1buttons' profile page
Recipes
Brioche Bretzels
By 1buttons
Hubert Keller
- 1/4 cup whole milk, lukewarm (105° to 115°)
- 1 envelope (1/4 ounce) active dry yeast
- 2 1/2 cups (12 1/2 ounces) plus 1/4 cup (1 1/4 ounces) unbleached all-purpose flour, plus more for dusting the work surface
- 7 tablespoons (2.6 ounces) sugar
- 1/4 teaspoon sea salt
- 3 large eggs
- 3 tablespoons whole milk, at room temperature
- 1/2 cup (1 stick or 4 ounces) unsalted butter, at room temperature
- 1 egg yolk
- 1/4 cup powdered sugar
Yucatan-Style French Toast
By 1buttons
Place a medium saucepan with the water, sugar, raisins, cinnamon and cloves over medium heat
- For the syrup:
- 4 cups water
- 1 1/2 cups granulated sugar
- 1/4 cup raisins, or to taste
- 1 ceylon or true cinnamon stick
- 3 whole cloves
- 2 tablespoons dry sherry (optional)
- For the toast:
- 6 eggs, separated
- 1 cup milk
- 1 14-ounce can La Lechera sweetened condensed milk
- 1 tablespoon vanilla extract
- Vegetable oil, for frying
- 1 large French baguette or thick baguette of your choice, cut into 3/4-inch slices
- 1/2 cup chopped almonds
Baba Ganoush - the Best in the World!
By 1buttons
Directions Prepare a medium-hot fire in a charcoal grill
- 1 large eggplant
- 1/4 cup tahini, plus more as needed
- 3 garlic cloves, minced
- 1/4 cup fresh lemon juice, plus more as needed
- 1 pinch ground cumin
- salt, to taste
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/4 cup brine-cured black olives, such as kalamata
Brioche Bread Pudding
By 1buttons
Place bread cubes in 13 x 9 x 2-inch baking pan
- 1 1-pound brioche or egg bread loaf, crusts trimmed and reserved, bread cut into 1/2-inch cubes
- 8 large eggs
- 2 cups whipping cream
- 2 cups whole milk
- 2 cups sugar
- 1/4 cup Frangelico (hazelnut liqueur) or amaretto
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
Baked Chicken Tenders
By 1buttons
1 Preheat oven to 350°F
- 2 pounds Chicken Breast (cut into strip lengthwise)
- 1 cup Hidden Valley® Light Ranch Dressing
- 1 1/2 cups Breadcrumbs (seasoned or unseasoned)
- 1/4 cup Hot Sauce
- 1/4 cup Hidden Valley® Light Ranch Dressing
- 2 tablespoons BBQ Sauce
Breakfast Blueberry-Oatmeal Cakes
By 1buttons
Combine oats and milk in a large bowl
- 2 1/2 cups old-fashioned rolled oats
- 1 1/2 cups low-fat milk
- 1 large egg, lightly beaten
- 1/3 cup pure maple syrup
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup blueberries, fresh or frozen
medium Pasta Sells or fresh Orecchiette Pasta
By 1buttons
Bring a large pot of water to a boil and season generously with Salt, to taste like the sea
- 1 pound medium Pasta Sells or fresh Orecchiette Pasta
- 2 tablespoons Extra Virgin Olive Oil
- One 7 ounce jar of Tuna packed in Olive Oil
- 2 cloves Garlic, minced
- 1/2 tablespoons Chile Flakes
- 1 cup cooked Chick Peas (drained if using canned)
- zest and juice of 1 Lemon
- 1 cup Parsley, chopped
Curry-Scented Cauliflower
By 1buttons
Directions Preheat the oven to 400 degrees F
- TOTAL TIME:30 min
- Prep:10 min
- Inactive Prep:--
- Cook:20 min
- YIELD:4 to 6 servings
- LEVEL:Easy
- Ingredients
- 2 * 2 small heads cauliflower (3 to 3 1/2 pounds total), cored and cut into medium florets
- 6 * 6 tablespoons ghee or clarified butter, melted*
- 2 * 2 teaspoons kosher salt
- 2 * 2 teaspoons curry powder
- 1/2 * 1/2 teaspoon cayenne pepper
- 1/4 * 1/4 teaspoon garam masala
Chicken-Fried Steak With Cream Gravy
By 1buttons
Preheat the oven to 400 degrees F
- Cooking spray
- 1/4 cup all-purpose flour
- 1/4 cup 1 percent milk
- 1 large egg, lightly beaten
- Hot sauce, to taste
- 3 cups cornflakes, crushed
- 2 teaspoons The Lady's House Seasoning (see below)
- 4 cube steaks (4 ounces each)
- 1 tablespoon cornstarch
- 1/2 cup low-sodium beef broth
- 1/4 cup fat-free half-and-half (or use low-fat)
- Freshly ground black pepper, to taste
Chipotle Chicken Pasta Casserole
By 1buttons
Place the tomatoes and garlic in a medium (3-quart) saucepan and cover with water
- 1 1/2 pounds ripe tomatoes
- 2 garlic cloves
- 1/2 cup coarsely chopped white onion
- 1 teaspoon kosher or coarse sea salt, divided, or to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste to season chicken
- 2 tablespoons sauce from chipotles in adobo, or to taste
- 1 chipotle chile in adobo sauce, seeded, or to taste, optional
- 1 1/2 pound boneless skinless chicken thighs
- 1 teaspoon dried oregano
- 6 tablespoons vegetable oil, divided
- 1 pound penne or elbow pasta
- 3 cups chicken broth, homemade or store bought
- 2 cups (8 ounces) grated melty cheese, such as Oaxaca, Monterey Jack or mozzarella
- 1 ripe Mexican avocado, halved, pitted, meat scooped out and cut into slices (optional for garnish)
- Mexican crema, Latin-style cream, crème fraiche or sour cream (optional for garnish)