Dough:1. In a stand mixer add the yeast, honey and warm water. Mix on low for 30 seconds and let rest 10 minutes, until mixture becomes foamy.2. Add the flour, salt and 1 TBSP of the oil. Mix on low for 5 minutes. Dough should pull from sides and be only slightly sticky, add more flour or water as needed.3. Form the dough into a ball and in a large bowl toss the dough with the remaining 1 tsp oil. Cover and set aside for 30 minutes.4. Roll dough out to a 16 inch circle and place on a pizza pan.5. Mix the butter, garlic powder and Parmesan cheese and spread on top of the dough making sure to get plenty on the outside crust.Toppings:1. In a small bowl mix the tomato sauce, salt, garlic powder, basil and oregano. Set aside.2. Cook the diced bacon in a pan over medium-high heat until desired crispness. Remove bacon to paper towel lined plate to drain. Keep the bacon fat in the pan.3. Cook the mushrooms in the pan with the bacon fat over medium heat about 6 to 7 minutes.4. Remove mushrooms to a paper towel lined plate to drain.To Assemble:1. Preheat oven to 450°F.2. Spread the tomato sauce evenly onto the formed and buttered dough.3. Spread the mozzarella evenly on top of the sauce. Top cheese with the bacon, mushrooms and sliced onions.4. Bake in the preheated oven for 16 to 17 minutes or until crust is golden brown.
Whenever someone mention Truffle, the instant reaction would be “WOOOO”. So when I told Tiger I was making Truffle Lobster Roll for dinner, you could guess what his reaction was. The traditional lobster roll consists mainly of fresh lobster meat soaked in butter and served on a hot dog roll. The popular version we see in most restaurants uses mayonnaise instead of butter. You could add in lettuce, celery, chives or green onions to elevate the taste.
1. Combine flour, salt sour cream, egg and water in a mixer bowl. Mix with dough hook until dough comes together. If dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.2. On a floured work surface, knead dough for 3 or 4 minutes until elastic. Separate dough into 4 balls. Cover dough with plastic wrap and refrigerate for at least 30 minutes.3. In the meantime work on the filling: Boil potatoes with 1/2 tsp salt for 15 minutes or until just tender. Drain for 2 minutes.4. In a separate pan cook the butter and onion and over low heat with a dash of salt until well browned. About 10 minutes.5.Put the well drained potatoes into the pot they were cooked in and add the buttery onions, a dash of salt and white pepper. Mash with a potato masher. Add the sour cream and whip together.6. Taste and season if needed add a slash of milk or cream if too dry. Cover and store in the fridge until later use.7. Roll dough to an 1/8 inch thickness and cut with a biscuit cutter. Repeat with the 3 remaining balls of dough. Mash together all the scraps and roll out. You will have about 45-50 dough rounds. Cover with a lightly damp towel.8. Working 5 at a time, brush each round with eggwash. Then fill with about 1 TBSP of filling. Press each closed to make a half moon shape. Repeat with all the dough rounds.9. Bring a large pot of salted water to a boil. Boil 5 pierogies at a time. Drop in water and wait until they float. Lift out with a slotted spoon and let drain on paper towels.10. Once they have dried a bit it's time to fry them. In a non-stick skillet melt the bacon fat or butter and brown the pierogies. Season with salt & pepper.11. Serve with sour cream, sauteed onions, chopped green onions or your favorite pork item (like bacon, smoked sausage or pork belly etc)
This family favorite is a great way to use up leftover turkey from Thanksgiving dinner! Turkey rolls are filled with a turkey cream cheese mixture dotted with mushrooms and green onions neatly wrapped in crescent rolls! This is a great recipe to make ahead and bake later too!
1. In a large mixing bowl combine the flour, baking powder and salt. Pour in the water and oil and mix until well combined. Let dough rest 10 minutes.2. Brown the sausage breaking up into tiny pieces until cooked through. Set aside.3. Preheat oven to 450°F. Lightly oil a 16 inch pizza pan or baking sheet.4. Roll out dough and place on your oiled pan. Bake dough in the preheated oven for 5 minutes.5. Remove dough from oven and spread the tomato sauce evenly over top. Sprinkle on the mozzarella cheese, cooked sausage and the the sliced onions. Place back in the oven for 12 to 14 minutes or until crust is crispy and a light golden color.6. Remove pizza from oven and sprinkle with the fresh basil and parmesan cheese. Cut into squares and serve.
I could easily say no to a plate of steak or a glass of milkshake, but saying no to noodle dishes (or pasta) is made me feel like I engaged in a criminal act. In fact, If I have to eat the same thing for one week in a row I daresay, I will for sure choose noodles. I don’t care whether it’s a noodle dishes from the fancy restaurant, street stall or a packet of instant noodles I would happily devour it. Cheesy Gochujang Noodles with Meatballs Gochujang Noodles 2 packs dried noodles 1/2 medium size onion, finely chopped 1/2 teaspoon finely minced ginger 2 tablespoon gochujang 1/2 teaspoon toasted sesame oil 1 tablespoon honey Salt and ground black pepper to taste 1/4 cup corn kernel, optional 1 green onion, finely chopped 1/4 cup grated mozzarella cheese 1/4 cup grated cheddar cheese 2 tablespoon vegetable oil Meatballs 25o gr ground beef 1/4 cup Japanese breadcrumbs 1/2 onion, finely chopped 1 tbsp gochujang 50 gr carrot, grated 1 garlic cloves, finely minced 1 tbsp minced ginger 1/2 tsp white pepper 100 gr mozzarella cheese salt to taste vegetable oil for frying Direction Meatballs: Combine all meatball ingredients (except cheese and …
How to make a Shrimp Roll Slider. Servings: 6 Ingredients: 12 Warm & Serve Soft White RollsButter2 cups small cooked shrimp1/2 cup green onion, chopped1 cup celery, diced1/4-1/2 cup tartar sauce, to tastePaprika Instructions: Cut each roll in half. Brush with butter and broil in oven for around
For Barry’s birthday rolls, I used the same dough used to make Cheesy Onion Rolls . I made the dough the night before and then made the rol...
My family's favorite Chicken Kathi Roll recipe with a filling of spicy shredded chicken cooked in a broth. Pickled red onion relish and a sprinkling of Indian Chaat Masala (optional) add unbeatable taste to this outstanding classic Indian street-food wrap.
Spinach & Strawberry Salad accompanied the soufflé. Click here for complete Menu. Marie Simmons contributed this recipe to the S...
Red Bell Pepper Risotto with Green Onion Curls Risotto An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped
How to make Spring Onion Poriyal at home. Enjoy a delicious Spring Onion Poriyal with family with our easy recipe. Spring Onions (or Green Onions) is a