Mediterranean Vegetable and Bean Salad Recipe
Lamb Lollipops, Racks Of Lamb, Mediterranean Vegetables, Lollipops Recipe And, Recipe And Dang, Bean Salad Recipes, Alongsid This Mediterranean, Beans Salad Recipe, Bean Salads
So I hooked up this Mediterranean Vegetable and Bean Salad Recipe to go alongside this Mediterranean Grilled Rack of Lamb Lollipops Recipe and dang was it awesome. My wife actually doesn't like lamb (I know...) but put some …
warm winter salad
Vegetable Salads, Warm Winter, Roots Vegetables, Holidays Recipe, Winter Vegetables, Winter Salad, Winter Veggies, Veggies Salad, Vegetables Salad
Warm winter veggie salad.
Warm Winter Vegetable Salad thecurvycarrot #Salad #Winter love root vegetables!!
Warm Winter Salad
101 Healthy Holiday Recipes
Citrus and Basil Sangria via What's Gaby Cooking
Basil Leaves, Citrus, Parties Sangria, Gabi Cooking, Sangria Recipe, Cocktails, Drinks, Buttons Recipe, Basil Sangria
Citrus and basil sangria: combine the water and sugar over high heat. Bring the mixture to a boil and stir until the sugar is dissolved. Turn the heat off and add the basil leaves. Stir the simple syrup to combine and let the basil leaves sit for 20 minutes while the mixture cools. Meanwhile, in a large pitcher, combine the white wine, italian soda, citrus slices, strawberries, meyer lemon skin, brandy and tangerine juice. Stir to combine. Add the cooled basil simple syrup and stir.
The time for refreshing cocktails is just around the corner! This Sangria recipe sounds interesting. Citrus and Basil Sangria via What's Gaby Cooking
Citrus and Basil Sangria via What's Gaby Cooking. Perfect poolside drink!
Caramel-Apple Jello Shots recipe ==> lovecookeat.com/...
Jello Shots, Idea, Recipe, Apples Bites, Apples Jello, Apples Slices, Caramel Fillings Apples, Halloween, Caramel Apples
recipe | Tumblr Caramel Apple Jello Shots
Share Prepare amazing treats for your party by making caramel apple jello shots. Just by putting caramel inside of an apple this will give you a new meaning just by eating fruits. Prepare them for a party, for Halloween as treats even for the Holidays. If you want to prepare also for your kids just …
Make Caramel Apple Jello Shots - Find Fun Art Projects to Do at Home and Arts and Crafts Ideas | Find Fun Art Projects to Do at Home and Arts and Crafts Ideas
Caramel Filled Apples (use the insides to make mini caramel apple bites)
Caramel Filled Apples aka Caramel Apple Jello Shots, mmmm.
Apple slices filled with caramel! Will use pictures for the idea and make my own filling from the traditional caramel apple recipe.
Salt-and-Pepper Shrimp ~A Chinese takeout favorite ― only lighter and quicker when you make it at home. A mere 20 minutes, and you can serve up juicy shrimp flavored by a rainbow of peppercorns. ~•1/2 tsp each black, green, red, and white peppercorns •2 lbs shrimp, shells on •2 tsp salt, divided •2 tbsp vegetable or peanut oil •4 cloves garlic, chopped •1 cup cilantro leaves, roughly chopped
Salt-and-Pepper Shrimp Recipe | MyRecipes.com
Asian Recipe, Seafood Recipe, Salts And Pepp Shrimp, Maine Dishes, Dinners Recipe, Shrimp Recipe, Summer Dinners, Peppers Shrimp, Saltandpepp Shrimp
100 Sustainable Seafood Recipes - Sunset Magazine
Salt-and-Pepper Shrimp - Quick & Easy Summer Dinner Recipes - Sunset
Five & Dine: Main Dish Recipes | Salt-and-Pepper Shrimp
Salt-and-Pepper Shrimp - Easy Asian Recipes - Sunset
8 Succulent Shrimp Recipes | Shine Food - Yahoo! Shine Love shrimp!
Banana Oat Breakfast Cookies! These cookies have NO flour & NO sugar! All natural oats, bananas, and applesauce to give them natural sweetness
Banana Oats, Breakfast Cookies, Bananas Oats Cookies, Oats Breakfast, No Sugar, Healthy Breakfast, Toast Walnut, Natural Oats, Natural Sweet
Banana Oat Cookies - These cookies have no flour no sugar! All natural oats, bananas, and applesauce to give them natural sweetness
Watching What I Eat: Banana Oat Breakfast Cookies! These cookies have NO flour & NO sugar! All natural oats, bananas, and applesauce, toasted walnuts, raisins, and dried cranberries.
Banana Oat Breakfast Cookies! These cookies have NO flour & NO sugar! All natural oats, bananas, and applesauce to give them natural sweetness. We did dried apricots with an "energy" nut mix too. The Turner fam likes these and it's a good and easy way to get a healthy breakfast.
Black Bean Spinach Enchiladas; So Healthy And Delicious!
Homemade Sauces, Meals, Black Beans Enchiladas, Homemade Enchiladas Sauces, Vegans Cheese, Vegan Cheese, Corn Tortillas, Black Beans Spinach Enchiladas, Homemade Enchilada Sauce
Black Bean Spinach Enchiladas (with homemade enchilada sauce!) Tried this-it's delicious though I might try corn tortillas next time, the flour ones were a bit mushy
Black Bean Spinach Enchiladas (with homemade enchilada sauce!) Use Vegan Cheese
Black Bean Spinach Enchiladas (with homemade enchilada sauce!) - didn't make the homemade sauce, but these are so good and so easy! I like adding mushrooms and red peppers as well.
Meals 8. Vegetarian Black Bean Enchiladas w/ homemade sauce
Black Bean Spinach Enchiladas with homemade enchilada sauce; So Healthy And Delicious! Freezer meal instructions, too!
Summer corn cakes with avocado salsa
Pound Cakes, Meatless Mondays, Fun Recipe, Avocado Salsa, Corn Cakes, Tomatoes Salsa, Salsa Recipe, Chops Tomatoes, Summer Corn
Meatless Monday: Summer Corn Cakes 3 EARS CORN, SHUCKED 1 CUP ALL-PURPOSE FLOUR 1/2 CUP CORNMEAL (IF YOU CAN ONLY FIND CORNMEAL MIX, SKIP THE BAKING POWDER.) 1/4 CUP DICED RED ONION 1/4 CUP THINLY SLICED FRESH BASIL 1 TEASPOON BAKING POWDER 1/2 TEASPOON BAKING SODA SEA SALT AND FRESHLY GROUND BLACK PEPPER 2 LARGE EGGS, LIGHTLY BEATEN 2 TABLESPOONS WELL-SHAKEN BUTTERMILK 2 TABLESPOONS UNSALTED BUTTER, MELTED CANOLA OIL, FOR FRYING CHOPPED TOMATO AND AVOCADO SALSA (RECIPE FOLLOWS)
Summer corn cakes with chopped avocado and tomato salsa. 3 ears corn, shucked 1 cup all-purpose flour 1/2 cup cornmeal 1/4 cup diced red onion 1/4 cup thinly sliced fresh basil 1 teaspoon baking powder 1/2 teaspoon baking soda Sea salt and freshly ground black pepper 2 large eggs, lightly beaten 2 tablespoons well-shaken buttermilk 2 tablespoons unsalted butter, melted Canola oil, for frying Chopped Tomato and Avocado Salsa
summer corn cakes with chopped tomato and avocado salsa via ezra pound cake.
Breakfast Cookies -no sugar, no butter, no eggs, no flour
Oats Cookies, Eggs, Breakfast Cookies, Dry Fruit, Oats Drop, No Sugar, Sugar Oats, No Flour Recipe, Nosugar
No Sugar Oat Drops - Breakfast Cookies... no sugar, no butter, no eggs, no flour (recipe calls for rolled oats, coconut, spices, almond meal, mixed nuts, dried fruit, mashed bananas, oil and vanilla)
No Sugar Oat Drops Breakfast Cookies #Recipe #NoSugar #Breakfast
No Sugar Oat Cookies - Healthy breakfast cookies - no sugar, wheat, butter or eggs
Per another pinner...Oven-roasted cabbage, genius! This was so good I had to stop myself from eating it all. Definitely my new go-to cabbage recipe.
Cabbage Recipes, Side Dishes, Olives Oil, Roasted Cabbages Wedges, Roasted Cabbage Wedges, Olive Oils, Food Vegetables, Martha Stewart, Cabbages Recipe
Roasted Cabbage Wedges from Martha Stewart Recipes - Could be a great way to try eating more cabbage! Recipe says these go great alongside beef or pork . . .
Roasted Cabbage Wedges - Martha Stewart Recipes- Olive oil, salt and pepper, add bacon maybe?
🍓ROASTED CABBAGE WEDGES🍓 Super simple to make, this healthy side dish packs a crunchy, flavorful punch. 🌿1 tablespoon plus 2 more tablespoons extra-virgin olive oil 🌿1 medium head green cabbage, cut into 1-inch-thick rounds 🌿Coarse salt and ground pepper 🌿1 teaspoon caraway or fennel seeds
Dragon Roll Sushi Recipe
Rolls Sushi, Make Sushi, Dragon Rolls, Sushi Recipe, Cooking, Delicious, Sushi Rolls, Rolls Recipe, Food Drinks
Delicious meal - dragon roll sushi recipe | use real butter
Dragon roll Recipe: Dragon Roll Sushi 1 sheet toasted nori 1 cup prepared sushi rice (the method I use) 2-3 tbsps spicy scallop filling 2-3 tempura fried shrimp 3 slices of avocado (each slice 1/16th of a whole avocado) 1-2 tbsps masago (flying fish roe) daikon sprouts 1 avocado, sliced thin tempura shrimp assorted items to tempura 1 cup ice cold water 1 large egg 1 cup flour 1/8 tsp baking soda cooking oil Make the tempura: In a bowl, mix the water and the egg together. In another bowl, mix the flour and baking soda together. Stir dry mix into the wet mix until combined – lumps are okay. Place the batter in the refrigerator while preparing the items to tempura. For the shrimp, I peeled and deveined them, then made little cuts across the belly to keep the shrimp from curling during cooking. I actually skewered each shrimp on a medium bamboo skewer for frying to ensure straightness. Heat the oil to about 350°F. A drop of batter should sizzle and float to the top right away. Dip the ingredients in the batter, coating completely, and then fry until one side is golden brown and flip. Fry until golden and remove to paper towel to drain. Remove the skewers and serve. Assemble the Dragon Roll: Working on a sheet of plastic wrap layered over a bamboo sushi mat, moistened your hands with water and gently distribute the rice over the bottom 3/4 of the nori. Flip the nori over so the rice is on the bottom and align your ingredients (all except the thin sliced avocado) on the non-rice part of the nori along the length of the sheet. Stack them neatly on top of one another. Roll the un-riced part of the nori over the ingredients, taking care to keep it tight and contained. When the nori has encased all of the ingredients, use the bamboo mat/plastic to help you continue rolling up the maki until it is cylindrical and the rice encases the entire outer layer of the maki. Set the maki aside and arrange the avocado slices across the plastic wrap long enough to cover the length of the maki. Place the roll on top of the avocado and use the plastic and bamboo mat to roll the maki, this time pressing the avocado onto the roll. Gently shape it to round out any corners. Squeeze from the ends inward a tad to keep fillings from falling out. Lay the plastic over the roll and with a sharp knife that has been dipped in water, slice the roll into 8 equal segments. It helps to clean the knife between cuttings. Remove the plastic and serve.
Dragon Roll Sushi recipe!!! Try making sushi again soon
dragon roll sushi recipe | make your own sushi roll.
Dragon Roll Sushi Recipe - Click image to find more popular food drink Pinterest pins
Brussels Sprouts with Vinegar-Glazed Red Onions - Martha Stewart Recipes
Side Dishes, Vinegar Glaz Red, Thanksgiving Side, Brussels Sprouts, Brusselssprout, Red Onions, Food, Onions Recipe, Brussel Sprouts
Brussels Sprouts with Vinegar-Glazed Red Onions Recipe. Thanksgiving recipes that we love! Get the coupons for all of the ingredients on Coupon Mom. #Coupons #Thanksgiving #Recipes #Food #Deal
See the "Brussels Sprouts With Vinegar-Glazed Red Onions" in our Thanksgiving Side Dish Recipes gallery
Father Christmas, Sprinkles, Strawberries Santa, Christmas Lights, Christmas Treats, Lights Desserts, Whipped Cream, Santa Strawberries, Kid
Christmas treats for kids! Santa Strawberries
Santa Strawberries by leannebakes: A light dessert that's so easy a 6-year-old can make them. #Strawberries #Santa #Christmas #Light
Strawberry Father Christmas activity
Strawberry Santas! Strawberries, Whipped cream, and chocolate sprinkles!
White House Salad for“The Biggest Loser" ...salad that almost no one can get enough of.
Biggest Loser Salad, House Salad, Lettuce Cups, Cups Olives, Olives Oil, Red Onions, The Biggest Loser, Bunch Fresh, White House
“The Biggest Loser" salad White House Salad For “The Biggest Loser" 1 head of fresh lettuce 1/3 cup olive oil (for dressing) 1 cucumber 4 tbsp lemon juice (for dressing) 2 fresh in-season tomatoes 1 tsp honey (for dressing) 1/4 red onion salt and pepper, to taste 1 bunch fresh basil
Nutrition and Fitness Expert: My latest daily diet and fitness plan from my US News Eat + Run Blog. This will help you lose weight! @NutritionExpert
Fitness Plan, Easy Recipe, Nutrition Expert, Healthy Weights, Lose Weights, News Eating, Daily Diet, Healthy Recipes, America Nutrition
Nutrition and Fitness Expert: My latest daily diet and fitness plan from my US News Eat Run Blog. This will help you lose weight! @Mitzi Flade Sampson Dulan- America's Nutrition Expert
Piglets, Idea, Little Pigs, Recipe, So Cute, Cute Piggy, Biscuits, Breads Dough, Kid
Piglet Biscuits! So cute, kids would love it!
piggy bread! cafechocolada.blogspot.com Want to make Piggy Bread yourself? Check out this darling recipe we found over at Café Chocolada. Ingredients to make about 20 piglets Dough: 13.5 oz all purpose flour 1 package instant dry yeast 1 egg 7 oz plain yogurt 3.5 oz warm milk a pinch of salt Puffed or flaky dough: 5.5 oz flour 3.5 oz magarine (unsalted) pinch of salt Filling: As much as you like: cheese, tomato (pizza) sauce, oregano (or something else you would like for filling) Wash: Egg white to use as adhesive Egg yolk and some milk to brush on at the end Instructions: •First, make dough by mixing all ingredients together, then let it rise in a warm place. •In the meantime, make puff dough with the second batch of ingredients. Then mix it into the risen dough (yes, mix them together). Work it well on a floured surface. •Roll the dough and with a round cookie cutter (or other round object) cut out circles about 3 inches in diameter. Leave some dough for ears and noses. •Make filling with cheese, tomato sauce (pizza sauce) and oregano. You can be creative and use different kinds of ingredients to make a filling of your own. You can also add ham or salami or vegetables. •Place half of circles onto a baking sheet (lined with parchment paper), brush the edges with the egg white wash. •Put some filling in the middle, cover with the other half of the circles, and press the edges to ensure nothing will come out while baking. •With the remainder of the dough, make much smaller circles for the nose. Then make some circles around 2 inches in diameter. Cut these in quarters for the ears. Use the egg whites as a an adhesive for the ears and nose. •For eyes and nostrils use a toothpick to make little lines and then inside, put cumin, pepper or something similar. •Now that you have little piglets, let them rise again for a little while. Then brush them with a little bit of egg yolk wash mixed with a little bit of milk. •Bake for about 20-25 minutes at about 385-405 degrees F. Our note: You can use some other kind of herb for the eyes if you are concerned about kids biting into peppercorns, or just warn your kids to pop out the yes before eating. We’d love to see pictures and hear your stories about how you’ve been inspired by one of our stationery items. Embarking on your own little baking adventure? Working on a décor project? Do share by leaving a comment below or send your ideas to firstname.lastname@example.org. Tags: baking, gift tags, party favors, party inspiration, pigs Posted in Tiny Tidbits Read more: http://blog.tinyprints.com/Cards/party-inspiration/#ixzz1kyioeCoy
little pigs; i wonder ifyou could do these with biscuits? so cute!
Perfect for Abby's Bday! Recipe for Stuffed Lil Piggy Biscuits - I am so happy with the results, and the kids love them, of course! These lil piglets are certainly coming back to the table!
Bacon Ranch Piggy bites - recipe calls from frozen bread dough, not sure if we have this in Australia, but I know my US friends will love this. So cute and I have no doubt they are yummy!
So cute- Piggy Rolls
Homemade bread in the crockpot
Crock Pots Breads, Summer Kitchens, Breads Recipe, Idea, Artisan Breads, Breads Baking, Crockpot Breads, Homemade Breads, Slow Cooker Bread
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_ ....been looking for a crockpot bread recipe....
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.
Slow Cooker Bread Baking from Artisan Bread in Five Minutes a Day
smoked gouda and bacon burgers with bar-b-que sauce | recipe link: www.foodandwine.c...
Smoked Gouda, Onions, Sandwiches, Bbq Sauces, Barbecue Sauces Recipe, Sauce Recipes, Bacon Burgers, Smoke Gouda, Food Recipe
Smoked Gouda and Bacon Sandwich with Barbecue Sauce Recipe / Marcus Nilsson Click here for full recipe
Smoked Gouda and Bacon Burgers with Barbecue Sauce Recipe // F Editors' Favorite Burgers: http://www.foodandwine.com/slideshows/fw-staff-favorite-burgers #foodandwine #Food #Recipe #Yummy #Meals #Dinner #Chef #Cook #Bake #Culinary
Smoked Gouda and Bacon Burgers with Barbecue Sauce Recipe (Leave protein and BBQ sauce out)
Smoked Gouda and Bacon Burgers with Barbecue Sauce Recipe ☀ I'm not crazy about onions, but this still sounds good!
Butternut Squash, Make Ahead, Stores Frozen, Sage Ravioli, Goats Chee, Pumpkin Sage, Wontons Wrappers, Pasta Dough, Food Recipe
Gotta try these!! Pumpkin & Sage Ravioli by petitekitchenesse: Great to make ahead and store frozen! #Ravioli #Pumpkin #Sage #petitekitchenesse
Pumpkin & Sage Ravioli by petitekitchenesse: Great to make ahead and store frozen! -Made Ravioli in the past, and another option is to use wonton wrappers
Pumpkin & Sage Ravioli 1 ½ cups of pumpkin purée 1 cup of ricotta cheese 2 oz. of goat cheese 3 tbsp of fresh sage, minced 1 ½ tsp salt 1 ½ tsp black pepper (freshly-ground, if possible) ¾ tsp nutmeg 2 batches of egg pasta dough
Pumpkin & Sage Ravioli by petitekitchenesse: Great to make ahead and store frozen! maybe with butternut squash inside (like TJ's)?
Cake Mix Sugar Cookies - 1 Cake Mix, 2 Eggs, 1/3 – 1/2 Cup canola oil (I used 1/2 cup this time. A 1/3 cup works great also -the batter is slightly more stiff so slightly flatten before baking) Bake @ 350 for 10 - 13 mins. Makes 20 cookies & they stay soft. I've always wanted this recipe..
Cakes Mixed, Sugar Cookies, Canola Oil, 1 2 Cups, 20 Cookies, Cookies Recipe, Mixed Sugar, Eggs Cups, Cups Canola
Mushroom Stroganoff - A quick and easy meal, perfect for Meatless Mondays!