We make a mayonnaise from milk, yeast and a little flour and leave it to rise, then we pour over the flour, we add a little salt and we knead a dough like bread, with water as needed. Leave to rise, for at least an hour, to grow nicely. Put a pot of water on the fire and add the sugar (about 2 l of water). Take the dough out on the table and shape the pretzels.
Category Traditional recipes
Method1 Beat almond flour, salt, butter: Place the almond flour, salt, and butter into an electric mixer with a paddle attachment and beat on medium speed for three minutes. The mixture will become coarse and chunky looking.2 Add one of the eggs, reserving the other for later, and the almond extract.
Method1 Cook and mash the beans: Prepare the beans by sautéing onions in oil until softened in a large, thick-bottomed skillet. Add ground cumin and cook an additional 30 seconds. Add the beans, a teaspoon of salt, and a cup of water.Use a potato masher to mash the beans into the pan, until the consistency of (somewhat lumpy) mashed potatoes.
Almond blondies! Chewy almond squares, easy to make, no need for a mixer.Photography Credit:Elise BauerSometimes I want to bake something sweet, but I just don’t want a big fuss with a mixer or running the oven for an hour.These chewy almond squares fit the bill!They’re basically blondies, but made with almond extract instead of vanilla, and with chopped toasted almonds mixed in instead of butterscotch.
Method1 Roast the (optional) poblano chiles: If including poblano chiles in your burger, you will need to roast them first. Coat the poblanos with a little oil and grill or broil them until they are blackened on all sides. Alternatively, you can take the plain, un-oiled peppers and place them directly on a gas stovetop burner, turning them as needed, until they are blackened on all sides.
1 Cook the bacon: Working in batches, cook the bacon over medium heat in an ovenproof thick-bottomed skillet, until lightly browned but not crisp (still flexible). Remove cooked bacon to a paper towel-lined plate.2 Cook the shallots: Lower the heat to low and add the shallots to the pan with the rendered bacon fat.
Check out these Ethiopian chicken drumsticks from Hank Shaw! The berbere spice mix is outstanding. ~EliseThis dish sounds a lot more exotic than it really is. It is a recipe I’ve been making, on and off, for 20 years, and it’s nothing more than chicken drumsticks coated in oil or melted butter, dusted with a dry spice rub and baked — or slow-cooked on the barbecue.
20 Min EASY Chicken Scampi with Angel Hair Pasta! Swap the shrimp for chicken in this classic recipe. Perfect midweek dinner!Photography Credit:Aaron HutchersonMost people associate scampi with shrimp and other shellfish, but guess what? This classic pasta dish works just as well with chicken.The richness from the butter and olive oil are balanced by the acidity of the lemon juice and white wine.
A simple, light Chinese chicken soup with chicken thighs, shiitake mushrooms and ginger.Photography Credit:Elise BauerChicken soup doesn’t need to take hours to make.This is a simple, light chicken soup that is richly flavored with shiitake mushrooms, and brightened with fresh ginger and soy sauce.The stock is very light, and comes just from the cooking of the ingredients for less than half an hour.
Before diving in, we wanted to make sure you knew about the ultimate way to save time during the dinner hour: having ingredients delivered right to your door. Click on the red “Add to Shopping List” button in the recipe below and check it out! We call this feature “Relish,” and we’re into it because, really, dinner can be simpler.
Method1 Heat 4 quarts of salted water (1 Tbsp of salt for every 2 quarts) in a large pot for the pasta.2 Brown the chicken: As the water heats, prepare the chicken. Heat olive oil in a large skillet on medium high. Season the chicken pieces generously with salt and freshly ground black pepper.Add the chicken pieces to the hot pan, spreading them out initially and then not stirring them, so they have an opportunity to brown.
I don’t believe that I had eaten Chinese food of any sort until I was in high school. At least not with any regularity. And if I did, I definitely didn’t have anything other than sweet and sour something.While it was hard for me to find decent Chinese food in my small rural town growing up, these days, Chinese food is universal and delicious!
This Chicken Marsala is so creamy, and so good! Learn how to make Chicken Marsala with breaded chicken cutlets in a Marsala wine, pancetta, and cream sauce. The secret is in the pancetta!Photography Credit:Elise BauerChicken Marsala is a classic Italian American dish that sounds fancy and is perfect for a dinner party, but believe it or not, chicken Marsala is also easy enough to make for a midweek meal.
Mexican chilaquiles, strips of fried corn tortillas simmered in salsa, and served with cheese, eggs, or beans.Photography Credit:Elise BauerChilaquiles. Chee-lah-KEE-less! I mentioned I wanted to make chilaquiles to a Mexican friend the other day and you should have see the smile and look of rapture that came over his face.
Roasted chicken thighs served with a sweet sour mango chutney sauce with fresh mangos, onion, garlic, vinegar, sugar, ginger, mustard seeds, and red pepper flakes.Photography Credit:Elise BauerIf I think about the way we most often eat chicken, it’s simply oven-roasted and served with mango chutney and plain rice or Spanish rice.
Chicken Mango Lettuce wraps are light and nourishing, made with stir fried chicken, shiitake mushrooms, and diced mango, served in wraps of lettuce!Photography Credit:Elise BauerAfter two months of holiday indulging, my friend Patrick informed me that he was going to lose weight in the new year, to get ready for his upcoming wedding.
Homemade cherry ice cream made with fresh, sweet cherries, milk, cream, sugar, with shaved bittersweet chocolate folded in.Photography Credit:Elise BauerThere is something truly glorious about standing in the shade of a cherry tree ripe with cherries, and picking them and eating them right there on the spot.
Method1 Pound chicken cutlets to 1/8-inch thickness: Put the chicken cutlets between two sheets of plastic wrap or wax paper and pound to an even thickness of about 1/8-inch. Sprinkle with freshly ground black pepper.2 Fry sage leaves in butter: Melt butter in a large sauté pan on medium heat. Once the butter starts to foam, add the sage leaves to the pan and cook them for a minute or two, turning them half way through the cooking.
Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, onions, and parsley, and tossed with a light vinaigrette.Photography Credit:Elise BauerFresh summer tomatoes, garbanzo beans (chickpeas), hard boiled eggs, onions, and parsley, tossed with a light vinaigrette—here are the makings of a surprisingly delicious summer salad!
American classic chili dog, grilled hot dog on a bun, smothered in ground beef chili sauce, sprinkled with cheddar cheese and onions.Photography Credit:Elise BauerWhoever invented the chili dog, a hot dog in a bun smothered with chili and sprinkled with cheese and onions, should be given a medal.Messy, spicy, filling, did I say messy?
Skinless, boneless chicken breasts with a creamy mushroom sauce with vermouth, cream, and sage.Photography Credit:Sally VargasYou know what the best thing is about chicken breast cutlets?They cook up in about nothing flat. They’re great for midweek meals when you are just rushing to get something on the table.