Cheese Straws (Quick-N-Dirty Version) If ever a snack food deserved a revival, it’s the cheese straw. What should be as common as its orange finger-producing bastard cousin, the Cheez-It, has been relegated to bridal showers and church socials for at least 60 years as ladies insist on chilling and twisting the dough, running it through a cookie press or piping it through a star tip to create those fussy scallops. Who wants to go to all that trouble when you can just open a box of Cheese Nips? It doesn’t have to be that way. When taste is what matters most, try these Quick-N-Dirty Cheese Straws. I make the dough (mostly cheese, butter and flour) in the food processor, roll it into a rectangle, slice it into strips with a pizza cutter and bake the straws for about 15 minutes. No chilling, no piping, no fussing. But the freshly-baked straws – a French fry-like batch of long, thin, crunchy, buttery, spicy, omigod cheesy crackers – are addictive.
So I’m told. Cheese StrawsAdapted from Matt Lee and Ted Lee’s “The Lee Bros. Cheese Pinwheel Rolls. Sooner or later, all my conversations inevitably turn to food. Don’t believe me? Call me up sometime and try to, say, sell me some insurance. I guarantee that before we get off the phone, I’ll be giving you my recipe for blackberry jam. I can’t help it. It’s just how I work. Perfect example: I was in a meeting a few weeks ago at the office. We finished up our conference call, started chatting as we wrapped up—and somehow wound up talking about stuffed breads. What was the best way to make them? Ah, the Frankenroll This recipe borrows heavily from two fairly unrelated things.
To make these rolls, spread pizza dough liberally with melted butter, sprinkle it with cheese and spices, roll it up like a stromboli—then slice and bake like a pan of cinnamon buns. The result? Fill them however you like The best part about these rolls? This is what I always refer to as a Sliding-Scale Recipe.
I like to throw these rolls together on a weeknight. So, this one’s for you, Scott. Cheese Pinwheel Rolls. Delicious Lentil Loaf Recipe. I continue my education of vegetarian cooking from my super-fabulous cook and neighbor, Tracy. I first wrote about her when she delivered this French Picnic Tart to my door shortly after I had Mini-Whipped. A few months later, she came for a visit with her new baby in one arm and a plate full of these warm Vegan Pumpkin Chocolate Chip Muffins in the other.
So, when she told me her Lentil Loaf was good, I believed her. Tracy is such a great neighbor that she not only brought me the recipe, handwritten, but offered up a bag of red lentils along with it. (What an idea for an economical and easy housewarming gift of small token for a birthday. Fill a jar with beautiful red lentils and deliver it with a recipe or two.) My husband and I gobbled up our first lentil loaf for dinner and I continued to enjoy leftovers at work all week alongside a cabbage and spinach salad.
If you weren’t already sold, this Lentil Loaf recipe is uber-flexible. Tracy’s Lentil Loaf Makes 4-6 servings. Best Pizza Dough Ever Recipe. I can make a mean pizza, but it took me a while to learn how. Maybe I should rephrase that - I can make a mean pizza, but it took me a while to find the right teacher. For a long time I didn't really know where to look for guidance - I just knew I wanted pizza the way I'd enjoyed it in Rome and Naples. I was smart enough to know early on, if you have bad pizza dough, you're destined to have bad pizza. Figuring out the dough factor was not as easy as you might think. As I got going, my oven gobbled up the fruits of many deflated attempts - a little yeast here, a lot of yeast there, this flour, that flour, knead by hand, knead by mixer, high baking temps, lower baking temps, and on and on.
Error loading player: No playable sources found Then I was given a hint. One day in the aforementioned pizza shop, I noticed a copy of Peter Reinhart's Bread Baker's Apprentice on a bookshelf near the prep area. If you like to wait until the last minute to make pizza dough, you are out of luck here. 1. Homemade Phyllo Dough Recipe - Filo Dough Recipe - Greek Food. In Greek: φύλλο, pronounced FEE-lo Freshly made phyllo dough (also spelled "filo") is always preferable, and it isn't difficult.
Use a pasta machine to make sheets of thin to thick dough to use for pitas and pastries. The alternative, rolling it out with a rolling pin, takes time and experience to master (see below for special instructions). This dough is ideal for small fried and baked pies, as well as pan-sized pie crusts. Prep Time: 20 minutes Total Time: 20 minutes Ingredients: 8 cups of all-purpose flour2 teaspoons of raki (or white vinegar)2 teaspoons of extra virgin olive oiljuice of 1 lemon1 1/4 - 1 1/3 cups of hot waterflour for work surface and hands Preparation: Note: The key to the recipe is hot water. To roll out with a pasta machine: (photo tutorial) Combine all ingredients in a large bowl and mix by hand until it holds together.
Unused phyllo can be kept in the refrigerator, in air-tight wrapping, for up to 10 days after making. Yield: approximately 3 pounds. My Kitchen Escapades: French Bread. When I became a Jones 15 years ago, it quickly became clear that I needed to learn to bake french bread like my mother-in-law. Her bread is the star of her kitchen and coveted by all who taste it. During a visit about a year after being married, I absorbed as much of her technique as I could while she instructed me. She sent me home with her recipe in my pocket and I was very anxious to make it for my husband. Over the years, I feel I've mastered this bread and that recipe card is very worn and stained. So imagine my surprise when about a year ago, in my kitchen in Minnesota, my mother-in-law looks at that same card and asks, "Where did you get this recipe? This bread is amazing and it is what I deliver to all our friends every year for Christmas.
French Bread (makes 4 baguettes) 3 C warm water 1 Tb sugar 2 Tb yeast 2 Tb canola oil 3 rounded tsp salt 7 -8 C bread flour (yes, it makes a difference) 1. 2. 3. 4. 5. 6. Hot and Fresh Flour Tortillas. Kitchen Hack: One-Minute Bread - Stepcase Lifehack. Oven-fresh bread is one of life’s simple joys. Ciabatta, a crisp-crusted Italian bread with hints of sourdough and loads of crannies longing for butter, is one of the easiest breads to make at home.
Why are we talking about baking bread on Lifehack? Because kitchen hacks aren’t just impressive, they often have very tasty results! In this instance, I’m going to show you how to make ciabatta with less than one minute of prep time. How is that possible? Like many great hacks, this one uses simple ingredients and as few steps as possible to get the job done. You may have heard of “no-knead” bread before. I wanted something very, very simple that delivered great results in 60 seconds of prep time or less. For your ciabatta you’ll need: 4 cups of all-purpose flour (do NOT pack the flour into the measuring cup)2 cups of warm water1 teaspoon of salt1/4 teaspoon of granulated yeast (or equivalent) Have everything handy?
1. 2. Add flour and salt to your bowl of yeasty water. 3. Use a spoon. 4. 5.