Almost-Famous Tomato, Basil and Mozzarella Flatbread Sandwiches Recipe : Food Network Kitchen Directions Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl. Let sit until foamy, about 5 minutes. Whisk the flour and 1 1/2 teaspoons salt in a large bowl. Add the yeast mixture and olive oil and mix with your hands into a smooth dough. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour. Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Brush 2 baking sheets with olive oil. Meanwhile, position racks in the middle and lower thirds of the oven. Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing. Photograph by Kang Kim
Almost-Famous Spicy Fried Shrimp Recipe : Food Network Kitchens Directions Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside. Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Toss the shrimp with the prepared sauce. Photograph by Stephanie Foley
Almost-Famous Rosemary Bread Recipe : Food Network Kitchen Directions Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes. Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms. Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. Brush a large bowl with olive oil. Brush 2 baking sheets with olive oil. Preheat the oven to 400 degrees F. Photograph by Lisa Shin Recipe courtesy of Food Network Magazine
100 Famous Restaurant Recipes You Can Replicate at Home | Eating out is becoming a more and more popular phenomenon. With fast food taking only minutes out of a day and costing a few dollars, it can be convenient. Likewise, fine dining is also on the rise and can put a considerably larger dent in your wallet. Until the internet came along and provided those with the ability to reproduce recipes and post them for the world to see. Famous Appetizer Restaurant Recipes You Can Replicate at Home Start your meal off the famous way with the help of these recipes. 1. 2. 3. 4. 5. 6. 7. 8. Famous Soup Restaurant Recipes You Can Replicate at Home Instead of a cup or bowl, make an entire pot of your restaurant’s favorite soup with a peek below. 9. 10. 11. 12. 13. 14. 15. Famous Salad Restaurant Recipes You Can Replicate at Home Dressings, veggies, and more are featured in these famous restaurant recipes. 16. 17. 18. 19. 20. 21. 22. 23. 24. Famous Chicken Restaurant Recipes You Can Replicate at Home 25. 26. 27. 28. 29. 30. 31.
Braided Spaghetti Bread » The official blog of America's favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!
Top Secret Restaurant Recipes: Red Lobster's Cheddar Biscuits <br/><a href=" US News</a> | <a href=" Business News</a> Copy Order an entrée from America's largest seafood restaurant chain and you get a basket of some of the planet's tastiest garlic cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. The problem with making biscuits using a baking mix is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. Ingredients: 2 ½ cups Bisquick baking mix ¾ cup cold whole milk 4 tablespoons cold butter (1/2 stick) ¼ teaspoon garlic powder 1 heaping cup grated cheddar cheese Bush on Top: 1. 2.
Cheesy Garlic Biscuits a la Red Lobster – Step by Step Easy Recipe I posted about these amazingly delicious biscuits in September, but the post isn’t very complete, I didn’t give you my actual recipe, and the picture is somewhat lacking. So I decided to take pictures when I made them last weekend and give you a play-by-play with photos. So here’s the copycat recipe for Cheddar Bay Biscuits (I think that’s what they’re called at Red Lobster, yes?) (One note, I doubled the recipe, so the pictures show twice as much stuff as what I’m telling you.) Set your oven to 400 degrees Fahrenheit and spray a cooking sheet with nonstick spray. Dump into a bowl: 2 cups of buttermilk biscuit mix (like Bisquick or Jiffy mix), 1/2 a teaspoon of garlic powder, and 1 to 1 1/2 cups of shredded cheddar cheese. Stir everything together. Pour in about 2/3 cups of milk. It gets pretty thick, and you can add a little more milk if you need to. And get my hands a little dirty. OK, now wash your hands and use the two-spoon method to drop lumps of the dough onto your cookie sheet.
Pepperoni Pizza Puffs If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. I guess I have an affection for it too, but we don't indulge too often. So when my kids came home from school and I had this afternoon snack waiting for them, they were pretty excited to be having pizza at 3 PM. These are the simplest, yummiest little bites. If you have a mini muffin pan you are good to go. Preheat oven to 375o. Stir the batter and divide among the mini-muffin cups. Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Print Recipe Ingredients 3/4 cup all-purpose flour3/4 teaspoon baking powder3/4 cup whole milk1 large egg lightly beaten 4 oz shredded whole milk mozzarella4 oz pepperoni, cut into small cubes1/2 cup pizza sauce2 Tablespoons finely chopped fresh basil Directions Preheat oven to 375 degrees F.
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight.