Be sure to use Italian fontina rather than bland and rubbery Danish or American fontina. If it is not available, substitute whole milk mozzarella. To make the cheese easier to shred, freeze it for 30 minutes to firm it up. If fresh nutmeg is unavailable, […]
Runsas (Beef and Cabbage Buns with cheese)
A soft yeast dough stuffed with a quick filling of ground beef, cabbage and cheese is reasonably simply and surprisingly addictive. This mid-western Germany classic is perfect for Oktoberfest or any time of year.
⁃ 3/4 cup warm water (110 degrees)
⁃ 1/2 cup sweetened condensed milk
⁃ 1/4 cup vegetable oil
⁃ 2 Tablespoons sugar
⁃ 1 large egg
⁃ 3 1/2 cups all-purpose flour
⁃ 2 packages rapid-rise or instant yeast
⁃ 1 teaspoon salt
⁃ 3 tablespoons unsalted butter (with 2 tablespoons melted)
⁃ 1 1/2 pounds 90% lean ground beef
⁃ 1 large onion, chopped fine
⁃ 1/2 small head cabbage, cored and chopped into medium-sized pieces (about 3 cups)
⁃ Salt and pepper
⁃ 8 slices deli American cheese
1. For the dough: Lightly grease a large bowl with cooking spray. Mix the water, condensed milk, oil, sugar, and egg in a large measuring cup. Mix the flour, yeast, and salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low, add the water mixture. After the dough comes together, increase the speed to medium and mix until shiny and smooth, 4 to 6 minutes. Turn the dough out onto a heavily floured work surface, shape into a ball, and place in the greased bowl. Cover the bowl with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
2. For the filling: Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the beef and cook until just beginning to brown, about 6 minutes, breaking up any large clumps. Using a slotted spoon, transfer the beef to a paper towel-lined plate.
3. Pour off all but 2 tablespoons of fat from the pan. Add the onion and cook until softened, about 3 minutes. Add the cabbage and toss until just beginning to wilt, 2 to 4 minutes. Return the beef to the pan and season with salt and pepper.
4. To assemble and bake: Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Cover two baking sheets with cooking spray. Divide the dough into 8 equal pieces. Working on a lightly floured work surface, roll each piece fo dough into a 7-inch circle. Place one dough round in a deep cereal bowl and top with one slice of cheese. Spoon 3/4 cup filling over the cheese and pinch the edges of the dough together to form a bun. Transfer the bun, seam side down, to a prepared baking sheet. Repeat with the remaining dough, cheese, and filling, placing four buns on each baking sheet. Cover the buns with plastic wrap and let rise until puffed, about 20 minutes.
5. Bake the buns until golden brown, about 20 minutes, switching and rotating the baking sheets halfway through the baking time. Melt the remaining 2 tablespoons butter in a saucepan. Brush the hot buns with the melted butter and serve.
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 […]