Alton Brown Recepies
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Ingredients 1 tablespoon butter 1 cup steel cut oats 3 cups boiling water 1/2 cup whole milk 1/2 cup plus 1 tablespoon low-fat buttermilk 1 tablespoon brown sugar 1/4 teaspoon cinnamon Directions In a large saucepot, melt the butter and add the oats.
Ingredients 12 1/2 ounces cake flour 1 teaspoon baking soda 2 teaspoons baking powder Heavy pinch salt 1 cup sugar 1/2 cup vegetable oil 1 egg 1 cup yogurt 1 1/2 cups fresh blueberries Vegetable spray, for the muffin tins Directions Preheat oven to 380 degrees F.
Ingredients Dough: 4 large egg yolks, room temperature 1 large whole egg, room temperature 2 ounces sugar, approximately 1/4 cup 3 ounces unsalted butter, melted, approximately 6 tablespoons 6 ounces buttermilk, room temperature 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting 1 package instant dry yeast, approximately 2 1/4 teaspoons 1 1/4 teaspoons kosher salt Vegetable oil or cooking spray Filling: 8 ounces light brown sugar, approximately 1 cup packed 1 tablespoon ground cinnamon Pinch salt 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons Icing:
Ingredients 6 ounces garlic-flavored croutons 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon dried thyme 1/2 onion, roughly chopped 1 carrot, peeled and broken 3 whole cloves garlic 1/2 red bell pepper 18 ounces ground chuck 18 ounces ground sirloin 1 1/2 teaspoon kosher salt 1 egg For the glaze: 1/2 cup catsup 1 teaspoon ground cumin Dash Worcestershire sauce Dash hot pepper sauce 1 tablespoon honey Directions Heat oven to 325 degrees F.
Ingredients For sauce: 2 dried chipotle chiles, stems and seeds removed, diced 3 large garlic cloves , minced 2 1/2 teaspoons chili powder 1 1/2 teaspoons toasted cumin seeds , freshly ground 2 cups chicken broth 3 cups tomato sauce 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper For filling:
Ingredients 1 broiler/fryer chicken, cut into 8 pieces 2 cups low fat buttermilk 2 tablespoons kosher salt 2 tablespoons Hungarian paprika 2 teaspoons garlic powder 1 teaspoon cayenne pepper Flour, for dredging Vegetable shortening, for frying Directions
Ingredients 5 1/2 ounces old fashioned rolled oats 4 ounces all-purpose flour 3 tablespoons sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 3 large eggs, beaten 2 ounces unsalted butter, melted and slightly cooled 16 ounces buttermilk at room temperature Directions Heat a 10-inch saute pan over medium heat. Add the oats and cook, stirring occasionally, until toasted, about 3 minutes. Cool the oats in the pan for 2 to 3 minutes.