- 216 Pins
Roasted Brussels Sprouts with Honey, Sriracha, and Lime
Sriracha Roasted, Side Dishes, Roasted Brussels Sprouts, Honey Sriracha, Side Dish Recipes, Healthy Food Recipes, Sriracha Brussels, Healthy Foods, Brussel Sprouts
Roasted Brussels Sprouts with Honey, Sriracha, and Lime! Easy Fall Side Dish Recipe! http://papasteves.com
Roasted Brussels Sprouts with Honey, Sriracha, and Lime by @sharedappetite. Perfect side dish or to spice up any holiday spread! ! A Permanent Health Kick ! - Healthy Food Recipes and Fitness Community
Honey Sriracha Brussel Sprouts
Honey sriracha roasted brussels sprouts
Shrimp Scampi - You won't believe how easy this comes together in just 15 minutes - perfect for those busy weeknights! from Michele Morales Morales Howard Delicious
Red Peppers, 15 Minute, Shrimpscampi, Shrimp Scampi Recipes, Easy Shrimp, Business Weeknight, Shrimp Scampi Pasta, Damn Delicious, Food Drinks
Shrimp Scampi Pasta - You won't believe how easy this comes together in just 15 minutes - perfect for those busy weeknights!
15 minute shrimp scampi recipe! Used white cooking wine. Had to use extra wine for taste.
Shrimp Scampi! #Food #Drink #Trusper #Tip
Shrimp Scampi - You won't believe how easy this comes together in just 15 minutes - perfect for those busy weeknights! Minus the red pepper flakes.
Shrimp Scampi - You won't believe how easy this comes together in just 15 minutes - perfect for those busy weeknights and family get togethers. #shrimp #shrimpscampi #pasta #dinner #yum #yummy
Looks pretty easy. Shrimp Scampi - You won't believe how easy this comes together in just 15 minutes - perfect for those busy weeknights!
Shrimp Scampi | Damn Delicious. You won't believe how easy this comes together in just 15 minutes - perfect for those busy weeknights!
Shrimp Pasta Primavera Recipe from Taste of Home -- shared by Shari Neff of Silver Spring, Maryland
Shrimp Pasta Primavera, Shrimp Primavera, Yummy Food, Shrimp Asparagus Mushrooms, Food Yummy, Seafood Pasta Dishes, Primavera Recipes, Shrimp Recipes Pasta, Pasta Food
Shrimp Pasta Primavera #Great Food #yummy food #food| http://holidays-events-janice.blogspot.com
Shrimp Pasta Primavera -------- angel hair pasta topped a mixture of shrimp, asparagus, mushrooms, diced tomato, seasonings, and Parmesan cheese.
Brussels Sprout Hash with Sweet Potato and Bacon--made this with leftover ham rather than bacon. So good! #foodie #foodporn #recipes #cooking #judysgourmet
Brussels Sprout Hash with Sweet Potato and Bacon--made this with leftover ham rather than bacon. So good! #foodie #foodporn #recipes #cooking #judysgourmet
Potatoes Hash, Brussels Sprouts, Recipes, Bacon Mad, Sprouts Hash, Sweet Potatoes, Turkey Bacon, Leftover Hams, Brussel Sprouts
Brussels Sprout Hash with Sweet Potato and Bacon
Hash Brown Casseroles, Fun Recipes, Chicken Soups, Crackers Barrels, Barrels Hash, Copy Cat Recipes, Copy Cats, Hash Browns, Recipes Crackers
Copy Cat Recipe Cracker Barrel Hash Brown Casserole Ingredients 1 stick of butter 2 pounds of hash browns ( defrosted it frozen) 1 small onion chopped salt and pepper 1 tablespoon of Olive Oil 2 cups of cheddar cheese ( You can also you 1 cup of cheese and use one cup of Velveeta) 1 can of cream of chicken soup ( 10¾ ounces)
Cheddar Bacon Ranch Pulls aka crack bread: cut round bread loaf from top to almost through bottom(maybe King's Hawaiian or sourdough), mix 1/2 c melted butter + 1 T Ranch dressing mix & pour over bread, bake at 350 for 15 min in foil, stuff with 12 oz thinly sliced cheddar & 3 oz + real bacon (or bits), bake 10 min or until cheese is melted
Cheddar Bacon Ranch Pulls | Plain Chicken
Bacon Ranch, Fun Recipes, Baconranch, Ranch Pull, Bacon Breads, Ranch Breads, Cheddar Bacon, Pull Apartment Breads, Crack Breads
Cheddar Bacon Ranch Pull Apart Bread - aka Crack Bread
Pull apart Cheddar Bacon Ranch bread...they call it "Crack Bread" for a reason...The Party Goddess! Marley Majcher ThePartyGoddess.com #Cheddar #Bacon #Bread
Cheddar Bacon Ranch Pulls A few weeks ago I shared my recipe for Cinnamon Roll Pulls, a sweet pull apart bread. In the post I mentioned a savory cheesy version. I had several requests for the cheesy bread recipe. Well, you asked for it, you got it! I went with a cheddar bacon ranch bread. I knew these flavors would work well together since they are in my favorite dip, Crack Dip. The bread was unbelievable! My favorite part was the ranch butter that was poured over the loaf. Like the Cinna
Simply Sour Cream Chicken Enchiladas. Photo by Andi of Longmeadow Farm
Cream Of Chicken, Chickenenchiladas, Chicken Soups, Food, Mexicans Kitchens, Chicken Enchiladas Recipes, Sour Cream Chicken, Chicken Breast, Creamy Chicken
Creamy Chicken Enchiladas. Replace the roux with cream of chicken soup :)
Simply Sour Cream Chicken Enchiladas Recipe #Recipe #Food #Dinner
Sour Cream Pollo Enchiladas-The Authentic Mexican Kitchen
Simply Sour Cream Chicken - FINALLY a chicken enchilada recipe without cream of chicken soup in them!
Simply Sour Cream Chicken Enchiladas Recipe 1 lb chicken breast, diced 1 medium onion, chopped 1 tablespoon vegetable oil 8 flour tortillas, softened (8 inches each) 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided 1/4 cup butter 1/4 cup flour 1 (15 ounce) can chicken broth 1 cup sour cream 1 (4 ounce) can chopped green chilies
16 minute meals by Pioneer Woman! Bowtie Chicken Alfredo Need: 12 oz, weight Bowtie Pasta (farfalle); 4 Tbsp Butter; 2 whole Boneless, Skinless Chicken Breasts; Salt And Pepper, to taste; 2 cloves Garlic, Minced; 3/4 c. Dry White Wine (may Substitute Chicken Broth); 1/2 c. Half-and-half; 3 Tbsp Heavy Cream (may sub milk for 1/2&1/2 and cream or part of it); Chicken Broth, As Needed For Thinning; 3/4 c. Parmesan Shavings Or Grated Parmesan; 2 Tbsp Fresh Parsley, Minced.
Bowtie Chicken Alfredo Ingredients 12 ounces, weight Bowtie Pasta (farfalle) 4 Tablespoons Butter 2 whole Boneless, Skinless Chicken Breasts Salt And Pepper, to taste 2 cloves Garlic, Minced 3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth) 1/2 cup Half-and-half 3 Tablespoons Heavy Cream Low Sodium Chicken Broth, As Need
Bowtie Chicken Pasta from the Pioneer Woman
chickenalfredo bowtie chicken alfredo
Bowtie Chicken Alfredo (white wine version) from Ree Drummond | The Pioneer Woman. Note: Alternate version found on Food Network with the following liquids: 1/2 c. chicken broth, 1/2 c. half-and-half, 1/4 c. heavy cream. 1 c. halved grape tomatoes and 4 oz baby spinach are added. http://www.foodnetwork.com/recipes/ree-drummond/bow-tie-skillet-alfredo.html#communityReviews
Bow Tie Chicken Alfredo 12 ounces, weight Bowtie Pasta (farfalle) 4 Tablespoons Butter 2 whole Boneless, Skinless Chicken Breasts Salt And Pepper, to taste 2 cloves Garlic, Minced 3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth) 1/2 cup Half-and-half 3 Tablespoons Heavy Cream Low Sodium Chicken Broth, As Needed For Thinning 3/4 cups Parmesan Shavings Or Grated Parmesan 2 Tablespoons Fresh Parsley, Minced
The Pioneer Woman Chicken Alfredo
Bows Ties, Chickenalfredo, Pioneer Woman Chicken, Bowties Mail, Bowties Chicken, The Pioneer Woman, Chicken Pasta, White Wine, Chicken Alfredo
Home Trends Utah: Tried and True Recipe: Skinny Poolside Dip
Red Peppers, Skinny Poolsid, Dips Seasons, Poolsid Dips, Valley Ranch, Cream Cheese, Seasons Mixed, Ranch Dips, Hidden Valley
Skinny Poolside Dip. 1 red pepper, 2 jalepenos (unseeded), 1 can of corn, 1/2 can diced olives, 16 oz fat-free cream cheese (softened), and 1 packet Hidden Valley Ranch dip seasoning mix. Serve with crackers. Looks yummy!
wow- Stuffed Tomatoes with Mushrooms, Parmesan and Spinach...sounds drool worthy
Food Channel, Good Food, Recipes Veggies, Meatless Mondays, Side Dishes, Spinach Recipes, Tomatoes Stuffed, Tomatoes Recipes, Stuffed Tomatoes
Stuffed tomatoes with mushrooms, parmesan and spinach recipe. (This works as an entree or a side dish and tastes so good. My new favorite.)
Stuffed tomatoes: Recipes: Good Food Channel
Stuffed tomatoes with mushrooms, parmesan and spinach: Recipes: Good Food Channel
Meatless Monday: Stuffed Tomatoes with mushrooms, Parmesan and spinach recipe by uktv.co.uk
TOMATOES! Stuffed tomatoes with mushrooms, parmesan and spinach
60 Healthier, Healthier Cocktails, Healthier Mixed, Alcohol Drinks, Drinks Recipes, Alcoholic Drinks, Healthier Alcohol, Healthier Drinks, Mixed Drinks
60 Healthier Mixed Drinks
60 healthier drink recipes and tips for alcohol.
60 Healthier Cocktails (and other alcohol drinks)
60 Healthier Alcoholic Drink Recipes
Best Pasta Salad Ever This is a Southern Living recipe rated as Outstanding.
Pasta Salad Recipes, Southern Living, Soups Salad, Broccoli Salad, Grape, Sweet Salad, Broccoli Pasta, Yummy Salad, Recipes Salad
Broccoli, Grape, and Pasta Salad ~ with a tangy sweet salad dresssing. Great for a crowd side.
Broccoli, Grape, and Pasta Salad via Southern Living This site has lots of yummy salad recipes
Broccoli Pasta Salad with Grapes from Southern Living - broccoli salad even better
pasta, bacon, broccoli and grape salad from Southern Living, EASY | See more about pasta salad recipes, broccoli pasta salads and pasta salad.
Whole Roasted Cauliflower with Whipped Goat Cheese Recipe: Bon Appétit
Whipped Goats, Whole Roasted Cauliflowers, Side, Enjoy Your Meal, Food, Veggie, Goats Cheese, Cheese Recipes, Goat Cheese
Can probably substitute butter with olive oil, skip sugar...then by serving goat cheese on side, vegans can still enjoy! Whole Roasted Cauliflower with Whipped Goat Cheese Recipe: Bon Appétit
Whole Roasted Cauliflower with Whipped Goat Cheese. #food #vegetables #sides
Whole Roasted Cauliflower with Whipped Goat Cheese - Bon Appétit veggies
Kentucky Hot Brown Bake - Hotbrowns are my fav
Kentucky Hot Brown Bake Recipe - yummy "Hornazo de Castilla y León" in Spanish XD
Kentucky Hot Brown Bake Recipe ~ 8 oz package refrigerated crescent rolls 1 lb. package smoked turkey lunch meat 8 slices cooked bacon 8 slices Swiss cheese 3 Roma tomatoes, sliced thin 4 eggs, beaten Baked Sandwiches :))
Kentucky Brown Bake Recipe ~ A twist on a Kentucky Hot Brown Sandwich ~
Roma Tomatoes, Hot Brown Sandwiches, Hotbrown, Recipes, Brown Baking, Yummy, Kentucky Hot Brown, Crescents Rolls, Hot Meat Sandwiches
Spinach Artichoke Bites- easy appetizer or meal
Easy Appetizers, Spinach Artichokes, Artichokes Bites, Wontons Wrappers, Artichokes Dips, Crescents Rolls, Spinach Bites, Cream Chee, Food Drinks
Spinach Artichoke Bites- easy appetizer or meal. Basically crescent roll with spinach artichoke dip. Or you can use a wonton wrapper.
🌟amazing Potluck Ideas: Spinach Artichoke Bites 🌟 #Food #Drink #Trusper #Tip
spinach artichoke bites artichoke and spinach bites
Baked Penne with Chicken and Sun-dried Tomatoes.
Chicken, Sun Dried Tomatoes, Italian Pasta, Best Pasta Recipes, Sun Dry Tomatoes, Sundried Tomatoes, Baked Penne, Baking Penn, Food Drinks
Baked Penne with Chicken and sun dried tomatoes
Baked Penne with Chicken and Sun-dried Tomatoes #dinner #entree #italian #pasta
Baked penne with chicken and sundried tomatoes
Summer Spaghetti - Spaghetti in Garlic Sauce with Herbs and Cherry Tomatoes
Garlic Gravy, Garlic Sauces, Cherry Tomatoes, Marines Chicken, Pizza Pies, Marinated Chicken, Lemon Marines, Cherries Tomatoes, Tomatoes Recipes
Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes Recipe for this dish here and Recipes for all posted dishes here Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.Based on a work at goddessofscrumptiousness.tumblr.com
Summer Spaghetti - Spaghetti in Garlic sauce with Herbs and Lemon Marinated Chicken and Cherry Tomatoes #Recipe #Dinner #Pasta
Baked Margherita Spaghetti Squash.
Roma Tomatoes, Margaritas Spaghetti, Olives Oil, Baking Spaghetti, Spaghetti Squash Recipes, Spaghettisquash, Gluten Free, Healthy Recipes, Baking Margaritas
Baked Margherita Spaghetti Squash #paleofy #spaghettisquash
baked spaghetti squash: spaghetti squash, olive oil, roma tomato, fresh basil, mozzarella, garlic powder, and salt & pepper
Baked Margarita Spaghetti Squash Recipe - ZipList
Fitworks Healthy Recipe! Baked Margarita Spaghetti Squash - Not only is it healthy, but its gluten free as well! Ingredients: 1 large spaghetti squash 2 tbsp. olive oil 1 large Roma tomato, finely chopped 2 tbsp. finely chopped fresh basil 1/4 cup shredded mozzarella cheese 1 tsp. each salt & pepper 1 tsp. garlic powder
Butter & Brown Sugar Roasted Sweet Potatoes •3 Sweet potatoes, peeled and cut into bite size cubes •2 tsp olive oil •1 tbsp butter •1 tbsp of brown sugar (more if you want it sweeter) •1 tsp of ground cinnamon •Sea salt, to taste Preheat the oven to 350 degrees. Cut potatoes, melt butter and cover with spices. Bake 60 minutes.
Butter & Brown Sugar Roasted Sweet Potatoes - not sure if I pinned this before but don't really care! Looks yummy!
Butternut Squash, Sweet Potatoes Recipes, Olives Oil, Brown Sugar, Bites Size, Ground Cinnamon, Sea Salts, Cubes, Roasted Sweet Potatoes
For K and T-giving Butter & Brown Sugar Roasted Sweet Potatoes •3 Sweet potatoes, peeled and cut into bite size cubes •2 tsp olive oil •1 tbsp butter •1 tbsp of brown sugar (more if you want it sweeter) •1 tsp of ground cinnamon •Sea salt, to taste Preheat the oven to 350 degrees. Cut potatoes, melt butter and cover with spices. Bake 60 minutes...want to try with butternut squash
Another Sweet potato recipe! :Butter & Brown Sugar Roasted Sweet Potatoes •3 Sweet potatoes, peeled and cut into bite size cubes •2 tsp olive oil •1 tbsp butter •1 tbsp of brown sugar (more if you want it sweeter) •1 tsp of ground cinnamon •Sea salt, to taste Preheat the oven to 350 degrees. Cut potatoes, melt butter and cover with spices. Bake 60 minutes.
veggie flower bouquet! grape tomatoes, cream cheese and green onions. so pretty!
Roma Tomatoes, Idea, Chicken Salad, Recipe, Cottages Chee, Tomatoes Tulip, Goats Chee, Green Onions, Cream Chee
Tomato Tulips 13 large cherry or small Roma tomatoes 14 stalks of green onions or chives for the stems 200g farmers cheese or cottage cheese for filling (or you could use goat cheese, egg or chicken salad) 1 cucumber 1/2 teaspoon dried basil Salt and peppe. W recipe on link as well
Gorgeous garnish idea! Tomato Tulips 13 large cherry or small Roma tomatoes 14 stalks of green onions or chives for the stems 200g farmers cheese or cottage cheese for filling (or you could use goat cheese, egg or chicken salad) 1 cucumber 1/2 teaspoon dried basil Salt and pepper
Celebrate Earth Day ! 22 April 2013 ! White chicken chili. This is a great recipe and quite a healthy option !
White Chili with Chicken
White Bean Chicken Chili
white chicken #food #yummy food #Great Food| http://greatfood503.blogspot.com
Comfort Food – White Chicken Chili Recipe
White Beans, Chicken Chilis Recipes, White Chicken Chilis 2, Yummy Food, Chicken Chilis Mak, Healthy Options, Earth Day, White Chilis, Chicken Chili Recipes
WOW! In only 2 months this Honey Soy Chicken has moved up to our 9th most popular recipe ever out of almost 1000 recipes posted to date. It is so easy, so delicious and makes for one for the best workday meals you can find...time to try this one if you haven't already!
Chicken Dinners, Chicken Breasts, Chicken Recipes, Meals, Most Popular Recipes, Honeysoy, Chickenbreast, Soy Sauces, Honey Soy Chicken
Honey Soy Chicken Breasts - not only is this one popular enough to be in our top ten chicken dinner recipes, with now over 1200 recipes published it's in Rock Recipes TOP FIVE recipes of all time. ❤️
WOW! In only 2 months this Honey Soy Chicken has moved up to our 9th most popular recipe ever out of almost 1000 recipes posted to date. It is so easy, so delicious and makes for one for the best workday meals you can find...time to try this one if you haven't already! This is our favorite chicken recipe so far....OUTSTANDING!!!
Honey Soy Chicken Breasts ~WOW! In only 2 months this Honey Soy Chicken has moved up to our 9th most popular recipe ever out of almost 1000 recipes posted to date. It is so easy, so delicious and makes for one for the best workday meals you can find...time to try this one if you haven't already!
Chicken Recipes : Honey Soy Chicken Breasts Recipe -- Was REALLY Good! Marinate in soy sauce, honey, garlic powder, ground ginger and black pepper. Cook on the stove and at the end add the extra marinade to heat up well and serve!
50 Chicken Breast Recipes from sixsistersstuff.com. 50 of the BEST chicken recipes! #chicken #recipes #dinner #chicken #chickenbreast #food #recipes
spicy tequila lime chicken marinade
Lime Chicken Marinades, Fun Recipes, Limes Chicken Marinades, Tasti Recipes, Savory Recipes, Marines Chicken, Limes Marines, Tequila Limes Chicken, Spicy Tequila
Fun Recipes / spicy tequila lime chicken marinade
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_
Crock Pots Breads, Summer Kitchens, Idea, Breads Recipes, Artisan Breads, Breads Baking, Slow Cooker, Homemade Breads, Crockpot Breads
Crockpot Bread Baking (Fast Bread in a Slow Cooker) from Artisan Bread in Five Minutes a Day..gonna try this
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
Pork Carnitas: THIS is the meat you've been looking for to stuff in your tacos, burritos and salads.