Whole milk, warmed
Active dry yeast
All-purpose flour, divided, or more as needed
|1 ½ cups|
Unsalted butter, melted
Pure vanilla extract
|1 ½ cups|
Powdered sugar, or as needed
Milk, or as needed
1 . Stage
Combine warm milk, yeast, and 1/2 cup of flour for dough in the bowl of a stand mixer and whisk to combine. Let sit until a "sponge" forms, about 30 minutes.
2 . Stage
Add egg yolks, sugar, melted butter, salt, and vanilla extract to the "sponge" and whisk until combined. Add remaining 1 cup flour and mix using a dough hook attachment on low speed, scraping down the bowl occasionally with a spatula, until a soft, smooth, slightly elastic dough forms, about 5 minutes. Add more flour and continue to knead if the dough seems too wet and sticky.
3 . Stage
Remove dough from the bowl and knead by hand, checking consistency, about 1 minute, adding a little more flour if necessary.
4 . Stage
Transfer the dough to a lightly greased bowl. Toss to coat, cover, and let rise in a warm spot until doubled in size, about 2 hours.
5 . Stage
While the dough is rising, add butter, milk, honey, sugar, and water to a saucepan and place over medium-high heat; bring to a simmer. Add poppy seeds and cook, stirring, until the mixture thickens up to a spreadable texture, about 5 minutes. Turn off the heat and allow to cool to room temperature before using, 20 to 30 minutes.
6 . Stage
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
7 . Stage
Once the dough has risen, transfer to a lightly floured surface and use your hands to roll into a log shape, about 15 inches long. Switch to a rolling pin and roll the dough out into a 10x18-inch rectangle, about 1/8-inch thick.
8 . Stage
Spread cooled filling over top, leaving about 1 1/2 inches of dough exposed on the longer side that you'll be rolling towards. Brush the exposed edge of dough very lightly with water.
9 . Stage
Roll up the dough and filling toward the edge you just brushed, finishing with the seam on the bottom. Seal the ends and use your hands to shape the roll as evenly as possible. If you have lots of excess dough on either end, it can be trimmed off.
10 . Stage
Cut the roll into 8 even pieces and lay flat on the prepared baking sheet. If possible, tuck any seams under the dough spiral as it's placed down. Let sit for 5 minutes.
11 . Stage
Bake in the center of the preheated oven until well-browned, 20 to 25 minutes. Transfer to a cooling rack and allow to cool to room temperature.
12 . Stage
While rolls are cooling, combine powdered sugar and milk in a bowl for glaze. Brush warm rolls with the glaze and serve. Unknown
1 . In an electric mixer, beat the eggs until mixed well.
2 . Transfer the eggs to a double boiler and stir in milk, sugar, vanilla and nutmeg. Cook over a medium heat for 30 minutes. Use a metal slotted spoon and constantly stir the bottom of the pan to prevent scorching.
3 . When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down) and let hang for about 3 hours.
4 . Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.
1 . Cut the eggplant into circles, put on a parchment greased with vegetable oil, salt and sprinkle with chopped garlic.
2 . Sprinkle each piece of eggplant with cheese.
3 . Spread tomato sliced on top.
4 . Baked Eggplant with tomatoes bake at 200 degrees 15 minutes. Sprinkle with herbs before serving.
5 . Bon Appetit!!!
1 . Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2 . Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
3 . Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 25 to 30 minutes.
1 . Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and pat dry with paper towels.
2 . Place almonds, confectioners' sugar, rose water, and almond extract in a food processor fitted with a metal blade and process to a paste. Scrape the sides a few times to ensure even processing. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store marzipan in a cool, dry place, 8 hours to overnight.
3 . Shape marzipan into a 1/2-inch thick roll. Cut into 1/2-inch pieces and roll each piece into a ball. Dredge balls in cocoa.
1 . Put the meat in a saucepan, fill with water to completely cover and simmer for 15 minutes.
2 . Cut onions and carrots, fry in a pan where meat was cooked. Add flour at the end, mix well and cook for half a minute. Pour in sour cream and keep on fire for another minute.
3 . Pour the grill over the meat and simmer for another 15 minutes, add salt and pepper if necessary.
4 . Cut the turkey into pieces, salt, pepper and fry in butter until golden brown.
1 . Preheat an oven to 350 degrees F (175 degrees C).
2 . Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
3 . Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
4 . Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.
1 . Sift white rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, sweet rice flour, rice starch, baking powder, and vanilla powder together twice in the bowl of a stand mixer. Add superfine sugar and salt; whisk together using the whisk attachment on medium-low speed, about 2 minutes.
1 . Place turkey carcass in a large, deep pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves. Dotdash Meredith Food Studios
2 . Pour in chicken broth. Add additional water if needed to cover. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, skimming off any foam, for about 1 hour. Dotdash Meredith Food Studios
3 . Remove carcass and any bones. Pick any meat off carcass and bones. Return meat to the pot and discard bones and skin. Dotdash Meredith Food Studios
4 . Season soup with garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes. Dotdash Meredith Food Studios
5 . Stir in peas and continue to simmer until rice is tender, about 10 minutes more. Dotdash Meredith Food Studios
6 . Adjust seasonings to taste before serving. Dotdash Meredith Food Studios
7 . Serve hot and enjoy! Dotdash Meredith Food Studios
1 . Bring coffee to a simmer in a saucepan over medium-low heat and reduce to 2/3 cup of a thick coffee concentrate, stirring constantly to avoid burning, about 30 minutes. Set aside and let cool to room temperature.
2 . Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
3 . Stir sugar and melted butter together in a bowl until smooth; beat in eggs, followed by vanilla extract. Stir the coffee concentrate and cocoa powder into the wet ingredients until no lumps remain. Whisk flour, salt, and baking powder together until thoroughly combined in a separate bowl; stir flour mixture into wet ingredients to make a smooth batter. Spread batter into the prepared baking pan.
4 . Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 35 minutes. Let cool and cut into bars.
1 . Mix mayonnaise, pickle relish, ketchup, minced onion, olive oil, sugar, vinegar, lemon juice, dry mustard, paprika, salt, and pepper in a bowl to make sauce. Refrigerate until flavors combine, at least 30 minutes.
2 . Preheat a large grill pan over medium heat. Cook hamburger patties, turning occasionally, until browned, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Chop patties into bite-sized pieces.
3 . Toss chopped hamburger patties, salad greens, Cheddar cheese, diced onion, and pickle chips in a large bowl. Top with sauce before serving.
1 . Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the angel hair pasta bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
2 . Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in onion and cook until softened and light brown, 5 to 7 minutes. Reduce heat to low. Pour in heavy cream and mix well. Add Gorgonzola cheese; cook and stir until melted and sauce is thickened, about 5 minutes more. Stir in walnuts.
3 . Pour sauce into cooked pasta and toss well to combine. Serve hot.