This recipe is from King Arthur Flour This pull-apart style sweet bread is a show-stopping riff on a classic cinnamon bun. As it bakes, the cinnamon-sugar filling caramelizes and gives the bread a wonderfully sweet and crunchy coating, while the interior remains soft and tender. […]
The Best Roast Potatoes Ever Recipe This recipe comes from here: https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html Ingredients: – Kosher salt – 1/2 teaspoon (4g) baking soda – 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note) […]
Scottish Oat Scones
- 1 1/2 Cup(s) all-purpose flour
- 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 1/4 Cup(s) granulated sugar
- 1 Tablespoon(s) Baking Powder
- 1/4 Teaspoon(s) salt (optional)
- 8 Tablespoon(s) (1 stick) margarine or butter, chilled and cut into pieces
- 1/2 Cup(s) currants, diced dried mixed fruit, dried cranberries or dried blueberries
- 1/3 Cup(s) milk
- 1 Tablespoon(s) granulated sugar
- 1/8 Teaspoon(s) ground cinnamon
- 1 Egg, lightly beaten
- Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in currants.
- In small bowl, combine milk and egg; blend well. Add to dry ingredients all at once; stir with fork just until dry ingredients are moistened. (Do not overmix.)
- Turn dough out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about 1/2 inch thick.
- Sprinkle with combined remaining 1 tablespoon sugar and cinnamon. Cut into 10 wedges; place on cookie sheet.
- Bake 12 to 15 minutes or until light golden brown. Serve warm.
Turkey Pot Pie for Two Ingredients 4 tablespoons butter 1 onion (peeled, small dice) 3/4 cup sweet potato (peeled, medium dice) 3/4 cup parsnip (peeled, medium dice) 4 tablespoons all-purpose flour 2 cups chicken stock 1/4 teaspoon grated nutmeg 1 tablespoon sage (chopped) 1 cup […]
For the jarred tomato sauce I like marinara, but you can use whatever type you like. Any brand of curly-edged lasagna noodles will work here, but do not use no-boil lasagna noodles. If the pasta is especially dry and shattery, you may need to add extra water to the skillet while the pasta cooks. If you can’t find meatloaf mix, us ½ pound 85 percent lean ground beef and ½ pound ground pork. Like it spicy? Increase the amount of red pepper flakes up to 1 teaspoon. To make things go even quicker, you can replace the mozzarella and Parmesan with ¾ cup of shredded Italian cheese blend.
• 1-pound meatloaf mix
• 2 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• Salt and ground black pepper
• 6 ounces curly-edged lasagna noodles (8 noodles), broken into 2-inch pieces
• 1 (26-ounce) jar tomato sauce, such as marinara (about 3 cups)
• 2 cups water
• ½ cup mozzarella cheese, shredded
• ¼ cup grated Parmesan cheese
• ¾ cup whole-milk ricotta cheese
• ¼ cup minced fresh basil
Mince the garlic and measure out the pasta while the meat cooks.
1. Cook and drain meat: Cook meat in 12-inch nonstick skillet over high heat, breaking it into pieces with wooden spoon, until fat renders, 3 to 5 minutes. Drain meat and return it to skillet.
2. Sauté aromatics: Stir in garlic, pepper flakes, and ½ teaspoon salt and cook over medium-high heat until fragrant, about 30 seconds.
3. Simmer lasagna noodles: Sprinkle broken noodles into skillet, then pour in tomato sauce and water over top. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until noodles are tender, about 20 minutes.
4. Add Cheese: Off heat, stir in half of mozzarella and half of Parmesan. Season with salt and pepper. Dot heaping teaspoons of ricotta over noodles, then sprinkle with remaining mozzarella and Parmesan. Cover and let stand off heat until cheeses melt, 3 to 5 minutes. Sprinkle with basil before serving.
Felicity’s perfect risotto recipe Half an onion, finely chopped 25g butter or 1 tablespoon vegetable oil 1.25l good stock, chicken or vegetable 200g arborio, carnaroli, or vialone nano rice 50g unsalted butter, diced 50g Parmesan or Grana Padano (for a vegetarian option) cheese, grated Bring […]
Basic Barbecue Sauce 2 cups Ketchup 1/4 cup cider vinegar 1/4 cup Worcestershire sauce 1/4 cup firmly packed brown sugar 2 tablespoons molasses 2 tablespoons prepared mustard 1 tablespoon Tabasco sauce 1 tablespoon of your favorite barbecue rub 2 teaspoons liquid smoke 1/2 teaspoon black […]
Cacio e Pepe
- Kosher salt
- 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
- 3 Tbsp. unsalted butter, cubed, divided
- 1 tsp. freshly cracked black pepper
- 3/4 cup finely grated Grana Padano or Parmesan
- 1/3 cup finely grated Pecorino
Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.