4470 sneaky chef make Recipes

orange juice, pear nectar, lemons, juiced, grenadine, light rum, orange-flavored liqueur (recommended : curacao), sliced lemon, for garnish

ground turkey or beef, frozen california-blend vegetables, eggs, beaten, cottage cheese, spaghetti sauce, no-cook lasagna noodles, shredded part-skim mozzarella cheese

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 .

butter, green onions, white and light green parts only, thinly sliced, garlic, minced, salt, artichoke hearts, drained and chopped, frozen chopped spinach , thawed, drained and squeezed dry, cream cheese, shredded gruyere cheese, grated parmigiano-reggiano cheese, hot sauce, ground nutmeg, salt and freshly ground black pepper to taste, shredded mozzarella cheese

bacon, chopped, jalapeno pepper, seeded and minced, diced red pepper, diced celery, minced garlic, chopped green onions, white and pale green parts only, minced clams, drained with juice reserved, minced clams, drained, cream cheese, lemon, freshly ground black pepper to taste, hot sauce to taste, chopped bacon for garnish, chopped green onion for garnish, buttery crackers

all-purpose flour, baking powder, salt, baking soda, unsalted butter , chilled in freezer and cut into thin slices, cold buttermilk, buttermilk for brushing

sliced veal (i used a leg steak 1/2-inch thick), hot chunky salsa (bought or your own favorite home made), onion, chopped, sliced portabella mushrooms (or other type ), tomato juice (or water), salt and pepper

whole wheat penne, extra virgin olive oil (or cooking spray ), onion, diced, garlic cloves, crushed, italian chicken sausage, zucchini , halved lenghtwise and then sliced, frozen broccoli, ricotta cheese, shredded parmesan cheese (optional)

extra virgin olive oil, onion, chopped, red bell pepper, chopped, garlic cloves, minced, tomatoes, drained, tomato paste, basil leaves, shredded, kale, shredded, carrot, parsley, minced, dried oregano, dried thyme, red pepper flakes, sugar, black pepper, salt

mild italian sausage, carton fresh mushrooms, green bell pepper, seeded, yellow onion, peeled, garlic cloves, peeled, tomato sauce, diced tomatoes with juice, tomato paste, dried italian salad dressing mix (i use good seasons ), salt, black pepper

butter, for pan, eggs, green juice (see recipe # ), soft flour tortillas (preferably whole wheat or whole grain), american cheese (or cheddar cheese), salt

extra virgin olive oil, onion, finely minced, garlic, finely minced, whole peeled tomatoes with liquid, tomato paste, beech-nut tender golden sweet potatoes, beech-nut tender sweet carrots, salt

chef paul prudhomme poultry magic poultry seasoning , plus, chef paul prudhomme poultry magic poultry seasoning, frying chicken, cut into 8 pieces with all visible fat removed, buttermilk, all-purpose flour, vegetable oil

make use that your bowl and the beaters of you mixer are completely void of any grease and place them both in the freezer before starting to make the whipped cream, every 1/2 pint of whipping cream add 1 egg white and sweeten to taste.whip well, white of the egg stiffens the cream and gives it a smooth and airy taste,that can not be duplicated., enjoy

my nana used to make this in the summertime and we would eat it while it was still warm; it is 1 of my favorite recipes., potatoes; peeled, cubed and boiled, onion, chopped, stalk of celery, chopped, butter or margarine, raisins, chopped, fresh dill, chopped, dried rosemary, mayonnaise, extra virgin olive oil, apple cider vinegar, salt and pepper to taste

make the grits, water, salt, quick-cooking grits, evaporated skim milk, unsalted butter, garlic, minced, goat cheese, make the sauce, dried whole red new mexican chiles, onion, chopped, garlic, chopped, water, butter , cut into pieces, cumin, unsweetened chocolate per cup of water ), pignoli, roughly chopped

makes 5 pies, eggs, whole milk ricotta cheese, sugar, flour, vanilla, lemon juice, orange juice, pre-made pie crusts ), makes 3 pies (3-8 or 2-9 ), eggs, whole milk ricotta cheese, sugar, flour, vanilla, lemon juice, orange juice