Tbird's profile page
Recipes
Sugar & Brioche Buns
By Tbird
In a stand mixer fitted with the dough hook, combine everything but the butter
- For the brioche dough:
- 2 1/4 2 1/4 1/4 cups unbleached all-purpose flour
- 2 1/4 2 1/4 1/4 cups bread flour
- 1 1/2 1 1/2 1/4 packages (3 1/4 teaspoons) active dry yeast
- 1/2 1/2 1 cup plus 1 tablespoon sugar
- 1 1 1 tablespoon kosher salt
- 1/2 1/2 1/2 cup cold water
- 5 5 5 eggs
- 1 1 6 3/4 10 12 tablespoons (2 3/4 sticks) unsalted butter (I used salted), cut into 10 or 12 pieces, room temperature
- For the Sugar & Spice mixture:
- 1/2 1/2 1/2 recipe basic brioche dough
- 1/2 1/2 1/2 cup sugar
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1/4 1/4 1/4 teaspoon ground ginger
- 1/4 1/4 1/4 teaspoon nutmeg
- pinch pinch of cloves (I omitted this)
- pinch pinch of kosher salt
- 1/4 1/4 1/4 cup butter, melted
- Remove dough from the refrigerator.
- 10 12 cups of a stand 12 cup muffin tin with paper liners or butter and flour them.
- 5 to 1 1/2 dough in each muffin cup. Cover loosely with plastic wrap and place in a warm spot to proof for about 1 1/2 hours.
- to 350 oven to 350 degrees.
- 35 to 45 to 5 to 10 until golden brown. Cool the buns in the pan on a wire rack until cool enough to handle, about 5 to 10 minutes.
- In a small bowl, mix together the sugar, cinnamon, ginger, nutmeg, cloves, and salt.
- to the tops of the buns with melted butter and roll each bun the sugar mixture to coat.
- 4 to 1 300 5 warm or within 4 hours of baking. The can be stored in an air-tight container for up to 1 day and then warmed in a 300 degree oven for 5 minutes before serving.
Mexican Dip
By Tbird
Layer all ingredients as listed with Jalapenos on top
- 1 oz. pkg cream cheese, softened
- 1 can Hormel chili w/beans
- 1 can green chilies, chopped
- Scallions, chopped
- 2 cups shredded colby jack and cheddar cheese
- Jalapeno's
Apple Nachos
By Tbird
In a microwave-safe bowl, melt caramels with water; stir until smooth
- 36 caramels
- 1 Tbsp water
- 30 large marshmallows
- 1/3 cup butter, cubed
- 4 medium tart apples, peeled and cut into 1/4" slices
- 1/3 cup chopped dry roasted peanuts
- 1/3 cup miniature semisweet chocolate chips
- 3 Tbsp Halloween sprinkles
Maple-Orange Chicken
By Tbird
Heat the oil in a nonstick pan over medium-high heat
- 2 T olive oil
- 4 chicken cutlets, patted dry
- Salt & Pepper
- 1/4 c maple syrup
- 1 T orange marmalade
- Juice of 1 lemon
Vegetable Medley, Swiss
By Tbird
Combine vegetables,soup, 1/2 c cheese, sour cream, pepper and 1/2 can onions
- 1 bag frozen broccoli, cauliflower and carrots, thawed & drained
- 1 can of cream of mushroom soup
- 1 c shredded swiss cheese
- 1/3 c sour cream
- 1 can french fried onions
- pepper
Seared Mahi Mahi with Zesty Basil Butter
By Tbird
Zesty Basil Butter: Combine the butter, lemon juice, garlic, salt, pepper, and basil in a medium saucepan and co...
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1 large garlic clove, finely chopped
- 1/4 teaspoon salt, plus additional for seasoning
- 1/4 teaspoon freshly ground black pepper, plus additional for seasoning
- 1 1/2 tablespoons chopped fresh basil leaves
- 3 tablespoons olive oil
- 4 (6 to 8-ounce) mahi mahi fillets
Hot Crab Dip
By Tbird
Melt butter in saucepan; blend in flour
- 8 T butter
- 8 T flour
- 3 c milk
- 1/4 c butter
- 1 small chopped onion
- 1/2 chopped bell pepper
- 2 or 3 ribs celery, chopped
- 1 large can sliced mushrooms
- 1 lb crab meat
- Pimentos (optional)
- Tabasco, to taste
- Salt & Pepper, to taste
Pineapple Pudding
By Tbird
Mix flour, sugar and eggs
- 1 c sugar
- 6 T flour
- 6 eggs
- 2 sticks melted butter
- 2 20 oz. cans crushed pineapple
- 1 loaf bread (cut into cubes -
- no crust)
White Castle Burgers
By Tbird
Taste like the real thing!
- 1 1/4 lb. ground beef
- 1 envelope onion soup mix
- 1/4 c milk
- 1 tblsp peanut butter
Orange Glazed Carrots
By Tbird
In nonstick skillet, combine the first 7 ingredients and 1/2 c water
- 2 lbs mini peeled carrots
- 1/4 c packed light brown sugar
- 1/4 c orange juice
- 3 T butter
- 2 cloves garlic, minced
- 1/2 t salt
- 1/4 t pepper
- 2 scallions, sliced, 1/2 cup
- 1/4 t grated orange zest