24 side homemade Recipes

unbleached flour, plain yogurt, salt, baking soda (optional for leavened chapati), ground cumin, curry powder, garlic powder, onion powder, butter or 1 tbsp ghee, water, fresh minced cilantro (per each side ), fresh minced garlic (per each side ), minced fresh green onion top (per each side ), fresh minced mint (per each side ), cumin seed (per each side ), dill seed (per each side ), onion seeds (per each side ), poppy seed (per each side ), sesame seeds (per each side ), melted butter or ghee, plain yogurt, cucumber, finely chopped, minced fresh mint (or cilantro), minced onion (green okay), fresh lemon juice or 1 tsp fresh lime juice, ground coriander, fresh lemon zest or 1/4 tsp fresh lime zest, ground cumin, sugar

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 .

phyllo pastry sheets, butter, melted, oil, tomatoes , rosa, small, cut up (the small plum ), olives, pitted, finely chopped (green or black ), garlic, finely chopped, leaves basil, large, finely sliced, spring onion, finely chopped, parsley, finely chopped, flaked sea salt, coarse black pepper, dried breadcrumbs (optional), ham , black forest (or parma , use thin air-dried or fried bacon or mozzarella cheese), vinaigrette dressing (homemade or shop-bought)

elbow macaroni (or mixed pasta shapes,about 8 oz), olive oil, garlic cloves, crushed with side of chef s knife, chicken broth (or 3 1/2 cups homemade ), diced tomatoes, fresh basil leaf, coarsely chopped, water, frozen peas, thawed, grated parmesan cheese

deli ham, sliced medium, swiss cheese, sliced thick, cole slaw..homemade or deli, sourdough bread, butter, mayo, mustard, pickles on the side

frozen deep dish pie shell (or homemade crusts , if you re feeling bold and time is on your side!), part-skim ricotta cheese, eggs, egg white, pre-shredded mozzarella cheese, fresh spinach leaves, chopped (uncooked ), vidalia onion, finely chopped, tomato, diced, fresh basil leaves, chopped (no cheating by using dried basil!!!), salt, black pepper, garlic powder (to taste)

homemade pizza rolls, shredded pizza cheese or mozzarella cheese, sausage, cooked, drained, sliced pepperoni, chopped, green pepper, finely chopped, fresh sliced mushrooms, coarsely chopped, onion, finely chopped, chopped black olives, pizza sauce or spaghetti sauce, egg roll wraps, oil (for frying ), combine above ingredients except wrappers (and oil)., place a 1/4 cup filling in center of each egg roll. fold bottom corner over filling. fold sides toward center over filling. moisten remaining corner w/water and roll up tightly to seal. fry in 1-inch of 375o oil for 1-2 minutes til golden brown., serve with addition pizza sauce for dipping if desired., extra cooked rolls can be frozen ., reheat :., place on cookie sheet and bake in 375o oven for 20-25 minutes til heated through and nice and crispy on the outside., i make some with homemade sausage, some with chopped peperoni, some with a couple of my italian cheese blends, etc., your only limited to what you can imagine

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.

pork side ribs (or use bone-in country-style ribs, i use a combination of both, sliced into smaller pieces), tomato paste (or as needed to lightly brush onto the ribs), cold water, black peppercorns, onions (quartered , do not peel leave the skin on), carrots, peeled, celery rib, fresh garlic cloves, sliced in half (i just use a whole head garlic), salt (or to taste)

low sodium beef broth, sour cream (we like to use the fat-free), teriyaki seasoning mix , mccormick grill mates (we can tsp find this in our local area so we use a package of beef and broccoli seasoning from the asi), noodles , knorr asian sides teriyaki, frozen carrots , crinkle-cut, thawed, beef roast , hormel beef au jus, shredded, frozen broccoli florets, thawed, kosher salt, crushed red pepper flakes

wild rice, chicken stock, preferably homemade, unsalted butter, kosher salt, green seedless grape, halved, scallion, sliced in rounds, white and light green parts (2 scallions), pecan halves, toasted and coarsely chopped, grated orange zest, freshly squeezed orange juice, fresh ground black pepper

spaghetti, romano cheese, baby arugula, fresh basil (just torn), olive oil (optional, i like to add it on top of the finished dish, but you can serve it on the side for anyone ), homemade breadcrumbs (i used a good italian bread, day old and just ground in my food processor), parmesan cheese, minced garlic, olive oil, fresh parsley, red pepper flakes (add more if you like a little more heat), salt (go very lightly), pepper

most of my recipes are open to fit your tastes and i usually add some options to make the recipe more to what you like., risotto is a very nice dish than can be use as a complete meal or a side dish. the preparation for risotto requires more simmering than boiling and 1 must be gentle in the cooking process., rice (use what kind you like)( i have made this with several kinds of ), olive oil (and/or butter), chopped onion, rice per person if it is a main dish or 2 oz per person if it is a side dish., canned or homemade chicken broth, white wine ( a good your favorite), saffron ( pinch), parmesan cheese (use your tastes on this ), chopped spinach, chopped porcine mushrooms, chopped asparagus, other vegetables to your taste, i have also used orzo to make a version of this., when buying rice to make a risotto, choose short-grained round or semi-round rice; among the best rices for making risotto are arborio, vialone nano, and carnaroli. other short-grained rices such as originario will also work. long grained rice such as patna won tsp do, because the grains will stay separate. nor should you use minute rice -- it won tsp absorb the condiments, and again the grains will remain separate.

lemon sticky buns, frozen bread dough, thawed - i use homemade, sugar, light corn syrup, margarine, grated lemon peel, lemon juice, margarine, sugar, nutmeg, cinnamon, in a saucepan , combine 1/2 cup sugar, corn syrup, spread, lemon peel, lemon juice. cook and stir just until sugar dissolves and mixture boils. pour into prepared 13 x 9 pan. on a lightly floured surface, roll dough to 16 x 8 rectangle. brush with 2 tbsp spread. in a mixing bowl, combine remaining sugar, nutmeg, and cinnamon. sprinkle over dough. beginning with long side, roll up jelly-roll fashion and seal edge. cut into 16-1 slices. place, cut side down, atop sugar mixture in pan. cover and let rise in a warm place until nearly double in size (30 to 45 minutes). bake in 375of oven for 25 minutes. remove from oven and immediately loosen sides and turn onto wire rack.

english cut bone-in short ribs (about 3 by 3 1/2 inches and 3 lb), kosher salt and freshly cracked black pepper, vegetable oil, carrots, peeled and chopped, garlic , smashed, yellow onions, roughly chopped, tomato paste, dry red wine, fresh thyme, bay leaf, croissants , sliced in half horizontally, horseradish mustard, eggs , cooked sunny side up, homemade sour cream and onion chips, recipe follows, kosher salt, russet potatoes , scrubbed, washed and thinly cut on a mandoline (about 1/10th of an inch), peanut oil, buttermilk powder, onion powder, garlic powder, sugar, minced fresh dill

butter, onion (on the large side and finely chopped ), celery (chopped ), red bell pepper (diced or chopped ), all-purpose flour, chicken broth (canned or homemade broth), potato (peeled and diced ), cooked chicken (diced ), asparagus (sliced in 1/2-inch lengths - remove the woody ends), heavy cream, salt to taste, black pepper, fresh parsley (chopped )