3054 devin covered Recipes

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

chicken broth (or use enough broth to cover potatoes, or use half water and broth) or water (or use enough broth to cover potatoes, or use half water and broth), russet potatoes (peeled and leave whole , do not cut), half-and-half cream (can use milk), sour cream (can use more ), butter, cubed, egg (can use 2 s), salt (to taste), fresh ground pepper (optional and to taste)

wax paper -- to line 2 8 pans, french vanilla cake mix -- 18.25 oz, swiss mocha cappuccino mix -- 1.16 oz, vegetable oil, eggs, cinnamon - espresso syrup -- see below, mascarpone frosting -- see below, chocolate-covered toffee candy bars, chopped -- such as skor or heath bars, garnish: additional chopped chocolate-covered toffee candy bars, semisweet chocolate and white chocolate shavings -- optional ..., sugar, cinnamon stick -- broken in half, instant espresso powder -- or 2 tbsp regular instant coffee, coffee liqueur -- such as kahlua ..., mascarpone cheese -- 8 oz each, powdered sugar, vanilla extract, cinnamon-espresso syrup -- from above, whipping cream

white wine, unsalted butter, melted (do not use margarine), minced garlic, shrimp, peeled and devined, italian breadcrumbs

shrimp , clean and devined, garlic cloves, peeled and minced, olive oil, vegetable broth, tomatoes, sliced, onion, chopped, capsicum, chopped, dried basil, dried tarragon, dried oregano, pepper, chili, pasta, cooked

raw shrimp , devined and peeled with tails on, dark brown sugar, onions, chopped, apple cider vinegar, water, ketchup, worcestershire sauce, hot sauce, black pepper, garlic cloves, chopped

crabmeat (claw), cream cheese (room temp ), cheese (shredded , i like a sharp cheese but use what you like), bottled hot pepper sauce (you want some heat but not to take over the flavor), shrimp (chopped raw peeled and devined), garlic (minced ), old bay seasoning, onion powder, chopped fresh parsley (1 tsp dry ), salt and pepper

shrimp, peeled and devined (shells reserved), green onions, minced, garlic, minced, curry powder, heavy cream, white wine, scallops, salt and pepper, butter, chopped fresh parsley

chopped onion, chopped green pepper, canola oil, black beans, rinsed and drained, diced tomatoes, undrained, chicken broth, picante sauce, ground cumin, dried basil, cooked medium shrimp, peeled and devined, hot cooked rice (optional)

avocados, pitted and scooped out, sea salt, lime, juiced, onion, diced, cilantro, chopped, roma tomatoes, diced, garlic, minced, sriracha sauce (more or less to taste) (optional)

fresh garlic, minced, fresh ginger, peeled & minced, soy sauce, curry powder, ground red pepper, ground cumin, shrimp, peeled & devined, water, coconut milk, wild rice, uncooked (brown rice optional), carrot, shredded, mangoes, peeled & diced, red peppers, diced, green onion, chopped, fresh cilantro, chopped, fresh parsley, chopped, lime juice, salt

chicken stock, water, gingerroot, sliced garlic cloves, dried hot red chili peppers, sugar, stalk lemongrass, chunked catfish fillets or 8 oz peeled and devined shrimp, drained and halved baby corn, halved button mushroom, slied green onions, chopped sweet red pepper, chopped fresh coriander, grated lemon rind, lime juice

dried pinto beans , soaked overnight, onion, chopped (1 1/2 cups), garlic cloves, minced, beer, roma tomatoes, diced, jalapeno pepper, seeded , devined, and diced (or to taste), sugar, salt, fresh ground pepper, cilantro leaf, chopped and loosely packed (or to taste)

apple pie bars, all-purpose flour, sugar, salt, baking soda, vegetable shortening (not oil), eggs milk (up to 2/3 cup), crushed corn flakes, apples (peeled, cored, and sliced ), sugar, cinnamon, glaze, powdered sugar, lemon juice, preheat oven to 350 degrees ., crust: in a large bowl, combine flour, sugar, salt, and baking soda. cut-in 1 cup vegetable shortening. separate the eggs. place egg yolks in a 1 cup measuring cup and add milk to the egg yolks until milk and egg yolks equal 2/3 cups., blend the egg mixture into flour mixture until it reaches a dough consistency ., divide the dough in half. roll out 1/2 of the dough to fit the bottom of the jelly roll pan. the crust will be very thin., filling: cover crust with crushed corn flakes. cover corn flakes with prepared apple slices. in separate bowl, combine sugar and cinnamon. sprinkle evenly over apple slices. roll out the remaining dough and cover the apple mixture with it. the dough will be very thin., beat remaining egg whites until they appear semi-stiff. brush them onto the crust ., bake for 35 to 40 minutes. remove from oven., glaze : in a small bowl, combine powdered sugar and lemon juice for . blend until smooth. adjust consistency (add lemon juice if too dry; add powdered sugar if too runny). drizzle over the top of the warm bars., be served warm or cold , and they freeze well, too.

beaten egg white (can use just the yolk ), water, cream (may use milk, use enough to brush and cover before baking), milk (brush on just enough to cover before baking), sugar (sprinkle enough to lightly cover), melted butter (brush on just enough to cover before baking)

pork butt or 1 (2 1/2 lb) pork shoulder, garlic cloves, fresh lime juice, southwest seasoning (emeril s ), kosher salt, olive oil, fresh ground black pepper, chicken broth, poblano pepper , roasted, red pepper , roasted, sweet onion , cut into thick slices and roasted, olive oil, lime juice, pico de gallo ( ), salsa (tequila-lime fresca), mole, grated monterey jack cheese or 1/2 lb mexican queso blanco, corn tortillas, steamed and covered to keep warm (flour tortillas) or 10 medium flour tortillas, steamed (flour tortillas), fresh cilantro stem, for garnish, lime wedge, for serving

sourdough bread (thinely slice enough bread to cover top of casserole), butter (or enough to cover bread), prepared mustard, monterey jack cheese (slice 1/4-inch thick , just enough to cover top of casserole), ortega green chilies, cut into strips (again , just enough to cover casserole), bacon, crumbled (or to taste), eggs, milk

tiger shrimp , devined, lemon juice, olive oil, cayenne pepper, salt, white wine, butter, minced fresh garlic, french bread, 2 inchs thick, mozzarella cheese