sheet , hang to dry on a pasta rack", "dry for a minimum of 10 minutes", "if you don't have a pasta rack , plastic hangers work great ! important: flour the pasta rack or the plastic hangers before placing pasta on them", "also , separate the strips of pasta as best you can , so they aren't touching", "this way they won't dry sticking together", "if you want to dry the pasta for later use , dry for several hours and then store in airtight plastic bags", "when ready to cook , boil your water and add salt", "for the 1", "5 pounds of pasta , i use 2 teaspoons of salt", "oil in the water is not necessary", "fresh pasta will cook faster than commercially bought pasta -- about 4 to 5 minutes in vigorously boiling water for el dente" ], "tags": [ "time-to-make", "main-ingredient", "cuisine", "preparation", "healthy", "pasta", "easy", "european", "italian", "dietary", "low-saturated-fat", "low-in-something", "pasta-rice-and-grains", "4-hours-or-less" ], "nutrition": { "calories": 296.8, "total_fat": 5.0, "sugar": 0.0, "sodium": 6.0, "protein": 20.0, "saturated_fat": 3.0, "carbohydrates": 18.0 }, "raw_text": "perfect homemade pasta or spaghetti for kitchenaid mixers\nIngredients:\nsemolina flour\nall-purpose flour\neggs\nextra virgin olive oil\nsalt\ncold water\nSteps:\ncombine the semolina flour , all purpose flour , and salt in a large bowl\nusing a fork , mix these ingredients together , then using a sifter , sift into another bowl\nset aside\nin a separate bowl , combine the eggs & beat well with a fork\nadd extra-virgin olive oil to the eggs and mix with a fork\nadd the cold water to the egg & olive oil mixture , and mix with a fork\npour the liquid ingredients into your mixer bowl and attach the flat beater\nadd half of the sifted flour mixture , turn to speed 2 and mix 20 seconds\nadd the rest of the sifted flour mixture and mix an additional 20 seconds\nexchange flat beater for the dough hook\nturn to speed 2 and knead for 2 to 3 minutes , until a dough ball is formed\nremove dough from bowl and hand-knead for 2 to 3 minutes\nit should not stick to your fingers or fall apart\nto test for the correct consistency , pinch a small amount of dough together after kneading for 2 to 3 minutes -- if the dough stays together without sticking to your fingers or falling apart , it should work well\nif too soft , add more flour by dusting the top of the dough and knead some more , continuing to dust the dough with flour until achieving the right consistency\nif too dry , wet your hands and knead some more , continuing to wet your hands a little at a time & knead until the right consistency\nwrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour\nremove dough from refrigerator and let it rest for 15 minutes\nusing your hands , roll dough into a log , about 12 inches long\ncut log into 8 slices , then flatten each piece slightly\nspread slices out so they aren't touching and cover with plastic wrap\nusing the widest setting , turn mixer to speed 2 and taking one piece of the flattened dough , feed through rollers\nfold dough in half & roll again\nrepeat 3 more times , lightly dusting the sheet of pasta in between each rolling if it feels the slightest bit sticky\nmove adjustment knob to setting 2 and feed the dough sheet through the rollers once\nmove adjustment knob to setting 3 and feed the dough sheet through the rollers once\ncontinue to increase roller setting until desired dough thickness is reached: 3 for thick \"kluski\" type egg noodles\n4 for standard egg noodles\n4 or 5 for lasagna noodles , fettuccine , spaghetti , and ravioli\n6 or 7 for tortellini , thin fettuccine , and linguine fini\n7 or 8 for very thin \"angel-hair\" type pasta / capellini or very fine linguine\nseparate sheets once desired thickness is achieved with a thin towel or piece of plastic wrap dusted with flour , so the dough doesn't dry out too much\nto cut the noodles , exchange the pasta roller sheet attachment for the cutter attachment of choice , either the fettucine cutter for wider noodles or the spaghetti cutter for spaghetti or linguine\nrun each sheet through the cutter\ni prefer to use the longer sheets , rather than cutting them in half or thirds , as this reduces the time it takes to cut each sheet & hang to dry\nafter cutting each sheet , hang to dry on a pasta rack\ndry for a minimum of 10 minutes\nif you don't have a pasta rack , plastic hangers work great ! important: flour the pasta rack or the plastic hangers before placing pasta on them\nalso , separate the strips of pasta as best you can , so they aren't touching\nthis way they won't dry sticking together\nif you want to dry the pasta for later use , dry for several hours and then store in airtight plastic bags\nwhen ready to cook , boil your water and add salt\nfor the 1\n5 pounds of pasta , i use 2 teaspoons of salt\noil in the water is not necessary\nfresh pasta will cook faster than commercially bought pasta -- about 4 to 5 minutes in vigorously boiling water for el dente\nTags:\ntime-to-make\nmain-ingredient\ncuisine\npreparation\nhealthy\npasta\neasy\neuropean\nitalian\ndietary\nlow-saturated-fat\nlow-in-something\npasta-rice-and-grains\n4-hours-or-less", "text_length": 4022 }, { "id": "142638", "title": "roast turkey complete dinner", "description": "this is a complete holiday dinner that will make you look good and your guests will thoroughly enjoy.", "minutes": 240, "ingredients": [ "whole turkey", "butter", "chicken broth", "salt", "ground black pepper", "onion powder", "garlic granules", "dried tarragon", "dried parsley flakes", "dried thyme", "dried basil", "dried sage", "paprika", "white bread", "celery ribs", "eggs", "salt and pepper", "yams", "dark brown sugar", "orange juice", "ground ginger", "five-spice powder", "unsalted butter", "salt and black pepper", "whole berry cranberry sauce", "blackberries", "raisins", "turkey gravy", "chicken livers" ], "steps": [ "directions for turkey:", "trust this recipe of mine , and i guarantee that you and your guests will have the best and juiciest turkey ever", "the cook time and the amounts of ingredients will vary , depending on the size of the bird", "remove giblets from both cavities at both ends and set aside", "rinse the bird inside and out and pat dry with paper towel", "place a rack into a large roasting pan , and then place the turkey onto the rack with the breast and legs up", "place your hand between the skin and the flesh from the rear of the turkey and slide a palm full of the butter all the way up to the front of the bird , so that the entire bird has butter between the skin and the flesh", "then place a glob of butter into the palm of your hand and generously rub the entire outside of the turkey with the butter", "generously sprinkle the entire bird with salt , freshly ground black pepper , onion powder , granulated garlic powder , tarragon , parsley flakes , thyme , basil and paprika", "pour about 1 / 4 to 1 / 2 inch of chicken broth in the bottom of the roasting pan , being careful not to wash any of the seasonings off the turkey", "completely tent the turkey with aluminum foil and place into a preheated 325f oven for about 1 1 / 2 hours", "remove the foil tent and wrap foil around the legs and wings", "baste the turkey and return it to the oven for the remainder of the cooking time , which will be when the interior temperature of the bird reaches 180 degrees , or until the juices run clear and not red when you puncture the bird between the thigh and the breast", "cooking time will vary depending on the size of the turkey", "i place my stuffing into baking dishes to bake", "directions for bread stuffing:", "place 2 tablespoons butter into a hot skillet", "when the butter is melted , add the small dices of celery , lightly sprinkle with salt , and saut until the celery pieces are tender", "transfer the celery with the pan juices to a large pot or a very large mixing bowl", "add the turkey or chicken stuffing", "tear the white bread into small , but not too small , pieces and add the bread to the mix", "add the 4 eggs", "season to taste with the herbs", "add a little water if necessary , but be careful not to make it too mushy , otherwise you will need to add more torn up white bread", "mix it well", "preheat oven to 325f spray baking dishes with pam or a non-stick spray , and fill the baking dishes with the stuffing mixture", "cover with aluminum foil and bake 30 to 45 minutes", "directions for candied yams or sweet potatoes:", "the other way is to place all of the ingredients into a large pot and cook the potatoes on top of the stove over medium heat and stirring every so often until potatoes are soft", "also , do not be afraid of adding more brown sugar and / or orange juice if needed", "directions for cranberry sauce supreme:", "in a large bowl , place the whole cranberry sauce and mix it well , so that there are no large jelled sections", "drain the blackberries and add them to the bowl", "add 1 cup of raisins", "mix well and it is ready to serve", "directions for giblet gravy:", "in a large skillet , pour in the chicken livers with their juice", "saut the livers , turning them , until they are done", "allow to slightly cool , and cut the livers into small , but not too small , pieces", "place the gravy into a large pot", "add the cut up chicken livers", "heat , stirring every so often", "add about 1 cup of the turkey drippings" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "main-dish", "side-dishes", "poultry", "american", "dinner-party", "heirloom-historical", "holiday-event", "turkey", "meat", "whole-turkey", "4-hours-or-less" ], "nutrition": { "calories": 5291.7, "total_fat": 243.0, "sugar": 1298.0, "sodium": 401.0, "protein": 702.0, "saturated_fat": 253.0, "carbohydrates": 203.0 }, "raw_text": "roast turkey complete dinner\nIngredients:\nwhole turkey\nbutter\nchicken broth\nsalt\nground black pepper\nonion powder\ngarlic granules\ndried tarragon\ndried parsley flakes\ndried thyme\ndried basil\ndried sage\npaprika\nwhite bread\ncelery ribs\neggs\nsalt and pepper\nyams\ndark brown sugar\norange juice\nground ginger\nfive-spice powder\nunsalted butter\nsalt and black pepper\nwhole berry cranberry sauce\nblackberries\nraisins\nturkey gravy\nchicken livers\nSteps:\ndirections for turkey:\ntrust this recipe of mine , and i guarantee that you and your guests will have the best and juiciest turkey ever\nthe cook time and the amounts of ingredients will vary , depending on the size of the bird\nremove giblets from both cavities at both ends and set aside\nrinse the bird inside and out and pat dry with paper towel\nplace a rack into a large roasting pan , and then place the turkey onto the rack with the breast and legs up\nplace your hand between the skin and the flesh from the rear of the turkey and slide a palm full of the butter all the way up to the front of the bird , so that the entire bird has butter between the skin and the flesh\nthen place a glob of butter into the palm of your hand and generously rub the entire outside of the turkey with the butter\ngenerously sprinkle the entire bird with salt , freshly ground black pepper , onion powder , granulated garlic powder , tarragon , parsley flakes , thyme , basil and paprika\npour about 1 / 4 to 1 / 2 inch of chicken broth in the bottom of the roasting pan , being careful not to wash any of the seasonings off the turkey\ncompletely tent the turkey with aluminum foil and place into a preheated 325f oven for about 1 1 / 2 hours\nremove the foil tent and wrap foil around the legs and wings\nbaste the turkey and return it to the oven for the remainder of the cooking time , which will be when the interior temperature of the bird reaches 180 degrees , or until the juices run clear and not red when you puncture the bird between the thigh and the breast\ncooking time will vary depending on the size of the turkey\ni place my stuffing into baking dishes to bake\ndirections for bread stuffing:\nplace 2 tablespoons butter into a hot skillet\nwhen the butter is melted , add the small dices of celery , lightly sprinkle with salt , and saut until the celery pieces are tender\ntransfer the celery with the pan juices to a large pot or a very large mixing bowl\nadd the turkey or chicken stuffing\ntear the white bread into small , but not too small , pieces and add the bread to the mix\nadd the 4 eggs\nseason to taste with the herbs\nadd a little water if necessary , but be careful not to make it too mushy , otherwise you will need to add more torn up white bread\nmix it well\npreheat oven to 325f spray baking dishes with pam or a non-stick spray , and fill the baking dishes with the stuffing mixture\ncover with aluminum foil and bake 30 to 45 minutes\ndirections for candied yams or sweet potatoes:\nthe other way is to place all of the ingredients into a large pot and cook the potatoes on top of the stove over medium heat and stirring every so often until potatoes are soft\nalso , do not be afraid of adding more brown sugar and / or orange juice if needed\ndirections for cranberry sauce supreme:\nin a large bowl , place the whole cranberry sauce and mix it well , so that there are no large jelled sections\ndrain the blackberries and add them to the bowl\nadd 1 cup of raisins\nmix well and it is ready to serve\ndirections for giblet gravy:\nin a large skillet , pour in the chicken livers with their juice\nsaut the livers , turning them , until they are done\nallow to slightly cool , and cut the livers into small , but not too small , pieces\nplace the gravy into a large pot\nadd the cut up chicken livers\nheat , stirring every so often\nadd about 1 cup of the turkey drippings\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nmain-dish\nside-dishes\npoultry\namerican\ndinner-party\nheirloom-historical\nholiday-event\nturkey\nmeat\nwhole-turkey\n4-hours-or-less", "text_length": 4022 }, { "id": "386570", "title": "real down home southern country biscuits and gravy", "description": "real, \"down home\" biscuits and gravy was originally \"poor folks' breakfast,\" but it was so good and became so popular that no self-respecting southern home today is complete without a good biscuit and gravy recipe. the gravy is still referred to by many as \"sawmill gravy,\" because gravy and biscuits was a quick, cheap, and filling breakfast that was served in the logging and sawmill camps throughout the south. real \"down home\" southern biscuits and gravy became so popular and such a staple in southern breakfast diets because it is nutritious, simple, easy, and inexpensive to make. the ingredients are simple and can be found in any kitchen. sausage gravy, egg gravy, and all the variations begin with the basic \"sawmill\" or \"milk\" gravy recipe. the recipe given here is the basic sawmill gravy recipe that is still used by most southerners. it is the recipe that my family has used for several generations. as for the biscuits, there are lots of complicated recipes for biscuits \"out there\", but the real, honest-to-goodness biscuits that are served up in most southern homes are simple and easy to make. the baking time is the most time consuming part of making good biscuits. the biscuit recipe i give here has also been used by my family for several generations. when made as directed, the results will be light, fluffy, melt-in-your-mouth biscuits that are delicious with the basic gravy recipe that i also give here, as well as with one's favorite jam, jelly, marmalade, molasses, or honey--or just split open with a little butter melted inside. to make sausage gravy or other variations, cook up the sausage first and use the fat from it to make the rue for the gravy. break up the sausage into small pieces and set within easy reach before starting the gravy when the gravy has thickened, stir in the sausage or other ingredients that you may have in mind. adding other ingredients is the last step in making variations of the basic \"sawmill\" or milk gravy recipe. in the biscuit recipe, martha white self-rising flour is preferred. it is finer ground flour than almost any other flour on the market, has superb leavening, and yields lighter biscuits. if plain flour is used, add 1-1/4 tsp of double-acting baking powder and 1/4 tsp of salt per cup of flour. these pertain to all-purpose flour only and should be omitted when using self-rising flour. also, the rule of thumb for eggs is to use 1 egg for every 2 cups of flour. when making biscuits and gravy, one thing should be remembered: make the biscuits first, and make the gravy while the biscuits are baking. preheat oven to 350 degrees f. baking time for biscuits is 20-30 minutes, depending on your oven. some ovens run a little hot or cool, so baking time may vary slightly.", "minutes": 70, "ingredients": [ "self-rising flour", "egg", "oil", "buttermilk", "flour", "evaporated milk", "water", "salt", "black pepper" ], "steps": [ "for the biscuits:", "wash hands", "sift flour into a medium or large mixing bowl", "shake the bowl side-to-side lightly to even out the flour", "beat the eggs slightly to blend yolks and whites", "combine oil and egg with half the buttermilk and pour into the flour", "mix thoroughly with a large spoon or fork , or use your hand to squeeze the dough through your fingers , until the dough is well blended", "add the remaining buttermilk , a little at a time , blending into the dough after each addition , until the right consistency is achieved", "the dough should be just firm enough to form into balls but light enough to slump slightly when placed onto the baking sheet", "experience will enable you to tell from the feel of the dough", "if dough is too light , add flour , 1 tablespoon at a time , mixing thoroughly each time , until the dough is the right consistency", "if dough is too dense , add buttermilk , 1 tablespoon at a time , blending well into the dough after each addition , until the dough is the right consistency", "clean the dough off your hands , then rinse and dry them", "flour the palms and fingers of both hands to prevent the dough from sticking to them", "pinch off a handful of dough roughly 2 / 3 the size you want your biscuits to be and roll it between your hands in a circular motion , using just enough pressure to form a ball", "shaping the dough will flour the outside of the biscuit", "place the ball of dough onto an ungreased baking sheet and press down with fingers just enough to flatten the dough slightly and form the biscuit shape", "repeat , flouring hands after each dough ball is formed and placing biscuits about 1 / 2-inch to 3 / 4-inch apart , until all the dough is used up", "cathead biscuits", "for cathead biscuits , use about half again as much dough for each biscuit as you would use for regular size biscuits , leaving them thicker than for regular biscuits", "place cat-head biscuits about 3 / 4-inch apart on the baking sheet", "place the pan of biscuits as close to the vertical center of the preheated 350-degree oven as your rack guides will allow and bake for 20-30 minutes", "check biscuits after 20 minutes and periodically thereafter until done", "biscuits will be done when the tops are golden brown", "cathead biscuits will take longer to bake", "the lower edges of the biscuits may be slightly lighter than the center", "remove biscuits from oven when done", "serve hot", "makes 8 to 10 biscuits , or 4 to 5 cathead biscuits", "for the gravy", "mix evaporated milk and water and set aside within reach", "in a large , cast iron skillet , combine oil , flour , salt , and pepper", "over medium-high heat , stir in flour until blended with oil", "with a fork , tines flat against the skillet's bottom , stir the mixture constantly , using a back-and-forth motion , until it begins to brown very slightly", "do not allow the flour to scorch or burn", "when flour has browned slightly , pour in milk , all at once , stirring constantly", "continue to stir , scraping the bottom of the skillet as you stir , in the manner previously described , to keep flour and milk from scorching and to keep lumps from forming", "bring to a boil , stirring constantly", "as soon as the mixture boils , marked by a sudden foaming up of the mixture , reduce heat to medium so that mixture simmers but does not boil over", "briefly lift pan from heat if necessary to keep contents from boiling over", "don't forget to use a pot holder to avoid being burned", "continue to stir vigorously , as described above , until gravy achieves desired thickness , usually within a minute or two after boiling", "when the gravy is the desired thickness , immediately remove from heat", "serve from the skillet or pour into a serving bowl", "add additional salt and pepper if needed", "serves 4" ], "tags": [ "weeknight", "time-to-make", "course", "cuisine", "preparation", "occasion", "north-american", "breads", "breakfast", "american", "southern-united-states", "easy", "rolls-biscuits", "4-hours-or-less" ], "nutrition": { "calories": 610.4, "total_fat": 50.0, "sugar": 12.0, "sodium": 46.0, "protein": 32.0, "saturated_fat": 39.0, "carbohydrates": 20.0 }, "raw_text": "real down home southern country biscuits and gravy\nIngredients:\nself-rising flour\negg\noil\nbuttermilk\nflour\nevaporated milk\nwater\nsalt\nblack pepper\nSteps:\nfor the biscuits:\nwash hands\nsift flour into a medium or large mixing bowl\nshake the bowl side-to-side lightly to even out the flour\nbeat the eggs slightly to blend yolks and whites\ncombine oil and egg with half the buttermilk and pour into the flour\nmix thoroughly with a large spoon or fork , or use your hand to squeeze the dough through your fingers , until the dough is well blended\nadd the remaining buttermilk , a little at a time , blending into the dough after each addition , until the right consistency is achieved\nthe dough should be just firm enough to form into balls but light enough to slump slightly when placed onto the baking sheet\nexperience will enable you to tell from the feel of the dough\nif dough is too light , add flour , 1 tablespoon at a time , mixing thoroughly each time , until the dough is the right consistency\nif dough is too dense , add buttermilk , 1 tablespoon at a time , blending well into the dough after each addition , until the dough is the right consistency\nclean the dough off your hands , then rinse and dry them\nflour the palms and fingers of both hands to prevent the dough from sticking to them\npinch off a handful of dough roughly 2 / 3 the size you want your biscuits to be and roll it between your hands in a circular motion , using just enough pressure to form a ball\nshaping the dough will flour the outside of the biscuit\nplace the ball of dough onto an ungreased baking sheet and press down with fingers just enough to flatten the dough slightly and form the biscuit shape\nrepeat , flouring hands after each dough ball is formed and placing biscuits about 1 / 2-inch to 3 / 4-inch apart , until all the dough is used up\ncathead biscuits\nfor cathead biscuits , use about half again as much dough for each biscuit as you would use for regular size biscuits , leaving them thicker than for regular biscuits\nplace cat-head biscuits about 3 / 4-inch apart on the baking sheet\nplace the pan of biscuits as close to the vertical center of the preheated 350-degree oven as your rack guides will allow and bake for 20-30 minutes\ncheck biscuits after 20 minutes and periodically thereafter until done\nbiscuits will be done when the tops are golden brown\ncathead biscuits will take longer to bake\nthe lower edges of the biscuits may be slightly lighter than the center\nremove biscuits from oven when done\nserve hot\nmakes 8 to 10 biscuits , or 4 to 5 cathead biscuits\nfor the gravy\nmix evaporated milk and water and set aside within reach\nin a large , cast iron skillet , combine oil , flour , salt , and pepper\nover medium-high heat , stir in flour until blended with oil\nwith a fork , tines flat against the skillet's bottom , stir the mixture constantly , using a back-and-forth motion , until it begins to brown very slightly\ndo not allow the flour to scorch or burn\nwhen flour has browned slightly , pour in milk , all at once , stirring constantly\ncontinue to stir , scraping the bottom of the skillet as you stir , in the manner previously described , to keep flour and milk from scorching and to keep lumps from forming\nbring to a boil , stirring constantly\nas soon as the mixture boils , marked by a sudden foaming up of the mixture , reduce heat to medium so that mixture simmers but does not boil over\nbriefly lift pan from heat if necessary to keep contents from boiling over\ndon't forget to use a pot holder to avoid being burned\ncontinue to stir vigorously , as described above , until gravy achieves desired thickness , usually within a minute or two after boiling\nwhen the gravy is the desired thickness , immediately remove from heat\nserve from the skillet or pour into a serving bowl\nadd additional salt and pepper if needed\nserves 4\nTags:\nweeknight\ntime-to-make\ncourse\ncuisine\npreparation\noccasion\nnorth-american\nbreads\nbreakfast\namerican\nsouthern-united-states\neasy\nrolls-biscuits\n4-hours-or-less", "text_length": 4015 }, { "id": "102953", "title": "incredible yes incredible chocolate cake", "description": "yum yum yum yum....anyone who has ever tasted this amazing cake will tell you it is their new favorite. i have had people who tried it fifteen years ago who still talk about how good it is. moist chocolate sour cream layers surround raspberry preserves and a real chocolate buttercream and are enrobed in a decadent chocolate ganache. indulge and fall in love.", "minutes": 120, "ingredients": [ "unsweetened chocolate", "sweet butter", "hot water", "instant coffee powder", "sugar", "eggs", "sour cream", "flour", "baking soda", "baking powder", "salt", "heavy cream", "semisweet chocolate", "semi-sweet chocolate chips", "egg white", "dark rum", "raspberry jam" ], "steps": [ "cake:", "preheat oven to 350f and spray two 9\" round layer pans with pan and place a parchment circle on the bottom of each pan to make sure the cake doesn't stick", "in a double boiler , combine the butter , chocolate and coffee powder", "stir until mixture is smooth", "transfer to a large bowl and stir in sugar", "in a small bowl , mix eggs and sour cream until well blended", "combine flour , baking soda , baking powder and salt", "alternately blend egg mixture and dry ingredients into chocolate mixture", "stir until the batter is smooth", "divide batter evenly and bake for 30 minutes", "ganache: in a small saucepan , combine the heavy cream and butter", "stir over medium heat until butter melts and the mixture comes to a very gentle boil", "remove from the heat", "put chips into a food processor and start it , pouring the hot cream mixture through the feed tube", "process until smooth", "let stand in a bowl until cooled", "do not cool in the refrigerator", "buttercream: in the top of a double boiler , melt the chocolates", "stir until smooth", "remove from heat and cool", "in the bowl of an electric mixer combine the egg whie and sugar", "set the bowl over hot , not simmering water", "do not let the water touch the bottom of the bowl", "i have put a terry cloth dishtowel in the bottom of a large stock pot , then added some water", "as long as the bowl is touching mostly towel , the eggs haven't \"cooked\"- you can also put a small wire rack at the bottom of the pot , making sure the water doesn't touch the bowl", "whisk the egg / sugar mixture until it is warm and all the sugar granules have been completely dissolved", "transfer the bowl to the electric mixer and beat at medium speed for abut 5 minutes , until it is cool and has formed into a thick meringue", "one tablespoon at a time , add the butter , beating completely until each piece is incorporated after each addition", "add the melted chocolate and rum", "continue beating for a few seconds until the buttercream is thick and smooth", "assembly: place one of the cake layers on a cake plate or cardboard cake round", "then take four 2\" widestrips of waxed paper and place them in a square shape under all four sides of the cake", "this will \"catch\" any of the fluid ganache that drips down", "spread the top of this layer with the raspberry preserves , stopping about 1\" from the edge , all around", "you don't want the preserves to interfere with the chocolate ganache coating", "starting around the edge , lay dollops of the buttercream on top of the cake and spread it inward , covering the entire area of the top of the layer", "top with the second layer", "now is your opportunity to make your cake even by pressing down any high spots", "this may result in some of the preserves or buttercream oozing out of the sides", "scrape tht away and if preserves are coming out of the sides , use additional buttercream to \"spackle\" that area", "any exposed preserves will tend to resist the ganache , leaving an exposed area", "using a metal offset spatula , spread the ganache evenly over the top and sides of the cake", "there will be plenty of ganache , so pour an ample amount on the top of the cake , guiding it toward and down the sides", "scrape up any ganache that collects on the waxed paper strips and reuse it", "once the cake's top and sides are completely covered", "set aside", "you should remove the waxed paper strips once the ganache has solidified a bit in the refrigerator", "you will have left over ganache", "you can refrigerate it and put it into a piping bag", "there will definitely be plenty to pipe rosettes or a full swag onto the bottom of the cake-- and them some", "be prepared to be showered with compliments on your culinary victory" ], "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "desserts", "cakes", "chocolate", "dietary", "low-sodium", "low-in-something", "4-hours-or-less" ], "nutrition": { "calories": 713.3, "total_fat": 71.0, "sugar": 205.0, "sodium": 10.0, "protein": 16.0, "saturated_fat": 144.0, "carbohydrates": 26.0 }, "raw_text": "incredible yes incredible chocolate cake\nIngredients:\nunsweetened chocolate\nsweet butter\nhot water\ninstant coffee powder\nsugar\neggs\nsour cream\nflour\nbaking soda\nbaking powder\nsalt\nheavy cream\nsemisweet chocolate\nsemi-sweet chocolate chips\negg white\ndark rum\nraspberry jam\nSteps:\ncake:\npreheat oven to 350f and spray two 9\" round layer pans with pan and place a parchment circle on the bottom of each pan to make sure the cake doesn't stick\nin a double boiler , combine the butter , chocolate and coffee powder\nstir until mixture is smooth\ntransfer to a large bowl and stir in sugar\nin a small bowl , mix eggs and sour cream until well blended\ncombine flour , baking soda , baking powder and salt\nalternately blend egg mixture and dry ingredients into chocolate mixture\nstir until the batter is smooth\ndivide batter evenly and bake for 30 minutes\nganache: in a small saucepan , combine the heavy cream and butter\nstir over medium heat until butter melts and the mixture comes to a very gentle boil\nremove from the heat\nput chips into a food processor and start it , pouring the hot cream mixture through the feed tube\nprocess until smooth\nlet stand in a bowl until cooled\ndo not cool in the refrigerator\nbuttercream: in the top of a double boiler , melt the chocolates\nstir until smooth\nremove from heat and cool\nin the bowl of an electric mixer combine the egg whie and sugar\nset the bowl over hot , not simmering water\ndo not let the water touch the bottom of the bowl\ni have put a terry cloth dishtowel in the bottom of a large stock pot , then added some water\nas long as the bowl is touching mostly towel , the eggs haven't \"cooked\"- you can also put a small wire rack at the bottom of the pot , making sure the water doesn't touch the bowl\nwhisk the egg / sugar mixture until it is warm and all the sugar granules have been completely dissolved\ntransfer the bowl to the electric mixer and beat at medium speed for abut 5 minutes , until it is cool and has formed into a thick meringue\none tablespoon at a time , add the butter , beating completely until each piece is incorporated after each addition\nadd the melted chocolate and rum\ncontinue beating for a few seconds until the buttercream is thick and smooth\nassembly: place one of the cake layers on a cake plate or cardboard cake round\nthen take four 2\" widestrips of waxed paper and place them in a square shape under all four sides of the cake\nthis will \"catch\" any of the fluid ganache that drips down\nspread the top of this layer with the raspberry preserves , stopping about 1\" from the edge , all around\nyou don't want the preserves to interfere with the chocolate ganache coating\nstarting around the edge , lay dollops of the buttercream on top of the cake and spread it inward , covering the entire area of the top of the layer\ntop with the second layer\nnow is your opportunity to make your cake even by pressing down any high spots\nthis may result in some of the preserves or buttercream oozing out of the sides\nscrape tht away and if preserves are coming out of the sides , use additional buttercream to \"spackle\" that area\nany exposed preserves will tend to resist the ganache , leaving an exposed area\nusing a metal offset spatula , spread the ganache evenly over the top and sides of the cake\nthere will be plenty of ganache , so pour an ample amount on the top of the cake , guiding it toward and down the sides\nscrape up any ganache that collects on the waxed paper strips and reuse it\nonce the cake's top and sides are completely covered\nset aside\nyou should remove the waxed paper strips once the ganache has solidified a bit in the refrigerator\nyou will have left over ganache\nyou can refrigerate it and put it into a piping bag\nthere will definitely be plenty to pipe rosettes or a full swag onto the bottom of the cake-- and them some\nbe prepared to be showered with compliments on your culinary victory\nTags:\ntime-to-make\ncourse\nmain-ingredient\npreparation\ndesserts\ncakes\nchocolate\ndietary\nlow-sodium\nlow-in-something\n4-hours-or-less", "text_length": 4013 }, { "id": "379601", "title": "baked macaroni and cheese by mark bittman", "description": "from how to cook everything by mark bittman. the original recipe called for an entire pound of pasta; however, i found it way too dry with that sauce-to-pasta ratio, so i halved the amount of pasta. i also used rotini and sharp cheddar when i made it. i haven't tried any of the variations yet.", "minutes": 45, "ingredients": [ "salt", "milk", "bay leaves", "pasta", "butter", "all-purpose flour", "cheese", "parmesan cheese", "fresh ground black pepper", "breadcrumbs" ], "steps": [ "preheat the oven to 400f bring a large pot of water to a boil and salt it", "cook the milk with the bay leaves in a small saucepan over medium-low heat", "when small bubbles appear along the sides , about 5 minutes later , turn off the heat and let stand", "cook the pasta to the point where it is almost done but you would still think it needed another minute or two to become tender", "drain it , rinse it quickly to stop the cooking , and put it in a large bowl", "in a small saucepan over medium-low heat , melt 3 tablespoons of the butter", "when it is foamy , add the flour and cook , stirring , until the mixture browns , about 5 minutes", "remove the bay leaves from the milk and add about 1 / 4 cup of the milk to the hot flour mixture , stirring with a wire whisk all the while", "as soon as the mixture becomes smooth , add a little more milk and continue to do so until all the milk is used up and the mixture is thick and smooth", "add the cheddar and stir", "pour the sauce over the noodles , toss in the parmesan , and sprinkle with salt and pepper", "use the remaining 1 tablespoon butter to grease a 9 x 13-inch or similar-size baking pan and turn the pasta mixture into it", "top liberally with bread crumbs and bake until bubbling and the crumbs turn brown , about 15 minutes", "serve piping hot", "simpler macaroni and cheese", "here the ingredients are just layered and cooked together: proceed with steps 13 as directed", "butter the baking pan with an extra 1 or 2 tablespoons butter", "layer one-third of the pasta , sprinkle with half of the flour , fleck with half of the butter , cover with about 1 / 2 cup of the cheddar , pour half of the heated milk over the top , and sprinkle with salt and pepper", "repeat the layers , using the remaining flour , butter , and milk , and top with the remaining pasta , cheese , and bread crumbs", "bake until bubbling and browned on top , about 30 minutes", "rich macaroni and cheese", "super-creamy and decadent", "make this even more special with some sauted wild mushrooms: reduce the milk to 3 / 4 cup", "omit the bay leaves , the first 3 tablespoons butter , and all of the flour", "substitute mascarpone cheese for the grated cheese", "add about a cup or so sauted wild mushrooms , if you like , and 1 tablespoon chopped fresh sage leaves", "cook the pasta as directed", "mix together the milk , mascarpone , and parmesan in a large bowl", "add the cooked pasta and the sage , sprinkle with salt and pepper , and combine", "proceed with step 5", "nutty macaroni and blue cheese", "substitute 1 cup blue cheese for the parmesan and reduce the cheddar by 1 / 2 cup", "use a mild or medium cheddar", "add 3 / 4 cup roughly chopped walnuts", "fold the blue cheese and walnuts into the pasta mixture in step 5", "macaroni and goat cheese with roasted red peppers", "nice and tangy from the goat cheese , while rich and sweet from the roasted peppers: add 2 roasted red peppers , peeled and chopped , and 1 / 2 cup each chopped fresh basil leaves and toasted pine nuts", "substitute 1 cup soft goat cheese for the parmesan , and reduce the grated cheese by 1 / 2 cup", "omit the bay leaves", "proceed with the recipe , stirring in the peppers , basil , and pine nuts with the pasta in step 5", "macaroni and chile cheese", "for a spicy dish , use a hotter chile or add a tablespoon chopped chipotle chile with adobo sauce: use grated jack or cheddar for all 2 cups of the cheese", "add 2 medium poblano or other mild green fresh chiles , roasted , cleaned , and chopped , 1 / 4 cup or so chopped fresh cilantro leaves , and 1 medium tomato , sliced", "proceed with the recipe , stirring in the chiles and cilantro with the pasta in step 5 , then top with the tomato slices and bread crumbs" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "side-dishes", "eggs-dairy", "pasta", "american", "oven", "cheese", "comfort-food", "pasta-rice-and-grains", "taste-mood", "equipment" ], "nutrition": { "calories": 678.9, "total_fat": 50.0, "sugar": 10.0, "sodium": 36.0, "protein": 56.0, "saturated_fat": 98.0, "carbohydrates": 22.0 }, "raw_text": "baked macaroni and cheese by mark bittman\nIngredients:\nsalt\nmilk\nbay leaves\npasta\nbutter\nall-purpose flour\ncheese\nparmesan cheese\nfresh ground black pepper\nbreadcrumbs\nSteps:\npreheat the oven to 400f bring a large pot of water to a boil and salt it\ncook the milk with the bay leaves in a small saucepan over medium-low heat\nwhen small bubbles appear along the sides , about 5 minutes later , turn off the heat and let stand\ncook the pasta to the point where it is almost done but you would still think it needed another minute or two to become tender\ndrain it , rinse it quickly to stop the cooking , and put it in a large bowl\nin a small saucepan over medium-low heat , melt 3 tablespoons of the butter\nwhen it is foamy , add the flour and cook , stirring , until the mixture browns , about 5 minutes\nremove the bay leaves from the milk and add about 1 / 4 cup of the milk to the hot flour mixture , stirring with a wire whisk all the while\nas soon as the mixture becomes smooth , add a little more milk and continue to do so until all the milk is used up and the mixture is thick and smooth\nadd the cheddar and stir\npour the sauce over the noodles , toss in the parmesan , and sprinkle with salt and pepper\nuse the remaining 1 tablespoon butter to grease a 9 x 13-inch or similar-size baking pan and turn the pasta mixture into it\ntop liberally with bread crumbs and bake until bubbling and the crumbs turn brown , about 15 minutes\nserve piping hot\nsimpler macaroni and cheese\nhere the ingredients are just layered and cooked together: proceed with steps 13 as directed\nbutter the baking pan with an extra 1 or 2 tablespoons butter\nlayer one-third of the pasta , sprinkle with half of the flour , fleck with half of the butter , cover with about 1 / 2 cup of the cheddar , pour half of the heated milk over the top , and sprinkle with salt and pepper\nrepeat the layers , using the remaining flour , butter , and milk , and top with the remaining pasta , cheese , and bread crumbs\nbake until bubbling and browned on top , about 30 minutes\nrich macaroni and cheese\nsuper-creamy and decadent\nmake this even more special with some sauted wild mushrooms: reduce the milk to 3 / 4 cup\nomit the bay leaves , the first 3 tablespoons butter , and all of the flour\nsubstitute mascarpone cheese for the grated cheese\nadd about a cup or so sauted wild mushrooms , if you like , and 1 tablespoon chopped fresh sage leaves\ncook the pasta as directed\nmix together the milk , mascarpone , and parmesan in a large bowl\nadd the cooked pasta and the sage , sprinkle with salt and pepper , and combine\nproceed with step 5\nnutty macaroni and blue cheese\nsubstitute 1 cup blue cheese for the parmesan and reduce the cheddar by 1 / 2 cup\nuse a mild or medium cheddar\nadd 3 / 4 cup roughly chopped walnuts\nfold the blue cheese and walnuts into the pasta mixture in step 5\nmacaroni and goat cheese with roasted red peppers\nnice and tangy from the goat cheese , while rich and sweet from the roasted peppers: add 2 roasted red peppers , peeled and chopped , and 1 / 2 cup each chopped fresh basil leaves and toasted pine nuts\nsubstitute 1 cup soft goat cheese for the parmesan , and reduce the grated cheese by 1 / 2 cup\nomit the bay leaves\nproceed with the recipe , stirring in the peppers , basil , and pine nuts with the pasta in step 5\nmacaroni and chile cheese\nfor a spicy dish , use a hotter chile or add a tablespoon chopped chipotle chile with adobo sauce: use grated jack or cheddar for all 2 cups of the cheese\nadd 2 medium poblano or other mild green fresh chiles , roasted , cleaned , and chopped , 1 / 4 cup or so chopped fresh cilantro leaves , and 1 medium tomato , sliced\nproceed with the recipe , stirring in the chiles and cilantro with the pasta in step 5 , then top with the tomato slices and bread crumbs\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nside-dishes\neggs-dairy\npasta\namerican\noven\ncheese\ncomfort-food\npasta-rice-and-grains\ntaste-mood\nequipment", "text_length": 4012 }, { "id": "163051", "title": "copycat rankin irish fruit soda bread", "description": "this makes a small fruit soda bread loaf that i based on proportions listed for the rankin brand of irish fruit soda bread made by irwin's bakery in ireland. i have no idea how close it actually is to the real thing but the size and taste are sufficiently identical that i've listed as a copycat receipe. it makes a loaf that's basically known in ireland as a poor man's cake. it's so incredibly nice i actually like it best on it's own. it's dead easy to make and requires no rise time and next to no kneading. has the advantage that it can completely finished within 3/4 hour, and even baked on a griddle if absolutely necessary- for example when camping or in a survival situation. bakes a 400g loaf. the recipe looks quite long because of the notes and historical background at the bottom, but the loaf is really quick and easy to make.", "minutes": 45, "ingredients": [ "bread flour", "baking soda", "salt", "sultanas", "sugar", "vitamin c powder", "caraway seed", "vegetable oil", "buttermilk" ], "steps": [ "pre-heat the oven to about 180 celcius , or perhaps just a little less", "lightly oil or grease a small loaf tin or lightly flour a flat baking tray if you don't have / want to use a loaf tin", "if substituting for the buttermilk with milk and lemon juice then do that now and put it aside", "sieve / sift the flour into a medium sized mixing bowl and add the salt", "scoop up handfuls and allow to drop back into the bowl to aerate the mixture", "add the sultanas and if using them , caraway seeds and vitamin c powder", "stir together with a wooden spoon", "add and stir in the baking soda", "add enough of the buttermilk to make a soft dough", "now work quickly as the buttermilk and soda are already reacting", "knead the dough lightly - too much handling will toughen it , while too little means it won't rise properly", "it should require a couple of minutes at most", "basically you're adding the buttermilk as you're kneading it just enough to work the ingredients together properly at which point it needs to be baked straight away in the hot oven", "if using a baking tray rather than a loaf tin , then form a round loaf about as thick as your fist", "otherwise shape it to a similar size but such as will fit in the loaf tin", "place it on a lightly-floured baking tray and lightly cut a cross in the top with a floured knife \"to let the faeries out so they don't jinx your bread\" , or just put it in the loaf tin and lengthways cut a line along the top", "put at once to bake near the top of the pre-heated oven", "bake for about 35-45 minutes", "\"when baked , the loaf will sound hollow when rapped on the bottom with your knuckles", "\"", "wrap immediately in a clean tea-towel if you prefer the crust to be softer", "this bread will keep well for a couple of days if very well wrapped", "if unwrapped it will dry out very quickly - within half a day", "it freezes beautifully", "best served slightly warm on its own or with butter", "the rankin recipe that i was copying does not use caraway seeds at all and uses sultanas not raisins", "some irish fruit soda bread recipes use caraway seeds and a larger number don't", "i love caraway seeds but i like this bread best without", "i've listed as a suggestion only", "i use bread flour because i have plenty and i imagine it gives a better rise but i understand that plain flour works just fine-never used it myself", "historical", "there are hundreds or thousands of recipes , most of them contain egg or rice flour or cornflour etc", "such ingredients would not have been available to most poor irish families in towns and cities", "the point of irish soda breads was that it was made by a people so poor that they could not even afford to buy yeast to bake their daily bread and was basically the normal bread such as they baked every day which had sugar and fruit added as a special sweet and fruity sunday treat because they couldn't afford to make a proper cake", "it's convenient from a cutting point of view if you've got a very small loaf tin , but a flat or round baking tray will do fine", "it was originally made as round loaf sitting on a griddle baked in a bastible over the glowing embers of a peat turf fire", "because of the way the bread rises it's not essential to be so accurate as it is with a yeast-based bread so volume measures could just as easily be used instead if you don't have a set of kitchen scales as would have been the case across ireland in the early 1800s when they were first made" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "healthy", "breads", "lunch", "fruit", "oven", "barbecue", "easy", "european", "beginner-cook", "holiday-event", "kid-friendly", "low-fat", "vegetarian", "grains", "dietary", "copycat", "low-cholesterol", "sandwiches", "low-saturated-fat", "comfort-food", "st-patricks-day", "inexpensive", "egg-free", "healthy-2", "quick-breads", "free-of-something", "low-in-something", "berries", "grapes", "pasta-rice-and-grains", "brunch", "novelty", "taste-mood", "sweet", "to-go", "camping", "equipment", "grilling" ], "nutrition": { "calories": 157.8, "total_fat": 1.0, "sugar": 32.0, "sodium": 7.0, "protein": 8.0, "saturated_fat": 1.0, "carbohydrates": 11.0 }, "raw_text": "copycat rankin irish fruit soda bread\nIngredients:\nbread flour\nbaking soda\nsalt\nsultanas\nsugar\nvitamin c powder\ncaraway seed\nvegetable oil\nbuttermilk\nSteps:\npre-heat the oven to about 180 celcius , or perhaps just a little less\nlightly oil or grease a small loaf tin or lightly flour a flat baking tray if you don't have / want to use a loaf tin\nif substituting for the buttermilk with milk and lemon juice then do that now and put it aside\nsieve / sift the flour into a medium sized mixing bowl and add the salt\nscoop up handfuls and allow to drop back into the bowl to aerate the mixture\nadd the sultanas and if using them , caraway seeds and vitamin c powder\nstir together with a wooden spoon\nadd and stir in the baking soda\nadd enough of the buttermilk to make a soft dough\nnow work quickly as the buttermilk and soda are already reacting\nknead the dough lightly - too much handling will toughen it , while too little means it won't rise properly\nit should require a couple of minutes at most\nbasically you're adding the buttermilk as you're kneading it just enough to work the ingredients together properly at which point it needs to be baked straight away in the hot oven\nif using a baking tray rather than a loaf tin , then form a round loaf about as thick as your fist\notherwise shape it to a similar size but such as will fit in the loaf tin\nplace it on a lightly-floured baking tray and lightly cut a cross in the top with a floured knife \"to let the faeries out so they don't jinx your bread\" , or just put it in the loaf tin and lengthways cut a line along the top\nput at once to bake near the top of the pre-heated oven\nbake for about 35-45 minutes\n\"when baked , the loaf will sound hollow when rapped on the bottom with your knuckles\n\"\nwrap immediately in a clean tea-towel if you prefer the crust to be softer\nthis bread will keep well for a couple of days if very well wrapped\nif unwrapped it will dry out very quickly - within half a day\nit freezes beautifully\nbest served slightly warm on its own or with butter\nthe rankin recipe that i was copying does not use caraway seeds at all and uses sultanas not raisins\nsome irish fruit soda bread recipes use caraway seeds and a larger number don't\ni love caraway seeds but i like this bread best without\ni've listed as a suggestion only\ni use bread flour because i have plenty and i imagine it gives a better rise but i understand that plain flour works just fine-never used it myself\nhistorical\nthere are hundreds or thousands of recipes , most of them contain egg or rice flour or cornflour etc\nsuch ingredients would not have been available to most poor irish families in towns and cities\nthe point of irish soda breads was that it was made by a people so poor that they could not even afford to buy yeast to bake their daily bread and was basically the normal bread such as they baked every day which had sugar and fruit added as a special sweet and fruity sunday treat because they couldn't afford to make a proper cake\nit's convenient from a cutting point of view if you've got a very small loaf tin , but a flat or round baking tray will do fine\nit was originally made as round loaf sitting on a griddle baked in a bastible over the glowing embers of a peat turf fire\nbecause of the way the bread rises it's not essential to be so accurate as it is with a yeast-based bread so volume measures could just as easily be used instead if you don't have a set of kitchen scales as would have been the case across ireland in the early 1800s when they were first made\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nhealthy\nbreads\nlunch\nfruit\noven\nbarbecue\neasy\neuropean\nbeginner-cook\nholiday-event\nkid-friendly\nlow-fat\nvegetarian\ngrains\ndietary\ncopycat\nlow-cholesterol\nsandwiches\nlow-saturated-fat\ncomfort-food\nst-patricks-day\ninexpensive\negg-free\nhealthy-2\nquick-breads\nfree-of-something\nlow-in-something\nberries\ngrapes\npasta-rice-and-grains\nbrunch\nnovelty\ntaste-mood\nsweet\nto-go\ncamping\nequipment\ngrilling", "text_length": 4012 }, { "id": "164566", "title": "dee s hot cross buns", "description": "this is adapted from a recipe given to me by zaar member, dee514. i've always had trouble making good hot cross buns but these turned out beautifully. they do take quite a lot of time to make - about 4-5 hours from start to finish, but the end result is worth it. think of it as a labour of love. thanks dee!", "minutes": 270, "ingredients": [ "plain flour", "sugar", "cinnamon", "ground cloves", "salt", "dried yeast", "whole milk", "water", "butter", "egg", "raisins", "sultana", "candied peel", "egg yolk", "icing sugar", "milk", "lemon juice" ], "steps": [ "sift 1 cup of the flour into a medium sized bowl", "add sugar , cinnamon , ground cloves , salt and yeast", "heat milk , butter and water until just warm", "pour warm liquid mixture into the flour mixture", "beat with an electric mixer until just mixed", "increase speed and beat for 2 minutes", "now , sift in another cup of flour , and add the egg , and beat for another 2 minutes", "sift another 3 cups of the flour into a separate bowl", "add 2 cups of this flour to the dough mixture , and mix with a wooden spoon to make a soft dough - one that just comes together enough to come away without sticking too much to the sides and bottom of the bowl", "add more of the sifted flour if necessary to bring the dough to the right consistency", "sprinkle some of the sifted flour onto a board , turn the dough onto the board and knead for 5 minutes , adding more flour to stop the dough sticking when necessary", "mix the dried fruits and candied peel together in a bowl , making sure to pull apart any clumps of raisins which have stuck together", "empty the dried fruits onto the board , and knead the bread so that you incorporate the fruits evenly into the dough", "knead until smooth and elastic adding more flour if necessary - this may take 10-15 minutes", "when the dough is ready , shape it into a ball", "grease a large mixing bowl and place the dough into the bowl , turning it over so the ball is greased top and bottom", "drape some cling wrap loosely over the top of the bowl , and then cover with a clean cloth", "place into a warm place until the dough ball has doubled in size - this will take about 2 hours", "punch the dough down , and rest , covered , for 15 minutes", "now ,", "i find the best way to do this is to cut the dough roughly into 12 portions , and then use a scale to measure out 12 portions of approximately 120g each", "if you wish , weigh the dough , then divide the weight by 12 to get exact portion sizes", "shape the dough portions into balls", "the easiest way to do this is to take a portion of dough in your left hand , keeping your left hand flat", "then put the", "i like to finish the ball off on the floured board , rubbing it in a circular motion between the board and my cupped right hand with increasing pressure until it is completely smooth", "now , make an egg wash by whisking together the egg yolk and two tablespoons of water", "using a pastry brush , paint the egg wash evenly over each bun", "place the buns onto a greased baking or cookie tray , about 5cm apart", "cover the buns loosely with a clean cloth and place the tray in a warm place for about 30 minutes , until the buns have doubled in size", "after about 20 minutes resting time , preheat your oven to 180c", "before you place the buns in the oven , use the back of a knife to make a 1 / 4\" cross in the top of each bun", "place tray on the centre shelf of the oven and bake at 180c for 30 minutes or until the buns are lightly browned", "in the meantime , prepare the icing by whisking all the icing ingredients together in a small mixing bowl", "remove buns from oven and cool slightly on a rack", "place a sheet of baking / silicone paper underneath the rack and , using a dessert spoon , drizzle a little of the icing over each warm bun", "continue drizzling icing over the buns until they are evenly covered", "when you've used all the icing in the bowl , remove the baking paper from under the rack and squeeze out any icing which has dripped onto it back into the bowl", "placing another sheet of baking paper under the tray , drizzle the remaining icing over the buns", "serve hot cross buns warm , split in two and buttered", "iced buns can be reheated in the microwave - about 40 seconds on high for two buns", "iced buns can be frozen , thawed , and reheated in the microwave", "happy easter !" ], "tags": [ "time-to-make", "course", "preparation", "occasion", "breads", "oven", "holiday-event", "easter", "yeast", "equipment", "small-appliance", "mixer" ], "nutrition": { "calories": 423.3, "total_fat": 16.0, "sugar": 143.0, "sodium": 5.0, "protein": 14.0, "saturated_fat": 31.0, "carbohydrates": 25.0 }, "raw_text": "dee s hot cross buns\nIngredients:\nplain flour\nsugar\ncinnamon\nground cloves\nsalt\ndried yeast\nwhole milk\nwater\nbutter\negg\nraisins\nsultana\ncandied peel\negg yolk\nicing sugar\nmilk\nlemon juice\nSteps:\nsift 1 cup of the flour into a medium sized bowl\nadd sugar , cinnamon , ground cloves , salt and yeast\nheat milk , butter and water until just warm\npour warm liquid mixture into the flour mixture\nbeat with an electric mixer until just mixed\nincrease speed and beat for 2 minutes\nnow , sift in another cup of flour , and add the egg , and beat for another 2 minutes\nsift another 3 cups of the flour into a separate bowl\nadd 2 cups of this flour to the dough mixture , and mix with a wooden spoon to make a soft dough - one that just comes together enough to come away without sticking too much to the sides and bottom of the bowl\nadd more of the sifted flour if necessary to bring the dough to the right consistency\nsprinkle some of the sifted flour onto a board , turn the dough onto the board and knead for 5 minutes , adding more flour to stop the dough sticking when necessary\nmix the dried fruits and candied peel together in a bowl , making sure to pull apart any clumps of raisins which have stuck together\nempty the dried fruits onto the board , and knead the bread so that you incorporate the fruits evenly into the dough\nknead until smooth and elastic adding more flour if necessary - this may take 10-15 minutes\nwhen the dough is ready , shape it into a ball\ngrease a large mixing bowl and place the dough into the bowl , turning it over so the ball is greased top and bottom\ndrape some cling wrap loosely over the top of the bowl , and then cover with a clean cloth\nplace into a warm place until the dough ball has doubled in size - this will take about 2 hours\npunch the dough down , and rest , covered , for 15 minutes\nnow ,\ni find the best way to do this is to cut the dough roughly into 12 portions , and then use a scale to measure out 12 portions of approximately 120g each\nif you wish , weigh the dough , then divide the weight by 12 to get exact portion sizes\nshape the dough portions into balls\nthe easiest way to do this is to take a portion of dough in your left hand , keeping your left hand flat\nthen put the\ni like to finish the ball off on the floured board , rubbing it in a circular motion between the board and my cupped right hand with increasing pressure until it is completely smooth\nnow , make an egg wash by whisking together the egg yolk and two tablespoons of water\nusing a pastry brush , paint the egg wash evenly over each bun\nplace the buns onto a greased baking or cookie tray , about 5cm apart\ncover the buns loosely with a clean cloth and place the tray in a warm place for about 30 minutes , until the buns have doubled in size\nafter about 20 minutes resting time , preheat your oven to 180c\nbefore you place the buns in the oven , use the back of a knife to make a 1 / 4\" cross in the top of each bun\nplace tray on the centre shelf of the oven and bake at 180c for 30 minutes or until the buns are lightly browned\nin the meantime , prepare the icing by whisking all the icing ingredients together in a small mixing bowl\nremove buns from oven and cool slightly on a rack\nplace a sheet of baking / silicone paper underneath the rack and , using a dessert spoon , drizzle a little of the icing over each warm bun\ncontinue drizzling icing over the buns until they are evenly covered\nwhen you've used all the icing in the bowl , remove the baking paper from under the rack and squeeze out any icing which has dripped onto it back into the bowl\nplacing another sheet of baking paper under the tray , drizzle the remaining icing over the buns\nserve hot cross buns warm , split in two and buttered\niced buns can be reheated in the microwave - about 40 seconds on high for two buns\niced buns can be frozen , thawed , and reheated in the microwave\nhappy easter !\nTags:\ntime-to-make\ncourse\npreparation\noccasion\nbreads\noven\nholiday-event\neaster\nyeast\nequipment\nsmall-appliance\nmixer", "text_length": 4008 }, { "id": "487053", "title": "empanadas antioquia colombia", "description": "empanadas colombianas (colombian empanadas, great party item) (pronounced ehm-pah-nah-dah) empanadas are a tradition throughout the hispanic world. depending on what country you may find yourself, empanadas can vary greatly in flavor, uses and fillings. even within one country, empanadas may be quite different from one region to the other. you see, empanadas developed very much along the same lines as tacos and burritos: whatever happens to be available from leftovers or from the particular agriculture of a region, gets put inside the empanadas. in colombia alone, there are a multitude of variations of the classic empanada starting from meat fillings to mashed potatoes, rice concoctions, squash, pumpkin, greens, jellies and other sweets, etc. even in my home city of medellín, empanadas can vary greatly from envigado, to el poblado, to san pedro, to la ceja, to barbosa, to belén, to marique, to la floresta to downtown (these are all suburbs of a city of over 3.5 million people)", "minutes": 150, "ingredients": [ "yellow cornmeal", "chicken broth", "dark brown sugar", "cassava meal", "ground cumin", "green onions", "tomatoes", "fresh cilantro", "butter", "cooked white rice", "potatoes", "hamburger meat", "garlic powder", "salt", "ground black pepper" ], "steps": [ "the dough", "mix all the dry ingredients together in a large bowl and begin to add the chicken broth until you have a smooth , humid , easy to work dough", "cover the bowl and let the masa rest for about one hour", "the filling", "in a frying pan , heat the butter , margarine or oil over medium heat and partially fry the onions and tomatoes", "add the hamburger meat and brown thoroughly", "drain", "in a large bowl , combine the browned meat mixture with the rice , potatoes , chopped cilantro and spices", "the empanada", "now , if you have a tortilla press , youre sitting pretty for the next step", "if you dont have one , two pieces of 1 wood about 8 square will do just fine", "lacking that , anything flat and a counter top will work", "or , if you feel adventurous , you can use your own two little hands !", "roll the masa into little balls about 1 in diameter", "place the masa ball on top of a piece of plastic wrap or wax paper", "cover with another piece of plastic or wax paper and press it into a flat circle", "remove the top piece of plastic", "now add about one rounded tablespoon of the filling to the middle of the circle leaving about 1 / 2 of space on the sides", "using the plastic , fold the circle in half and press the edges together so it forms a half-moon", "remove from the plastic and , using your fingers , press the edges firmly together so the empanada is sealed", "i like to make them pretty so , after the empanada is sealed , i take the", "cook them in bunches but dont prepare too many at a time and let them sit while the others cook since this tends to dry out the masa too much", "also , as you are cooking , keep the bowl of masa covered with a humid towel to keep it from getting too dry", "cooking", "the traditional method , of course , is to fry the empanadas in a large , iron cauldron , on top of a wood fire , outdoors , in about twenty pounds of pork lard that was used to fry the empanadas for the last month and a half", "however , tradition does not always mean that it is right", "most of the time tradition simply means lack of technology and alternate methods", "i use a deep-fat fryer filled with canola or peanut oil", "for even healthier empanadas , they can be baked in the oven at 350 degrees f on a greased cookie sheet", "baking them , of course , takes longer and you will have to turn the empanadas once", "bake or fry until golden brown", "if you fry them , make sure you place the finished empanadas on a cookie sheet whose bottom you have lined with a thick layer of paper towels", "this will allow the excess oil to drain", "the tradition in colombia is to have an empanada in one hand and a wedge of lemon in the other", "as you take a bite , you squeeze a few drops of lemon juice inside", "a bowl of your favorite salsa and a teaspoon will also do the job quite well", "this recipe should yield approximately 4 to 5 dozen empanadas", "waste not , want not", "i made a bunch of empanadas the other day and found that i had mad way too much masa for the amount of filling i had", "i did not want to waste the masa nor did i want to put it in the refrigerator until the next time i made empanadas", "so , i thought about it for a while", "i had about two pounds of masa left so i added a large package of shredded monterey jack cheese , a whole lot more cumin , some more onion powder and garlic powder and a little more salt", "i then browned one pound of ground sausage and added it to the mixture", "i rolled the mixture into 1 balls and deep fried them", "they were great ! i love it when my weird experiments turn into new recipes !" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "appetizers", "snacks", "beef", "vegetables", "easy", "beginner-cook", "holiday-event", "south-american", "christmas", "comfort-food", "inexpensive", "ground-beef", "colombian", "meat", "pasta-rice-and-grains", "taste-mood", "4-hours-or-less", "from-scratch" ], "nutrition": { "calories": 592.3, "total_fat": 28.0, "sugar": 17.0, "sodium": 37.0, "protein": 48.0, "saturated_fat": 37.0, "carbohydrates": 27.0 }, "raw_text": "empanadas antioquia colombia\nIngredients:\nyellow cornmeal\nchicken broth\ndark brown sugar\ncassava meal\nground cumin\ngreen onions\ntomatoes\nfresh cilantro\nbutter\ncooked white rice\npotatoes\nhamburger meat\ngarlic powder\nsalt\nground black pepper\nSteps:\nthe dough\nmix all the dry ingredients together in a large bowl and begin to add the chicken broth until you have a smooth , humid , easy to work dough\ncover the bowl and let the masa rest for about one hour\nthe filling\nin a frying pan , heat the butter , margarine or oil over medium heat and partially fry the onions and tomatoes\nadd the hamburger meat and brown thoroughly\ndrain\nin a large bowl , combine the browned meat mixture with the rice , potatoes , chopped cilantro and spices\nthe empanada\nnow , if you have a tortilla press , youre sitting pretty for the next step\nif you dont have one , two pieces of 1 wood about 8 square will do just fine\nlacking that , anything flat and a counter top will work\nor , if you feel adventurous , you can use your own two little hands !\nroll the masa into little balls about 1 in diameter\nplace the masa ball on top of a piece of plastic wrap or wax paper\ncover with another piece of plastic or wax paper and press it into a flat circle\nremove the top piece of plastic\nnow add about one rounded tablespoon of the filling to the middle of the circle leaving about 1 / 2 of space on the sides\nusing the plastic , fold the circle in half and press the edges together so it forms a half-moon\nremove from the plastic and , using your fingers , press the edges firmly together so the empanada is sealed\ni like to make them pretty so , after the empanada is sealed , i take the\ncook them in bunches but dont prepare too many at a time and let them sit while the others cook since this tends to dry out the masa too much\nalso , as you are cooking , keep the bowl of masa covered with a humid towel to keep it from getting too dry\ncooking\nthe traditional method , of course , is to fry the empanadas in a large , iron cauldron , on top of a wood fire , outdoors , in about twenty pounds of pork lard that was used to fry the empanadas for the last month and a half\nhowever , tradition does not always mean that it is right\nmost of the time tradition simply means lack of technology and alternate methods\ni use a deep-fat fryer filled with canola or peanut oil\nfor even healthier empanadas , they can be baked in the oven at 350 degrees f on a greased cookie sheet\nbaking them , of course , takes longer and you will have to turn the empanadas once\nbake or fry until golden brown\nif you fry them , make sure you place the finished empanadas on a cookie sheet whose bottom you have lined with a thick layer of paper towels\nthis will allow the excess oil to drain\nthe tradition in colombia is to have an empanada in one hand and a wedge of lemon in the other\nas you take a bite , you squeeze a few drops of lemon juice inside\na bowl of your favorite salsa and a teaspoon will also do the job quite well\nthis recipe should yield approximately 4 to 5 dozen empanadas\nwaste not , want not\ni made a bunch of empanadas the other day and found that i had mad way too much masa for the amount of filling i had\ni did not want to waste the masa nor did i want to put it in the refrigerator until the next time i made empanadas\nso , i thought about it for a while\ni had about two pounds of masa left so i added a large package of shredded monterey jack cheese , a whole lot more cumin , some more onion powder and garlic powder and a little more salt\ni then browned one pound of ground sausage and added it to the mixture\ni rolled the mixture into 1 balls and deep fried them\nthey were great ! i love it when my weird experiments turn into new recipes !\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nappetizers\nsnacks\nbeef\nvegetables\neasy\nbeginner-cook\nholiday-event\nsouth-american\nchristmas\ncomfort-food\ninexpensive\nground-beef\ncolombian\nmeat\npasta-rice-and-grains\ntaste-mood\n4-hours-or-less\nfrom-scratch", "text_length": 3999 }, { "id": "160056", "title": "brother steve s deluxe enchiladas", "description": "gets pounced on every time he makes it.", "minutes": 60, "ingredients": [ "corn tortillas", "hamburger", "onion", "cumin", "chili powder", "mexican oregano", "ground coriander", "garlic powder", "salt and pepper", "cheddar cheese", "red enchilada sauce", "sliced ripe olives", "scallions" ], "steps": [ "grate cheddar cheese and set aside in covered container in refrigerator for later use", "pre-measure spices and enchilada sauce for later use", "dice onion and set aside", "brown hamburger without spices yet , plain and the diced onion together until done through and onion translucent", "drain off excess hamburger fat but leave hamburger mixture in skillet over low heat", "add mexican spices to hamburger mixture (cumin , chili powder , oregano , coriander , garlic salt and pepper and add about a quarter to a half cup of water to hamburger mixture with spices in it", "stir around and cover , heating over low simmer for ten minutes", "this lets spices steam into the hamburger mixture", "remove hamburger from heat and set aide for cooling and later use in enchilada filling", "heat canned enchilada sauce in a large saucepan but dont boil", "merely heat until very warm and then leave on simmer in sauce pan", "take tortillas and in a hot skillet fry each tortilla one at a time until it is part way fried , but still flexible take that tortilla with tongs and dip into heated enchilada sauce in sauce pan", "lay dipped tortilla in your final oven baking casserole pan and in the center , spoon about 2 tablespoons of meat and a tablespoon or two of the grated cheese", "roll up the dipped , stuffed tortilla like a cigar and place crease face down in baking dish", "repeat this process for each tortilla ,", "order all the tortillas you have done this way in neat rows across the bottom of your baking casserole pan", "make only one layer deep , don't stack them vertically", "once you have the whole bottom of your baking pan covered with rolled tortillas that have been stuffed and placed in baking dish , take the rest of your enchilada sauce and pour it down the center between the rows and then dribble a little evenly across the top of the enchiladas", "take the remainder of grated cheese not used in the filling and evenly pile evenly across the top of the rolled enchiladas and sauce", "make sure the enchiladas are nicely covered with grated cheese", "place baking dish in oven or roaster at 350 degrees for 30-40 minutes or until bubbling and done", "at the last minute , about 10 minutes before the enchiladas are done and bubbling and ready to serve , sprinkle either optional ripe black olive over the top of the enchiladas", "alternatively , you can use chopped green onions to sprinkle over top of the enchiladas", "either topping works to form a nice touch", "however , don't put the olives or green onion on too early in the baking process or else the toppings will get shriveled , dried out and not attractive and tasty", "bake until done the way you want them", "you will need to increase all the ingredients doing it this way , as it takes more filling and more cheese", "if you want to do it this way , do the following: instead of rolling the enchiladas up into cigar shape , you can lay out the fried tortillas dipped in sauce end to end flat across the bottom of the baking pan and then spoon the hamburger filling in a layer over the dipped tortillas , then add your cheese part of the filling sprinkling cheese across the hamburger filling", "and repeat this process , doing layer after layer , stacking vertically instead of rolling and making only one layer high of the rolled type enchilada", "do this until you heave come most , but not all the way up to the top of the baking pan", "you want to lave room at the top of baking pan for the top layer of generously piled on grated cheese", "in essence you are making this into a sort of \"enchilada casserole\" using the same ingredients but maybe 50 percent more of the listed amount of ingredients , in order to adequately cover the layers" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "north-american", "main-dish", "mexican", "dietary", "low-carb", "low-in-something" ], "nutrition": { "calories": 635.9, "total_fat": 55.0, "sugar": 11.0, "sodium": 31.0, "protein": 86.0, "saturated_fat": 87.0, "carbohydrates": 11.0 }, "raw_text": "brother steve s deluxe enchiladas\nIngredients:\ncorn tortillas\nhamburger\nonion\ncumin\nchili powder\nmexican oregano\nground coriander\ngarlic powder\nsalt and pepper\ncheddar cheese\nred enchilada sauce\nsliced ripe olives\nscallions\nSteps:\ngrate cheddar cheese and set aside in covered container in refrigerator for later use\npre-measure spices and enchilada sauce for later use\ndice onion and set aside\nbrown hamburger without spices yet , plain and the diced onion together until done through and onion translucent\ndrain off excess hamburger fat but leave hamburger mixture in skillet over low heat\nadd mexican spices to hamburger mixture (cumin , chili powder , oregano , coriander , garlic salt and pepper and add about a quarter to a half cup of water to hamburger mixture with spices in it\nstir around and cover , heating over low simmer for ten minutes\nthis lets spices steam into the hamburger mixture\nremove hamburger from heat and set aide for cooling and later use in enchilada filling\nheat canned enchilada sauce in a large saucepan but dont boil\nmerely heat until very warm and then leave on simmer in sauce pan\ntake tortillas and in a hot skillet fry each tortilla one at a time until it is part way fried , but still flexible take that tortilla with tongs and dip into heated enchilada sauce in sauce pan\nlay dipped tortilla in your final oven baking casserole pan and in the center , spoon about 2 tablespoons of meat and a tablespoon or two of the grated cheese\nroll up the dipped , stuffed tortilla like a cigar and place crease face down in baking dish\nrepeat this process for each tortilla ,\norder all the tortillas you have done this way in neat rows across the bottom of your baking casserole pan\nmake only one layer deep , don't stack them vertically\nonce you have the whole bottom of your baking pan covered with rolled tortillas that have been stuffed and placed in baking dish , take the rest of your enchilada sauce and pour it down the center between the rows and then dribble a little evenly across the top of the enchiladas\ntake the remainder of grated cheese not used in the filling and evenly pile evenly across the top of the rolled enchiladas and sauce\nmake sure the enchiladas are nicely covered with grated cheese\nplace baking dish in oven or roaster at 350 degrees for 30-40 minutes or until bubbling and done\nat the last minute , about 10 minutes before the enchiladas are done and bubbling and ready to serve , sprinkle either optional ripe black olive over the top of the enchiladas\nalternatively , you can use chopped green onions to sprinkle over top of the enchiladas\neither topping works to form a nice touch\nhowever , don't put the olives or green onion on too early in the baking process or else the toppings will get shriveled , dried out and not attractive and tasty\nbake until done the way you want them\nyou will need to increase all the ingredients doing it this way , as it takes more filling and more cheese\nif you want to do it this way , do the following: instead of rolling the enchiladas up into cigar shape , you can lay out the fried tortillas dipped in sauce end to end flat across the bottom of the baking pan and then spoon the hamburger filling in a layer over the dipped tortillas , then add your cheese part of the filling sprinkling cheese across the hamburger filling\nand repeat this process , doing layer after layer , stacking vertically instead of rolling and making only one layer high of the rolled type enchilada\ndo this until you heave come most , but not all the way up to the top of the baking pan\nyou want to lave room at the top of baking pan for the top layer of generously piled on grated cheese\nin essence you are making this into a sort of \"enchilada casserole\" using the same ingredients but maybe 50 percent more of the listed amount of ingredients , in order to adequately cover the layers\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\ncuisine\npreparation\nnorth-american\nmain-dish\nmexican\ndietary\nlow-carb\nlow-in-something", "text_length": 3996 }, { "id": "126431", "title": "authentic traditional moussaka", "description": "moussaka (or moussakás as it is pronounced in greek)needs no introduction as it is now considered one of greece's national dishes and is probably, by and large, initially responsible for making greek cooking so popular. this recipe, however, will make you compare all the moussaka you have ever tried and they will, as unlikely as it may seem, fall short in comparison - it really is that good. straight from my own dinner table, on zakynthos island, greece, to yours. any questions? feel free to contact me. wishing you kalí órexi - bon appetit, maria www.authentic-greek-recipes.com", "minutes": 120, "ingredients": [ "ground beef", "tomatoes", "onion", "garlic cloves", "red wine", "tomato juice", "oregano", "bay leaf", "olive oil", "water", "salt", "pepper", "eggplants", "potatoes", "yellow cheese", "light vegetable oil", "eggs", "margarine", "plain flour", "sugar", "ground cinnamon", "milk" ], "steps": [ "before starting anything it must be", "the preparation of the meat sauce , the vegetable cooking and layering and finally the bechamel cream", "for the meat sauce:", "pour the oil into a deep large pan and heat it slightly", "crumble the minced beef into the oil together with the onion and garlic", "brown everything well , stirring constantly so the beef does not clump", "pour in the wine and allow everything to boil until the wine evaporates", "add the fresh tomato , oregano , bay leaf , salt and pepper and stir regularly while waiting for the tomato to soften well", "pour in the tomato juice , stir everything and allow it to cook and thicken", "finally , pour in the water and , over a medium flame , allow the sauce to cook until the beef is tender and the liquids have evaporated by at least 2 / 3 and the sauce is thick", "while the meat sauce is cooking prepare the vegetables:", "cut the eggplants into medium slices and soak them in salted water for 1 hour before your commence your sauce so everything will be more conveniently timed", "this soaking removes the bitterness in the eggplant skins and also helps them not to absorb so much oil while frying", "remove the eggplants from the eater , strain them well and then dry them on a kitchen towel to absorb any excess water", "fry the potato slices and then strain them on kitchen paper", "oil your moussaka plan with the tablespoons of olive oil and created a layer with the fried potatoes taking care not to leave any gaps", "fry the eggplants and again strain them on kitchen paper and place then in a layer on top of the sliced potatoes", "sprinkle some salt , pepper and 1 tablespoon of the grated cheese on the eggplant layer", "strain the meat sauce of any excess oil and then pour it evenly on top of the eggplant", "sprinkle the sauce with the 2nd tablespoon of grated cheese and then prepare your bechamel cream", "for the bechamel cream:", "this is an age old recipe handed down from mother to daughter , in my family , and then finally from my mother down to me", "i strongly recommend that you avoid the temptation to adjust it as the extraordinary delight you will get when you taste it atop of traditional country moussaka , will leave an aftertaste that will linger in your memory for days", "melt the butter in a pot , over a low flame , and add the flour stirring with a wooden spoon until the flour and butter combine to make a roux", "quickly add the 4 of the cups of milk and keep stirring with a whisk until the mixture becomes almost creamy and when it starts to thicken a lot , add the remaining milk and the beaten eggs", "continue stirring until everything has combined evenly and is a thick creamy texture - this may take some effort", "add the sugar , mix it in well , the salt , pepper , cinnamon and cheese and mix everything well until it acquires its creamy texture again", "allow it to bubble over a low flame for about 1 minute , while stirring constantly", "if your cream is too thick , add a little more milk or water and stir it in well until it obtains the desired thickness", "if , on the other hand , your cream is a little too thin , let it stand for about 5 minutes and it will thicken as it cools , and then use it", "pour the bechamel cream evenly on top of the meat sauce and add the dabs of margarine to the surface of the cream in various places", "bake the moussaka in a medium preheated oven at 180c - 350f , for about 30 minutes , or until the cream unevenly gently browns in places", "allow the moussaka to cool for about 20 minutes and then cut it into servings" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "main-dish", "eggs-dairy", "vegetables", "greek", "oven", "european", "dinner-party", "stove-top", "dietary", "one-dish-meal", "meat", "taste-mood", "savory", "equipment", "presentation", "served-hot", "4-hours-or-less" ], "nutrition": { "calories": 987.0, "total_fat": 99.0, "sugar": 57.0, "sodium": 21.0, "protein": 77.0, "saturated_fat": 94.0, "carbohydrates": 20.0 }, "raw_text": "authentic traditional moussaka\nIngredients:\nground beef\ntomatoes\nonion\ngarlic cloves\nred wine\ntomato juice\noregano\nbay leaf\nolive oil\nwater\nsalt\npepper\neggplants\npotatoes\nyellow cheese\nlight vegetable oil\neggs\nmargarine\nplain flour\nsugar\nground cinnamon\nmilk\nSteps:\nbefore starting anything it must be\nthe preparation of the meat sauce , the vegetable cooking and layering and finally the bechamel cream\nfor the meat sauce:\npour the oil into a deep large pan and heat it slightly\ncrumble the minced beef into the oil together with the onion and garlic\nbrown everything well , stirring constantly so the beef does not clump\npour in the wine and allow everything to boil until the wine evaporates\nadd the fresh tomato , oregano , bay leaf , salt and pepper and stir regularly while waiting for the tomato to soften well\npour in the tomato juice , stir everything and allow it to cook and thicken\nfinally , pour in the water and , over a medium flame , allow the sauce to cook until the beef is tender and the liquids have evaporated by at least 2 / 3 and the sauce is thick\nwhile the meat sauce is cooking prepare the vegetables:\ncut the eggplants into medium slices and soak them in salted water for 1 hour before your commence your sauce so everything will be more conveniently timed\nthis soaking removes the bitterness in the eggplant skins and also helps them not to absorb so much oil while frying\nremove the eggplants from the eater , strain them well and then dry them on a kitchen towel to absorb any excess water\nfry the potato slices and then strain them on kitchen paper\noil your moussaka plan with the tablespoons of olive oil and created a layer with the fried potatoes taking care not to leave any gaps\nfry the eggplants and again strain them on kitchen paper and place then in a layer on top of the sliced potatoes\nsprinkle some salt , pepper and 1 tablespoon of the grated cheese on the eggplant layer\nstrain the meat sauce of any excess oil and then pour it evenly on top of the eggplant\nsprinkle the sauce with the 2nd tablespoon of grated cheese and then prepare your bechamel cream\nfor the bechamel cream:\nthis is an age old recipe handed down from mother to daughter , in my family , and then finally from my mother down to me\ni strongly recommend that you avoid the temptation to adjust it as the extraordinary delight you will get when you taste it atop of traditional country moussaka , will leave an aftertaste that will linger in your memory for days\nmelt the butter in a pot , over a low flame , and add the flour stirring with a wooden spoon until the flour and butter combine to make a roux\nquickly add the 4 of the cups of milk and keep stirring with a whisk until the mixture becomes almost creamy and when it starts to thicken a lot , add the remaining milk and the beaten eggs\ncontinue stirring until everything has combined evenly and is a thick creamy texture - this may take some effort\nadd the sugar , mix it in well , the salt , pepper , cinnamon and cheese and mix everything well until it acquires its creamy texture again\nallow it to bubble over a low flame for about 1 minute , while stirring constantly\nif your cream is too thick , add a little more milk or water and stir it in well until it obtains the desired thickness\nif , on the other hand , your cream is a little too thin , let it stand for about 5 minutes and it will thicken as it cools , and then use it\npour the bechamel cream evenly on top of the meat sauce and add the dabs of margarine to the surface of the cream in various places\nbake the moussaka in a medium preheated oven at 180c - 350f , for about 30 minutes , or until the cream unevenly gently browns in places\nallow the moussaka to cool for about 20 minutes and then cut it into servings\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nmain-dish\neggs-dairy\nvegetables\ngreek\noven\neuropean\ndinner-party\nstove-top\ndietary\none-dish-meal\nmeat\ntaste-mood\nsavory\nequipment\npresentation\nserved-hot\n4-hours-or-less", "text_length": 3993 }, { "id": "534552", "title": "rosemary christmas tree centerpiece", "description": "here is an idea for a christmas centerpiece that can be as humbly simple or as lavishly extravagant as you wish. as an artist that works with food, i choose ingredients that look like the things we find in the natural world, but smaller. so a broccoli spear is a tree, cauliflowers become clouds and, as seen in this recipe, rosemary sprigs turn to pine trees. for this particular make-at-home version of a snowy winter wonderland, i have created a christmas tree with sprigs of rosemary as foliage, and an assortment of edible treats for the baubles and gifts under the tree. -- carl warner", "minutes": 60, "ingredients": [ "fruit", "star fruit", "carrot", "powdered sugar" ], "steps": [ "make the base:", "to begin , fashion a central trunk from your green floral foam", "if you want to use a food-based option , try a conical root like carrot , horseradish , or burdock - that way every part of your centerpiece is edible", "once you've selected your base material , bore holes with a bradawl or screwdriver", "this method will be how the trunk holds the rosemary sprigs", "after boring the holes , push the woody ends of the rosemary sprigs far enough into the trunk so that they wont fall out", "start with larger sprigs at the base and work your way up the trunk adding smaller and smaller sprigs as you go", "you can always cut sprigs in half to create the smaller sprigs near the top of the tree", "the height of your finished tree will depend on the length of your trunk , while the width of your trunk depends on the length of your longest rosemary sprigs at the base of your tree", "so if you have six-inch sprigs , the width of your base will be double that", "once you have worked your way to the top and evenly spaced your branches all around the trunk , your tree will be complete", "at this point , take a good look at the shape of it", "if it is too wide in places or uneven in any way , dont worry , you can always snip a bit here and there with a sturdy pair of scissors or garden shears", "once you are happy with the shape , you can begin the decorating", "this is a great time to get family , friends or children involved , although they could , of course , be making their own especially if you want more than one tree to decorate the table", "using toothpicks , push the ends through the rosemary into the trunk leaving their points exposed", "if your base is small , you may need to cut your toothpicks in half", "space them evenly up and down and around the tree", "then push your decorations onto the exposed points", "these ornaments can be whatever you want , from marzipan fruits as listed in the instructions to frosted jellies , candied fruits , chocolates , or any sort soft candy", "now that you've decorated the tree , you need to finish it off with a star on the top", "this can be cut from a candied lemon or orange slice , or as i have used , and listed in the directions , a slice of star fruit", "having completed your tree , place it on to a round cake plate or chopping board", "if your rosemary sprigs go all the way down to the base of the tree , it should stand easily", "however , if you have kept the bottom of the trunk clear of sprigs you may need to secure your tree on to a spike by drilling a hole into your base and putting a nail or screw through it", "you could also use a glue-style icing one uses when assembling gingerbread houses", "after ensuring your tree is stabilized , you can add more sweets , candies and treats around the base", "these candies act as the presents under the tree , while also saving your beautiful tree from hungry hands", "the beauty of this idea is that it can be tailored to your time and budget , and if you dont have a sweet tooth you can always decorate your tree with spices such as cinnamon and star anise to combine with the rosemary and fill the room with christmas aromas", "whichever way you choose , the scent of rosemary will fill the home and fill your guests with wonderment and intrigue", "of course , if you want to take your tree to another level , you can always do what i have done here and build a whole landscape of rosemary sprigs pushed into fondant icing that has been rolled over loaves of stale bread", "nuts and chocolate swirls provided the rocks and fence posts , and a blue bulb in an overhead light bathes the scene in moonlight", "finally , a dusting of icing sugar over the whole set gives that freshly fallen snow look , creating a feast for the eyes and the imagination at this magical time of year", "for more inspiration visit www", "carlwarner", "com" ], "tags": [ "60-minutes-or-less", "time-to-make", "preparation", "occasion", "5-ingredients-or-less", "easy", "holiday-event", "christmas", "novelty" ], "nutrition": { "calories": 262.9, "total_fat": 0.0, "sugar": 248.0, "sodium": 2.0, "protein": 1.0, "saturated_fat": 0.0, "carbohydrates": 22.0 }, "raw_text": "rosemary christmas tree centerpiece\nIngredients:\nfruit\nstar fruit\ncarrot\npowdered sugar\nSteps:\nmake the base:\nto begin , fashion a central trunk from your green floral foam\nif you want to use a food-based option , try a conical root like carrot , horseradish , or burdock - that way every part of your centerpiece is edible\nonce you've selected your base material , bore holes with a bradawl or screwdriver\nthis method will be how the trunk holds the rosemary sprigs\nafter boring the holes , push the woody ends of the rosemary sprigs far enough into the trunk so that they wont fall out\nstart with larger sprigs at the base and work your way up the trunk adding smaller and smaller sprigs as you go\nyou can always cut sprigs in half to create the smaller sprigs near the top of the tree\nthe height of your finished tree will depend on the length of your trunk , while the width of your trunk depends on the length of your longest rosemary sprigs at the base of your tree\nso if you have six-inch sprigs , the width of your base will be double that\nonce you have worked your way to the top and evenly spaced your branches all around the trunk , your tree will be complete\nat this point , take a good look at the shape of it\nif it is too wide in places or uneven in any way , dont worry , you can always snip a bit here and there with a sturdy pair of scissors or garden shears\nonce you are happy with the shape , you can begin the decorating\nthis is a great time to get family , friends or children involved , although they could , of course , be making their own especially if you want more than one tree to decorate the table\nusing toothpicks , push the ends through the rosemary into the trunk leaving their points exposed\nif your base is small , you may need to cut your toothpicks in half\nspace them evenly up and down and around the tree\nthen push your decorations onto the exposed points\nthese ornaments can be whatever you want , from marzipan fruits as listed in the instructions to frosted jellies , candied fruits , chocolates , or any sort soft candy\nnow that you've decorated the tree , you need to finish it off with a star on the top\nthis can be cut from a candied lemon or orange slice , or as i have used , and listed in the directions , a slice of star fruit\nhaving completed your tree , place it on to a round cake plate or chopping board\nif your rosemary sprigs go all the way down to the base of the tree , it should stand easily\nhowever , if you have kept the bottom of the trunk clear of sprigs you may need to secure your tree on to a spike by drilling a hole into your base and putting a nail or screw through it\nyou could also use a glue-style icing one uses when assembling gingerbread houses\nafter ensuring your tree is stabilized , you can add more sweets , candies and treats around the base\nthese candies act as the presents under the tree , while also saving your beautiful tree from hungry hands\nthe beauty of this idea is that it can be tailored to your time and budget , and if you dont have a sweet tooth you can always decorate your tree with spices such as cinnamon and star anise to combine with the rosemary and fill the room with christmas aromas\nwhichever way you choose , the scent of rosemary will fill the home and fill your guests with wonderment and intrigue\nof course , if you want to take your tree to another level , you can always do what i have done here and build a whole landscape of rosemary sprigs pushed into fondant icing that has been rolled over loaves of stale bread\nnuts and chocolate swirls provided the rocks and fence posts , and a blue bulb in an overhead light bathes the scene in moonlight\nfinally , a dusting of icing sugar over the whole set gives that freshly fallen snow look , creating a feast for the eyes and the imagination at this magical time of year\nfor more inspiration visit www\ncarlwarner\ncom\nTags:\n60-minutes-or-less\ntime-to-make\npreparation\noccasion\n5-ingredients-or-less\neasy\nholiday-event\nchristmas\nnovelty", "text_length": 3991 }, { "id": "122237", "title": "apricot and almond bread gluten dairy and egg free", "description": "this is one of my kids real favourites. i'll often throw in more apricots and almonds than the recipe calls for. this is a large loaf and can be reduced in size by multiplying all ingredients by 2/3 and reducing the cooking time by 10 minutes.", "minutes": 140, "ingredients": [ "water", "canola oil", "vinegar", "brown rice flour", "besan", "rice flour", "arrowroot", "xanthan gum", "sugar", "brown sugar", "salt", "gluten free baking powder", "vegan egg replacer powder", "soymilk powder", "almond meal", "dried yeast granules", "slivered almonds", "dried apricot" ], "steps": [ "breadmaker method", "sift and combine the all the dry ingredients except egg replacer powder", "in a separate bowl , whisk the egg replacer powder with about 1 / 2 a cup of the water , until frothy", "add remaining wet ingredients , withholding about 1 / 4 - 1 / 2 cup water , and combine", "add the wet ingredients to the dry and mix together", "add extra water slowly , around 1 tablespoon at a time , until batter is the correct consistency - thicker than a cake batter , but not as thick as cookie dough", "spoon into the pan", "set the breadmaker to the setting recommended by the instructions specific to your model", "if there are no such instructions try either the basic setting or the rapid setting", "if your breadmaker is programmable , set it to skip the second kneading , as this is not necessary for gf breads", "another option , for breadmakers with a 'bake only' setting , is use the 'dough' setting and then the 'bake only'", "add fruit and nuts when the \"add-ins\" beep sounds or at the very end of mixing", "if your your breadmaker does a reasonable job of mixing , it is possible to add the wet ingredients to the pan and than add the combined dry ingredients", "if using this method , about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and , if not , scrape the sides and base and stir with a rubber spatula", "at this time check the consistency and add extra water , 1 tablespoon at a time , if necessary", "if the mixture is too wet , try adding a little extra flour", "again , add fruit and nuts when the \"add-ins\" beep sounds or at the very end of mixing", "remove the bread from the machine as soon as it is cooked and dont leave in the machine during the keep warm cycle", "turn out from pan after a few minutes and cool on a wire rack", "if your breadmaker has a removable blade , you can also try this : mix the batter until smooth , mix in fruit and nuts , remove the blade from the pan , place the dough in the pan and cook normally", "this way you avoid the big hole in the bottom of the bread and also avoid the second kneading", "hand method 1", "sift and combine the dry ingredients except egg replacer powder", "in a separate bowl , whisk the egg replacer with about 1 / 2 a cup of the water until frothy", "add remaining wet ingredients", "add wet ingredients to dry and mix slowly", "when combined beat on high until batter is smooth , adding more water slowly if required", "add fruit and nuts at the very end of mixing", "spoon into a loaf pan", "cover with plastic wrap and place in a warm , draught free position to rise for about 1 hour", "remove plastic wrap , and bake at 190c for 50-60 minutes", "remove from pan and cool on a wire rack", "if you find the bread is becoming too dark , you can loosely cover it with foil part-way into cooking", "hand method 2", "dissolve 1 tablespoon of the sugar in 1 / 2 a cup of the luke warm water", "add the yeast and set aside to proof for 10 minutes", "sift and combine the dry ingredients except egg replacer powder", "in a separate bowl , whisk the egg replacer with about 1 / 2 a cup of the water until frothy", "add remaining wet ingredients", "add proofed yeast", "add wet ingredients to dry and mix slowly", "when combined beat on high until batter is smooth , adding more water slowly if required", "add fruit and nuts at the very end of mixing", "spoon into a loaf pan", "cover with plastic wrap and place in a warm , draught free position to rise for about 1 hour", "remove plastic wrap , and bake at 190c 50-60 minutes", "remove from pan and cool on a wire rack", "if you find the bread is becoming too brown , you can loosely cover with foil part-way into cooking" ], "tags": [ "time-to-make", "course", "preparation", "breads", "vegan", "vegetarian", "dietary", "gluten-free", "free-of-something", "4-hours-or-less" ], "nutrition": { "calories": 3758.1, "total_fat": 188.0, "sugar": 590.0, "sodium": 148.0, "protein": 115.0, "saturated_fat": 51.0, "carbohydrates": 205.0 }, "raw_text": "apricot and almond bread gluten dairy and egg free\nIngredients:\nwater\ncanola oil\nvinegar\nbrown rice flour\nbesan\nrice flour\narrowroot\nxanthan gum\nsugar\nbrown sugar\nsalt\ngluten free baking powder\nvegan egg replacer powder\nsoymilk powder\nalmond meal\ndried yeast granules\nslivered almonds\ndried apricot\nSteps:\nbreadmaker method\nsift and combine the all the dry ingredients except egg replacer powder\nin a separate bowl , whisk the egg replacer powder with about 1 / 2 a cup of the water , until frothy\nadd remaining wet ingredients , withholding about 1 / 4 - 1 / 2 cup water , and combine\nadd the wet ingredients to the dry and mix together\nadd extra water slowly , around 1 tablespoon at a time , until batter is the correct consistency - thicker than a cake batter , but not as thick as cookie dough\nspoon into the pan\nset the breadmaker to the setting recommended by the instructions specific to your model\nif there are no such instructions try either the basic setting or the rapid setting\nif your breadmaker is programmable , set it to skip the second kneading , as this is not necessary for gf breads\nanother option , for breadmakers with a 'bake only' setting , is use the 'dough' setting and then the 'bake only'\nadd fruit and nuts when the \"add-ins\" beep sounds or at the very end of mixing\nif your your breadmaker does a reasonable job of mixing , it is possible to add the wet ingredients to the pan and than add the combined dry ingredients\nif using this method , about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and , if not , scrape the sides and base and stir with a rubber spatula\nat this time check the consistency and add extra water , 1 tablespoon at a time , if necessary\nif the mixture is too wet , try adding a little extra flour\nagain , add fruit and nuts when the \"add-ins\" beep sounds or at the very end of mixing\nremove the bread from the machine as soon as it is cooked and dont leave in the machine during the keep warm cycle\nturn out from pan after a few minutes and cool on a wire rack\nif your breadmaker has a removable blade , you can also try this : mix the batter until smooth , mix in fruit and nuts , remove the blade from the pan , place the dough in the pan and cook normally\nthis way you avoid the big hole in the bottom of the bread and also avoid the second kneading\nhand method 1\nsift and combine the dry ingredients except egg replacer powder\nin a separate bowl , whisk the egg replacer with about 1 / 2 a cup of the water until frothy\nadd remaining wet ingredients\nadd wet ingredients to dry and mix slowly\nwhen combined beat on high until batter is smooth , adding more water slowly if required\nadd fruit and nuts at the very end of mixing\nspoon into a loaf pan\ncover with plastic wrap and place in a warm , draught free position to rise for about 1 hour\nremove plastic wrap , and bake at 190c for 50-60 minutes\nremove from pan and cool on a wire rack\nif you find the bread is becoming too dark , you can loosely cover it with foil part-way into cooking\nhand method 2\ndissolve 1 tablespoon of the sugar in 1 / 2 a cup of the luke warm water\nadd the yeast and set aside to proof for 10 minutes\nsift and combine the dry ingredients except egg replacer powder\nin a separate bowl , whisk the egg replacer with about 1 / 2 a cup of the water until frothy\nadd remaining wet ingredients\nadd proofed yeast\nadd wet ingredients to dry and mix slowly\nwhen combined beat on high until batter is smooth , adding more water slowly if required\nadd fruit and nuts at the very end of mixing\nspoon into a loaf pan\ncover with plastic wrap and place in a warm , draught free position to rise for about 1 hour\nremove plastic wrap , and bake at 190c 50-60 minutes\nremove from pan and cool on a wire rack\nif you find the bread is becoming too brown , you can loosely cover with foil part-way into cooking\nTags:\ntime-to-make\ncourse\npreparation\nbreads\nvegan\nvegetarian\ndietary\ngluten-free\nfree-of-something\n4-hours-or-less", "text_length": 3989 }, { "id": "74227", "title": "checkerboard cookies", "description": "i adopted this recipe from the recipezaar account. i have not had a chance to make this myself. original chef's notes: \"although this recipe is long, it is really not difficult and produces a stunning cookie. they can be frozen, sliced and baked when needed.\"", "minutes": 97, "ingredients": [ "hazelnuts", "dutch-processed cocoa powder", "all-purpose flour", "salt", "unsalted butter", "granulated sugar", "egg", "pure vanilla extract", "orange zest" ], "steps": [ "preheat oven to 350 f and place rack in center of oven", "bake hazelnuts for 15 minutes or until skins start to blister", "remove from oven and wrap in a clean towel so the nuts can steam for 5 minutes", "rub the towel briskly in a back and forth motion to remove the skins from the hazelnuts", "set aside to cool", "when cool , place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground", "set aside", "in a small bowl whisk together the flour and salt", "set aside", "in bowl of electric mixer , beat the butter and sugar until light and fluffy", "add the egg , vanilla extract and orange zest and beat until well blended", "add the flour mixture and beat just until incorporated", "divide the dough in half and place one half of the dough back into the bowl of electric mixer", "add the cocoa and hazelnut mixture to the dough and beat until incorporated", "set aside", "lay out two large sheets of parchment paper and on one sheet of parchment roll out the white dough into a 6 1 / 2 inch by 10 1 / 2 inch rectangle , making sure both sides of the dough are smooth", "wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm", "meanwhile , take the chocolate dough and remove 1 / 2 cup and cover with plastic wrap", "set aside", "on the second sheet of parchment roll out the chocolate dough into a 6 1 / 2 inch by 10 1 / 2 inch rectangle , making sure both sides of the dough are smooth", "wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm", "when both the white and chocolate doughs are firm , remove from freezer and lay the white dough on a cutting board , removing the parchment paper", "lightly brush the top of the dough with a little water or lightly beaten egg white", "remove the parchment paper from the chocolate dough and place it evenly on top of the white dough", "trim the edges of the two doughs so the rectangle now measures 6 inches by 10 inches", "lengthwise cut the rectangle into thirds", "place one strip on a piece of plastic wrap", "brush the top of the dough with water and place the second strip on top of the first", "brush the top of the second layer with water and stack the third layer", "press down lightly on the top of the dough and then wrap and freeze for 15 minutes , or until firm", "when firm , remove from freezer and unwrap , placing the dough on a cutting board", "using a sharp long knife , cut the layers lengthwise into 1 / 4 inch wide and 10 inch long strips", "stack the layers , turning every other strip so top faces down and bottom faces up , to produce the checkerboard effect", "re-wrap stack and place in freezer again to firm up", "meanwhile , take the reserved chocolate trimmings and 1 / 2 cup of chocolate dough and roll out on a piece of parchment paper into approximately 9 1 / 2 x 10 1 / 2 inch rectangle , making sure the dough is smooth - cover and refrigerate until slightly firm", "remove stack of checkerboard dough from freezer and place in center of chocolate dough", "wrap the chocolate dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design", "wrap in plastic and freeze until firm", "can freeze dough for up to 2 weeks", "preheat oven to 350 f and place rack in center of oven", "line a baking sheet with parchment paper", "remove dough from freezer and place on a cutting board", "with a sharp knife cut the block of dough into 1 / 8 to 1 / 4 inch thick slices", "place on prepared baking sheet about 1 inch apart", "bake for about 5-7 minutes or until cookies just start to brown around the edges", "remove from oven and place on wire rack to cool", "baked cookies can be stored in an airtight container up to one week" ], "tags": [ "weeknight", "time-to-make", "course", "preparation", "desserts", "cookies-and-brownies", "dietary", "low-sodium", "low-in-something", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 104.1, "total_fat": 9.0, "sugar": 17.0, "sodium": 0.0, "protein": 2.0, "saturated_fat": 16.0, "carbohydrates": 3.0 }, "raw_text": "checkerboard cookies\nIngredients:\nhazelnuts\ndutch-processed cocoa powder\nall-purpose flour\nsalt\nunsalted butter\ngranulated sugar\negg\npure vanilla extract\norange zest\nSteps:\npreheat oven to 350 f and place rack in center of oven\nbake hazelnuts for 15 minutes or until skins start to blister\nremove from oven and wrap in a clean towel so the nuts can steam for 5 minutes\nrub the towel briskly in a back and forth motion to remove the skins from the hazelnuts\nset aside to cool\nwhen cool , place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground\nset aside\nin a small bowl whisk together the flour and salt\nset aside\nin bowl of electric mixer , beat the butter and sugar until light and fluffy\nadd the egg , vanilla extract and orange zest and beat until well blended\nadd the flour mixture and beat just until incorporated\ndivide the dough in half and place one half of the dough back into the bowl of electric mixer\nadd the cocoa and hazelnut mixture to the dough and beat until incorporated\nset aside\nlay out two large sheets of parchment paper and on one sheet of parchment roll out the white dough into a 6 1 / 2 inch by 10 1 / 2 inch rectangle , making sure both sides of the dough are smooth\nwrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm\nmeanwhile , take the chocolate dough and remove 1 / 2 cup and cover with plastic wrap\nset aside\non the second sheet of parchment roll out the chocolate dough into a 6 1 / 2 inch by 10 1 / 2 inch rectangle , making sure both sides of the dough are smooth\nwrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm\nwhen both the white and chocolate doughs are firm , remove from freezer and lay the white dough on a cutting board , removing the parchment paper\nlightly brush the top of the dough with a little water or lightly beaten egg white\nremove the parchment paper from the chocolate dough and place it evenly on top of the white dough\ntrim the edges of the two doughs so the rectangle now measures 6 inches by 10 inches\nlengthwise cut the rectangle into thirds\nplace one strip on a piece of plastic wrap\nbrush the top of the dough with water and place the second strip on top of the first\nbrush the top of the second layer with water and stack the third layer\npress down lightly on the top of the dough and then wrap and freeze for 15 minutes , or until firm\nwhen firm , remove from freezer and unwrap , placing the dough on a cutting board\nusing a sharp long knife , cut the layers lengthwise into 1 / 4 inch wide and 10 inch long strips\nstack the layers , turning every other strip so top faces down and bottom faces up , to produce the checkerboard effect\nre-wrap stack and place in freezer again to firm up\nmeanwhile , take the reserved chocolate trimmings and 1 / 2 cup of chocolate dough and roll out on a piece of parchment paper into approximately 9 1 / 2 x 10 1 / 2 inch rectangle , making sure the dough is smooth - cover and refrigerate until slightly firm\nremove stack of checkerboard dough from freezer and place in center of chocolate dough\nwrap the chocolate dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design\nwrap in plastic and freeze until firm\ncan freeze dough for up to 2 weeks\npreheat oven to 350 f and place rack in center of oven\nline a baking sheet with parchment paper\nremove dough from freezer and place on a cutting board\nwith a sharp knife cut the block of dough into 1 / 8 to 1 / 4 inch thick slices\nplace on prepared baking sheet about 1 inch apart\nbake for about 5-7 minutes or until cookies just start to brown around the edges\nremove from oven and place on wire rack to cool\nbaked cookies can be stored in an airtight container up to one week\nTags:\nweeknight\ntime-to-make\ncourse\npreparation\ndesserts\ncookies-and-brownies\ndietary\nlow-sodium\nlow-in-something\nnumber-of-servings\n4-hours-or-less", "text_length": 3978 }, { "id": "365509", "title": "tiramisu cake", "description": "dorie greenspan", "minutes": 180, "ingredients": [ "cake flour", "baking powder", "baking soda", "salt", "unsalted butter", "sugar", "eggs", "egg yolk", "vanilla extract", "buttermilk", "instant espresso powder", "boiling water", "water", "amaretto", "mascarpone", "powdered sugar", "heavy cream", "bittersweet chocolate", "chocolate-covered coffee beans", "cocoa powder" ], "steps": [ "position oven rack in center of oven", "preheat oven to 350", "butter two 9 x 2 inch round cake pans", "dust the insides with flour , tap out the excess", "line the bottoms of the pans with parchment paper or wax paper", "put the pans on a baking sheet", "make the cake: sift together the cake flour , baking powder , baking soda , and salt", "using a stand mixer fitted with paddle attachment , beat the butter on medium speed until soft and creamy", "add in sugar and beat for 3 minutes", "add the eggs one at a time and then the yolk , beating for 1 minute after each addition", "beat in the vanilla", "decrease mixer speed to low and add the dry ingredients alternately with the buttermilk , adding the dry ingredients in 3 additions and the milk in 2", "scrape down sides of bowl as needed and mix only until the ingredients disappear into the batter", "divide the batter evenly between the two pans and smooth the tops with a rubber spatula", "bake for 28-30 minutes , rotating the pans at midway point", "when fully baked , the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean", "transfer cakes to a rack and cool for about 5 minutes , then run a knife around the sides of the cakes , unmold them and peel off the paper liners", "invert and cool to room temperature right side up", "make the extract: in a small bowl or cup , stir the espresso powder and boiling water together until blended", "set aside", "make the syrup: in a small saucepan , stir the water and sugar together", "bring just to a boil", "pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the amaretto", "set aside", "make the filling / frosting: add mascarpone , sugar , vanilla , and liqueur in a bowl", "whisk just until blended and smooth", "using a stand mixer with whisk attachment , whip the heavy cream until firm peaks form", "switch to a rubber spatula and stir about of the whipped cream into the mascarpone", "fold in the rest of the whipped cream with a light touch", "assemble the cake: if the tops of the cake layers have crowned , use a long serrated knife and a gentle swaying motion to even them", "place one layer right side up on a cardboard round or a cake plate protected with strips of wax or parchment paper", "using a pastry brush , soak the layer with about 1 / 3 of the espresso syrup", "smooth some of the mascarpone cream over the layeruse about 1 cupsand gently press the chopped chocolate into the filling", "put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup , then turn the layer over and position it , soaked side down , over the filling", "soak the top of the cake with the remaining syrup", "for the frostingwhisk 1 to 1 tablespoons of the remaining espresso extract into the remaining mascarpone filling", "taste the frosting as you go to decide how much extract you want to add", "if the frosting looks as if it might be a little too soft to spread over the cake , press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so", "refrigerate the cake too", "with a long metal icing spatula , smooth the frosting around the sides of the cake and over the top", "decorate the cake with chocolate-covered espresso beanspress them into the filling , making concentric circles of beans or just putting some beans in the center of the cake", "refrigerate the cake for at least 3 hours before servingthe elements need time to meld", "just before servingdust the top of the cake with cocoa", "to servelet sit at room temperature for 20 minutes , cut with a serrated knife and a gentle sawing motion", "serve with coffee or espresso" ], "tags": [ "time-to-make", "course", "cuisine", "preparation", "desserts", "european", "italian", "4-hours-or-less" ], "nutrition": { "calories": 451.2, "total_fat": 34.0, "sugar": 135.0, "sodium": 8.0, "protein": 11.0, "saturated_fat": 67.0, "carbohydrates": 18.0 }, "raw_text": "tiramisu cake\nIngredients:\ncake flour\nbaking powder\nbaking soda\nsalt\nunsalted butter\nsugar\neggs\negg yolk\nvanilla extract\nbuttermilk\ninstant espresso powder\nboiling water\nwater\namaretto\nmascarpone\npowdered sugar\nheavy cream\nbittersweet chocolate\nchocolate-covered coffee beans\ncocoa powder\nSteps:\nposition oven rack in center of oven\npreheat oven to 350\nbutter two 9 x 2 inch round cake pans\ndust the insides with flour , tap out the excess\nline the bottoms of the pans with parchment paper or wax paper\nput the pans on a baking sheet\nmake the cake: sift together the cake flour , baking powder , baking soda , and salt\nusing a stand mixer fitted with paddle attachment , beat the butter on medium speed until soft and creamy\nadd in sugar and beat for 3 minutes\nadd the eggs one at a time and then the yolk , beating for 1 minute after each addition\nbeat in the vanilla\ndecrease mixer speed to low and add the dry ingredients alternately with the buttermilk , adding the dry ingredients in 3 additions and the milk in 2\nscrape down sides of bowl as needed and mix only until the ingredients disappear into the batter\ndivide the batter evenly between the two pans and smooth the tops with a rubber spatula\nbake for 28-30 minutes , rotating the pans at midway point\nwhen fully baked , the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean\ntransfer cakes to a rack and cool for about 5 minutes , then run a knife around the sides of the cakes , unmold them and peel off the paper liners\ninvert and cool to room temperature right side up\nmake the extract: in a small bowl or cup , stir the espresso powder and boiling water together until blended\nset aside\nmake the syrup: in a small saucepan , stir the water and sugar together\nbring just to a boil\npour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the amaretto\nset aside\nmake the filling / frosting: add mascarpone , sugar , vanilla , and liqueur in a bowl\nwhisk just until blended and smooth\nusing a stand mixer with whisk attachment , whip the heavy cream until firm peaks form\nswitch to a rubber spatula and stir about of the whipped cream into the mascarpone\nfold in the rest of the whipped cream with a light touch\nassemble the cake: if the tops of the cake layers have crowned , use a long serrated knife and a gentle swaying motion to even them\nplace one layer right side up on a cardboard round or a cake plate protected with strips of wax or parchment paper\nusing a pastry brush , soak the layer with about 1 / 3 of the espresso syrup\nsmooth some of the mascarpone cream over the layeruse about 1 cupsand gently press the chopped chocolate into the filling\nput the second cake layer on the counter and soak the top of it with half the remaining espresso syrup , then turn the layer over and position it , soaked side down , over the filling\nsoak the top of the cake with the remaining syrup\nfor the frostingwhisk 1 to 1 tablespoons of the remaining espresso extract into the remaining mascarpone filling\ntaste the frosting as you go to decide how much extract you want to add\nif the frosting looks as if it might be a little too soft to spread over the cake , press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so\nrefrigerate the cake too\nwith a long metal icing spatula , smooth the frosting around the sides of the cake and over the top\ndecorate the cake with chocolate-covered espresso beanspress them into the filling , making concentric circles of beans or just putting some beans in the center of the cake\nrefrigerate the cake for at least 3 hours before servingthe elements need time to meld\njust before servingdust the top of the cake with cocoa\nto servelet sit at room temperature for 20 minutes , cut with a serrated knife and a gentle sawing motion\nserve with coffee or espresso\nTags:\ntime-to-make\ncourse\ncuisine\npreparation\ndesserts\neuropean\nitalian\n4-hours-or-less", "text_length": 3974 }, { "id": "394148", "title": "my special roasted pumpkin bisque a fall tradition", "description": "delicious pumpkin bisque served right from the pumpkin itself! the pumpkin is roasted whole in the oven with an infusion of flavors steaming inside and then finished on the stovetop to create a rich velvety bisque with incredible depth that is then replaced in the pumpkin to serve. the bisque is meant to be fragrant and almost spicy, but of course you can adjust the seasonings to your liking. this is unlike any recipe out there as i have spent the last 10 years perfecting it. it is a favorite for our autumn family get-togethers and you will find yourself craving this day after day!", "minutes": 165, "ingredients": [ "pumpkin", "unsalted butter", "fresh thyme sprigs", "sea salt", "fresh ground pepper", "onion", "garlic cloves", "extra virgin olive oil", "pumpkin flesh", "chicken broth", "old bay seasoning", "cayenne pepper", "cinnamon", "chili powder", "nutmeg", "powdered ginger", "fresh ground black pepper", "whipping cream" ], "steps": [ "preheat oven to 400 degrees", "adjust oven racks to fit whole pumpkin in the oven without the stem coming in contact with the coils", "rinse the outside of pumpkin to remove any residual dirt or debris", "dry", "carefully cut out the top portion of the pumpkin surrounding the stem so that you are creating a \"lid\" for the entire pumpkin", "do this on an angle so that the knife is pointed almost straight out from you", "you will be creating a lip for the lid of the pumpkin to rest on so that it does not fall straight in while cooking", "place lid upside down in a bowl of water so that the stem becomes very wet", "while this is soaking for a few minutes , clean out interior of pumpkin , removing any strings and seeds", "rinse seeds and set aside to roast later on if desired", "with pumpkin cavity cleaned out , place butter , garlic , onion , salt , pepper , and thyme inside", "place pumpkin on a cookie sheet lined with foil or parchment paper", "replace lid on pumpkin and use the olive oil to grease the entire exterior of the pumpkin , lid included", "put pumpkin in oven , again making sure that stem isn't touching the coils", "bake for one hour", "check for doneness by carefully removing lid and scraping a knife very gently into the interior flesh , but not piercing it through", "texture should be soft and scoopable", "if still a bit hard , then cook for an additional 30 minutes or so until soft", "the outside of the pumpkin with be a burnt orange and brown", "once done , remove pumpkin from oven and let cool for 10 minutes", "scrape interior flesh very gently , not going too deep , and making sure to get the flesh at the bottom mainly , where the butter and aromatics were", "once you have about 4 cups of flesh , including the thyme sprigs and such , then set the whole pumpkin aside for later and place flesh in a big stockpot of dutch oven", "add chicken broth and simmer for 10 minutes", "remove thyme sprigs , but scrape some of the little leaves into the soup", "with an immersion blender , puree the soup completely", "if very thick like pudding add a little extra water or chicken broth", "add all seasonings to the puree , adjusting to suit your individual tastes", "with a ladle , strain puree through a mesh sieve into a large bowl", "the soup should go through somewhat easily with you pushing it through gently with the ladle", "rinse out your stockpot and replace the strained soup", "stir in the whipping cream and adjust salt and pepper seasonings", "let bisque simmer on stovetop for another 10 minutes at least , for flavors to meld", "to serve bisque , place pumpkin on a large platter", "place a large bowl inside of pumpkin and pour soup into that bowl , replacing lid and placing on table", "otherwise , if you feel the pumpkin walls and bottom are still solid enough and there are no visible holes in the flesh , then you can try pouring the soup directly into the pumpkin shell itself and serving directly out of the pumpkin", "for a decorative touch , line the platter with kale leaves to resemble foliage", "serve at the table with the lid in place and ladle sticking out", "to roast the reserved pumpkin seeds for a snack: preheat oven to 350 degrees", "rinse pumpkin seeds and remove any strings", "dry seeds lightly with a cloth or paper towel", "spread onto a sheet pan", "sprinkle with salt , cumin and chili powder", "toss well with hands", "bake for 20 minutes or until well toasted and dried out", "remove from oven , sprinkle olive oil across seeds and toss in a bowl", "add more salt or spices according to your preference" ], "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "bisques-cream-soups", "soups-stews", "vegetables", "fall", "heirloom-historical", "holiday-event", "seasonal", "squash", "4-hours-or-less" ], "nutrition": { "calories": 158.4, "total_fat": 24.0, "sugar": 2.0, "sodium": 32.0, "protein": 5.0, "saturated_fat": 41.0, "carbohydrates": 0.0 }, "raw_text": "my special roasted pumpkin bisque a fall tradition\nIngredients:\npumpkin\nunsalted butter\nfresh thyme sprigs\nsea salt\nfresh ground pepper\nonion\ngarlic cloves\nextra virgin olive oil\npumpkin flesh\nchicken broth\nold bay seasoning\ncayenne pepper\ncinnamon\nchili powder\nnutmeg\npowdered ginger\nfresh ground black pepper\nwhipping cream\nSteps:\npreheat oven to 400 degrees\nadjust oven racks to fit whole pumpkin in the oven without the stem coming in contact with the coils\nrinse the outside of pumpkin to remove any residual dirt or debris\ndry\ncarefully cut out the top portion of the pumpkin surrounding the stem so that you are creating a \"lid\" for the entire pumpkin\ndo this on an angle so that the knife is pointed almost straight out from you\nyou will be creating a lip for the lid of the pumpkin to rest on so that it does not fall straight in while cooking\nplace lid upside down in a bowl of water so that the stem becomes very wet\nwhile this is soaking for a few minutes , clean out interior of pumpkin , removing any strings and seeds\nrinse seeds and set aside to roast later on if desired\nwith pumpkin cavity cleaned out , place butter , garlic , onion , salt , pepper , and thyme inside\nplace pumpkin on a cookie sheet lined with foil or parchment paper\nreplace lid on pumpkin and use the olive oil to grease the entire exterior of the pumpkin , lid included\nput pumpkin in oven , again making sure that stem isn't touching the coils\nbake for one hour\ncheck for doneness by carefully removing lid and scraping a knife very gently into the interior flesh , but not piercing it through\ntexture should be soft and scoopable\nif still a bit hard , then cook for an additional 30 minutes or so until soft\nthe outside of the pumpkin with be a burnt orange and brown\nonce done , remove pumpkin from oven and let cool for 10 minutes\nscrape interior flesh very gently , not going too deep , and making sure to get the flesh at the bottom mainly , where the butter and aromatics were\nonce you have about 4 cups of flesh , including the thyme sprigs and such , then set the whole pumpkin aside for later and place flesh in a big stockpot of dutch oven\nadd chicken broth and simmer for 10 minutes\nremove thyme sprigs , but scrape some of the little leaves into the soup\nwith an immersion blender , puree the soup completely\nif very thick like pudding add a little extra water or chicken broth\nadd all seasonings to the puree , adjusting to suit your individual tastes\nwith a ladle , strain puree through a mesh sieve into a large bowl\nthe soup should go through somewhat easily with you pushing it through gently with the ladle\nrinse out your stockpot and replace the strained soup\nstir in the whipping cream and adjust salt and pepper seasonings\nlet bisque simmer on stovetop for another 10 minutes at least , for flavors to meld\nto serve bisque , place pumpkin on a large platter\nplace a large bowl inside of pumpkin and pour soup into that bowl , replacing lid and placing on table\notherwise , if you feel the pumpkin walls and bottom are still solid enough and there are no visible holes in the flesh , then you can try pouring the soup directly into the pumpkin shell itself and serving directly out of the pumpkin\nfor a decorative touch , line the platter with kale leaves to resemble foliage\nserve at the table with the lid in place and ladle sticking out\nto roast the reserved pumpkin seeds for a snack: preheat oven to 350 degrees\nrinse pumpkin seeds and remove any strings\ndry seeds lightly with a cloth or paper towel\nspread onto a sheet pan\nsprinkle with salt , cumin and chili powder\ntoss well with hands\nbake for 20 minutes or until well toasted and dried out\nremove from oven , sprinkle olive oil across seeds and toss in a bowl\nadd more salt or spices according to your preference\nTags:\nweeknight\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\nbisques-cream-soups\nsoups-stews\nvegetables\nfall\nheirloom-historical\nholiday-event\nseasonal\nsquash\n4-hours-or-less", "text_length": 3970 }, { "id": "347000", "title": "oatmeal base and variations healthy low fat oatmeal guide", "description": "in this recipe is the perfect and easiest microwave oatmeal base along with 21 variations you can choose from. its the perfect breakfast guide! you get variation without spending hours searching up differant recipes! oatmeal is really to your own personal taste so tweak them as you see fit. enjoy! i credited the few oatmeal variations i used from zaar members, but the rest i have pulled off of everywhere and anywhere, and i have not kept track. if one of the variations is yours, tell me and i will by all means give you credit. i dont want to take credit for your recipe. if you dont want yours up here, tell me and i will take it down.", "minutes": 6, "ingredients": [ "quick-cooking oats", "oat bran", "salt", "skim milk" ], "steps": [ "in bowl large enough for expansion , place oats and oat bran", "add milk and microwave for 80 seconds", "let sit to absorb if necessary", "variations:", "apple cinnamon: 2 tbsps", "semi-chunky applesauce , 2-2 1 / 2 tsps", "brown sugar , 1 / 4-1 / 2 teaspoons cinnamon , cinnamon chips", "strawberries and cream: 4-5 teaspoons strawberry jam , 1 tablespoons low-fat creamy strawberry yogurt , splash butterscotch extract or vanilla , optional brown sugar to taste , fresh chopped strawberries to top with", "pumpkin: 3 tbsps", "pumpkin , 1 / 4 tsps", "pumpkin pie spice , 2 1 / 2 tsps", "brown sugar", "caramel apple: 5 tsps", "applesauce , 1 / 8 teaspoons cinnamon , 2 1 / 2 tsps", "caramel sauce , 1 teaspoon butterscotch chips , butterscotch extract", "chocolate: 1 1 / 2 tsps", "cocoa , 2 tsps", "sugar , 1 / 4 teaspoons vanilla , 1-2 heaping teaspoons mini chocolate chips , spoonful nutella or peanut butter", "banana peanut butter: 1 / 2-1 banana , 2 tsps", "brown sugar , 1 tablespoon smooth peanut butter , banana flavour , 1 / 4 tsp cinnamon , peanut butter chips", "berry cheesecake: 1 tablespoons fat-free cream cheese , 2 heaping tsps", "berry jam , small handful frozen blueberries , caramel sauce to drizzle on top and sweeten the cheese", "berry french toast: 3 tbsps", "frozen berries , 1 / 2 tbsps", "ground flax seed , 1+ tbsps", "maple syrup , 1 / 2 tbsps", "margarine , 1 / 4-1 / 2 tsps", "cinnamon", "cinnamon roll: 1 heaping tablespoons raisins or sultanas , 1 1 / 2 teaspoons nonfat cream cheese , 1 / 2 teaspoons cinnamon , 4 teaspoons brown sugar , 1 / 4 teaspoons vanilla , icing sugar to garnish", "blueberry peach: 1 tablespoons peach jam , 3 tbsps", "frozen blueberries , 1 / 8 tsp cinnamon , 1 / 2 teaspoons ground flaxseed , 1 / 2 tsp margarine / butter", "fruit: 1 / 2 teaspoons margarine , 1 teaspoon honey , 1 1 / 2 tsps", "brown sugar , 1 tablespoon fat free sour cream , pinch cinnamon , chopped fruit to top with", "cranapple: 1 tablespoons dried cranberries , 7-8 tsps", "applesauce , dash cinnamon , brown sugar to taste", "honey nutty apricot: 2-3 chopped dried apricots , 1 tablespoons honey , 1 teaspoons ground flaxseed , sprinkle cinnamon , splash vanilla", "peaches and cream: 3 heaping tablespoons canned peaches in juice , 1 tablespoon low-fat creamy peach yogurt , butterscotch extract or vanilla , brown sugar to taste", "zesty blueberry: 3 tbsps", "frozen blueberries , a dash grated lemon rind , 3-4 teaspoons raspberry jam , 1 / 8 teaspoons cinnamon", "maple cinnamon cottage cheese: 2 tsps", "light cottage cheese , 1 tablespoon pure maple syrup , 1-3 teaspoons brown sugar , 1 / 2 teaspoons cinnamon , chopped fruit , chopped nuts , teaspoons brown sugar", "vanilla raisin nut spice: 2 tbsps", "raisins , 2 1 / 2-3 teaspoons vanilla-flavoured syrup , 1 teaspoons brown sugar , 1 / 8 teaspoons vanilla extract , 1 / 8-1 / 4 teaspoons cinnamon , 1 1 / 2 tbsps", "sliced toasted toasted", "peanut butter and jam: 1-2 tablespoons berry jam , 1-2 tablespoons peanut butter , 1 teaspoons margarine , dash cinnamon", "nutella banapple: 1-2 tablespoons nutella , 1 / 2 chopped ripe banana , 2 teaspoons applesauce , dash cinnamon", "s'mores: 1 teaspoon skim milk powder , 2 graham crackers , 1 1 / 2 teaspoons cocoa , 1 / 8 teaspoon vanilla , 1-2 teaspoons sugar , miniature milk chocolate chips , miniature marshmallows", "banana smash: 1 / 2-3 / 4 of a banana , warmed then mashed dash pumpkin pie spice , 1 tablespoon maple syrup , brown sugar to taste" ], "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-1-or-2", "healthy", "5-ingredients-or-less", "granola-and-porridge", "breakfast", "fruit", "easy", "microwave", "beginner-cook", "kid-friendly", "low-fat", "vegetarian", "chocolate", "dietary", "low-cholesterol", "low-saturated-fat", "low-calorie", "comfort-food", "inexpensive", "egg-free", "healthy-2", "free-of-something", "low-in-something", "berries", "blueberries", "tropical-fruit", "bananas", "brunch", "taste-mood", "sweet", "equipment", "number-of-servings", "presentation", "served-hot" ], "nutrition": { "calories": 148.9, "total_fat": 3.0, "sugar": 1.0, "sodium": 9.0, "protein": 18.0, "saturated_fat": 2.0, "carbohydrates": 8.0 }, "raw_text": "oatmeal base and variations healthy low fat oatmeal guide\nIngredients:\nquick-cooking oats\noat bran\nsalt\nskim milk\nSteps:\nin bowl large enough for expansion , place oats and oat bran\nadd milk and microwave for 80 seconds\nlet sit to absorb if necessary\nvariations:\napple cinnamon: 2 tbsps\nsemi-chunky applesauce , 2-2 1 / 2 tsps\nbrown sugar , 1 / 4-1 / 2 teaspoons cinnamon , cinnamon chips\nstrawberries and cream: 4-5 teaspoons strawberry jam , 1 tablespoons low-fat creamy strawberry yogurt , splash butterscotch extract or vanilla , optional brown sugar to taste , fresh chopped strawberries to top with\npumpkin: 3 tbsps\npumpkin , 1 / 4 tsps\npumpkin pie spice , 2 1 / 2 tsps\nbrown sugar\ncaramel apple: 5 tsps\napplesauce , 1 / 8 teaspoons cinnamon , 2 1 / 2 tsps\ncaramel sauce , 1 teaspoon butterscotch chips , butterscotch extract\nchocolate: 1 1 / 2 tsps\ncocoa , 2 tsps\nsugar , 1 / 4 teaspoons vanilla , 1-2 heaping teaspoons mini chocolate chips , spoonful nutella or peanut butter\nbanana peanut butter: 1 / 2-1 banana , 2 tsps\nbrown sugar , 1 tablespoon smooth peanut butter , banana flavour , 1 / 4 tsp cinnamon , peanut butter chips\nberry cheesecake: 1 tablespoons fat-free cream cheese , 2 heaping tsps\nberry jam , small handful frozen blueberries , caramel sauce to drizzle on top and sweeten the cheese\nberry french toast: 3 tbsps\nfrozen berries , 1 / 2 tbsps\nground flax seed , 1+ tbsps\nmaple syrup , 1 / 2 tbsps\nmargarine , 1 / 4-1 / 2 tsps\ncinnamon\ncinnamon roll: 1 heaping tablespoons raisins or sultanas , 1 1 / 2 teaspoons nonfat cream cheese , 1 / 2 teaspoons cinnamon , 4 teaspoons brown sugar , 1 / 4 teaspoons vanilla , icing sugar to garnish\nblueberry peach: 1 tablespoons peach jam , 3 tbsps\nfrozen blueberries , 1 / 8 tsp cinnamon , 1 / 2 teaspoons ground flaxseed , 1 / 2 tsp margarine / butter\nfruit: 1 / 2 teaspoons margarine , 1 teaspoon honey , 1 1 / 2 tsps\nbrown sugar , 1 tablespoon fat free sour cream , pinch cinnamon , chopped fruit to top with\ncranapple: 1 tablespoons dried cranberries , 7-8 tsps\napplesauce , dash cinnamon , brown sugar to taste\nhoney nutty apricot: 2-3 chopped dried apricots , 1 tablespoons honey , 1 teaspoons ground flaxseed , sprinkle cinnamon , splash vanilla\npeaches and cream: 3 heaping tablespoons canned peaches in juice , 1 tablespoon low-fat creamy peach yogurt , butterscotch extract or vanilla , brown sugar to taste\nzesty blueberry: 3 tbsps\nfrozen blueberries , a dash grated lemon rind , 3-4 teaspoons raspberry jam , 1 / 8 teaspoons cinnamon\nmaple cinnamon cottage cheese: 2 tsps\nlight cottage cheese , 1 tablespoon pure maple syrup , 1-3 teaspoons brown sugar , 1 / 2 teaspoons cinnamon , chopped fruit , chopped nuts , teaspoons brown sugar\nvanilla raisin nut spice: 2 tbsps\nraisins , 2 1 / 2-3 teaspoons vanilla-flavoured syrup , 1 teaspoons brown sugar , 1 / 8 teaspoons vanilla extract , 1 / 8-1 / 4 teaspoons cinnamon , 1 1 / 2 tbsps\nsliced toasted toasted\npeanut butter and jam: 1-2 tablespoons berry jam , 1-2 tablespoons peanut butter , 1 teaspoons margarine , dash cinnamon\nnutella banapple: 1-2 tablespoons nutella , 1 / 2 chopped ripe banana , 2 teaspoons applesauce , dash cinnamon\ns'mores: 1 teaspoon skim milk powder , 2 graham crackers , 1 1 / 2 teaspoons cocoa , 1 / 8 teaspoon vanilla , 1-2 teaspoons sugar , miniature milk chocolate chips , miniature marshmallows\nbanana smash: 1 / 2-3 / 4 of a banana , warmed then mashed dash pumpkin pie spice , 1 tablespoon maple syrup , brown sugar to taste\nTags:\n15-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\nfor-1-or-2\nhealthy\n5-ingredients-or-less\ngranola-and-porridge\nbreakfast\nfruit\neasy\nmicrowave\nbeginner-cook\nkid-friendly\nlow-fat\nvegetarian\nchocolate\ndietary\nlow-cholesterol\nlow-saturated-fat\nlow-calorie\ncomfort-food\ninexpensive\negg-free\nhealthy-2\nfree-of-something\nlow-in-something\nberries\nblueberries\ntropical-fruit\nbananas\nbrunch\ntaste-mood\nsweet\nequipment\nnumber-of-servings\npresentation\nserved-hot", "text_length": 3966 }, { "id": "333303", "title": "ultimate brine for turkey", "description": "melinda lee - master recipe preparation time does not include time for turkey to soak in the brine mixture, or to rest after removing turkey.", "minutes": 65, "ingredients": [ "kosher salt", "brown sugar", "whole cloves", "black peppercorns", "apple juice", "oranges, zest of", "dried thyme" ], "steps": [ "combine all ingredients in a non-reactive pot , bring mixture to a boil , lower heat and simmer for 15-20 minutes", "allow brine to cool completely", "rinse turkey under cool running water , inside and out", "pat turkey dry with paper towels , then immerse turkey in cooled brine", "turkey should be completely submerged in liquid", "cover the pot and refrigerate for 8-10 hours or up to 24 hours", "remove turkey , rinse , pat dry , and roast as usual", "cook's", "this will dry the skin and result in its being crispy at serving time", "this resting period has the added advantage of evening the degree of brininess throughout the meat , and resting produces a slightly more tender result", "be sure the container used for brining turkey is non-reactive: use enamel , glass or crockery or stainless steel - never cast iron or aluminum", "the pot should be just large enough to contain the turkey", "brining bags are now available from many cookware stores , as well as giant-size ziplock bags that may be used alone , or use within a sturdy pot", "we have learned that many folks do not have sufficient room in their refrigerators or sometimes a pot big enough for the turkey in its brine", "our solution is suggest that the turkey be placed , along with the brine , in a food-safe plastic bag , such as a turkey roasting bag", "then , the bag , with turkey and brine inside , can be placed in an insulated cooler , a large stock pot or plastic crate , and surrounded by ice , blue ice or empty plastic bottles that have been filled with water and frozen", "[the latter suggestions are to keep ice from melting into water which can be messy", "] then the cooler is closed , or the sink covered , and the turkey can be brined there for the number of hours required checking to be sure that the temperature of the brine is maintained at below 40 degrees , for safety", "it is imperative that the temperature never be allowed to rise above 40 degrees add more ice / blue / ice as needed", "for the desired chemical effect to take place , however , the proportions cannot be less than 2 / 3 to 1 cup of salt per gallon of water or other liquid", "types of salt:", "kosher salt is the only type of salt to be used in making brine", "kosher salt is available in two varieties", "the most common is flaked salt which has been pressed into flakes by rollers", "the other type is a four-sided crystal", "the crystal-shaped salt measures differently because of its shape", "use about 25% more crystal salt than flaked salt when measuring for brine or other recipes", "the formula is: 1 tablespoon of regular table salt is equivalent to 1 tablespoons flaked kosher salt , or 2 tablespoons , diamond crystal kosher salt", "when a turkey will be deep fried , too much sugar will cause the bird to blacken on the outside", "it is best , therefore to use water , rather than apple juice or cider , and to greatly reduce the amount of sugar called for in the above listing of brine ingredients", "variations:", "a listener called last year to report that using beer instead of juice resulted in a wonderful flavor - she even used guiness , a more bitter-tasting beer - and loved it !", "along the same vein , another listener said that she made the brine as directed , then - after it had cooled - she added an equivalent amount of flat dark beer and another full one cup of brown sugar", "after stirring the mixture until the sugar dissolved , she proceded to brine her turkey in the mixture - and indicated that the result was just fabulous", "brining a goose: this brine works exceptionally well for brining a goose before roasting", "the meat of the goose benefits greatly from brining for 12 to 24 hours", "follow the same directions for goose as you would for brining a turkey" ], "tags": [ "time-to-make", "main-ingredient", "preparation", "occasion", "for-1-or-2", "poultry", "holiday-event", "turkey", "thanksgiving", "meat", "whole-turkey", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 3804.8, "total_fat": 18.0, "sugar": 3303.0, "sodium": 7088.0, "protein": 16.0, "saturated_fat": 12.0, "carbohydrates": 314.0 }, "raw_text": "ultimate brine for turkey\nIngredients:\nkosher salt\nbrown sugar\nwhole cloves\nblack peppercorns\napple juice\noranges, zest of\ndried thyme\nSteps:\ncombine all ingredients in a non-reactive pot , bring mixture to a boil , lower heat and simmer for 15-20 minutes\nallow brine to cool completely\nrinse turkey under cool running water , inside and out\npat turkey dry with paper towels , then immerse turkey in cooled brine\nturkey should be completely submerged in liquid\ncover the pot and refrigerate for 8-10 hours or up to 24 hours\nremove turkey , rinse , pat dry , and roast as usual\ncook's\nthis will dry the skin and result in its being crispy at serving time\nthis resting period has the added advantage of evening the degree of brininess throughout the meat , and resting produces a slightly more tender result\nbe sure the container used for brining turkey is non-reactive: use enamel , glass or crockery or stainless steel - never cast iron or aluminum\nthe pot should be just large enough to contain the turkey\nbrining bags are now available from many cookware stores , as well as giant-size ziplock bags that may be used alone , or use within a sturdy pot\nwe have learned that many folks do not have sufficient room in their refrigerators or sometimes a pot big enough for the turkey in its brine\nour solution is suggest that the turkey be placed , along with the brine , in a food-safe plastic bag , such as a turkey roasting bag\nthen , the bag , with turkey and brine inside , can be placed in an insulated cooler , a large stock pot or plastic crate , and surrounded by ice , blue ice or empty plastic bottles that have been filled with water and frozen\n[the latter suggestions are to keep ice from melting into water which can be messy\n] then the cooler is closed , or the sink covered , and the turkey can be brined there for the number of hours required checking to be sure that the temperature of the brine is maintained at below 40 degrees , for safety\nit is imperative that the temperature never be allowed to rise above 40 degrees add more ice / blue / ice as needed\nfor the desired chemical effect to take place , however , the proportions cannot be less than 2 / 3 to 1 cup of salt per gallon of water or other liquid\ntypes of salt:\nkosher salt is the only type of salt to be used in making brine\nkosher salt is available in two varieties\nthe most common is flaked salt which has been pressed into flakes by rollers\nthe other type is a four-sided crystal\nthe crystal-shaped salt measures differently because of its shape\nuse about 25% more crystal salt than flaked salt when measuring for brine or other recipes\nthe formula is: 1 tablespoon of regular table salt is equivalent to 1 tablespoons flaked kosher salt , or 2 tablespoons , diamond crystal kosher salt\nwhen a turkey will be deep fried , too much sugar will cause the bird to blacken on the outside\nit is best , therefore to use water , rather than apple juice or cider , and to greatly reduce the amount of sugar called for in the above listing of brine ingredients\nvariations:\na listener called last year to report that using beer instead of juice resulted in a wonderful flavor - she even used guiness , a more bitter-tasting beer - and loved it !\nalong the same vein , another listener said that she made the brine as directed , then - after it had cooled - she added an equivalent amount of flat dark beer and another full one cup of brown sugar\nafter stirring the mixture until the sugar dissolved , she proceded to brine her turkey in the mixture - and indicated that the result was just fabulous\nbrining a goose: this brine works exceptionally well for brining a goose before roasting\nthe meat of the goose benefits greatly from brining for 12 to 24 hours\nfollow the same directions for goose as you would for brining a turkey\nTags:\ntime-to-make\nmain-ingredient\npreparation\noccasion\nfor-1-or-2\npoultry\nholiday-event\nturkey\nthanksgiving\nmeat\nwhole-turkey\nnumber-of-servings\n4-hours-or-less", "text_length": 3964 }, { "id": "18414", "title": "ed s chicago cocoa chili", "description": "please read: yes! chocolate chili! here is my quite excellent balance of sweet, sour, salty and spicy, which i hope you will enjoy as well. 10/14/2011: for those of you out there looking for a traditional chili recipe, this isn't it. i've removed the 'sour mix' from the recipe (you can add it if you want) because it really is just adding more sugar, lemon, lime and water, so i adjusted the lemon/lime juice in the recipe and you can add more sugar if you think the chili needs some. if you are trying to go for a more unbalanced, traditional-style taste for this chili, you might want to add brown sugar separately from the rest of the spice mix in smaller amounts until the chili tastes the way you like. i've listed additional salt and pepper without specific measurements because when cooking meat and the veggies, it's standard operating procedure for most chefs to season as you cook. need that extra layer of heat and flavor? add 1/2 finely diced poblano pepper.", "minutes": 60, "ingredients": [ "ground beef", "yellow sweet onion", "sweet bell pepper", "celery", "carrot", "jalapeno peppers", "crushed tomatoes", "tomato paste", "garlic cloves", "salt and pepper", "dark chocolate", "orange juice", "lime juice", "lemon juice", "salt", "black pepper", "cayenne pepper", "cumin", "thyme", "basil", "oregano", "hungarian paprika", "mexican chili powder", "garlic powder", "onion powder", "dried parsley", "dried cilantro", "brown sugar", "unsweetened cocoa powder" ], "steps": [ "assemble the spice mix into an airtight container ahead of time", "most of these ingredients are approximate", "seasonings must be to taste", "you're shooting for the perfect sweet , salty , spicy combo", "chop all the veggies up before you start anything else", "inside a big , deep , really deep cast iron pot , on high heat , brown the ground meat to about medium rare", "season lightly with salt and pepper", "drain off or use the ladle to take out the excess fat , but leave some of it in the pot to fry the vegetables", "push the meat to one side to make space to fry the vegetables", "reduce the heat to medium / high", "on the empty side of the skillet , add the onions , garlic , and jalapenos , then add all the rest of the vegetables", "sautee / fry the veggies for a few minutes", "season the veggies lightly with salt and pepper", "try to get the veggies on the bottom of the pan , and the meat on top of the veggies", "this way the meat doesn't burn and the veggies get cooked", "(if you're freaking out about this , just take the meat out first , add the veggies to the bottom of the skillet , then add the meat back on top", "i'm just trying to keep this a one-pot cooking experience", ")", "make a little space on the bottom of the pan and", "add the tomato paste", "cook the paste for a minute , then mix everything in the pot together", "add the crushed tomatoes", "season the tomatoes with a little salt", "stir in the killer cocoa chili spice mix", "keep stirring , keep a very slow boil or a simmer", "add lemon juice , lime juice and orange juice", "also add the dark chocolate pieces", "let the heat from the chili melt the chocolate and then", "stir stir stir", "taste it", "something not right ? fix it ! if it's too hot or sour , add a little more brown sugar", "if it's not salty enough , add a little more salt", "not hot enough for ya ? add more hot peppers , or a splash of tabasco hot sauce", "chili is more of an art than a science", "do what tastes good to you !", "set the heat to low", "partially cover and simmer for about 5-10 minutes", "turn off the heat", "congratulations ! you now have the best chili on the planet", "you can keep this chili covered in the pot for a few hours", "serve with shredded sharp cheddar cheese and fritos corn chips or cornbread", "storing the chili - i like to put the chili in those ziploc disposable / reusable containers", "you can refrigerate or freeze the chili in them really easy", "the chili reheats very well in the microwave", "refrigerated chili is probably good for a week", "frozen chili is probably good for months", "the chili defrosts in about 2 days if moved from freezer to refrigerator", "awesome chili dogs ! - use all-beef hot dogs like vienna beef , klement's or nathan's", "other hot dogs do not deserve this chili", "no beans ? what gives ?", "as a big fan of chili , i've discovered that it's origins do not include beans", "\"anyone who knows beans about chili , knows that chili ain't got no beans ! \"", "beans were added later , probably because beans are cheaper than meat or out of sheer confusion between chili and baked beans", "-- but beans are freakin gassy ! i don't like gassy chili , and i'd hope you don't either", "if you really must have beans , you can add a can of them to this recipe , it won't hurt the chili", "you can also substitute those soybean crumbles for the meat , which works very well with this recipe , but then remember to make sure you add some type of oil to fry the veggies" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "main-dish", "beef", "easy", "beginner-cook", "chili", "stove-top", "dietary", "low-calorie", "ground-beef", "low-in-something", "meat", "equipment" ], "nutrition": { "calories": 367.6, "total_fat": 27.0, "sugar": 60.0, "sodium": 22.0, "protein": 45.0, "saturated_fat": 38.0, "carbohydrates": 12.0 }, "raw_text": "ed s chicago cocoa chili\nIngredients:\nground beef\nyellow sweet onion\nsweet bell pepper\ncelery\ncarrot\njalapeno peppers\ncrushed tomatoes\ntomato paste\ngarlic cloves\nsalt and pepper\ndark chocolate\norange juice\nlime juice\nlemon juice\nsalt\nblack pepper\ncayenne pepper\ncumin\nthyme\nbasil\noregano\nhungarian paprika\nmexican chili powder\ngarlic powder\nonion powder\ndried parsley\ndried cilantro\nbrown sugar\nunsweetened cocoa powder\nSteps:\nassemble the spice mix into an airtight container ahead of time\nmost of these ingredients are approximate\nseasonings must be to taste\nyou're shooting for the perfect sweet , salty , spicy combo\nchop all the veggies up before you start anything else\ninside a big , deep , really deep cast iron pot , on high heat , brown the ground meat to about medium rare\nseason lightly with salt and pepper\ndrain off or use the ladle to take out the excess fat , but leave some of it in the pot to fry the vegetables\npush the meat to one side to make space to fry the vegetables\nreduce the heat to medium / high\non the empty side of the skillet , add the onions , garlic , and jalapenos , then add all the rest of the vegetables\nsautee / fry the veggies for a few minutes\nseason the veggies lightly with salt and pepper\ntry to get the veggies on the bottom of the pan , and the meat on top of the veggies\nthis way the meat doesn't burn and the veggies get cooked\n(if you're freaking out about this , just take the meat out first , add the veggies to the bottom of the skillet , then add the meat back on top\ni'm just trying to keep this a one-pot cooking experience\n)\nmake a little space on the bottom of the pan and\nadd the tomato paste\ncook the paste for a minute , then mix everything in the pot together\nadd the crushed tomatoes\nseason the tomatoes with a little salt\nstir in the killer cocoa chili spice mix\nkeep stirring , keep a very slow boil or a simmer\nadd lemon juice , lime juice and orange juice\nalso add the dark chocolate pieces\nlet the heat from the chili melt the chocolate and then\nstir stir stir\ntaste it\nsomething not right ? fix it ! if it's too hot or sour , add a little more brown sugar\nif it's not salty enough , add a little more salt\nnot hot enough for ya ? add more hot peppers , or a splash of tabasco hot sauce\nchili is more of an art than a science\ndo what tastes good to you !\nset the heat to low\npartially cover and simmer for about 5-10 minutes\nturn off the heat\ncongratulations ! you now have the best chili on the planet\nyou can keep this chili covered in the pot for a few hours\nserve with shredded sharp cheddar cheese and fritos corn chips or cornbread\nstoring the chili - i like to put the chili in those ziploc disposable / reusable containers\nyou can refrigerate or freeze the chili in them really easy\nthe chili reheats very well in the microwave\nrefrigerated chili is probably good for a week\nfrozen chili is probably good for months\nthe chili defrosts in about 2 days if moved from freezer to refrigerator\nawesome chili dogs ! - use all-beef hot dogs like vienna beef , klement's or nathan's\nother hot dogs do not deserve this chili\nno beans ? what gives ?\nas a big fan of chili , i've discovered that it's origins do not include beans\n\"anyone who knows beans about chili , knows that chili ain't got no beans ! \"\nbeans were added later , probably because beans are cheaper than meat or out of sheer confusion between chili and baked beans\n-- but beans are freakin gassy ! i don't like gassy chili , and i'd hope you don't either\nif you really must have beans , you can add a can of them to this recipe , it won't hurt the chili\nyou can also substitute those soybean crumbles for the meat , which works very well with this recipe , but then remember to make sure you add some type of oil to fry the veggies\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\npreparation\nmain-dish\nbeef\neasy\nbeginner-cook\nchili\nstove-top\ndietary\nlow-calorie\nground-beef\nlow-in-something\nmeat\nequipment", "text_length": 3951 }, { "id": "325571", "title": "5 minute artisan bread", "description": "this is the basic 'boule' bread mix from the book \"artisan bread in five minutes a day\" by jeff hertzberg and zoe francois. i've mainly posted this recipe so that i don't have to hook out the book every time. the dough is stored in the fridge for up to 2 weeks, taking out a bit each day as you need it, forming it and baking it. a forum i belong to love this bread, which is what inspired me to get the book. most of them cook it in a remoska, which is a gadget that i find invaluable. remoska's are from checkoslavakia, and i believe they've just come to the states. in the uk they're available from strongly recommend getting the book, if you like this bread. they have lots of different kinds of bread which you make in this way (also sweet ones), plus ideas on how to ring the changes, recipes to use up the stale bread, etc. ps someone said they were having difficulty getting hold of the book, so i tried to post an amazon link for it here. but it just comes out as html gobbledey gook! if anyone knows how to do it, please let me know. otherwise, try amazon, guys :-) very, very worth getting the book.", "minutes": 30, "ingredients": [ "water", "granulated yeast", "kosher salt", "unbleached all-purpose flour" ], "steps": [ "preparing dough for storage:", "warm the water slightly", "it should feel just a little warmer than body temperature", "warm water will rise the dough to the right point for storage in about 2 hours", "with cold water it will need 3-4 hours", "add the yeast to the water in a 5 quart bowl or , preferably , in a resealable , lidded plastic food container or food-grade bucket", "don't worry about getting it all to dissolve", "mix in the flour and salt - kneading is unnecessary", "add all of the flour at once , measuring it in with dry-ingredient measuring cups , by gently scooping up the flour , then sweeping the top level with a knife or spatula", "don't press down into the flour as you scoop or you'll throw off the measurement", "mix with a wooden spoon , a high-capacity food processor fitted with the dough attachment , or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform", "if you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon , you can reach into your mixing vessel with very wet hands and press the mixture together", "don't knead , it isn't necessary", "you're finished when everything is uniformly moist , without dry patches", "it takes a few minutes , and will yield a dough that is wet and loose enough to conform to the shape of its container", "allow to rise", "cover with lid", "allow the mixture to rise at room temperature until it begins to collapse , approx 2 hours , depending on room temperature , and initial water temperature longer rising times , up to 5 hours , won't harm the result", "you can use a portion of the dough any time after this period", "fully refrigerated dough is less sticky and easier to work with than dough at room temperature", "on baking day:", "prepare your loaf tin , tray , or whatever you're baking it in / on", "sprinkle the surface of your refrigerated dough with four", "pull up and cut of a grapefruit-size piece of dough , using a serrated knife", "hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands", "gently stretch the surface of the dough around to the bottom on all 4 sides , rotating the ball a quarter-turn as you go", "most of the dusting flour will fall off - that's fine , it isn't meant to be incorporated", "the bottom of the loaf may appear to be a collection of bunched ends , but it will sort itself out during resting and baking", "the correctly shaped final product will be smooth and cohesive", "the entire process should take no more than 30 - 60 seconds", "rest the loaf and let it rise in the form , on the tray / pizza peel , for about 40 minutes depending on the age of the dough , you may not see much rise during this period", "that's fine , more rising will occur during baking", "twenty minutes before baking , preheat the oven to 450f place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread", "dust and slash", "dust the top of the loaf liberally with flour , which will allow the slashing knife to pass without sticking", "slash a quarter inch deep cross , diagonal lines , or tic-tac-toe pattern on top using a serrated knife", "after a 20 min preheat you're ready to bake , even though the oven thermometer won't be at full temperature yet", "put your loaf in the oven", "pour about 1 cup of hot water into the broiler tray and close the oven to trap the steam", "bake for about 30 minutes , or until the crust is nicely browned and firm to the touch", "store the rest of the dough in the fridge in your lidded container and use it over the next 14 days", "the flavour and texture improves , becoming like sourdough", "even 24 hours of storage improves the flavour", "this is the standard bread", "there are loads of variations - both savory and sweet - in the book" ], "tags": [ "30-minutes-or-less", "time-to-make", "preparation", "healthy", "easy", "low-fat", "dietary", "low-cholesterol", "low-saturated-fat", "low-in-something" ], "nutrition": { "calories": 783.3, "total_fat": 4.0, "sugar": 2.0, "sodium": 109.0, "protein": 52.0, "saturated_fat": 2.0, "carbohydrates": 53.0 }, "raw_text": "5 minute artisan bread\nIngredients:\nwater\ngranulated yeast\nkosher salt\nunbleached all-purpose flour\nSteps:\npreparing dough for storage:\nwarm the water slightly\nit should feel just a little warmer than body temperature\nwarm water will rise the dough to the right point for storage in about 2 hours\nwith cold water it will need 3-4 hours\nadd the yeast to the water in a 5 quart bowl or , preferably , in a resealable , lidded plastic food container or food-grade bucket\ndon't worry about getting it all to dissolve\nmix in the flour and salt - kneading is unnecessary\nadd all of the flour at once , measuring it in with dry-ingredient measuring cups , by gently scooping up the flour , then sweeping the top level with a knife or spatula\ndon't press down into the flour as you scoop or you'll throw off the measurement\nmix with a wooden spoon , a high-capacity food processor fitted with the dough attachment , or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform\nif you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon , you can reach into your mixing vessel with very wet hands and press the mixture together\ndon't knead , it isn't necessary\nyou're finished when everything is uniformly moist , without dry patches\nit takes a few minutes , and will yield a dough that is wet and loose enough to conform to the shape of its container\nallow to rise\ncover with lid\nallow the mixture to rise at room temperature until it begins to collapse , approx 2 hours , depending on room temperature , and initial water temperature longer rising times , up to 5 hours , won't harm the result\nyou can use a portion of the dough any time after this period\nfully refrigerated dough is less sticky and easier to work with than dough at room temperature\non baking day:\nprepare your loaf tin , tray , or whatever you're baking it in / on\nsprinkle the surface of your refrigerated dough with four\npull up and cut of a grapefruit-size piece of dough , using a serrated knife\nhold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands\ngently stretch the surface of the dough around to the bottom on all 4 sides , rotating the ball a quarter-turn as you go\nmost of the dusting flour will fall off - that's fine , it isn't meant to be incorporated\nthe bottom of the loaf may appear to be a collection of bunched ends , but it will sort itself out during resting and baking\nthe correctly shaped final product will be smooth and cohesive\nthe entire process should take no more than 30 - 60 seconds\nrest the loaf and let it rise in the form , on the tray / pizza peel , for about 40 minutes depending on the age of the dough , you may not see much rise during this period\nthat's fine , more rising will occur during baking\ntwenty minutes before baking , preheat the oven to 450f place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread\ndust and slash\ndust the top of the loaf liberally with flour , which will allow the slashing knife to pass without sticking\nslash a quarter inch deep cross , diagonal lines , or tic-tac-toe pattern on top using a serrated knife\nafter a 20 min preheat you're ready to bake , even though the oven thermometer won't be at full temperature yet\nput your loaf in the oven\npour about 1 cup of hot water into the broiler tray and close the oven to trap the steam\nbake for about 30 minutes , or until the crust is nicely browned and firm to the touch\nstore the rest of the dough in the fridge in your lidded container and use it over the next 14 days\nthe flavour and texture improves , becoming like sourdough\neven 24 hours of storage improves the flavour\nthis is the standard bread\nthere are loads of variations - both savory and sweet - in the book\nTags:\n30-minutes-or-less\ntime-to-make\npreparation\nhealthy\neasy\nlow-fat\ndietary\nlow-cholesterol\nlow-saturated-fat\nlow-in-something", "text_length": 3946 }, { "id": "376618", "title": "sourdough wild yeast bread", "description": "sourdough is believed to have originated in ancient egyptian times around 1500 bc, and was likely the first form of leavening available to bakers. this is definitely a labor of love, but the end result is the most amazing bread! because of the complex three build process, this recipe probably is not the best choice for the first time bread baker. besides basic sourdough bread, there are so many possibilities. just to give you some ideas, check out the optional additions; let your imagination be your guide; walnuts and blue cheese together is amazing! it takes a little time and attention, but your efforts will definitely be rewarded. please read the instructions thoroughly before starting. note that the special equipment needed is a baking stone, steam pan (see *note at bottom) and spray bottle. this recipe is from peter reinhart's book the bread baker's apprentice. if you want to raise your level of bread baking, this is the book you need! pictured to the left is a loaf where walnuts and blue cheese were added.", "minutes": 2925, "ingredients": [ "sourdough starter", "bread flour", "water", "salt", "roasted garlic", "walnuts", "cheese" ], "steps": [ "day one: you will need 2 / 3 cups of active starter so refresh your starter with 2 / 3 cup flour and 2 / 3 cup bottled water", "cover and allow to ferment for 6-8 hours", "once the starter has been refreshed you can continue with the recipe , or refrigerate the bowl over night", "make firm starter:", "if you have refrigerated the starter , remove it from the refrigerator and measure out 2 / 3 cups and place in a small bowl , cover with towel or plastic wrap and allow to warm up for one hour", "if the starter is room termperatue then continue as", "add one cup flour to the bowl", "add the starter and mix together , adding only enough additional water so that you can knead this into a small ball", "should be about the texture of french bread dough", "no need to work very long , just be sure that the flour is hydrated and the starter is evenly distributed", "place dough in small bowl sprayed with non-stick cooking oi , turn dough once and cover with plastic", "allow to rise until doubled in size , approximately 4 hours", "place in the refrigerator overnight", "next day:", "remove the firm starter from the refrigerator and cut into about 10 small pieces with a pastry scraper", "mist with non-stick spray , cover with a towel or plastic wrap and let sit for 1 hour to take off the chill from the dough", "to a large mixing bowel stir together the flour and salt", "with a large spoon , stir in the starter pieces and enough water to bring everything together into a ball", "hand kneading: sprinkle counter lightly with flour and knead for 12 to 15 minutes", "kitchen aid mixer: sprinkle dough lightly and knead with dough hook for 4 minutes on medium-low speed", "allow dough to rest for 5-10 minutes , and then mix for another 4 minutes", "additions such as garlic , nuts or cheese , should be added during the last two minutes of mixing", "with both methods , adjust the flour and water as needed", "the dough should be firm but tacky , like firm french bread dough", "the temperature of the bread dough should be between 77 and 81 f", "lightly oil a large bowl and transfer the dough to the bowl , rolling around to coat with oil", "cover the bowl with plastic wrap and allow to ferment at room temperature for 3 to 4 hours , or until dough has doubled in size", "gently remove the dough from the bowl and divide into 2 equal parts , being careful not to degas the dough", "gently shape dough into a boule , baguette , batard or rolls", "proof the dough in bannetons or proofing bowls , or on parchment-lined sheet pans that have been dusted with semolina flour or cornmeal", "mist the exposed part of the dough with spray oil and loosely cover the dough with a towel or plastic wrap", "at this point you can either proof the loaves until doubles , or retard overnight in the refrigerator", "or you may wish to do as i do , bake one now and retard the other for tomorrow", "if retarding , remove them from the refrigerator approximately 4 hours before you plan to bake them", "baking:", "place baking stone on middle shelf", "place oven-proof skillet or broiler pan in bottom of oven to use as a steam pan", "preheat oven 500 f", "ten minutes before baking remove plastic covers", "carefully move dough to peel dusted with cornmeal or semolina flour", "score the top of the dough", "slide the dough onto preheat baking stone", "pour 1 cup hot water into the steam pan and close the door", "after 30 seconds spray the oven walls with water and close the door", "repeat twice more at 30 second intervals", "after the final spray reduce the temperature to 450 f and bake for 20-30 minutes or until the loaves are done", "the centers should register 200 in the center on an instant read thermometer", "when done they will be a rich golden brown and sound hollow when thumped on the bottom", "remove from oven and transfer to wire rack and cool for 45 minutes before slicing" ], "tags": [ "time-to-make", "course", "preparation", "sourdough", "breads", "1-day-or-more", "easy", "yeast" ], "nutrition": { "calories": 1922.2, "total_fat": 85.0, "sugar": 12.0, "sodium": 120.0, "protein": 119.0, "saturated_fat": 64.0, "carbohydrates": 99.0 }, "raw_text": "sourdough wild yeast bread\nIngredients:\nsourdough starter\nbread flour\nwater\nsalt\nroasted garlic\nwalnuts\ncheese\nSteps:\nday one: you will need 2 / 3 cups of active starter so refresh your starter with 2 / 3 cup flour and 2 / 3 cup bottled water\ncover and allow to ferment for 6-8 hours\nonce the starter has been refreshed you can continue with the recipe , or refrigerate the bowl over night\nmake firm starter:\nif you have refrigerated the starter , remove it from the refrigerator and measure out 2 / 3 cups and place in a small bowl , cover with towel or plastic wrap and allow to warm up for one hour\nif the starter is room termperatue then continue as\nadd one cup flour to the bowl\nadd the starter and mix together , adding only enough additional water so that you can knead this into a small ball\nshould be about the texture of french bread dough\nno need to work very long , just be sure that the flour is hydrated and the starter is evenly distributed\nplace dough in small bowl sprayed with non-stick cooking oi , turn dough once and cover with plastic\nallow to rise until doubled in size , approximately 4 hours\nplace in the refrigerator overnight\nnext day:\nremove the firm starter from the refrigerator and cut into about 10 small pieces with a pastry scraper\nmist with non-stick spray , cover with a towel or plastic wrap and let sit for 1 hour to take off the chill from the dough\nto a large mixing bowel stir together the flour and salt\nwith a large spoon , stir in the starter pieces and enough water to bring everything together into a ball\nhand kneading: sprinkle counter lightly with flour and knead for 12 to 15 minutes\nkitchen aid mixer: sprinkle dough lightly and knead with dough hook for 4 minutes on medium-low speed\nallow dough to rest for 5-10 minutes , and then mix for another 4 minutes\nadditions such as garlic , nuts or cheese , should be added during the last two minutes of mixing\nwith both methods , adjust the flour and water as needed\nthe dough should be firm but tacky , like firm french bread dough\nthe temperature of the bread dough should be between 77 and 81 f\nlightly oil a large bowl and transfer the dough to the bowl , rolling around to coat with oil\ncover the bowl with plastic wrap and allow to ferment at room temperature for 3 to 4 hours , or until dough has doubled in size\ngently remove the dough from the bowl and divide into 2 equal parts , being careful not to degas the dough\ngently shape dough into a boule , baguette , batard or rolls\nproof the dough in bannetons or proofing bowls , or on parchment-lined sheet pans that have been dusted with semolina flour or cornmeal\nmist the exposed part of the dough with spray oil and loosely cover the dough with a towel or plastic wrap\nat this point you can either proof the loaves until doubles , or retard overnight in the refrigerator\nor you may wish to do as i do , bake one now and retard the other for tomorrow\nif retarding , remove them from the refrigerator approximately 4 hours before you plan to bake them\nbaking:\nplace baking stone on middle shelf\nplace oven-proof skillet or broiler pan in bottom of oven to use as a steam pan\npreheat oven 500 f\nten minutes before baking remove plastic covers\ncarefully move dough to peel dusted with cornmeal or semolina flour\nscore the top of the dough\nslide the dough onto preheat baking stone\npour 1 cup hot water into the steam pan and close the door\nafter 30 seconds spray the oven walls with water and close the door\nrepeat twice more at 30 second intervals\nafter the final spray reduce the temperature to 450 f and bake for 20-30 minutes or until the loaves are done\nthe centers should register 200 in the center on an instant read thermometer\nwhen done they will be a rich golden brown and sound hollow when thumped on the bottom\nremove from oven and transfer to wire rack and cool for 45 minutes before slicing\nTags:\ntime-to-make\ncourse\npreparation\nsourdough\nbreads\n1-day-or-more\neasy\nyeast", "text_length": 3940 }, { "id": "66524", "title": "croissants", "description": "i adopted this recipe from the recipezaar account. these are the original chef's notes: \"this recipe is much lighter in butter and very flavourful due to the preferment process.\"", "minutes": 980, "ingredients": [ "warm water", "active dry yeast", "all-purpose flour", "milk", "sugar", "unsalted butter", "egg", "salt" ], "steps": [ "preferment: in a mixing bowl , stir the warm water and yeast together", "wait for it to foam , about 2-4 minutes", "add flour and mix on low speed for 3 minutes with a mixer", "cover and let rest at room temperature for 12 hours , until tripled in bulk", "dough: in the mixer bowl , combine the water and milk", "add 1 tsp of the sugar", "sprinkle the yeast over the warm mixture and let sit until it starts to foam , 2-4 minutes", "add flour , the remaining sugar and softened butter along with the preferment", "mix with the dough hook , stopping to push the dough down the dough hook", "knead until the dough pulls into a translucent sheet without tearing , about 12 minutes", "the dough will be soft and supple", "if working by hand , knead for about 15 minutes", "transfer the dough to a large , lightly oiled bowl and cover with plastic", "let rise at room temperature until doubled in bulk- about 1 hour", "on a lightly floured surface , roll the dough into a 12 x 14 inch rectangle about 1 / 2 inch thick", "transfer dough to a parchment lined baking sheet , brush off all excess flour and cover with plastic", "put into freezer until it is as firm as the chilled butter", "5 minutes before the dough is finished chilling , lay the butter between 2 sheets of plastic", "with a rolling pin , pound butter into a 12 x 7 inch rectangle that is uniformly thick", "even out the rectangle with your hands and / or a dough scraper", "lay the dough on a lightly floured surface and position the butter on one side of the dough rectangle", "line it up parallel with the edges and leave a 1 / 4 inch margin", "fold the rest of the dough over the butter", "pinch the edges to seal in the butter", "fold the pinched edges over", "position the dough with the folded edge away from you", "roll the dough into a 10 x 20 inch rectangle that is about 1 / 2 inch thick", "fold 1 / 3 of the dough toward the center , brushing off excess flour", "fold the other 1 / 3 of dough over the two layers- like a business letter", "wrap dough in plastic and refrigerate for 30 minutes", "remove dough from the refrigerator and roll it out to a 10 x 20 inch rectangle , fold , rewrap and chill as before", "repeat this sequence one more time", "after the final chill , roll dough into a 19 x 25 rectangle that is 1 / 8 inch thick", "trim ragged edges and slice dough in half", "leave the halves in place", "on the upper half of the top strip , measuring from the left corner , cut small notches every 4 1 / 2 inches", "on the lower edge of the bottom strip , do the same thing", "with a pizza cutter and a ruler , connect the upper left corner of the top strip to the first notch of the bottom strip", "continue making parallel diagonal lines", "now connect the lower left corner of the bottom strip to the first notch on the top strip to cut a triangle", "continue until you end up with 20 triangles mand some scraps", "cut a small notch in the middle of the base of each triangle and dab the three corners with egg wash", "take each triangle and pull gently at the base so that the notch separates", "fold the edge of the base over twice- 1 / 2 inch at a time , pinching as you go", "with one hand roll the base towards the", "finish the roll so that the", "lay on a parchment lined sheetpan so that the lines of the roll converge toward you", "leave at least 1 inch between croissants", "gently curve the ends of each croissant together toward you , pich and brush the croissant with egg wash", "let them rise uncovered at room temperature untli they double- about 1 hour", "heat the oven to 375", "bake the croissants in the hot oven for 18-20 minutes or until deep golden brown", "to check for doneness , push gently on the inner curve of the croissant", "if it springs back they are thoroughly baked", "if frozen , let thaw over night in the refrigerator and then let rise before baking" ], "tags": [ "weeknight", "time-to-make", "course", "preparation", "breads", "dietary", "low-sodium", "yeast", "low-in-something", "number-of-servings" ], "nutrition": { "calories": 251.8, "total_fat": 22.0, "sugar": 15.0, "sodium": 0.0, "protein": 8.0, "saturated_fat": 44.0, "carbohydrates": 8.0 }, "raw_text": "croissants\nIngredients:\nwarm water\nactive dry yeast\nall-purpose flour\nmilk\nsugar\nunsalted butter\negg\nsalt\nSteps:\npreferment: in a mixing bowl , stir the warm water and yeast together\nwait for it to foam , about 2-4 minutes\nadd flour and mix on low speed for 3 minutes with a mixer\ncover and let rest at room temperature for 12 hours , until tripled in bulk\ndough: in the mixer bowl , combine the water and milk\nadd 1 tsp of the sugar\nsprinkle the yeast over the warm mixture and let sit until it starts to foam , 2-4 minutes\nadd flour , the remaining sugar and softened butter along with the preferment\nmix with the dough hook , stopping to push the dough down the dough hook\nknead until the dough pulls into a translucent sheet without tearing , about 12 minutes\nthe dough will be soft and supple\nif working by hand , knead for about 15 minutes\ntransfer the dough to a large , lightly oiled bowl and cover with plastic\nlet rise at room temperature until doubled in bulk- about 1 hour\non a lightly floured surface , roll the dough into a 12 x 14 inch rectangle about 1 / 2 inch thick\ntransfer dough to a parchment lined baking sheet , brush off all excess flour and cover with plastic\nput into freezer until it is as firm as the chilled butter\n5 minutes before the dough is finished chilling , lay the butter between 2 sheets of plastic\nwith a rolling pin , pound butter into a 12 x 7 inch rectangle that is uniformly thick\neven out the rectangle with your hands and / or a dough scraper\nlay the dough on a lightly floured surface and position the butter on one side of the dough rectangle\nline it up parallel with the edges and leave a 1 / 4 inch margin\nfold the rest of the dough over the butter\npinch the edges to seal in the butter\nfold the pinched edges over\nposition the dough with the folded edge away from you\nroll the dough into a 10 x 20 inch rectangle that is about 1 / 2 inch thick\nfold 1 / 3 of the dough toward the center , brushing off excess flour\nfold the other 1 / 3 of dough over the two layers- like a business letter\nwrap dough in plastic and refrigerate for 30 minutes\nremove dough from the refrigerator and roll it out to a 10 x 20 inch rectangle , fold , rewrap and chill as before\nrepeat this sequence one more time\nafter the final chill , roll dough into a 19 x 25 rectangle that is 1 / 8 inch thick\ntrim ragged edges and slice dough in half\nleave the halves in place\non the upper half of the top strip , measuring from the left corner , cut small notches every 4 1 / 2 inches\non the lower edge of the bottom strip , do the same thing\nwith a pizza cutter and a ruler , connect the upper left corner of the top strip to the first notch of the bottom strip\ncontinue making parallel diagonal lines\nnow connect the lower left corner of the bottom strip to the first notch on the top strip to cut a triangle\ncontinue until you end up with 20 triangles mand some scraps\ncut a small notch in the middle of the base of each triangle and dab the three corners with egg wash\ntake each triangle and pull gently at the base so that the notch separates\nfold the edge of the base over twice- 1 / 2 inch at a time , pinching as you go\nwith one hand roll the base towards the\nfinish the roll so that the\nlay on a parchment lined sheetpan so that the lines of the roll converge toward you\nleave at least 1 inch between croissants\ngently curve the ends of each croissant together toward you , pich and brush the croissant with egg wash\nlet them rise uncovered at room temperature untli they double- about 1 hour\nheat the oven to 375\nbake the croissants in the hot oven for 18-20 minutes or until deep golden brown\nto check for doneness , push gently on the inner curve of the croissant\nif it springs back they are thoroughly baked\nif frozen , let thaw over night in the refrigerator and then let rise before baking\nTags:\nweeknight\ntime-to-make\ncourse\npreparation\nbreads\ndietary\nlow-sodium\nyeast\nlow-in-something\nnumber-of-servings", "text_length": 3938 }, { "id": "307279", "title": "a ptissier s black forest cake", "description": "i have been eating this cake since i was 10, and it is truly a masterpiece in the art of baking. i have never seen any other recipe like it, and i thank my mother for passing on the genes that came up with this genius.this cake is not for a novice, nor can it be \"thrown together\" at the last minute. all i can tell you is that, when properly executed, nothing can compare to this recipe. please read through the steps before you begin, it will make things much easier. good luck, you will never be satisfied with another recipe!", "minutes": 2915, "ingredients": [ "egg whites", "granulated sugar", "cake flour", "sugar", "baking soda", "kosher salt", "salad oil", "whole milk", "egg yolks", "unsweetened chocolate squares", "cocoa powder", "tart red cherries", "port wine", "kirschwasser", "almond extract", "semi-sweet chocolate baking squares", "kirsch", "egg", "whipping cream", "unsalted butter", "confectioners' sugar", "half-and-half", "vanilla extract", "vanilla", "chocolate curls", "whipped cream", "maraschino cherry" ], "steps": [ "pre heat oven to 350 degrees , and make sure your fridge can house the cake periodically through out the prep", "a day ahead: begin with the cherry filling , it will take overnight to do it properly", "combine the can of drained cherries with 1 / 2 cu port wine , 1 tbls kirsch and 3-4 drops of almond extract in a sealed container and chill overnight", "drain before using", "the cake will be chilled periodically in between steps", "if this is not done , your cake will fall apart", "this cake needs to be assembled on a heavy- duty cake stand if it is to stay at home", "if it is to be transported , use a cake carrier and drive carefully , then chill promptly to prevent it from \"melting\"", "for the cake: you will need 9 x 1 1 / 2 in round cake pans , greased , lightly floured with either flour or cocoa powder", "i line the bottom with parchment paper to aid in removal and to prevent sticking", "wire racks will help when it is time to cool them", "in the bowl of an electric mixer , with the whisk attachment , beat 2 egg whites until soft peaks form", "gradually add 1 / 2 cu sugar and beat until stiff peaks form", "set aside in bowl", "the cake: sift together 1 3 / 4 cu cake flour , 1 cu sugar , 3 / 4 tsp baking soda , and 1 tsp kosher salt into the mixing bowl", "add 1 / 3 cu salad oil and 1 / 2 cu milk and beat on med speed with paddle attachment , scraping bowl often", "add 1 / 2 cu milk , 2 egg yolks , and 2 oz of unsweetened baking chocolate that has been melted in a double boiler and cooled", "beat 1 minute longer , scraping bowl frequently", "gently fold in the egg white mixture by hand with a spatula", "pour into the prepared pans and bake about 30-35 minutes", "cool in pan 10 minutes", "remove from pans and cool thoroughly on wire racks", "when cooled , split the 2 layers , resulting in 4 total", "dental floss is a great way to do this , slowly \"saw\" from back to front", "set aside", "chocolate mousse: combine 3 oz of semisweet baking chocolate and 3 tbls kirsch in a double boiler: stir over hot , but not boiling water until chocolate melts and mixture is smooth", "let cool slightly , then slowly stir into 1 well beaten egg", "whip 1 cu whipping cream and 2 tbsl sugar", "fold into chocolate and chill atleast 2 hours", "butter frosting: an the bowl of an electric mixer , cream together the 6 tbls butter , and half the confectioner's sugar", "add 2 tbls half and half and 1 1 / 2 tsp vanilla extract", "gradually add in the remaining sugar", "once incorporated , add enough half and half to make it spreading consistency", "chill 30 min or so", "assembly should be done in stages to allow cake to set up and not fall !", "to assemble: spread 1 / 2 cu butter frosting on the cut side of a cake layer", "with the remaining butter frosting , make a ridge 1 / 2 an inch wide and 3 / 4 of an in tall around the outside edge", "make a second ridge 2 in from the outside edge", "think target , or bull's eye", "chill 30 minutes", "fill spaces with drained cherry filling", "top with 2nd layer", "spread this layer with the mousse", "chill 30 minutes", "while this is chilling , whip 2 cu whipping cream and 2 tbls sugar and 1 tsp vanilla extract", "top mousse layer with 3rd cake layer", "use 1 1 / 2 cu whipped cream to cover this 3rd layer", "chill 30 minutes", "top with the final 4th layer , and use remaining whipped cream to cover sides and top of cake", "sift cocoa powder over top , and garnish with chocolate curls or shavings , dollops of whipped cream and maraschino cherries", "chill 2 hours" ], "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "occasion", "desserts", "eggs-dairy", "1-day-or-more", "holiday-event" ], "nutrition": { "calories": 815.0, "total_fat": 63.0, "sugar": 343.0, "sodium": 11.0, "protein": 13.0, "saturated_fat": 110.0, "carbohydrates": 36.0 }, "raw_text": "a ptissier s black forest cake\nIngredients:\negg whites\ngranulated sugar\ncake flour\nsugar\nbaking soda\nkosher salt\nsalad oil\nwhole milk\negg yolks\nunsweetened chocolate squares\ncocoa powder\ntart red cherries\nport wine\nkirschwasser\nalmond extract\nsemi-sweet chocolate baking squares\nkirsch\negg\nwhipping cream\nunsalted butter\nconfectioners' sugar\nhalf-and-half\nvanilla extract\nvanilla\nchocolate curls\nwhipped cream\nmaraschino cherry\nSteps:\npre heat oven to 350 degrees , and make sure your fridge can house the cake periodically through out the prep\na day ahead: begin with the cherry filling , it will take overnight to do it properly\ncombine the can of drained cherries with 1 / 2 cu port wine , 1 tbls kirsch and 3-4 drops of almond extract in a sealed container and chill overnight\ndrain before using\nthe cake will be chilled periodically in between steps\nif this is not done , your cake will fall apart\nthis cake needs to be assembled on a heavy- duty cake stand if it is to stay at home\nif it is to be transported , use a cake carrier and drive carefully , then chill promptly to prevent it from \"melting\"\nfor the cake: you will need 9 x 1 1 / 2 in round cake pans , greased , lightly floured with either flour or cocoa powder\ni line the bottom with parchment paper to aid in removal and to prevent sticking\nwire racks will help when it is time to cool them\nin the bowl of an electric mixer , with the whisk attachment , beat 2 egg whites until soft peaks form\ngradually add 1 / 2 cu sugar and beat until stiff peaks form\nset aside in bowl\nthe cake: sift together 1 3 / 4 cu cake flour , 1 cu sugar , 3 / 4 tsp baking soda , and 1 tsp kosher salt into the mixing bowl\nadd 1 / 3 cu salad oil and 1 / 2 cu milk and beat on med speed with paddle attachment , scraping bowl often\nadd 1 / 2 cu milk , 2 egg yolks , and 2 oz of unsweetened baking chocolate that has been melted in a double boiler and cooled\nbeat 1 minute longer , scraping bowl frequently\ngently fold in the egg white mixture by hand with a spatula\npour into the prepared pans and bake about 30-35 minutes\ncool in pan 10 minutes\nremove from pans and cool thoroughly on wire racks\nwhen cooled , split the 2 layers , resulting in 4 total\ndental floss is a great way to do this , slowly \"saw\" from back to front\nset aside\nchocolate mousse: combine 3 oz of semisweet baking chocolate and 3 tbls kirsch in a double boiler: stir over hot , but not boiling water until chocolate melts and mixture is smooth\nlet cool slightly , then slowly stir into 1 well beaten egg\nwhip 1 cu whipping cream and 2 tbsl sugar\nfold into chocolate and chill atleast 2 hours\nbutter frosting: an the bowl of an electric mixer , cream together the 6 tbls butter , and half the confectioner's sugar\nadd 2 tbls half and half and 1 1 / 2 tsp vanilla extract\ngradually add in the remaining sugar\nonce incorporated , add enough half and half to make it spreading consistency\nchill 30 min or so\nassembly should be done in stages to allow cake to set up and not fall !\nto assemble: spread 1 / 2 cu butter frosting on the cut side of a cake layer\nwith the remaining butter frosting , make a ridge 1 / 2 an inch wide and 3 / 4 of an in tall around the outside edge\nmake a second ridge 2 in from the outside edge\nthink target , or bull's eye\nchill 30 minutes\nfill spaces with drained cherry filling\ntop with 2nd layer\nspread this layer with the mousse\nchill 30 minutes\nwhile this is chilling , whip 2 cu whipping cream and 2 tbls sugar and 1 tsp vanilla extract\ntop mousse layer with 3rd cake layer\nuse 1 1 / 2 cu whipped cream to cover this 3rd layer\nchill 30 minutes\ntop with the final 4th layer , and use remaining whipped cream to cover sides and top of cake\nsift cocoa powder over top , and garnish with chocolate curls or shavings , dollops of whipped cream and maraschino cherries\nchill 2 hours\nTags:\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\ndesserts\neggs-dairy\n1-day-or-more\nholiday-event", "text_length": 3935 }, { "id": "492692", "title": "cinnamon roll with vanilla frosting", "description": "i got this recipe from aunt in 1959. she says that the rolls freeze wonderfully and can be reheated in the microwave. her other hint is that she also uses the dough as a refrigerator dough and bakes the rolls the next day.", "minutes": 140, "ingredients": [ "dry yeast", "warm water", "shortening", "sugar", "salt", "milk", "egg", "sifted flour", "butter", "brown sugar", "cinnamon", "raisins", "powdered sugar", "vanilla" ], "steps": [ "add the warm water to the yeast and soak 10 minutes", "scald milk", "pour over the shortening", "add sugar and salt and cool to tepid", "add the dissolved yeast and beaten egg", "add 4 cups flour adding one at a time beating after each addition", "dough should be soft yet firm enough to handle", "knead on floured board until elastic and smooth", "avoid too much flour", "turn dough into well oiled bowl", "let rise for 1-1 / 2 hours", "press dough down and divide into workable size", "roll dough out into a rectangle", "cover with melted butter", "layer with a generous thick layer of brown sugar", "sprinkle on cinnamon as desired", "if you like raisins , layer on a layer of raisins", "roll up jellyroll fashion", "using a scissors or a piece of string , cut off slices about 1 to 1-1 / 2 inches thick", "place slices in an 8 or 9 inch round greased cake pan", "place one slice in the middle and other slices around it", "press rolls down to even out and fill pan", "let rise until rolls fill the pan generously -- about another hour", "bake in a 350f", "oven about 15 - 20 minutes", "if rolls get too brown , cover with a piece of tine foil until the end of baking", "do not over bake rolls", "remove immediately from pan by inverting onto a plate and then", "for the frosting:", "in a medium bowl , place sugar , butter and vanilla", "then stir in enough milk or cream to reach a thick , hardly-able to stir consistency", "spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls", "my", "i ended up with about a 1 / 2 inch layer of brown sugar completely covered with cinnamon", "i made a few changes to the recipe for personal preference: i used 3 / 4 silk almond milk and 1 / 4 sweetened condensed milk", "i used 4 cups of bread flour and i kneaded the dough for about 45 mins by hand", "i let the dough rise in the sunlight with plastic wrap tightly covering the bowl", "this extra heat helped the dough rise much faster", "then i punched it down and prepared the rolls by using 1 / 2 stick of room temp butter and smeared it over the dough by hand", "i pat down the brown sugar / cinnamon mix and then began to roll it tightly", "i placed the cut up rolls into a baking dish and placed it in the sunlight for an hour to let rise", "baked in the oven for 20 mins at 350f and as soon as they came out , i brushed melted butter on top", "i also used store bought pillsbury cream cheese icing and melted it in the microwave before putting it on top of the baked rolls", "this recipe is well worth the time and effort required to make this dessert", "you'll be glad you did", "i am a seasoned baker and have been making cinnamon rolls for at least 25 years", "thought i had a great recipe for my bread machine but it always was a little on the light and dry side", "i have been looking for a dense gooey recipe where the dough has some substance to it", "found it ! these were wonderful ! i made them in the bread machine and it took just 4 cups of flour", "as a matter of fact i added an extra 1 / 4 cup scalded milk as it seemed a little stiff to me once it started mixing", "rolled them out and cut into 8 large rolls", "let rise again", "baked in a 9x13 for 26 minutes @ 350f", "frosted lightly immediately and then a little heavier when they cooled off with cream cheese frosting", "they were gone before dinner ! dangerously good warm or cold", "with one batch i added apples , raisins , and nuts -- the other batch i did plain with just the brown sugar", "i also did a cream cheese frosting for both batches instead of the plain sugar frosting suggested", "i think this has to be the easiest , tastiest recipe for cinnamon rolls i have ever had the pleasure of baking !" ], "tags": [ "time-to-make", "course", "cuisine", "preparation", "occasion", "north-american", "breads", "breakfast", "easy", "european", "holiday-event", "kid-friendly", "rolls-biscuits", "dietary", "inexpensive", "brunch", "4-hours-or-less" ], "nutrition": { "calories": 540.3, "total_fat": 25.0, "sugar": 151.0, "sodium": 19.0, "protein": 18.0, "saturated_fat": 25.0, "carbohydrates": 29.0 }, "raw_text": "cinnamon roll with vanilla frosting\nIngredients:\ndry yeast\nwarm water\nshortening\nsugar\nsalt\nmilk\negg\nsifted flour\nbutter\nbrown sugar\ncinnamon\nraisins\npowdered sugar\nvanilla\nSteps:\nadd the warm water to the yeast and soak 10 minutes\nscald milk\npour over the shortening\nadd sugar and salt and cool to tepid\nadd the dissolved yeast and beaten egg\nadd 4 cups flour adding one at a time beating after each addition\ndough should be soft yet firm enough to handle\nknead on floured board until elastic and smooth\navoid too much flour\nturn dough into well oiled bowl\nlet rise for 1-1 / 2 hours\npress dough down and divide into workable size\nroll dough out into a rectangle\ncover with melted butter\nlayer with a generous thick layer of brown sugar\nsprinkle on cinnamon as desired\nif you like raisins , layer on a layer of raisins\nroll up jellyroll fashion\nusing a scissors or a piece of string , cut off slices about 1 to 1-1 / 2 inches thick\nplace slices in an 8 or 9 inch round greased cake pan\nplace one slice in the middle and other slices around it\npress rolls down to even out and fill pan\nlet rise until rolls fill the pan generously -- about another hour\nbake in a 350f\noven about 15 - 20 minutes\nif rolls get too brown , cover with a piece of tine foil until the end of baking\ndo not over bake rolls\nremove immediately from pan by inverting onto a plate and then\nfor the frosting:\nin a medium bowl , place sugar , butter and vanilla\nthen stir in enough milk or cream to reach a thick , hardly-able to stir consistency\nspread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls\nmy\ni ended up with about a 1 / 2 inch layer of brown sugar completely covered with cinnamon\ni made a few changes to the recipe for personal preference: i used 3 / 4 silk almond milk and 1 / 4 sweetened condensed milk\ni used 4 cups of bread flour and i kneaded the dough for about 45 mins by hand\ni let the dough rise in the sunlight with plastic wrap tightly covering the bowl\nthis extra heat helped the dough rise much faster\nthen i punched it down and prepared the rolls by using 1 / 2 stick of room temp butter and smeared it over the dough by hand\ni pat down the brown sugar / cinnamon mix and then began to roll it tightly\ni placed the cut up rolls into a baking dish and placed it in the sunlight for an hour to let rise\nbaked in the oven for 20 mins at 350f and as soon as they came out , i brushed melted butter on top\ni also used store bought pillsbury cream cheese icing and melted it in the microwave before putting it on top of the baked rolls\nthis recipe is well worth the time and effort required to make this dessert\nyou'll be glad you did\ni am a seasoned baker and have been making cinnamon rolls for at least 25 years\nthought i had a great recipe for my bread machine but it always was a little on the light and dry side\ni have been looking for a dense gooey recipe where the dough has some substance to it\nfound it ! these were wonderful ! i made them in the bread machine and it took just 4 cups of flour\nas a matter of fact i added an extra 1 / 4 cup scalded milk as it seemed a little stiff to me once it started mixing\nrolled them out and cut into 8 large rolls\nlet rise again\nbaked in a 9x13 for 26 minutes @ 350f\nfrosted lightly immediately and then a little heavier when they cooled off with cream cheese frosting\nthey were gone before dinner ! dangerously good warm or cold\nwith one batch i added apples , raisins , and nuts -- the other batch i did plain with just the brown sugar\ni also did a cream cheese frosting for both batches instead of the plain sugar frosting suggested\ni think this has to be the easiest , tastiest recipe for cinnamon rolls i have ever had the pleasure of baking !\nTags:\ntime-to-make\ncourse\ncuisine\npreparation\noccasion\nnorth-american\nbreads\nbreakfast\neasy\neuropean\nholiday-event\nkid-friendly\nrolls-biscuits\ndietary\ninexpensive\nbrunch\n4-hours-or-less", "text_length": 3930 }, { "id": "448481", "title": "blueberry and apple jam", "description": "this recipe is adapted from liana krissoff's book, \"canning for a new generation\". it is a delicious jam which does not use too much sugar, and because of this the flavor of the fruit really shines through. if they are available, i like to use meyer lemons for the juice and the zest, because they have such a nice fragrance. but if you can only find regular lemons they will work just as well. you will need a jelly bag or some cheesecloth to hold the apple cores and trimmings while they simmer in the jam. these will provide the pectin needed to help the jam set. you use the cold plate test to check the set of this jam. i have included instructions on how to do this below.", "minutes": 60, "ingredients": [ "granny smith apples", "blueberries", "sugar", "fresh lemon juice", "lemon, zest of" ], "steps": [ "peel , core , and dice the apples , reserving the trimmings", "put as many of the apple trimmings in a jelly bag or 4 layers of cheesecloth as will fit , and tie the bag closed", "set the diced apples aside", "don't worry about it if they start to brown a bit", "they are going to be turned purple by the blueberries anyway", "place two or three small saucers in the freezer", "you will use these later to check the set of the jam", "put the blueberries and sugar in a wide , 6 to 8 quart preserving pan", "i use a potato masher to mash up some of the blueberries , about a third of them , but you don't have to do this", "i just feel that it gets the juices flowing quicker", "if you do not have a preserving pan , use the widest pan you have", "the wider the pan , the more quickly moisture will evaporate from the mixture , and this is what you want when you are making jelly , jam , or marmalade", "bring the berries and sugar to a simmer over medium heat , stirring frequently , then continue to cook until the juices are just deep enough to cover the blueberries , about 5 minutes", "pour the berries into a colander set over a large bowl and stir the berries gently to drain off the juice", "return the juice to the pan , along with the diced apples and the bag with the trimmings , and bring to a boil over high heat", "boil , stirring occasionally , until the syrup is reduced and thick", "this usually takes about 15 to 20 minutes", "take the pan off the heat and remove the bag containing the apple trimmings from the syrup and place it between two plates", "hold these plates over the preserving pan , and squeeze the plates together to squeeze out any juice which is in the bag", "you don't have to try to get every last bit of juice out , just as much as you can get reasonably , and then set the bag aside", "return the blueberries and any accumulated juice , along with the lemon juice and zest , to the pan and bring to a simmer", "simmer , stirring frequently , for 5 minutes , and then check the set", "use the cold plate test to check set: take the pan of jam off the heat place a drop of the jam mixture on one of the saucers you've kept in the freezer , & place the plate back in the freezer for 1 minute", "after 1 minute , take the saucer out of the freezer and nudge the drop of jam with your finger", "if it \"wrinkles\" when you nudge it with your finger it is done", "if the jam is not set , continue cooking over medium-high heat , checking the set again every 5 minutes", "once the jam is set , remove it from the heat and stir gently for a few seconds to distribute the fruit in the liquid", "ladle the jam into sterilized canning jars , leaving 1 / 4\" headspace", "wipe the rims of the jars with damp paper towels to remove any jam which got on the rims or the threads", "place the lids and the bands on the jars , just tightening the bands finger", "process in a boiling water bath for 5 minutes , then remove and let sit , undisturbed , for at least 12 hours before checking seals", "it is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening , completing the seal", "while the jars cool , you will hear a \"plink\" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar", "after 12 hours have passed , remove the bands and check the lids - press down in the center of the lid", "if you cannot push the lid down any further , the jar is sealed", "if the lid \"gives\" a bit , and you can push it down , the jar did not seal", "you can either put the band back on the jar , and reprocess it for another 5 minutes , or you can just put it in the fridge and use it within 3 months" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "jams-and-preserves", "canning", "condiments-etc", "fruit", "easy", "apples", "berries", "blueberries", "technique", "water-bath" ], "nutrition": { "calories": 425.4, "total_fat": 0.0, "sugar": 411.0, "sodium": 0.0, "protein": 1.0, "saturated_fat": 0.0, "carbohydrates": 36.0 }, "raw_text": "blueberry and apple jam\nIngredients:\ngranny smith apples\nblueberries\nsugar\nfresh lemon juice\nlemon, zest of\nSteps:\npeel , core , and dice the apples , reserving the trimmings\nput as many of the apple trimmings in a jelly bag or 4 layers of cheesecloth as will fit , and tie the bag closed\nset the diced apples aside\ndon't worry about it if they start to brown a bit\nthey are going to be turned purple by the blueberries anyway\nplace two or three small saucers in the freezer\nyou will use these later to check the set of the jam\nput the blueberries and sugar in a wide , 6 to 8 quart preserving pan\ni use a potato masher to mash up some of the blueberries , about a third of them , but you don't have to do this\ni just feel that it gets the juices flowing quicker\nif you do not have a preserving pan , use the widest pan you have\nthe wider the pan , the more quickly moisture will evaporate from the mixture , and this is what you want when you are making jelly , jam , or marmalade\nbring the berries and sugar to a simmer over medium heat , stirring frequently , then continue to cook until the juices are just deep enough to cover the blueberries , about 5 minutes\npour the berries into a colander set over a large bowl and stir the berries gently to drain off the juice\nreturn the juice to the pan , along with the diced apples and the bag with the trimmings , and bring to a boil over high heat\nboil , stirring occasionally , until the syrup is reduced and thick\nthis usually takes about 15 to 20 minutes\ntake the pan off the heat and remove the bag containing the apple trimmings from the syrup and place it between two plates\nhold these plates over the preserving pan , and squeeze the plates together to squeeze out any juice which is in the bag\nyou don't have to try to get every last bit of juice out , just as much as you can get reasonably , and then set the bag aside\nreturn the blueberries and any accumulated juice , along with the lemon juice and zest , to the pan and bring to a simmer\nsimmer , stirring frequently , for 5 minutes , and then check the set\nuse the cold plate test to check set: take the pan of jam off the heat place a drop of the jam mixture on one of the saucers you've kept in the freezer , & place the plate back in the freezer for 1 minute\nafter 1 minute , take the saucer out of the freezer and nudge the drop of jam with your finger\nif it \"wrinkles\" when you nudge it with your finger it is done\nif the jam is not set , continue cooking over medium-high heat , checking the set again every 5 minutes\nonce the jam is set , remove it from the heat and stir gently for a few seconds to distribute the fruit in the liquid\nladle the jam into sterilized canning jars , leaving 1 / 4\" headspace\nwipe the rims of the jars with damp paper towels to remove any jam which got on the rims or the threads\nplace the lids and the bands on the jars , just tightening the bands finger\nprocess in a boiling water bath for 5 minutes , then remove and let sit , undisturbed , for at least 12 hours before checking seals\nit is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening , completing the seal\nwhile the jars cool , you will hear a \"plink\" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar\nafter 12 hours have passed , remove the bands and check the lids - press down in the center of the lid\nif you cannot push the lid down any further , the jar is sealed\nif the lid \"gives\" a bit , and you can push it down , the jar did not seal\nyou can either put the band back on the jar , and reprocess it for another 5 minutes , or you can just put it in the fridge and use it within 3 months\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\npreparation\n5-ingredients-or-less\njams-and-preserves\ncanning\ncondiments-etc\nfruit\neasy\napples\nberries\nblueberries\ntechnique\nwater-bath", "text_length": 3927 }, { "id": "350579", "title": "sour cream coffee cake with toasted pecan filling", "description": "this is the one and only coffee cake you'll ever want to make! from fine cooking magazine.", "minutes": 135, "ingredients": [ "unsalted butter", "all-purpose flour", "pecans", "granulated sugar", "light brown sugar", "ground cinnamon", "baking powder", "table salt", "cinnamon", "cocoa powder", "cake flour", "baking soda", "salt", "superfine sugar", "eggs", "pure vanilla extract", "sour cream" ], "steps": [ "position rack in center of oven and heat oven to 350 degrees", "generously butter 10\" tube pan with a removable bottom", "topping: in a 2 quart saucepan , heat butter over medium heat until almost melted", "remove from heat and cool to tepid", "in a medium bowl , combine flour , pecans , granulated sugar and light brown sugar , cinnamon , baking powder , and salt and stir with a fork", "add the flour mixture to the butter and stir until evenly moistened and crumbly", "filling: in a food processor , pulse the pecans , sugars , cinnamon , and cocoa 4-6 times to combine and chop the pecans", "cake: in a medium bowl , whisk flour , baking powder , baking soda , and salt", "in the bowl of a stand mixer fitted with paddle attachment , beat the butter on medium speed until smooth and creamy , 1-2 minutes", "add the sugar slowly , beating until combined", "scrape the bowl", "beat in the eggs , one at a time , blending each one completely before adding the next", "scrape the bowl down and add the vanilla", "on low speed , alternate adding the dry ingredients and the sour cream , adding the flour in four parts and the sour cream in three , beginning and ending with the flour and scraping the bowl as needed", "spoon 2 generous cups of the batter into prepared pan", "smooth with the back of a soup spoon , spreading the batter to the side of the pan first and then to the center", "sprinkle about 1 / 2 cup of the filling evenly over the batter", "cover the fillinf with about 2 cups of the batter , dropping dollups around the pan and smoothing with the spoon to sides of the pan and then to the center", "don't lift the spoon while smoothing or you will disturb the filling", "sprinkle another 1 / 2 cup of filling over the batter and cover with 2 more cups of batter", "layer on the remaining filling and then the remaining batter for four layers of batter and three layers of filling", "insert a table knife 1\" from the side of the pan straight into the batter going almost to the bottom", "run the knife around the pan two times , without lifting the knife blade , and spacing the circles about 1\" apart", "this distributes the filling but still keeps it clearly defined", "smooth the top of the batter with the back of the soup spoon", "take a handful of the streusel and squeeze firmly to form a large mass", "break up the mass into smaller clumps , distributing the streusel evenly over the batter", "repeat with the remaining streusel", "press the streusel lightly into the surface of the batter", "bake until the top of the cake is golden brown , the sides are beginning to pull away from the pan , and a wooden skewer inserted in to the center of the cake comes out clean , 70-75 minutes", "transfer to a wire rack and let cool for at least an hour before removing from pan", "gently lift up the center tube while carefully pushing the bottom upward with your opposite hand", "if the cake doesn't release easily , run a thin knife between the cake and the tube and between the cake and the outer wall of the pan", "once the cake is out , run the knife under the bottom , too", "fold a 12\" square of aluminum foil into quarters", "measure 1 1 / 4\" from the inside", "unfold and place over the cake , pressing gently onto the top of the cake and molding the foil around its sides to hold in all the streusel", "invert the cake onto a plate and remove the center tube", "invert the cake onto a rack , remove the foil , and cool right side up", "can be frozen up to 3 months" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-large-groups", "breads", "eggs-dairy", "american", "oven", "holiday-event", "coffee-cakes", "oamc-freezer-make-ahead", "brunch", "taste-mood", "sweet", "equipment", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 512.7, "total_fat": 47.0, "sugar": 120.0, "sodium": 12.0, "protein": 11.0, "saturated_fat": 76.0, "carbohydrates": 18.0 }, "raw_text": "sour cream coffee cake with toasted pecan filling\nIngredients:\nunsalted butter\nall-purpose flour\npecans\ngranulated sugar\nlight brown sugar\nground cinnamon\nbaking powder\ntable salt\ncinnamon\ncocoa powder\ncake flour\nbaking soda\nsalt\nsuperfine sugar\neggs\npure vanilla extract\nsour cream\nSteps:\nposition rack in center of oven and heat oven to 350 degrees\ngenerously butter 10\" tube pan with a removable bottom\ntopping: in a 2 quart saucepan , heat butter over medium heat until almost melted\nremove from heat and cool to tepid\nin a medium bowl , combine flour , pecans , granulated sugar and light brown sugar , cinnamon , baking powder , and salt and stir with a fork\nadd the flour mixture to the butter and stir until evenly moistened and crumbly\nfilling: in a food processor , pulse the pecans , sugars , cinnamon , and cocoa 4-6 times to combine and chop the pecans\ncake: in a medium bowl , whisk flour , baking powder , baking soda , and salt\nin the bowl of a stand mixer fitted with paddle attachment , beat the butter on medium speed until smooth and creamy , 1-2 minutes\nadd the sugar slowly , beating until combined\nscrape the bowl\nbeat in the eggs , one at a time , blending each one completely before adding the next\nscrape the bowl down and add the vanilla\non low speed , alternate adding the dry ingredients and the sour cream , adding the flour in four parts and the sour cream in three , beginning and ending with the flour and scraping the bowl as needed\nspoon 2 generous cups of the batter into prepared pan\nsmooth with the back of a soup spoon , spreading the batter to the side of the pan first and then to the center\nsprinkle about 1 / 2 cup of the filling evenly over the batter\ncover the fillinf with about 2 cups of the batter , dropping dollups around the pan and smoothing with the spoon to sides of the pan and then to the center\ndon't lift the spoon while smoothing or you will disturb the filling\nsprinkle another 1 / 2 cup of filling over the batter and cover with 2 more cups of batter\nlayer on the remaining filling and then the remaining batter for four layers of batter and three layers of filling\ninsert a table knife 1\" from the side of the pan straight into the batter going almost to the bottom\nrun the knife around the pan two times , without lifting the knife blade , and spacing the circles about 1\" apart\nthis distributes the filling but still keeps it clearly defined\nsmooth the top of the batter with the back of the soup spoon\ntake a handful of the streusel and squeeze firmly to form a large mass\nbreak up the mass into smaller clumps , distributing the streusel evenly over the batter\nrepeat with the remaining streusel\npress the streusel lightly into the surface of the batter\nbake until the top of the cake is golden brown , the sides are beginning to pull away from the pan , and a wooden skewer inserted in to the center of the cake comes out clean , 70-75 minutes\ntransfer to a wire rack and let cool for at least an hour before removing from pan\ngently lift up the center tube while carefully pushing the bottom upward with your opposite hand\nif the cake doesn't release easily , run a thin knife between the cake and the tube and between the cake and the outer wall of the pan\nonce the cake is out , run the knife under the bottom , too\nfold a 12\" square of aluminum foil into quarters\nmeasure 1 1 / 4\" from the inside\nunfold and place over the cake , pressing gently onto the top of the cake and molding the foil around its sides to hold in all the streusel\ninvert the cake onto a plate and remove the center tube\ninvert the cake onto a rack , remove the foil , and cool right side up\ncan be frozen up to 3 months\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nfor-large-groups\nbreads\neggs-dairy\namerican\noven\nholiday-event\ncoffee-cakes\noamc-freezer-make-ahead\nbrunch\ntaste-mood\nsweet\nequipment\nnumber-of-servings\n4-hours-or-less", "text_length": 3918 }, { "id": "292563", "title": "old english posh picnic raised chicken and ham pie", "description": "i will not pretend that this pie is easy or quick to make, however, if you want to impress your friends or family with a sensational \"posh\" english raised pie then this is the recipe for you! tender chunks of chicken with pork sausage meat and ham are encased in crisp hot water crust pastry, liberally seasoned with spices and herbs; this pie makes a simply stunning centrepiece for any glyndebourne style picnic event or for a special celebratory cold buffet, such as weddings, christenings or anniversaries. the pastry used in this pie recipe is hot water crust pastry, which is a direct descendant of \"coffer\" paste that was used to encase and protect meat whilst it cooked centuries ago – the pies then being called “coffyns”! the pastry is shaped by hand whilst it is still warm, and is excellent for using with intricate pie moulds - the technique is known as \"hand raised\" and pies made this way are called \"raised pies\". the pastry is easy to make, but must be kept warm whilst you are using it - i keep mine warm over a pan of simmering water. this pastry is excellent for all types of traditional raised pies, such as game pies, pork pies and veal and ham pies. (preparation time includes the one day needed for the pie to cool down and then for jellied stock to be added, and then allowing for the jellied stock to set.)", "minutes": 1590, "ingredients": [ "plain flour", "salt", "butter", "lard", "milk", "water", "boneless skinless chicken breasts", "pork sausage", "pancetta", "fresh parsley", "fresh sage leaf", "fresh thyme leave", "ground mace", "allspice", "lemon, rind of", "fresh ground black pepper", "egg", "vegetables", "gelatin powder" ], "steps": [ "hot water crust pastry", "sift the flour and salt into a bowl , making a well in the centre", "place the water , butter and lard into a saucepan , when the butter and lard has melted bring it all to the boil", "take off the heat", "pour the mixture into the centre of the flour", "working very quickly , mix with a wooden spoon", "then knead with hands to produce a smooth and elastic dough", "allow to rest in a warm place for 15 to 20 minutes", "proceed with your recipe , as below", "pie filling", "place all the pie-filling ingredients in to a large mixing bowl , including the herbs , spices and seasonings", "mix thoroughly with your hands - it's messy , but it's the best way to get everything well amalgamated !", "jellied stock", "heat the chicken or vegetable stock", "mix the gelatine with a little cold water until it is spongy and smooth , gradually add the hot stock to the gelatine and mix thoroughly", "set aside until it is needed", "making the pie", "grease an 8\" round loose-bottom pie / cake tin or a special decorative pie mould - grease it liberally with melted butter or lard", "pre-heat the oven to 180c / 350f / gas mark 3", "take two-thirds of the warm pastry , form into a large , flat disc and put in the bottom of the tin or pie mould", "gently press and mould until the pastry covers the base and sides of the tin , keeping it as even as possible", "fill the pastry pie case with the pie filling mixture - packing it down well", "moisten the top edges of the pastry with the beaten egg", "roll out the remaining pastry and cut a circle or oblong to fit the top of the tin", "place over the filling and seal the edges , without pressing the pastry down too heavily", "trim the edges", "make a hole in the top centre of the pie and use any pastry trimmings to make pastry leaves and decorative trimmings", "press these onto the top of the pie and glaze the whole thing with beaten egg", "now lay a sheet of foil over the top and bake for 2 hours , then remove from the oven", "leave the pie for 30-45 minutes to firm up , then turn up the oven temperature to 190c / 375f / gas mark 5", "carefully remove the pie from the tin and brush the pastry all over with the remaining beaten egg", "if the sides show any sign of bulging , encircle the pie with a band of silicone paper and tie with string", "return the pie to the oven and as the pastry continues baking it will firm up and all the pastry will brown it will take approximately 30 minutes", "as the top will brown before the sides , it will need to be protected with foil while the sides finish browning", "when the pie is a glowing golden colour , remove from the oven , leave to cool , then cover and chill", "meanwhile have the jellied stock warmed slightly , then cool it to the syrupy stage and pour it into the pie very gradually through a funnel , in to the centre steam hole", "chill again to give the jelly a chance to set and then believe it or not it's ready to serve !", "serve with assorted fresh salads , pickles , mustard , chutney and relishes", "will pie keep for up to 5 days in a cool place or the fridge", "this freezes very well , defrost overnight , sitting the pie on a wire rack to avoid the pastry becoming soggy", "wrap the pie for a picnic in greaseproof paper and cut the pie into slices when you arrive at your destination" ], "tags": [ "ham", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "savory-pies", "lunch", "main-dish", "pork", "poultry", "1-day-or-more", "easy", "european", "finger-food", "heirloom-historical", "holiday-event", "kid-friendly", "picnic", "romantic", "english", "scottish", "chicken", "dietary", "welsh", "infant-baby-friendly", "oamc-freezer-make-ahead", "wedding", "meat", "pork-sausage", "taste-mood", "to-go", "number-of-servings", "presentation", "served-cold" ], "nutrition": { "calories": 686.8, "total_fat": 65.0, "sugar": 0.0, "sodium": 40.0, "protein": 59.0, "saturated_fat": 87.0, "carbohydrates": 14.0 }, "raw_text": "old english posh picnic raised chicken and ham pie\nIngredients:\nplain flour\nsalt\nbutter\nlard\nmilk\nwater\nboneless skinless chicken breasts\npork sausage\npancetta\nfresh parsley\nfresh sage leaf\nfresh thyme leave\nground mace\nallspice\nlemon, rind of\nfresh ground black pepper\negg\nvegetables\ngelatin powder\nSteps:\nhot water crust pastry\nsift the flour and salt into a bowl , making a well in the centre\nplace the water , butter and lard into a saucepan , when the butter and lard has melted bring it all to the boil\ntake off the heat\npour the mixture into the centre of the flour\nworking very quickly , mix with a wooden spoon\nthen knead with hands to produce a smooth and elastic dough\nallow to rest in a warm place for 15 to 20 minutes\nproceed with your recipe , as below\npie filling\nplace all the pie-filling ingredients in to a large mixing bowl , including the herbs , spices and seasonings\nmix thoroughly with your hands - it's messy , but it's the best way to get everything well amalgamated !\njellied stock\nheat the chicken or vegetable stock\nmix the gelatine with a little cold water until it is spongy and smooth , gradually add the hot stock to the gelatine and mix thoroughly\nset aside until it is needed\nmaking the pie\ngrease an 8\" round loose-bottom pie / cake tin or a special decorative pie mould - grease it liberally with melted butter or lard\npre-heat the oven to 180c / 350f / gas mark 3\ntake two-thirds of the warm pastry , form into a large , flat disc and put in the bottom of the tin or pie mould\ngently press and mould until the pastry covers the base and sides of the tin , keeping it as even as possible\nfill the pastry pie case with the pie filling mixture - packing it down well\nmoisten the top edges of the pastry with the beaten egg\nroll out the remaining pastry and cut a circle or oblong to fit the top of the tin\nplace over the filling and seal the edges , without pressing the pastry down too heavily\ntrim the edges\nmake a hole in the top centre of the pie and use any pastry trimmings to make pastry leaves and decorative trimmings\npress these onto the top of the pie and glaze the whole thing with beaten egg\nnow lay a sheet of foil over the top and bake for 2 hours , then remove from the oven\nleave the pie for 30-45 minutes to firm up , then turn up the oven temperature to 190c / 375f / gas mark 5\ncarefully remove the pie from the tin and brush the pastry all over with the remaining beaten egg\nif the sides show any sign of bulging , encircle the pie with a band of silicone paper and tie with string\nreturn the pie to the oven and as the pastry continues baking it will firm up and all the pastry will brown it will take approximately 30 minutes\nas the top will brown before the sides , it will need to be protected with foil while the sides finish browning\nwhen the pie is a glowing golden colour , remove from the oven , leave to cool , then cover and chill\nmeanwhile have the jellied stock warmed slightly , then cool it to the syrupy stage and pour it into the pie very gradually through a funnel , in to the centre steam hole\nchill again to give the jelly a chance to set and then believe it or not it's ready to serve !\nserve with assorted fresh salads , pickles , mustard , chutney and relishes\nwill pie keep for up to 5 days in a cool place or the fridge\nthis freezes very well , defrost overnight , sitting the pie on a wire rack to avoid the pastry becoming soggy\nwrap the pie for a picnic in greaseproof paper and cut the pie into slices when you arrive at your destination\nTags:\nham\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nsavory-pies\nlunch\nmain-dish\npork\npoultry\n1-day-or-more\neasy\neuropean\nfinger-food\nheirloom-historical\nholiday-event\nkid-friendly\npicnic\nromantic\nenglish\nscottish\nchicken\ndietary\nwelsh\ninfant-baby-friendly\noamc-freezer-make-ahead\nwedding\nmeat\npork-sausage\ntaste-mood\nto-go\nnumber-of-servings\npresentation\nserved-cold", "text_length": 3911 }, { "id": "158434", "title": "texas rancher chicken n dumplings", "description": "this is my personal favorite and my speciality, i have been using this recipe for years, you may use a package of chicken tenders or breast meat instead of the whole chicken, i couldn't put that in the ingredients, but it is a much quicker alternative. the dumplings are the actual secret, these dumplings cook on the inside and are not soggy, they turn out like fluffy little biscuits on your chicken soup. it's beautiful, even my aussie hubby loves this dish, i hope you like it too.", "minutes": 120, "ingredients": [ "chicken", "chicken stock cubes", "leeks", "salt & pepper", "cumin", "sage", "coriander", "paprika", "cajun seasoning", "celery", "carrot", "frozen peas", "frozen corn", "frozen green beans", "cream of chicken soup", "water", "flour", "baking powder", "white sugar", "cream of tartar", "salt", "soft margarine", "milk" ], "steps": [ "place the washed whole raw chicken in a large pot , if you are using a whole chicken cover it with water", "if you are using a package of chicken breast meat , cut into cubes raw , and pour about 6-8 cups of water over it", "i don't really measure this out , but the liquid should be about halfway in your pot", "chop up one leek , white part only", "add to the pot along with the chicken stock cubes and all of the dry spices , i really use about a pinch of each spice , but you should add to suit your own taste", "on a medium heat , boil the chicken and leek with spices until the chicken is totally cooked through", "if you are using a whole chicken this will be around 1 hour , adding more water when necessary", "if using cut up pieces it will be about 30 minutes", "if using a whole chicken remove it from the broth and place in a separate bowl at this stage", "you will now remove all the skin and bones from the chicken and disgard them , and put only the meat of the chicken back into the broth , you may want to let it cool a bit before handling it", "if i am using a whole chicken i usually just put the breast and wing meat back into my dumplings , and save all of the dark meat for chicken salad sandwiches", "if you are using already cut up chicken for this recipe , you can simply proceed to the next step", "add fresh chopped celery and carrots and continue boiling with chicken", "if you are using frozen vegetables , add them now and boil for about 10 minutes in the broth", "add cream of chicken soup and stir well , you may need to add more water , if it has boiled down a great deal", "you may add as many or as few vegetables as you like", "for me it depends on what i have on hand , the onion or leek is very important , but you can add any other vegies to suit your own taste", "i have found that using the frozen mixed vegetables and frozen green beans turns out really yummy , and is much easier than cutting up all the celery and carrots", "either way it turns out nicely even without any extra vegies", "check the consistancy of your broth", "it should be thick and soupy , but you want enough liquid in there to cook your dumplings properly , so add more water to suit , i usually don't need to at this stage", "dumplings:", "combine all dry ingredients in bowl , mix together well with a whisk", "add margarine spread and mix well with the whisk until it is combined well with the dry mixture and is crumbly", "add milk a little bit at a time pressing with a fork on the side until well mixed", "you should now be able to handle the dough with your hands , you may need a little more or less milk", "quickly press the dough together with your hands creating a nice ball if it is too sticky dust with a bit of flour", "don't handle the dough very long , the less you handle it the lighter and fluffier your dumplings will be", "pinch off balls of the dough , loosely squeeze with your fingers and plop into the boiling soup", "your dumplings should be a bit smaller than a ping pong ball", "dumplings should completely dive into the soup getting totally covered with liquid then pop back up sitting on the top of the soup while cooking", "boil the dumplings uncovered for 15 minutes in the chicken vegie broth", "i repeat -- do not cover the pot while cooking the dumplings or they will end up soggy in the middle", "dumplings should be biscuit like in the center when done", "enjoy !" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "main-dish", "poultry", "american", "southwestern-united-states", "fall", "winter", "chicken", "stove-top", "one-dish-meal", "seasonal", "comfort-food", "inexpensive", "meat", "taste-mood", "equipment", "presentation", "served-hot", "4-hours-or-less" ], "nutrition": { "calories": 718.1, "total_fat": 66.0, "sugar": 13.0, "sodium": 56.0, "protein": 72.0, "saturated_fat": 54.0, "carbohydrates": 15.0 }, "raw_text": "texas rancher chicken n dumplings\nIngredients:\nchicken\nchicken stock cubes\nleeks\nsalt & pepper\ncumin\nsage\ncoriander\npaprika\ncajun seasoning\ncelery\ncarrot\nfrozen peas\nfrozen corn\nfrozen green beans\ncream of chicken soup\nwater\nflour\nbaking powder\nwhite sugar\ncream of tartar\nsalt\nsoft margarine\nmilk\nSteps:\nplace the washed whole raw chicken in a large pot , if you are using a whole chicken cover it with water\nif you are using a package of chicken breast meat , cut into cubes raw , and pour about 6-8 cups of water over it\ni don't really measure this out , but the liquid should be about halfway in your pot\nchop up one leek , white part only\nadd to the pot along with the chicken stock cubes and all of the dry spices , i really use about a pinch of each spice , but you should add to suit your own taste\non a medium heat , boil the chicken and leek with spices until the chicken is totally cooked through\nif you are using a whole chicken this will be around 1 hour , adding more water when necessary\nif using cut up pieces it will be about 30 minutes\nif using a whole chicken remove it from the broth and place in a separate bowl at this stage\nyou will now remove all the skin and bones from the chicken and disgard them , and put only the meat of the chicken back into the broth , you may want to let it cool a bit before handling it\nif i am using a whole chicken i usually just put the breast and wing meat back into my dumplings , and save all of the dark meat for chicken salad sandwiches\nif you are using already cut up chicken for this recipe , you can simply proceed to the next step\nadd fresh chopped celery and carrots and continue boiling with chicken\nif you are using frozen vegetables , add them now and boil for about 10 minutes in the broth\nadd cream of chicken soup and stir well , you may need to add more water , if it has boiled down a great deal\nyou may add as many or as few vegetables as you like\nfor me it depends on what i have on hand , the onion or leek is very important , but you can add any other vegies to suit your own taste\ni have found that using the frozen mixed vegetables and frozen green beans turns out really yummy , and is much easier than cutting up all the celery and carrots\neither way it turns out nicely even without any extra vegies\ncheck the consistancy of your broth\nit should be thick and soupy , but you want enough liquid in there to cook your dumplings properly , so add more water to suit , i usually don't need to at this stage\ndumplings:\ncombine all dry ingredients in bowl , mix together well with a whisk\nadd margarine spread and mix well with the whisk until it is combined well with the dry mixture and is crumbly\nadd milk a little bit at a time pressing with a fork on the side until well mixed\nyou should now be able to handle the dough with your hands , you may need a little more or less milk\nquickly press the dough together with your hands creating a nice ball if it is too sticky dust with a bit of flour\ndon't handle the dough very long , the less you handle it the lighter and fluffier your dumplings will be\npinch off balls of the dough , loosely squeeze with your fingers and plop into the boiling soup\nyour dumplings should be a bit smaller than a ping pong ball\ndumplings should completely dive into the soup getting totally covered with liquid then pop back up sitting on the top of the soup while cooking\nboil the dumplings uncovered for 15 minutes in the chicken vegie broth\ni repeat -- do not cover the pot while cooking the dumplings or they will end up soggy in the middle\ndumplings should be biscuit like in the center when done\nenjoy !\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nmain-dish\npoultry\namerican\nsouthwestern-united-states\nfall\nwinter\nchicken\nstove-top\none-dish-meal\nseasonal\ncomfort-food\ninexpensive\nmeat\ntaste-mood\nequipment\npresentation\nserved-hot\n4-hours-or-less", "text_length": 3901 }, { "id": "278635", "title": "french style pot roast", "description": "from cooks illustrated. delicious.", "minutes": 270, "ingredients": [ "chuck roast", "kosher salt", "red wine", "fresh parsley", "fresh parsley leaves", "fresh thyme", "bay leaves", "ground black pepper", "bacon", "onion", "garlic cloves", "all-purpose flour", "beef broth", "carrots", "frozen pearl onions", "unsalted butter", "sugar", "water", "cold water", "white mushrooms", "table salt", "unflavored gelatin" ], "steps": [ "season meat with kosher salt", "place on wire rack in rimmed baking sheet , and let rest at room temperature for 1 hour", "meanwhile , bring wine to simmer in large saucepan over medium-high heat", "cook until reduced to 2 cups , about 15 minutes", "using kitchen twine , tie parsley sprigs , thyme sprigs , and bay leaves into bundle", "pat beef dry with paper towels and season generously with pepper", "tie three pieces of kitchen twine around each piece of meat to keep it from falling apart", "adjust oven rack to lower middle position and heat oven to 300f cook bacon in large dutch oven over medium-high heat , stirring occasionally , until crisp , 6-8 minutes", "using slotted spoon , transfer bacon to paper-towel lined plate and reserve", "pour off all but 2 tbsp of bacon fat", "return dutch oven to medium-high heat and heat until fat begins to smoke", "add beef to pat and brown on all sides , 8-10 minutes total", "transfer beef to large plate and set aside", "reduce heat to medium", "add onion and cook , , stirring occasionally , until beginning to soften , 2-4 minutes", "add garlic , flour , and reserved bacon", "cook stirring constantly , until fragrant , about 30 seconds", "add reduced wine , broth , and herb bundles , scraping bottom of pan with wooden spoon to loosen browned bits", "return roast and any accumulated juices to pot", "increase heat to high and bring liquid to simmer , then place large sheet of foil over pot and cover tightly with lid", "set pot in oven and cook , using tongs to turn beef every hour , until dinner fork slips easily in and out of meat , 2 1 / 2 -3 hours , adding carrots to pot after 2 hours", "while meat cooks , bring pearl onions , butter , sugar and 1 / 2 cup water to boil in large skillet over medium-high heat", "reduce heat to medium , cover , and cook until onions are tender , 5-8 minutes", "uncover , increase heat to medium-high heat , and cook until all liquid evaporates , 3-4 minutes", "add mushrooms and 1 / 4 teaspoons table salt", "cook , stirring occasionally , until vegetables are browned and glazed 8-12 minutes", "remove from heat and set aside", "place remaining 1 / 4 cup cold water in small bowl and sprinkle gelatin on top", "transfer beef to cutting board", "tent with foil to keep warm", "allow braising liquid to settle for about 5 minutes , then using wide shallow spoon , skim fat off surface", "remove herb bundle and stir in onion-mushroom mixture", "bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1 / 4 cups , 20-30 minutes", "season sauce with salt and pepper", "add softened gelatin and stir until completely dissolved", "remove kitchen twine from meat and discard", "using chef's or carving knife , cut meat against grain into 1 / 2\" thick slices", "divide meat among warmed bowls or transfer to platter", "arrange vegetables around meat , pour sauce on top , and sprinkle with minced parsley", "serve immediately", "to make ahead: follow recipe to point where gelatine is sprinkled on top of cold water", "omit this step", "place the meat back into reduced sauce , cool it to room temperature , cover it , and refrigerate for up to 2 days", "to serve slice the beef and arrange it in a 13 x 9-inch baking dish", "bring the sauce to a simmer and stir in the gelatin until completely dissolved", "pour the war m sauce over the meat , cover it with aluminum foil and bake it in a 350f oven until heated through , about 30 minutes", "serve with boiled potatoes , buttered noodles or steamed rice" ], "tags": [ "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "main-dish", "beef", "french", "easy", "european", "dinner-party", "holiday-event", "dietary", "meat", "roast-beef" ], "nutrition": { "calories": 522.8, "total_fat": 37.0, "sugar": 23.0, "sodium": 50.0, "protein": 80.0, "saturated_fat": 54.0, "carbohydrates": 4.0 }, "raw_text": "french style pot roast\nIngredients:\nchuck roast\nkosher salt\nred wine\nfresh parsley\nfresh parsley leaves\nfresh thyme\nbay leaves\nground black pepper\nbacon\nonion\ngarlic cloves\nall-purpose flour\nbeef broth\ncarrots\nfrozen pearl onions\nunsalted butter\nsugar\nwater\ncold water\nwhite mushrooms\ntable salt\nunflavored gelatin\nSteps:\nseason meat with kosher salt\nplace on wire rack in rimmed baking sheet , and let rest at room temperature for 1 hour\nmeanwhile , bring wine to simmer in large saucepan over medium-high heat\ncook until reduced to 2 cups , about 15 minutes\nusing kitchen twine , tie parsley sprigs , thyme sprigs , and bay leaves into bundle\npat beef dry with paper towels and season generously with pepper\ntie three pieces of kitchen twine around each piece of meat to keep it from falling apart\nadjust oven rack to lower middle position and heat oven to 300f cook bacon in large dutch oven over medium-high heat , stirring occasionally , until crisp , 6-8 minutes\nusing slotted spoon , transfer bacon to paper-towel lined plate and reserve\npour off all but 2 tbsp of bacon fat\nreturn dutch oven to medium-high heat and heat until fat begins to smoke\nadd beef to pat and brown on all sides , 8-10 minutes total\ntransfer beef to large plate and set aside\nreduce heat to medium\nadd onion and cook , , stirring occasionally , until beginning to soften , 2-4 minutes\nadd garlic , flour , and reserved bacon\ncook stirring constantly , until fragrant , about 30 seconds\nadd reduced wine , broth , and herb bundles , scraping bottom of pan with wooden spoon to loosen browned bits\nreturn roast and any accumulated juices to pot\nincrease heat to high and bring liquid to simmer , then place large sheet of foil over pot and cover tightly with lid\nset pot in oven and cook , using tongs to turn beef every hour , until dinner fork slips easily in and out of meat , 2 1 / 2 -3 hours , adding carrots to pot after 2 hours\nwhile meat cooks , bring pearl onions , butter , sugar and 1 / 2 cup water to boil in large skillet over medium-high heat\nreduce heat to medium , cover , and cook until onions are tender , 5-8 minutes\nuncover , increase heat to medium-high heat , and cook until all liquid evaporates , 3-4 minutes\nadd mushrooms and 1 / 4 teaspoons table salt\ncook , stirring occasionally , until vegetables are browned and glazed 8-12 minutes\nremove from heat and set aside\nplace remaining 1 / 4 cup cold water in small bowl and sprinkle gelatin on top\ntransfer beef to cutting board\ntent with foil to keep warm\nallow braising liquid to settle for about 5 minutes , then using wide shallow spoon , skim fat off surface\nremove herb bundle and stir in onion-mushroom mixture\nbring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1 / 4 cups , 20-30 minutes\nseason sauce with salt and pepper\nadd softened gelatin and stir until completely dissolved\nremove kitchen twine from meat and discard\nusing chef's or carving knife , cut meat against grain into 1 / 2\" thick slices\ndivide meat among warmed bowls or transfer to platter\narrange vegetables around meat , pour sauce on top , and sprinkle with minced parsley\nserve immediately\nto make ahead: follow recipe to point where gelatine is sprinkled on top of cold water\nomit this step\nplace the meat back into reduced sauce , cool it to room temperature , cover it , and refrigerate for up to 2 days\nto serve slice the beef and arrange it in a 13 x 9-inch baking dish\nbring the sauce to a simmer and stir in the gelatin until completely dissolved\npour the war m sauce over the meat , cover it with aluminum foil and bake it in a 350f oven until heated through , about 30 minutes\nserve with boiled potatoes , buttered noodles or steamed rice\nTags:\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nmain-dish\nbeef\nfrench\neasy\neuropean\ndinner-party\nholiday-event\ndietary\nmeat\nroast-beef", "text_length": 3895 }, { "id": "441844", "title": "mayonnaise immersion blender", "description": "homemade mayonnaise is truly great; most people don't bother to make it because you can buy it so easily in the store, but homemade really is much better.i have never had this recipe fail. i have also made it in a food processor, using the little hole in the pusher to dribble the oil in, but it's just a lot easier and quicker to make it using the immersion blender. most mayonnaise recipes fail because they call for too much oil. an egg yolk can only absorb about 2/3 to 3/4 of a cup of oil (larger eggs can sometimes take a bit more than 3/4 of a cup). this recipe calls for 1 and 1/2 cups of oil to 2 egg yolks, which is why it emulsifies so well. also, the 2 teaspoons of water broaden the space between the fat droplets, which helps to create a stronger and more stable emulsion. if you are worried about salmonella you can use pasteurized eggs. see notes below re: lacto-fermented mayonnaise, oil choices, pasteurizing egg yolks, and batch size. \"cooking time\" is blending time.", "minutes": 4, "ingredients": [ "egg yolks", "fresh lemon juice", "white wine vinegar", "tabasco sauce", "cold water", "dry mustard", "salt", "cayenne pepper", "grapeseed oil" ], "steps": [ "stick or \"immersion\" blenders come with a beaker which fits nicely around the blender", "if you don't have this beaker , find a thin , tall container which fits closely around the blender", "place the egg yolks , lemon juice , white wine vinegar , tabasco , water , dry mustard , salt , and cayenne pepper in the beaker", "gently pour the grape seed oil on top of all the other ingredients in the beaker", "place the stick blender in the beaker , with the bottom of the blender resting on the bottom of the beaker", "pulse the blender , about three seconds at a time , keeping the bottom of the blender in contact with the bottom of the beaker", "do this until you see the mixture begin to emulsify", "once the bottom fourth of the mixture is emulsified , begin to slowly raise the stick blender , incorporating more of the oil into the emulsification", "i use a slow up and down movement , incorporating a bit more oil each time i raise the blender up", "continue until all the oil is incorporated", "i continue to blend , moving the blender up and down and around the beaker , for about 30 seconds after all the oil has been incorporated , because i like my mayo to be thick", "refrigerate and use within one week", "if you use all olive oil , the mayonnaise will taste predominantly of olive oil , so take that into account , and think about the recipe you will be using the mayo in before you use all olive oil", "you can also experiment with using blends of different oils", "if you are using the stick blender technique , you can make a half recipe , but i wouldn't try a half recipe if you are making the mayo using a food processor", "to make lacto-fermented mayo:", "omit the 2 teaspoons cold water and add 1 tablespoon whey instead", "add the whey when you are adding the lemon juice and vinegar", "make the mayo as usual , but when you are finished , leave it to sit out at room temperature for 7 hours before putting it in the fridge", "mayo made this way will last in the fridge for 6 months", "i like to use an oil blend in my lacto-fermented mayonnaise - i use 1 / 3 macadamia nut oil , 1 / 3 almond oil , and 1 / 3 extra virgin olive oil", "to make whey: buy a container of plain whole fat yogurt - make sure it is true plain yogurt , no sugars or anything else added", "also , you do not want \"greek\" style yogurt - this yogurt has already been strained and has had most of its whey removed already", "wet some cheesecloth , wring it out , and place it in a strainer over a bowl", "pour in the yogurt , cover with plastic wrap , and let sit on the counter overnight or for 8 hours", "the resulting liquid is whey", "place the whey in a sealed container in the fridge - it will keep for up to 6 months", "you can eat the concentrated yogurt cheese which is left behind", "to pasteurize egg yolks: gather 3 whisks or forks", "place the egg yolks in a small bowl and use the first whisk or fork to combine the egg yolks with 1 tablespoon lemon juice", "add 2 tablespoons of water to the egg yolk mixture and whisk again", "seal the bowl with plastic wrap and place in the microwave", "heat the egg mixture on high until the surface begins to rise", "once you see this , cook for 8 more seconds , then immediately remove the bowl and whisk the yolks vigorously with a clean whisk", "re-cover the bowl and immediately return to the microwave and heat on high again until the surface begins to rise", "continue for 8 more seconds , then remove and whisk vigourously with the third clean whisk until the mixture is smooth and creamy", "the yolks are now safe to use in mayonnaise or other raw-egg preparations", "if making the mayo with the pasturized egg yolks , use only 1 cup of oil - they cannot absorb as much oil as the unpasteurized yolks" ], "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "sauces", "condiments-etc" ], "nutrition": { "calories": 1501.6, "total_fat": 258.0, "sugar": 1.0, "sodium": 49.0, "protein": 5.0, "saturated_fat": 85.0, "carbohydrates": 0.0 }, "raw_text": "mayonnaise immersion blender\nIngredients:\negg yolks\nfresh lemon juice\nwhite wine vinegar\ntabasco sauce\ncold water\ndry mustard\nsalt\ncayenne pepper\ngrapeseed oil\nSteps:\nstick or \"immersion\" blenders come with a beaker which fits nicely around the blender\nif you don't have this beaker , find a thin , tall container which fits closely around the blender\nplace the egg yolks , lemon juice , white wine vinegar , tabasco , water , dry mustard , salt , and cayenne pepper in the beaker\ngently pour the grape seed oil on top of all the other ingredients in the beaker\nplace the stick blender in the beaker , with the bottom of the blender resting on the bottom of the beaker\npulse the blender , about three seconds at a time , keeping the bottom of the blender in contact with the bottom of the beaker\ndo this until you see the mixture begin to emulsify\nonce the bottom fourth of the mixture is emulsified , begin to slowly raise the stick blender , incorporating more of the oil into the emulsification\ni use a slow up and down movement , incorporating a bit more oil each time i raise the blender up\ncontinue until all the oil is incorporated\ni continue to blend , moving the blender up and down and around the beaker , for about 30 seconds after all the oil has been incorporated , because i like my mayo to be thick\nrefrigerate and use within one week\nif you use all olive oil , the mayonnaise will taste predominantly of olive oil , so take that into account , and think about the recipe you will be using the mayo in before you use all olive oil\nyou can also experiment with using blends of different oils\nif you are using the stick blender technique , you can make a half recipe , but i wouldn't try a half recipe if you are making the mayo using a food processor\nto make lacto-fermented mayo:\nomit the 2 teaspoons cold water and add 1 tablespoon whey instead\nadd the whey when you are adding the lemon juice and vinegar\nmake the mayo as usual , but when you are finished , leave it to sit out at room temperature for 7 hours before putting it in the fridge\nmayo made this way will last in the fridge for 6 months\ni like to use an oil blend in my lacto-fermented mayonnaise - i use 1 / 3 macadamia nut oil , 1 / 3 almond oil , and 1 / 3 extra virgin olive oil\nto make whey: buy a container of plain whole fat yogurt - make sure it is true plain yogurt , no sugars or anything else added\nalso , you do not want \"greek\" style yogurt - this yogurt has already been strained and has had most of its whey removed already\nwet some cheesecloth , wring it out , and place it in a strainer over a bowl\npour in the yogurt , cover with plastic wrap , and let sit on the counter overnight or for 8 hours\nthe resulting liquid is whey\nplace the whey in a sealed container in the fridge - it will keep for up to 6 months\nyou can eat the concentrated yogurt cheese which is left behind\nto pasteurize egg yolks: gather 3 whisks or forks\nplace the egg yolks in a small bowl and use the first whisk or fork to combine the egg yolks with 1 tablespoon lemon juice\nadd 2 tablespoons of water to the egg yolk mixture and whisk again\nseal the bowl with plastic wrap and place in the microwave\nheat the egg mixture on high until the surface begins to rise\nonce you see this , cook for 8 more seconds , then immediately remove the bowl and whisk the yolks vigorously with a clean whisk\nre-cover the bowl and immediately return to the microwave and heat on high again until the surface begins to rise\ncontinue for 8 more seconds , then remove and whisk vigourously with the third clean whisk until the mixture is smooth and creamy\nthe yolks are now safe to use in mayonnaise or other raw-egg preparations\nif making the mayo with the pasturized egg yolks , use only 1 cup of oil - they cannot absorb as much oil as the unpasteurized yolks\nTags:\n15-minutes-or-less\ntime-to-make\ncourse\npreparation\nsauces\ncondiments-etc", "text_length": 3890 }, { "id": "319013", "title": "makluba", "description": "middle eastern dish that is my favorite! everyone puts their own spin on this dish, so i'll post how i make it and let you know what else can be added! :)", "minutes": 60, "ingredients": [ "chicken", "chicken bouillon cube", "water", "onion", "salt", "potatoes", "cauliflower", "carrots", "eggplant", "chickpeas", "sweet corn", "tomatoes", "rice", "cumin", "turmeric", "frying oil" ], "steps": [ "cut the chicken into 2 legs , 2 thighs , 2 breasts , and two wings", "after cleaning it , place it into a large pot , and add about 1 / 2 gallon of water , or until all the chicken is covered", "leave on high until it boils , then turn down half way", "after the water boils , add the boiling cube , and 1 diced onion into the water", "peel the carrots , and cut each one into three pieces", "add these to the boiling water", "add 1 tablespoon of salt to the boiling water , and taste", "depending on which kind of boiling cube you use , you might need to add another tablespoon or so", "the water should not be salty , but have some flavor to it", "be careful because the boiling cube is salty on its own", "while the chicken is boiling", "peel the potatoes , and cut into slices , medium in size", "also peel the eggplant , and cut it into decent sized pieces as well", "these vegetables are going to be boiled later on , so we don't want the pieces to be too small", "heat up vegetable oil in a frying pan , and fry the potatoes , cauliflower , and eggplant", "keep the fire under them pretty high , because you don't want them to be cooked all the way through , you just want them to be browned", "turn and brown them on both sides , then place in a plate on the side", "rinse the rice off , and place in a separate bowl", "add a dash of cumin , and a dash of turmeric", "the more rice you use , the more cumin and turmeric you should add", "add the drained can of corn to the rice , as well as the drained can of chick peas", "mix them together in the bowl", "once the chicken is cooked , take it out of the water , and brown it on both sides", "you can either do this by frying it just for a couple minutes to give it a brown color , or you can place it in the oven on broil", "take the carrots out of the water and place in the plate with the potatoes and cauliflower", "we are going to use this stock , so don't dump it ! place it in another bowl", "in the bottom of the empty pot , cut up the tomato in thick slices and line the bottom of the pot with them", "then place the chicken on top of the tomatoes , with the top part of the chicken facing down", "then add the cauliflower on top of the chicken , then the carrots , then the eggplant , then the potatoes", "it doesn't have to be perfect , just make sure the bottom of the pot is completely covered", "add the rice mixture on top of the potatoes", "take the stock that we placed on the side , and slowly pour it on top of the rice", "make it so the stock is about 1 inch above the rice", "turn on high , wait until it boils , then turn it halfway down and cover it", "when all the water is gone , turn it off", "take a large pan , one that has at least a 1 inch edge to it , and put it on top of the pot", "carefully , put one hand on top and one hand on the bottom of the pot and flip it upside down", "before removing the pot , tap on the bottom of it so everything settles", "slowly remove the pot , and what you should have is the chicken and vegetables on top of the rice , sort of like an upside down cake", "enjoy !", "i normally just make this for my husband and i , but if you plan on making it for a larger family , just add more potatoes , cauliflower , eggplant , and carrots , as well as more chicken", "also use more rice , depending on how many people you want to serve", "some people also put green and red peppers sliced on the bottom of the pot with the tomatoes , before you put the chicken", "also , sweet potatoes can also be added , prepared just like the regular potatoes", "this is normally served either with plain yogurt , salad , or salad with tahina" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "healthy", "main-dish", "dinner-party", "low-fat", "dietary", "one-dish-meal", "low-cholesterol", "low-saturated-fat", "low-calorie", "healthy-2", "low-in-something" ], "nutrition": { "calories": 1303.2, "total_fat": 57.0, "sugar": 45.0, "sodium": 170.0, "protein": 125.0, "saturated_fat": 52.0, "carbohydrates": 59.0 }, "raw_text": "makluba\nIngredients:\nchicken\nchicken bouillon cube\nwater\nonion\nsalt\npotatoes\ncauliflower\ncarrots\neggplant\nchickpeas\nsweet corn\ntomatoes\nrice\ncumin\nturmeric\nfrying oil\nSteps:\ncut the chicken into 2 legs , 2 thighs , 2 breasts , and two wings\nafter cleaning it , place it into a large pot , and add about 1 / 2 gallon of water , or until all the chicken is covered\nleave on high until it boils , then turn down half way\nafter the water boils , add the boiling cube , and 1 diced onion into the water\npeel the carrots , and cut each one into three pieces\nadd these to the boiling water\nadd 1 tablespoon of salt to the boiling water , and taste\ndepending on which kind of boiling cube you use , you might need to add another tablespoon or so\nthe water should not be salty , but have some flavor to it\nbe careful because the boiling cube is salty on its own\nwhile the chicken is boiling\npeel the potatoes , and cut into slices , medium in size\nalso peel the eggplant , and cut it into decent sized pieces as well\nthese vegetables are going to be boiled later on , so we don't want the pieces to be too small\nheat up vegetable oil in a frying pan , and fry the potatoes , cauliflower , and eggplant\nkeep the fire under them pretty high , because you don't want them to be cooked all the way through , you just want them to be browned\nturn and brown them on both sides , then place in a plate on the side\nrinse the rice off , and place in a separate bowl\nadd a dash of cumin , and a dash of turmeric\nthe more rice you use , the more cumin and turmeric you should add\nadd the drained can of corn to the rice , as well as the drained can of chick peas\nmix them together in the bowl\nonce the chicken is cooked , take it out of the water , and brown it on both sides\nyou can either do this by frying it just for a couple minutes to give it a brown color , or you can place it in the oven on broil\ntake the carrots out of the water and place in the plate with the potatoes and cauliflower\nwe are going to use this stock , so don't dump it ! place it in another bowl\nin the bottom of the empty pot , cut up the tomato in thick slices and line the bottom of the pot with them\nthen place the chicken on top of the tomatoes , with the top part of the chicken facing down\nthen add the cauliflower on top of the chicken , then the carrots , then the eggplant , then the potatoes\nit doesn't have to be perfect , just make sure the bottom of the pot is completely covered\nadd the rice mixture on top of the potatoes\ntake the stock that we placed on the side , and slowly pour it on top of the rice\nmake it so the stock is about 1 inch above the rice\nturn on high , wait until it boils , then turn it halfway down and cover it\nwhen all the water is gone , turn it off\ntake a large pan , one that has at least a 1 inch edge to it , and put it on top of the pot\ncarefully , put one hand on top and one hand on the bottom of the pot and flip it upside down\nbefore removing the pot , tap on the bottom of it so everything settles\nslowly remove the pot , and what you should have is the chicken and vegetables on top of the rice , sort of like an upside down cake\nenjoy !\ni normally just make this for my husband and i , but if you plan on making it for a larger family , just add more potatoes , cauliflower , eggplant , and carrots , as well as more chicken\nalso use more rice , depending on how many people you want to serve\nsome people also put green and red peppers sliced on the bottom of the pot with the tomatoes , before you put the chicken\nalso , sweet potatoes can also be added , prepared just like the regular potatoes\nthis is normally served either with plain yogurt , salad , or salad with tahina\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\npreparation\noccasion\nhealthy\nmain-dish\ndinner-party\nlow-fat\ndietary\none-dish-meal\nlow-cholesterol\nlow-saturated-fat\nlow-calorie\nhealthy-2\nlow-in-something", "text_length": 3885 }, { "id": "487694", "title": "stuffed vine leaves with cheese dressing rsc", "description": "ready, set, cook! reynolds wrap contest entry. my slightly dressed up take on an old mediterranean classic. great as an appetizer or a side, but my wife and i eat these as a main course as well. the timing of the rice is less critical than in many other rice dishes unless you absolutely have to have your food with that al-dente texture. jarred grape leaves can be finicky to say the least. it doesn't take a large tear to make one unusable for stuffing. we always buy more than we'll need and use the leftovers in soup or chopped into mashed potatoes or kneidlach. we find jarred grape leaves at a local specialty store, but i think some supermarkets carry them too.", "minutes": 79, "ingredients": [ "reynolds wrap foil", "olive oil", "yellow onion", "garlic clove", "white mushroom", "red bell pepper", "long-grain white rice", "boiling water", "lemon zest", "tomato paste", "turmeric", "cinnamon", "ground cayenne pepper", "pepper", "salt", "unsalted butter", "heavy cream", "dry white wine", "cream cheese", "monterey jack cheese", "grape leaves", "water" ], "steps": [ "heat 1 tablespoon olive oil in a medium saucepan over medium heat until just hot", "add onions and garlic and cook , stirring occasionally , until just softened , about 2 minutes", "add bell pepper and mushrooms and cook , stirring occasionally , until mushrooms brown , about 3 minutes", "add rice and enough boiling water to cover by about 1 / 2 inch", "turn heat to low and cook , covered , until rice is half done , about 15 minutes", "in the meantime , remove grape leaves from jar", "carefully separate leaves and rinse under luke-warm water", "set each into colander to drain as you go", "it's okay if the leaves overlap , even in several layers", "when rice is half cooked , take off heat and drain through a sieve to remove excess water", "place mixture back in pot and mix in the rest of the ingredients under stuffing", "set aside to cool", "when rice is cool enough to be handled , place mixture a spoonful or two at time at the bottom of a grape leaf", "fold sides of leaf in and roll up like a tiny burrito", "fold in any section of leaf that are sticking out as you roll", "the amount of rice each leaf can hold depends on how large the leaf is", "in the jars i buy , the size of leaves can vary wildly", "the small leaves may take only a 1 / 2 tablespoon and the large leaves may take up to 2 tablespoons", "when in doubt , use less so you don't tear the leaves or have stuffed leaves unrolling on you", "tear off a sheet of tin-foil about an inch wider than your steamer basket", "use a sharp knife to slash a few holes across the middle", "the holes should be thin , fairly short , and number no more than 6 or 7", "place the stuffed leaves in single row in the middle of the foil lined up along the long sides", "picture a layer in a box of matches , except with stuffed grape leaves", "leave about 2 inches clear on each side of the row", "fold the sides of the foil over the stuffed leaves on either side", "fold the bottom up over the leaves", "now fold the top over as well", "if there is still excess foil , carefully fold it over again", "the goal is to a have a pouch that's almost fully sealed except for the holes you cut", "place the pouch in your steamer basket and repeat with more foil and the remaining grape leaves until you've got them all wrapped up", "it's okay if the foil pouches rest on top of each other in the basket so long as steam can get through the holes in the bottom of each", "fill the bottom of the steamer with enough water to come within about 1 / 2 inch of the bottom of the basket", "add 2 or 3 cups of white wine to the water", "bring to a boil , turn down to a simmer , cover and steam for 45 minutes", "about 15 minutes before the stuffed leaves are done , start making the dressing", "melt the butter in a small sauce pan over medium-low heat", "add 1 / 2 cup white wine and heavy cream and mix well", "bring to a low simmer and cook for about 5 minutes , stirring often", "do not let the mixture boil ! add cheese and stir until melted and mixed throughly", "add 2 tablespoons white wine , salt , and pepper", "remove from heat and stir in olive oil", "set aside", "when stuffed leaves are done , remove carefully from foil pouches and divide evenly among 4 wide , shallow bowls", "reheat dressing if it cooled too much for your liking and drizzle over leaves", "serve immediately" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "low-protein", "jewish-sephardi", "appetizers", "main-dish", "rice", "middle-eastern", "potluck", "dinner-party", "finger-food", "kosher", "dietary", "comfort-food", "low-in-something", "pasta-rice-and-grains", "white-rice", "taste-mood", "to-go", "equipment", "presentation", "4-hours-or-less", "reynolds-wrap" ], "nutrition": { "calories": 831.5, "total_fat": 86.0, "sugar": 22.0, "sodium": 93.0, "protein": 22.0, "saturated_fat": 95.0, "carbohydrates": 16.0 }, "raw_text": "stuffed vine leaves with cheese dressing rsc\nIngredients:\nreynolds wrap foil\nolive oil\nyellow onion\ngarlic clove\nwhite mushroom\nred bell pepper\nlong-grain white rice\nboiling water\nlemon zest\ntomato paste\nturmeric\ncinnamon\nground cayenne pepper\npepper\nsalt\nunsalted butter\nheavy cream\ndry white wine\ncream cheese\nmonterey jack cheese\ngrape leaves\nwater\nSteps:\nheat 1 tablespoon olive oil in a medium saucepan over medium heat until just hot\nadd onions and garlic and cook , stirring occasionally , until just softened , about 2 minutes\nadd bell pepper and mushrooms and cook , stirring occasionally , until mushrooms brown , about 3 minutes\nadd rice and enough boiling water to cover by about 1 / 2 inch\nturn heat to low and cook , covered , until rice is half done , about 15 minutes\nin the meantime , remove grape leaves from jar\ncarefully separate leaves and rinse under luke-warm water\nset each into colander to drain as you go\nit's okay if the leaves overlap , even in several layers\nwhen rice is half cooked , take off heat and drain through a sieve to remove excess water\nplace mixture back in pot and mix in the rest of the ingredients under stuffing\nset aside to cool\nwhen rice is cool enough to be handled , place mixture a spoonful or two at time at the bottom of a grape leaf\nfold sides of leaf in and roll up like a tiny burrito\nfold in any section of leaf that are sticking out as you roll\nthe amount of rice each leaf can hold depends on how large the leaf is\nin the jars i buy , the size of leaves can vary wildly\nthe small leaves may take only a 1 / 2 tablespoon and the large leaves may take up to 2 tablespoons\nwhen in doubt , use less so you don't tear the leaves or have stuffed leaves unrolling on you\ntear off a sheet of tin-foil about an inch wider than your steamer basket\nuse a sharp knife to slash a few holes across the middle\nthe holes should be thin , fairly short , and number no more than 6 or 7\nplace the stuffed leaves in single row in the middle of the foil lined up along the long sides\npicture a layer in a box of matches , except with stuffed grape leaves\nleave about 2 inches clear on each side of the row\nfold the sides of the foil over the stuffed leaves on either side\nfold the bottom up over the leaves\nnow fold the top over as well\nif there is still excess foil , carefully fold it over again\nthe goal is to a have a pouch that's almost fully sealed except for the holes you cut\nplace the pouch in your steamer basket and repeat with more foil and the remaining grape leaves until you've got them all wrapped up\nit's okay if the foil pouches rest on top of each other in the basket so long as steam can get through the holes in the bottom of each\nfill the bottom of the steamer with enough water to come within about 1 / 2 inch of the bottom of the basket\nadd 2 or 3 cups of white wine to the water\nbring to a boil , turn down to a simmer , cover and steam for 45 minutes\nabout 15 minutes before the stuffed leaves are done , start making the dressing\nmelt the butter in a small sauce pan over medium-low heat\nadd 1 / 2 cup white wine and heavy cream and mix well\nbring to a low simmer and cook for about 5 minutes , stirring often\ndo not let the mixture boil ! add cheese and stir until melted and mixed throughly\nadd 2 tablespoons white wine , salt , and pepper\nremove from heat and stir in olive oil\nset aside\nwhen stuffed leaves are done , remove carefully from foil pouches and divide evenly among 4 wide , shallow bowls\nreheat dressing if it cooled too much for your liking and drizzle over leaves\nserve immediately\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nlow-protein\njewish-sephardi\nappetizers\nmain-dish\nrice\nmiddle-eastern\npotluck\ndinner-party\nfinger-food\nkosher\ndietary\ncomfort-food\nlow-in-something\npasta-rice-and-grains\nwhite-rice\ntaste-mood\nto-go\nequipment\npresentation\n4-hours-or-less\nreynolds-wrap", "text_length": 3885 }, { "id": "192166", "title": "ukrainian christmas bread kolach", "description": "makes 1 beautiful twisted and stacked golden bread, about 9 inches across and 5 to 6 inches tall. traditional feast on christmas eve january 6 consists of twelve courses, all meatless, a form of fasting while celebrating. starts of first with ritual gruel, a cross between soup and gruel called kutia, made of simmered wheat berries flavored with honey and black poppy seeds, meatless borshch, varenyky filled with potato or cheese and served with mushroom sauce, and fish served several ways. on the table along with wineglasses and candles, is a christmas bread called kolach, elaborately twisted and braided. it’s traditionally presented as three breads stacked one on top of the other and topped by a candle. the bread is moist and rich with butter and eggs and has a slightly denser-than-brioche texture. this recipes makes one very beautiful bread. to make the traditional three breads, see the note below. this bread keeps well.", "minutes": 90, "ingredients": [ "active dry yeast", "water", "sugar", "milk", "unsalted butter", "salt", "eggs", "unbleached all-purpose flour", "egg" ], "steps": [ "in a small bowl , dissolve the yeast in the warm water , then add 1 teaspoon of the sugar and stir well", "set aside", "if it does not break the surface with little bubbles the yeast is old , start over with fresh yeast", "in a large bowl , dissolve the remaining sugar in the warm milk", "stir in the melted butter , salt , and eggs , then add 2 cups of the flour and stir until smooth", "add the yeast mixture and stir it well , always stirring in the same direction", "add 4 to 5 cups more flour , 1 cup at a time , stirring and turning to incorporate it", "when the dough becomes too difficult to mix , turn it out onto a well floured surface and knead for 5 minutes or more , adding flour if necessary , until firm , smooth , and elastic", "place the dough in a large clean bowl and cover tightly with plastic wrap", "let rise in a fairly warm place until doubled in volume , about 3 hours", "pull the dough away from the sides of the bowl and deflate it , then cover and let rise again until doubled , about 1 hour", "butter or grease a 9-inch round cake pan or cast iron frying pan", "turn the risen dough out onto a lightly floured surface", "cut into 6 equal pieces", "set 4 pieces aside , lightly covered", "roll the remaining 2 pieces out under your palms into ropes about 33 to 36 inches long", "lay 1 piece diagonally across the other at the center of each , then , working from that center point , twine the ropes around each other , toward each end , to make a long coiled rope", "make a circle of the rope , pressing the ends together , and place it in the buttered pan or ring", "roll out the remaining 4 pieces of dough into 24-inch lengths and , following the instructions above , use them to make 2 coiled ropes", "then use the same technique to twist the 2 coils around each other to make a double coil", "lay the coil inside the dough in the pan to form a circle , and pinch the ends together , trimming them at an angle as necessary to make a neat joint", "there will be a small circular gap in the center of the bread", "cover and let rise until almost doubled in volume , about 45 minutes", "meanwhile , place a rack in the lower third of the oven", "if you have a baking stone or unglazed quarry tiles , place them on the rack", "preheat the oven to 350f", "brush the top of the risen dough generously with egg wash", "transfer to the stone , tiles , or a baking sheet and bake for about 1 hour", "the bread should have a rich golden crusts and sound hollow when tapped on the bottom", "let the bread stand for at least 1 hour on a wire rack to firm up before slicing", "divide the risen dough into three , then shape each loaf separately", "you will probably have to bake them in two batches unless your oven is very large , since only two breads will fit on a regular rack", "the breads must be completely cool and firm before being stackedmake them a day ahead if possible", "to test if bread has risen enough , use the poke test press a moistened finger briefly into the dough", "if the dent stays dented its ready", "this tests especially useful when youre trying to determine if shaped breads or rolls are ready to be put in the oven", "to test if a loaf has baked enough , tap on the bottom of the loaf to see if it sounds hollow , and then use the pinch test pinch the loaf at the corners or at the bottom edge", "it should feel firm , not soft", "if it stills feels soft , place it back in the oven for another five or ten minutes", "when baking pan loaves , take them out of the pans to test them", "if you need to bake them a little longer and you have a baking stone or unglazed quarry tiles in your oven , bake them straight on the hot surface , rather than putting them back in the pans" ], "tags": [ "time-to-make", "course", "cuisine", "preparation", "occasion", "healthy", "breads", "european", "holiday-event", "dietary", "christmas", "yeast", "4-hours-or-less" ], "nutrition": { "calories": 4202.5, "total_fat": 190.0, "sugar": 279.0, "sodium": 112.0, "protein": 216.0, "saturated_fat": 348.0, "carbohydrates": 218.0 }, "raw_text": "ukrainian christmas bread kolach\nIngredients:\nactive dry yeast\nwater\nsugar\nmilk\nunsalted butter\nsalt\neggs\nunbleached all-purpose flour\negg\nSteps:\nin a small bowl , dissolve the yeast in the warm water , then add 1 teaspoon of the sugar and stir well\nset aside\nif it does not break the surface with little bubbles the yeast is old , start over with fresh yeast\nin a large bowl , dissolve the remaining sugar in the warm milk\nstir in the melted butter , salt , and eggs , then add 2 cups of the flour and stir until smooth\nadd the yeast mixture and stir it well , always stirring in the same direction\nadd 4 to 5 cups more flour , 1 cup at a time , stirring and turning to incorporate it\nwhen the dough becomes too difficult to mix , turn it out onto a well floured surface and knead for 5 minutes or more , adding flour if necessary , until firm , smooth , and elastic\nplace the dough in a large clean bowl and cover tightly with plastic wrap\nlet rise in a fairly warm place until doubled in volume , about 3 hours\npull the dough away from the sides of the bowl and deflate it , then cover and let rise again until doubled , about 1 hour\nbutter or grease a 9-inch round cake pan or cast iron frying pan\nturn the risen dough out onto a lightly floured surface\ncut into 6 equal pieces\nset 4 pieces aside , lightly covered\nroll the remaining 2 pieces out under your palms into ropes about 33 to 36 inches long\nlay 1 piece diagonally across the other at the center of each , then , working from that center point , twine the ropes around each other , toward each end , to make a long coiled rope\nmake a circle of the rope , pressing the ends together , and place it in the buttered pan or ring\nroll out the remaining 4 pieces of dough into 24-inch lengths and , following the instructions above , use them to make 2 coiled ropes\nthen use the same technique to twist the 2 coils around each other to make a double coil\nlay the coil inside the dough in the pan to form a circle , and pinch the ends together , trimming them at an angle as necessary to make a neat joint\nthere will be a small circular gap in the center of the bread\ncover and let rise until almost doubled in volume , about 45 minutes\nmeanwhile , place a rack in the lower third of the oven\nif you have a baking stone or unglazed quarry tiles , place them on the rack\npreheat the oven to 350f\nbrush the top of the risen dough generously with egg wash\ntransfer to the stone , tiles , or a baking sheet and bake for about 1 hour\nthe bread should have a rich golden crusts and sound hollow when tapped on the bottom\nlet the bread stand for at least 1 hour on a wire rack to firm up before slicing\ndivide the risen dough into three , then shape each loaf separately\nyou will probably have to bake them in two batches unless your oven is very large , since only two breads will fit on a regular rack\nthe breads must be completely cool and firm before being stackedmake them a day ahead if possible\nto test if bread has risen enough , use the poke test press a moistened finger briefly into the dough\nif the dent stays dented its ready\nthis tests especially useful when youre trying to determine if shaped breads or rolls are ready to be put in the oven\nto test if a loaf has baked enough , tap on the bottom of the loaf to see if it sounds hollow , and then use the pinch test pinch the loaf at the corners or at the bottom edge\nit should feel firm , not soft\nif it stills feels soft , place it back in the oven for another five or ten minutes\nwhen baking pan loaves , take them out of the pans to test them\nif you need to bake them a little longer and you have a baking stone or unglazed quarry tiles in your oven , bake them straight on the hot surface , rather than putting them back in the pans\nTags:\ntime-to-make\ncourse\ncuisine\npreparation\noccasion\nhealthy\nbreads\neuropean\nholiday-event\ndietary\nchristmas\nyeast\n4-hours-or-less", "text_length": 3885 }, { "id": "148007", "title": "boeuf bourguignon a la julia child", "description": "this is the classic, adapted from \"mastering the art of french cooking.\" a wonderful dish, raising the simple stew to an art form and quite simple to make -- even though the instructions look long. use simple beef stock, the recipe for which is posted on this site. use a wine that you would drink -- not cooking wine. and the better the cut of beef, the better the stew. as the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.", "minutes": 300, "ingredients": [ "bacon", "olive oil", "lean stewing beef", "carrot", "onion", "salt", "pepper", "flour", "red wine", "beef stock", "tomato paste", "garlic cloves", "thyme", "bay leaf", "white pearl onions", "unsalted butter", "salt & fresh ground pepper", "parsley", "mushroom" ], "steps": [ "first prepare the bacon: cut off the rind and reserve", "cut the bacon into lardons about 1 / 4\" thick and 1 1 / 2\" long", "simmer the rind and the lardons for ten minutes in 1 1 / 2 quarts of water", "drain and dry the lardons and rind and reserve", "pre-heat the oven to 450f", "put the tablespoon of olive oil in a large fireproof casserole and warm over moderate heat", "saute the lardons for 2 to 3 minutes to brown lightly", "remove to a side dish with a slotted spoon", "dry off the pieces of beef and saute them , a few at a time in the hot oil / bacon fat until nicely browned on all sides", "once browned , remove to the side plate with the bacon", "in the same oil / fat , saute the onion and the carrot until softened", "pour off the fat and return the lardons and the beef to the casserole with the carrots and onion", "toss the contents of the casserole with the salt and pepper and sprinkle with the flour", "set the uncovered casserole in the oven for four minutes", "toss the contents of the casserole again and return to the hot oven for 4 more minutes", "now , lower the heat to 325f and remove the casserole from the oven", "add the wine and enough stock so that the meat is barely covered", "add the tomato paste , garlic and herbs and the bacon rind", "bring to a simmer on the top of the stove", "cover and place in the oven , adjusting the heat so that the liquid simmers very slowly for three to four hours", "the meat is done when a fork pierces it easily", "while the meat is cooking , prepare the onions and mushrooms and set them aside till needed", "for the onion , if using frozen , make sure they are defrosted and drained", "heat the butter and oil in a large skillet and add the onions to the skillet", "saute over medium heat for about ten minutes , rolling the onions about so they brown as evenly as possible , without breaking apart", "pour in the stock , season to taste , add the herbs , and cover", "simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated", "remove the herbs and set the onions aside", "for the mushrooms , heat the butter and oil over high heat in a large skillet", "as soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes", "as soon as they have browned lightly , remove from heat", "to finish the stew:", "when the meat is tender , remover the casserole from the oven and empty its contents into a sieve set over a saucepan", "wash out the casserole and return the beef and bacon to it", "distribute the mushrooms and onions over the meat", "skim the fat off the sauce and simmer it for a minute or two , skimming off any additional fat which rises to the surface", "you should be left with about 2 1 / 2 cups of sauce thick enough to coat a spoon lightly", "if the sauce is too thick , add a few tablespoons of stock", "if the sauce is too thin , boil it down to reduce to the right consistency", "taste for seasoning", "pour the sauce over the meat and vegetables", "if you are serving immediately , place the covered casserole over medium low heat and simmer 2 to 3 minutes", "serve in the casserole or on a warm platter surrounded by noodles , potatoes or rice and garnished with fresh parsley", "if serving later or the next day , allow the casserole to cool and place cold , covered casserole in the refrigerator", "20 minutes prior to serving , place over medium low heat and simmer very slowly for ten minutes , occasionally basting the meat and vegetables with the sauce" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "main-dish", "soups-stews", "beef", "vegetables", "french", "european", "dinner-party", "stews", "mushrooms", "meat", "onions" ], "nutrition": { "calories": 911.0, "total_fat": 83.0, "sugar": 43.0, "sodium": 48.0, "protein": 113.0, "saturated_fat": 100.0, "carbohydrates": 9.0 }, "raw_text": "boeuf bourguignon a la julia child\nIngredients:\nbacon\nolive oil\nlean stewing beef\ncarrot\nonion\nsalt\npepper\nflour\nred wine\nbeef stock\ntomato paste\ngarlic cloves\nthyme\nbay leaf\nwhite pearl onions\nunsalted butter\nsalt & fresh ground pepper\nparsley\nmushroom\nSteps:\nfirst prepare the bacon: cut off the rind and reserve\ncut the bacon into lardons about 1 / 4\" thick and 1 1 / 2\" long\nsimmer the rind and the lardons for ten minutes in 1 1 / 2 quarts of water\ndrain and dry the lardons and rind and reserve\npre-heat the oven to 450f\nput the tablespoon of olive oil in a large fireproof casserole and warm over moderate heat\nsaute the lardons for 2 to 3 minutes to brown lightly\nremove to a side dish with a slotted spoon\ndry off the pieces of beef and saute them , a few at a time in the hot oil / bacon fat until nicely browned on all sides\nonce browned , remove to the side plate with the bacon\nin the same oil / fat , saute the onion and the carrot until softened\npour off the fat and return the lardons and the beef to the casserole with the carrots and onion\ntoss the contents of the casserole with the salt and pepper and sprinkle with the flour\nset the uncovered casserole in the oven for four minutes\ntoss the contents of the casserole again and return to the hot oven for 4 more minutes\nnow , lower the heat to 325f and remove the casserole from the oven\nadd the wine and enough stock so that the meat is barely covered\nadd the tomato paste , garlic and herbs and the bacon rind\nbring to a simmer on the top of the stove\ncover and place in the oven , adjusting the heat so that the liquid simmers very slowly for three to four hours\nthe meat is done when a fork pierces it easily\nwhile the meat is cooking , prepare the onions and mushrooms and set them aside till needed\nfor the onion , if using frozen , make sure they are defrosted and drained\nheat the butter and oil in a large skillet and add the onions to the skillet\nsaute over medium heat for about ten minutes , rolling the onions about so they brown as evenly as possible , without breaking apart\npour in the stock , season to taste , add the herbs , and cover\nsimmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated\nremove the herbs and set the onions aside\nfor the mushrooms , heat the butter and oil over high heat in a large skillet\nas soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes\nas soon as they have browned lightly , remove from heat\nto finish the stew:\nwhen the meat is tender , remover the casserole from the oven and empty its contents into a sieve set over a saucepan\nwash out the casserole and return the beef and bacon to it\ndistribute the mushrooms and onions over the meat\nskim the fat off the sauce and simmer it for a minute or two , skimming off any additional fat which rises to the surface\nyou should be left with about 2 1 / 2 cups of sauce thick enough to coat a spoon lightly\nif the sauce is too thick , add a few tablespoons of stock\nif the sauce is too thin , boil it down to reduce to the right consistency\ntaste for seasoning\npour the sauce over the meat and vegetables\nif you are serving immediately , place the covered casserole over medium low heat and simmer 2 to 3 minutes\nserve in the casserole or on a warm platter surrounded by noodles , potatoes or rice and garnished with fresh parsley\nif serving later or the next day , allow the casserole to cool and place cold , covered casserole in the refrigerator\n20 minutes prior to serving , place over medium low heat and simmer very slowly for ten minutes , occasionally basting the meat and vegetables with the sauce\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nmain-dish\nsoups-stews\nbeef\nvegetables\nfrench\neuropean\ndinner-party\nstews\nmushrooms\nmeat\nonions", "text_length": 3875 }, { "id": "312865", "title": "artisan italian bread", "description": "this recipe is for the serious bread maker. use your kitchenaid for a lighter inside (perfect for subs and pasta dishes) or make it 100% hand-made which will produce a bread that is more dense and hearty (for dunking in soups and stews). buddha says to 'be one with the bread' and make it by hand, but the starter makes 2 batches, so we suggest trying it both ways. you will need to begin making this bread the day before it's needed. the result is three very wonderful artisan loaves of italian bread that is soft and airy on the inside, and light and crunchy on the outside. this recipe is an adaption of a recipe from amy scherber. we've made it simpler with quite a few modifications. :)", "minutes": 45, "ingredients": [ "water", "active dry yeast", "unbleached all-purpose flour", "kosher salt" ], "steps": [ "sponge starter : mix all the sponge starter ingredients together using a kitchenaid with dough hook , on medium speed for 1 to 2 minutes until a somewhat elastic and very stiff batter has formed", "scrape the sponge into a plastic container and cover it with a see-thru lid", "let the sponge rest about 6 hours at room temperature until it has risen to the point where it just begins to collapse", "the sponge will triple in volume and small dents and folds will begin to appear in the top as it reaches its peak and then begins to deflate", "the sponge starter is now ready", "to make the bread: combine the warm water and yeast in your kitchenaid bowl and stir with a fork to dissolve the yeast", "let stand for 3 minutes", "add the cool water and 1 / 2 of the sponge starter to the yeast mixture and mix for about 1 minute , breaking up the sponge", "the mixture should look milky and slightly foamy", "add the flour and salt and mix to incorporate the flour , scraping the sides of the bowl until the dough gathers into a mass", "it will be wet and sticky , with long strands of dough hanging from the dough hook", "if the dough is not sticky , add 1 tablespoon of water", "add a tbsp or so of flour and knead for 2-3 minutes , until it becomes supple and fairly smooth", "this is a sticky , wet dough", "don't be tempted to add too much flour", "turn off the mixer , and using a large dish towel or plastic wrap , cover the bowl while still on the mixer and allow the dough to rest for 15 minutes", "remove plastic wrap and knead the dough again for 2-3 minutes , until it is stretchy and smooth yet still slightly sticky", "dump the dough onto the counter and shape it into a loose ball , place it in a lightly oiled bowl , and turn the dough in the bowl to coat with oil", "cover the bowl tightly with plastic wrap and let the dough rise in a warm dark place for 1 hour then transfer the bowl to the refrigerator for 8 hours to let it relax , develop flavor , and become more manageable", "take the dough from the refrigerator and let it sit at room temperature for 2 hours , until it begins to warm up and starts to rise", "flour a work surface well and gently dump the dough onto it", "divide the dough into three equal pieces", "working with one piece at a time , gently flatten , pressing out some of the air bubbles , and stretch it into a rectangle", "fold the top third down and the bottom third up as if you were folding a business letter", "seal the seam with the heel of your palm , then repeat with the letter fold", "now form the loaf into a baguette by rolling the dough into a loaf shape", "the loaves should now be about 10 inches long", "place loaf onto a sheet of parchment paper with enough room for the other two loaves", "make the other two loaves", "the loaves will be soft and slightly irregular in shape", "leave space between the loaves as they will spread as they rise", "cover the loaves with well oiled plastic and let them rise for 2 hours", "place a baking stone in the oven on the 2nd rack from the bottom and preheat the oven to 450f", "diagonally score each loaf in about 4 places about 1 / 8\" deep , being careful not to deflate them too much", "carefully slide them with the parchment paper onto the baking stone in the oven", "using a plant sprayer , quickly mist the loaves and the sides of the oven with water , then quickly shut oven door", "mist the loaves again after 2 minutes , and again after another 2 minutes", "bake for about 25 minutes or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown", "transfer the bread to a rack to cool", "let rest at least 15 minutes before serving" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "healthy", "breads", "low-fat", "dietary", "low-cholesterol", "low-saturated-fat", "comfort-food", "inexpensive", "healthy-2", "yeast", "low-in-something", "taste-mood" ], "nutrition": { "calories": 1082.6, "total_fat": 4.0, "sugar": 3.0, "sodium": 97.0, "protein": 65.0, "saturated_fat": 2.0, "carbohydrates": 75.0 }, "raw_text": "artisan italian bread\nIngredients:\nwater\nactive dry yeast\nunbleached all-purpose flour\nkosher salt\nSteps:\nsponge starter : mix all the sponge starter ingredients together using a kitchenaid with dough hook , on medium speed for 1 to 2 minutes until a somewhat elastic and very stiff batter has formed\nscrape the sponge into a plastic container and cover it with a see-thru lid\nlet the sponge rest about 6 hours at room temperature until it has risen to the point where it just begins to collapse\nthe sponge will triple in volume and small dents and folds will begin to appear in the top as it reaches its peak and then begins to deflate\nthe sponge starter is now ready\nto make the bread: combine the warm water and yeast in your kitchenaid bowl and stir with a fork to dissolve the yeast\nlet stand for 3 minutes\nadd the cool water and 1 / 2 of the sponge starter to the yeast mixture and mix for about 1 minute , breaking up the sponge\nthe mixture should look milky and slightly foamy\nadd the flour and salt and mix to incorporate the flour , scraping the sides of the bowl until the dough gathers into a mass\nit will be wet and sticky , with long strands of dough hanging from the dough hook\nif the dough is not sticky , add 1 tablespoon of water\nadd a tbsp or so of flour and knead for 2-3 minutes , until it becomes supple and fairly smooth\nthis is a sticky , wet dough\ndon't be tempted to add too much flour\nturn off the mixer , and using a large dish towel or plastic wrap , cover the bowl while still on the mixer and allow the dough to rest for 15 minutes\nremove plastic wrap and knead the dough again for 2-3 minutes , until it is stretchy and smooth yet still slightly sticky\ndump the dough onto the counter and shape it into a loose ball , place it in a lightly oiled bowl , and turn the dough in the bowl to coat with oil\ncover the bowl tightly with plastic wrap and let the dough rise in a warm dark place for 1 hour then transfer the bowl to the refrigerator for 8 hours to let it relax , develop flavor , and become more manageable\ntake the dough from the refrigerator and let it sit at room temperature for 2 hours , until it begins to warm up and starts to rise\nflour a work surface well and gently dump the dough onto it\ndivide the dough into three equal pieces\nworking with one piece at a time , gently flatten , pressing out some of the air bubbles , and stretch it into a rectangle\nfold the top third down and the bottom third up as if you were folding a business letter\nseal the seam with the heel of your palm , then repeat with the letter fold\nnow form the loaf into a baguette by rolling the dough into a loaf shape\nthe loaves should now be about 10 inches long\nplace loaf onto a sheet of parchment paper with enough room for the other two loaves\nmake the other two loaves\nthe loaves will be soft and slightly irregular in shape\nleave space between the loaves as they will spread as they rise\ncover the loaves with well oiled plastic and let them rise for 2 hours\nplace a baking stone in the oven on the 2nd rack from the bottom and preheat the oven to 450f\ndiagonally score each loaf in about 4 places about 1 / 8\" deep , being careful not to deflate them too much\ncarefully slide them with the parchment paper onto the baking stone in the oven\nusing a plant sprayer , quickly mist the loaves and the sides of the oven with water , then quickly shut oven door\nmist the loaves again after 2 minutes , and again after another 2 minutes\nbake for about 25 minutes or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown\ntransfer the bread to a rack to cool\nlet rest at least 15 minutes before serving\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\npreparation\noccasion\nhealthy\nbreads\nlow-fat\ndietary\nlow-cholesterol\nlow-saturated-fat\ncomfort-food\ninexpensive\nhealthy-2\nyeast\nlow-in-something\ntaste-mood", "text_length": 3873 }, { "id": "148164", "title": "crazy mamie fudge", "description": "this is not just another fudge recipe, it is a skaruup original! it is my standard fudge recipe, and if you try it, you will know why!! there is a copyright on the recipe, so i have included the following... this recipe is an original \"lunatic fudge\" variation of mamie eisenhower fudge. it's simple to make, sets up very nicely without refrigeration, and has an excellent taste and texture. don't be surprised if your friends tell you this is the best fudge they've ever had in their life. honest. all i ask is that you don't modify this recipe, change it's name, or remove my copyright. original recipe. (c) 1997 t. skaarup. may be copied without modification. all rights reserved. by the way, cooking time is not \"passive\" work time because you have to stir the mixture the entire time it is cooking!", "minutes": 40, "ingredients": [ "butter", "granulated sugar", "evaporated milk", "semi-sweet chocolate chips", "milk chocolate chips", "marshmallow creme", "nuts", "vanilla extract", "butter flavor extract" ], "steps": [ "line a 13\" x 9\" pan with aluminum foil , butter the insides , and set aside", "place chips , vanilla & butter flavor , about half the marshmallow creme , chilled butter , and nuts into a large saucepan or pyrex glass dish and set aside", "use medium heat to bring the milk and sugar to a rolling boil while stirring constantly with a wooden spoon or single stem hand mixer", "add marshmallow creme - fold in - the boil will stop", "bring back to a rolling boil and continue to boil for 8 full minutes by the clock", "use the lowest flame possible to keep the rolling boil", "the mixture will expand and start to turn brown during the boil", "if you get brown flakes in the mixture then turn down the heat a little and continue stirring", "remove from heat and pour hot mixture over chips , vanilla , butter , butter flavor , and nuts without scraping the sides of the hot saucepan", "mix thoroughly and pour into prepared pan", "cool 2-3 hours at room temperature", "remove from pan , remove foil , cut into squares", "store in an airtight container with wax paper dividers for up to 2 weeks", "makes about 4 pounds of fudge", "the stuff grows: after adding the marshmallow crme and butter to the hot milk / sugar solution , the volume will expand to almost twice the original volume", "so use a sufficiently large sauce pan", "as the boil continues , the volume will begin to contract", "stirring is important to help distribute the heat throughout the mixture and prevent scorching", "remember , this recipe calls for two [2] sauce pans -- one to boil and one to mix", "you can substitute: if you don't have access to milk chocolate chips then you may use 24 ounces of semisweet chocolate chips - though it has a stronger chocolate taste", "two large hershey bars will more than substitute for the milk chocolate chips", "you can also use 24 ounces of white chips for an excellent vanilla fudge", "don't be shy about substituting mini-marshmallows for the marshmallow crme", "make half a batch: you may cut the recipe in half but the boil time must be reduced to [5] full minutes by the clock", "i would also recommend a 9\" x 9\" pan", "you can also substitute 5 ounces of evaporated milk for 6 ounce", "persevere: this is a much more liquid mix than other fudge recipes and you might get discouraged midway", "keep going", "i've nearly given up several times only to have it set extremely well once cast", "nervous nelly: if you're afraid this won't set or if you just want a more firm fudge then bring the milk and sugar to a rolling boil for a full minute before adding the marshmallow", "during the second boil go for 9 or 10 minutes", "this will set very quickly and be a much firmer fudge", "don't panic: if you use a candy thermometer the temperature will not reach the normal 232-236f found in other fudge recipes", "it will attain something around 220-224f don't panic ! this is a whole different way of making fudge", "the mixture will set once cast", "storage: fudge will keep for up to two weeks at room temperature", "you'll need to store it wrapped in waxed paper and in an airtight container", "fudge will keep frozen for up to six months", "when freezing fudge you'll need to wrap in waxed paper , store in a double-airtight container", "i use double freezer baggies", "thaw fudge at room temperature in its air-tight container -- it will take most of one day", "softness: this produces a medium-hard fudge", "if you prefer a softer fudge then boil for only [7] minutes instead of the recommended [8] minutes", "conversely , if you'd like a firmer fudge then boil for [9] minutes instead of the recommended [8] minutes" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "fudge", "desserts", "easy", "holiday-event", "candy", "chocolate", "dietary", "christmas", "low-sodium", "low-in-something" ], "nutrition": { "calories": 2340.2, "total_fat": 127.0, "sugar": 1359.0, "sodium": 30.0, "protein": 46.0, "saturated_fat": 165.0, "carbohydrates": 134.0 }, "raw_text": "crazy mamie fudge\nIngredients:\nbutter\ngranulated sugar\nevaporated milk\nsemi-sweet chocolate chips\nmilk chocolate chips\nmarshmallow creme\nnuts\nvanilla extract\nbutter flavor extract\nSteps:\nline a 13\" x 9\" pan with aluminum foil , butter the insides , and set aside\nplace chips , vanilla & butter flavor , about half the marshmallow creme , chilled butter , and nuts into a large saucepan or pyrex glass dish and set aside\nuse medium heat to bring the milk and sugar to a rolling boil while stirring constantly with a wooden spoon or single stem hand mixer\nadd marshmallow creme - fold in - the boil will stop\nbring back to a rolling boil and continue to boil for 8 full minutes by the clock\nuse the lowest flame possible to keep the rolling boil\nthe mixture will expand and start to turn brown during the boil\nif you get brown flakes in the mixture then turn down the heat a little and continue stirring\nremove from heat and pour hot mixture over chips , vanilla , butter , butter flavor , and nuts without scraping the sides of the hot saucepan\nmix thoroughly and pour into prepared pan\ncool 2-3 hours at room temperature\nremove from pan , remove foil , cut into squares\nstore in an airtight container with wax paper dividers for up to 2 weeks\nmakes about 4 pounds of fudge\nthe stuff grows: after adding the marshmallow crme and butter to the hot milk / sugar solution , the volume will expand to almost twice the original volume\nso use a sufficiently large sauce pan\nas the boil continues , the volume will begin to contract\nstirring is important to help distribute the heat throughout the mixture and prevent scorching\nremember , this recipe calls for two [2] sauce pans -- one to boil and one to mix\nyou can substitute: if you don't have access to milk chocolate chips then you may use 24 ounces of semisweet chocolate chips - though it has a stronger chocolate taste\ntwo large hershey bars will more than substitute for the milk chocolate chips\nyou can also use 24 ounces of white chips for an excellent vanilla fudge\ndon't be shy about substituting mini-marshmallows for the marshmallow crme\nmake half a batch: you may cut the recipe in half but the boil time must be reduced to [5] full minutes by the clock\ni would also recommend a 9\" x 9\" pan\nyou can also substitute 5 ounces of evaporated milk for 6 ounce\npersevere: this is a much more liquid mix than other fudge recipes and you might get discouraged midway\nkeep going\ni've nearly given up several times only to have it set extremely well once cast\nnervous nelly: if you're afraid this won't set or if you just want a more firm fudge then bring the milk and sugar to a rolling boil for a full minute before adding the marshmallow\nduring the second boil go for 9 or 10 minutes\nthis will set very quickly and be a much firmer fudge\ndon't panic: if you use a candy thermometer the temperature will not reach the normal 232-236f found in other fudge recipes\nit will attain something around 220-224f don't panic ! this is a whole different way of making fudge\nthe mixture will set once cast\nstorage: fudge will keep for up to two weeks at room temperature\nyou'll need to store it wrapped in waxed paper and in an airtight container\nfudge will keep frozen for up to six months\nwhen freezing fudge you'll need to wrap in waxed paper , store in a double-airtight container\ni use double freezer baggies\nthaw fudge at room temperature in its air-tight container -- it will take most of one day\nsoftness: this produces a medium-hard fudge\nif you prefer a softer fudge then boil for only [7] minutes instead of the recommended [8] minutes\nconversely , if you'd like a firmer fudge then boil for [9] minutes instead of the recommended [8] minutes\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\nfudge\ndesserts\neasy\nholiday-event\ncandy\nchocolate\ndietary\nchristmas\nlow-sodium\nlow-in-something", "text_length": 3871 }, { "id": "510384", "title": "ciabatta a old italian bread", "description": "take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic italian bread that has a hearty crust. i cannot tell you how amazing this bread is. 3 loaves were gone in under a day and a half! it is crunchy on the outside, soft and moist on the inside and filled with all these lovely bubbly craters! i replaced the milk with water and just baked on a greased and floured baking sheet and it was still wonderful. i cannot rate this recipe highly enough. i served with olive tapenade and caprese salad for appetizers and it was wonderful. my family/friends could not get enough of it! they beg for it everyday. will certainly make again! first, the sponge is amazing. tastes just as good after only sitting for a few hours as it does after 24+. i made it once and left it for 24 hours in a cool place and that made nice fluffy bread without many air pockets. * see my note below", "minutes": 1220, "ingredients": [ "active dry yeast", "warm water", "bread flour", "milk", "olive oil", "salt" ], "steps": [ "1", "to make sponge: in a small bowl stir together 1 / 8 teaspoon of the yeast and the warm water and let stand 5 minutes , or until creamy", "in a bowl stir together yeast mixture , 1 / 3 cup of the water , and 1cup of the bread flour", "stir 4 minutes , then over bowl with plastic wrap", "let sponge stand at cool room temperature for at least 12 hours and up to 1 day", "2", "to make bread: in a small bowl stir together yeast and milk and let stand 5 minutes , or until creamy", "in bowl of a standing electric mixer fitted with dough hook blend together milk mixture , sponge , water , oil , and flour at low speed until flour is just moistened", "add salt and mix until smooth and elastic , about 8 minutes", "scrape dough into an oiled bowl and cover with plastic wrap", "3", "let dough rise at room temperature until doubled in bulk , about 1 1 / 2 hours", "turn dough out onto a well-floured work surface and cut in half", "transfer each half to a parchment sheet and form into an irregular oval about 9 inches long", "dimple loaves with floured fingers and dust tops with flour", "cover loaves with a dampened kitchen towel", "let loaves rise at room temperature until almost doubled in bulk , 1 1 / 2 to 2 hours", "4", "at least 45 minutes before baking ciabatta , put a baking stone on oven rack in lowest position in oven and preheat oven to 425f", "5", "transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet", "line up far edge of baking sheet with far edge of stone or tiles , and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles", "transfer remaining loaf to front half of stone in a similar manner", "bake ciabatta loaves 20 minutes , or until pale golden", "cool loaves on a wire rack", "my", "i only left this for 4 hours but the taste and texture were fantastic and the sponge almost spilled over the rim of the bowl ! it was a bit difficult to get out of the bowl because of its stickiness but that was to be expected", "for those that thought the sponge needed water , it doesn't", "it will look just like a clump of dough in the beginning but if you leave it you'll be pleasantly surprised with a bubbling , frothy , sticky sponge", "secondly , i made this recipe cautiously because i expected it to be very difficult to handle , but it was not", "i prepared the sponge two days in advance and kept it in the fridge", "i had no problems with it being too sticky", "i cooked it on a pizza stone and basted with water every 5 minutes for a brown , crunchy crust", "the parchment did burn a little around the edges while baking , but it was reminiscent of an old italian bakery", "the easiest 'real sourdough' recipe", "those without 'aging' of dough lack the genuine ciabatta taste , even though they may get the consistancy right", "this one gets even better with more than one days aging of the 'sponge'", "i have fallen in love with making bread these past few months , and this is the best recipe i have have did , by far", "i have made at least 12 loaves with this , and every time i make it , my friends devour it instantly", "i have modified it a little , though", "i found the original recipe to be too dry for my tastes when it came out of the over , so i tripled the olive oil , and it came out moist and delicious", "add more oil to the recipe and you're in great shape", "i love this bread ! it was a little involved as far as prep time but it was easy , good , and tasted just like what we had eaten in florence ! i will make it again", "for 15 people i made 6 loaves with enough left over for dinner the next night" ], "tags": [ "weeknight", "course", "cuisine", "preparation", "occasion", "north-american", "for-large-groups", "healthy", "breads", "condiments-etc", "australian", "european", "low-fat", "dietary", "low-cholesterol", "low-saturated-fat", "low-in-something", "brunch", "number-of-servings", "from-scratch" ], "nutrition": { "calories": 100.8, "total_fat": 1.0, "sugar": 0.0, "sodium": 9.0, "protein": 5.0, "saturated_fat": 1.0, "carbohydrates": 6.0 }, "raw_text": "ciabatta a old italian bread\nIngredients:\nactive dry yeast\nwarm water\nbread flour\nmilk\nolive oil\nsalt\nSteps:\n1\nto make sponge: in a small bowl stir together 1 / 8 teaspoon of the yeast and the warm water and let stand 5 minutes , or until creamy\nin a bowl stir together yeast mixture , 1 / 3 cup of the water , and 1cup of the bread flour\nstir 4 minutes , then over bowl with plastic wrap\nlet sponge stand at cool room temperature for at least 12 hours and up to 1 day\n2\nto make bread: in a small bowl stir together yeast and milk and let stand 5 minutes , or until creamy\nin bowl of a standing electric mixer fitted with dough hook blend together milk mixture , sponge , water , oil , and flour at low speed until flour is just moistened\nadd salt and mix until smooth and elastic , about 8 minutes\nscrape dough into an oiled bowl and cover with plastic wrap\n3\nlet dough rise at room temperature until doubled in bulk , about 1 1 / 2 hours\nturn dough out onto a well-floured work surface and cut in half\ntransfer each half to a parchment sheet and form into an irregular oval about 9 inches long\ndimple loaves with floured fingers and dust tops with flour\ncover loaves with a dampened kitchen towel\nlet loaves rise at room temperature until almost doubled in bulk , 1 1 / 2 to 2 hours\n4\nat least 45 minutes before baking ciabatta , put a baking stone on oven rack in lowest position in oven and preheat oven to 425f\n5\ntransfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet\nline up far edge of baking sheet with far edge of stone or tiles , and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles\ntransfer remaining loaf to front half of stone in a similar manner\nbake ciabatta loaves 20 minutes , or until pale golden\ncool loaves on a wire rack\nmy\ni only left this for 4 hours but the taste and texture were fantastic and the sponge almost spilled over the rim of the bowl ! it was a bit difficult to get out of the bowl because of its stickiness but that was to be expected\nfor those that thought the sponge needed water , it doesn't\nit will look just like a clump of dough in the beginning but if you leave it you'll be pleasantly surprised with a bubbling , frothy , sticky sponge\nsecondly , i made this recipe cautiously because i expected it to be very difficult to handle , but it was not\ni prepared the sponge two days in advance and kept it in the fridge\ni had no problems with it being too sticky\ni cooked it on a pizza stone and basted with water every 5 minutes for a brown , crunchy crust\nthe parchment did burn a little around the edges while baking , but it was reminiscent of an old italian bakery\nthe easiest 'real sourdough' recipe\nthose without 'aging' of dough lack the genuine ciabatta taste , even though they may get the consistancy right\nthis one gets even better with more than one days aging of the 'sponge'\ni have fallen in love with making bread these past few months , and this is the best recipe i have have did , by far\ni have made at least 12 loaves with this , and every time i make it , my friends devour it instantly\ni have modified it a little , though\ni found the original recipe to be too dry for my tastes when it came out of the over , so i tripled the olive oil , and it came out moist and delicious\nadd more oil to the recipe and you're in great shape\ni love this bread ! it was a little involved as far as prep time but it was easy , good , and tasted just like what we had eaten in florence ! i will make it again\nfor 15 people i made 6 loaves with enough left over for dinner the next night\nTags:\nweeknight\ncourse\ncuisine\npreparation\noccasion\nnorth-american\nfor-large-groups\nhealthy\nbreads\ncondiments-etc\naustralian\neuropean\nlow-fat\ndietary\nlow-cholesterol\nlow-saturated-fat\nlow-in-something\nbrunch\nnumber-of-servings\nfrom-scratch", "text_length": 3868 }, { "id": "73046", "title": "julia s chocolate truffle tartlets", "description": "makes 6 individual tartlets, or one 10-inch tart. intensely, unmistakably and irresistibly chocolaty. the chocolate pastry shell is a cross between a cookie crust and a buttery, flaky pie dough, and the filling is a creamy bittersweet chocolate truffle concoction given crunch with cubes of milk chocolate, white chocolate, and the crackly biscotti. the tartlet is very sophisticated, very elegant, and totally over the top. from julia child's \"baking with julia\", contributing baker david ogonowski.", "minutes": 90, "ingredients": [ "pie dough", "unsalted butter", "bittersweet chocolate", "egg yolks", "vanilla extract", "sugar", "white chocolate", "milk chocolate", "biscotti" ], "steps": [ "line a jelly roll pan with parchment and keep at hand", "remove the bottoms from six 4 1 / 2 inch fluted tartlet pans", "spray the pans with vegetable oil spray or brush with melted butter", "cut the dough into six even pieces", "working with one piece at a time , shape the dough into a rough circle , then tamp it down with a rolling pin", "flour the work surface and the top of the dough and roll it into a circle 1 / 8 to 1 / 4 inch thick", "as you roll , lift the dough with the help of a dough scraper to keep it from sticking", "if the dough breaks , press it back together and keep going- it will be fine once it's baked", "fit the dough into a tartlet ring , pressing it into the fluted edges and cutting the top level with the edges of the pan", "again , patch as you go", "use a pastry brush to dust off any excess flour and place the lined tartlet ring on the prepared baking pan", "when all of the shells are rolled out , chill them for at least 20 minutes", "center a rack in the oven and preheat the oven to 350f", "prick the bottoms of the crust all over with the tines of a fork and bake for 12-15 minutes , rotating the pan halfway through the baking time , until the crusts are dry , blistery , and firm", "transfer the baking pan to a rack so that the crusts can cool while you make the filling", "reduce the oven temp to 300f", "julia tells you here to melt the butter and chocolate over a double-boiler on the stove", "i use the microwave at half power , checking every 30 seconds after the first minute , and stirring each time", "allow to cool until it is slightly warmer than room temperature", "put the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment", "start beating the yolks at medium speed , and then , when they are broken up , reduce the speed to low and gradually add the sugar", "increase the speed to medium-high and beat the yolks and sugar until the yolks thicken and form a slowly dissolving ribbon when the beater is lifted", "spoon about one third of the yolks onto the cooled chocolate mixture and fold them in with a rubber spatula", "don't worry about being too thorough", "pour the chocolate into the beaten yolks and gently fold the two mixtures together until they are almost completely blended", "add the cubed chocolates and biscotti , folding to incorporate the chunky pieces", "using an ice cream scoop or 1 / 4 cup measure , divide the filling evenly among the cooled shells", "smooth the filling with a small offset spatula , working it into the nooks and crannies as you circle the tops of the tarts", "bake the tarts for 10-12 minutes , until the tops look dry and the filling is just set", "remove to a rack to cool for about 20 minutes before serving", "best the day these are made , these are still terrific after they've been refrigerated- they lose their textural finesse , but the taste is still very much there", "for longer keeping , wrap the tartlets airtight , and freeze them for up to a month", "thaw , still wrapped , at room temperature", "cook's", "additionally , when the tart came out of the oven , i wasn't pleased with the way the tops looked- too bumpy", "so i made a quick ganache , and spread it over the top", "yeah , this was decadent", "it was incredible the day it was served", "the remainder was frozen and pulled out at the last minute for an impromptu guest dessert", "i let it thaw at room temp for about 20 minutes before serving", "i think i liked it better that way", "either way , it's an extravagant gut-bomb that is certain to please" ], "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-1-or-2", "pies-and-tarts", "tarts", "desserts", "oven", "dinner-party", "holiday-event", "romantic", "chocolate", "comfort-food", "valentines-day", "taste-mood", "sweet", "equipment", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 2671.2, "total_fat": 289.0, "sugar": 457.0, "sodium": 46.0, "protein": 81.0, "saturated_fat": 417.0, "carbohydrates": 68.0 }, "raw_text": "julia s chocolate truffle tartlets\nIngredients:\npie dough\nunsalted butter\nbittersweet chocolate\negg yolks\nvanilla extract\nsugar\nwhite chocolate\nmilk chocolate\nbiscotti\nSteps:\nline a jelly roll pan with parchment and keep at hand\nremove the bottoms from six 4 1 / 2 inch fluted tartlet pans\nspray the pans with vegetable oil spray or brush with melted butter\ncut the dough into six even pieces\nworking with one piece at a time , shape the dough into a rough circle , then tamp it down with a rolling pin\nflour the work surface and the top of the dough and roll it into a circle 1 / 8 to 1 / 4 inch thick\nas you roll , lift the dough with the help of a dough scraper to keep it from sticking\nif the dough breaks , press it back together and keep going- it will be fine once it's baked\nfit the dough into a tartlet ring , pressing it into the fluted edges and cutting the top level with the edges of the pan\nagain , patch as you go\nuse a pastry brush to dust off any excess flour and place the lined tartlet ring on the prepared baking pan\nwhen all of the shells are rolled out , chill them for at least 20 minutes\ncenter a rack in the oven and preheat the oven to 350f\nprick the bottoms of the crust all over with the tines of a fork and bake for 12-15 minutes , rotating the pan halfway through the baking time , until the crusts are dry , blistery , and firm\ntransfer the baking pan to a rack so that the crusts can cool while you make the filling\nreduce the oven temp to 300f\njulia tells you here to melt the butter and chocolate over a double-boiler on the stove\ni use the microwave at half power , checking every 30 seconds after the first minute , and stirring each time\nallow to cool until it is slightly warmer than room temperature\nput the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment\nstart beating the yolks at medium speed , and then , when they are broken up , reduce the speed to low and gradually add the sugar\nincrease the speed to medium-high and beat the yolks and sugar until the yolks thicken and form a slowly dissolving ribbon when the beater is lifted\nspoon about one third of the yolks onto the cooled chocolate mixture and fold them in with a rubber spatula\ndon't worry about being too thorough\npour the chocolate into the beaten yolks and gently fold the two mixtures together until they are almost completely blended\nadd the cubed chocolates and biscotti , folding to incorporate the chunky pieces\nusing an ice cream scoop or 1 / 4 cup measure , divide the filling evenly among the cooled shells\nsmooth the filling with a small offset spatula , working it into the nooks and crannies as you circle the tops of the tarts\nbake the tarts for 10-12 minutes , until the tops look dry and the filling is just set\nremove to a rack to cool for about 20 minutes before serving\nbest the day these are made , these are still terrific after they've been refrigerated- they lose their textural finesse , but the taste is still very much there\nfor longer keeping , wrap the tartlets airtight , and freeze them for up to a month\nthaw , still wrapped , at room temperature\ncook's\nadditionally , when the tart came out of the oven , i wasn't pleased with the way the tops looked- too bumpy\nso i made a quick ganache , and spread it over the top\nyeah , this was decadent\nit was incredible the day it was served\nthe remainder was frozen and pulled out at the last minute for an impromptu guest dessert\ni let it thaw at room temp for about 20 minutes before serving\ni think i liked it better that way\neither way , it's an extravagant gut-bomb that is certain to please\nTags:\nweeknight\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\nfor-1-or-2\npies-and-tarts\ntarts\ndesserts\noven\ndinner-party\nholiday-event\nromantic\nchocolate\ncomfort-food\nvalentines-day\ntaste-mood\nsweet\nequipment\nnumber-of-servings\n4-hours-or-less", "text_length": 3864 }, { "id": "524744", "title": "thanksgiving piecaken", "description": "can't decide between cake or pie for dessert? don't. this epic confection hits all the right flavor notes, textures and will undoubtedly be the most impressive dessert you ever make.", "minutes": 330, "ingredients": [ "pumpkin pie", "pecan pie", "granny smith apples", "unsalted butter", "dark brown sugar", "vegetable oil", "granulated sugar", "eggs", "buttermilk", "vanilla extract", "all-purpose flour", "baking powder", "baking soda", "kosher salt", "ground cinnamon", "ground ginger", "nutmeg", "egg whites" ], "steps": [ "preheat the oven to 350", "spray a 8 cake pan with non stick spray and line with a round of parchment paper", "make the apple topping:", "peel , core and cut it into quarters", "slice each quarter into very thin slices", "melt the butter in the microwave", "in a bowl , toss the butter , brown sugar and apples together", "spread the apple mixture into a thin layer in the bottom of the prepared cake pan and bake in the oven for 10 minutes", "the sugar and butter should be melted and the apples should start to soften", "there may be a little liquid that has seeped out of the apples , that is fine", "let the pan cool while you make the cake", "make the spice cake:", "put the flour , baking powder , baking soda , salt , and spices in a medium bowl and whisk until blended together", "in a large mixing bowl whisk the oil and sugar together , its actually easier to do this by hand than with an electric mixer", "if you really like the mixer , use it", "add both of the eggs and whisk until smooth , you dont have to spend a lot of time on this , just whisk it together", "add the buttermilk and vanilla and whisk until incorporated", "add the dry ingredients in two installments , whisking until blended", "carefully pour the batter over the apple layer", "if you dump it on top , you run the risk of displacing the apples and ruining the pretty apple design !", "return the pan to the oven and bake at 350 degrees for 20 to 30 minutes until the center of the cake is fully cooked", "once the cake has cooled for 20 minutes , flip it out of the cake pan and onto a cooling rack", "remove the parchment", "let cool fully while you make the frosting", "make the cinnamon buttercream frosting:", "find a pot that will fit the bottom of the bowl of a kitchenaid , fill it with three inches of water and bring to a simmer", "place the egg whites and the sugar in the mixer bowl and place over the simmering pot of water", "stir the mixture until the sugar has dissolved and the mixture is warm , about 4 minutes", "place the bowl on the mixer fitted with the whisk attachment and beat on medium high until cool", "cut the butter into 1 inch cubes and gradually add to the mixer", "mix until the butter has incorporated and the frosting is light and fluffy", "add the salt , vanilla and cinnamon and whisk until combined", "assemble the piecaken:", "it is easier to assemble the piecaken if the pies are chilled", "with a small knife , cut the outer crust off the pies , leaving only the filling and the bottom crust", "with a serrated knife , cut off what was the top of the cake , which is now on the bottom", "do this by cutting straight through the cake horizontally about a half inch up the side of the cake", "reserve the scraps for snacking", "on an 8 inch cake board or serving plate , place the pecan pie", "spread a inch layer of frosting over the top of the pie", "place the pumpkin pie on top and spread a inch of frosting on top", "place the cake , apple side up , on top of the frosting", "with a serrated knife , trim the sides of the cake to be flush with the pies", "eat the scraps", "using an offset spatula , spread a inch layer of frosting around the cake , covering the sides", "using a piping bag with whatever", "i like to leave the top of the cake unfrosted so you can see the apples", "refrigerate the piecaken for at least an hour or tightly wrapped for up to 5 days", "let sit at room temperature for an hour before serving so the buttercream softens", "cut the piecaken into 8 to 12 slices using a sharp knife dipped in hot water", "serve with whipped cream or ice cream !" ], "tags": [ "time-to-make", "course", "preparation", "occasion", "pies-and-tarts", "desserts", "easy", "fall", "holiday-event", "cakes", "pies", "thanksgiving", "seasonal" ], "nutrition": { "calories": 916.6, "total_fat": 100.0, "sugar": 235.0, "sodium": 33.0, "protein": 13.0, "saturated_fat": 170.0, "carbohydrates": 26.0 }, "raw_text": "thanksgiving piecaken\nIngredients:\npumpkin pie\npecan pie\ngranny smith apples\nunsalted butter\ndark brown sugar\nvegetable oil\ngranulated sugar\neggs\nbuttermilk\nvanilla extract\nall-purpose flour\nbaking powder\nbaking soda\nkosher salt\nground cinnamon\nground ginger\nnutmeg\negg whites\nSteps:\npreheat the oven to 350\nspray a 8 cake pan with non stick spray and line with a round of parchment paper\nmake the apple topping:\npeel , core and cut it into quarters\nslice each quarter into very thin slices\nmelt the butter in the microwave\nin a bowl , toss the butter , brown sugar and apples together\nspread the apple mixture into a thin layer in the bottom of the prepared cake pan and bake in the oven for 10 minutes\nthe sugar and butter should be melted and the apples should start to soften\nthere may be a little liquid that has seeped out of the apples , that is fine\nlet the pan cool while you make the cake\nmake the spice cake:\nput the flour , baking powder , baking soda , salt , and spices in a medium bowl and whisk until blended together\nin a large mixing bowl whisk the oil and sugar together , its actually easier to do this by hand than with an electric mixer\nif you really like the mixer , use it\nadd both of the eggs and whisk until smooth , you dont have to spend a lot of time on this , just whisk it together\nadd the buttermilk and vanilla and whisk until incorporated\nadd the dry ingredients in two installments , whisking until blended\ncarefully pour the batter over the apple layer\nif you dump it on top , you run the risk of displacing the apples and ruining the pretty apple design !\nreturn the pan to the oven and bake at 350 degrees for 20 to 30 minutes until the center of the cake is fully cooked\nonce the cake has cooled for 20 minutes , flip it out of the cake pan and onto a cooling rack\nremove the parchment\nlet cool fully while you make the frosting\nmake the cinnamon buttercream frosting:\nfind a pot that will fit the bottom of the bowl of a kitchenaid , fill it with three inches of water and bring to a simmer\nplace the egg whites and the sugar in the mixer bowl and place over the simmering pot of water\nstir the mixture until the sugar has dissolved and the mixture is warm , about 4 minutes\nplace the bowl on the mixer fitted with the whisk attachment and beat on medium high until cool\ncut the butter into 1 inch cubes and gradually add to the mixer\nmix until the butter has incorporated and the frosting is light and fluffy\nadd the salt , vanilla and cinnamon and whisk until combined\nassemble the piecaken:\nit is easier to assemble the piecaken if the pies are chilled\nwith a small knife , cut the outer crust off the pies , leaving only the filling and the bottom crust\nwith a serrated knife , cut off what was the top of the cake , which is now on the bottom\ndo this by cutting straight through the cake horizontally about a half inch up the side of the cake\nreserve the scraps for snacking\non an 8 inch cake board or serving plate , place the pecan pie\nspread a inch layer of frosting over the top of the pie\nplace the pumpkin pie on top and spread a inch of frosting on top\nplace the cake , apple side up , on top of the frosting\nwith a serrated knife , trim the sides of the cake to be flush with the pies\neat the scraps\nusing an offset spatula , spread a inch layer of frosting around the cake , covering the sides\nusing a piping bag with whatever\ni like to leave the top of the cake unfrosted so you can see the apples\nrefrigerate the piecaken for at least an hour or tightly wrapped for up to 5 days\nlet sit at room temperature for an hour before serving so the buttercream softens\ncut the piecaken into 8 to 12 slices using a sharp knife dipped in hot water\nserve with whipped cream or ice cream !\nTags:\ntime-to-make\ncourse\npreparation\noccasion\npies-and-tarts\ndesserts\neasy\nfall\nholiday-event\ncakes\npies\nthanksgiving\nseasonal", "text_length": 3861 }, { "id": "142578", "title": "chili man s engine 3 green chili", "description": "recipe from paul leibman a retired fire department captain who won the open-class competition at the cornhusker country chili cook-off and carryin' on in 1998 and 1999. published in the world herald, 01-19-2000", "minutes": 1440, "ingredients": [ "poblano peppers", "jalapeno peppers", "garlic cloves", "onions", "ground cumin", "white pepper", "bacon", "boneless pork loin", "canned chicken broth", "cream of mushroom soup", "green chili peppers", "salsa verde", "fresh cilantro", "velveeta cheese", "beans", "sour cream", "fresh coriander leaves", "flour tortilla" ], "steps": [ "use 40 ounces chicken broth up to 46 ounces if needed", "use up to six jalapenos for more glow", "broil or grill the fresh poblano chili peppers , close to the heat source and turning frequently with tongs , until the pepper skins are mostly blackened and blistered", "place the peppers in a brown paper lunch sack , fold over the top to seal and let stand 10 to 15 minutes", "wearing clean rubber gloves , peel and discard skin and stems", "if desired , cut open the peppers and remove their seeds to reduce the culinary heat of the peppers", "while still wearing the rubber gloves , cut away and discard the stems of the jalapeo peppers", "cut peppers lengthwise and remove all or most of the seeds to reduce the culinary heat", "reserve one of the jalapeo chili peppers for later use", "place the remaining jalapeo peppers and prepared poblano peppers in jar of electric blender", "add two cloves of garlic , half of the onion and all of the cumin and white pepper", "add a generous dose of the chicken broth", "process to a smooth puree , adding additional broth , if necessary , to achieve a smooth mixture", "set aside", "warm the skillet over moderate heat", "add chopped bacon and cook , stirring frequently", "add the reserved jalapeo pepper halves and the remaining clove garlic when the bacon begins to release its fat", "continue to cook until lean portions of bacon are browned and fragrant", "in a colander set over a bowl , drain the bacon pieces , reserving the drippings", "drain well", "discard the crushed clove of garlic and jalapeo halves", "they were in the skillet to flavor the drippings", "place the cooked bacon in the large saucepan", "add the pureed poblano pepper mixture , scraping the blender container with a rubber spatula to remove all the flavorful mixture", "add about three cups of the chicken broth", "stir and set pan over low heat", "return the reserved bacon drippings to the skillet over moderate-high heat", "when the grease is hot again , add a portion of the cubed pork", "the heat should be high enough that the pork sizzles in the drippings", "the pork should not be crowded in the pan", "cook , stirring occasionally , until all sides of the meat cubes are well browned", "as the meat browns , sprinkle lightly with salt and freshly ground pepper , to taste", "drain the meat cubes well in the colander over the bowl , reserving the drippings", "transfer the pork cubes to the large pan with the bacon and broth", "add broth as necessary to keep the meat well covered", "repeat as necessary until all pork is well browned and added to the large pan", "fry the chopped onion until golden in the remaining bacon fat", "drain well and add to the growing pot of chili", "turn up the heat under the large pot and add the cream of mushroom soup , canned chili peppers , salsa verde and chopped coriander leaves", "simmer , stirring occasionally , about 30 minutes to blend flavors", "cut a 2-inch thick slice of the velveeta cheese", "add chunk of cheese and continue to cook , stirring frequently , until cheese melts", "if you wish to add beans , drain them in a colander , rinse well and drain", "add to the chili mixture about 15 minutes before serving", "taste and add salt if necessary", "to serve , ladle chili into bowls", "if desired , top each with a tablespoon of sour cream and a sprig or leaf of fresh coriander and serve with warmed flour tortillas", "refrigerate leftovers", "chili will have a milder flavor on the second day" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "for-large-groups", "main-dish", "pork", "1-day-or-more", "chili", "dietary", "low-calorie", "low-carb", "low-in-something", "meat", "number-of-servings" ], "nutrition": { "calories": 365.1, "total_fat": 35.0, "sugar": 12.0, "sodium": 37.0, "protein": 58.0, "saturated_fat": 38.0, "carbohydrates": 3.0 }, "raw_text": "chili man s engine 3 green chili\nIngredients:\npoblano peppers\njalapeno peppers\ngarlic cloves\nonions\nground cumin\nwhite pepper\nbacon\nboneless pork loin\ncanned chicken broth\ncream of mushroom soup\ngreen chili peppers\nsalsa verde\nfresh cilantro\nvelveeta cheese\nbeans\nsour cream\nfresh coriander leaves\nflour tortilla\nSteps:\nuse 40 ounces chicken broth up to 46 ounces if needed\nuse up to six jalapenos for more glow\nbroil or grill the fresh poblano chili peppers , close to the heat source and turning frequently with tongs , until the pepper skins are mostly blackened and blistered\nplace the peppers in a brown paper lunch sack , fold over the top to seal and let stand 10 to 15 minutes\nwearing clean rubber gloves , peel and discard skin and stems\nif desired , cut open the peppers and remove their seeds to reduce the culinary heat of the peppers\nwhile still wearing the rubber gloves , cut away and discard the stems of the jalapeo peppers\ncut peppers lengthwise and remove all or most of the seeds to reduce the culinary heat\nreserve one of the jalapeo chili peppers for later use\nplace the remaining jalapeo peppers and prepared poblano peppers in jar of electric blender\nadd two cloves of garlic , half of the onion and all of the cumin and white pepper\nadd a generous dose of the chicken broth\nprocess to a smooth puree , adding additional broth , if necessary , to achieve a smooth mixture\nset aside\nwarm the skillet over moderate heat\nadd chopped bacon and cook , stirring frequently\nadd the reserved jalapeo pepper halves and the remaining clove garlic when the bacon begins to release its fat\ncontinue to cook until lean portions of bacon are browned and fragrant\nin a colander set over a bowl , drain the bacon pieces , reserving the drippings\ndrain well\ndiscard the crushed clove of garlic and jalapeo halves\nthey were in the skillet to flavor the drippings\nplace the cooked bacon in the large saucepan\nadd the pureed poblano pepper mixture , scraping the blender container with a rubber spatula to remove all the flavorful mixture\nadd about three cups of the chicken broth\nstir and set pan over low heat\nreturn the reserved bacon drippings to the skillet over moderate-high heat\nwhen the grease is hot again , add a portion of the cubed pork\nthe heat should be high enough that the pork sizzles in the drippings\nthe pork should not be crowded in the pan\ncook , stirring occasionally , until all sides of the meat cubes are well browned\nas the meat browns , sprinkle lightly with salt and freshly ground pepper , to taste\ndrain the meat cubes well in the colander over the bowl , reserving the drippings\ntransfer the pork cubes to the large pan with the bacon and broth\nadd broth as necessary to keep the meat well covered\nrepeat as necessary until all pork is well browned and added to the large pan\nfry the chopped onion until golden in the remaining bacon fat\ndrain well and add to the growing pot of chili\nturn up the heat under the large pot and add the cream of mushroom soup , canned chili peppers , salsa verde and chopped coriander leaves\nsimmer , stirring occasionally , about 30 minutes to blend flavors\ncut a 2-inch thick slice of the velveeta cheese\nadd chunk of cheese and continue to cook , stirring frequently , until cheese melts\nif you wish to add beans , drain them in a colander , rinse well and drain\nadd to the chili mixture about 15 minutes before serving\ntaste and add salt if necessary\nto serve , ladle chili into bowls\nif desired , top each with a tablespoon of sour cream and a sprig or leaf of fresh coriander and serve with warmed flour tortillas\nrefrigerate leftovers\nchili will have a milder flavor on the second day\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\nnorth-american\nfor-large-groups\nmain-dish\npork\n1-day-or-more\nchili\ndietary\nlow-calorie\nlow-carb\nlow-in-something\nmeat\nnumber-of-servings", "text_length": 3857 }, { "id": "467427", "title": "swedish meatballs in sour cream sauce over buttered egg noodles", "description": "my recipe for swedish-style meatballs in sour cream sauce with buttered noodles is a bit of work to prepare... but so worth it.", "minutes": 60, "ingredients": [ "egg", "sour cream", "flour", "beef bouillon powder", "onion flakes", "baking powder", "dried parsley flakes", "lemon pepper", "dried dill", "paprika", "ground allspice", "ground ginger", "ground nutmeg", "fresh ground pepper", "sea salt", "ground meat", "unseasoned breadcrumbs", "all-purpose flour", "butter", "white mushrooms", "beef broth", "lemon juice", "worcestershire sauce", "fresh parsley", "granulated sugar", "dill weed", "wide egg noodles", "water", "salted butter", "fresh parsley sprig" ], "steps": [ "whisk 1 large egg in a large mixing bowl with 3 tablespoons sour cream , 2 teaspoons flour and 1 teaspoon baking powder", "add the following meatball ingredients and whisk again: 2 teaspoons instant beef bouillon powder , 2 teaspoons minced onion flakes , 1 teaspoon baking powder , 1 1 / 2 teaspoons dried parsley flakes , 1 teaspoon lemon pepper , 1 / 2 teaspoon dried dill , 1 / 2 teaspoon paprika , 1 / 4 teaspoon ground allspice , 1 / 4 teaspoon ground ginger , 1 / 4 teaspoon ground nutmeg , 1 / 4 teaspoon fresh ground pepper and 1 / 4 teaspoon sea salt", "place 1 lb", "of ground beef or pork or veal or turkey into bowl with mixture", "add 1 / 3 cup unseasoned breadcrumbs", "mix well using hands , or using a large fork", "add 1 / 4 cup flour dredge to a large mixing bowl and place into working area", "roll meat mixture with hands into 1-inch balls", "gently place formed meatballs into the flour dredge", "repeat with remaining meatballs", "swirl meatballs in bowl of flour until coated", "melt a few tablespoons butter in a large non-stick skillet or saucepan over medium heat to brown meatballs in", "gently place dredged meatballs into buttered skillet , reserving dredge bowl and setting aside", "brown meatballs , scraping and turning gently with a spatula", "pour one can beef broth over browned meatballs", "bring to a gentle boil", "cover to steam meatballs for 5 minutes", "wipe the previous dredge bowl clean", "place a large fine mesh strainer over bowl", "carefully pour broth and meatballs into strainer", "stir in the remaining can broth", "reserve broth mixture until needed", "wipe browning skillet and place over medium-low heat", "melt 1 / 3 cup butter", "add 4 ounces thinly sliced mushrooms if using and saute until golden", "sprinkle in 1 / 3 cup flour", "cook mixture , stirring , just until bubbly and light golden", "add the seasonings for the sauce into reserved broth mixture in bowl: 1 / 2 tablespoon lemon juice , 1 / 2 tablespoon of the fresh minced parsley , 1 / 2 tablespoon worcestershire sauce , 1 teaspoon onion flakes , 1 / 2 teaspoon sugar , 1 1 / 4 teaspoons paprika , 1 / 2 teaspoon dill weed , 1 / 4 teaspoon ground ginger , 1 / 4 teaspoon ground nutmeg , 1 / 4 teaspoon fresh ground black or white pepper , and 1 / 8 teaspoon ground allspice ,", "whisk seasoned broth into roux skillet until smooth", "bring to a boil while whisking constantly , until fully thickened", "reduce heat to low to keep warm", "cook 8-12 ounces wide egg noodles according to package directions", "drain", "return cooked noodles to same pot over low heat", "add 1 - 2 tablespoons salted butter , 1 1 / 2 tablespoons water and the remaining minced fresh parsley", "toss noodles gently until butter melts", "cover and keep warm on lowest heat , re-moistening with water if needed", "whisk in 1 cup sour cream into warm sauce mixture", "season the sauce to taste if desired", "add meatballs and heat gently uncovered , stirring occasionally", "cover and reduce heat to lowest setting", "stir just before serving", "arrange warm buttered egg noodles on serving plates", "ladle warm meatballs and sauce over noodles", "garnish each serving with a light dusting of paprika , and a fresh parsley sprig", "serve and enjoy !" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "main-dish", "pasta", "scandinavian", "easy", "european", "kid-friendly", "swedish", "dietary", "comfort-food", "meat", "pasta-rice-and-grains", "taste-mood", "presentation", "served-hot", "from-scratch" ], "nutrition": { "calories": 531.2, "total_fat": 44.0, "sugar": 17.0, "sodium": 45.0, "protein": 27.0, "saturated_fat": 82.0, "carbohydrates": 18.0 }, "raw_text": "swedish meatballs in sour cream sauce over buttered egg noodles\nIngredients:\negg\nsour cream\nflour\nbeef bouillon powder\nonion flakes\nbaking powder\ndried parsley flakes\nlemon pepper\ndried dill\npaprika\nground allspice\nground ginger\nground nutmeg\nfresh ground pepper\nsea salt\nground meat\nunseasoned breadcrumbs\nall-purpose flour\nbutter\nwhite mushrooms\nbeef broth\nlemon juice\nworcestershire sauce\nfresh parsley\ngranulated sugar\ndill weed\nwide egg noodles\nwater\nsalted butter\nfresh parsley sprig\nSteps:\nwhisk 1 large egg in a large mixing bowl with 3 tablespoons sour cream , 2 teaspoons flour and 1 teaspoon baking powder\nadd the following meatball ingredients and whisk again: 2 teaspoons instant beef bouillon powder , 2 teaspoons minced onion flakes , 1 teaspoon baking powder , 1 1 / 2 teaspoons dried parsley flakes , 1 teaspoon lemon pepper , 1 / 2 teaspoon dried dill , 1 / 2 teaspoon paprika , 1 / 4 teaspoon ground allspice , 1 / 4 teaspoon ground ginger , 1 / 4 teaspoon ground nutmeg , 1 / 4 teaspoon fresh ground pepper and 1 / 4 teaspoon sea salt\nplace 1 lb\nof ground beef or pork or veal or turkey into bowl with mixture\nadd 1 / 3 cup unseasoned breadcrumbs\nmix well using hands , or using a large fork\nadd 1 / 4 cup flour dredge to a large mixing bowl and place into working area\nroll meat mixture with hands into 1-inch balls\ngently place formed meatballs into the flour dredge\nrepeat with remaining meatballs\nswirl meatballs in bowl of flour until coated\nmelt a few tablespoons butter in a large non-stick skillet or saucepan over medium heat to brown meatballs in\ngently place dredged meatballs into buttered skillet , reserving dredge bowl and setting aside\nbrown meatballs , scraping and turning gently with a spatula\npour one can beef broth over browned meatballs\nbring to a gentle boil\ncover to steam meatballs for 5 minutes\nwipe the previous dredge bowl clean\nplace a large fine mesh strainer over bowl\ncarefully pour broth and meatballs into strainer\nstir in the remaining can broth\nreserve broth mixture until needed\nwipe browning skillet and place over medium-low heat\nmelt 1 / 3 cup butter\nadd 4 ounces thinly sliced mushrooms if using and saute until golden\nsprinkle in 1 / 3 cup flour\ncook mixture , stirring , just until bubbly and light golden\nadd the seasonings for the sauce into reserved broth mixture in bowl: 1 / 2 tablespoon lemon juice , 1 / 2 tablespoon of the fresh minced parsley , 1 / 2 tablespoon worcestershire sauce , 1 teaspoon onion flakes , 1 / 2 teaspoon sugar , 1 1 / 4 teaspoons paprika , 1 / 2 teaspoon dill weed , 1 / 4 teaspoon ground ginger , 1 / 4 teaspoon ground nutmeg , 1 / 4 teaspoon fresh ground black or white pepper , and 1 / 8 teaspoon ground allspice ,\nwhisk seasoned broth into roux skillet until smooth\nbring to a boil while whisking constantly , until fully thickened\nreduce heat to low to keep warm\ncook 8-12 ounces wide egg noodles according to package directions\ndrain\nreturn cooked noodles to same pot over low heat\nadd 1 - 2 tablespoons salted butter , 1 1 / 2 tablespoons water and the remaining minced fresh parsley\ntoss noodles gently until butter melts\ncover and keep warm on lowest heat , re-moistening with water if needed\nwhisk in 1 cup sour cream into warm sauce mixture\nseason the sauce to taste if desired\nadd meatballs and heat gently uncovered , stirring occasionally\ncover and reduce heat to lowest setting\nstir just before serving\narrange warm buttered egg noodles on serving plates\nladle warm meatballs and sauce over noodles\ngarnish each serving with a light dusting of paprika , and a fresh parsley sprig\nserve and enjoy !\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nmain-dish\npasta\nscandinavian\neasy\neuropean\nkid-friendly\nswedish\ndietary\ncomfort-food\nmeat\npasta-rice-and-grains\ntaste-mood\npresentation\nserved-hot\nfrom-scratch", "text_length": 3857 }, { "id": "122236", "title": "raisin bread gluten free", "description": "my whole family loves this - even the gluten-free hating ones. this recipe makes a large loaf. to make a smaller loaf multiply all ingredients by 2/3.", "minutes": 135, "ingredients": [ "water", "oil", "cider vinegar", "brown rice flour", "besan", "rice flour", "arrowroot", "xanthan gum", "sugar", "brown sugar", "cinnamon", "salt", "gluten free baking powder", "vegan egg replacer powder", "soymilk powder", "dried yeast granules", "sultana" ], "steps": [ "breadmaker method", "sift and combine the all the dry ingredients except egg replacer powder", "in a separate bowl , whisk the egg replacer powder with about 1 / 2 a cup of the water , until frothy", "add remaining wet ingredients , withholding about 1 / 4 - 1 / 2 cup water , and combine", "add the wet ingredients to the dry and mix together", "add extra water slowly , around 1 tablespoon at a time , until batter is the correct consistency - thicker than a cake batter , but not as thick as cookie dough", "spoon into the pan", "set the breadmaker to the setting recommended by the instructions specific to your model", "if there are no such instructions try either the basic setting or the rapid setting", "if your breadmaker is programmable , set it to skip the second kneading , as this is not necessary for gf breads", "another option , for breadmakers with a 'bake only' setting , is use the 'dough' setting and then the 'bake only'", "add sultanas when the \"add-ins\" beep sounds or at the very end of mixing", "if your your breadmaker does a reasonable job of mixing , it is possible to add the wet ingredients to the pan and than add the combined dry ingredients", "if using this method , about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and , if not , scrape the sides and base and stir with a rubber spatula", "at this time check the consistency and add extra water , 1 tablespoon at a time , if necessary", "if the mixture is too wet , try adding a little extra flour", "again , add sultanas when the \"add-ins\" beep sounds or at the very end of mixing", "remove the bread from the machine as soon as it is cooked and dont leave in the machine during the keep warm cycle", "turn out from pan after a few minutes and cool on a wire rack", "if your breadmaker has a removable blade , you can also try this :", "mix the batter until smooth , mix in sultanas , remove the blade from the pan , place the dough in the pan and cook normally", "this way you avoid the big hole in the bottom of the bread and also avoid the second kneading", "hand method 1", "sift and combine the dry ingredients", "in a separate bowl , whisk the egg replacer with about 1 / 2 a cup of the water until frothy", "add remaining wet ingredients", "add wet ingredients to dry and mix slowly", "when combined beat on high until batter is smooth , adding more water slowly if required", "add sultanas at the very end of mixing", "spoon into a loaf pan", "cover with plastic wrap and place in a warm , draught free position to rise for about 1 hour", "remove plastic wrap , and bake at 190c for 50-60 minutes", "remove from pan and cool on a wire rack", "if you find the bread is becoming too dark , you can loosely cover it with foil part-way into cooking", "hand method 2", "dissolve 1 tablespoon of the sugar in 1 / 2 a cup of the luke warm water", "add the yeast and set aside to proof for 10 minutes", "sift and combine the dry ingredients", "in a separate bowl , whisk the egg replacer with about 1 / 2 a cup of the water until frothy", "add remaining wet ingredients", "add proofed yeast", "add wet ingredients to dry and mix slowly", "when combined beat on high until batter is smooth , adding more water slowly if required", "add sultanas at the very end of mixing", "spoon into a loaf pan", "cover with plastic wrap and place in a warm , draught free position to rise for about 1 hour", "remove plastic wrap , and bake at 190c 50-60 minutes", "remove from pan and cool on a wire rack", "if you find the bread is becoming too brown , you can loosely cover with foil part-way into cooking" ], "tags": [ "time-to-make", "course", "preparation", "breads", "vegan", "vegetarian", "dietary", "gluten-free", "free-of-something", "4-hours-or-less" ], "nutrition": { "calories": 3627.0, "total_fat": 129.0, "sugar": 779.0, "sodium": 149.0, "protein": 89.0, "saturated_fat": 58.0, "carbohydrates": 228.0 }, "raw_text": "raisin bread gluten free\nIngredients:\nwater\noil\ncider vinegar\nbrown rice flour\nbesan\nrice flour\narrowroot\nxanthan gum\nsugar\nbrown sugar\ncinnamon\nsalt\ngluten free baking powder\nvegan egg replacer powder\nsoymilk powder\ndried yeast granules\nsultana\nSteps:\nbreadmaker method\nsift and combine the all the dry ingredients except egg replacer powder\nin a separate bowl , whisk the egg replacer powder with about 1 / 2 a cup of the water , until frothy\nadd remaining wet ingredients , withholding about 1 / 4 - 1 / 2 cup water , and combine\nadd the wet ingredients to the dry and mix together\nadd extra water slowly , around 1 tablespoon at a time , until batter is the correct consistency - thicker than a cake batter , but not as thick as cookie dough\nspoon into the pan\nset the breadmaker to the setting recommended by the instructions specific to your model\nif there are no such instructions try either the basic setting or the rapid setting\nif your breadmaker is programmable , set it to skip the second kneading , as this is not necessary for gf breads\nanother option , for breadmakers with a 'bake only' setting , is use the 'dough' setting and then the 'bake only'\nadd sultanas when the \"add-ins\" beep sounds or at the very end of mixing\nif your your breadmaker does a reasonable job of mixing , it is possible to add the wet ingredients to the pan and than add the combined dry ingredients\nif using this method , about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and , if not , scrape the sides and base and stir with a rubber spatula\nat this time check the consistency and add extra water , 1 tablespoon at a time , if necessary\nif the mixture is too wet , try adding a little extra flour\nagain , add sultanas when the \"add-ins\" beep sounds or at the very end of mixing\nremove the bread from the machine as soon as it is cooked and dont leave in the machine during the keep warm cycle\nturn out from pan after a few minutes and cool on a wire rack\nif your breadmaker has a removable blade , you can also try this :\nmix the batter until smooth , mix in sultanas , remove the blade from the pan , place the dough in the pan and cook normally\nthis way you avoid the big hole in the bottom of the bread and also avoid the second kneading\nhand method 1\nsift and combine the dry ingredients\nin a separate bowl , whisk the egg replacer with about 1 / 2 a cup of the water until frothy\nadd remaining wet ingredients\nadd wet ingredients to dry and mix slowly\nwhen combined beat on high until batter is smooth , adding more water slowly if required\nadd sultanas at the very end of mixing\nspoon into a loaf pan\ncover with plastic wrap and place in a warm , draught free position to rise for about 1 hour\nremove plastic wrap , and bake at 190c for 50-60 minutes\nremove from pan and cool on a wire rack\nif you find the bread is becoming too dark , you can loosely cover it with foil part-way into cooking\nhand method 2\ndissolve 1 tablespoon of the sugar in 1 / 2 a cup of the luke warm water\nadd the yeast and set aside to proof for 10 minutes\nsift and combine the dry ingredients\nin a separate bowl , whisk the egg replacer with about 1 / 2 a cup of the water until frothy\nadd remaining wet ingredients\nadd proofed yeast\nadd wet ingredients to dry and mix slowly\nwhen combined beat on high until batter is smooth , adding more water slowly if required\nadd sultanas at the very end of mixing\nspoon into a loaf pan\ncover with plastic wrap and place in a warm , draught free position to rise for about 1 hour\nremove plastic wrap , and bake at 190c 50-60 minutes\nremove from pan and cool on a wire rack\nif you find the bread is becoming too brown , you can loosely cover with foil part-way into cooking\nTags:\ntime-to-make\ncourse\npreparation\nbreads\nvegan\nvegetarian\ndietary\ngluten-free\nfree-of-something\n4-hours-or-less", "text_length": 3852 }, { "id": "251957", "title": "new england style hot dog rolls buns for lobster rolls etc", "description": "these tasty new england style rolls are perfect for making lobster, clam, and scallop rolls, and are sold only in new england. maine, new hampshire and massachusetts restaurants and clam shacks all up and down the coast use these delicious rolls with high sides, that you can butter and grill for the best \"roll\" ever! they are also great steamed for hot dogs and great on the grill toasted for dogs, sausages or brats. rich in eggs and butter, this dough is soft and tender and does not require excessive kneading. it is easy to make by hand and even easier if you have an electric mixer with a dough hook. fyi: keep in mind that you can shape these yourself and not use the pan, but they won't come out nearly as high on the sides or as uniform in shape as they are supposed to. you can buy a new england hot dog roll pan at: http://www.kingarthurflour.com/shop/items/classic-new-england-hotdog-bun-pan. (this new pan makes 10 rolls) preparation time includes time for the dough to rise.", "minutes": 150, "ingredients": [ "active dry yeast", "sugar", "warm water", "salt", "all-purpose flour", "eggs", "milk", "unsalted butter", "salad oil", "water" ], "steps": [ "combine the yeast and sugar with 1 / 4 cup of the warm water in a large bowl , or in the bowl of an electric mixer", "let stand for 5-10 minutes until the mixture becomes frothy", "this allows the yeast to \"bloom", "\"", "add the salt and flour", "lightly beat 2 of the eggs with the milk and add this mixture to the bowl", "melt 3 tablespoons of the butter , and add this as well", "have the remaining 1 / 4 cup warm water ready", "if you are mixing by hand , add some of the water and begin to mix , adding the water as needed", "if using an electric mixer , attach the dough hook and jog the machine until the dough begins to form", "this prevents the flour from jumping out of the mixing bowl", "add the remaining warm water as needed", "the dough usually takes the full amount", "when a soft dough has formed , knead for 5 minutes by machine , or about 8 minutes by hand", "this is a soft bread and does not require as much kneading as chewier types", "the finished dough should be soft but dense , and should not be sticky", "shape the dough into a ball and lightly oil it with the salad oil", "place it in a large bowl", "cover with plastic wrap or a slightly damp towel , and let rise in a warm place for about 1 hour , until doubled in bulk", "punch the dough down and move to a work surface", "lightly dust the work surface with flour", "shape the dough into a square", "using a knife , cut the dough into 13 equal pieces", "this is best done by cutting 12 pieces and using scraps to make the thirteenth", "if there is not enough dough for the thirteenth piece steal a little pinch off the others", "with the remaining 1 tablespoon butter , lightly grease a baking sheet that is at least 15\" long", "shape the dough into uniform 7\" long tubular pieces ,", "it is important that all the pieces be the same length", "place the tube in a line , side by side , down the center of the baking sheet , leaving a 1 / 2\" gap between them", "put the pan in a warm place , and let rise a second time", "prepare a thick egg wash by mixing the remaining egg with 2 tablespoons water", "after 15-20 minutes , the tubes of dough will have risen enough that they will be touching", "generously brush the tubes with egg wash , return the pan to the warm spot , and let the dough rise until almost doubled in size , 10-15 minutes", "preheat the oven to 350f", "place the buns in the oven , and bake for about 30 minutes , until deep golden brown", "let the buns cool on the baking sheet for at least 15 minutes , then run a spatula under them to make sure they are not sticking to the pan", "using 1 or 2 spatulas , carefully lift the baked dough in one piece onto a rack to cool", "it is crucial that you not let the buns break or tear apart", "after 1 hour , when the baked dough is completely cooled , move it in one piece to a cutting board", "using a serrated knife , slice down the center of each tube", "you will lose half a tube on each end", "the place where the tubes met is now the center of each bun", "they will open naturally when it comes time to stuff them , but you can make a small incision to ensure that this happens", "wrap the buns in plastic wrap until ready to use", "if you do not intend to use all 12 buns , freeze the extras , and defrost when needed", "to infuse the dough with the delicate flavor of saffron , chop 1 teaspoon saffron threads and add to 1 / 4 cup water in a small pan", "bring the mixture to a boil over med-high heat , then remove from the heat", "let cool to lukewarm , and substitute for the 1 / 4 cup water added for mixing", "since the dough will be golden to start with , look for a dark brown top before removing from the oven" ], "tags": [ "time-to-make", "course", "cuisine", "preparation", "north-american", "breads", "american", "easy", "rolls-biscuits", "dietary", "northeastern-united-states", "4-hours-or-less" ], "nutrition": { "calories": 2787.8, "total_fat": 149.0, "sugar": 24.0, "sodium": 109.0, "protein": 153.0, "saturated_fat": 205.0, "carbohydrates": 131.0 }, "raw_text": "new england style hot dog rolls buns for lobster rolls etc\nIngredients:\nactive dry yeast\nsugar\nwarm water\nsalt\nall-purpose flour\neggs\nmilk\nunsalted butter\nsalad oil\nwater\nSteps:\ncombine the yeast and sugar with 1 / 4 cup of the warm water in a large bowl , or in the bowl of an electric mixer\nlet stand for 5-10 minutes until the mixture becomes frothy\nthis allows the yeast to \"bloom\n\"\nadd the salt and flour\nlightly beat 2 of the eggs with the milk and add this mixture to the bowl\nmelt 3 tablespoons of the butter , and add this as well\nhave the remaining 1 / 4 cup warm water ready\nif you are mixing by hand , add some of the water and begin to mix , adding the water as needed\nif using an electric mixer , attach the dough hook and jog the machine until the dough begins to form\nthis prevents the flour from jumping out of the mixing bowl\nadd the remaining warm water as needed\nthe dough usually takes the full amount\nwhen a soft dough has formed , knead for 5 minutes by machine , or about 8 minutes by hand\nthis is a soft bread and does not require as much kneading as chewier types\nthe finished dough should be soft but dense , and should not be sticky\nshape the dough into a ball and lightly oil it with the salad oil\nplace it in a large bowl\ncover with plastic wrap or a slightly damp towel , and let rise in a warm place for about 1 hour , until doubled in bulk\npunch the dough down and move to a work surface\nlightly dust the work surface with flour\nshape the dough into a square\nusing a knife , cut the dough into 13 equal pieces\nthis is best done by cutting 12 pieces and using scraps to make the thirteenth\nif there is not enough dough for the thirteenth piece steal a little pinch off the others\nwith the remaining 1 tablespoon butter , lightly grease a baking sheet that is at least 15\" long\nshape the dough into uniform 7\" long tubular pieces ,\nit is important that all the pieces be the same length\nplace the tube in a line , side by side , down the center of the baking sheet , leaving a 1 / 2\" gap between them\nput the pan in a warm place , and let rise a second time\nprepare a thick egg wash by mixing the remaining egg with 2 tablespoons water\nafter 15-20 minutes , the tubes of dough will have risen enough that they will be touching\ngenerously brush the tubes with egg wash , return the pan to the warm spot , and let the dough rise until almost doubled in size , 10-15 minutes\npreheat the oven to 350f\nplace the buns in the oven , and bake for about 30 minutes , until deep golden brown\nlet the buns cool on the baking sheet for at least 15 minutes , then run a spatula under them to make sure they are not sticking to the pan\nusing 1 or 2 spatulas , carefully lift the baked dough in one piece onto a rack to cool\nit is crucial that you not let the buns break or tear apart\nafter 1 hour , when the baked dough is completely cooled , move it in one piece to a cutting board\nusing a serrated knife , slice down the center of each tube\nyou will lose half a tube on each end\nthe place where the tubes met is now the center of each bun\nthey will open naturally when it comes time to stuff them , but you can make a small incision to ensure that this happens\nwrap the buns in plastic wrap until ready to use\nif you do not intend to use all 12 buns , freeze the extras , and defrost when needed\nto infuse the dough with the delicate flavor of saffron , chop 1 teaspoon saffron threads and add to 1 / 4 cup water in a small pan\nbring the mixture to a boil over med-high heat , then remove from the heat\nlet cool to lukewarm , and substitute for the 1 / 4 cup water added for mixing\nsince the dough will be golden to start with , look for a dark brown top before removing from the oven\nTags:\ntime-to-make\ncourse\ncuisine\npreparation\nnorth-american\nbreads\namerican\neasy\nrolls-biscuits\ndietary\nnortheastern-united-states\n4-hours-or-less", "text_length": 3851 }, { "id": "122055", "title": "very healthy oatmeal rhubarb orange and ginger pudding", "description": "spotting the rhubarb patch in the garden whilst 'watering' the dog this morning i decided upon a unusual variant of a breakfast i make several times a week. i was especially hungry this morning but didn't want to bump up the calories as i've been pigging out on fruit scones much more than i should have for the last few days so i wanted to make it as big as possible, but harmlessly. i've also been making soda bread recently so ideas kind of gelled together. this was a really special sweet treat which just happened to fill the role of being a healthy breakfast that filled me up nicely, and kids young and old will adore it. i'm definitely doing it again. i called it a pudding because it really was like eating a delicious dessert pudding, but for breakfast!! - plus this would also be particularly nice set cold and firm and served with ice-cream or nonfat sweetened greek-style yogurt (or cream?!). i imagine it would be miles better made with buttermilk but i didn't want to open any fresh cartons so i used dried milk as i don't keep or use fresh milk. this is very low in fat and calories (about 300 - 350 with quantities as listed using all the low fat and low sugar options) and is incredibly good for you as it contains lots of calcium, riboflavin, vitamin c, minerals and a whole host of other good stuff. the fact that it tastes absolutely wonderful is a superb bonus! i expect it would re-size very easily although you might want to adjust sweetness if you did - but that's a personal taste thing anyway!", "minutes": 10, "ingredients": [ "oatmeal", "vanilla flavoring", "rhubarb", "orange juice", "ground ginger", "splenda sugar substitute", "baking soda", "cream of tartar", "caraway seed", "nonfat dry milk powder", "water", "marmalade", "nonfat yogurt", "wheat bran" ], "steps": [ "for the topping , in an egg cup or other small pot put a medium size teaspoon of marmalade", "add enough boiling water to soften to a thick paste", "measure the oatmeal into pan", "personally i find 'quick oats' a real disappointment as i like the texture of the rolled oats , but if you must -- :)", "add ground ginger , vanilla flavouring", "add dried milk if using it - or fresh milk / buttermilk plus water to make total 1 1 / 2 cups of liquids", "either squish a quarter of an orange , including pulp into the pan or add the orange juice", "bring to a gentle boil on a moderate heat and reduce heat to simmer once boiling point reached , stirring occasionally", "once it has thickened almost to the point of being ready to eat , if using it , add the wheat bran", "please bear in mind the bran will soak up quite a bit of water and thicken the mixture", "i just added it because i like a chewier texture and the 'seriously good for you , wholesome' flavour , but absolutely a matter of personal taste !", "whether adding bran or not , when nearly thick enough , add the rhubarb and about 3 teaspoons splenda or sugar", "canned rhubarb is fine - probably better actually", "i can buy unsweetened canned rhubarb but if using sweetened rhubarb then you'll probably want to decrease the total sugar a bit", "add the cream of tartar and gently stir it in well", "add the good 1 / 2 tsp or so of baking soda and immediately stir it in gently but very quickly - it rises a lot immediately", "increase the heat a bit , stirring continuously to mix well", "bring to desired thickness stirring as necessary then pour into serving bowl", "top with the yoghurt", "sprinkle a couple of teaspoons of artificial sweetener / sugar across the top", "i sprinkled a bit more ground ginger across the top as well as i really like ginger ! pour the prepared marmalade sauce across the yoghurt", "serve and devour !", "a passing thought about a slight oversight of mine -- i weighed the uncooked rhubarb to be 70g and forgot to weigh it once cooked and before adding it", "the 130g cooked rhubarb is a guess - but the volume measure was about what the 70g uncooked rhubarb became after cooking", "variations:", "a couple of delicious ideas that i've not tried yet but probably will --", "a baked dessert could be made by preparing with either rhubarb , large chunks of drained canned peach slices / pineapple , large chunks of peeled apple and / or sultanas into a suitable baking dish with perhaps 1 / 2 cup of flour plus a bit more sweetness , baking in a medium oven for 1 / 2 to 3 / 4 hour or so", "also you could change the vanilla for almond essence then either eating , topped with toasted oats or chopped nuts and brown sugar", "served warm with custard and maybe strawberry / apricot jam / preserve , or set firm and cold with ice-cream or sweetened greek-style yoghurt", "or the baked dessert could be left to cool somewhat and then topped with a nice vanilla egg-custard , left to set , then topped as before with toasted oats , candied ginger or whatever", "with acknowledgments to toni gifford's excellent ginger peach oatmeal #112474 which i spotted the other day which must have been there at the back of my mind for the idea about peaches !", "just ideas running wild through my head !", "do enjoy eating , and maybe playing with this recipe ! :)" ], "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "for-1-or-2", "granola-and-porridge", "breakfast", "desserts", "eggs-dairy", "easy", "european", "beginner-cook", "kosher", "vegetarian", "grains", "dietary", "spicy", "comfort-food", "inexpensive", "egg-free", "free-of-something", "pasta-rice-and-grains", "brunch", "taste-mood", "sweet", "number-of-servings" ], "nutrition": { "calories": 342.7, "total_fat": 6.0, "sugar": 64.0, "sodium": 29.0, "protein": 30.0, "saturated_fat": 4.0, "carbohydrates": 21.0 }, "raw_text": "very healthy oatmeal rhubarb orange and ginger pudding\nIngredients:\noatmeal\nvanilla flavoring\nrhubarb\norange juice\nground ginger\nsplenda sugar substitute\nbaking soda\ncream of tartar\ncaraway seed\nnonfat dry milk powder\nwater\nmarmalade\nnonfat yogurt\nwheat bran\nSteps:\nfor the topping , in an egg cup or other small pot put a medium size teaspoon of marmalade\nadd enough boiling water to soften to a thick paste\nmeasure the oatmeal into pan\npersonally i find 'quick oats' a real disappointment as i like the texture of the rolled oats , but if you must -- :)\nadd ground ginger , vanilla flavouring\nadd dried milk if using it - or fresh milk / buttermilk plus water to make total 1 1 / 2 cups of liquids\neither squish a quarter of an orange , including pulp into the pan or add the orange juice\nbring to a gentle boil on a moderate heat and reduce heat to simmer once boiling point reached , stirring occasionally\nonce it has thickened almost to the point of being ready to eat , if using it , add the wheat bran\nplease bear in mind the bran will soak up quite a bit of water and thicken the mixture\ni just added it because i like a chewier texture and the 'seriously good for you , wholesome' flavour , but absolutely a matter of personal taste !\nwhether adding bran or not , when nearly thick enough , add the rhubarb and about 3 teaspoons splenda or sugar\ncanned rhubarb is fine - probably better actually\ni can buy unsweetened canned rhubarb but if using sweetened rhubarb then you'll probably want to decrease the total sugar a bit\nadd the cream of tartar and gently stir it in well\nadd the good 1 / 2 tsp or so of baking soda and immediately stir it in gently but very quickly - it rises a lot immediately\nincrease the heat a bit , stirring continuously to mix well\nbring to desired thickness stirring as necessary then pour into serving bowl\ntop with the yoghurt\nsprinkle a couple of teaspoons of artificial sweetener / sugar across the top\ni sprinkled a bit more ground ginger across the top as well as i really like ginger ! pour the prepared marmalade sauce across the yoghurt\nserve and devour !\na passing thought about a slight oversight of mine -- i weighed the uncooked rhubarb to be 70g and forgot to weigh it once cooked and before adding it\nthe 130g cooked rhubarb is a guess - but the volume measure was about what the 70g uncooked rhubarb became after cooking\nvariations:\na couple of delicious ideas that i've not tried yet but probably will --\na baked dessert could be made by preparing with either rhubarb , large chunks of drained canned peach slices / pineapple , large chunks of peeled apple and / or sultanas into a suitable baking dish with perhaps 1 / 2 cup of flour plus a bit more sweetness , baking in a medium oven for 1 / 2 to 3 / 4 hour or so\nalso you could change the vanilla for almond essence then either eating , topped with toasted oats or chopped nuts and brown sugar\nserved warm with custard and maybe strawberry / apricot jam / preserve , or set firm and cold with ice-cream or sweetened greek-style yoghurt\nor the baked dessert could be left to cool somewhat and then topped with a nice vanilla egg-custard , left to set , then topped as before with toasted oats , candied ginger or whatever\nwith acknowledgments to toni gifford's excellent ginger peach oatmeal #112474 which i spotted the other day which must have been there at the back of my mind for the idea about peaches !\njust ideas running wild through my head !\ndo enjoy eating , and maybe playing with this recipe ! :)\nTags:\n15-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nfor-1-or-2\ngranola-and-porridge\nbreakfast\ndesserts\neggs-dairy\neasy\neuropean\nbeginner-cook\nkosher\nvegetarian\ngrains\ndietary\nspicy\ncomfort-food\ninexpensive\negg-free\nfree-of-something\npasta-rice-and-grains\nbrunch\ntaste-mood\nsweet\nnumber-of-servings", "text_length": 3851 }, { "id": "107441", "title": "julia child cabbage stuffed with leftover turkey and sausage", "description": "this layered extravaganza is deliciously slow-cooked, and is a wonderful way to use your leftover turkey from the holidays! makes a good after-thanksgiving or new year's eve/day dinner party dish. original recipe was from", "minutes": 140, "ingredients": [ "cabbage", "lean salt pork", "onions", "carrot", "onion", "cooked turkey", "sausage meat", "eggs", "garlic", "salt", "pepper", "thyme", "allspice", "beef stock", "crushed tomatoes", "butter", "olive oil" ], "steps": [ "special equipment: oven-safe large 2 1 / 2 or 3 quart round-bottomed bowl", "two days prior to making the dish: remove the core from the cabbage , wrap the head tightly in plastic , and place it in the freezer", "the day you're going to make the dish thaw the frozen head in hot water and the leaves will easily peel off", "preheat oven to 400 degrees f", "in a pot , boil some water", "blanch the slices of salt pork by immersing them in the boiling water for 2 to 3 minutes , then rinse them in cold water to halt the cooking and pat them dry", "in a skillet over medium heat , heat 1 tablespoon of butter with 1 tablespoon of olive oil and saut the minced onions until tender , about 7 minutes", "take 3 / 4 of the cooked onions and set aside for stuffing", "take the remaining cooked onions and set them aside for the sauce", "using 1 tablespoon of olive oil , in a small pan over medium heat lightly brown the carrot and thinly sliced onion , about 5 minutes", "in a mixing bowl , combine the ground cooked turkey , sausage , eggs , cloves , salt , pepper , thyme , allspice , and the cooked onions reserved for the stuffing , and mix well", "add 5 tablespoons of the stock and mix", "take the large oven-safe round-bottomed bowl and line the bottom of it with half of the blanched salt pork strips , then lay half of the sliced carrots and onions on top", "take the peeled cabbage leaves and select the largest and best to line the bottom and sides of the bowl- place the leaves with the ends down and the stem-side up", "spread a layer of the stuffing mixture , about 1 / 2-inch thick , on the bottom and sides of the bowl , then press some smaller cabbage leaves on top of the stuffing", "repeat the process until the bowl is filled to within 1 / 2-inch of the top , occasionally slipping a large green leaf down the sides of the bowl , if necessary , to be sure that no gaps appear between the leaves", "cover with a final layer of cabbage leaves and the remaining pork and carrot / onion mixture , then pour in enough beef stock to come within 1 inch of the bowl rim", "place the bowl on a pan and place in the lower-middle section of the preheated oven", "cook for 30 minutes- the cabbage should simmer", "reduce oven temperature to 350 degrees f and continue to bake for 1 1 / 2 to 2 hours", "it is done when you place a thermometer into the thickest part of the bowl and the temperature reads 165 degrees f", "check it occasionally as it bakes- you want to keep the cabbage at a slow simmer , and you might need to add additional stock if too much evaporates", "when the cabbage is almost done and there's only about 15 minutes left for it to bake , prepare the sauce: over medium heat in a saucepan , stir together the tomato and the remaining cooked minced onion , and simmer for 10 minutes", "remove the cabbage from the oven , remove the pork , carrot , and onion from the top layer , and drain off 1 cup of the liquid from the bowl", "add the liquid to the tomato mixture and simmer an additional 5 minutes", "place a warm serving dish upside-down over the bowl and , while holding the dish in place , carefully un-mold the cabbage by turning bowl and dish over", "remove the pork , carrot , and onion mixture from where it was on the bottom of the bowl", "in a saute pan , brown the pork strips", "to serve , pour the tomato sauce around the base of the molded cabbage and garnish with the browned pork strips" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "main-dish", "pork", "poultry", "vegetables", "french", "oven", "european", "diabetic", "dinner-party", "holiday-event", "turkey", "stove-top", "dietary", "christmas", "thanksgiving", "meat", "pork-sausage", "equipment", "4-hours-or-less" ], "nutrition": { "calories": 421.4, "total_fat": 41.0, "sugar": 41.0, "sodium": 37.0, "protein": 54.0, "saturated_fat": 46.0, "carbohydrates": 6.0 }, "raw_text": "julia child cabbage stuffed with leftover turkey and sausage\nIngredients:\ncabbage\nlean salt pork\nonions\ncarrot\nonion\ncooked turkey\nsausage meat\neggs\ngarlic\nsalt\npepper\nthyme\nallspice\nbeef stock\ncrushed tomatoes\nbutter\nolive oil\nSteps:\nspecial equipment: oven-safe large 2 1 / 2 or 3 quart round-bottomed bowl\ntwo days prior to making the dish: remove the core from the cabbage , wrap the head tightly in plastic , and place it in the freezer\nthe day you're going to make the dish thaw the frozen head in hot water and the leaves will easily peel off\npreheat oven to 400 degrees f\nin a pot , boil some water\nblanch the slices of salt pork by immersing them in the boiling water for 2 to 3 minutes , then rinse them in cold water to halt the cooking and pat them dry\nin a skillet over medium heat , heat 1 tablespoon of butter with 1 tablespoon of olive oil and saut the minced onions until tender , about 7 minutes\ntake 3 / 4 of the cooked onions and set aside for stuffing\ntake the remaining cooked onions and set them aside for the sauce\nusing 1 tablespoon of olive oil , in a small pan over medium heat lightly brown the carrot and thinly sliced onion , about 5 minutes\nin a mixing bowl , combine the ground cooked turkey , sausage , eggs , cloves , salt , pepper , thyme , allspice , and the cooked onions reserved for the stuffing , and mix well\nadd 5 tablespoons of the stock and mix\ntake the large oven-safe round-bottomed bowl and line the bottom of it with half of the blanched salt pork strips , then lay half of the sliced carrots and onions on top\ntake the peeled cabbage leaves and select the largest and best to line the bottom and sides of the bowl- place the leaves with the ends down and the stem-side up\nspread a layer of the stuffing mixture , about 1 / 2-inch thick , on the bottom and sides of the bowl , then press some smaller cabbage leaves on top of the stuffing\nrepeat the process until the bowl is filled to within 1 / 2-inch of the top , occasionally slipping a large green leaf down the sides of the bowl , if necessary , to be sure that no gaps appear between the leaves\ncover with a final layer of cabbage leaves and the remaining pork and carrot / onion mixture , then pour in enough beef stock to come within 1 inch of the bowl rim\nplace the bowl on a pan and place in the lower-middle section of the preheated oven\ncook for 30 minutes- the cabbage should simmer\nreduce oven temperature to 350 degrees f and continue to bake for 1 1 / 2 to 2 hours\nit is done when you place a thermometer into the thickest part of the bowl and the temperature reads 165 degrees f\ncheck it occasionally as it bakes- you want to keep the cabbage at a slow simmer , and you might need to add additional stock if too much evaporates\nwhen the cabbage is almost done and there's only about 15 minutes left for it to bake , prepare the sauce: over medium heat in a saucepan , stir together the tomato and the remaining cooked minced onion , and simmer for 10 minutes\nremove the cabbage from the oven , remove the pork , carrot , and onion from the top layer , and drain off 1 cup of the liquid from the bowl\nadd the liquid to the tomato mixture and simmer an additional 5 minutes\nplace a warm serving dish upside-down over the bowl and , while holding the dish in place , carefully un-mold the cabbage by turning bowl and dish over\nremove the pork , carrot , and onion mixture from where it was on the bottom of the bowl\nin a saute pan , brown the pork strips\nto serve , pour the tomato sauce around the base of the molded cabbage and garnish with the browned pork strips\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nmain-dish\npork\npoultry\nvegetables\nfrench\noven\neuropean\ndiabetic\ndinner-party\nholiday-event\nturkey\nstove-top\ndietary\nchristmas\nthanksgiving\nmeat\npork-sausage\nequipment\n4-hours-or-less", "text_length": 3833 }, { "id": "128411", "title": "chicken pie traditional south african style", "description": "chicken pie is one of our favourite dinner or festive dishes. of course, as with all traditional dishes the world over, there are many slight variations, although the spices should be the same as given here. this recipe is about as close to the genuine old-fashioned one as possible, and although seasonings can be varied, subtle nutmeg and clove are non-negotiable! as modern supermarket chickens cannot compare to the flavour of my grannies' and mom's free-range birds, do shop for a plump, golden bird and avoid pale, thin-looking specimens. is sago easily obtainable in the us? it looks like tapioca, only much smaller. sago is also necessary, really, to thicken the sauce. this recipe is juicy but never watery. don't mind my lengthy instructions: i hope it makes the easy recipe easier for you. this is great food to take to a potluck dinner, but it should not be served cold. time to prepare is a guess -- many factors can affect it. for the pastry lid i recommend using recipe #197151, otherwise use flaky/puff pastry. i give the metric amounts in brackets). note: as a traditional recipe, nothing in the way of veggies are added. it is meant to be purely a chicken pie, apart from the ham slices used.", "minutes": 120, "ingredients": [ "frozen puff pastry", "whole chicken", "water", "instant chicken bouillon granules", "sago", "flour", "garlic and herb seasoning", "fresh garlic cloves", "fresh coarse ground black pepper", "ground nutmeg", "ground cloves", "fresh lemon juice", "seasoning salt", "fresh thyme leave", "fresh rosemary", "eggs", "ham" ], "steps": [ "about the chicken: it's hard to get a chicken larger than 3 lbs", "buy a nice chubby chicken , and make up the shortfall with a pack of chicken pieces", "we prefer the brown meat , which is more flavourful than breasts)", "defrost the pastry in the fridge or at room temperature , but make sure it stays cool", "if you made my gran's sour cream pastry , keep in plastic wrap in fridge until needed", "use a large pot , like a soup pot", "add the water , and then the whole chicken , any extra fat removed", "add giblets as well , if available", "sprinkle over the stock powder or granules: please", "put on lid", "bring to boil , turn down heat , keep lid on , and boil chicken gently until almost tender , about 45 minutes", "then soak the sago granules in a little warm water -- they swell a little -- and add , stirring it into the water around the chicken", "simmer with lid on until chicken flesh almost falls from bones , and the sago has turned into translucent little pearls", "take chicken out of the sauce and leave in a dish to cool down", "leave the sauce in the pot , but give the bottom a good scrape to loosen the bits that stick", "bits of meat can stay in the sauce , just lift out any bones with a slotted spoon: the wing", "when the chicken and sauce have both cooled down enough , take all the bones from the chicken , and cut up the meat", "this is a messy job , but be careful to remove all small bones", "use all meat and skin", "don't cut up meat too finely -- bite-sized", "rub soft meat and skin off carcass and wings so you use it all", "then , with a slotted spoon , remove remaining meaty bits from the sauce in the pot , and add all edibles to the chicken meat , discarding small bones", "don't worry about the sauce in the pot: it will still have bits in it", "add the flour to the sauce , and whisk in smoothly", "a wire whisk usually does the job with no lumps remaining", "add all the flavourings to the sauce , and taste the result -- chickens differ , flavourings differ", "adjust to your taste", "be especially careful not to oversalt , so taste before you add the salt", "beat the eggs in a bowl , and add to the sauce", "now add the chopped chicken to the pot again", "stir through with wooden spoon", "taste again: you might want more seasoning at this stage , and you can also add a touch of chilli , if you like", "set oven at 220 deg c", "on a floured board , roll pastry out thinner and to fit the top of your dish", "beat an extra egg in a small bowl", "using a suitable oven dish , scrape the chicken with its sauce into the dish", "slice up the ham , and scatter over the top", "this filling should come up to within 1 1 / 2 inch , or 3 cm from the top of the dish", "paint the edges of the dish with beaten egg to help the pastry stick , then cover loosely with the puff pastry", "do not stretch: leave a bit of slack , as the pastry will shrink as it bakes", "press the edges neatly with your fingers all around the dish , then cut off excess pastry with scissors or a sharp knife", "brush the pastry with the extra beaten egg", "put into the hot oven", "after 15 minutes , turn heat down to 180 deg c and bake for about 1 hour or until pastry is puffed up and golden , and you can see the filling sizzling underneath", "suggested side dishes: south african yellow rice or roast potatoes , steamed green beans , sweet potatoes , and a tomato salad", "although the recipe sounds long , it's really worth making and it's a favourite with every age group" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "south-african", "main-dish", "poultry", "african", "dietary", "meat", "4-hours-or-less" ], "nutrition": { "calories": 935.5, "total_fat": 98.0, "sugar": 3.0, "sodium": 98.0, "protein": 102.0, "saturated_fat": 88.0, "carbohydrates": 12.0 }, "raw_text": "chicken pie traditional south african style\nIngredients:\nfrozen puff pastry\nwhole chicken\nwater\ninstant chicken bouillon granules\nsago\nflour\ngarlic and herb seasoning\nfresh garlic cloves\nfresh coarse ground black pepper\nground nutmeg\nground cloves\nfresh lemon juice\nseasoning salt\nfresh thyme leave\nfresh rosemary\neggs\nham\nSteps:\nabout the chicken: it's hard to get a chicken larger than 3 lbs\nbuy a nice chubby chicken , and make up the shortfall with a pack of chicken pieces\nwe prefer the brown meat , which is more flavourful than breasts)\ndefrost the pastry in the fridge or at room temperature , but make sure it stays cool\nif you made my gran's sour cream pastry , keep in plastic wrap in fridge until needed\nuse a large pot , like a soup pot\nadd the water , and then the whole chicken , any extra fat removed\nadd giblets as well , if available\nsprinkle over the stock powder or granules: please\nput on lid\nbring to boil , turn down heat , keep lid on , and boil chicken gently until almost tender , about 45 minutes\nthen soak the sago granules in a little warm water -- they swell a little -- and add , stirring it into the water around the chicken\nsimmer with lid on until chicken flesh almost falls from bones , and the sago has turned into translucent little pearls\ntake chicken out of the sauce and leave in a dish to cool down\nleave the sauce in the pot , but give the bottom a good scrape to loosen the bits that stick\nbits of meat can stay in the sauce , just lift out any bones with a slotted spoon: the wing\nwhen the chicken and sauce have both cooled down enough , take all the bones from the chicken , and cut up the meat\nthis is a messy job , but be careful to remove all small bones\nuse all meat and skin\ndon't cut up meat too finely -- bite-sized\nrub soft meat and skin off carcass and wings so you use it all\nthen , with a slotted spoon , remove remaining meaty bits from the sauce in the pot , and add all edibles to the chicken meat , discarding small bones\ndon't worry about the sauce in the pot: it will still have bits in it\nadd the flour to the sauce , and whisk in smoothly\na wire whisk usually does the job with no lumps remaining\nadd all the flavourings to the sauce , and taste the result -- chickens differ , flavourings differ\nadjust to your taste\nbe especially careful not to oversalt , so taste before you add the salt\nbeat the eggs in a bowl , and add to the sauce\nnow add the chopped chicken to the pot again\nstir through with wooden spoon\ntaste again: you might want more seasoning at this stage , and you can also add a touch of chilli , if you like\nset oven at 220 deg c\non a floured board , roll pastry out thinner and to fit the top of your dish\nbeat an extra egg in a small bowl\nusing a suitable oven dish , scrape the chicken with its sauce into the dish\nslice up the ham , and scatter over the top\nthis filling should come up to within 1 1 / 2 inch , or 3 cm from the top of the dish\npaint the edges of the dish with beaten egg to help the pastry stick , then cover loosely with the puff pastry\ndo not stretch: leave a bit of slack , as the pastry will shrink as it bakes\npress the edges neatly with your fingers all around the dish , then cut off excess pastry with scissors or a sharp knife\nbrush the pastry with the extra beaten egg\nput into the hot oven\nafter 15 minutes , turn heat down to 180 deg c and bake for about 1 hour or until pastry is puffed up and golden , and you can see the filling sizzling underneath\nsuggested side dishes: south african yellow rice or roast potatoes , steamed green beans , sweet potatoes , and a tomato salad\nalthough the recipe sounds long , it's really worth making and it's a favourite with every age group\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\nsouth-african\nmain-dish\npoultry\nafrican\ndietary\nmeat\n4-hours-or-less", "text_length": 3826 }, { "id": "7351", "title": "basic divinity", "description": "i adopted this recipe because a dear friend of mine is very fond of divinity - it remind him of his grandmother - and i hope to make it for him next holiday season. :) i will at that time edit the directions to be somewhat less lengthy...", "minutes": 0, "ingredients": [ "white sugar", "light corn syrup", "water", "salt", "egg whites", "vanilla extract", "nuts", "cherries", "orange rind" ], "steps": [ "let it simmer until you need the thermometer", "prewarm the thermometer", "separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer", "fill a glass with ice cubes and water", "to make dropped divinities , you will need 2 cookie sheets , topped with greased wax paper", "for squares , use a greased and wax paper-lined 8 x 8-inch pan", "measure the sugar , corn syrup , ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid", "dissolve the sugar , stirring constantly with a wooden spoon over low heat", "syrup will become clear , gritty sounds will cease , and the spoon will glide smoothly over the bottom of the pan", "increase the heat to medium and bring to a boil", "optional: cover pan with a square of wax paper and lid , pushing down firmly", "steam for 2 to 3 minutes to dissolve the sugar crystals", "wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath", "introduce the prewarmed thermometer", "no need to stir", "beat the egg whites until stiff but not dry", "if your mixer is a heavy duty one , you can wait until the bubbles in the syrup become very large and airy before beating the egg whites", "otherwise , do it now when the thermometer registers 240 degrees f", "test the syrup when the thermometer registers 246 degrees f", "continue testing until it reach the firm-ball stage , 246 to 260 degrees f", "syrup will be hard to scrape up in ice water", "it will have to be forced into a ball , but once formed , it should hold its shape but give under pressure", "return the thermometer to the hot water bath to soak clean", "dribble the syrup into the egg whites in a slow , steady stream , beating at slow speed", "tilt the syrup pan to get the last drop but do not scrape the pan", "once the syrup is completely incorporated , change to a flat whip if you have one", "have patience and continue beating", "the amount of time you spend mixing depends on the power of your mixer", "if you have a heavy duty or commercial one , you can go to full speed and make the divinity in less than 5 minutes", "with less powerful ones , it can take up to 20 minutes", "the important thing is to beat at the highest speed of your mixer", "also if it is a hot and humid day , it will take longer also", "test the divinity", "the first and most important test occurs when you lift the beaters", "if the candy falls back in ribbons that immediately merge back into the batter , it isn't done", "eventually , a stationary column will form between the beaters and the bowl", "candy will lose its sheen / gloss and stop being sticky", "a teaspoonful dropped onto wax paper will hold its shape , even a peak", "if you machine is laboring and the candy is not quite there yet , you have two choices: pour anyway and put into a frost free freezer to set up", "or finish by hand", "fold in the flavorings and nuts and / or other optional items using the mixer or if very thick , a wooden spoon", "drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan", "dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner", "a neat trick is to put the candy into a pastry bag and pipe onto the wax paper", "if you spread it in the pan , you will have to wait up to 24 hours before it is ready", "but you maybe one of those that think it is better when it is 24 hours old", "score and cut into squares", "store in an airtight container at room temperature or in a refrigerator", "recipe cannot be doubled", "it can be frozen but not for extended periods of time" ], "tags": [ "weeknight", "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "low-protein", "healthy", "desserts", "candy", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "healthy-2", "low-in-something" ], "nutrition": { "calories": 513.5, "total_fat": 18.0, "sugar": 314.0, "sodium": 9.0, "protein": 11.0, "saturated_fat": 7.0, "carbohydrates": 34.0 }, "raw_text": "basic divinity\nIngredients:\nwhite sugar\nlight corn syrup\nwater\nsalt\negg whites\nvanilla extract\nnuts\ncherries\norange rind\nSteps:\nlet it simmer until you need the thermometer\nprewarm the thermometer\nseparate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer\nfill a glass with ice cubes and water\nto make dropped divinities , you will need 2 cookie sheets , topped with greased wax paper\nfor squares , use a greased and wax paper-lined 8 x 8-inch pan\nmeasure the sugar , corn syrup , ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid\ndissolve the sugar , stirring constantly with a wooden spoon over low heat\nsyrup will become clear , gritty sounds will cease , and the spoon will glide smoothly over the bottom of the pan\nincrease the heat to medium and bring to a boil\noptional: cover pan with a square of wax paper and lid , pushing down firmly\nsteam for 2 to 3 minutes to dissolve the sugar crystals\nwash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath\nintroduce the prewarmed thermometer\nno need to stir\nbeat the egg whites until stiff but not dry\nif your mixer is a heavy duty one , you can wait until the bubbles in the syrup become very large and airy before beating the egg whites\notherwise , do it now when the thermometer registers 240 degrees f\ntest the syrup when the thermometer registers 246 degrees f\ncontinue testing until it reach the firm-ball stage , 246 to 260 degrees f\nsyrup will be hard to scrape up in ice water\nit will have to be forced into a ball , but once formed , it should hold its shape but give under pressure\nreturn the thermometer to the hot water bath to soak clean\ndribble the syrup into the egg whites in a slow , steady stream , beating at slow speed\ntilt the syrup pan to get the last drop but do not scrape the pan\nonce the syrup is completely incorporated , change to a flat whip if you have one\nhave patience and continue beating\nthe amount of time you spend mixing depends on the power of your mixer\nif you have a heavy duty or commercial one , you can go to full speed and make the divinity in less than 5 minutes\nwith less powerful ones , it can take up to 20 minutes\nthe important thing is to beat at the highest speed of your mixer\nalso if it is a hot and humid day , it will take longer also\ntest the divinity\nthe first and most important test occurs when you lift the beaters\nif the candy falls back in ribbons that immediately merge back into the batter , it isn't done\neventually , a stationary column will form between the beaters and the bowl\ncandy will lose its sheen / gloss and stop being sticky\na teaspoonful dropped onto wax paper will hold its shape , even a peak\nif you machine is laboring and the candy is not quite there yet , you have two choices: pour anyway and put into a frost free freezer to set up\nor finish by hand\nfold in the flavorings and nuts and / or other optional items using the mixer or if very thick , a wooden spoon\ndrop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan\ndripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner\na neat trick is to put the candy into a pastry bag and pipe onto the wax paper\nif you spread it in the pan , you will have to wait up to 24 hours before it is ready\nbut you maybe one of those that think it is better when it is 24 hours old\nscore and cut into squares\nstore in an airtight container at room temperature or in a refrigerator\nrecipe cannot be doubled\nit can be frozen but not for extended periods of time\nTags:\nweeknight\n15-minutes-or-less\ntime-to-make\ncourse\npreparation\noccasion\nlow-protein\nhealthy\ndesserts\ncandy\ndietary\nlow-sodium\nlow-cholesterol\nlow-saturated-fat\nhealthy-2\nlow-in-something", "text_length": 3818 }, { "id": "196010", "title": "flambe showstopper baked alaska", "description": "the history of baked alaska thanks to charles ranhofer, chef at the famous delmonico's restaurant in new york, for creating this spectacular cake to celebrate the united states purchase of alaska from the russians. ranhofer is said to have invented it to commemorate seward's purchase of alaska in 1867. it was, at first, called alaska-florida cake, but was soon changed to baked alaska. it is was supposedly later popularized worldwide by jean giroix, chef in 1895 at the hotel de paris in monte carlo. please don't hesitate to refreeze if the ice cream starts to soften. the key to success for this recipe is to keep the ice cream as cold as possible and turn up the oven as high as it will go. worried about salmonella: egg safety i’ve never had any trouble when making this because i took the precautions. always purchase your eggs from a reputable source, a place you can trust with your life. please! don't use eggs after the expiration date on the carton. but salmonella could sneak into some eggs, so just be cautious about serving young kids or the elderly or to people who have health problems. do read through directions before making.", "minutes": 60, "ingredients": [ "milk", "unsalted butter", "eggs", "sugar", "all-purpose flour", "baking powder", "salt", "pure vanilla extract", "ice cream", "egg whites", "liquor", "strawberry" ], "steps": [ "sponge cake:", "in a small saucepan , warm the milk and 2 teaspoons butter together over medium-low heat", "in an electric mixer beat the eggs and 1 cup of the sugar on medium-high speed until the mixture is pale yellow , thick , and has tripled in volume , about 8 minutes", "with the mixer on low , beat in the warm milk mixture", "sift the flour , baking powder , and salt into a medium-size mixing bowl", "fold the flour mixture into the egg mixture and blend thoroughly until smooth", "add the vanilla and mix gently", "grease a 17 x 12-inch baking pan or jelly-roll pan very generously with butter", "sprinkle evenly with the remaining 2 tablespoons sugar", "pour the cake batter into the pan , spreading it evenly", "bake until the cake springs back when touched , about 15 minutes", "cool for about 2 minutes , then gently flip it out onto a large wire rack or a large sheet of parchment paper", "let cool completely", "place the inverted 5-cup-capacity metal bowl in one corner of the sponge cake trace and cut out the circle and place aside", "spray the metal bowl with cooking spray", "line with plastic", "layer the bottom and side of the bowl with sponge cake", "you may drizzle with optional liquor and or jam of choice", "fill 1 / 3 to 1 / 2 way up with the ice cream", "layer optional berries if using", "if any sponge cake is leftover place sponge layer then fill with remaining ice cream", "(if there is any cake or ice cream leftover it`s for the chef or little people that helped", ")", "top with the circle of cake that was set aside and cover surface with plastic wrap , press to remove air bubbles and place in freezer", "freeze until ice cream is very hard , at least 2 hours or up to 24 hours", "meringue:", "beat the egg whites with an electric mixer until soft peaks form", "add the sugar and beat until the meringue is stiff and glossy", "remove the cake from the freezer and place serving dish removing plastic", "with a rubber spatula , carefully spread the meringue evenly over the tops and sides of the cake", "making peaks in the meringue", "with a small blow torch , brown the meringue", "optional:", "to brown it in the oven , preheat the oven to 400f", "put the baked alaska in the hot oven until the meringue is tinged golden brown , 2 to 4 minutes", "or use a hand torch to brown all meringue", "optional baking:", "preheat oven to 500 or higher if you have a higher setting", "place frozen dome on parchment paper covered frozen cookie sheet pan", "spread meringue over cake", "if ice cream starts to soften , return cake to freezer for 15 minutes", "place in oven , and bake until meringue just starts to brown , 1 to 2 minutes", "remove from oven", "flambe option:", "to flambe successfully , choose a high alcohol content liquor-- 80 proof or higher", "before browning the dessert , embed it like a small cup in the meringue", "just before serving , place 1 / 4 cup liquor and a ladle in a small saucepan", "heat the ladle and the liquor just until the liquor begins to bubble", "immediately ask someone to turn out the lights", "ladle part of the liquor into the eggshell and ignite it with a match", "as the liquor burns , fill the warmed ladle half full with more of the warmed liquor and drizzle it slowly into the eggshell , raising the ladle as high as you safely can", "the flame will go out by itself when the alcohol burns off", "walla ! here comes the ooohhhh`s and aaahhhh`s !" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "desserts", "eggs-dairy", "american", "oven", "dinner-party", "holiday-event", "winter", "frozen-desserts", "eggs", "freezer", "dietary", "christmas", "low-sodium", "seasonal", "pacific-northwest", "low-in-something", "taste-mood", "sweet", "equipment", "small-appliance", "mixer", "presentation", "served-cold", "served-hot" ], "nutrition": { "calories": 562.3, "total_fat": 34.0, "sugar": 248.0, "sodium": 12.0, "protein": 29.0, "saturated_fat": 60.0, "carbohydrates": 25.0 }, "raw_text": "flambe showstopper baked alaska\nIngredients:\nmilk\nunsalted butter\neggs\nsugar\nall-purpose flour\nbaking powder\nsalt\npure vanilla extract\nice cream\negg whites\nliquor\nstrawberry\nSteps:\nsponge cake:\nin a small saucepan , warm the milk and 2 teaspoons butter together over medium-low heat\nin an electric mixer beat the eggs and 1 cup of the sugar on medium-high speed until the mixture is pale yellow , thick , and has tripled in volume , about 8 minutes\nwith the mixer on low , beat in the warm milk mixture\nsift the flour , baking powder , and salt into a medium-size mixing bowl\nfold the flour mixture into the egg mixture and blend thoroughly until smooth\nadd the vanilla and mix gently\ngrease a 17 x 12-inch baking pan or jelly-roll pan very generously with butter\nsprinkle evenly with the remaining 2 tablespoons sugar\npour the cake batter into the pan , spreading it evenly\nbake until the cake springs back when touched , about 15 minutes\ncool for about 2 minutes , then gently flip it out onto a large wire rack or a large sheet of parchment paper\nlet cool completely\nplace the inverted 5-cup-capacity metal bowl in one corner of the sponge cake trace and cut out the circle and place aside\nspray the metal bowl with cooking spray\nline with plastic\nlayer the bottom and side of the bowl with sponge cake\nyou may drizzle with optional liquor and or jam of choice\nfill 1 / 3 to 1 / 2 way up with the ice cream\nlayer optional berries if using\nif any sponge cake is leftover place sponge layer then fill with remaining ice cream\n(if there is any cake or ice cream leftover it`s for the chef or little people that helped\n)\ntop with the circle of cake that was set aside and cover surface with plastic wrap , press to remove air bubbles and place in freezer\nfreeze until ice cream is very hard , at least 2 hours or up to 24 hours\nmeringue:\nbeat the egg whites with an electric mixer until soft peaks form\nadd the sugar and beat until the meringue is stiff and glossy\nremove the cake from the freezer and place serving dish removing plastic\nwith a rubber spatula , carefully spread the meringue evenly over the tops and sides of the cake\nmaking peaks in the meringue\nwith a small blow torch , brown the meringue\noptional:\nto brown it in the oven , preheat the oven to 400f\nput the baked alaska in the hot oven until the meringue is tinged golden brown , 2 to 4 minutes\nor use a hand torch to brown all meringue\noptional baking:\npreheat oven to 500 or higher if you have a higher setting\nplace frozen dome on parchment paper covered frozen cookie sheet pan\nspread meringue over cake\nif ice cream starts to soften , return cake to freezer for 15 minutes\nplace in oven , and bake until meringue just starts to brown , 1 to 2 minutes\nremove from oven\nflambe option:\nto flambe successfully , choose a high alcohol content liquor-- 80 proof or higher\nbefore browning the dessert , embed it like a small cup in the meringue\njust before serving , place 1 / 4 cup liquor and a ladle in a small saucepan\nheat the ladle and the liquor just until the liquor begins to bubble\nimmediately ask someone to turn out the lights\nladle part of the liquor into the eggshell and ignite it with a match\nas the liquor burns , fill the warmed ladle half full with more of the warmed liquor and drizzle it slowly into the eggshell , raising the ladle as high as you safely can\nthe flame will go out by itself when the alcohol burns off\nwalla ! here comes the ooohhhh`s and aaahhhh`s !\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\ndesserts\neggs-dairy\namerican\noven\ndinner-party\nholiday-event\nwinter\nfrozen-desserts\neggs\nfreezer\ndietary\nchristmas\nlow-sodium\nseasonal\npacific-northwest\nlow-in-something\ntaste-mood\nsweet\nequipment\nsmall-appliance\nmixer\npresentation\nserved-cold\nserved-hot", "text_length": 3814 }, { "id": "39387", "title": "sweet kolache recipe", "description": "czechoslovakian dessert that has become popular as a traditional texas festival treat. can also be made as a savory dish. a cabbage filling is also given here as an example of a savory alternative. note: allow extra time for rehydrating if using the dry prune filling.", "minutes": 195, "ingredients": [ "dry yeast", "water", "sugar", "butter", "egg yolks", "milk", "flour", "salt", "cinnamon", "poppy seeds", "cabbage", "black pepper", "dried pitted prunes", "lemons, rind of", "dried apricots", "dry curd cottage cheese", "cream cheese", "egg yolk", "lemon, zest of", "lemon juice", "lemon, rind of", "vanilla" ], "steps": [ "prepare fillings and topping desired and set aside until ready to use", "for posypka topping mix all ingredients together until mixture resembles coarse meal", "for poppyseed filling combine poppyseeds , sugar and milk , and cook over medium heat until mixture begins to thicken", "add butter , then flour which has been dissolved in a little bit of water", "cook , stirring constantly until poppyseed is done , at least 30 minutes", "allow to cool before use", "leftover filling can be frozen", "for cabbage filling fry the cabbage in the butter until soft", "add the salt , black pepper , sugar and flour , and fry until golden brown , being careful not to burn", "for prune filling place the prunes in a bowl and cover them completely with boiling water", "let them sit overnight to rehydrate", "drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor", "add the cinnamon , sugar , and lemon zest", "mix thoroughly", "fills 24 kolaches", "for apricot filling cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out", "do not cover or fruit turns dark", "add 1 1 / 2 cups sugar or more to taste and mash with a potato masher until well blended", "filling for about 2 dozen kolaches", "for cottage cheese filling mix all ingredients together until blended", "if cheese is too moist , add very finely rolled crackers , about 10 or 12 to absorb liquid", "if using country-style cottage cheese , cream cheese can be omitted or used for added flavor , according to taste", "if using cottage cheese as a filling , be sure to enclose cheese in the dough", "spread dough balls out , place cheese in the middle and pinch all sides together to seal completely", "place sealed side down on the greased pan and butter the pastry", "let rise until light , sprinkle with topping and bake", "for cream cheese filling soften the cream cheese", "beat remaining ingredients together with cream cheese in a medium-sized bowl", "filling for about 2 dozen kolaches", "to make dough and assemble kolaches dissolve yeast in the 1 / 2 cup warm water in a tall glass , sprinkle with 1 teaspoon sugar and set aside to proof", "in a large bowl , cream sugar and butter , add egg yolks and salt and mix well", "add the dissolved yeast , 1 cup of the flour and mix slowly with an electric mixer", "add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon", "knead in enough of the remaining flour to make a moderately soft dough", "continue kneading until smooth and elastic , about 5 minutes", "place dough in a greased bowl , turn once to grease surface", "cover and let rise until doubled in bulk , about 1 to 1 1 / 2 hours", "punch dough down and turn out onto lightly floured surface", "pinch off egg size portions and roll into a ball using the palm of your hands in circular motion", "place about 1 inch apart on greased pans", "brush kolaches with melted butter , cover with a cloth and let rise until light , about 1 hour", "use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling", "sprinkle with posypka topping and let rise again for 20 minutes", "bake in a preheated 425f oven for about 10-15 minutes", "brush kolaches with melted butter as they come out of the oven" ], "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-large-groups", "breads", "eggs-dairy", "fruit", "vegetables", "american", "southwestern-united-states", "oven", "european", "kid-friendly", "coffee-cakes", "cheese", "stove-top", "czech", "dietary", "yeast", "equipment", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 1012.9, "total_fat": 62.0, "sugar": 363.0, "sodium": 36.0, "protein": 35.0, "saturated_fat": 105.0, "carbohydrates": 49.0 }, "raw_text": "sweet kolache recipe\nIngredients:\ndry yeast\nwater\nsugar\nbutter\negg yolks\nmilk\nflour\nsalt\ncinnamon\npoppy seeds\ncabbage\nblack pepper\ndried pitted prunes\nlemons, rind of\ndried apricots\ndry curd cottage cheese\ncream cheese\negg yolk\nlemon, zest of\nlemon juice\nlemon, rind of\nvanilla\nSteps:\nprepare fillings and topping desired and set aside until ready to use\nfor posypka topping mix all ingredients together until mixture resembles coarse meal\nfor poppyseed filling combine poppyseeds , sugar and milk , and cook over medium heat until mixture begins to thicken\nadd butter , then flour which has been dissolved in a little bit of water\ncook , stirring constantly until poppyseed is done , at least 30 minutes\nallow to cool before use\nleftover filling can be frozen\nfor cabbage filling fry the cabbage in the butter until soft\nadd the salt , black pepper , sugar and flour , and fry until golden brown , being careful not to burn\nfor prune filling place the prunes in a bowl and cover them completely with boiling water\nlet them sit overnight to rehydrate\ndrain the liquid off and mash prunes thoroughly with a fork or run them through a food processor\nadd the cinnamon , sugar , and lemon zest\nmix thoroughly\nfills 24 kolaches\nfor apricot filling cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out\ndo not cover or fruit turns dark\nadd 1 1 / 2 cups sugar or more to taste and mash with a potato masher until well blended\nfilling for about 2 dozen kolaches\nfor cottage cheese filling mix all ingredients together until blended\nif cheese is too moist , add very finely rolled crackers , about 10 or 12 to absorb liquid\nif using country-style cottage cheese , cream cheese can be omitted or used for added flavor , according to taste\nif using cottage cheese as a filling , be sure to enclose cheese in the dough\nspread dough balls out , place cheese in the middle and pinch all sides together to seal completely\nplace sealed side down on the greased pan and butter the pastry\nlet rise until light , sprinkle with topping and bake\nfor cream cheese filling soften the cream cheese\nbeat remaining ingredients together with cream cheese in a medium-sized bowl\nfilling for about 2 dozen kolaches\nto make dough and assemble kolaches dissolve yeast in the 1 / 2 cup warm water in a tall glass , sprinkle with 1 teaspoon sugar and set aside to proof\nin a large bowl , cream sugar and butter , add egg yolks and salt and mix well\nadd the dissolved yeast , 1 cup of the flour and mix slowly with an electric mixer\nadd the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon\nknead in enough of the remaining flour to make a moderately soft dough\ncontinue kneading until smooth and elastic , about 5 minutes\nplace dough in a greased bowl , turn once to grease surface\ncover and let rise until doubled in bulk , about 1 to 1 1 / 2 hours\npunch dough down and turn out onto lightly floured surface\npinch off egg size portions and roll into a ball using the palm of your hands in circular motion\nplace about 1 inch apart on greased pans\nbrush kolaches with melted butter , cover with a cloth and let rise until light , about 1 hour\nuse your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling\nsprinkle with posypka topping and let rise again for 20 minutes\nbake in a preheated 425f oven for about 10-15 minutes\nbrush kolaches with melted butter as they come out of the oven\nTags:\nweeknight\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nfor-large-groups\nbreads\neggs-dairy\nfruit\nvegetables\namerican\nsouthwestern-united-states\noven\neuropean\nkid-friendly\ncoffee-cakes\ncheese\nstove-top\nczech\ndietary\nyeast\nequipment\nnumber-of-servings\n4-hours-or-less", "text_length": 3813 }, { "id": "515280", "title": "tasty crockpot cheese baked rigatoni you will be using a pan to", "description": "i have made adjustments to this recipe. i love a good baked rigatoni and as much as i love baked cheese, i find that when cooked in the oven the meal turns out dry and i wanted to make a rigatoni that wasn't dry and the cheese was melted throughout. i also don't like too much sauce and prefer a nice balance, so i make this version. i did this by starting the meal on the stove and finishing in the crockpot and it tasted so good. the smell made everyone hungry. it was a big hit. see end of the recipe for more ideas using the basic easy tasty sauce. i found that newman's own sausage and pepper sauce was the perfect compliment to this dish. serve with a salad and garlic bread if you wish. if you choose to use organic grass fed ground beef 1 lb. is plenty. nice lean bulk italian sausage and you getting all meat and barely any juices from the meat so your saving money by not having to buy extra meat. the flavor is incredible.", "minutes": 170, "ingredients": [ "yellow onions", "lean ground beef", "bulk italian sausage", "salt", "black pepper", "onion powder", "garlic powder", "extra virgin olive oil", "minced garlic cloves", "red pepper", "white button mushrooms", "red pepper flakes", "sausage and green pepper spaghetti sauce", "dried basil", "mozzarella cheese", "parmesan cheese", "rigatoni pasta" ], "steps": [ "dice your onion", "in a large skillet on medium heat start cooking all the meat , as it starts to cook , break up the meat into bite size pieces", "add 1 t", "of olive oil", "you don't want to totally break the meat down", "after some of the meat has been broken up , lower heat a little and add onions to the meat mixture", "add 1 / 2 of your salt , pepper , onion powder , garlic powder", "cook until no more pink is seen", "you want the meat chunky but not too big", "no need to drain", "turn stove to low and let the seasonings marinate together while you move to next step", "dice your red pepper and slice your mushrooms", "mince your garlic", "add 1 t", "olive oil into the skillet , turn heat to medium and as it's warming up add your garlic", "cook for just a minute or 2 when the temp reaches medium , stirring often", "add red pepper , mushrooms and chilli flakes", "stir often and saute until pepper and mushrooms are al dente", "add meat mixture to your crock pot", "and add remaining salt , black pepper , onion powder , garlic powder , basil", "add 2 jars of paul newman's sauce , stir well and cook on high for 1 1 / 2 hours", "meanwhile , cook pasta as directed but cook to al dente only about 8-9 minutes", "drain and put pasta back in pan and drizzle the remainder of olive oil on pasta and mix well", "pasta will cook a little more in crock", "after sauce has cooked 1 1 / 2 hours in the crock , taste your sauce make any adjustments if needed", "add 3 / 4 of the cooked pasta and stir well", "the pasta will soak up some of the sauce so use your judgement", "if you like your pasta a little saucy then you won't need to add the full box", "option: cook for 1 / 2 hour on high", "this allows the pasta to blend with the sauce but you can omit this step and move on to the next steps", "add 2 cups mozzarella cheese , 1 / 4 cup parmesan cheese and mix well", "this will allow some of the cheese to melt into your pasta", "top it all off with remaining cheeses", "on high , cook until cheese is melted to your liking on the top", "about 15 - 20 minutes", "take lid off crock pot , turn it off and let it sit for 5 to 10 minutes to set", "serve", "this will taste like you slaved making sauce all day but instead you allow the crock pot to bring all the flavors together", "and make adjustments as needed to your preference", "this dish is great for company , a game day or just to feed your family", "i hope you enjoy", "variations: once you make this recipe you can make several adjustments to change it up using the basic sauce mix", "you can use penne pasta , shell pasta , any pasta that will mix well with the sauce and cheeses", "i love all kinds of cheese but in this dish i prefer the cheeses mentioned", "if you wish to add more cheeses then you can use any that melt like the mozzarella cheese does", "mild to medium cheddar , pepper jack , provolone etc", "it will change it's flavor", "also you can even use filled firm pastas", "you can use tortellini , ravioli or any frozen pasta of your choice", "don't pre-cook it", "move frozen pasta from freezer to fridge", "follow recipe and add the pasta without pre-cooking", "be gentle stirring", "and let pasta cook in sauce until al dente", "then move on to the adding the cheeses in order written" ], "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "casseroles", "main-dish", "beef", "pasta", "american", "easy", "european", "italian", "crock-pot-slow-cooker", "dietary", "comfort-food", "ground-beef", "meat", "beef-sausage", "pasta-rice-and-grains", "brunch", "taste-mood", "equipment", "presentation", "served-hot", "4-hours-or-less" ], "nutrition": { "calories": 812.5, "total_fat": 76.0, "sugar": 13.0, "sodium": 53.0, "protein": 86.0, "saturated_fat": 94.0, "carbohydrates": 15.0 }, "raw_text": "tasty crockpot cheese baked rigatoni you will be using a pan to\nIngredients:\nyellow onions\nlean ground beef\nbulk italian sausage\nsalt\nblack pepper\nonion powder\ngarlic powder\nextra virgin olive oil\nminced garlic cloves\nred pepper\nwhite button mushrooms\nred pepper flakes\nsausage and green pepper spaghetti sauce\ndried basil\nmozzarella cheese\nparmesan cheese\nrigatoni pasta\nSteps:\ndice your onion\nin a large skillet on medium heat start cooking all the meat , as it starts to cook , break up the meat into bite size pieces\nadd 1 t\nof olive oil\nyou don't want to totally break the meat down\nafter some of the meat has been broken up , lower heat a little and add onions to the meat mixture\nadd 1 / 2 of your salt , pepper , onion powder , garlic powder\ncook until no more pink is seen\nyou want the meat chunky but not too big\nno need to drain\nturn stove to low and let the seasonings marinate together while you move to next step\ndice your red pepper and slice your mushrooms\nmince your garlic\nadd 1 t\nolive oil into the skillet , turn heat to medium and as it's warming up add your garlic\ncook for just a minute or 2 when the temp reaches medium , stirring often\nadd red pepper , mushrooms and chilli flakes\nstir often and saute until pepper and mushrooms are al dente\nadd meat mixture to your crock pot\nand add remaining salt , black pepper , onion powder , garlic powder , basil\nadd 2 jars of paul newman's sauce , stir well and cook on high for 1 1 / 2 hours\nmeanwhile , cook pasta as directed but cook to al dente only about 8-9 minutes\ndrain and put pasta back in pan and drizzle the remainder of olive oil on pasta and mix well\npasta will cook a little more in crock\nafter sauce has cooked 1 1 / 2 hours in the crock , taste your sauce make any adjustments if needed\nadd 3 / 4 of the cooked pasta and stir well\nthe pasta will soak up some of the sauce so use your judgement\nif you like your pasta a little saucy then you won't need to add the full box\noption: cook for 1 / 2 hour on high\nthis allows the pasta to blend with the sauce but you can omit this step and move on to the next steps\nadd 2 cups mozzarella cheese , 1 / 4 cup parmesan cheese and mix well\nthis will allow some of the cheese to melt into your pasta\ntop it all off with remaining cheeses\non high , cook until cheese is melted to your liking on the top\nabout 15 - 20 minutes\ntake lid off crock pot , turn it off and let it sit for 5 to 10 minutes to set\nserve\nthis will taste like you slaved making sauce all day but instead you allow the crock pot to bring all the flavors together\nand make adjustments as needed to your preference\nthis dish is great for company , a game day or just to feed your family\ni hope you enjoy\nvariations: once you make this recipe you can make several adjustments to change it up using the basic sauce mix\nyou can use penne pasta , shell pasta , any pasta that will mix well with the sauce and cheeses\ni love all kinds of cheese but in this dish i prefer the cheeses mentioned\nif you wish to add more cheeses then you can use any that melt like the mozzarella cheese does\nmild to medium cheddar , pepper jack , provolone etc\nit will change it's flavor\nalso you can even use filled firm pastas\nyou can use tortellini , ravioli or any frozen pasta of your choice\ndon't pre-cook it\nmove frozen pasta from freezer to fridge\nfollow recipe and add the pasta without pre-cooking\nbe gentle stirring\nand let pasta cook in sauce until al dente\nthen move on to the adding the cheeses in order written\nTags:\nweeknight\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\ncasseroles\nmain-dish\nbeef\npasta\namerican\neasy\neuropean\nitalian\ncrock-pot-slow-cooker\ndietary\ncomfort-food\nground-beef\nmeat\nbeef-sausage\npasta-rice-and-grains\nbrunch\ntaste-mood\nequipment\npresentation\nserved-hot\n4-hours-or-less", "text_length": 3813 }, { "id": "309744", "title": "maple walnut fudge", "description": "notes: you will need a candy thermometer to make this fudge. make sure you buy pure maple syrup rather than artificially flavored syrup. to toast walnuts, bake in a 375° oven until barely golden under skins, 6 to 8 minutes. this is from a december 2003 sunset and i included their instructions because they are helpful with candy making.", "minutes": 240, "ingredients": [ "light brown sugar", "granulated sugar", "whipping cream", "pure maple syrup", "light corn syrup", "butter", "vanilla", "walnuts" ], "steps": [ "in a 5- to 6-quart heavy-bottomed pan over low heat , stir brown sugar , granulated sugar , cream , maple syrup , and corn syrup , continually scraping bottom of pan with a heatproof spatula , until sugar is completely dissolved , about 15 minutes", "increase heat to medium and bring mixture to a simmer", "cook , occasionally stirring mixture and brushing down pan sides with a wet pastry brush , and watching to make sure mixture doesn't bubble over , until mixture reaches 240 on a candy thermometer , 10 to 15 minutes", "remove from heat and pour into the bowl of a standing mixer or another large bowl", "add butter and vanilla but do not stir", "insert candy thermometer and let mixture stand undisturbed until cooled to 110 , 1 to 1 1 / 2 hours", "line a 9-inch square pan with foil", "lightly butter foil", "with the paddle attachment of standing mixer or a sturdy wooden spoon , beat maple mixture vigorously until mixture thickens and turns from a shiny caramel color to pale beige , about 10 minutes with a mixer , about 15 minutes by hand", "stir in walnuts", "scrape into pan and chill until firm to the touch , at least 2 hours , or up to 1 day", "lift foil to remove fudge from pan", "cut fudge into 1-inch squares", "store cut fudge airtight in the refrigerator up to 1 week", "to keep longer , wrap uncut fudge airtight and chill", "cut into squares as you want to use it", "serve at room temperature", "candy basics:", "before you begin , read the recipe all the way through and assemble all the tools and ingredients you will need", "many candy recipes require that you act quickly once the sugar syrup reaches the desired temperature", "use care when working with hot sugar syrup , as it can cause severe burns", "choose the right pans", "heavy-bottomed stainless steel pans are best for cooking sugar mixtures", "thin , lightweight pans tend to conduct heat--and cook sugar syrup--unevenly", "use a candy thermometer when called for", "they measure temperatures up to 400", "you'll find them in the kitchen-gadget section of many supermarkets , priced between $10 and $20", "submerge the bottom of the thermometer completely in the sugar syrup to get an accurate reading", "using a narrow pan with tall sides makes the mixture deeper , but , if necessary , you can gently tilt a shallower pan to submerge the thermometer bottom", "melt chocolate gently for best results", "if chocolate gets too hot , it may not set properly and will develop \"bloom\" on the surface when stored", "stirring chopped chocolate in a pan or bowl over hot , not simmering , water maintains an even , low temperature , resulting in glossy , firmly set chocolate", "fudge pointers:", "dissolve the sugar completely over low heat before bringing the mixture to a simmer", "using superfine sugar , also sold as \"baker's sugar , \" makes this easier", "to check whether the sugar has dissolved , scrape the pan bottom with a heatproof spatula , pull the spatula up , let the syrup on it cool for a few seconds , then rub a drop between your fingers", "if you can feel grains of sugar , it hasn't dissolved yet", "prevent sugar crystals from forming on the sides of the pan in step 2 by brushing down the sides with a wet pastry brush a few times", "let the mixture cool to lukewarm before beating it", "otherwise , the fudge may stiffen and become grainy", "pouring it into a large , shallow bowl helps it cool faster , but don't stir it too early", "beat the fudge well once it has cooled to 110", "chocolate fudge thickens more than maple fudge at this stage , but both dull slightly and take on a lighter color after beating", "that's when they're ready to pour into the pan" ], "tags": [ "time-to-make", "course", "preparation", "low-protein", "fudge", "desserts", "candy", "dietary", "low-sodium", "low-in-something", "4-hours-or-less" ], "nutrition": { "calories": 2168.8, "total_fat": 130.0, "sugar": 1325.0, "sodium": 9.0, "protein": 17.0, "saturated_fat": 197.0, "carbohydrates": 120.0 }, "raw_text": "maple walnut fudge\nIngredients:\nlight brown sugar\ngranulated sugar\nwhipping cream\npure maple syrup\nlight corn syrup\nbutter\nvanilla\nwalnuts\nSteps:\nin a 5- to 6-quart heavy-bottomed pan over low heat , stir brown sugar , granulated sugar , cream , maple syrup , and corn syrup , continually scraping bottom of pan with a heatproof spatula , until sugar is completely dissolved , about 15 minutes\nincrease heat to medium and bring mixture to a simmer\ncook , occasionally stirring mixture and brushing down pan sides with a wet pastry brush , and watching to make sure mixture doesn't bubble over , until mixture reaches 240 on a candy thermometer , 10 to 15 minutes\nremove from heat and pour into the bowl of a standing mixer or another large bowl\nadd butter and vanilla but do not stir\ninsert candy thermometer and let mixture stand undisturbed until cooled to 110 , 1 to 1 1 / 2 hours\nline a 9-inch square pan with foil\nlightly butter foil\nwith the paddle attachment of standing mixer or a sturdy wooden spoon , beat maple mixture vigorously until mixture thickens and turns from a shiny caramel color to pale beige , about 10 minutes with a mixer , about 15 minutes by hand\nstir in walnuts\nscrape into pan and chill until firm to the touch , at least 2 hours , or up to 1 day\nlift foil to remove fudge from pan\ncut fudge into 1-inch squares\nstore cut fudge airtight in the refrigerator up to 1 week\nto keep longer , wrap uncut fudge airtight and chill\ncut into squares as you want to use it\nserve at room temperature\ncandy basics:\nbefore you begin , read the recipe all the way through and assemble all the tools and ingredients you will need\nmany candy recipes require that you act quickly once the sugar syrup reaches the desired temperature\nuse care when working with hot sugar syrup , as it can cause severe burns\nchoose the right pans\nheavy-bottomed stainless steel pans are best for cooking sugar mixtures\nthin , lightweight pans tend to conduct heat--and cook sugar syrup--unevenly\nuse a candy thermometer when called for\nthey measure temperatures up to 400\nyou'll find them in the kitchen-gadget section of many supermarkets , priced between $10 and $20\nsubmerge the bottom of the thermometer completely in the sugar syrup to get an accurate reading\nusing a narrow pan with tall sides makes the mixture deeper , but , if necessary , you can gently tilt a shallower pan to submerge the thermometer bottom\nmelt chocolate gently for best results\nif chocolate gets too hot , it may not set properly and will develop \"bloom\" on the surface when stored\nstirring chopped chocolate in a pan or bowl over hot , not simmering , water maintains an even , low temperature , resulting in glossy , firmly set chocolate\nfudge pointers:\ndissolve the sugar completely over low heat before bringing the mixture to a simmer\nusing superfine sugar , also sold as \"baker's sugar , \" makes this easier\nto check whether the sugar has dissolved , scrape the pan bottom with a heatproof spatula , pull the spatula up , let the syrup on it cool for a few seconds , then rub a drop between your fingers\nif you can feel grains of sugar , it hasn't dissolved yet\nprevent sugar crystals from forming on the sides of the pan in step 2 by brushing down the sides with a wet pastry brush a few times\nlet the mixture cool to lukewarm before beating it\notherwise , the fudge may stiffen and become grainy\npouring it into a large , shallow bowl helps it cool faster , but don't stir it too early\nbeat the fudge well once it has cooled to 110\nchocolate fudge thickens more than maple fudge at this stage , but both dull slightly and take on a lighter color after beating\nthat's when they're ready to pour into the pan\nTags:\ntime-to-make\ncourse\npreparation\nlow-protein\nfudge\ndesserts\ncandy\ndietary\nlow-sodium\nlow-in-something\n4-hours-or-less", "text_length": 3810 }, { "id": "290475", "title": "stunning javaher polow persian jewelled rice", "description": "javaher polow is one of the most famous persian dishes in the world. it is absolutely stunning to look at - so much so that you might even feel a bit guilty eating it! there are a few stages to making this rice but honestly it isn't difficult & is well worth the effort.", "minutes": 82, "ingredients": [ "basmati rice", "oranges", "carrot", "dried barberries", "raisins", "onion", "whole almond", "cinnamon", "cumin seed", "rosebuds", "green cardamom pods", "saffron", "butter", "yoghurt", "rose petals" ], "steps": [ "cut the rind of the oranges in long strips , avoid the white pith", "peel a large carrot and continue to peel the flesh to obtain long , flat carrot strips", "you can also use a very flat knife with a very steady hand or a mandoline", "julienne the orange strips - cut sideways into tiny sticks", "these will stand out on the rice like tiny orange jewels", "you could also cut them in diamond shapes - that would be in the dish's spirit", "in a small saucepan combine the orange rind with 3 cups water and bring to a boil", "strain", "this step helps getting rid of the rind's bitterness", "combine one cup sugar with one cup water , bring to a boil and add both orange rind and carrot strips", "boil gently for 10 minutes , strain and reserve", "this process partially candies the orange and carrot", "jeweled rice called has to be made with the magical spice mix called advieh", "for this recope , make it fresh by grinding the cinnamon , cumin seeds , dried rosebuds & green cardamom pods", "wash the rice in twice its volume in water , wash and strain", "do this as many times as needed for the water to be totally transparent", "boil the rice in salted water until it softens but remains slightly crunchy , 9-12 minutes", "stir to ensure grains are fully separated , strain and reserve", "melt 2 tbsp butter in a large pan with a tight fitting lid", "this is important as it will prevent the rice crust from sticking - add more rather than less", "mix 4 tbsp of the partly boiled rice with 1 tbsp yoghurt and a drop of saffron water", "spread this mixture in a layer at the bottom", "it will turn into a delicious golden crust , the hallmark of persian rice dishes", "cover the rice-yoghurt layer with two ladles of rice and add a fourth of the orange-carrot strips", "sprinkle some advieh on top , and add another layer of rice and continue like before until you run out of ingredients", "try to shape the rice into a hill inside the pan so it will have room to expand", "add a generous amount of advieh on top and pour the rest of the melted butter and saffron water and half a cup water", "cover tightly , possibly using a towel wrapped all around the top of the pot to prevent any leakage", "cook over low heat for about 45 minutes", "while the rice finishes cooking , prepare the garnish", "soak 1 cup barberries and half a cup raisins into 2 cups warm water for 20 minutes", "thinly slice an onion and gently fry it in 2 tbs / 25 gr butter until soft and brown", "add the strained barberries and raisins and cook for one more minute", "reserve", "on a baking tray place the almonds and , if you want , the pistachios", "toast for about 10-15 minutes at 180c while watching them continually", "nuts are easily overtoasted ! alternatively , you can gently fry them in a non-stick pan with a little oil or no oil", "prepare a large serving platter , if possible of persian or at least arab origin", "carefully pile the rice in a nicely shaped mound and garnish with the berberis / pomegranite -raisin-onion mixture and nuts", "scatter a few rose petals over the top & serve", "be careful when laying the berberis on top and take some time to make a nice ring of nuts all around the rice", "the rice at the bottom of the pot will form a delicious golden crust , crunchy and flavored with saffron", "this is the part persians all desire , they call it tah-dig", "scrape it and serve one piece on each plate" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "side-dishes", "rice", "asian", "middle-eastern", "iranian-persian", "easy", "dinner-party", "heirloom-historical", "holiday-event", "vegetarian", "stove-top", "dietary", "egg-free", "free-of-something", "pasta-rice-and-grains", "long-grain-rice", "equipment", "4-hours-or-less" ], "nutrition": { "calories": 733.1, "total_fat": 53.0, "sugar": 58.0, "sodium": 8.0, "protein": 27.0, "saturated_fat": 71.0, "carbohydrates": 31.0 }, "raw_text": "stunning javaher polow persian jewelled rice\nIngredients:\nbasmati rice\noranges\ncarrot\ndried barberries\nraisins\nonion\nwhole almond\ncinnamon\ncumin seed\nrosebuds\ngreen cardamom pods\nsaffron\nbutter\nyoghurt\nrose petals\nSteps:\ncut the rind of the oranges in long strips , avoid the white pith\npeel a large carrot and continue to peel the flesh to obtain long , flat carrot strips\nyou can also use a very flat knife with a very steady hand or a mandoline\njulienne the orange strips - cut sideways into tiny sticks\nthese will stand out on the rice like tiny orange jewels\nyou could also cut them in diamond shapes - that would be in the dish's spirit\nin a small saucepan combine the orange rind with 3 cups water and bring to a boil\nstrain\nthis step helps getting rid of the rind's bitterness\ncombine one cup sugar with one cup water , bring to a boil and add both orange rind and carrot strips\nboil gently for 10 minutes , strain and reserve\nthis process partially candies the orange and carrot\njeweled rice called has to be made with the magical spice mix called advieh\nfor this recope , make it fresh by grinding the cinnamon , cumin seeds , dried rosebuds & green cardamom pods\nwash the rice in twice its volume in water , wash and strain\ndo this as many times as needed for the water to be totally transparent\nboil the rice in salted water until it softens but remains slightly crunchy , 9-12 minutes\nstir to ensure grains are fully separated , strain and reserve\nmelt 2 tbsp butter in a large pan with a tight fitting lid\nthis is important as it will prevent the rice crust from sticking - add more rather than less\nmix 4 tbsp of the partly boiled rice with 1 tbsp yoghurt and a drop of saffron water\nspread this mixture in a layer at the bottom\nit will turn into a delicious golden crust , the hallmark of persian rice dishes\ncover the rice-yoghurt layer with two ladles of rice and add a fourth of the orange-carrot strips\nsprinkle some advieh on top , and add another layer of rice and continue like before until you run out of ingredients\ntry to shape the rice into a hill inside the pan so it will have room to expand\nadd a generous amount of advieh on top and pour the rest of the melted butter and saffron water and half a cup water\ncover tightly , possibly using a towel wrapped all around the top of the pot to prevent any leakage\ncook over low heat for about 45 minutes\nwhile the rice finishes cooking , prepare the garnish\nsoak 1 cup barberries and half a cup raisins into 2 cups warm water for 20 minutes\nthinly slice an onion and gently fry it in 2 tbs / 25 gr butter until soft and brown\nadd the strained barberries and raisins and cook for one more minute\nreserve\non a baking tray place the almonds and , if you want , the pistachios\ntoast for about 10-15 minutes at 180c while watching them continually\nnuts are easily overtoasted ! alternatively , you can gently fry them in a non-stick pan with a little oil or no oil\nprepare a large serving platter , if possible of persian or at least arab origin\ncarefully pile the rice in a nicely shaped mound and garnish with the berberis / pomegranite -raisin-onion mixture and nuts\nscatter a few rose petals over the top & serve\nbe careful when laying the berberis on top and take some time to make a nice ring of nuts all around the rice\nthe rice at the bottom of the pot will form a delicious golden crust , crunchy and flavored with saffron\nthis is the part persians all desire , they call it tah-dig\nscrape it and serve one piece on each plate\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nside-dishes\nrice\nasian\nmiddle-eastern\niranian-persian\neasy\ndinner-party\nheirloom-historical\nholiday-event\nvegetarian\nstove-top\ndietary\negg-free\nfree-of-something\npasta-rice-and-grains\nlong-grain-rice\nequipment\n4-hours-or-less", "text_length": 3801 }, { "id": "239666", "title": "italian vienna bread 2007", "description": "i call this vienna bread because it is exactly like the one we buy in the local bakery, only this has more flavour. it has a chewy crust, fluffy light but chewy centre, yet when toasted it is crisp as crisp as can be. this looks long but read it over and you will see that it is similar to everything that you do now when making a bread, so it is easy. what makes it even easier is that the kneading is done with your kitchen aid mixer and dough hook, but can be done by hand also. this recipe has a biga that is started the day before and left overnight 12 to 20 hours.", "minutes": 2880, "ingredients": [ "dried yeast granules", "warm water", "bread", "sugar", "cold water", "table salt", "flour" ], "steps": [ "biga or sponge:", "make the sponge the day before 12 to 20 hours before", "1 tsp yeast sprinkled over the one cup warm water , let it become foamy and bubbly , that way you know the yeast is good and active", "add in the one cup flour , and stir well to combine , it will be soupy", "cover tightly with saran wrap and place on counter top overnight", "i place in my microwave out of the way , and out of drafts", "this biga will bubbly and come up to the top of your bowl but then will fall back down into the bowl after a while , so just make sure your bowl is a larger one to begin with", "when baking time is ready the next day , or 20 hours later , i then proceed", "first step one: sprinkle the 1 teaspoon yeast over 1 / 4 cup warm water and let stand until bubbly about five or ten minutes", "this shows that yeast is fresh and active", "in your large mixing machine bowl , place yesterdays biga which is bubbly and soupy looking again , and very elastic into the bowl with flat beater", "add 1 / 4 cup cold water with the beater going slowly just to mix", "add after the five or ten minutes of resting the new yeast mixture , and continue with the flat beater slowly combining well", "add the remainder 3 / 4 cup cold water and blend", "add the 1 cup all purpose or bread flour , and combine , still using just a slow speed", "change now to the dough hook and add the other 2 1 / 4 cups flour and table salt", "with the dough hook still on low speed", "you will have a sticky dough", "the dough will be soft sticky but holding itself around the dough hook , while at the same time cleaning the sides and bottom of the bowl", "if at that time its still puddles at the bottom of the bowl while kneading on number three or four speed , add in the tablespoons of flour , one at a time kneading all the while", "i have added two to three tablespoons as listed in ingredients for this purpose", "remember just add until its cleaning the bottom and sides of bowl , this must be a wet and sticky dough , not firm and heavy", "weather is an important factor with flour", "sticky to touch the dough , but yet doesn't stick gobs of dough to your fingers", "it will be sticky , elastic and soft", "knead a good ten minutes with your hook", "oil bottom and sides of a very large bowl", "with wet fingers drop the dough into the bowl and turn dough over so all is oiled well", "cover with saran wrap and then a towel , and place out of the way of drafts", "rise until it is 2 1 / 2 to 3 times its size", "it will look blistered and soft", "line a large jelly roll pan with parchment and lightly flour , set aside", "place some flour onto the bread board or counter top and with wet finger", "slightly stretch dough brushing the flour off the bottom and out of the way", "you just want the flour there to keep it from sticking , you are not adding more flour into the risen dough", "place shaped stretched loaf onto the floured parchment , lightly flour top so that saran doesn't stick", "cover with the saran , again with a towel , and let rise for 1 1 / 2 hours to 2 hours , until doubled", "it has risen sufficiently when you poke it with two fingers gently and it leaves the impression , it doesn't spring back", "if it springs back then leave a little while longer to rise", "place in hot preheated oven 425 degrees , and bake 30 minutes , turn upside down and continue another 10 minutes , until golden brown , and hollow sounding when tapped", "remove to wire rack to cool completely", "do not cut and eat -- let cool completely this will give you a better flavoured bread" ], "tags": [ "time-to-make", "course", "cuisine", "preparation", "low-protein", "healthy", "breads", "1-day-or-more", "european", "low-fat", "italian", "dietary", "low-cholesterol", "low-saturated-fat", "low-calorie", "inexpensive", "yeast", "low-in-something", "equipment", "small-appliance", "mixer" ], "nutrition": { "calories": 39.7, "total_fat": 0.0, "sugar": 2.0, "sodium": 19.0, "protein": 2.0, "saturated_fat": 0.0, "carbohydrates": 2.0 }, "raw_text": "italian vienna bread 2007\nIngredients:\ndried yeast granules\nwarm water\nbread\nsugar\ncold water\ntable salt\nflour\nSteps:\nbiga or sponge:\nmake the sponge the day before 12 to 20 hours before\n1 tsp yeast sprinkled over the one cup warm water , let it become foamy and bubbly , that way you know the yeast is good and active\nadd in the one cup flour , and stir well to combine , it will be soupy\ncover tightly with saran wrap and place on counter top overnight\ni place in my microwave out of the way , and out of drafts\nthis biga will bubbly and come up to the top of your bowl but then will fall back down into the bowl after a while , so just make sure your bowl is a larger one to begin with\nwhen baking time is ready the next day , or 20 hours later , i then proceed\nfirst step one: sprinkle the 1 teaspoon yeast over 1 / 4 cup warm water and let stand until bubbly about five or ten minutes\nthis shows that yeast is fresh and active\nin your large mixing machine bowl , place yesterdays biga which is bubbly and soupy looking again , and very elastic into the bowl with flat beater\nadd 1 / 4 cup cold water with the beater going slowly just to mix\nadd after the five or ten minutes of resting the new yeast mixture , and continue with the flat beater slowly combining well\nadd the remainder 3 / 4 cup cold water and blend\nadd the 1 cup all purpose or bread flour , and combine , still using just a slow speed\nchange now to the dough hook and add the other 2 1 / 4 cups flour and table salt\nwith the dough hook still on low speed\nyou will have a sticky dough\nthe dough will be soft sticky but holding itself around the dough hook , while at the same time cleaning the sides and bottom of the bowl\nif at that time its still puddles at the bottom of the bowl while kneading on number three or four speed , add in the tablespoons of flour , one at a time kneading all the while\ni have added two to three tablespoons as listed in ingredients for this purpose\nremember just add until its cleaning the bottom and sides of bowl , this must be a wet and sticky dough , not firm and heavy\nweather is an important factor with flour\nsticky to touch the dough , but yet doesn't stick gobs of dough to your fingers\nit will be sticky , elastic and soft\nknead a good ten minutes with your hook\noil bottom and sides of a very large bowl\nwith wet fingers drop the dough into the bowl and turn dough over so all is oiled well\ncover with saran wrap and then a towel , and place out of the way of drafts\nrise until it is 2 1 / 2 to 3 times its size\nit will look blistered and soft\nline a large jelly roll pan with parchment and lightly flour , set aside\nplace some flour onto the bread board or counter top and with wet finger\nslightly stretch dough brushing the flour off the bottom and out of the way\nyou just want the flour there to keep it from sticking , you are not adding more flour into the risen dough\nplace shaped stretched loaf onto the floured parchment , lightly flour top so that saran doesn't stick\ncover with the saran , again with a towel , and let rise for 1 1 / 2 hours to 2 hours , until doubled\nit has risen sufficiently when you poke it with two fingers gently and it leaves the impression , it doesn't spring back\nif it springs back then leave a little while longer to rise\nplace in hot preheated oven 425 degrees , and bake 30 minutes , turn upside down and continue another 10 minutes , until golden brown , and hollow sounding when tapped\nremove to wire rack to cool completely\ndo not cut and eat -- let cool completely this will give you a better flavoured bread\nTags:\ntime-to-make\ncourse\ncuisine\npreparation\nlow-protein\nhealthy\nbreads\n1-day-or-more\neuropean\nlow-fat\nitalian\ndietary\nlow-cholesterol\nlow-saturated-fat\nlow-calorie\ninexpensive\nyeast\nlow-in-something\nequipment\nsmall-appliance\nmixer", "text_length": 3799 }, { "id": "75404", "title": "rollatini robiola", "description": "after seeing robiola cheese it on foodtv, i picked some up to see what it tasted like, but then i had to figure out what to do with it. this recipe is the result, and it actually tastes pretty good.", "minutes": 80, "ingredients": [ "veal", "garlic granules", "seasoning salt", "salt & freshly ground black pepper", "dried oregano leaves", "balsamic vinegar", "robiola cheese", "fresh sage", "prosciutto", "flour", "garlic", "onion", "heavy cream", "extra virgin olive oil", "fresh mushrooms", "madeira wine", "water", "stravecchio cheese", "noodles" ], "steps": [ "i used bosina robiola , which is a lightly aged sheeps milk cheese from the south piedmont region of italy , that comes in about 3 / 4x4\"x4\" squares", "other varieties , all from northern italy , may be made from cow , sheep or goat milk and may have a thicker round shape like a small brie or a cube shape", "all of the aged robiola cheeses tend to have a creamy yellow interior and have a white , yellowish , or pinkish rind", "if you cant find robiola , feel free to use an aged brie or camembert cheese , including part of the crust , or stracchino or bel paese or fontina", "the flavors are fairly similar", "the main thing is that you want a fairly pungent cheese", "pound each pieces of meat between pieces of plastic wrap until about 1 / 8 thick , being careful not to tear it any more than necessary", "it helps to sprinkle the meat with a little water before placing between plastic sheets", "season meat fairly generously on both sides with granulated garlic , seasoned salt , black pepper , and oregano", "sprinkle generously with balsamic vinegar , rub in spice , and marinate at room temperature for 1 / 2 hour or in the refrigerator for several hours", "when ready to stuff meat rolls , cut chilled cheese into batons about 3 / 4 square and 3\" long , making sure you get some of the rind with each piece , reserving any leftover cheese for the sauce", "wrap each piece of cheese with sage leaves , and with optional prosciuto , if desired , to minimize leaks later on", "place a wrapped piece of cheese on each piece of meat , and roll the meat around the cheese bundles , folding in the ends as you go", "tie each meat roll with kitchen string , or pin them shut with toothpicks , and dredge them lightly in seasoned flour , coating all over , and shaking off excess flour", "refrigerate meat rolls until ready to cook", "chop remaining sage leaves , and set aside", "coarsely chop sage stems", "place cream in a medium saucepan over medium heat , and add sage stems , half of the chopped garlic , and a couple tablespoons of the chopped onion", "bring to a boil , reduce heat , and simmer for about 20 minutes to infuse flavors", "add remaining robiola cheese scraps , including rind , and simmer about 5 minutes longer or until cheese has melted , strain cream mixture , pressing on solids to get out as much liquid and soft solids as possible , and set aside", "heat about 1 / 4 cup of olive oil in a large skillet over medium-high heat , saute meat rolls until well browned on all sides , and set them aside", "discard oil , except for about 2 tbsp , and saute remaining onions and garlic until onions are just beginning to brown around the edges", "add mushrooms , increase heat to high , and season to taste with salt and pepper", "saute until mushroom have given up their moisture , and most of the moisture has evaporated", "add seasoned cream , and 1 / 2 cup stravecchio or parmigiano-reggiano cheese , and stir until cheese is melted", "if desired , add flour-water mixture and bring to a boil to thicken", "remove string or toothpicks from meat rolls and bury them in the mushroom sauce mixture", "cover , and simmer until heated through", "to serve , slice each meat roll in 4-5 pieces , and serve alongside hot noodles or rice", "spoon mushrooms and sauce over meat and noodles", "serve with a nice vinaigrette salad and hot crusty french bread with cold butter" ], "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "main-dish", "beef", "eggs-dairy", "european", "dinner-party", "italian", "cheese", "stove-top", "dietary", "veal", "meat", "equipment", "4-hours-or-less" ], "nutrition": { "calories": 772.4, "total_fat": 101.0, "sugar": 15.0, "sodium": 6.0, "protein": 57.0, "saturated_fat": 162.0, "carbohydrates": 4.0 }, "raw_text": "rollatini robiola\nIngredients:\nveal\ngarlic granules\nseasoning salt\nsalt & freshly ground black pepper\ndried oregano leaves\nbalsamic vinegar\nrobiola cheese\nfresh sage\nprosciutto\nflour\ngarlic\nonion\nheavy cream\nextra virgin olive oil\nfresh mushrooms\nmadeira wine\nwater\nstravecchio cheese\nnoodles\nSteps:\ni used bosina robiola , which is a lightly aged sheeps milk cheese from the south piedmont region of italy , that comes in about 3 / 4x4\"x4\" squares\nother varieties , all from northern italy , may be made from cow , sheep or goat milk and may have a thicker round shape like a small brie or a cube shape\nall of the aged robiola cheeses tend to have a creamy yellow interior and have a white , yellowish , or pinkish rind\nif you cant find robiola , feel free to use an aged brie or camembert cheese , including part of the crust , or stracchino or bel paese or fontina\nthe flavors are fairly similar\nthe main thing is that you want a fairly pungent cheese\npound each pieces of meat between pieces of plastic wrap until about 1 / 8 thick , being careful not to tear it any more than necessary\nit helps to sprinkle the meat with a little water before placing between plastic sheets\nseason meat fairly generously on both sides with granulated garlic , seasoned salt , black pepper , and oregano\nsprinkle generously with balsamic vinegar , rub in spice , and marinate at room temperature for 1 / 2 hour or in the refrigerator for several hours\nwhen ready to stuff meat rolls , cut chilled cheese into batons about 3 / 4 square and 3\" long , making sure you get some of the rind with each piece , reserving any leftover cheese for the sauce\nwrap each piece of cheese with sage leaves , and with optional prosciuto , if desired , to minimize leaks later on\nplace a wrapped piece of cheese on each piece of meat , and roll the meat around the cheese bundles , folding in the ends as you go\ntie each meat roll with kitchen string , or pin them shut with toothpicks , and dredge them lightly in seasoned flour , coating all over , and shaking off excess flour\nrefrigerate meat rolls until ready to cook\nchop remaining sage leaves , and set aside\ncoarsely chop sage stems\nplace cream in a medium saucepan over medium heat , and add sage stems , half of the chopped garlic , and a couple tablespoons of the chopped onion\nbring to a boil , reduce heat , and simmer for about 20 minutes to infuse flavors\nadd remaining robiola cheese scraps , including rind , and simmer about 5 minutes longer or until cheese has melted , strain cream mixture , pressing on solids to get out as much liquid and soft solids as possible , and set aside\nheat about 1 / 4 cup of olive oil in a large skillet over medium-high heat , saute meat rolls until well browned on all sides , and set them aside\ndiscard oil , except for about 2 tbsp , and saute remaining onions and garlic until onions are just beginning to brown around the edges\nadd mushrooms , increase heat to high , and season to taste with salt and pepper\nsaute until mushroom have given up their moisture , and most of the moisture has evaporated\nadd seasoned cream , and 1 / 2 cup stravecchio or parmigiano-reggiano cheese , and stir until cheese is melted\nif desired , add flour-water mixture and bring to a boil to thicken\nremove string or toothpicks from meat rolls and bury them in the mushroom sauce mixture\ncover , and simmer until heated through\nto serve , slice each meat roll in 4-5 pieces , and serve alongside hot noodles or rice\nspoon mushrooms and sauce over meat and noodles\nserve with a nice vinaigrette salad and hot crusty french bread with cold butter\nTags:\nweeknight\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nmain-dish\nbeef\neggs-dairy\neuropean\ndinner-party\nitalian\ncheese\nstove-top\ndietary\nveal\nmeat\nequipment\n4-hours-or-less", "text_length": 3798 }, { "id": "463117", "title": "coffee cookie buns aka mexican coffee buns rotiboy copycat", "description": "prep time includes resting/rising. also a copycat of pappa roti. these are delicious and so different- not really mexican, they are from malaysia. it is like a thin coffee butter cookie spread over the bun. when you bite into these the outside is crisp while the inside is soft and buttery. i have been told you can freeze the cooked buns and heat in an oven for 10-12 min.(never tried this)--the texture does end up being more chewy/dense after the first day (still tastes good)--so i halve the recipe if i know they won't get eaten by the next morning. or refrigerate half the dough to use the next day. the outer crust will go soft after a while--if the buns are room temperature, heat in oven for about 4-5 minutes and then take out and wait a minute or two and it crisps up again. you may need extra bread flour in the final dough when kneading if too sticky...add a tbs at a time. this recipe is converted from metric to us measurements so it is not always easy to get exact.", "minutes": 243, "ingredients": [ "water", "bread flour", "instant yeast", "caster sugar", "warm water", "salt", "unsalted butter", "vital wheat gluten", "eggs", "ice cubes", "liquid honey", "powdered milk", "salted butter", "icing sugar", "instant coffee", "hot water", "all-purpose flour" ], "steps": [ "pre-dough:", "heat water on stove over high heat until hot", "turn heat down to low and add flour and stir till well combined", "place in bowl , covered with plastic wrap and leave in refrigerator for at least 2 hours", "sponge:", "add all ingredients in a large mixing bowl and knead for 6 minutes", "the dough should be a very soft dough--it is ok if it is sticky", "shape into a ball , and cover bowl with plastic wrap or damp kitchen towel and leave to rest in a warm place for 90 minutes to rise", "final dough:", "combine the pre-dough mixture to the sponge dough and knead for 30 seconds", "add the caster sugar , salt , milk powder , and vital wheat gluten and knead another 30 seconds", "add the eggs , honey , and crushed ice and knead for a minute", "add the bread flour and knead for a minute", "add the butter and knead for about 10 minutes until elastic--you may need to add bread flour if its too sticky", "add a tbs at a time", "i once needed none extra , but another time i actually had to add about 1 / 4 cup more bread flour", "its ok if it is slightly sticky", "i learned one trick to kneading dough when it is still a bit sticky -- knead for about 30 seconds , then pick up the ball of dough and throw it down hard in the mixing bowl or on the counter you are kneading on", "pick it up and throw it down hard again like this 3-4 times", "then knead for a 30seconds to a minute and do the picking up and throwing down process again", "after 4-5 times the dough does end up being less sticky", "shape into a ball , place back into the mixing blowl and cover with plastic wrap or damp towel and let it rest for 10 minutes", "grease your hands with some butter or oil , and divide the dough into 22 pieces", "now it is time for the salted butter filling", "shape a piece into a ball , flatten a bit , and add a piece of butter", "pinch the dough over the butter and roll back into a ball", "flatten to 1 / 2 inch and place on baking sheet lined with parchment paper --keep each bun about 2-3 inches apart", "cover with damp kitchen towel and leave to rest / rise for 45-50 minutes", "about 15 minutes before it is done resting / rising , pre-heat your oven to 350f", "while resting / rising , prepare the topping:", "dissolve the instand coffee with the hot water", "with an electric mixer on low , beat the butter , icing sugar and coffee for 30 seconds to a minute till mixed and smooth", "add the eggs and beat for another 30 seconds", "add the flour and milk powder slowly and beat on low for 30 seconds and then on high for another minute or so until mixed well", "take a piping bag fitted with a round or star shaped nozzle and fill with the filling mixture", "pipe the filling on top of each bun in a twirly circular pattern", "do not use a plastic zippy bag as a piping bag -- i tried this the first time i made these and the bag burst while piping", "i tried another zippy bag again and it burst again", "so i spread the topping as best i could with a spoon and then went out and bought a piping bag the next time i made these", "you can also find tutorials online how to make a piping bag with parchment paper if you do a search for it", "bake for around 18 min , or until lightly golden brown", "take out and place on cooling rack -- but you only need to let them rest there for a minute or two -- the topping will still be slightly soft , but will get more crisp as it sits outside the oven", "eat while still hot / warm ! yumm yumm" ], "tags": [ "course", "main-ingredient", "cuisine", "preparation", "for-large-groups", "breads", "snacks", "eggs-dairy", "asian", "oven", "eggs", "stove-top", "yeast", "equipment", "number-of-servings", "baking", "from-scratch" ], "nutrition": { "calories": 279.3, "total_fat": 20.0, "sugar": 47.0, "sodium": 7.0, "protein": 9.0, "saturated_fat": 39.0, "carbohydrates": 11.0 }, "raw_text": "coffee cookie buns aka mexican coffee buns rotiboy copycat\nIngredients:\nwater\nbread flour\ninstant yeast\ncaster sugar\nwarm water\nsalt\nunsalted butter\nvital wheat gluten\neggs\nice cubes\nliquid honey\npowdered milk\nsalted butter\nicing sugar\ninstant coffee\nhot water\nall-purpose flour\nSteps:\npre-dough:\nheat water on stove over high heat until hot\nturn heat down to low and add flour and stir till well combined\nplace in bowl , covered with plastic wrap and leave in refrigerator for at least 2 hours\nsponge:\nadd all ingredients in a large mixing bowl and knead for 6 minutes\nthe dough should be a very soft dough--it is ok if it is sticky\nshape into a ball , and cover bowl with plastic wrap or damp kitchen towel and leave to rest in a warm place for 90 minutes to rise\nfinal dough:\ncombine the pre-dough mixture to the sponge dough and knead for 30 seconds\nadd the caster sugar , salt , milk powder , and vital wheat gluten and knead another 30 seconds\nadd the eggs , honey , and crushed ice and knead for a minute\nadd the bread flour and knead for a minute\nadd the butter and knead for about 10 minutes until elastic--you may need to add bread flour if its too sticky\nadd a tbs at a time\ni once needed none extra , but another time i actually had to add about 1 / 4 cup more bread flour\nits ok if it is slightly sticky\ni learned one trick to kneading dough when it is still a bit sticky -- knead for about 30 seconds , then pick up the ball of dough and throw it down hard in the mixing bowl or on the counter you are kneading on\npick it up and throw it down hard again like this 3-4 times\nthen knead for a 30seconds to a minute and do the picking up and throwing down process again\nafter 4-5 times the dough does end up being less sticky\nshape into a ball , place back into the mixing blowl and cover with plastic wrap or damp towel and let it rest for 10 minutes\ngrease your hands with some butter or oil , and divide the dough into 22 pieces\nnow it is time for the salted butter filling\nshape a piece into a ball , flatten a bit , and add a piece of butter\npinch the dough over the butter and roll back into a ball\nflatten to 1 / 2 inch and place on baking sheet lined with parchment paper --keep each bun about 2-3 inches apart\ncover with damp kitchen towel and leave to rest / rise for 45-50 minutes\nabout 15 minutes before it is done resting / rising , pre-heat your oven to 350f\nwhile resting / rising , prepare the topping:\ndissolve the instand coffee with the hot water\nwith an electric mixer on low , beat the butter , icing sugar and coffee for 30 seconds to a minute till mixed and smooth\nadd the eggs and beat for another 30 seconds\nadd the flour and milk powder slowly and beat on low for 30 seconds and then on high for another minute or so until mixed well\ntake a piping bag fitted with a round or star shaped nozzle and fill with the filling mixture\npipe the filling on top of each bun in a twirly circular pattern\ndo not use a plastic zippy bag as a piping bag -- i tried this the first time i made these and the bag burst while piping\ni tried another zippy bag again and it burst again\nso i spread the topping as best i could with a spoon and then went out and bought a piping bag the next time i made these\nyou can also find tutorials online how to make a piping bag with parchment paper if you do a search for it\nbake for around 18 min , or until lightly golden brown\ntake out and place on cooling rack -- but you only need to let them rest there for a minute or two -- the topping will still be slightly soft , but will get more crisp as it sits outside the oven\neat while still hot / warm ! yumm yumm\nTags:\ncourse\nmain-ingredient\ncuisine\npreparation\nfor-large-groups\nbreads\nsnacks\neggs-dairy\nasian\noven\neggs\nstove-top\nyeast\nequipment\nnumber-of-servings\nbaking\nfrom-scratch", "text_length": 3793 }, { "id": "358632", "title": "baked salmon roll with a sweet ponzu sauce", "description": "my favorite sushi restaurant closed down becuase of the current economic situation. this was my husbands favorite roll couldn't. find any other place that made it. we created our own version. great for anyone who scared to try the raw stuff.this creates two rolls. very yummy!!!!!!!!!", "minutes": 45, "ingredients": [ "salmon", "nori sushi sheet", "cucumber", "cream cheese", "imitation crabmeat", "rice", "mirin", "rice vinegar", "sugar", "ponzu sauce", "chicken stock", "green onion", "chili sauce" ], "steps": [ "wash rice before cooking to remove as much of the starch as possible", "water should run clear", "cook your rice first i use my hand to measure the water but you can also just follow the direction on the package", "after rice is done add 1 / 4 cup mirin , 1 / 4 cup sugar , 1 / 4 cup rice vinegar to the rice", "mix well set aside to cool till touchable", "while rice is cooling prep your filling and start your sauce", "combine all sauce ingredients in small sauce pan", "simmer till the liquid is reduce by half", "remove from heat and place aside to cool", "sauce should thicken while cooling", "cut your cream cheese into strips generally i use half of a 8oz block cut into 4 1 / 2 inch strips", "i usually keep the cream cheese strips in the fridge till ready to use", "peel and deseed your cucumber", "cut into long slices", "i feed the extra to my kids or make a asian cucumber salad", "shredd your crab and set aside", "it is a plus to have a sushi mat most can be bought at any asian market", "i got mine for $2", "99 very inexpensive", "if you don't have one though use saran wrap", "i take my sushi mat and place a piece of saran wrap on top of it", "now take 1 sheet of your nori and place it one the saran wrap", "place a handfull of rice on to of your nori", "make sure to keep some cool water running to keep the rice from sticking to your hand", "smooth rice all over your wrap just enough to cover try to make it as even as possible", "now pick up your rice covered nori and flip it so the rice is now on the saran wrap", "on the side closest to you place your filling", "i generally start with the cream cheese 2 slices , then cucumbers 4 - 6 slices and enough crab to line the roll", "for a person who likes spicy i sometimes add a few drops of a chili sauce", "now its time to roll", "the sushi mat does help to make a seamless roll but you can cheat with the saran wrap it just not as perfect", "pull the mat or saran wrap to cover the filling", "give it s slight squeeze to make sure everything is tighly sealed", "continue rolling the roll and squeeze again when you get to the end", "make you the seam side is down", "repeat with your second roll", "make sure not to removed the saran wrap yet set your rolls aside", "preheat oven to broil", "make sure your salmon has no skin on it", "i have my local store remove the skin i suggested a whole foods store if you have one", "your fish monger will also tell you the best cuts he has currenly if you ask", "cut into 1 1 / 2 to 2 inch strips", "remove the top of your saran wrap on the roll but don't remove", "place your salmon on top of the roll", "place your saran wrap bake on the roll", "squeeze the roll with your sushi mat or squeeze your saran wrap", "this is the help the salmon form to the roll", "using a very sharp knife with the saran wrap cut the pieces in the roll but still maintain its shape", "spray a cookie sheet with pam", "transfer roll to cookie sheet with saran wrap on to maintain shape", "remove saran wrap it should come off easy after slicing through it", "place cookie sheet in oven and broil for 3 to 5 mins to cook salmon and melt cream cheese", "remove from oven and immediatly transfer to a plate or serving dish to not brown the bottom of the roll", "pour sauce over the roll to your liking", "you may want to wait a couple of minutes to eat as filling maybe very hot", "garnish with some thinly sliced green onions if you like", "sit back and enjoy", "don't forget your chopsticks" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "for-1-or-2", "lunch", "main-dish", "rice", "seafood", "vegetables", "asian", "dinner-party", "salmon", "fish", "pasta-rice-and-grains", "short-grain-rice", "saltwater-fish", "brunch", "taste-mood", "sweet", "number-of-servings" ], "nutrition": { "calories": 1684.2, "total_fat": 71.0, "sugar": 352.0, "sodium": 71.0, "protein": 103.0, "saturated_fat": 117.0, "carbohydrates": 86.0 }, "raw_text": "baked salmon roll with a sweet ponzu sauce\nIngredients:\nsalmon\nnori sushi sheet\ncucumber\ncream cheese\nimitation crabmeat\nrice\nmirin\nrice vinegar\nsugar\nponzu sauce\nchicken stock\ngreen onion\nchili sauce\nSteps:\nwash rice before cooking to remove as much of the starch as possible\nwater should run clear\ncook your rice first i use my hand to measure the water but you can also just follow the direction on the package\nafter rice is done add 1 / 4 cup mirin , 1 / 4 cup sugar , 1 / 4 cup rice vinegar to the rice\nmix well set aside to cool till touchable\nwhile rice is cooling prep your filling and start your sauce\ncombine all sauce ingredients in small sauce pan\nsimmer till the liquid is reduce by half\nremove from heat and place aside to cool\nsauce should thicken while cooling\ncut your cream cheese into strips generally i use half of a 8oz block cut into 4 1 / 2 inch strips\ni usually keep the cream cheese strips in the fridge till ready to use\npeel and deseed your cucumber\ncut into long slices\ni feed the extra to my kids or make a asian cucumber salad\nshredd your crab and set aside\nit is a plus to have a sushi mat most can be bought at any asian market\ni got mine for $2\n99 very inexpensive\nif you don't have one though use saran wrap\ni take my sushi mat and place a piece of saran wrap on top of it\nnow take 1 sheet of your nori and place it one the saran wrap\nplace a handfull of rice on to of your nori\nmake sure to keep some cool water running to keep the rice from sticking to your hand\nsmooth rice all over your wrap just enough to cover try to make it as even as possible\nnow pick up your rice covered nori and flip it so the rice is now on the saran wrap\non the side closest to you place your filling\ni generally start with the cream cheese 2 slices , then cucumbers 4 - 6 slices and enough crab to line the roll\nfor a person who likes spicy i sometimes add a few drops of a chili sauce\nnow its time to roll\nthe sushi mat does help to make a seamless roll but you can cheat with the saran wrap it just not as perfect\npull the mat or saran wrap to cover the filling\ngive it s slight squeeze to make sure everything is tighly sealed\ncontinue rolling the roll and squeeze again when you get to the end\nmake you the seam side is down\nrepeat with your second roll\nmake sure not to removed the saran wrap yet set your rolls aside\npreheat oven to broil\nmake sure your salmon has no skin on it\ni have my local store remove the skin i suggested a whole foods store if you have one\nyour fish monger will also tell you the best cuts he has currenly if you ask\ncut into 1 1 / 2 to 2 inch strips\nremove the top of your saran wrap on the roll but don't remove\nplace your salmon on top of the roll\nplace your saran wrap bake on the roll\nsqueeze the roll with your sushi mat or squeeze your saran wrap\nthis is the help the salmon form to the roll\nusing a very sharp knife with the saran wrap cut the pieces in the roll but still maintain its shape\nspray a cookie sheet with pam\ntransfer roll to cookie sheet with saran wrap on to maintain shape\nremove saran wrap it should come off easy after slicing through it\nplace cookie sheet in oven and broil for 3 to 5 mins to cook salmon and melt cream cheese\nremove from oven and immediatly transfer to a plate or serving dish to not brown the bottom of the roll\npour sauce over the roll to your liking\nyou may want to wait a couple of minutes to eat as filling maybe very hot\ngarnish with some thinly sliced green onions if you like\nsit back and enjoy\ndon't forget your chopsticks\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nfor-1-or-2\nlunch\nmain-dish\nrice\nseafood\nvegetables\nasian\ndinner-party\nsalmon\nfish\npasta-rice-and-grains\nshort-grain-rice\nsaltwater-fish\nbrunch\ntaste-mood\nsweet\nnumber-of-servings", "text_length": 3792 }, { "id": "11869", "title": "mc donald s hamburgers and big mac sauce", "description": "this is as close as i think you could ever get to the real thing. i found it in a posting on a newsgroup about a year ago, a former mc d's employee i think.", "minutes": 30, "ingredients": [ "ground chuck", "hamburger buns", "dill pickles", "dried onion flakes", "mustard", "ketchup", "salt", "accent seasoning", "ground black pepper", "onion powder", "miracle whip", "mayonnaise", "wishbone deluxe french salad dressing", "heinz sweet relish", "vlasic dill pickle relish", "sugar", "white vinegar" ], "steps": [ "----------burger seasoning-----------", "mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow", "makes about 3 ounces", "use on all mcdonald's hamburgers", "---------the beef patties:-------------", "divide 1 lb of beef into 10 equal sized balls", "form a patty out of each ball about 4 inches in diameter and 1 / 4 inch thick", "do this on waxed paper", "now freeze the patties for at least an hour", "obviously you'll do this in advance of \"burger time\"", "it is pretty tough to make patties this small , so if you come up with 9 patties , i'll forgive you", "----------for perfect mcdonald's hamburger patties------------", "forming your regular hamburger patties", "cut waxed paper into twelve sheets , about 6\"x6\" square", "divide the ground chuck into six equal pieces , and form each into a ball", "press the meatballs into a 1 / 4\" thick circular patty", "it will be about 6\" in diameter", "make sure the thickness is uniform", "it doesn't have to be perfectly round", "take the tumbler , turn it upside down , and use it like a cookie cutter on the pressed out meat", "scrape away the beef that's on the outside of the rim , and retain", "remove the tumbler , leaving the perfectly round patty on the waxed paper", "place the now finished meat patty on a flat surface that will fit in the freezer", "repeat the procedure with all of the beef", "eventually the beef from around the edges will pile up enough to form additional patties as well", "you should come out with ten perfectly round , perfectly thick regular patties", "place the formed beef patties in the freezer and freeze at least an hour", "do not stack them !", "put them in as if they were cookies being placed in an oven", "why ? because they'll stick together if you stack them", "after an hour , take them out , and now you can stack them", "put them in a zip-lock type freezer bag , and keep frozen until needed", "you can do more than one pound at a time", "in fact , do as many as you want , provided you have room in your freezer for the initial freezing", "----------the onions-----------", "put the dried onions in a container , like tupperware , and add water", "water should be a few inches over the top of the onions", "cover , and refrigerate about 1 / 2 hour", "drain the liquid , and you have mcdonald's little baby onions", "cover again and refrigerate until \"burger time\"", "--------the pickles----------", "mcdonald's pickle slices are unique in flavor , very sour dills", "the only product i know of that comes close to the distinctive flavor is heinz genuine dills", "but they don't come in slices , so slice your own very thin", "i can't do it very well with a knife , so i use a k-tel\"dial-a-slice\" home vegetable slicer", "also classic \"original\" dills have that tart flavor", "make sure they're not \"kosher\" dills", "wal-mart carries classic original dills , and you have to slice those too", "use these pickles on all mcdonalds hamburgers !", "-----------the buns-------------", "use the small , plain cheapo store brand hamburger buns", "when it's \"burger time\" , you'll be toasting the buns", "those instructions are coming up", "----------special sauce-------------", "mix everything very well in a small container", "there better be no streaks !", "microwave 25 seconds , and stir well again", "cover , and refrigerate at least 1 hour before using", "makes nearly 1 cup , enough for about 8 big macs" ], "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "main-dish", "beef", "american", "easy", "kid-friendly", "dietary", "copycat", "meat", "novelty", "number-of-servings", "burgers" ], "nutrition": { "calories": 263.3, "total_fat": 18.0, "sugar": 20.0, "sodium": 133.0, "protein": 24.0, "saturated_fat": 19.0, "carbohydrates": 8.0 }, "raw_text": "mc donald s hamburgers and big mac sauce\nIngredients:\nground chuck\nhamburger buns\ndill pickles\ndried onion flakes\nmustard\nketchup\nsalt\naccent seasoning\nground black pepper\nonion powder\nmiracle whip\nmayonnaise\nwishbone deluxe french salad dressing\nheinz sweet relish\nvlasic dill pickle relish\nsugar\nwhite vinegar\nSteps:\n----------burger seasoning-----------\nmix all ingredients well in a spice shaker with big enough holes to allow pepper to flow\nmakes about 3 ounces\nuse on all mcdonald's hamburgers\n---------the beef patties:-------------\ndivide 1 lb of beef into 10 equal sized balls\nform a patty out of each ball about 4 inches in diameter and 1 / 4 inch thick\ndo this on waxed paper\nnow freeze the patties for at least an hour\nobviously you'll do this in advance of \"burger time\"\nit is pretty tough to make patties this small , so if you come up with 9 patties , i'll forgive you\n----------for perfect mcdonald's hamburger patties------------\nforming your regular hamburger patties\ncut waxed paper into twelve sheets , about 6\"x6\" square\ndivide the ground chuck into six equal pieces , and form each into a ball\npress the meatballs into a 1 / 4\" thick circular patty\nit will be about 6\" in diameter\nmake sure the thickness is uniform\nit doesn't have to be perfectly round\ntake the tumbler , turn it upside down , and use it like a cookie cutter on the pressed out meat\nscrape away the beef that's on the outside of the rim , and retain\nremove the tumbler , leaving the perfectly round patty on the waxed paper\nplace the now finished meat patty on a flat surface that will fit in the freezer\nrepeat the procedure with all of the beef\neventually the beef from around the edges will pile up enough to form additional patties as well\nyou should come out with ten perfectly round , perfectly thick regular patties\nplace the formed beef patties in the freezer and freeze at least an hour\ndo not stack them !\nput them in as if they were cookies being placed in an oven\nwhy ? because they'll stick together if you stack them\nafter an hour , take them out , and now you can stack them\nput them in a zip-lock type freezer bag , and keep frozen until needed\nyou can do more than one pound at a time\nin fact , do as many as you want , provided you have room in your freezer for the initial freezing\n----------the onions-----------\nput the dried onions in a container , like tupperware , and add water\nwater should be a few inches over the top of the onions\ncover , and refrigerate about 1 / 2 hour\ndrain the liquid , and you have mcdonald's little baby onions\ncover again and refrigerate until \"burger time\"\n--------the pickles----------\nmcdonald's pickle slices are unique in flavor , very sour dills\nthe only product i know of that comes close to the distinctive flavor is heinz genuine dills\nbut they don't come in slices , so slice your own very thin\ni can't do it very well with a knife , so i use a k-tel\"dial-a-slice\" home vegetable slicer\nalso classic \"original\" dills have that tart flavor\nmake sure they're not \"kosher\" dills\nwal-mart carries classic original dills , and you have to slice those too\nuse these pickles on all mcdonalds hamburgers !\n-----------the buns-------------\nuse the small , plain cheapo store brand hamburger buns\nwhen it's \"burger time\" , you'll be toasting the buns\nthose instructions are coming up\n----------special sauce-------------\nmix everything very well in a small container\nthere better be no streaks !\nmicrowave 25 seconds , and stir well again\ncover , and refrigerate at least 1 hour before using\nmakes nearly 1 cup , enough for about 8 big macs\nTags:\n30-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nmain-dish\nbeef\namerican\neasy\nkid-friendly\ndietary\ncopycat\nmeat\nnovelty\nnumber-of-servings\nburgers", "text_length": 3785 }, { "id": "71506", "title": "shrimp crab crepes in wine cheese sauce", "description": "although many steps, this dish is really quite easy to prepare and can be made ahead. not for the diet-conscious, but this luscious meal is well worth the extra effort and calories for a splurge or special occasion! adapted from a southern living recipe collected long ago. lobster, scallops, or fish may be substituted as some of the seafood. serve crepes in cheese sauce individually for a lovely presentation at a brunch, luncheon or dinner party. the shrimp crab filling could be spooned in pre-baked mini-pastry shells for an outstanding appetizer.", "minutes": 75, "ingredients": [ "eggs", "all-purpose flour", "butter", "cold water", "skim milk", "sea salt", "splenda granular", "cornstarch", "milk", "dry vermouth", "whipping cream", "old bay seasoning", "ground black pepper", "swiss cheese", "cooked shrimp", "lump crabmeat", "green onions with tops", "spring onions", "ground nutmeg", "parsley" ], "steps": [ "crepes:", "in large bowl , add flour , salt and splenda , stirring to mix", "add all remaining ingredients and stir to make a smooth , thin batter", "if batter is too thick , add 1-2 tbs more water", "cover and refrigerate at least 1 hour or up to 2 days", "to makes crepes , heat frying pan to medium high spray frying pan with non-stick cooking spray between making each crepe", "pour 3-4 tbs batter in frying pan and tilt pan , turning in a circle , to cover about an 8-inch circle in bottom of pan", "crepe should be as thin as possible", "cook about 1 minute until bottom is lightly browned", "loosen edges of crepe , and gently turn crepe over and cook about 30 seconds", "do not brown the second side of crepe", "remove crepe from pan and place on waxed paper", "repeat process for each crepe , stacking them as they cool", "place stack of crepes in gallon resealable plastic bag", "remove as much air as possible , seal and refrigerate up to 2 days", "remove from refrigerator 30 minutes before filling", "wine-cheese sauce:", "in small bowl , mix cornstarch with milk to form a slurry", "set aside", "in skillet on medium-high heat , bring vermouth to a boil and cook until only 1-2 tbs remain in pan", "add whipping cream , old bay seasoning , and pepper , whisking constantly until mixture just comes to a boil", "while whisking sauce , immediately add the slurry", "continue whisking over heat until mixture just comes to a boil", "boil 1 minute or until sauce thickens", "reduce heat to simmer", "add all the cheese , stirring constantly until sauce is smooth and creamy", "set aside while preparing crab-shrimp mixture", "filling:", "on medium-high heat , melt butter in skillet", "add onions and saute 2 minutes", "add shrimp and saute about 1 minute", "add vermouth and continue to cook until most of liquid has been absorbed", "remove from heat and set aside", "add 2 to 2-1 / 2 cups wine-cheese sauce into shrimp mixture", "stir to mix well", "add crabmeat to sauce and gently stir to mix", "to assemble: on lower 1 / 3 of each crepe , place 3-4 tbs filling down that third", "starting with the filling edge , roll crepe and place seam-side down in a 9x13 inch casserole , placing eight crepes in each of two 9x13-inch casserole dishes", "evenly spoon remaining wine-cheese sauce over each crepe", "sprinkle with a dash of ground nutmeg", "cover with foil and bake at 450f about 20 minutes or until heated through", "place crepes on each plate and sprinkle with spring onion slices", "make-ahead directions: assemble crepes as directed and place in casserole as directed", "gently pat layer of plastic wrap over crepes", "cover with foil and refrigerate up to 2 days", "when ready to bake , remove plastic wrap and re-cover with foil", "let stand at room temperature for 30 minutes", "bake at 450f 20-30 minutes or until heated through", "while crepes are heating , place chilled wine-cheese sauce in double boiler and slowly heat sauce , stirring frequently", "to serve as a casserole: when ready to serve , remove casserole from oven", "evenly pour a little hot wine-cheese sauce over each crepe , sprinkle with nutmeg and scattered spring onions", "serve immediately", "to serve individually- for best presentation: place 2 crepes on each plate , top with hot wine-cheese sauce , a light sprinkle of nutmeg and a few spring onion slices", "serve immediately" ], "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "appetizers", "main-dish", "eggs-dairy", "seafood", "oven", "dinner-party", "romantic", "shrimp", "crab", "cheese", "stove-top", "shellfish", "brunch", "taste-mood", "equipment", "presentation", "served-hot", "4-hours-or-less" ], "nutrition": { "calories": 728.3, "total_fat": 86.0, "sugar": 4.0, "sodium": 22.0, "protein": 36.0, "saturated_fat": 171.0, "carbohydrates": 12.0 }, "raw_text": "shrimp crab crepes in wine cheese sauce\nIngredients:\neggs\nall-purpose flour\nbutter\ncold water\nskim milk\nsea salt\nsplenda granular\ncornstarch\nmilk\ndry vermouth\nwhipping cream\nold bay seasoning\nground black pepper\nswiss cheese\ncooked shrimp\nlump crabmeat\ngreen onions with tops\nspring onions\nground nutmeg\nparsley\nSteps:\ncrepes:\nin large bowl , add flour , salt and splenda , stirring to mix\nadd all remaining ingredients and stir to make a smooth , thin batter\nif batter is too thick , add 1-2 tbs more water\ncover and refrigerate at least 1 hour or up to 2 days\nto makes crepes , heat frying pan to medium high spray frying pan with non-stick cooking spray between making each crepe\npour 3-4 tbs batter in frying pan and tilt pan , turning in a circle , to cover about an 8-inch circle in bottom of pan\ncrepe should be as thin as possible\ncook about 1 minute until bottom is lightly browned\nloosen edges of crepe , and gently turn crepe over and cook about 30 seconds\ndo not brown the second side of crepe\nremove crepe from pan and place on waxed paper\nrepeat process for each crepe , stacking them as they cool\nplace stack of crepes in gallon resealable plastic bag\nremove as much air as possible , seal and refrigerate up to 2 days\nremove from refrigerator 30 minutes before filling\nwine-cheese sauce:\nin small bowl , mix cornstarch with milk to form a slurry\nset aside\nin skillet on medium-high heat , bring vermouth to a boil and cook until only 1-2 tbs remain in pan\nadd whipping cream , old bay seasoning , and pepper , whisking constantly until mixture just comes to a boil\nwhile whisking sauce , immediately add the slurry\ncontinue whisking over heat until mixture just comes to a boil\nboil 1 minute or until sauce thickens\nreduce heat to simmer\nadd all the cheese , stirring constantly until sauce is smooth and creamy\nset aside while preparing crab-shrimp mixture\nfilling:\non medium-high heat , melt butter in skillet\nadd onions and saute 2 minutes\nadd shrimp and saute about 1 minute\nadd vermouth and continue to cook until most of liquid has been absorbed\nremove from heat and set aside\nadd 2 to 2-1 / 2 cups wine-cheese sauce into shrimp mixture\nstir to mix well\nadd crabmeat to sauce and gently stir to mix\nto assemble: on lower 1 / 3 of each crepe , place 3-4 tbs filling down that third\nstarting with the filling edge , roll crepe and place seam-side down in a 9x13 inch casserole , placing eight crepes in each of two 9x13-inch casserole dishes\nevenly spoon remaining wine-cheese sauce over each crepe\nsprinkle with a dash of ground nutmeg\ncover with foil and bake at 450f about 20 minutes or until heated through\nplace crepes on each plate and sprinkle with spring onion slices\nmake-ahead directions: assemble crepes as directed and place in casserole as directed\ngently pat layer of plastic wrap over crepes\ncover with foil and refrigerate up to 2 days\nwhen ready to bake , remove plastic wrap and re-cover with foil\nlet stand at room temperature for 30 minutes\nbake at 450f 20-30 minutes or until heated through\nwhile crepes are heating , place chilled wine-cheese sauce in double boiler and slowly heat sauce , stirring frequently\nto serve as a casserole: when ready to serve , remove casserole from oven\nevenly pour a little hot wine-cheese sauce over each crepe , sprinkle with nutmeg and scattered spring onions\nserve immediately\nto serve individually- for best presentation: place 2 crepes on each plate , top with hot wine-cheese sauce , a light sprinkle of nutmeg and a few spring onion slices\nserve immediately\nTags:\nweeknight\ntime-to-make\ncourse\nmain-ingredient\npreparation\noccasion\nappetizers\nmain-dish\neggs-dairy\nseafood\noven\ndinner-party\nromantic\nshrimp\ncrab\ncheese\nstove-top\nshellfish\nbrunch\ntaste-mood\nequipment\npresentation\nserved-hot\n4-hours-or-less", "text_length": 3785 }, { "id": "119214", "title": "orange ginger oatmeal porridge delight", "description": "a really healthy porridge oats based breakfast ('oatmeal' in the usa) with a taste so wonderful that it feels like you're spoiling yourself rotten!", "minutes": 5, "ingredients": [ "porridge oats", "vanilla flavoring", "ground ginger", "caraway seed", "splenda sugar substitute", "marmalade", "low-fat yogurt", "water" ], "steps": [ "it helps to quickly make the topping first:", "take an small pot such as an small washed empty yogurt pot or egg cup and put in about a medium teaspoon of chunky orange marmalade", "add a bit of boiling or hot water and stir to make a medium thick paste", "porridge:", "measure the porridge oats - i suggest 57g as a good sized portion into a saucepan", "i tested this to work out to be pretty much exactly 4 tablespoons extremely well heaped", "i'm on a calorie-controlled diet and this is just enough for me to enjoy without feeling either underfed or too heavy - but you may prefer more or less and adjust the other ingredients accordingly", "add 345ml water - or enough to be absorbed to your satisfaction", "water weighs 1g per ml so you can weigh in 345g if you have electronic scales", "add just a couple of small drops vanilla flavouring - i prefer the articifial one as it's got a much stronger flavour - if you use real vanilla essence you may need about 1 / 3 teaspoon because it's so much weaker", "add about 1 / 3 teaspoon of ground ginger - quite a lot is really good ! - but breakfast time cravings vary about as much as personal tastes :)", "add about 1 / 3 teaspoon caraway seeds", "place on stove and boil and simmer until just the consistency you like", "when just about thick enough , add 2 medium teaspoons of splenda , or granulated sweetener or sugar and stir it in well", "pour into breakfast bowl and top with about 1 1 / 2 to 1 1 / 2 teaspoons natural yogurt or single cream if you're not counting calories", "sprinkle the top , in particular the yogurt with a teaspoon or two of splenda", "add the prepared , diluted marmalade over the yogurt", "serve", "don't go too mad with the yogurt or cream ! it actually tastes better if you don't drown it in yogurt or cream - probably because the porridge itself tastes so wonderful", "suggestions for alternative toppings:", "as an alternative to orange marmalade you might try a couple of teaspoons of orange or lemon juice , or crushed hazelnuts , or ginger jam / conserve , or pieces of crystallized ginger or slices of ginger preserved in sugar syrup , or maybe just honey", "you might like to sometimes put a teaspoon of raisins in with the topping for a special treat", "incidentally i'm currently using 'streamline' 'zest' reduced sugar , high-fruit orange & grapefruit marmalade which is to die for if you can get it !", "sweeteners:", "if using a different granulated sweetener it's worth knowing that aspartame becomes unstable and loses its sweetness above 85 degrees centigrade hence the suggestion to use splenda which is fine above 100 centigrade and can be boiled no problem", "some granulated sweeteners contain acesulphame-k in addition to aspartame", "acesulphame-k stays sweet above 100 centigrade but some people think it doesn't taste so nice :) if in doubt , maybe spoil yourself and use sugar !", "caloric values:", "i calculate calories per serving using sweetener and low-fat yoghurt to max out at around 265 calories depending on make and types of ingredients used", "if you use sugar you can add another 70 calories for the suggested quantity here", "for cream add another 30 or more calories", "mine usually works out about 245 calories maximum but i use low sugar marmalade , fat-free yogurt etc" ], "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "for-1-or-2", "granola-and-porridge", "breakfast", "lunch", "snacks", "easy", "european", "beginner-cook", "kid-friendly", "kosher", "vegetarian", "grains", "stove-top", "dietary", "comfort-food", "oamc-freezer-make-ahead", "inexpensive", "toddler-friendly", "pasta-rice-and-grains", "brunch", "taste-mood", "sweet", "to-go", "camping", "equipment", "number-of-servings", "presentation", "served-hot" ], "nutrition": { "calories": 244.2, "total_fat": 5.0, "sugar": 21.0, "sodium": 0.0, "protein": 19.0, "saturated_fat": 3.0, "carbohydrates": 14.0 }, "raw_text": "orange ginger oatmeal porridge delight\nIngredients:\nporridge oats\nvanilla flavoring\nground ginger\ncaraway seed\nsplenda sugar substitute\nmarmalade\nlow-fat yogurt\nwater\nSteps:\nit helps to quickly make the topping first:\ntake an small pot such as an small washed empty yogurt pot or egg cup and put in about a medium teaspoon of chunky orange marmalade\nadd a bit of boiling or hot water and stir to make a medium thick paste\nporridge:\nmeasure the porridge oats - i suggest 57g as a good sized portion into a saucepan\ni tested this to work out to be pretty much exactly 4 tablespoons extremely well heaped\ni'm on a calorie-controlled diet and this is just enough for me to enjoy without feeling either underfed or too heavy - but you may prefer more or less and adjust the other ingredients accordingly\nadd 345ml water - or enough to be absorbed to your satisfaction\nwater weighs 1g per ml so you can weigh in 345g if you have electronic scales\nadd just a couple of small drops vanilla flavouring - i prefer the articifial one as it's got a much stronger flavour - if you use real vanilla essence you may need about 1 / 3 teaspoon because it's so much weaker\nadd about 1 / 3 teaspoon of ground ginger - quite a lot is really good ! - but breakfast time cravings vary about as much as personal tastes :)\nadd about 1 / 3 teaspoon caraway seeds\nplace on stove and boil and simmer until just the consistency you like\nwhen just about thick enough , add 2 medium teaspoons of splenda , or granulated sweetener or sugar and stir it in well\npour into breakfast bowl and top with about 1 1 / 2 to 1 1 / 2 teaspoons natural yogurt or single cream if you're not counting calories\nsprinkle the top , in particular the yogurt with a teaspoon or two of splenda\nadd the prepared , diluted marmalade over the yogurt\nserve\ndon't go too mad with the yogurt or cream ! it actually tastes better if you don't drown it in yogurt or cream - probably because the porridge itself tastes so wonderful\nsuggestions for alternative toppings:\nas an alternative to orange marmalade you might try a couple of teaspoons of orange or lemon juice , or crushed hazelnuts , or ginger jam / conserve , or pieces of crystallized ginger or slices of ginger preserved in sugar syrup , or maybe just honey\nyou might like to sometimes put a teaspoon of raisins in with the topping for a special treat\nincidentally i'm currently using 'streamline' 'zest' reduced sugar , high-fruit orange & grapefruit marmalade which is to die for if you can get it !\nsweeteners:\nif using a different granulated sweetener it's worth knowing that aspartame becomes unstable and loses its sweetness above 85 degrees centigrade hence the suggestion to use splenda which is fine above 100 centigrade and can be boiled no problem\nsome granulated sweeteners contain acesulphame-k in addition to aspartame\nacesulphame-k stays sweet above 100 centigrade but some people think it doesn't taste so nice :) if in doubt , maybe spoil yourself and use sugar !\ncaloric values:\ni calculate calories per serving using sweetener and low-fat yoghurt to max out at around 265 calories depending on make and types of ingredients used\nif you use sugar you can add another 70 calories for the suggested quantity here\nfor cream add another 30 or more calories\nmine usually works out about 245 calories maximum but i use low sugar marmalade , fat-free yogurt etc\nTags:\n15-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nfor-1-or-2\ngranola-and-porridge\nbreakfast\nlunch\nsnacks\neasy\neuropean\nbeginner-cook\nkid-friendly\nkosher\nvegetarian\ngrains\nstove-top\ndietary\ncomfort-food\noamc-freezer-make-ahead\ninexpensive\ntoddler-friendly\npasta-rice-and-grains\nbrunch\ntaste-mood\nsweet\nto-go\ncamping\nequipment\nnumber-of-servings\npresentation\nserved-hot", "text_length": 3783 }, { "id": "195886", "title": "cajun deep fried turkey", "description": "deep-frying is the trendy way to cook turkey in record time! deep-frying makes for exceptionally juicy meat and crispy skin, too!", "minutes": 80, "ingredients": [ "black pepper", "ground chipotle chile pepper", "white pepper", "ground cumin", "ground nutmeg", "salt", "vegetable oil", "red wine vinegar", "sugar", "chili powder", "garlic powder", "ground pepper", "whole turkey", "peanut oil" ], "steps": [ "you will also need: 1 poultry or meat injector , 1 turkey deep-fryer consisting of 40- to 60-quart pot with basket , burner and propane tank", "read the turkey deep-frying do's and don'ts", "in small bowl , mix all spice rub ingredients until blended", "set aside", "in shallow glass or plastic bowl , mix all marinade ingredients until salt is dissolved", "set aside", "remove giblets and neck from turkey", "rinse turkey well with cold water", "pat dry thoroughly with paper towels", "take extra care to dry both inside cavities , because water added to hot oil can cause excessive bubbling", "to allow for good oil circulation through the cavity , do not tie legs together", "cut off wing", "place turkey in large pan", "rub inside and outside of turkey with spice rub", "inject marinade into turkey , following directions that came with injector", "cover turkey in pan", "place in refrigerator at least 8 hours but no longer than 24 hours", "place outdoor gas burner on level dirt or grassy area", "add oil to cooking pot until about 2 / 3 full", "clip deep-fry thermometer to edge of pot", "at medium-high setting , heat oil to 375f place turkey , neck end down , on basket or rack", "when deep-fry thermometer reaches 375f , slowly lower turkey into hot oil", "level of oil will rise due to frothing caused by moisture from turkey but will stabilize in about 1 minute", "immediately check oil temperature", "increase flame so oil temperature is maintained at 350f if temperature drops to 340f or below , oil will begin to seep into turkey", "fry turkey about 3 to 4 minutes per pound , or about 35 to 42 minutes for 10- to 12-pound turkey", "stay with fryer at all times because heat may need to be regulated throughout frying", "at minimum frying time , carefully remove turkey to check for doneness", "a meat thermometer inserted into thickest part of breast should read 170f if inserted into thigh , it should read 180f if necessary , return turkey to oil and continue cooking", "when turkey is done , let drain a few minutes", "remove turkey from rack", "place on serving platter", "cover with foil", "let stand 20 minutes for easier carving", "turkey deep-frying do's and don'ts", "if its your first time and you want your turkey-frying experience to be successful , please take a moment to read them before getting ready for a great-tasting feast !", "do's:", "follow the use-and-care directions for your deep-fryer when deep-frying turkey , and review all safety", "place the fryer on a level dirt or grassy area away from the house or garage", "never fry a turkey indoors , including in a garage or any other structure attached to a building", "use only oils with high smoke points , such as peanut , canola or safflower oil", "wear old shoes that you can slip out of easily and long pants just in case you do spill some oil on you", "immediately wash hands , utensils , equipment and surfaces that have come in contact with the raw turkey", "have a fire extinguisher nearby for added safety", "serve the turkey right after cooking , and store leftovers in the refrigerator within 2 hours of cooking", "allow the oil to cool completely before disposing of it or storing it", "don'ts:", "never fry on wooden decks or other structures that could catch fire , and dont fry on concrete , which could be stained by the oil", "never leave the hot oil unattended , and do not allow children or pets near the cooking area", "betty crocker" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "main-dish", "poultry", "american", "cajun", "southern-united-states", "holiday-event", "turkey", "deep-fry", "dietary", "thanksgiving", "meat", "whole-turkey", "technique", "4-hours-or-less" ], "nutrition": { "calories": 595.2, "total_fat": 50.0, "sugar": 2.0, "sodium": 43.0, "protein": 136.0, "saturated_fat": 42.0, "carbohydrates": 0.0 }, "raw_text": "cajun deep fried turkey\nIngredients:\nblack pepper\nground chipotle chile pepper\nwhite pepper\nground cumin\nground nutmeg\nsalt\nvegetable oil\nred wine vinegar\nsugar\nchili powder\ngarlic powder\nground pepper\nwhole turkey\npeanut oil\nSteps:\nyou will also need: 1 poultry or meat injector , 1 turkey deep-fryer consisting of 40- to 60-quart pot with basket , burner and propane tank\nread the turkey deep-frying do's and don'ts\nin small bowl , mix all spice rub ingredients until blended\nset aside\nin shallow glass or plastic bowl , mix all marinade ingredients until salt is dissolved\nset aside\nremove giblets and neck from turkey\nrinse turkey well with cold water\npat dry thoroughly with paper towels\ntake extra care to dry both inside cavities , because water added to hot oil can cause excessive bubbling\nto allow for good oil circulation through the cavity , do not tie legs together\ncut off wing\nplace turkey in large pan\nrub inside and outside of turkey with spice rub\ninject marinade into turkey , following directions that came with injector\ncover turkey in pan\nplace in refrigerator at least 8 hours but no longer than 24 hours\nplace outdoor gas burner on level dirt or grassy area\nadd oil to cooking pot until about 2 / 3 full\nclip deep-fry thermometer to edge of pot\nat medium-high setting , heat oil to 375f place turkey , neck end down , on basket or rack\nwhen deep-fry thermometer reaches 375f , slowly lower turkey into hot oil\nlevel of oil will rise due to frothing caused by moisture from turkey but will stabilize in about 1 minute\nimmediately check oil temperature\nincrease flame so oil temperature is maintained at 350f if temperature drops to 340f or below , oil will begin to seep into turkey\nfry turkey about 3 to 4 minutes per pound , or about 35 to 42 minutes for 10- to 12-pound turkey\nstay with fryer at all times because heat may need to be regulated throughout frying\nat minimum frying time , carefully remove turkey to check for doneness\na meat thermometer inserted into thickest part of breast should read 170f if inserted into thigh , it should read 180f if necessary , return turkey to oil and continue cooking\nwhen turkey is done , let drain a few minutes\nremove turkey from rack\nplace on serving platter\ncover with foil\nlet stand 20 minutes for easier carving\nturkey deep-frying do's and don'ts\nif its your first time and you want your turkey-frying experience to be successful , please take a moment to read them before getting ready for a great-tasting feast !\ndo's:\nfollow the use-and-care directions for your deep-fryer when deep-frying turkey , and review all safety\nplace the fryer on a level dirt or grassy area away from the house or garage\nnever fry a turkey indoors , including in a garage or any other structure attached to a building\nuse only oils with high smoke points , such as peanut , canola or safflower oil\nwear old shoes that you can slip out of easily and long pants just in case you do spill some oil on you\nimmediately wash hands , utensils , equipment and surfaces that have come in contact with the raw turkey\nhave a fire extinguisher nearby for added safety\nserve the turkey right after cooking , and store leftovers in the refrigerator within 2 hours of cooking\nallow the oil to cool completely before disposing of it or storing it\ndon'ts:\nnever fry on wooden decks or other structures that could catch fire , and dont fry on concrete , which could be stained by the oil\nnever leave the hot oil unattended , and do not allow children or pets near the cooking area\nbetty crocker\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nnorth-american\nmain-dish\npoultry\namerican\ncajun\nsouthern-united-states\nholiday-event\nturkey\ndeep-fry\ndietary\nthanksgiving\nmeat\nwhole-turkey\ntechnique\n4-hours-or-less", "text_length": 3767 }, { "id": "187751", "title": "caramel cupcakes with butterscotch frosting", "description": "these delicious cupcakes and frosting were featured in fine cooking, april/may 2004.", "minutes": 50, "ingredients": [ "granulated sugar", "unbleached all-purpose flour", "baking powder", "salt", "unsalted butter", "eggs", "pure vanilla extract", "pecans", "dark brown sugar", "heavy cream", "confectioners' sugar" ], "steps": [ "position a rack in the lower third of the oven and heat the oven to 350 degrees", "line 12 standard-size muffin cups with paper liners", "make the caramel: bring 1 / 3 cup water to a boil in a small saucepan", "keep it very hot", "put the 1 / 3 cup sugar in a heavy-based 8-inch skillet or shallow saucepan", "set the pan over medium heat", "shake the pan to level the sugar and leave it alone until it's about half melted", "shake and swirl the pan to help the sugar melt completely", "cook the melted sugar , constantly swirling or stirring with a wooden spoon , until it bubbles and turns a deep reddish caramel color", "immediately take the pan off the heat and carefully drizzle the boiling water over the caramel", "the mixture will sputter", "return the pan to medium heat", "stir constantly with the wooden spoon just until the caramel is completely dissolved", "pour the caramel into a heatproof liquid measuring cup", "pour about 1 / 3 cup water into the empty caramel pan and return to medium heat until very hot , stirring to dissolve any remaining caramel", "spoon enough of this liquid into the measuring cup with the caramel to bring the level up to 1 / 2 cup", "let cool until warm", "make the cupcakes: sift the flour , baking powder and salt into a small bowl", "in a large bowl , beat the butter with a stand mixer fitted with the paddle attachment on medium speed until smooth , 30 to 60 seconds", "with the mixer running , slowly pour in the remaining 3 / 4 cup sugar , stop the mixer and scrape the bowl and beaters", "beat on medium-high speed until light and fluffy , about 2 minutes", "beat in the eggs , one at a time , on medium speed until the batter is smooth , 30 to 60 seconds after each addition", "scrape the bowl each time", "beat in the vanilla", "on low speed , add the dry ingredients in three installments , alternating with the caramel", "mix only until the batter is smooth", "divide the batter evenly among the prepared muffin cups", "don't smooth the batter", "bake until the cupcakes are golden brown and spring back when gently pressed in the center , 18 to 20 minutes", "let the cupcakes cool in the tin for 5 minutes on a wire rack", "carefully remove the cupcakes from the tin , set them on the rack and let cool completely", "spoon a slightly heaping tablespoon of the frosting on top of each cupcake and use the back of the spoon to spread and swirl the frosting", "if the frosting starts to stiffen , rewarm it briefly over medium-low heat until it's spreadable", "holding a cupcake by its liner , dip it into the chopped pecans , if using , turning to coat the frosting thoroughly", "repeat with the remaining cupcakes", "let the frosting set for about 30 minutes before serving", "to make frosting: melt the butter in a heavy 2-or 3-quart saucepan over medium-low heat", "add the brown sugar and stir almost constantly with a wooden spoon", "after 2 to 3 minutes , the sugar will melt and smooth out , and the mixture will begin to bubble", "once this happens , stir constantly for 2 minutes", "carefully add the 1 / 4 cup cream and stir constantly for another 2 minutes", "the mixture will thicken slightly and look smooth and glossy", "remove the pan from the heat and let cool for 5 minutes , stirring frequently", "beat in the confectioners' sugar and vanilla with the wooden spoon", "if the frosting seems a little dry , beat in more cream , a half tablespoon at a time , until frosting is thick , smooth , and spreadable" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "low-protein", "cupcakes", "desserts", "kid-friendly", "cakes", "dietary", "gifts", "low-sodium", "cake-fillings-and-frostings", "low-in-something", "brunch" ], "nutrition": { "calories": 334.4, "total_fat": 22.0, "sugar": 155.0, "sodium": 3.0, "protein": 5.0, "saturated_fat": 43.0, "carbohydrates": 16.0 }, "raw_text": "caramel cupcakes with butterscotch frosting\nIngredients:\ngranulated sugar\nunbleached all-purpose flour\nbaking powder\nsalt\nunsalted butter\neggs\npure vanilla extract\npecans\ndark brown sugar\nheavy cream\nconfectioners' sugar\nSteps:\nposition a rack in the lower third of the oven and heat the oven to 350 degrees\nline 12 standard-size muffin cups with paper liners\nmake the caramel: bring 1 / 3 cup water to a boil in a small saucepan\nkeep it very hot\nput the 1 / 3 cup sugar in a heavy-based 8-inch skillet or shallow saucepan\nset the pan over medium heat\nshake the pan to level the sugar and leave it alone until it's about half melted\nshake and swirl the pan to help the sugar melt completely\ncook the melted sugar , constantly swirling or stirring with a wooden spoon , until it bubbles and turns a deep reddish caramel color\nimmediately take the pan off the heat and carefully drizzle the boiling water over the caramel\nthe mixture will sputter\nreturn the pan to medium heat\nstir constantly with the wooden spoon just until the caramel is completely dissolved\npour the caramel into a heatproof liquid measuring cup\npour about 1 / 3 cup water into the empty caramel pan and return to medium heat until very hot , stirring to dissolve any remaining caramel\nspoon enough of this liquid into the measuring cup with the caramel to bring the level up to 1 / 2 cup\nlet cool until warm\nmake the cupcakes: sift the flour , baking powder and salt into a small bowl\nin a large bowl , beat the butter with a stand mixer fitted with the paddle attachment on medium speed until smooth , 30 to 60 seconds\nwith the mixer running , slowly pour in the remaining 3 / 4 cup sugar , stop the mixer and scrape the bowl and beaters\nbeat on medium-high speed until light and fluffy , about 2 minutes\nbeat in the eggs , one at a time , on medium speed until the batter is smooth , 30 to 60 seconds after each addition\nscrape the bowl each time\nbeat in the vanilla\non low speed , add the dry ingredients in three installments , alternating with the caramel\nmix only until the batter is smooth\ndivide the batter evenly among the prepared muffin cups\ndon't smooth the batter\nbake until the cupcakes are golden brown and spring back when gently pressed in the center , 18 to 20 minutes\nlet the cupcakes cool in the tin for 5 minutes on a wire rack\ncarefully remove the cupcakes from the tin , set them on the rack and let cool completely\nspoon a slightly heaping tablespoon of the frosting on top of each cupcake and use the back of the spoon to spread and swirl the frosting\nif the frosting starts to stiffen , rewarm it briefly over medium-low heat until it's spreadable\nholding a cupcake by its liner , dip it into the chopped pecans , if using , turning to coat the frosting thoroughly\nrepeat with the remaining cupcakes\nlet the frosting set for about 30 minutes before serving\nto make frosting: melt the butter in a heavy 2-or 3-quart saucepan over medium-low heat\nadd the brown sugar and stir almost constantly with a wooden spoon\nafter 2 to 3 minutes , the sugar will melt and smooth out , and the mixture will begin to bubble\nonce this happens , stir constantly for 2 minutes\ncarefully add the 1 / 4 cup cream and stir constantly for another 2 minutes\nthe mixture will thicken slightly and look smooth and glossy\nremove the pan from the heat and let cool for 5 minutes , stirring frequently\nbeat in the confectioners' sugar and vanilla with the wooden spoon\nif the frosting seems a little dry , beat in more cream , a half tablespoon at a time , until frosting is thick , smooth , and spreadable\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\npreparation\noccasion\nlow-protein\ncupcakes\ndesserts\nkid-friendly\ncakes\ndietary\ngifts\nlow-sodium\ncake-fillings-and-frostings\nlow-in-something\nbrunch", "text_length": 3766 }, { "id": "164385", "title": "homemade bagels", "description": "", "minutes": 12, "ingredients": [ "instant yeast", "unbleached bread flour", "water", "bread flour", "salt", "honey", "baking soda", "cornmeal" ], "steps": [ "to make the sponge , stir the yeast into the flour in a 4-quart mixing bowl", "add the water , whisking or stirring only until it forms a smooth , sticky batter", "cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours , or until mixture becomes very foamy and bubbly", "it should swell to nearly double in size and collapse when the bowl is tapped on the countertop", "to make the dough , in the same mixing bowl , add the additional yeast to the sponge and stir", "then add 3 cups of the flour and all of the salt and honey", "stir until the ingredients form a ball , slowly working in the remaining 3 / 4 cup flour to stiffen the dough", "transfer the dough to the counter and knead for at least 10 minutes", "the dough should be firm , stiffer than french bread dough , but still pliable and smooth", "there should be no raw flour- all the ingredients should be hydrated", "the dough should pass the windowpane test and register 77 to 81f if the dough seems too dry and rips , add a few drops of water and continue kneading", "if the dough seems tacky or sticky , add more flour to achieve the stiffness required", "the kneaded dough should feel satiny and pliable but not be tacky", "immediately divide the dough into 41 / 2-ounce pieces", "form them into rolls", "cover the rolls with a damp towel and allow them to rest for approximately 20 minutes", "line 2 sheet pans with baking parchment and mist lightly with spray oil", "shape bagels", "place each shaped pieces 2-inches apart on the pans", "mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag , or cover loosely with plastic wrap", "let the pans sit at room temperature for about 20 minutes", "check to see if the bagels are ready to be retarded in the refrigerator by using the \"float test", "\" fill a small bowl cool or room-temperature water", "the bagels are ready to be retarded when they float within 10 seconds of being dropped into the water", "take one bagel and test it", "if it floats , immediately return the tester bagel to the pan , pat it dry , cover the pan , and place it in the refrigerator overnight", "if the bagel does not float , return it to the pan and continue to proof the dough at room temperature , checking back ever 10 to 20 minutes or so until a tester floats", "the time needed to accomplish the float will vary , depending on the ambient temperature and the stiffness of the dough", "the following day , preheat the oven to 500f with the two racks set in the middle of the oven", "bring a large pot of water to a boil , and add the baking soda", "have a slotted spoon or skimmer nearby", "remove the bagels from the refrigerator and gently drop them into the water , boiling only as many as comfortably fit", "after one minute flip them over and boil for another minute", "if you like very chewy bagels , you can extend the boiling to 2 minutes per side", "while the bagels are boiling , sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour", "if you want to top the bagels , do so as soon as the come out of the water", "when all the bagels have been boiled , place the pans on the 2 middle shelves in the oven", "bake for approximately 5 minutes , then rotate the pans , switching shelves and giving the pans a 180 rotation", "after the rotation , lower the oven setting to 450f and continue baking for about 5 minutes , or until the bagels turn light golden brown", "you may bake them darker if you prefer", "remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving" ], "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "healthy", "breads", "breakfast", "low-fat", "dietary", "low-cholesterol", "low-saturated-fat", "low-in-something" ], "nutrition": { "calories": 313.8, "total_fat": 1.0, "sugar": 6.0, "sodium": 35.0, "protein": 19.0, "saturated_fat": 0.0, "carbohydrates": 21.0 }, "raw_text": "homemade bagels\nIngredients:\ninstant yeast\nunbleached bread flour\nwater\nbread flour\nsalt\nhoney\nbaking soda\ncornmeal\nSteps:\nto make the sponge , stir the yeast into the flour in a 4-quart mixing bowl\nadd the water , whisking or stirring only until it forms a smooth , sticky batter\ncover the bowl with plastic wrap and leave at room temperature for approximately 2 hours , or until mixture becomes very foamy and bubbly\nit should swell to nearly double in size and collapse when the bowl is tapped on the countertop\nto make the dough , in the same mixing bowl , add the additional yeast to the sponge and stir\nthen add 3 cups of the flour and all of the salt and honey\nstir until the ingredients form a ball , slowly working in the remaining 3 / 4 cup flour to stiffen the dough\ntransfer the dough to the counter and knead for at least 10 minutes\nthe dough should be firm , stiffer than french bread dough , but still pliable and smooth\nthere should be no raw flour- all the ingredients should be hydrated\nthe dough should pass the windowpane test and register 77 to 81f if the dough seems too dry and rips , add a few drops of water and continue kneading\nif the dough seems tacky or sticky , add more flour to achieve the stiffness required\nthe kneaded dough should feel satiny and pliable but not be tacky\nimmediately divide the dough into 41 / 2-ounce pieces\nform them into rolls\ncover the rolls with a damp towel and allow them to rest for approximately 20 minutes\nline 2 sheet pans with baking parchment and mist lightly with spray oil\nshape bagels\nplace each shaped pieces 2-inches apart on the pans\nmist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag , or cover loosely with plastic wrap\nlet the pans sit at room temperature for about 20 minutes\ncheck to see if the bagels are ready to be retarded in the refrigerator by using the \"float test\n\" fill a small bowl cool or room-temperature water\nthe bagels are ready to be retarded when they float within 10 seconds of being dropped into the water\ntake one bagel and test it\nif it floats , immediately return the tester bagel to the pan , pat it dry , cover the pan , and place it in the refrigerator overnight\nif the bagel does not float , return it to the pan and continue to proof the dough at room temperature , checking back ever 10 to 20 minutes or so until a tester floats\nthe time needed to accomplish the float will vary , depending on the ambient temperature and the stiffness of the dough\nthe following day , preheat the oven to 500f with the two racks set in the middle of the oven\nbring a large pot of water to a boil , and add the baking soda\nhave a slotted spoon or skimmer nearby\nremove the bagels from the refrigerator and gently drop them into the water , boiling only as many as comfortably fit\nafter one minute flip them over and boil for another minute\nif you like very chewy bagels , you can extend the boiling to 2 minutes per side\nwhile the bagels are boiling , sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour\nif you want to top the bagels , do so as soon as the come out of the water\nwhen all the bagels have been boiled , place the pans on the 2 middle shelves in the oven\nbake for approximately 5 minutes , then rotate the pans , switching shelves and giving the pans a 180 rotation\nafter the rotation , lower the oven setting to 450f and continue baking for about 5 minutes , or until the bagels turn light golden brown\nyou may bake them darker if you prefer\nremove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving\nTags:\n15-minutes-or-less\ntime-to-make\ncourse\npreparation\nhealthy\nbreads\nbreakfast\nlow-fat\ndietary\nlow-cholesterol\nlow-saturated-fat\nlow-in-something", "text_length": 3766 }, { "id": "302477", "title": "easy electric pressure cooker chicken stock", "description": "let me just say that i love my 8 quart oval electric pressure cooker, and i use it almost exclusively for making stock. and cheesecake. (that's another recipe for another time...) it is so easy and cost effective, not to mention better tasting and better for you - i can't imagine going back to canned broth! i started by following lorna sass's recipe to the letter - until i realized that you can't really make a \"mistake\" making stock. i got tired of throwing away scraps every day, and tired of buying fresh veggies just for stock. i have included step-by-step photos to show how little waste there really is. basically, over time, i put all of my veggie scraps into a gallon zipper freezer bag - onions (with skins), carrot peels and tops, celery leaves and ends, and garlic peels and ends, and parsley stems. i've tried adding veggies like mushrooms, but this yielded too strong a flavor, so i quickly went back to the basics. when the bag is full, i make stock. usually, the timing is good - by the time the bag is full, i'm almost out of stock anyway. if i've used bone-in chicken in the meantime, i'll save those scraps, too, in a separate bag. when the time comes, if i feel the ratio of veggies is off, i'll add a little more of one or the other - usually, i add some extra celery leaves, as i don't use as much celery as i do carrots and onions, for example. but whatever - like i said, you really can't mess this up. because i'm using an 8-quart cooker, and filling it to the max, i get a lot of stock! plus, by starting with a whole roasting chicken, i can usually harvest about 4 cups of cooked chicken meat to use in other recipes as well. considering i can get a roaster for 75 cents a pound, and everything else is scraps, that's quite a bargain!!", "minutes": 120, "ingredients": [ "vegetables", "roasting chickens", "bay leaves", "black peppercorns", "spices", "water" ], "steps": [ "remove the neck and gizzards from the chicken", "place the neck and the chicken , breast side up , into the pressure cooker and add 2 cups of water", "set aside gizzards", "secure the lid", "cook at high pressure for 25 minutes , and allow for natural pressure release", "remove chicken and neck from cooker", "do not remove the liquid ! place chicken in a casserole dish or a deep plate to catch drippings , and allow it to cool enough to touch it", "in the meantime , place the frozen scraps into the hot cooker to begin thawing", "you don't have to thaw them ahead of time , the cooker will do that", "i just dump the bag , then place the bag right back in the freezer for the next batch", "take off your rings !", "harvest all meat from chicken for later use", "i use three bowls: meat , bones / other good stuff , and skin", "when in doubt , put it in the bone-bowl", "if you get a little skin in there , that's okay - you'll just skim the fat off later anyway", "i do not use a knife for this process", "the meat should just about fall off the bones", "if you're having a really hard time , it may not be cooked all the way through", "you can see from the pictures that the chicken breasts come off almost whole , and the dark meat just falls into the bowl", "there is very little in the third bowl - that's all i'm going to throw away", "the rest gets used", "either freeze or refrigerate the chicken harvested - i usually get 4-5 cups", "throw away the skins", "next , i try to chop the bones up as small as possible and place the pieces into the cooker", "i have a a good pair of boning shears that make short work of this", "the more you can chop up the bones , the more of the gelatin you can release to give your stock that beautiful \"jiggle\" when it's done", "you know you have a beautiful stock when it dances like jello !", "also , dump any juice that seeped out during the harvesting process back into the cooker", "so now , you have a little bit of liquid , all your veggies , and your chopped up chicken bones", "cut up the gizzards and toss them on top , along with the bay leaves and peppercorns", "this is when i usually add a few more celery leaves , and maybe a little extra parsley", "fill to \"max-fill\" line with water", "secure the lid , and set the cooker to cook at high pressure for 25 minutes , then allow for natural release", "it will take a while to come up to pressure because the cooker is so full", "place 2 layers of cheesecloth over a strainer and place the strainer over a large bowl", "very carefully , pour the contents of the cooker into the strainer , allowing the liquid to run through", "allow the solids to cool to the touch , then gather the ends of the cheesecloth and press / squeeze as much liquid as you can out of the solids", "i shift the solids around and squeeze again a couple times to get as much out as possible", "some people like to skim the fat off while it is still liquid", "i don't", "i think that's too much work", "i'd rather peel it off in chunks after refrigerating , when it is hard", "please , please make sure you're practicing safe food prep - you can't just stick the bowl of steaming hot chicken stock into the fridge and think that the temp will come down fast enough to prevent the growth of bacteria", "i usually put the bowl into my sink in an ice bath , and every few minutes , i gently stir the stock", "after the temp has come down , i'll move it to the fridge overnight", "in the morning , scrape off the congealed fat that has risen to the top", "watch that stock jiggle ! divide into freezable containers in various sizes and freeze until needed" ], "tags": [ "time-to-make", "course", "preparation", "soups-stews", "stocks", "pressure-cooker", "stove-top", "inexpensive", "equipment", "small-appliance", "4-hours-or-less" ], "nutrition": { "calories": 253.4, "total_fat": 28.0, "sugar": 0.0, "sodium": 3.0, "protein": 40.0, "saturated_fat": 26.0, "carbohydrates": 0.0 }, "raw_text": "easy electric pressure cooker chicken stock\nIngredients:\nvegetables\nroasting chickens\nbay leaves\nblack peppercorns\nspices\nwater\nSteps:\nremove the neck and gizzards from the chicken\nplace the neck and the chicken , breast side up , into the pressure cooker and add 2 cups of water\nset aside gizzards\nsecure the lid\ncook at high pressure for 25 minutes , and allow for natural pressure release\nremove chicken and neck from cooker\ndo not remove the liquid ! place chicken in a casserole dish or a deep plate to catch drippings , and allow it to cool enough to touch it\nin the meantime , place the frozen scraps into the hot cooker to begin thawing\nyou don't have to thaw them ahead of time , the cooker will do that\ni just dump the bag , then place the bag right back in the freezer for the next batch\ntake off your rings !\nharvest all meat from chicken for later use\ni use three bowls: meat , bones / other good stuff , and skin\nwhen in doubt , put it in the bone-bowl\nif you get a little skin in there , that's okay - you'll just skim the fat off later anyway\ni do not use a knife for this process\nthe meat should just about fall off the bones\nif you're having a really hard time , it may not be cooked all the way through\nyou can see from the pictures that the chicken breasts come off almost whole , and the dark meat just falls into the bowl\nthere is very little in the third bowl - that's all i'm going to throw away\nthe rest gets used\neither freeze or refrigerate the chicken harvested - i usually get 4-5 cups\nthrow away the skins\nnext , i try to chop the bones up as small as possible and place the pieces into the cooker\ni have a a good pair of boning shears that make short work of this\nthe more you can chop up the bones , the more of the gelatin you can release to give your stock that beautiful \"jiggle\" when it's done\nyou know you have a beautiful stock when it dances like jello !\nalso , dump any juice that seeped out during the harvesting process back into the cooker\nso now , you have a little bit of liquid , all your veggies , and your chopped up chicken bones\ncut up the gizzards and toss them on top , along with the bay leaves and peppercorns\nthis is when i usually add a few more celery leaves , and maybe a little extra parsley\nfill to \"max-fill\" line with water\nsecure the lid , and set the cooker to cook at high pressure for 25 minutes , then allow for natural release\nit will take a while to come up to pressure because the cooker is so full\nplace 2 layers of cheesecloth over a strainer and place the strainer over a large bowl\nvery carefully , pour the contents of the cooker into the strainer , allowing the liquid to run through\nallow the solids to cool to the touch , then gather the ends of the cheesecloth and press / squeeze as much liquid as you can out of the solids\ni shift the solids around and squeeze again a couple times to get as much out as possible\nsome people like to skim the fat off while it is still liquid\ni don't\ni think that's too much work\ni'd rather peel it off in chunks after refrigerating , when it is hard\nplease , please make sure you're practicing safe food prep - you can't just stick the bowl of steaming hot chicken stock into the fridge and think that the temp will come down fast enough to prevent the growth of bacteria\ni usually put the bowl into my sink in an ice bath , and every few minutes , i gently stir the stock\nafter the temp has come down , i'll move it to the fridge overnight\nin the morning , scrape off the congealed fat that has risen to the top\nwatch that stock jiggle ! divide into freezable containers in various sizes and freeze until needed\nTags:\ntime-to-make\ncourse\npreparation\nsoups-stews\nstocks\npressure-cooker\nstove-top\ninexpensive\nequipment\nsmall-appliance\n4-hours-or-less", "text_length": 3763 }, { "id": "266726", "title": "peanut butter and chocolate rolls", "description": "few ingredients, lots of detail. not for the beginner cook, but more for the baker who loves a challenge! these are best eaten the day they are baked.", "minutes": 300, "ingredients": [ "active dry yeast", "water", "sugar", "unbleached all-purpose flour", "unsweetened cocoa powder", "kosher salt", "brewed coffee", "egg yolk", "unsalted butter", "chocolate chips", "peanut butter morsels", "cold water", "cornstarch" ], "steps": [ "place the yeast and warm water in a large bowl with the 1 / 4 tsp sugar", "stir with a fork to dissolve the yeast and allow it to stand for about 3 minutes", "whisk the unbleached flour , cocoa powder , the remaining 1 / 3 cup sugar and the salt together in a medium bowl", "set them aside", "using your hand , stir the coffee , the egg yolk , and the butter into the dissolved yeast", "gradually add the flour mixture , stirring until a shaggy mass forms and all of the flour is moistened", "move the dough to a lightly floured surface and knead for about 7 to 8 minutes , until it is silky smooth and elastic", "this dough should be nice and moist , so add flour sparingly as you work", "shape the dough into a loose ball cover it with plastic wrap and let it rest for about 10 minutes to relax the gluten strands", "flatten the dough and stretch it gently with your fingers to form a rectangle about an inch thick", "spread the chips evenly over the rectangle", "fold the dough into an envelope and knead gently for 2 to 3 minutes , until the chips are well distributed", "the dough should be soft , smooth , and springy", "if the dough resists , let it rest for 5 minutes and then continue kneading it", "some of the chips may pop out of the dough , but they can easily be incorporated again after the first rise when the dough has softened", "shape the dough into a loose ball and place it in a lightly oiled bowl", "turn to coat the top of the dough with oil , and cover the bowl tightly with plastic wrap", "let rise at room temperature until the dough has doubled in volume , about 2 hours", "line two 12 by 17-inch baking sheets with parchment paper", "gently pour the dough onto the floured work surface pressing any loose chips into dough", "flour your hands lightly divide the dough into 12 equal pieces", "shape the pieces into rolls and place 6 on each prepared baking sheet leaving several inches between the rolls so they won't grow together as they rise", "cover them loosely with oiled plastic wrap and let them rise at room temperature until doubled in volume , about 45 minutes to 1 hour", "while the bread is poofing make a cornstarch wash: put cold water in a small saucepan and whisk in the cornstarch", "bring to a boil , stirring frequently until it thickens", "remove from the heat and cover to keep a skin from forming", "set aside to cool", "about 15 minutes before you're ready to bake , place one oven rack in the top third of the oven , and another in the bottom third , and preheat the oven to 400 degrees f", "when the buns have doubled , use a pastry brush to paint them with a thin coating of the cornstarch wash", "brush gently so you don't deflate them", "place one pan on each oven rack", "using a plant sprayer , immediately mist the top and sides of the oven 6 to 8 times and quickly close the oven door", "repeat this misting procedure two more times at 1-minute intervals", "bake for 10 minutes , then reduce the oven temperature to 350 degrees f and rotate the pans from top to bottom and front to back to ensure even baking", "bake for 10 to 15 minutes longer , or until the tops of the buns feel firm but not hard when you press them slightly , and the bottoms are very lightly browned", "these rolls should have a thin soft covering , not a hard crunchy crust", "remove from the oven and use the pastry brush to paint the top of each bun quickly and evenly with the cornstarch wash", "transfer the rolls to a rack and allow them to cool before serving" ], "tags": [ "course", "main-ingredient", "occasion", "healthy", "breads", "dinner-party", "kid-friendly", "chocolate", "rolls-biscuits", "dietary" ], "nutrition": { "calories": 204.6, "total_fat": 6.0, "sugar": 40.0, "sodium": 9.0, "protein": 10.0, "saturated_fat": 11.0, "carbohydrates": 12.0 }, "raw_text": "peanut butter and chocolate rolls\nIngredients:\nactive dry yeast\nwater\nsugar\nunbleached all-purpose flour\nunsweetened cocoa powder\nkosher salt\nbrewed coffee\negg yolk\nunsalted butter\nchocolate chips\npeanut butter morsels\ncold water\ncornstarch\nSteps:\nplace the yeast and warm water in a large bowl with the 1 / 4 tsp sugar\nstir with a fork to dissolve the yeast and allow it to stand for about 3 minutes\nwhisk the unbleached flour , cocoa powder , the remaining 1 / 3 cup sugar and the salt together in a medium bowl\nset them aside\nusing your hand , stir the coffee , the egg yolk , and the butter into the dissolved yeast\ngradually add the flour mixture , stirring until a shaggy mass forms and all of the flour is moistened\nmove the dough to a lightly floured surface and knead for about 7 to 8 minutes , until it is silky smooth and elastic\nthis dough should be nice and moist , so add flour sparingly as you work\nshape the dough into a loose ball cover it with plastic wrap and let it rest for about 10 minutes to relax the gluten strands\nflatten the dough and stretch it gently with your fingers to form a rectangle about an inch thick\nspread the chips evenly over the rectangle\nfold the dough into an envelope and knead gently for 2 to 3 minutes , until the chips are well distributed\nthe dough should be soft , smooth , and springy\nif the dough resists , let it rest for 5 minutes and then continue kneading it\nsome of the chips may pop out of the dough , but they can easily be incorporated again after the first rise when the dough has softened\nshape the dough into a loose ball and place it in a lightly oiled bowl\nturn to coat the top of the dough with oil , and cover the bowl tightly with plastic wrap\nlet rise at room temperature until the dough has doubled in volume , about 2 hours\nline two 12 by 17-inch baking sheets with parchment paper\ngently pour the dough onto the floured work surface pressing any loose chips into dough\nflour your hands lightly divide the dough into 12 equal pieces\nshape the pieces into rolls and place 6 on each prepared baking sheet leaving several inches between the rolls so they won't grow together as they rise\ncover them loosely with oiled plastic wrap and let them rise at room temperature until doubled in volume , about 45 minutes to 1 hour\nwhile the bread is poofing make a cornstarch wash: put cold water in a small saucepan and whisk in the cornstarch\nbring to a boil , stirring frequently until it thickens\nremove from the heat and cover to keep a skin from forming\nset aside to cool\nabout 15 minutes before you're ready to bake , place one oven rack in the top third of the oven , and another in the bottom third , and preheat the oven to 400 degrees f\nwhen the buns have doubled , use a pastry brush to paint them with a thin coating of the cornstarch wash\nbrush gently so you don't deflate them\nplace one pan on each oven rack\nusing a plant sprayer , immediately mist the top and sides of the oven 6 to 8 times and quickly close the oven door\nrepeat this misting procedure two more times at 1-minute intervals\nbake for 10 minutes , then reduce the oven temperature to 350 degrees f and rotate the pans from top to bottom and front to back to ensure even baking\nbake for 10 to 15 minutes longer , or until the tops of the buns feel firm but not hard when you press them slightly , and the bottoms are very lightly browned\nthese rolls should have a thin soft covering , not a hard crunchy crust\nremove from the oven and use the pastry brush to paint the top of each bun quickly and evenly with the cornstarch wash\ntransfer the rolls to a rack and allow them to cool before serving\nTags:\ncourse\nmain-ingredient\noccasion\nhealthy\nbreads\ndinner-party\nkid-friendly\nchocolate\nrolls-biscuits\ndietary", "text_length": 3746 }, { "id": "507192", "title": "steak gorgonzola alfredo with reduced balsamic copycat olive ga", "description": "one of my favorite meals when i go to olive garden is the \"steak gorgonzola alfredo.\" i got to thinking, i can make this at home, more often and a lot better. this recipe is one that is made at least twice a month, and my family demands it. when i started making this recipe, i would make my own balsamic reduction. i have recently found it pre-made in my grocery store. pre-made may not be better, but it does not stink up my house with vinegar for days. the steak used at og is one of the worst cuts i have ever had. i like to make my own because i can use whatever i like. i like petite sirloin or rib eye pan seared, although it is really good grilled too...", "minutes": 35, "ingredients": [ "heavy cream", "parmesan cheese", "garlic cloves", "onion powder", "salt", "ground black pepper", "balsamic vinegar", "fettuccine", "gorgonzola", "baby spinach", "sirloin steaks", "butter" ], "steps": [ "first start with the reduction it will take the longest and can be done ahead of time and stores for months at room temperature", "in a wide sauce pan add the balsamic vinegar , cook uncovered over med / low heat until reduced by 1 / 2", "open a window or well vent your kitchen the sauce will seem a little thin while it is hot", "let it cool in the pan for 1-2 hours and place back into the original bottle", "can be stored room temp for 6 mo to 1 year , refrigerated until the apocalypse or fuzzy", "see for further help", "next will be the alfredo sauce: in a sauce pot add the heavy cream and place over med to med / high heat", "add the garlic , onion , salt and pepper", "heat until the cream is reduced by 1 / 2 occasionally stir", "add the cheese and reduce the heat to low , stir in well", "this sauce can be held on low for 15-20 minutes without breaking or loss of flavor", "season to taste with salt and pepper", "with the sauce on low , your pasta should be cooking and all most done", "heat a 12\" cast iron skillet over high heat", "season both sides of the meat with salt and pepper and coat in oil", "when the skillet is ripping hot , sear the steak on both sides 1-2 minutes per side max", "the meat should be rare at this point , that is ok", "remove and set on a plate , remove the skillet from the heat", "cut the meat into bite sized pieces", "add the butter to the cast iron skillet , it should melt quickly", "add the meat to the skillet and stir the butter into the meat", "let sit in hot skillet until cooked to med 2-5 minutes", "finish option 1: in a large skillet , heat 1 tablespoon of oil over med / high heat", "add the spinach heat 1-2 minutes", "add the pasta and sauce and heat through , stir with tongs", "plate the pasta mixture , add the cooked meat on top", "add the crumbled gorgonzola , and drizzle the balsamic reduction over the top", "finish option 2: in a large skillet , heat over med / high heat", "add the sauce , cook 1 minute add the pasta and toss with tongs", "plate the pasta mixture , add the cooked meat on top", "add the crumbled gorgonzola , and drizzle the balsamic reduction over the top", "finish option 3: place cooked pasta on a plate , add some of the sauce , the meat , the gorgonzola cheese and drizzle the reduction", "it is quick down and dirty , but the way i serve most days , unless i am trying to impress", "this recipe may seem long , but i have tried to put as much detail into it as possible", "there are a lot of advanced cooking techniques , that are hard to explain , but once you make the recipe it is actually quite easy and goes really fast 30-40 minutes", "thank you for bearing with me", "edit addition 07 / 19 / 18", "here is a new way to cook your lovely piece of meat", "heat a well seasoned cast iron skillet in the oven at 450f when the skillet is hot remove from the oven and place on med-high burner", "let it sit for at least one minute", "add the steak , prepared as before , and cook for 1-2 minutes per side", "after the sear add 1 tablespoon of butter and place the skillet back into the oven for 4-7 minutes", "this duration will depend on you preference in steak and the cut and thickness of the meat", "when the time is up remove from the oven , place skillet off burner and remove the steak from the pan to rest 5-10 minutes", "cut into thin strips and place back into the skillet and mix well with the oils in the skillet , salt and pepper to taste" ], "tags": [ "weeknight", "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "main-dish", "pasta", "european", "italian", "copycat", "pasta-rice-and-grains", "presentation", "technique" ], "nutrition": { "calories": 1124.9, "total_fat": 97.0, "sugar": 60.0, "sodium": 20.0, "protein": 69.0, "saturated_fat": 182.0, "carbohydrates": 33.0 }, "raw_text": "steak gorgonzola alfredo with reduced balsamic copycat olive ga\nIngredients:\nheavy cream\nparmesan cheese\ngarlic cloves\nonion powder\nsalt\nground black pepper\nbalsamic vinegar\nfettuccine\ngorgonzola\nbaby spinach\nsirloin steaks\nbutter\nSteps:\nfirst start with the reduction it will take the longest and can be done ahead of time and stores for months at room temperature\nin a wide sauce pan add the balsamic vinegar , cook uncovered over med / low heat until reduced by 1 / 2\nopen a window or well vent your kitchen the sauce will seem a little thin while it is hot\nlet it cool in the pan for 1-2 hours and place back into the original bottle\ncan be stored room temp for 6 mo to 1 year , refrigerated until the apocalypse or fuzzy\nsee for further help\nnext will be the alfredo sauce: in a sauce pot add the heavy cream and place over med to med / high heat\nadd the garlic , onion , salt and pepper\nheat until the cream is reduced by 1 / 2 occasionally stir\nadd the cheese and reduce the heat to low , stir in well\nthis sauce can be held on low for 15-20 minutes without breaking or loss of flavor\nseason to taste with salt and pepper\nwith the sauce on low , your pasta should be cooking and all most done\nheat a 12\" cast iron skillet over high heat\nseason both sides of the meat with salt and pepper and coat in oil\nwhen the skillet is ripping hot , sear the steak on both sides 1-2 minutes per side max\nthe meat should be rare at this point , that is ok\nremove and set on a plate , remove the skillet from the heat\ncut the meat into bite sized pieces\nadd the butter to the cast iron skillet , it should melt quickly\nadd the meat to the skillet and stir the butter into the meat\nlet sit in hot skillet until cooked to med 2-5 minutes\nfinish option 1: in a large skillet , heat 1 tablespoon of oil over med / high heat\nadd the spinach heat 1-2 minutes\nadd the pasta and sauce and heat through , stir with tongs\nplate the pasta mixture , add the cooked meat on top\nadd the crumbled gorgonzola , and drizzle the balsamic reduction over the top\nfinish option 2: in a large skillet , heat over med / high heat\nadd the sauce , cook 1 minute add the pasta and toss with tongs\nplate the pasta mixture , add the cooked meat on top\nadd the crumbled gorgonzola , and drizzle the balsamic reduction over the top\nfinish option 3: place cooked pasta on a plate , add some of the sauce , the meat , the gorgonzola cheese and drizzle the reduction\nit is quick down and dirty , but the way i serve most days , unless i am trying to impress\nthis recipe may seem long , but i have tried to put as much detail into it as possible\nthere are a lot of advanced cooking techniques , that are hard to explain , but once you make the recipe it is actually quite easy and goes really fast 30-40 minutes\nthank you for bearing with me\nedit addition 07 / 19 / 18\nhere is a new way to cook your lovely piece of meat\nheat a well seasoned cast iron skillet in the oven at 450f when the skillet is hot remove from the oven and place on med-high burner\nlet it sit for at least one minute\nadd the steak , prepared as before , and cook for 1-2 minutes per side\nafter the sear add 1 tablespoon of butter and place the skillet back into the oven for 4-7 minutes\nthis duration will depend on you preference in steak and the cut and thickness of the meat\nwhen the time is up remove from the oven , place skillet off burner and remove the steak from the pan to rest 5-10 minutes\ncut into thin strips and place back into the skillet and mix well with the oils in the skillet , salt and pepper to taste\nTags:\nweeknight\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nmain-dish\npasta\neuropean\nitalian\ncopycat\npasta-rice-and-grains\npresentation\ntechnique", "text_length": 3739 }, { "id": "216221", "title": "goat s cheese shallot and leek tart a bit of a french tart", "description": "a very simple and extremely tasty tart that i often make when leeks are in season. you can make your own pastry if you wish - i do when i have lots of time, but this works equally well with good quality ready-made flaky pastry, thus cutting down on time. try to use small, thin leeks and try to get hold of little pink shallots - it just makes it so colourful when cut and served. this tart freezes beautifully; you just need about 3-4 hours to defrost it and then to reheat it, just pop it into the oven on a low heat for about 10 to 15 minutes. however, it is delicious served and eaten cold as well. great picnic food or wonderful for a light & elegant luncheon dish. i also serve this at celebrations as part of a finger buffet - it can be baked in a square tin for events like that - making it easier to cut and portion. one point, this is what i would call a soft set tart - so when you take it out of the oven, do not be alarmed if it appears to be too soft; it will set as it cools, making it deliciously creamy and not at all rubbery! n.b. i have called this a bit of a french tart, just a play on my zaar name! but, it could be welsh, using welsh goat's cheese & welsh leeks, or even english, you can obtain a wonderful array of english goat's cheeses now.", "minutes": 60, "ingredients": [ "pastry dough", "leeks", "goat cheese", "free-range eggs", "creme fraiche", "shallots", "salt", "fresh ground black pepper" ], "steps": [ "you will need a 7 inch diameter fluted quiche tin with a removable base , 1 inches deep , very lightly buttered , and a small , solid baking sheet", "pre-heat the oven to gas mark 5 , 375f and pop the baking sheet in to pre-heat on the centre shelf", "now prepare the leeks", "first , take the tough green ends off & discard them", "leave some of the lighter green & then make a vertical split about halfway down the centre of each one and clean them by running them under the cold-water tap while you fan out the layers this will rid them of any hidden dust and grit", "then slice them in half lengthways and chop into -inch slices", "next , in a medium-sized frying pan , melt the butter over a gentle heat and add the leeks , shallots and some salt", "give it all a good stir and let them cook gently , without a lid , for 10-15 minutes or until the juice runs out of them", "then you need to transfer them to a sieve set over a bowl to drain off the excess juice", "place a saucer with a weight on top of them to press out every drop", "roll it out into a circle on a lightly floured surface", "as you roll , give it quarter turns to keep the round shape and roll it as thinly as possible", "now transfer it , rolling it over the pin , to the tin", "press it lightly and firmly over the base and sides of the tin , easing any overlapping pastry back down to the sides , as it is important not to stretch it", "now trim the edges and press the pastry up about inch above the rim of the tin all round , and then prick the base all over with a fork", "after that , paint some of the beaten egg for the filling over the base and sides", "now place the tin on the baking sheet and bake for 20-25 minutes or until the pastry is crisp and golden", "check halfway through the cooking time to make sure that the pastry is not rising up in the centre", "if it is , just prick it a couple of times and press it back down with your hands", "while the pastry case is pre-baking , crumble the goats' cheese with your hands , and then gently combine it with the leeks & shallots in the sieve", "now , in a jug , mix the beaten eggs with the crme frache or double cream , seasoning with just a little salt and a good grinding of freshly milled black pepper", "as soon as the pastry case is ready , remove it from the oven", "arrange the leeks , shallots and cheese all over the base", "pour the cream and egg mixture over the top of the cheese , shallots & leeks , then put the tart back on the baking sheet with the oven shelf half pulled out , then gently slide the shelf back in and bake the tart for 30-35 minutes , until it's firm in the centre and the surface has turned a lovely golden brown", "next , remove it from the oven and allow it to settle for 10 minutes before serving", "these 10 minutes is important , as it will be much easier to cut into portions", "the best way to remove the tart from the tin is to ease the edges from the sides of the tin with a small knife , then place it on an upturned jar or tin , which will allow you to carefully ease the sides away", "next slide a palette knife or wide fish slice underneath and ease the tart on to a plate or board ready to serve , or simply cut it into portions straight from the tin base", "serve for picnics , light lunch with mixed salad and baked potatoes or as finger food for a buffet" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "savory-pies", "lunch", "main-dish", "eggs-dairy", "vegetables", "french", "european", "finger-food", "picnic", "vegetarian", "english", "cheese", "eggs", "dietary", "welsh", "onions", "brunch", "taste-mood", "savory", "to-go", "presentation", "served-cold", "served-hot" ], "nutrition": { "calories": 517.5, "total_fat": 59.0, "sugar": 13.0, "sodium": 18.0, "protein": 30.0, "saturated_fat": 97.0, "carbohydrates": 9.0 }, "raw_text": "goat s cheese shallot and leek tart a bit of a french tart\nIngredients:\npastry dough\nleeks\ngoat cheese\nfree-range eggs\ncreme fraiche\nshallots\nsalt\nfresh ground black pepper\nSteps:\nyou will need a 7 inch diameter fluted quiche tin with a removable base , 1 inches deep , very lightly buttered , and a small , solid baking sheet\npre-heat the oven to gas mark 5 , 375f and pop the baking sheet in to pre-heat on the centre shelf\nnow prepare the leeks\nfirst , take the tough green ends off & discard them\nleave some of the lighter green & then make a vertical split about halfway down the centre of each one and clean them by running them under the cold-water tap while you fan out the layers this will rid them of any hidden dust and grit\nthen slice them in half lengthways and chop into -inch slices\nnext , in a medium-sized frying pan , melt the butter over a gentle heat and add the leeks , shallots and some salt\ngive it all a good stir and let them cook gently , without a lid , for 10-15 minutes or until the juice runs out of them\nthen you need to transfer them to a sieve set over a bowl to drain off the excess juice\nplace a saucer with a weight on top of them to press out every drop\nroll it out into a circle on a lightly floured surface\nas you roll , give it quarter turns to keep the round shape and roll it as thinly as possible\nnow transfer it , rolling it over the pin , to the tin\npress it lightly and firmly over the base and sides of the tin , easing any overlapping pastry back down to the sides , as it is important not to stretch it\nnow trim the edges and press the pastry up about inch above the rim of the tin all round , and then prick the base all over with a fork\nafter that , paint some of the beaten egg for the filling over the base and sides\nnow place the tin on the baking sheet and bake for 20-25 minutes or until the pastry is crisp and golden\ncheck halfway through the cooking time to make sure that the pastry is not rising up in the centre\nif it is , just prick it a couple of times and press it back down with your hands\nwhile the pastry case is pre-baking , crumble the goats' cheese with your hands , and then gently combine it with the leeks & shallots in the sieve\nnow , in a jug , mix the beaten eggs with the crme frache or double cream , seasoning with just a little salt and a good grinding of freshly milled black pepper\nas soon as the pastry case is ready , remove it from the oven\narrange the leeks , shallots and cheese all over the base\npour the cream and egg mixture over the top of the cheese , shallots & leeks , then put the tart back on the baking sheet with the oven shelf half pulled out , then gently slide the shelf back in and bake the tart for 30-35 minutes , until it's firm in the centre and the surface has turned a lovely golden brown\nnext , remove it from the oven and allow it to settle for 10 minutes before serving\nthese 10 minutes is important , as it will be much easier to cut into portions\nthe best way to remove the tart from the tin is to ease the edges from the sides of the tin with a small knife , then place it on an upturned jar or tin , which will allow you to carefully ease the sides away\nnext slide a palette knife or wide fish slice underneath and ease the tart on to a plate or board ready to serve , or simply cut it into portions straight from the tin base\nserve for picnics , light lunch with mixed salad and baked potatoes or as finger food for a buffet\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nsavory-pies\nlunch\nmain-dish\neggs-dairy\nvegetables\nfrench\neuropean\nfinger-food\npicnic\nvegetarian\nenglish\ncheese\neggs\ndietary\nwelsh\nonions\nbrunch\ntaste-mood\nsavory\nto-go\npresentation\nserved-cold\nserved-hot", "text_length": 3735 }, { "id": "528649", "title": "jack o lantern cake", "description": "while the pumpkin in cinderella managed to transform into a carriage, this sinister sleepy hollow-inspired creation does one better by taking the form of a delicious cake! you've probably heard of pumpkin bread and pumpkin pie, but i doubt you've had a chance to try an actual pumpkin-flavored cake. with a flavor similar to a spice cake, this unique dessert may soon become one of your new favorites. follow the recipe to create a memorable centerpiece for your next ghoulish gathering. it's sure to please and while i can't promise it won't turn back into a pumpkin at midnight, it's doubtful any will be left by then!", "minutes": 390, "ingredients": [ "orange candy melts", "balloons", "paint powder", "vodka", "white sugar", "vegetable oil", "vanilla extract", "canned pumpkin", "eggs", "all-purpose flour", "baking powder", "baking soda", "salt", "ground cinnamon", "unsalted butter", "confectioners' sugar", "heavy whipping cream", "nutmeg", "pumpkin spice", "cinnamon", "orange food coloring", "food coloring" ], "steps": [ "for candy core and exterior- in a medium sauce pan or double boiler , heat candy melts until just liquid", "110 degrees is their ideal temperature in a liquid state", "blow up several balloons and make sure you have ample room in your freezer", "slowly dip or paint candy melts onto balloon working in small sections until completely covered", "once ready , set on flat plate and place in freezer", "here are two helpful hints to avoid trouble at this stage: the balloon should be slightly under inflated and the temperature of the candy melts being too warm can cause the balloon to pop and splatter difficult to clean candy all over you and your kitchen", "i can't guarantee this won't happen anyway , which is why i mentioned you should blow up several and make your peace with disaster before it happens", "layer the balloon several times and keep frozen until ready to use", "when desired shape is achieved punch small hole in balloon and slowly begin to remove using your fingers to separate the balloon from the frozen candy", "if any large pieces of your pumpkin core break , simply heat the edges and put it back where it broke from", "keep remaining candy melts to brush on final cake to create delicious seal", "for pumpkin cake- pre-heat oven to 350", "in a large bowl , mix flour , baking powder , baking soda , salt and cinnamon , set aside", "in stand mixer , combine 4 cups white sugar", "2 1 / 2 cups vegetable oil , 2 teaspoon vanilla extract and 4 cups canned pumpkin", "beat until smooth and then add one egg at a time", "slowly incorporate dry ingredients into the wet", "butter and flour six 7\" round cake pans and pour two cups batter into each", "bake three at a time at 350 for 30 minutes", "some cakes are finicky , but these are pretty foolproof and so delicious !", "once removed from oven , wait 10 minutes , then remove from baking dishes , wrap loosely in wax paper and refrigerate until ready to use", "at which point you will slice the rounds into thin moon-like crescents with a serrated blade and any additional pieces can be used later for pumpkin cake pops or just eating fresh", "for buttercream- in a stand mixer , beat room temp butter until light and the gradually add confectioners sugar", "beat until fluffy , then add 2 tbs heavy whipping cream , 4 tbs canned pumpkin , 1 / 2 tsp nutmeg , 1 tsp pumpkin spice , 1 / 2 tsp cinnamon , 1 tsp orange food coloring , 3 / 4 tsp brown food coloring and taste to ensure the flavor is to your liking", "remove cake crescents from fridge and candy core dome from freezer and frost and apply in two layers", "initial layer should start horizontal and the last layer should be vertical", "keep in mind pumpkins are somewhat irregular , so don't worry too much about imperfections", "refrigerate often to ensure cake is structurally sound and never work in a warm kitchen", "once built , frost with remaining buttercream and pipe stripes from top to bottom and blend for added dimension and flavor", "seal with leftover candy melts and finalize by painting additional shadows and highlights", "use a flame-heated blade to carve the jack-o-lantern", "cut a small mouse hole in the back and light with either a candle or a plug-in light", "this cake has no supports , so know it must be kept cold as it could collapse if left at room temperature" ], "tags": [ "course", "preparation", "occasion", "for-large-groups", "low-protein", "desserts", "oven", "holiday-event", "dietary", "halloween", "low-in-something", "equipment", "number-of-servings", "baking" ], "nutrition": { "calories": 927.5, "total_fat": 80.0, "sugar": 317.0, "sodium": 31.0, "protein": 15.0, "saturated_fat": 69.0, "carbohydrates": 36.0 }, "raw_text": "jack o lantern cake\nIngredients:\norange candy melts\nballoons\npaint powder\nvodka\nwhite sugar\nvegetable oil\nvanilla extract\ncanned pumpkin\neggs\nall-purpose flour\nbaking powder\nbaking soda\nsalt\nground cinnamon\nunsalted butter\nconfectioners' sugar\nheavy whipping cream\nnutmeg\npumpkin spice\ncinnamon\norange food coloring\nfood coloring\nSteps:\nfor candy core and exterior- in a medium sauce pan or double boiler , heat candy melts until just liquid\n110 degrees is their ideal temperature in a liquid state\nblow up several balloons and make sure you have ample room in your freezer\nslowly dip or paint candy melts onto balloon working in small sections until completely covered\nonce ready , set on flat plate and place in freezer\nhere are two helpful hints to avoid trouble at this stage: the balloon should be slightly under inflated and the temperature of the candy melts being too warm can cause the balloon to pop and splatter difficult to clean candy all over you and your kitchen\ni can't guarantee this won't happen anyway , which is why i mentioned you should blow up several and make your peace with disaster before it happens\nlayer the balloon several times and keep frozen until ready to use\nwhen desired shape is achieved punch small hole in balloon and slowly begin to remove using your fingers to separate the balloon from the frozen candy\nif any large pieces of your pumpkin core break , simply heat the edges and put it back where it broke from\nkeep remaining candy melts to brush on final cake to create delicious seal\nfor pumpkin cake- pre-heat oven to 350\nin a large bowl , mix flour , baking powder , baking soda , salt and cinnamon , set aside\nin stand mixer , combine 4 cups white sugar\n2 1 / 2 cups vegetable oil , 2 teaspoon vanilla extract and 4 cups canned pumpkin\nbeat until smooth and then add one egg at a time\nslowly incorporate dry ingredients into the wet\nbutter and flour six 7\" round cake pans and pour two cups batter into each\nbake three at a time at 350 for 30 minutes\nsome cakes are finicky , but these are pretty foolproof and so delicious !\nonce removed from oven , wait 10 minutes , then remove from baking dishes , wrap loosely in wax paper and refrigerate until ready to use\nat which point you will slice the rounds into thin moon-like crescents with a serrated blade and any additional pieces can be used later for pumpkin cake pops or just eating fresh\nfor buttercream- in a stand mixer , beat room temp butter until light and the gradually add confectioners sugar\nbeat until fluffy , then add 2 tbs heavy whipping cream , 4 tbs canned pumpkin , 1 / 2 tsp nutmeg , 1 tsp pumpkin spice , 1 / 2 tsp cinnamon , 1 tsp orange food coloring , 3 / 4 tsp brown food coloring and taste to ensure the flavor is to your liking\nremove cake crescents from fridge and candy core dome from freezer and frost and apply in two layers\ninitial layer should start horizontal and the last layer should be vertical\nkeep in mind pumpkins are somewhat irregular , so don't worry too much about imperfections\nrefrigerate often to ensure cake is structurally sound and never work in a warm kitchen\nonce built , frost with remaining buttercream and pipe stripes from top to bottom and blend for added dimension and flavor\nseal with leftover candy melts and finalize by painting additional shadows and highlights\nuse a flame-heated blade to carve the jack-o-lantern\ncut a small mouse hole in the back and light with either a candle or a plug-in light\nthis cake has no supports , so know it must be kept cold as it could collapse if left at room temperature\nTags:\ncourse\npreparation\noccasion\nfor-large-groups\nlow-protein\ndesserts\noven\nholiday-event\ndietary\nhalloween\nlow-in-something\nequipment\nnumber-of-servings\nbaking", "text_length": 3726 }, { "id": "38350", "title": "ukrainian pirohi aka varenyky", "description": "pirohi (or varenyky as they are called ukrainian because they are boiled).. are a mashed potato, cheese, onion filled dumpling.. that is boiled, drained and then served with sautéed onions and butter. i've been making this recipe for 35 years and watched my mother and grandmother make them as a child. it's a very, very filling and tasty main dish served along with kolbassi and a salad. (potato,onion and cheese-filled dumplings)", "minutes": 190, "ingredients": [ "potatoes", "medium cheddar", "onions", "margarine", "garlic", "salt", "coarse black pepper", "all-purpose flour", "eggs", "water" ], "steps": [ "prepare potatoes as you would for mashed potatoes until tender and then drain and keep in the pot", "at the same time the potatoes are cooking , saut the onions in the entire pound of margarine", "when the onions are done , using a slotted spoon , scoop out about 3 / 4 of the onions and put into the pot of potatoes", "you will be saving almost all the margarine for the end of the recipe with a little bit of the onions", "also add the shredded cheddar cheese to the potatoes", "then using an electric mixer , mash the potato mixture until as smooth as possible", "it will be lumpy somewhat with the onions in it", "at that time , add garlic and salt and pepper to your own taste and mix until done", "set aside to cool while you work on the dough", "in a large bowl , put about 6 cups of flour in making a well in the middle", "in the well , put in one teaspoons", "salt , both eggs , and about one cup of water", "mix well with a strong wooden spoon and add water or flour as needed until the dough is formed", "when it's almost ready it will no longer stick to the sides of the bowl", "place the dough on a well-floured surface and knead it until it is smooth and shiny", "use flour as needed , but not too stiff", "set aside and let the dough rest", "fill a large 6-8 quart pot with water , add a teaspoon of salt , and bring the water to rolling boil", "the process of the making the pyrohis is easy but it is a long one", "extra hands are always welcome in making this delicious meal", "on one side of your table , place a clean sheet folded to fit your space and flour this very well", "it will be the place you will set your pirohis between the making and actual boiling of them", "if your surface is not floured , they will stick and fall apart in the boiling process", "cut off about 1 / 3 of the dough and rolls with a rolling pin until thin", "cut circles with a round biscuit cutter or a glass", "keep hands floured so the dough doesn't stick to them and stretch out dough a little a a time until there is enough space to put the potato mixture inches", "with a teaspoon , fill the center of the dough with the potato mixture and fold the dough over and pinch the edges tight with floured fingers to form a crescent", "put the completed pirohi on your well-floured sheet and continue the process until all your pirohi are done", "if the water is boiling too much , turn down until you are ready to boil them", "now the actual cooking starts", "put about a dozen of the pirohi in the boiling water and stir once easily to loosen them", "now let them boil until they float to the top of the pot and let them boil for another minute or so", "remove them one at a time with a large slotted spoon and put them into a colander to drain", "use a large cake pan or a roaster pan and drizzle the bottom with the extra onion margarine", "place the drained pirohi in the pan and cover them with a little margarine mixture and shake the pan back and forth to keep the pirohis from sticking to each other", "repeat the process until all the pirohi are done", "keep the large pan or roaster in the oven only on warm and cover them with foil or lid to keep them from drying out", "any extra dough: roll out thin on the floured surface and cut into strips , boil , drain and use for buttered noodles or holushki i guarantee-- if you take the time to make these babies-- your family will love them-- and you will have tasted two of the best of the ukrainian cuisine around !", "mmm-mmm dobreeeeee" ], "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "main-dish", "potatoes", "vegetables", "european", "holiday-event", "easter", "polish", "stove-top", "dietary", "equipment", "4-hours-or-less" ], "nutrition": { "calories": 1053.2, "total_fat": 88.0, "sugar": 19.0, "sodium": 31.0, "protein": 46.0, "saturated_fat": 72.0, "carbohydrates": 37.0 }, "raw_text": "ukrainian pirohi aka varenyky\nIngredients:\npotatoes\nmedium cheddar\nonions\nmargarine\ngarlic\nsalt\ncoarse black pepper\nall-purpose flour\neggs\nwater\nSteps:\nprepare potatoes as you would for mashed potatoes until tender and then drain and keep in the pot\nat the same time the potatoes are cooking , saut the onions in the entire pound of margarine\nwhen the onions are done , using a slotted spoon , scoop out about 3 / 4 of the onions and put into the pot of potatoes\nyou will be saving almost all the margarine for the end of the recipe with a little bit of the onions\nalso add the shredded cheddar cheese to the potatoes\nthen using an electric mixer , mash the potato mixture until as smooth as possible\nit will be lumpy somewhat with the onions in it\nat that time , add garlic and salt and pepper to your own taste and mix until done\nset aside to cool while you work on the dough\nin a large bowl , put about 6 cups of flour in making a well in the middle\nin the well , put in one teaspoons\nsalt , both eggs , and about one cup of water\nmix well with a strong wooden spoon and add water or flour as needed until the dough is formed\nwhen it's almost ready it will no longer stick to the sides of the bowl\nplace the dough on a well-floured surface and knead it until it is smooth and shiny\nuse flour as needed , but not too stiff\nset aside and let the dough rest\nfill a large 6-8 quart pot with water , add a teaspoon of salt , and bring the water to rolling boil\nthe process of the making the pyrohis is easy but it is a long one\nextra hands are always welcome in making this delicious meal\non one side of your table , place a clean sheet folded to fit your space and flour this very well\nit will be the place you will set your pirohis between the making and actual boiling of them\nif your surface is not floured , they will stick and fall apart in the boiling process\ncut off about 1 / 3 of the dough and rolls with a rolling pin until thin\ncut circles with a round biscuit cutter or a glass\nkeep hands floured so the dough doesn't stick to them and stretch out dough a little a a time until there is enough space to put the potato mixture inches\nwith a teaspoon , fill the center of the dough with the potato mixture and fold the dough over and pinch the edges tight with floured fingers to form a crescent\nput the completed pirohi on your well-floured sheet and continue the process until all your pirohi are done\nif the water is boiling too much , turn down until you are ready to boil them\nnow the actual cooking starts\nput about a dozen of the pirohi in the boiling water and stir once easily to loosen them\nnow let them boil until they float to the top of the pot and let them boil for another minute or so\nremove them one at a time with a large slotted spoon and put them into a colander to drain\nuse a large cake pan or a roaster pan and drizzle the bottom with the extra onion margarine\nplace the drained pirohi in the pan and cover them with a little margarine mixture and shake the pan back and forth to keep the pirohis from sticking to each other\nrepeat the process until all the pirohi are done\nkeep the large pan or roaster in the oven only on warm and cover them with foil or lid to keep them from drying out\nany extra dough: roll out thin on the floured surface and cut into strips , boil , drain and use for buttered noodles or holushki i guarantee-- if you take the time to make these babies-- your family will love them-- and you will have tasted two of the best of the ukrainian cuisine around !\nmmm-mmm dobreeeeee\nTags:\nweeknight\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nmain-dish\npotatoes\nvegetables\neuropean\nholiday-event\neaster\npolish\nstove-top\ndietary\nequipment\n4-hours-or-less", "text_length": 3724 }, { "id": "235069", "title": "mole enchiladas", "description": "from the border cookbook, posted for zwt 3, mexico. chicken may be used in place of the turkey in this dish. this has a lot of steps, but the mole sauce is mild and flavorful. i used canned, diced tomatoes when i made this. the recipe makes enough sauce for an extra batch of enchiladas.", "minutes": 120, "ingredients": [ "dried red chilies", "dried chipotle chile", "water", "sesame seeds", "anise seed", "cumin seed", "peanut oil", "pecans", "garlic cloves", "tomatoes", "chicken stock", "onion", "corn tortilla", "unsweetened chocolate", "mexican chocolate", "cinnamon", "salt", "whole cloves", "cooked turkey", "vegetable oil", "corn tortillas", "queso fresco", "creme fraiche", "cilantro" ], "steps": [ "break the stems off the chiles and remove the seeds", "rinse the chiles", "toast the chiles until fragrant in a large , heavy skillet , turning them frequently", "transfer the chiles to a large saucepan and cover with water", "simmer over medium heat for about 30 minutes , till softened", "while the chiles simmer , toast and roast the other ingredients", "toast the sesame seeds over medium heat in the skillet", "watch them carefully as they begin to release their fragrance , browning lightly and dancing in the pan", "don't let them burn", "spoon seeds into a blender", "toast the anise and cumin seeds in the skillet until fragrant and add them to the blender", "pour 1 t of the oil into the warm skillet and str in the nuts", "saute until lightly colored and fragrant", "transfer nuts to the blender", "wipe out the skillet and increase the heat to medium high", "scatter the garlic cloves in teh skillet , turning the cloves occasionally so that they soften and darken on all sides , which takes a few minutes", "remove all garlic from the skillet and set it aside until cool enough to handle", "add the tomatoes to the skillet , turning occasionally as they soften and darken", "the skins will split a bit during the process", "remove the tomatoes and set them aside till cool enough to handle", "remove the skins from the garlic and tomatoes and add both to the blender", "pour about 1 cup of the stock into the blender", "puree the mixture 2 minutes", "the sauce will become smooth but a little grainy", "pour the sauce into a large bowl", "drain the chiles lightly from their cooking liquid , reserving 1 cup of the liquid", "place the chiles and about 1 / 2 cup of the reserved liquid in the blender and puree", "pour the chiles in the bowl with the tomato sauce", "add one more cup of stock to the blender with the remaining sauce ingredients and puree for 2 minutes", "this mixture too will become smooth but a little grainy", "pour it into the bowl and stir together", "wipe out any tomato residue from the skillet and add the remaining oil", "warm the oil over medium heat", "spoon in the sauce and fry it for about 10 minutes , stirring up from the bottom constantly", "mix in the remaining stock and reserved chile cooking liquid , reduce the heat to low and simmer for 30 minutes", "reserve half of the sauce for another batch of enchiladas or for another use", "add the turkey to the remaining sauce and simmer together for 15 minutes", "heat 1 inch of oil in a small skillet till the oil ripples", "with tongs , dunk a tortilla in oil long enough for it to go limp , a matter of seconds", "don't let the tortilla turn crisp", "repeat with remaining tortillas and drain them", "heat oven to 350", "grease a 9 by 13 inch baking dish", "dip a tortilla into the sauce", "top it with about 1 / 3 cup of turkey drained from the sauce with a slotted spoon , and a couple of teaspoons each of onion and cheese", "roll up the tortillas snug but not tight", "transfer the enchilada to the baking dish", "repeat with the rest of the tortillas and filling", "top the enchiladas with any remaining onion and pour the remaining sauce evenly over them", "scatter the rest of the cheese over the sauce", "bake for 15-18 minutes till the enchiladas are heated through and the sauce is bubbly", "serve immediately , with spoonfuls of crema drizzled over and a scattering of cilantro and sesame seeds" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "main-dish", "poultry", "mexican", "meat", "4-hours-or-less" ], "nutrition": { "calories": 708.0, "total_fat": 57.0, "sugar": 63.0, "sodium": 21.0, "protein": 71.0, "saturated_fat": 43.0, "carbohydrates": 21.0 }, "raw_text": "mole enchiladas\nIngredients:\ndried red chilies\ndried chipotle chile\nwater\nsesame seeds\nanise seed\ncumin seed\npeanut oil\npecans\ngarlic cloves\ntomatoes\nchicken stock\nonion\ncorn tortilla\nunsweetened chocolate\nmexican chocolate\ncinnamon\nsalt\nwhole cloves\ncooked turkey\nvegetable oil\ncorn tortillas\nqueso fresco\ncreme fraiche\ncilantro\nSteps:\nbreak the stems off the chiles and remove the seeds\nrinse the chiles\ntoast the chiles until fragrant in a large , heavy skillet , turning them frequently\ntransfer the chiles to a large saucepan and cover with water\nsimmer over medium heat for about 30 minutes , till softened\nwhile the chiles simmer , toast and roast the other ingredients\ntoast the sesame seeds over medium heat in the skillet\nwatch them carefully as they begin to release their fragrance , browning lightly and dancing in the pan\ndon't let them burn\nspoon seeds into a blender\ntoast the anise and cumin seeds in the skillet until fragrant and add them to the blender\npour 1 t of the oil into the warm skillet and str in the nuts\nsaute until lightly colored and fragrant\ntransfer nuts to the blender\nwipe out the skillet and increase the heat to medium high\nscatter the garlic cloves in teh skillet , turning the cloves occasionally so that they soften and darken on all sides , which takes a few minutes\nremove all garlic from the skillet and set it aside until cool enough to handle\nadd the tomatoes to the skillet , turning occasionally as they soften and darken\nthe skins will split a bit during the process\nremove the tomatoes and set them aside till cool enough to handle\nremove the skins from the garlic and tomatoes and add both to the blender\npour about 1 cup of the stock into the blender\npuree the mixture 2 minutes\nthe sauce will become smooth but a little grainy\npour the sauce into a large bowl\ndrain the chiles lightly from their cooking liquid , reserving 1 cup of the liquid\nplace the chiles and about 1 / 2 cup of the reserved liquid in the blender and puree\npour the chiles in the bowl with the tomato sauce\nadd one more cup of stock to the blender with the remaining sauce ingredients and puree for 2 minutes\nthis mixture too will become smooth but a little grainy\npour it into the bowl and stir together\nwipe out any tomato residue from the skillet and add the remaining oil\nwarm the oil over medium heat\nspoon in the sauce and fry it for about 10 minutes , stirring up from the bottom constantly\nmix in the remaining stock and reserved chile cooking liquid , reduce the heat to low and simmer for 30 minutes\nreserve half of the sauce for another batch of enchiladas or for another use\nadd the turkey to the remaining sauce and simmer together for 15 minutes\nheat 1 inch of oil in a small skillet till the oil ripples\nwith tongs , dunk a tortilla in oil long enough for it to go limp , a matter of seconds\ndon't let the tortilla turn crisp\nrepeat with remaining tortillas and drain them\nheat oven to 350\ngrease a 9 by 13 inch baking dish\ndip a tortilla into the sauce\ntop it with about 1 / 3 cup of turkey drained from the sauce with a slotted spoon , and a couple of teaspoons each of onion and cheese\nroll up the tortillas snug but not tight\ntransfer the enchilada to the baking dish\nrepeat with the rest of the tortillas and filling\ntop the enchiladas with any remaining onion and pour the remaining sauce evenly over them\nscatter the rest of the cheese over the sauce\nbake for 15-18 minutes till the enchiladas are heated through and the sauce is bubbly\nserve immediately , with spoonfuls of crema drizzled over and a scattering of cilantro and sesame seeds\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\nnorth-american\nmain-dish\npoultry\nmexican\nmeat\n4-hours-or-less", "text_length": 3711 }, { "id": "448320", "title": "moussaka meat or vegetarian", "description": "the most amazing comfort food you will ever have! the bechamel is so rich and creamy and the meat sauce is so flavourful. i am vegetarian so i use fake meat and it turns out awesome! this takes a while to prepare but it is well worth it.", "minutes": 165, "ingredients": [ "eggplants", "potato", "ground beef", "onions", "garlic cloves", "red wine", "fresh parsley", "ground cinnamon", "ground cloves", "ground allspice", "tomato puree", "tomato paste", "sugar", "salt and pepper", "plain breadcrumbs", "egg whites", "kefalotyri", "salted butter", "flour", "milk", "egg yolks", "ground nutmeg" ], "steps": [ "prep the vegetables:", "using a sharp peeler , partially peel the eggplants , leaving strips of peel about 1 inch wide around the eggplant", "slice the eggplant in to 1 / 2 inch slices", "place the eggplant slices in a colander and salt them liberally", "cover them with an inverted plate that is weighted down by a heavy can or jar", "place the colander in the sink so that excess moisture can be drawn out", "they will need to sit for at least 15-20 minutes , preferably an hour", "the salt also helps to remove some of the bitterness of the eggplant", "peel the potatoes and boil them whole until they are just done", "they should not get too soft , just cooked enough so that they no longer crunch", "drain , cool and slice them in 1 / 4 inch slices", "set aside", "preheat the oven to 400 degrees", "line two baking sheets with aluminum foil and lightly grease", "add a splash of water to the egg whites and beat them lightly with a fork", "add breadcrumbs to a flat plate", "rinse the eggplant slices and dry with paper towels", "dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs , coating both sides", "place breaded eggplant slices on baking sheets and bake at 400 degrees for 1 / 2 an hour , turning them over once during cooking", "when eggplant is finished cooking , lower the oven temperature to 350 degrees", "make the meat filling:", "in a large saut pan , brown the ground beef until the pink color disappears", "add onion and saut until translucent , about 5 minutes", "add garlic and cook until fragrant , about 1 minute", "add wine to pan and allow it to simmer and reduce a bit before adding cinnamon , allspice , parsley , tomato paste , crushed tomatoes , and sugar", "allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate", "it should be a drier , chunkier , tomato sauce", "season to taste with salt and pepper", "make the bchamel sauce:", "melt butter over low heat", "using a whisk , add flour to melted butter whisking continuously to make a smooth paste", "allow the flour to cook for a minute but do not allow it to brown", "add warmed milk to mixture in a steady stream , whisking continuously", "simmer over low heat until it thickens a bit but does not boil", "remove from heat , and stir in beaten egg yolks and pinch of nutmeg", "return to heat and stir until sauce thickens", "assemble the moussaka:", "lightly grease a large deep baking pan", "sprinkle the bottom of pan with breadcrumbs", "leaving a 1 / 4 inch space around the edges of the pan , place a layer of potatoes on the bottom", "top with a layer of eggplant slices", "add meat sauce on top of eggplant layer and sprinkle with 1 / 4 of the grated cheese", "top with another layer of eggplant slices and sprinkle once again with 1 / 4 of the grated cheese", "pour the bchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan", "smooth the bchamel on top with a spatula and sprinkle with remaining grated cheese", "bake in a 350-degree oven for 45 minutes or until bchamel sauce is a nice golden brown color", "allow to cool for 15 20 minutes before slicing and serving", "you can make this dish ahead up until the bchamel sauce and refrigerate", "make the bchamel sauce right before you intend to bake it" ], "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "casseroles", "main-dish", "vegetables", "greek", "european", "dinner-party", "vegetarian", "dietary", "meat", "tomatoes", "number-of-servings", "4-hours-or-less", "eggplant" ], "nutrition": { "calories": 749.2, "total_fat": 69.0, "sugar": 38.0, "sodium": 20.0, "protein": 65.0, "saturated_fat": 120.0, "carbohydrates": 17.0 }, "raw_text": "moussaka meat or vegetarian\nIngredients:\neggplants\npotato\nground beef\nonions\ngarlic cloves\nred wine\nfresh parsley\nground cinnamon\nground cloves\nground allspice\ntomato puree\ntomato paste\nsugar\nsalt and pepper\nplain breadcrumbs\negg whites\nkefalotyri\nsalted butter\nflour\nmilk\negg yolks\nground nutmeg\nSteps:\nprep the vegetables:\nusing a sharp peeler , partially peel the eggplants , leaving strips of peel about 1 inch wide around the eggplant\nslice the eggplant in to 1 / 2 inch slices\nplace the eggplant slices in a colander and salt them liberally\ncover them with an inverted plate that is weighted down by a heavy can or jar\nplace the colander in the sink so that excess moisture can be drawn out\nthey will need to sit for at least 15-20 minutes , preferably an hour\nthe salt also helps to remove some of the bitterness of the eggplant\npeel the potatoes and boil them whole until they are just done\nthey should not get too soft , just cooked enough so that they no longer crunch\ndrain , cool and slice them in 1 / 4 inch slices\nset aside\npreheat the oven to 400 degrees\nline two baking sheets with aluminum foil and lightly grease\nadd a splash of water to the egg whites and beat them lightly with a fork\nadd breadcrumbs to a flat plate\nrinse the eggplant slices and dry with paper towels\ndip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs , coating both sides\nplace breaded eggplant slices on baking sheets and bake at 400 degrees for 1 / 2 an hour , turning them over once during cooking\nwhen eggplant is finished cooking , lower the oven temperature to 350 degrees\nmake the meat filling:\nin a large saut pan , brown the ground beef until the pink color disappears\nadd onion and saut until translucent , about 5 minutes\nadd garlic and cook until fragrant , about 1 minute\nadd wine to pan and allow it to simmer and reduce a bit before adding cinnamon , allspice , parsley , tomato paste , crushed tomatoes , and sugar\nallow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate\nit should be a drier , chunkier , tomato sauce\nseason to taste with salt and pepper\nmake the bchamel sauce:\nmelt butter over low heat\nusing a whisk , add flour to melted butter whisking continuously to make a smooth paste\nallow the flour to cook for a minute but do not allow it to brown\nadd warmed milk to mixture in a steady stream , whisking continuously\nsimmer over low heat until it thickens a bit but does not boil\nremove from heat , and stir in beaten egg yolks and pinch of nutmeg\nreturn to heat and stir until sauce thickens\nassemble the moussaka:\nlightly grease a large deep baking pan\nsprinkle the bottom of pan with breadcrumbs\nleaving a 1 / 4 inch space around the edges of the pan , place a layer of potatoes on the bottom\ntop with a layer of eggplant slices\nadd meat sauce on top of eggplant layer and sprinkle with 1 / 4 of the grated cheese\ntop with another layer of eggplant slices and sprinkle once again with 1 / 4 of the grated cheese\npour the bchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan\nsmooth the bchamel on top with a spatula and sprinkle with remaining grated cheese\nbake in a 350-degree oven for 45 minutes or until bchamel sauce is a nice golden brown color\nallow to cool for 15 20 minutes before slicing and serving\nyou can make this dish ahead up until the bchamel sauce and refrigerate\nmake the bchamel sauce right before you intend to bake it\nTags:\nweeknight\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\ncasseroles\nmain-dish\nvegetables\ngreek\neuropean\ndinner-party\nvegetarian\ndietary\nmeat\ntomatoes\nnumber-of-servings\n4-hours-or-less\neggplant", "text_length": 3706 }, { "id": "122235", "title": "multi grain bread gluten dairy and egg free", "description": "this is my son's favourite bread. he likes to eat it as soon as it's cooked or as toast the next day. it also makes an awesome salad sandwich. various mehods of baking are given, choose a method that suits you.", "minutes": 135, "ingredients": [ "water", "oil", "cider vinegar", "brown rice flour", "besan", "rice flour", "arrowroot", "xanthan gum", "guar gum", "sugar", "salt", "gluten free baking powder", "vegan egg replacer powder", "soymilk powder", "poppy seeds", "sesame seeds", "flax seeds", "sunflower seeds", "dried yeast granules" ], "steps": [ "breadmaker method", "sift and combine the all the dry ingredients except egg replacer powder", "in a separate bowl , whisk the egg replacer with about 1 / 2 a cup of the water , until frothy", "add remaining wet ingredients , withholding about 1 / 4 - 1 / 2 cup water , and combine", "add the wet ingredients to the dry and mix together", "add extra water slowly , around 1 tablespoon at a time , until batter is the correct consistency - thicker than a cake batter , but not as thick as cookie dough", "spoon into the pan", "set the breadmaker to the setting recommended by the instructions specific to your model", "if there are no such instructions try either the basic setting or the rapid setting", "if your breadmaker is programmable , set it to skip the second kneading , as this is not necessary for gf breads", "another option , for breadmakers with a 'bake only' setting , is use the 'dough' setting and then the 'bake only'", "if your your breadmaker does a reasonable job of mixing , it is possible to add the wet ingredients to the pan and than add the combined dry ingredients", "if using this method , about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and , if not , scrape the sides and base and stir with a rubber spatula", "at this time check the consistency and add extra water , 1 tablespoon at a time , if necessary", "if the mixture is too wet , try adding a little extra flour", "remove the bread from the machine as soon as it is cooked and dont leave in the machine during the keep warm cycle", "turn out from pan after a few minutes and cool on a wire rack", "if your breadmaker has a removable blade , you can also try this : mix the batter until smooth , remove the blade from the pan , place the dough in the pan and cook normally", "this way you avoid the big hole in the bottom of the bread and also avoid the second kneading", "hand method 1", "sift and combine the dry ingredients except egg replacer powder", "in a separate bowl , whisk the egg replacer with about 1 / 2 a cup of the water until frothy", "add remaining wet ingredients", "add wet ingredients to dry and mix slowly", "when combined beat on high until batter is smooth , adding more water slowly if required", "spoon into a loaf pan", "cover with plastic wrap and place in a warm , draught free position to rise for about 1 hour", "remove plastic wrap , and bake at 190c for 40-50 minutes", "remove from pan and cool on a wire rack", "if you find the bread is becoming too dark , you can loosely cover it with foil part-way into cooking", "hand method 2", "dissolve 1 tablespoon of the sugar in 1 / 2 a cup of the luke warm water", "add the yeast and set aside to proof for 10 minutes", "sift and combine the dry ingredients except egg replacer powder", "in a separate bowl , whisk the egg replacer with about 1 / 2 a cup of the water until frothy", "add remaining wet ingredients", "add proofed yeast", "add wet ingredients to dry and mix slowly", "when combined beat on high until batter is smooth , adding more water slowly if required", "spoon into a loaf pan", "cover with plastic wrap and place in a warm , draught free position to rise for about 1 hour", "remove plastic wrap , and bake at 190c 40-50 minutes", "remove from pan and cool on a wire rack", "if you find the bread is becoming too brown , you can loosely cover with foil part-way into cooking" ], "tags": [ "time-to-make", "course", "preparation", "breads", "vegan", "vegetarian", "dietary", "gluten-free", "free-of-something", "4-hours-or-less" ], "nutrition": { "calories": 2403.8, "total_fat": 150.0, "sugar": 157.0, "sodium": 98.0, "protein": 69.0, "saturated_fat": 71.0, "carbohydrates": 116.0 }, "raw_text": "multi grain bread gluten dairy and egg free\nIngredients:\nwater\noil\ncider vinegar\nbrown rice flour\nbesan\nrice flour\narrowroot\nxanthan gum\nguar gum\nsugar\nsalt\ngluten free baking powder\nvegan egg replacer powder\nsoymilk powder\npoppy seeds\nsesame seeds\nflax seeds\nsunflower seeds\ndried yeast granules\nSteps:\nbreadmaker method\nsift and combine the all the dry ingredients except egg replacer powder\nin a separate bowl , whisk the egg replacer with about 1 / 2 a cup of the water , until frothy\nadd remaining wet ingredients , withholding about 1 / 4 - 1 / 2 cup water , and combine\nadd the wet ingredients to the dry and mix together\nadd extra water slowly , around 1 tablespoon at a time , until batter is the correct consistency - thicker than a cake batter , but not as thick as cookie dough\nspoon into the pan\nset the breadmaker to the setting recommended by the instructions specific to your model\nif there are no such instructions try either the basic setting or the rapid setting\nif your breadmaker is programmable , set it to skip the second kneading , as this is not necessary for gf breads\nanother option , for breadmakers with a 'bake only' setting , is use the 'dough' setting and then the 'bake only'\nif your your breadmaker does a reasonable job of mixing , it is possible to add the wet ingredients to the pan and than add the combined dry ingredients\nif using this method , about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and , if not , scrape the sides and base and stir with a rubber spatula\nat this time check the consistency and add extra water , 1 tablespoon at a time , if necessary\nif the mixture is too wet , try adding a little extra flour\nremove the bread from the machine as soon as it is cooked and dont leave in the machine during the keep warm cycle\nturn out from pan after a few minutes and cool on a wire rack\nif your breadmaker has a removable blade , you can also try this : mix the batter until smooth , remove the blade from the pan , place the dough in the pan and cook normally\nthis way you avoid the big hole in the bottom of the bread and also avoid the second kneading\nhand method 1\nsift and combine the dry ingredients except egg replacer powder\nin a separate bowl , whisk the egg replacer with about 1 / 2 a cup of the water until frothy\nadd remaining wet ingredients\nadd wet ingredients to dry and mix slowly\nwhen combined beat on high until batter is smooth , adding more water slowly if required\nspoon into a loaf pan\ncover with plastic wrap and place in a warm , draught free position to rise for about 1 hour\nremove plastic wrap , and bake at 190c for 40-50 minutes\nremove from pan and cool on a wire rack\nif you find the bread is becoming too dark , you can loosely cover it with foil part-way into cooking\nhand method 2\ndissolve 1 tablespoon of the sugar in 1 / 2 a cup of the luke warm water\nadd the yeast and set aside to proof for 10 minutes\nsift and combine the dry ingredients except egg replacer powder\nin a separate bowl , whisk the egg replacer with about 1 / 2 a cup of the water until frothy\nadd remaining wet ingredients\nadd proofed yeast\nadd wet ingredients to dry and mix slowly\nwhen combined beat on high until batter is smooth , adding more water slowly if required\nspoon into a loaf pan\ncover with plastic wrap and place in a warm , draught free position to rise for about 1 hour\nremove plastic wrap , and bake at 190c 40-50 minutes\nremove from pan and cool on a wire rack\nif you find the bread is becoming too brown , you can loosely cover with foil part-way into cooking\nTags:\ntime-to-make\ncourse\npreparation\nbreads\nvegan\nvegetarian\ndietary\ngluten-free\nfree-of-something\n4-hours-or-less", "text_length": 3700 }, { "id": "314409", "title": "new england style buttermilk hot dog bun s lobster rolls", "description": "after a great deal of searching for this style of roll for the 2008 4th of july holiday, i fiddled with the recipe and came up with a much better version. i hope that you enjoy these as much as we do. they are great rolls! rich in eggs and butter, this dough is soft and tender and does not require excessive kneading. it is easy to make by hand and even easier if you have an electric mixer with a dough hook. please note that when i make these rolls i use the 'dough setting' on my bread maker to mix the ingredients and get through the first rise. please follow your bread makers instructions for adding ingredients if you choose to use your bread maker, as well. the times listed reflect making the buns manually.", "minutes": 210, "ingredients": [ "active dry yeast", "granulated sugar", "water", "salt", "all-purpose flour", "eggs", "buttermilk", "unsalted butter", "salad oil" ], "steps": [ "combine the yeast and sugar with 1 / 4 cup of the warm water in a large bowl or in the bowl of an electric mixer", "let stand for 5 to 10 minutes until the mixture becomes frothy", "add the salt and flour", "lightly beat 2 of the eggs with the milk and add this mixture to the bowl", "melt 3 tablespoons of the butter and add this as well", "have the remaining 1 / 4 cup warm water ready", "if you are mixing by hand , add some of the water and begin to mix , adding the water as needed", "if using an electric mixer , attach the dough hook and jog the machine until the dough begins to form", "this prevents the flour from jumping out of the mixing bowl", "add the remaining warm water as needed", "the dough usually takes the full amount", "when a soft dough has formed , knead for 5 minutes by machine or about 8 minutes by hand", "this is a soft bread and does not require as much kneading as chewier types the finished dough should be soft but dense and should not be sticky", "shape the dough into a ball and lightly oil it with the salad oil", "place it in a large bowl", "cover with plastic wrap or a slightly damp towel and let rise in a warm place for about 1 hour until doubled in bulk", "punch the dough down and move to a work surface", "lightly dust the work surface with flour", "shape the dough into a square", "using a knife , cut the dough into 12 equal pieces", "with the remaining 1 tablespoon butter , lightly grease a baking sheet that is at least 15 inches long", "shape the dough into uniform 7-inch-long tubular pieces", "it is important that all the pieces be the same length", "place the tube in a line , side by side , down the center of the baking sheet , leaving a 1 / 2-inch gap between them", "put the pan in a warm place and let rise a second time", "prepare a thick egg wash by mixing the remaining egg with 2 tablespoons water", "after 15 to 20 minutes , the tubes of dough will have risen enough that they will be touching", "generously brush the tubes with egg wash , return the pan to the warm spot and let the dough rise until almost doubled in size , 10 to 15 minutes", "preheat the oven to 350 degrees f", "place the buns in the oven and bake for about 30 minutes until deep golden brown", "let the buns cool on the baking sheet for at least 15 minutes , then run a spatula under them to make sure they are not sticking to the pan", "using 1 or 2 spatulas , carefully lift the baked dough in one piece onto a rack to cool", "it is crucial that you not let the buns break or tear apart", "after an hour , when the baked dough is completely cooled , move it in one piece to a cutting board", "using a serrated knife , slice down the center of each tube", "you will lose half a tube on each end", "the place where the tubes met is now the center of each bun", "they will open naturally when it comes time to stuff them , but you can make a small incision to ensure that this happens", "wrap the buns in plastic wrap until ready to use", "if you do not intend to use all 12 buns , freeze the extras and defrost when needed", "cook's", "bring the mixture to a boil over medium-high heat , then remove from the heat", "let cool to lukewarm and substitute for the 1 / 4 cup water added for mixing", "since the dough will be golden to start with , look for a dark brown top before removing from the oven" ], "tags": [ "time-to-make", "course", "cuisine", "preparation", "occasion", "north-american", "healthy", "breads", "american", "bread-machine", "dinner-party", "heirloom-historical", "holiday-event", "kid-friendly", "vegetarian", "rolls-biscuits", "dietary", "midwestern", "inexpensive", "yeast", "toddler-friendly", "novelty", "equipment", "small-appliance", "mixer", "4-hours-or-less" ], "nutrition": { "calories": 221.5, "total_fat": 10.0, "sugar": 4.0, "sodium": 9.0, "protein": 12.0, "saturated_fat": 15.0, "carbohydrates": 11.0 }, "raw_text": "new england style buttermilk hot dog bun s lobster rolls\nIngredients:\nactive dry yeast\ngranulated sugar\nwater\nsalt\nall-purpose flour\neggs\nbuttermilk\nunsalted butter\nsalad oil\nSteps:\ncombine the yeast and sugar with 1 / 4 cup of the warm water in a large bowl or in the bowl of an electric mixer\nlet stand for 5 to 10 minutes until the mixture becomes frothy\nadd the salt and flour\nlightly beat 2 of the eggs with the milk and add this mixture to the bowl\nmelt 3 tablespoons of the butter and add this as well\nhave the remaining 1 / 4 cup warm water ready\nif you are mixing by hand , add some of the water and begin to mix , adding the water as needed\nif using an electric mixer , attach the dough hook and jog the machine until the dough begins to form\nthis prevents the flour from jumping out of the mixing bowl\nadd the remaining warm water as needed\nthe dough usually takes the full amount\nwhen a soft dough has formed , knead for 5 minutes by machine or about 8 minutes by hand\nthis is a soft bread and does not require as much kneading as chewier types the finished dough should be soft but dense and should not be sticky\nshape the dough into a ball and lightly oil it with the salad oil\nplace it in a large bowl\ncover with plastic wrap or a slightly damp towel and let rise in a warm place for about 1 hour until doubled in bulk\npunch the dough down and move to a work surface\nlightly dust the work surface with flour\nshape the dough into a square\nusing a knife , cut the dough into 12 equal pieces\nwith the remaining 1 tablespoon butter , lightly grease a baking sheet that is at least 15 inches long\nshape the dough into uniform 7-inch-long tubular pieces\nit is important that all the pieces be the same length\nplace the tube in a line , side by side , down the center of the baking sheet , leaving a 1 / 2-inch gap between them\nput the pan in a warm place and let rise a second time\nprepare a thick egg wash by mixing the remaining egg with 2 tablespoons water\nafter 15 to 20 minutes , the tubes of dough will have risen enough that they will be touching\ngenerously brush the tubes with egg wash , return the pan to the warm spot and let the dough rise until almost doubled in size , 10 to 15 minutes\npreheat the oven to 350 degrees f\nplace the buns in the oven and bake for about 30 minutes until deep golden brown\nlet the buns cool on the baking sheet for at least 15 minutes , then run a spatula under them to make sure they are not sticking to the pan\nusing 1 or 2 spatulas , carefully lift the baked dough in one piece onto a rack to cool\nit is crucial that you not let the buns break or tear apart\nafter an hour , when the baked dough is completely cooled , move it in one piece to a cutting board\nusing a serrated knife , slice down the center of each tube\nyou will lose half a tube on each end\nthe place where the tubes met is now the center of each bun\nthey will open naturally when it comes time to stuff them , but you can make a small incision to ensure that this happens\nwrap the buns in plastic wrap until ready to use\nif you do not intend to use all 12 buns , freeze the extras and defrost when needed\ncook's\nbring the mixture to a boil over medium-high heat , then remove from the heat\nlet cool to lukewarm and substitute for the 1 / 4 cup water added for mixing\nsince the dough will be golden to start with , look for a dark brown top before removing from the oven\nTags:\ntime-to-make\ncourse\ncuisine\npreparation\noccasion\nnorth-american\nhealthy\nbreads\namerican\nbread-machine\ndinner-party\nheirloom-historical\nholiday-event\nkid-friendly\nvegetarian\nrolls-biscuits\ndietary\nmidwestern\ninexpensive\nyeast\ntoddler-friendly\nnovelty\nequipment\nsmall-appliance\nmixer\n4-hours-or-less", "text_length": 3693 }, { "id": "164565", "title": "basic soft white sandwich loaf bread", "description": "12 servings per loaf.", "minutes": 53, "ingredients": [ "unbleached all-purpose flour", "water", "honey", "instant yeast", "dry milk", "unsalted butter", "salt" ], "steps": [ "make the sponge", "in a mixer bowl or other large bowl , combine the flour , water , honey , and instant yeast", "whisk until very smooth , to incorporate air , about 2 minutes", "the sponge will be the consistency of a thick batter , scrape down the sides of the bowl , and cover with plastic wrap", "make the flour mixture and add to the sponge", "in a medium bowl , whisk together the flour , dry milk , and instant yeast", "sprinkle this on top of the sponge and cover tightly with plastic wrap", "allow it to ferment for 1 to 4 hours at room temperature", "mix the dough", "hand method", "add the salt and butter to the bowl and , with a wooden spoon or with your hand , stir until all the flour is moistened", "knead the dough in the bowl until it comes together , then scrape it onto a lightly floured counter", "knead the dough for 5 minutes , enough to develop the gluten structure a little , adding as little of the reserved flour as possible to keep the dough from sticking", "use a bench scraper to scrape the dough and gather it together as you knead it", "at this point , it will be very sticky", "cover it with an inverted bowl and allow it to rest for 20 minutes", "knead the dough for another 5 minutes or until it is very smooth and elastic", "it should still be tacky enough to cling slightly to your fingers a little", "if the dough is still very sticky , however , add some of the remaining reserved flour , or a little extra", "shape the dough and let it rise", "turn the dough out onto a lightly floured counter and cut it in half", "shape each piece into a loaf", "the exact size is not important at this point", "dimple the dough with your fingers to deflate any large bubbles", "fold over the right side of the dough to a little past the center", "fold over hte left side of the dough to overlap it slightly", "press the center overlap section with the side of your hand to seal the dough", "starting at the top end of the dough , roll it over three or four times , until it reaches the bottom edge of the dough: with each roll , press with your thumbs to seal it and at the same time push it away from you slightly to tighten the outer skin", "as you roll and press , the dough will become wider", "if it is not as long as the pan , place both hands close together on top of the dough and , rolling back and fourth , gradually work your way towards the ends , gently stretching the dough", "for the most even shape , it is important to keep a tight skin on the surface of the dough and not to tear it", "if you want the edges of the loaf to be smooth , tuck the sides under", "place the loaves in the prepared loaf pans", "the dough will be about 1 / 2 inch from the top of the pans", "cover them with a large container , or cover them loosely with oiled plastic wrap , and allow to rise until the center is about 1 inch above the sides of the pan , 1 1 / 2 to 2 hours", "when the dough is pressed with a finger", "preheat the oven", "preheat the oven to 350f 45 minutes before baking", "have an oven shelf at the lowest level and place a baking stone or a baking sheet on it , and a cast-iron skillet or sheet pan on the floor of the oven , before preheating", "bake the bread", "quickly but gently set the pans on the hot baking stone or hot baking sheet", "toss 1 / 2 cup of ice cubes into the pan beneath and immediately shut the door", "bake for 50 minutes or until medium golden brown and a skewer inserted in the middle comes out clean", "halfway through baking , turn the pans around for even baking", "remove from oven and let cool on a wire rack" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "breads", "yeast", "number-of-servings" ], "nutrition": { "calories": 1656.6, "total_fat": 90.0, "sugar": 108.0, "sodium": 112.0, "protein": 70.0, "saturated_fat": 179.0, "carbohydrates": 81.0 }, "raw_text": "basic soft white sandwich loaf bread\nIngredients:\nunbleached all-purpose flour\nwater\nhoney\ninstant yeast\ndry milk\nunsalted butter\nsalt\nSteps:\nmake the sponge\nin a mixer bowl or other large bowl , combine the flour , water , honey , and instant yeast\nwhisk until very smooth , to incorporate air , about 2 minutes\nthe sponge will be the consistency of a thick batter , scrape down the sides of the bowl , and cover with plastic wrap\nmake the flour mixture and add to the sponge\nin a medium bowl , whisk together the flour , dry milk , and instant yeast\nsprinkle this on top of the sponge and cover tightly with plastic wrap\nallow it to ferment for 1 to 4 hours at room temperature\nmix the dough\nhand method\nadd the salt and butter to the bowl and , with a wooden spoon or with your hand , stir until all the flour is moistened\nknead the dough in the bowl until it comes together , then scrape it onto a lightly floured counter\nknead the dough for 5 minutes , enough to develop the gluten structure a little , adding as little of the reserved flour as possible to keep the dough from sticking\nuse a bench scraper to scrape the dough and gather it together as you knead it\nat this point , it will be very sticky\ncover it with an inverted bowl and allow it to rest for 20 minutes\nknead the dough for another 5 minutes or until it is very smooth and elastic\nit should still be tacky enough to cling slightly to your fingers a little\nif the dough is still very sticky , however , add some of the remaining reserved flour , or a little extra\nshape the dough and let it rise\nturn the dough out onto a lightly floured counter and cut it in half\nshape each piece into a loaf\nthe exact size is not important at this point\ndimple the dough with your fingers to deflate any large bubbles\nfold over the right side of the dough to a little past the center\nfold over hte left side of the dough to overlap it slightly\npress the center overlap section with the side of your hand to seal the dough\nstarting at the top end of the dough , roll it over three or four times , until it reaches the bottom edge of the dough: with each roll , press with your thumbs to seal it and at the same time push it away from you slightly to tighten the outer skin\nas you roll and press , the dough will become wider\nif it is not as long as the pan , place both hands close together on top of the dough and , rolling back and fourth , gradually work your way towards the ends , gently stretching the dough\nfor the most even shape , it is important to keep a tight skin on the surface of the dough and not to tear it\nif you want the edges of the loaf to be smooth , tuck the sides under\nplace the loaves in the prepared loaf pans\nthe dough will be about 1 / 2 inch from the top of the pans\ncover them with a large container , or cover them loosely with oiled plastic wrap , and allow to rise until the center is about 1 inch above the sides of the pan , 1 1 / 2 to 2 hours\nwhen the dough is pressed with a finger\npreheat the oven\npreheat the oven to 350f 45 minutes before baking\nhave an oven shelf at the lowest level and place a baking stone or a baking sheet on it , and a cast-iron skillet or sheet pan on the floor of the oven , before preheating\nbake the bread\nquickly but gently set the pans on the hot baking stone or hot baking sheet\ntoss 1 / 2 cup of ice cubes into the pan beneath and immediately shut the door\nbake for 50 minutes or until medium golden brown and a skewer inserted in the middle comes out clean\nhalfway through baking , turn the pans around for even baking\nremove from oven and let cool on a wire rack\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\npreparation\nfor-1-or-2\nbreads\nyeast\nnumber-of-servings", "text_length": 3692 }, { "id": "473413", "title": "baklava orange pomegranate honey syrup", "description": "don’t let the complex instruction fool you… it is simple, it’s just hard to find detailed directions. it’s really not a “science” like baking and pastry is, so fee free to play around a little! the important part is that you have everything prepared before you start to assemble with the dough, it can be finicky, but totally do-able! my mother in law is a purist and makes baklava with only walnuts, sugar, and karo syrup (and dough of course!). i wanted to experiment with a more complex palate and this is what i came up with! from researching recipes, it looks like baklava is holy to some people: “only butter!”, “only rosewater!”, “only walnuts/pistachios/etc.!” – ummm… calm down. it’s only a dessert! this is a recipe that i made by combining what looked best to me and what felt right at the time. it came out wonderfully so i wanted to let you know what i did…", "minutes": 120, "ingredients": [ "sugar", "water", "pomegranate syrup", "fresh orange juice", "orange", "cinnamon stick", "honey", "phyllo dough", "butter", "pistachios", "pecans", "almonds", "cinnamon", "ground cloves", "cayenne pepper" ], "steps": [ "syrup: on med-high heat add sugar , 1 / 4 cup of water , pomegranate syrup , orange juice , zest , and cinnamon stick in to a high sided sauce pan", "dissolve sugar and bring to light boil", "immediately add honey and reduce to simmer for 10-20min", "it will bubble up , but keep an eye on it", "it should not get out of control if the fire isnt too high", "better a lower heat than a higher heat", "remove from heat , as in turn burner off and remove from burner too", "drip a few drops of syrup on counter / plate as it cooks and after it is removed from the heat", "if it hardens when it cools , add reserved water until drops tests shows syrup can cool and be easily spread on the plate", "do not return to the heat before you add water !", "if the syrup then gets too watery , put it back and the stove until its right !", "strain into bowl set aside to cool before pouring onto hot baklava", "butter: clarify butter over low to med-low heat until all water has boiled away", "remove from heat and skim off milk solids", "set aside", "you may brown butter slightly for added flavor", "melt shortening if you run out of butter towards the end of the assembly process", "the point is to dry the butter out , but shortening has far less to start it wont kill anything to use butter flavored shorting either , its a matter of opinion", "remember: butter = better flavor", "shortening = better texture", "filling: pulse all filling ingredients in food processor until largest pieces are no bigger than a pea but not until all is powder", "assembly: heat oven to 400f", "prepare your pan with either parchment paper and / butter or spray", "unwrap phyllo and cut to the size of your pan", "layer 10 sheets of phyllo in this order: butter , phyllo , butter , phyllo , butter , etc", "add 1 / 3 of nuts , another 6 layers of phyllo then butter", "add 1 / 3 of nuts , another 6 layers of phyllo then butter", "add 1 / 3 of nuts , then the last 8 layers of layers of phyllo then remaining butter", "i like to spoon on the butter first and then spread it with the brush , always working from the inside out", "if a sheet breaks , just patch it up", "if the phyllo is too small , overlap another piece to form one layer no stress !", "cut baklava into pieces using a slim , sharp , smooth edged knife", "in my 9x13 i get 48 pieces by cutting the pan in 4 pieces lengthwise , then 6 pieces widthwise , then each square diagonally", "make sure to cut with a pulling motion in order to cut smoothly , this may mean stopping to turn the pan around", "bake in 400f degree oven for 15min , reduce heat to 300f and bake for another 40-55min , checking to make sure it only turns a pale brown", "immediately after removing baklava from oven - while baklava is hot- ladle the syrup over the top", "it will sputter but that is a good thing", "make sure to get in between all of the crevices and cuts", "let baklava cool at least until room temperature before serving", "better yet , after it is room temperature cover it and let it sit until you cant wait any longer serve !", "store in air tight container for up to 5 days", "some people think that covering it will make it go soggy", "the truth is that air carries moisture and the longer something sits out in the air , the more moisture it attracts especially sweets because sugar and honey absorbed tons of moisture", "the less air is sees , the better until service that is !" ], "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "for-large-groups", "breakfast", "desserts", "greek", "middle-eastern", "european", "nuts", "lebanese", "turkish", "number-of-servings", "4-hours-or-less" ], "nutrition": { "calories": 318.6, "total_fat": 28.0, "sugar": 89.0, "sodium": 7.0, "protein": 10.0, "saturated_fat": 30.0, "carbohydrates": 12.0 }, "raw_text": "baklava orange pomegranate honey syrup\nIngredients:\nsugar\nwater\npomegranate syrup\nfresh orange juice\norange\ncinnamon stick\nhoney\nphyllo dough\nbutter\npistachios\npecans\nalmonds\ncinnamon\nground cloves\ncayenne pepper\nSteps:\nsyrup: on med-high heat add sugar , 1 / 4 cup of water , pomegranate syrup , orange juice , zest , and cinnamon stick in to a high sided sauce pan\ndissolve sugar and bring to light boil\nimmediately add honey and reduce to simmer for 10-20min\nit will bubble up , but keep an eye on it\nit should not get out of control if the fire isnt too high\nbetter a lower heat than a higher heat\nremove from heat , as in turn burner off and remove from burner too\ndrip a few drops of syrup on counter / plate as it cooks and after it is removed from the heat\nif it hardens when it cools , add reserved water until drops tests shows syrup can cool and be easily spread on the plate\ndo not return to the heat before you add water !\nif the syrup then gets too watery , put it back and the stove until its right !\nstrain into bowl set aside to cool before pouring onto hot baklava\nbutter: clarify butter over low to med-low heat until all water has boiled away\nremove from heat and skim off milk solids\nset aside\nyou may brown butter slightly for added flavor\nmelt shortening if you run out of butter towards the end of the assembly process\nthe point is to dry the butter out , but shortening has far less to start it wont kill anything to use butter flavored shorting either , its a matter of opinion\nremember: butter = better flavor\nshortening = better texture\nfilling: pulse all filling ingredients in food processor until largest pieces are no bigger than a pea but not until all is powder\nassembly: heat oven to 400f\nprepare your pan with either parchment paper and / butter or spray\nunwrap phyllo and cut to the size of your pan\nlayer 10 sheets of phyllo in this order: butter , phyllo , butter , phyllo , butter , etc\nadd 1 / 3 of nuts , another 6 layers of phyllo then butter\nadd 1 / 3 of nuts , another 6 layers of phyllo then butter\nadd 1 / 3 of nuts , then the last 8 layers of layers of phyllo then remaining butter\ni like to spoon on the butter first and then spread it with the brush , always working from the inside out\nif a sheet breaks , just patch it up\nif the phyllo is too small , overlap another piece to form one layer no stress !\ncut baklava into pieces using a slim , sharp , smooth edged knife\nin my 9x13 i get 48 pieces by cutting the pan in 4 pieces lengthwise , then 6 pieces widthwise , then each square diagonally\nmake sure to cut with a pulling motion in order to cut smoothly , this may mean stopping to turn the pan around\nbake in 400f degree oven for 15min , reduce heat to 300f and bake for another 40-55min , checking to make sure it only turns a pale brown\nimmediately after removing baklava from oven - while baklava is hot- ladle the syrup over the top\nit will sputter but that is a good thing\nmake sure to get in between all of the crevices and cuts\nlet baklava cool at least until room temperature before serving\nbetter yet , after it is room temperature cover it and let it sit until you cant wait any longer serve !\nstore in air tight container for up to 5 days\nsome people think that covering it will make it go soggy\nthe truth is that air carries moisture and the longer something sits out in the air , the more moisture it attracts especially sweets because sugar and honey absorbed tons of moisture\nthe less air is sees , the better until service that is !\nTags:\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\nfor-large-groups\nbreakfast\ndesserts\ngreek\nmiddle-eastern\neuropean\nnuts\nlebanese\nturkish\nnumber-of-servings\n4-hours-or-less", "text_length": 3690 }, { "id": "174848", "title": "cake of kisses", "description": "this is my modified version of a recipe from the australian woman's weekly best ever recipes. this makes a great dessert for a special occasion, it tastes and looks stunning. it is hard to describe but i'll try. it is actually meringue layers of varying sizes with cream and sliced strawberries between each layer. it is put together in a large cone shape then surrounded with tiny meringues, piped stars of whipped cream and whole strawberries for decoration. when served along with a fresh fruit salad it is just like eating pavlova. this does take a long time but it is well worth the effort and time. i am guessing at preparation time and it serves many. the original recipe had no strawberries, only cream between layers.", "minutes": 60, "ingredients": [ "egg whites", "caster sugar", "cream", "strawberries" ], "steps": [ "to prepare trays", "cover two large flat oven trays with aluminium foil", "on first tray mark two circles , one 15cm , one 10cm in diameter", "on the second tray mark three circles , 12cm , 8cm and 5cm in diameter", "saucers , cups , jars and lids of the right sizes can be used as guides for circles", "the meringues are made in two batches , each using half of the above ingredients", "when ready to make second batch of meringues , cover trays with fresh aluminium foil or baking paper", "beat 4 egg whites until soft peaks form", "gradually beat in 1 1 / 4 cups of sugar , 1 tablespoon at a time", "make sure each spoonful of sugar is dissolved by beating before adding the next spoonful , this ensures crisp meringues - if you want pink layers in cake , beat in enough food colouring to tint meringue light pink , otherwise leave meringue layers white", "spread meringue over circles marked on foil on the two prepared trays so they are approximately 2 cm thick", "smooth tops of circles with spatula , bake both trays in very slow oven , 110 deg c 1 1 / 4 to 1 1 / 2 hours", "reverse oven position of slide after 30 minutes cooking time to allow for even cooking", "when meringue feels dry to touch , remove from oven and carefully slide foil with meringue circles on top on to cake cooler", "of if time permits let meringues cool in oven with door ajar , then slide foil with meringue circles on to cake cooler", "prepare slides as directed above for remaining meringue", "mark 18cm circle on one tray", "prepare second batch of meringue with remaining 4 egg whites and 1 1 / 4 cups of sugar , using no colouring", "spread meringue over 18cm circle", "mixture should be only about 1 cm thick then pipe 14 individual meringues approximately 4 cm in diameter on to foil", "pipe small individual meringues approximately 2", "5cm in diameter on second foil covered tray", "you will need approximately 50 small meringues , which will all fit on to one tray", "put tray with large circle and large meringues on shelf in centre of oven , put tray with small individual meringues on oven shelf beneath", "bake in a very slow oven 110 deg c", "after 30 to 45 minutes take lower tray with small meringues from oven and set aside to cool", "move remaining tray one shelf down in the oven , where the small meringues were before", "after 45 minutes to 1 hour remove large individual meringues from top tray on to cake cooler", "return large meringue circle to oven for a further 30 minutes cooking time or until it is dry to touch", "wash , hull and slice strawberries , leaving at least 12 whole for decoration", "spread out on paper towels to dry , whip cream to firm piping consistency , then spoon into large piping bag fitted with star tube", "put 18cm meringue circle on serving plate , spread top lightly with whipped cream , top with sliced strawberries , then 15cm circle", "continue with remaining meringue circles in order of size and layers of cream and sliced strawberries dont put strawberries to close to edge", "pipe circle of cream around bottom layer , gently press 4cm diameter individual meringues into circle of cream", "pipe another layer of cream above , press circle of small meringues in place", "continue in this way until all small meringues are used", "pipe small stars of cream in between assembled meringues and decorate with whole strawberries between only some of the meringues" ], "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "south-west-pacific", "low-protein", "5-ingredients-or-less", "desserts", "eggs-dairy", "fruit", "australian", "oven", "easy", "dinner-party", "holiday-event", "eggs", "dietary", "low-sodium", "low-in-something", "berries", "strawberries", "equipment", "small-appliance", "mixer" ], "nutrition": { "calories": 406.7, "total_fat": 36.0, "sugar": 173.0, "sodium": 2.0, "protein": 8.0, "saturated_fat": 74.0, "carbohydrates": 15.0 }, "raw_text": "cake of kisses\nIngredients:\negg whites\ncaster sugar\ncream\nstrawberries\nSteps:\nto prepare trays\ncover two large flat oven trays with aluminium foil\non first tray mark two circles , one 15cm , one 10cm in diameter\non the second tray mark three circles , 12cm , 8cm and 5cm in diameter\nsaucers , cups , jars and lids of the right sizes can be used as guides for circles\nthe meringues are made in two batches , each using half of the above ingredients\nwhen ready to make second batch of meringues , cover trays with fresh aluminium foil or baking paper\nbeat 4 egg whites until soft peaks form\ngradually beat in 1 1 / 4 cups of sugar , 1 tablespoon at a time\nmake sure each spoonful of sugar is dissolved by beating before adding the next spoonful , this ensures crisp meringues - if you want pink layers in cake , beat in enough food colouring to tint meringue light pink , otherwise leave meringue layers white\nspread meringue over circles marked on foil on the two prepared trays so they are approximately 2 cm thick\nsmooth tops of circles with spatula , bake both trays in very slow oven , 110 deg c 1 1 / 4 to 1 1 / 2 hours\nreverse oven position of slide after 30 minutes cooking time to allow for even cooking\nwhen meringue feels dry to touch , remove from oven and carefully slide foil with meringue circles on top on to cake cooler\nof if time permits let meringues cool in oven with door ajar , then slide foil with meringue circles on to cake cooler\nprepare slides as directed above for remaining meringue\nmark 18cm circle on one tray\nprepare second batch of meringue with remaining 4 egg whites and 1 1 / 4 cups of sugar , using no colouring\nspread meringue over 18cm circle\nmixture should be only about 1 cm thick then pipe 14 individual meringues approximately 4 cm in diameter on to foil\npipe small individual meringues approximately 2\n5cm in diameter on second foil covered tray\nyou will need approximately 50 small meringues , which will all fit on to one tray\nput tray with large circle and large meringues on shelf in centre of oven , put tray with small individual meringues on oven shelf beneath\nbake in a very slow oven 110 deg c\nafter 30 to 45 minutes take lower tray with small meringues from oven and set aside to cool\nmove remaining tray one shelf down in the oven , where the small meringues were before\nafter 45 minutes to 1 hour remove large individual meringues from top tray on to cake cooler\nreturn large meringue circle to oven for a further 30 minutes cooking time or until it is dry to touch\nwash , hull and slice strawberries , leaving at least 12 whole for decoration\nspread out on paper towels to dry , whip cream to firm piping consistency , then spoon into large piping bag fitted with star tube\nput 18cm meringue circle on serving plate , spread top lightly with whipped cream , top with sliced strawberries , then 15cm circle\ncontinue with remaining meringue circles in order of size and layers of cream and sliced strawberries dont put strawberries to close to edge\npipe circle of cream around bottom layer , gently press 4cm diameter individual meringues into circle of cream\npipe another layer of cream above , press circle of small meringues in place\ncontinue in this way until all small meringues are used\npipe small stars of cream in between assembled meringues and decorate with whole strawberries between only some of the meringues\nTags:\n60-minutes-or-less\ntime-to-make\ncourse\nmain-ingredient\ncuisine\npreparation\noccasion\nsouth-west-pacific\nlow-protein\n5-ingredients-or-less\ndesserts\neggs-dairy\nfruit\naustralian\noven\neasy\ndinner-party\nholiday-event\neggs\ndietary\nlow-sodium\nlow-in-something\nberries\nstrawberries\nequipment\nsmall-appliance\nmixer", "text_length": 3685 }, { "id": "132003", "title": "party size barbecued albacore tuna with shrimp stuffing", "description": "my favourite way to cook fish of any kind is on a barbecue grill, or oven baked. this recipe is not as daunting as it would appear at first reading. the ingredients of this recipe seem to blend beautifully, from preparation of the albacore tuna, to final mixing of stuffing. the blending of herbs and seasonings was largely by guess and by golly; but having had considerable experience with seafood cooking, i was able to draw upon this knowledge to put together a rather tasty assortment of ingredients which compliment each other and complement this recipe. have your fish monger trim the tail fins, but leave its head intact. all other fins should be removed. your fish monger will clean the tuna for you, to your specifications. this recipe can be adapted to oven baking as well. note: use a heavy foil to wrap fish prior to cooking. important preparation of the foil follows under \"directions\".", "minutes": 130, "ingredients": [ "albacore tuna", "fresh shrimp", "egg", "butter", "extra virgin olive oil", "lime, juice of", "lime", "lemon", "orange", "green onions", "fresh garlic cloves", "red bell peppers", "rye bread", "fennel seed", "fresh dill", "lemon basil", "oregano", "capers", "ouzo" ], "steps": [ "to prepare the heavy foil for cooking fish:", "butter one side of the foil along the area where the tuna will be placed for cooking", "lay one half of the pepper slices on the buttered foil", "lay citrus slices within the pepper-slice ring ,", "set prepared foil aside until ready to use", "prepare the tuna", "place the albacore tuna onto its back", "prop it up if you have to , but it should be on its back until ready to cook", "with a sharp chef's knife , make small incisions in the internal flesh , being careful not to puncture through the skin", "insert capers in the incisions , using all , but a few capers in your \"measure\"", "pour all of the lime juice into the fish cavity", "with your basting brush , paint the inside of the albacore tuna well with fresh lime juice , forcing the juice into the incisions", "set the tuna aside , on its back , to allow lime juice to penetrate the tuna flesh , while you are preparing the stuffing", "at this point , you should start your barbecue on high setting", "if you are accustomed to using a charcoal barbecue , then use plenty of coals , keeping them to one side when fish is set on the grill , in its foil pouch", "prepare the stuffing", "melt one half of the butter in large skillet", "add 2 tbsp extra virgin olive oil to skillet", "to the skillet: add chopped green onion , and saute lightly , to clarify", "remove onion and set aside", "to the skillet: add chopped garlic and saute lightly , stirring all the while", "remove garlic and set aside", "to the skillet: add chopped toasted bread , and stir until all of the butter has been absorbed", "remove bread and set aside in a large mixing bowl", "to the skillet , add a little olive oil if needed , ouzo , fennel seed , dill , lemon basil , oregano , cooked onion , garlic", "mix well , to blend all flavours", "stir continuously until all the oil has been absorbed", "it will only take a minute or two", "remove from skillet and add to the cooked bread in the mixing bowl", "add well-beaten egg and chopped shrimp", "mix well , blending all of the ingredients", "scoop stuffing mixture into the fish cavity , pack it well", "seal the opening with poultry needle and string and pat the tuna dry", "lay stuffed tuna carefully onto the peppers and citrus , buttered foil", "with the remaining butter , slather the upper side of the fish body", "place pepper and citrus slices on fish , along the fish's body , alternating with slices of orange , lime , lemon as you did with foil preparation", "wrap fish , loosely , crimping and folding the foil ends , up to keep in juices", "at this point it is time to reduce the barbecue heat to low setting", "for charcoal method , move your coals to one side , and cook with lid on bbq", "place foil package on barbecue -- lower the lid and allow to cook , for 10-12 minutes per pound", "during last 10 minutes of cooking , open foil bag , and continue cooking , with lid open , basting frequently with accumulated juices", "sprinkle the remaining capers over the cooked tuna", "serve with sides of your choosing , and plenty of dry white wine", "once again , of your choosing", "serves 10-12 people , comfortably", "times: prep time - 40 minutes , includes cutting , chopping , preparation of albacore tuna", "cook time -1-1 / 2 - 2 hours" ], "tags": [ "time-to-make", "main-ingredient", "cuisine", "preparation", "occasion", "seafood", "oven", "barbecue", "european", "dinner-party", "holiday-event", "italian", "shrimp", "fish", "dietary", "seasonal", "tuna", "saltwater-fish", "shellfish", "equipment", "grilling", "presentation", "served-hot", "4-hours-or-less" ], "nutrition": { "calories": 702.3, "total_fat": 41.0, "sugar": 16.0, "sodium": 66.0, "protein": 195.0, "saturated_fat": 49.0, "carbohydrates": 4.0 }, "raw_text": "party size barbecued albacore tuna with shrimp stuffing\nIngredients:\nalbacore tuna\nfresh shrimp\negg\nbutter\nextra virgin olive oil\nlime, juice of\nlime\nlemon\norange\ngreen onions\nfresh garlic cloves\nred bell peppers\nrye bread\nfennel seed\nfresh dill\nlemon basil\noregano\ncapers\nouzo\nSteps:\nto prepare the heavy foil for cooking fish:\nbutter one side of the foil along the area where the tuna will be placed for cooking\nlay one half of the pepper slices on the buttered foil\nlay citrus slices within the pepper-slice ring ,\nset prepared foil aside until ready to use\nprepare the tuna\nplace the albacore tuna onto its back\nprop it up if you have to , but it should be on its back until ready to cook\nwith a sharp chef's knife , make small incisions in the internal flesh , being careful not to puncture through the skin\ninsert capers in the incisions , using all , but a few capers in your \"measure\"\npour all of the lime juice into the fish cavity\nwith your basting brush , paint the inside of the albacore tuna well with fresh lime juice , forcing the juice into the incisions\nset the tuna aside , on its back , to allow lime juice to penetrate the tuna flesh , while you are preparing the stuffing\nat this point , you should start your barbecue on high setting\nif you are accustomed to using a charcoal barbecue , then use plenty of coals , keeping them to one side when fish is set on the grill , in its foil pouch\nprepare the stuffing\nmelt one half of the butter in large skillet\nadd 2 tbsp extra virgin olive oil to skillet\nto the skillet: add chopped green onion , and saute lightly , to clarify\nremove onion and set aside\nto the skillet: add chopped garlic and saute lightly , stirring all the while\nremove garlic and set aside\nto the skillet: add chopped toasted bread , and stir until all of the butter has been absorbed\nremove bread and set aside in a large mixing bowl\nto the skillet , add a little olive oil if needed , ouzo , fennel seed , dill , lemon basil , oregano , cooked onion , garlic\nmix well , to blend all flavours\nstir continuously until all the oil has been absorbed\nit will only take a minute or two\nremove from skillet and add to the cooked bread in the mixing bowl\nadd well-beaten egg and chopped shrimp\nmix well , blending all of the ingredients\nscoop stuffing mixture into the fish cavity , pack it well\nseal the opening with poultry needle and string and pat the tuna dry\nlay stuffed tuna carefully onto the peppers and citrus , buttered foil\nwith the remaining butter , slather the upper side of the fish body\nplace pepper and citrus slices on fish , along the fish's body , alternating with slices of orange , lime , lemon as you did with foil preparation\nwrap fish , loosely , crimping and folding the foil ends , up to keep in juices\nat this point it is time to reduce the barbecue heat to low setting\nfor charcoal method , move your coals to one side , and cook with lid on bbq\nplace foil package on barbecue -- lower the lid and allow to cook , for 10-12 minutes per pound\nduring last 10 minutes of cooking , open foil bag , and continue cooking , with lid open , basting frequently with accumulated juices\nsprinkle the remaining capers over the cooked tuna\nserve with sides of your choosing , and plenty of dry white wine\nonce again , of your choosing\nserves 10-12 people , comfortably\ntimes: prep time - 40 minutes , includes cutting , chopping , preparation of albacore tuna\ncook time -1-1 / 2 - 2 hours\nTags:\ntime-to-make\nmain-ingredient\ncuisine\npreparation\noccasion\nseafood\noven\nbarbecue\neuropean\ndinner-party\nholiday-event\nitalian\nshrimp\nfish\ndietary\nseasonal\ntuna\nsaltwater-fish\nshellfish\nequipment\ngrilling\npresentation\nserved-hot\n4-hours-or-less", "text_length": 3685 } ]