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Asparagus Side Dish

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Ingredients

1 bunch fresh asparagus, trimmed
cup water
¼ cup olive oil
½ cup grated Parmesan cheese
10 grape tomatoes, halved

Directions

Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.

More information source:www.keyingredient.com

Homemade Cinnamon Rolls

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Ingredients

1 C Warm water
2 pkg. active dry yeast
1 C warm milk
1 tsp + ⅔ + 1½ + ¼ cup granulated sugar
2 tsp salt
+ ½ + ½ + ⅔ cups butter, melted
2 eggs, slightly beaten
8 C flour
3 Tbsp cinnamon
4 C powdered sugar
2 tsp vanilla
6 Tbsp hot water
walnuts

Directions

In a small bowl mix together warm water, yeast, and 1 tsp sugar and set aside. In a large bowl, mix milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs, stir well and add to yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn onto well floured board and knead 5-10 minutes. Place in well buttered bowl, cover and let rise in warm place, free from drafts, until double in size, about 1 to 1 ½ hours. When doubled, punch down dough and let rest 5 minutes.
Roll onto floured surface into a 15×20 rectangle. Spread dough with ½ cup melted butter. Mix together 1 ½ cups sugar and cinnamon, next sprinkle over buttered dough. Sprinkle with walnuts, and roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of 9×13 and 8” square baking pans with ½ cup melted butter, next sprinkle with ¼ cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 45 minutes. Bake in preheated oven at 350 degrees for 25 to 30 minutes or until rolls are nicely browned. Cool rolls slightly.
Meanwhile, in medium bowl, mix 2/3 cup melted butter, powdered sugar and vanilla. Add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls and serve warm. Makes 12 to 15 large cinnamon rolls.

More information source:www.keyingredient.com

Almost Famous Cinnamon Buns

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Ingredients

1 cup whole milk
one ¼-ounce packet active dry yeast (2½ teaspoons)
¼ cup plus ¼ teaspoon granulated sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
teaspoons vanilla extract
cups all-purpose flour, plus more if needed
¾ teaspoon salt
½ teaspoon freshly grated nutmeg
All-purpose flour, for dusting
12 tablespoons unsalted butter, softened, plus more for the pan
½ cup granulated sugar
3 tablespoons ground cinnamon
2 cups confectioners’ sugar
cup heavy cream
4 tablespoons unsalted butter, melted

Directions

Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don’t stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.See how to form these Cinnamon Buns
Roll out the dough, fill and cut into buns (see instructions below). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.
How to Form Cinnamon Buns
1. On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.2. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.3. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal. 4. Cut the cylinder with a sharp knife to make 6 equal-size buns.
Photograph by Ngoc Minh Ngo

More information source:www.keyingredient.com

Sriracha and Wasabi Deviled Eggs

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Ingredients

1 dozen large eggs
2 cup(s) soy sauce
½ cup(s) sake
10 star anise pods
½ cup(s) chopped scallions
¼ cup(s) sugar
¼ cup(s) coarsely grated peeled fresh ginger
¼ cup(s) mayonnaise
1 tablespoon(s) mayonnaise, combined with above
1 tablespoon(s) Sriracha
2.25 teaspoon(s) wasabi paste
¼ cup(s) snipped chives
Chinese five-spice powder

Directions

In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes.
Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar, and grated ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.
Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours.
Drain the eggs and rinse lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, wasabi, and 3 tablespoons of the snipped chives into the mashed yolks. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.

More information source:www.keyingredient.com

Caesar Salad Spears

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Ingredients

2 cup(s) ¼-inch-diced white bread
¼ cup(s) extra-virgin olive oil
Kosher salt and freshly ground pepper
3 anchovy fillets, mashed
1 small garlic clove, smashed
¼ cup(s) mayonnaise
½ teaspoon(s) finely grated lemon zest
2 tablespoon(s) fresh lemon juice
¼ cup(s) freshly grated Parmigiano-Reggiano cheese, plus more for garnish
7 Belgian endives

Directions

Preheat the oven to 350°. In a medium bowl, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the garlic and a pinch of salt. Whisk in the mayonnaise, lemon zest, and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.
Trim the endives and remove the 60 largest leaves from 6 of the heads. Stack the leaves and trim them to about 4 inches. Thinly slice the remaining endive, along with the trimmings of the 6 other heads (you should have about 3 cups), and toss with the dressing. Spoon the salad onto each spear and garnish with the croutons and grated cheese. Serve immediately.

More information source:www.keyingredient.com