99 minute skillet Recipes

make bread (foccacia)..., use 1/2 lb. pizza dough. spread this on a parchment lined cookie sheet. dough should not be too thin. should be about 1 inch thick. make indentations with your finger, all over the top of the dough. pour 3 tbsp. of olive oil evenly all over top of dough. sprinkle evenly with 1 1/2 tsp. salt, 1 tsp. garlic powder and 1/4 cup grated parmesan cheese. bake at 415 degrees for about 20 minutes or til browned. remove from oven and let cool. then cut into 4 sandwiches. then slice each sandwich horizontally and set aside., sandwich ingredients ..., olive oil, portabella mushrooms- sliced, red onion- sliced into rings, fresh spinach leaves- washed and dried, mozzerella- sliced into 1/4 inch thick horizontal slabs, balsamic vinegar dressing, salt and pepper to taste, in a large skillet , saute onions in 1 tbsp. olive oil with salt and pepper. remove from skillet and set aside. then slightly saute mushrooms the same way. remove and set aside.

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

best texas toast burgers -- with options, onion soup mix, a-1 sauce, worcestershire sauce, ground round or other really good hamburger, fresh mushrooms, texas toast, butter for toast, garlic seasioning (if desired) for toast, salt and pepper and other seasonings as needed., i use a bit of garlic on the toast and fresh ground pepper), fine sliced green pepper, onion sliced thin, blue cheese dressing (optional), more nice (vine grown ) tomatoe slices, lettuce (your choice of type), kosher dill pickles, mix the onion soup mix , worcestershire sauce, and a-1 sauce into the ground round. (season as desired), lightly saute the mushrooms , onions, and peppers in a very small amount of butter.remove to plate., shape meat into two patties and grill until done to your taste., toast and butter 4 slices of texas . (sprinkle with garlic seasoning if desired), spread soft or grated cheese on toasted slices, divide sauteed veggies between the two burgers, see some options below ., serve with options preferences : kosher dill pickles, mayonnaise, ketchup, mustard, blue cheese dressing, very soft or finely grated cheese, olives. well drained and crisp bacon and more., lol , i forgot the onion rings, great with fresh corn , fries, or salad on the side! my onion rings coming on soon, fff groupies, toast and more, prepare the texas toast on the grill or in a skillet., butter the toast. lightly sprinkle with garlic if you want, skillet : same prepartion as above andon medium-high heat, cook for 2 minutes on each side., i put my cheese , of choice, on while the toast is very hot

eggs (room temperature ), buttermilk (room temperature ), granulated sugar, table salt, yeast (2 1/4 tsp.), unbleached all-purpose flour (i used regular all-purpose), unsalted butter (melted and cooled til warm), unsalted butter, light brown sugar, light corn syrup (or dark. i used light), heavy cream, table salt, light brown sugar (packed), ground cinnamon, unsalted butter (melted ), unsalted butter, light brown sugar (packed), light corn syrup (or dark ), table salt, vanilla extract, pecans (toasted in skillet 5 minutes and chopped)

ingredients : inspired by the homesick texan and adapted from the border cookbook by cheryl alters jamison and bill jamison, all-purpose flour ( you can substitute some whole wheat flour), baking powder, salt, vegetable oil ( i used 1 tbsp), warm milk, i made this dough in my food processor , but you can also make it using a mixer , or even by hand., in a food processor (or mixing bowl), mix together the flour, baking powder and salt., slowly add the warm milk and oil. knead until it forms a ball., if need be , add a bit more milk especially if your dough is too stiff. knead for an additional 2 minutes., dough should be soft and supple., place dough in a bowl and cover plastic wrap for 20 minutes. form into 8 balls., dough should be soft and supple.heat skillet on high and then lower to medium/low and place the tortilla to cook for thirty seconds on each side. it should puff a bit and form bubbles., i like to sort of press on the tortilla so that the whole tortilla gets golden brown spots rather than than just the few bubbles that make contact with the skillet., keep cooked tortillas covered ...this will help them to not dry out. you can easily freeze the tortillas, especially if you double or triple the recipe.

vegetable oil, simply potatoes shredded hash browns, bacon, cut into small pieces, lean ground beef, chopped onion, chopped cabbage, beef broth, apple juice or water, salt

soy sauce, rice vinegar, water or 1/3 cup chicken stock, mixed with, cornstarch, dry sherry, sesame oil, garlic, minced, fresh ginger, minced, eggs, beaten, whole boneless chicken breasts, cut into 1-inch cubes, cornstarch, oil (i use less in nonstick skillet), dried hot red chilies, snow peas , steamed 1 minute

onions - sliced into chunks, meat (i used shoulder which i cut up myself for more $$ savings) - pieces should be about 2 inch sized cubes., garlic, chopped, carrots + 2 extra for adding 20 minutes before serving - all chopped into 1+ inch sizes, celery stalks + greens, sliced thin + 1 or 2 stalks extra for adding 20 minutes to stew before serving, frozen peas, all purpose flour, salt and fresh cracked pepper, bay leaves, nutmeg, crushed red pepper, thyme, more of fresh rosemary, minced, more of red wine/port/burgundy - or balsamic vinegar, water, olive oil + 1 tbsp butter, freshly minced parsley, better than bouillon beef flavored paste (optional), red bliss potatoes cut into quarters (optional), heavy skillet , large stock pot with lid or slow cooker

stalks celery, trimmed and cut in half crosswise, cider vinegar or 2 tbsp pear vinegar or 2 tbsp raspberry vinegar or 2 tbsp other fruit vinegar, honey, salt, ripe pears , preferably red bartlett, diced, diced white cheddar cheese, chopped pecans , toasted in a skillet over low-medium heat for 2-4 minutes, fresh ground pepper, lettuce leaves , use more if chopping

adapted from: the king arthur flour baker s companion: the all-purpose baking cookbook ) italics mine..., makes about 16 round doughnuts plus doughnut holes, salt, nutmeg, sugar, instant yeast, unbleached all purpose flour, egg, milk, butter, melted, vanilla extract, vegetable oil or shortening (2 1/2 lbs), for frying (i used a smaller pot and used less oil), glaze:(i made my own glaze using less amounts since i also made a chocolate glaze as well...but you can just do plain ), milk, sugar, vanilla extract, chocolate glaze, whipping cream(heated to almost boiling), chocolate bar (or use chips about 1/2 cup), add more chocolate if the glaze is too thin, add hot whipping cream over chopped chocolate ...let sit until chocolate is melted and then stir., coconut , chopped nuts, powder sugar, sprinkles if you like, etc., whisk together the dry ingredients. in a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined., let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk., deflate the dough and turn it out onto a lightly floured surface. gently roll the dough out to 1/4 inch(i would do them a quite a bit thicker next time) thickness and cut with a round cutter., cover loosely with greased plastic wrap (i didn tsp bother) and let rise again for about 1 hour(side note: i thought 1 hour was a bit too much...if you let the dough rise too much it will become too soft and in turn absorb too much oil...i would let it rise till almost doubled 20-30 minutes. this of course means that it is rising in a warm environment!), until doubled again., place oil or shortening in a heavy pan or deep skillet and heat to 350of.(this is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) place the doughnuts in the oil, two or three at a time, and fry until golden brown., turn over and cook the second side. this should be no more than a minute(or less...they brown very quickly) on each side. overcooking will make the doughnuts tough. drain on paper towels.to make the glaze, stir the milk into the confectioners sugar until it is smooth, then add the vanilla.when the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down.

carton extra firm tofu or 1 (14 -16 oz) carton firm tofu, drained, dried chipotle powder or 2 tsp red chili powder or 2 tsp hot paprika, mushroom soy sauce or 2 tbsp reduced sodium soy sauce, red wine vinegar, garlic cloves, fresh oregano (toasted over medium heat in a small dry skillet until fragrant, 2-3 minutes) or 1/2 tsp dried oregano, roasted (toasted over medium heat in a small dry skillet until fragrant, 2-3 minutes), ground cumin, whole coriander seed, poblano chiles , roasted or 1 (4 oz) can diced mild green chilies, drained, loosely-packed chard leaves or 2 cups beet leaves, chopped fresh cilantro, chopped fresh parsley, plain dried breadcrumbs, salt, eggs , do not use if vegan (optional), olive oil

corn and bacon casserole, bacon, onion, chopped, flour, garlic, minced, sour cream, salt, pepper, fresh or frozen whole kernel corn, fresh parsley, chopped, fresh chives, chopped, in a large skillet , cook bacon until crisp. drain, reserving 2 tbsp of drippings. crumble bacon; set aside. saute onion in drippings until tender. add flour, garlic, salt and pepper. cook and stir until bubbly; cook and stir 1 minute more. remove from the heat and stir in sour cream until smooth. add corn, parsley, and half of the bacon; mix well. pour into a 1-quart baking dish. sprinkle with remaining bacon. bake, uncovered, at 350 degrees f for 20-25 minutes or until heated through. sprinkle with chives.

red lobster crab au gratin, butter, onion, minced, all-purpose flour, milk, scalded, salt, white pepper, sherry, crab meat, crackers, finely crumbled, cheddar cheese, finely grated, crumble crackers between waxed paper with a rolling pin. reserve just enough crumbs and cheese to top the casserole. melt 4 tbsp of the butter in a large heavy skillet. add onion and saut for about 5 minutes or until golden. slowly add flour, stirring constantly over low heat. when flour is blended, gradually add hot milk (scalded) and blend with a whip., continue stirring over low heat until the sauce begins to thicken. add salt, pepper, and sherry, and continue stirring in a bowl. mix crab meat, sauce, and the extra cracker crumbs and cheese. place in a lightly greased baking dish., sprinkle reserved cracker crumbs and cheese on the top of the casserole. dot the top with the remaining 4 tbsp butter., bake uncovered at 350f for about 15 minutes or until the top is golden brown.

asparagus parmesan, fresh asparagus, boiling water with 1/2 tsp. salt, butter, black pepper, grated parmesan cheese, preheat oven to 350*. butter a 1 qt. shallow baking dish., in lg. skillet , add salt to 1/2 in. water and bring to boiling. add, asparagus spears; cover and boil just until tender (8 to 10 min.), drain. (or microwave in a small amount of water for just a minute or, two ), layer half the asparagus in baking dish ; dot with half the butter and, sprinkle with half the pepper. repeat layers. parmesan, cheese over top ., bake 5 min . or until hot.

bunuelos (mexican fritters), bunuelos may be served sprinkled with a cinnamon-sugar mixture or with warmed honey. another favorite way is to serve them drizzled with a brown sugar syrup flavored with a stick of cinnamon., all-purpose flour, granulated sugar, baking powder, salt, beaten eggs, milk, melted butter, vegetable oil for frying, cinnamon-sugar mixture, brown sugar syrup, powdered sugar for sprinkling (optional), whisk flour , sugar, baking powder and salt together in a bowl; set aside., in a small bowl, beat together the eggs and milk. stir egg/milk mixture into flour mixture; add the melted butter and mix well. (dough should be easy to handle, if too stiff add 1 to 2 tbsp more milk; be careful not to make dough sticky.), turn dough out onto a lightly floured surface and knead until very smooth., divide into 18 to 24 pieces. shape into balls; cover with a cloth and let stand for 20 minutes., roll each ball on a lightly floured surface into 4 to 6-inch rounds. let the rounds stand for 5 minutes., in large, deep skillet , heat about 2-inches of oil over medium-high heat or to 375*f (190*cup). fry dough, 1 or two pieces at a time, until puffed and golden on both side. drain well on paper toweling. sprinkle with cinnamon-sugar mixture or drizzle with brown sugar syrup and sprinkle lightly with powdered sugar, if desired. serve warm., makes about 1 1/2 to 2 dozen ., cinnamon-sugar mixture : combine 2 tsp ground cinnamon with 1/3 cup sugar. sprinkle mixture over hot bunuelos., brown sugar syrup : in a small saucepan, combine 2 cups packed dark brown sugar; 1 cup water; 2 tbsp light corn syrup and 1 (2-inch) cinnamon stick. bring to a boil and simmer, uncovered, for 10 minutes. cool to room temperature. drizzle over hot bunuelos and sprinkle lightly with powdered sugar

flour, sugar, eggs, milk, put all ingredients in blender and whirl until smooth., preheat oven to 425. preheat 6 6 cast iron skillets in hot oven for 3 minutes., spray with pam. divide batter among 6 skillets and bake for 20 minutes., pancakes from skillet, top with apples and cider sauce. serves 6., fried apples, melt 1 tbsp of butter in a skillet. peel and slice 4 apples. fry apples in butter, adding brown sugar, cloves and cinnamon to taste.

boneless skinless chicken breast halves, butter, teriyaki sauce, water, orange marmalade, minced garlic, in a large skillet , brown chicken on both sides in butter. combine, teriyaki sauce , water, marmalade and garlic; pour over chicken., bring to a boil. reduce heat; cover and simmer for 10-15 minutes or, until juices run clear .