Best Garlic BreadWhen it comes to garlic bread, my wife and I are 100% in. In this recipe, I make it super easy to make and it will always turn out a thing of perfection.
I added cheese to it, to make it even better, and when it comes to the crunch, it is out of this world. Just think of the butter and garlic mixed together and with cheese, it's one delicious meal.
Let me know how yours turned out and what kind of topping did you use.
Ingredients
1 - Long french bread (fresh)
1/3 cup - Butter, unsalted
5-6 cloves - Garlic, minced
1 1/2 pinch - Oregano
1/ 2 tsp. - Hot chili flakes
1/4 tsp. - Salt, kosher
As needed - Mozzarella, shredded
Toppings - Chopped parsley, chives
Bake - Grill on middle rack at 350 Farinahight for 10 to 15 minutes.
Orange Cake loaf cake, easy to make, fast, and too severe. The orangery juice with its pulp and peel makes this recipe special. The sweet bitterness gives it the perfect taste between sweet and tangy. I can eat this all day and let me tell you that it did not last, in fact, it disappeared in less than two minutes at my friend's party. Just shows you that when you make this cake, please make two....:)
Ingredients
1 lg. - Orange with the peel, washed and chopped
3 med. - Eggs, slightly beaten
1/ 3/4 cups - All-purpose flour, sifted
2 1/2 tsp. - Baking powder
1/3 cup - unsalted butter, softened
1/3 cup - Plain yogurt
1 tsp. - Vanilla extract
1/4 cup - Milk (as needed)
There is nothing better than the smell of buttered French Toast with a hint of cinnamon coming from your Kitchen. What a special treat it is to have this dish to start your day.
All in all, this is one of my favorite dishes for breakfast, so easy and fast to make. Now with all the different toppings that you can have, makes this the perfect "start for your day". As for me, it is butter, cinnamon, and the best of the best "Canadian maple Syrop".
Go ahead and try this awesome recipe and please tell me what did you add for the toppings. ***********************************************************************************************************
Recipe;
4 Slices - Sliced toast bread or any other type of bread.
1 - Egg
1/2 Tsp. - Vanilla extract
1/4 Cup - Milk
Butter as needed
Toppings;
Butter
Cinnamon
Maple syrup
Icing sugar
Any fruit
What other breakfast can you make for your family that is so fast and easy. This combination of the bread, egg, and toppings, makes this an outstanding dish.
Make sure that you beat the egg mixture, very well until it is velvety smooth. Use a large plate to lay down the bread slices to soak up all the mixture evenly.
Let the bread slice soak for at least 5 minutes or longer. In this way, the mixture will be soaked into the middle of the bread and thus making it moister all around.
Once you add the bread, do not move it for about a 1/2 minute, so the mixture will solidify to the bread. If you move it at this stage, then it will go all over the place and make a mess.
Now go ahead and add your favorite toppings and make it your way. Do not forget to make extra because your family will ask for more and you do not want to run out.
I remember when my Girlfriend took me to a restaurant in Krakow Poland for the first time that served a very strange pierogi. It was on display and it looked like something I never saw before. Being, at least 2 feet long I thought, how can they make any money just selling this funny mushroom breadstick.
As it turned out, it was really a great meal, and I have to say that the place seemed to be full all the time, everyone gobbling the thing down. It was quite an experience and I have to admit that I did go back a few times.
That is why I just had to come home and copycatted the recipe. Now that was not easy, but I stuck to it and it came out awesome like the real thing. it may not be as long as theirs but just as tasty.
Go ahead and try it, I am sure that it will be a pleaser. Please let me know how yours turned out.
************************************************************************************************************* Recipe: 1 lbs. - Button or any type mushrooms
1/2 Cup - Butter
1 - Medium - Onion
1 Tsp. - Vinegar
1/2 Tsp. - Salt
1/2 Tsp. - Pepper
Topping
1 - Egg yolk
Splash of water.
Black cumin as needed Dough
Ready-made or homemade
2 cups - All purpose flour
1 Pkg. - Yeast
Pinch of salt
Splash of milk
2 Tsp. - Cooking oil
Water as needed For more information please see the video below;
It is very important to let most of the water to evaporate from the mushrooms. I would say about 90% of it. Please do not think of draining the excess water and being done with it, because that is where the flavour is and I want to keep it in the mushroom, not down the drain.
Keep the mushroom piled in the middle and that will make the drying process go faster.Keep on stirring on the sides and piling it.
Only add the butter and vinegar when the water has evaporated. If you skip this process, then your mushrooms will be very soggy and have no taste.
To make your life easier you can buy the ready-mix dough at your Supermarket or you make it from scratch. Here I used my food processor to mix up my dough then I let it rest for about 2 hours.
Your dough should be as thin as possible because you do not want a large puffy crust but a nice smooth and round finish.
Now you do not have to use the cardboard stencil like I did here, but I find this keeps them the same size. It takes out the guessing game of trying it free hand.
Make a line with your mushroom mix and please try not to spread it around too much because then it will make it harder to lock in the dough with mushroom at the sealing point.
If you find that the dough slices have shrunken a bit, then just roll it a few times to get it back to its shape.
Now just roll it over and tap it in. making sure that the mushroom is in the rolled part.
Just roll the whole thing over and there you go, a perfect breadstick.
Here I am using cornmeal so the dough will not stick when I am baking it. Now you can use other methods or even baking papers.
Add the egg wash to the tops of the sticks. Now I usually do not do the sides because I find that the yolk accumulates at the bottom of the breadstick and burns during the baking. So I just cover the sides.
Now to top it off "The Black Cumin". This gives a nice around taste to this dish and this type of cumin is good for you. It just finishes it off to a perfect Breadstick.
Your friends and Family will all love this recipe.
That I promise. *************************************************************************************************************
Mushroom Breadsticks - Pierogi Szwedzkie
Video
Now If You Liked This Video Then You Will Love These. By: Cookingaround
Now what could be better than a nice piece of roti bread to go with your Indian dish’s or
really any other one. I like this bread so much that sometimes I have it with
just jam or try adding some cheese to
the top and put it under a grill for
about 30 seconds.
I ‘am sure that you will find this recipe so easy
that you will be making it again and again.
Try it you will love the simplicity and
the simple taste that goes with everything.
Roti has to be one of the simplest bread recipes I know, just a few things from your Kitchen and your off. Make extra for you will need it for it disappears fast.
In India and other places they use there hands to mix the dough. Now I really believe that does a better job of mixing and I have to confess that I do use the method, but because of touching my camera and taking some scenes over again it would cause problems with sticky dough on my hands.
Don't sweet, for you do not have to over work the dough, if fact too much kneading will give it a tougher texture. Just get it to a point that it will not stick to your fingers nor your roller.
First roll it into a ball and press it with your fingers into a round flat disk. By using a roller or even a bottle will work-out just fine, also do not worry of it does not turn out perfectly round, it's all good.
Get a heavy fry pan and make sure the heat is up high, but keep an eye on it for it can burn really fast. In Indian they have a special flat pan (called Tawa) the makes the perfect roti every time, but when you do not have then we use the next best thing.
I like to roll it around a open flame on a gas stove, but if yours is electric then it work also work. Now you will have to keep the heat setting down lower and move it around more because of the hot rings. Either way it will turn out great and everyone will love them.
Green Onion Bread Chinese
style, now what could be better than this simple fast bead recipe. I know it does not look like the bread that you
are use to, but it is awesome, has flavor
and goes with about anything you can make up.
Try it on its own or as an appetizer,
just cut them up into squares and add really any topping and there you
go “bang” the cheers from your Party. The best part is if you need more you can make
it real fast. Make some extra for the freeze really well, just let them thaw for a few minute and toss
them into the toaster and there you go.
1 Cup - All purpose flour.
3 to 5 Stems - Green onions
1/2 Tsp. - Caster sugar
1/2 Tsp. - Sesame seed oil
1 Tbsp. - Cooking oil
1/2 Tsp. - Salt
1/2 Cup - Water as needed.
Remember to add a little water at a time for you want the dough not to stick to the sides of the bowl and turn into a ball. If you add too much water then just add some more flour.
After you added the oil mixture to the dough then add as much as the green onions as you like. Go on try it also by a dding some minced garlic and really bring up the flavour.
Now at this point you should let the bread rest for about 15 to 20 minutes for the dough to rise just a bit, but it will not rise much because there is no yeast. Also when you get them at this point you can freeze them and use them at a later date.
Keep an eye on the temperature it should be on med. high and there will be a little smoke. Before the first flip you should see a slight light browning half way up the side of the bread. Do not worry about flipping it over a few times for it will not hurt it, but do not press down on it.
An Old Fashion Way to make this awesome Banana Bread, moist and smells out of this world, bet you can not eat just one piece.
In this recipe, I show you how to make simple and fast cakes for when you do not have a lot of time on your hands. I can really get all the ingredients ready and in the oven in as little as 20 minutes when you get the hang of it. So are my other cakes dishes, so fast and easy that it will surprise you.
It's so easy to make and really fast and guess what? next day it's even better and better tasting. Perfect for that picnic treat of over a cup of tea with your friends...
Be careful on the amount of milk you add to the mixture. Add a little at a time until you get a smooth mixture that is not runny and it should just drip on your spoon not runny. Add more flour if you added too much liquid.
Also, later when you add the bananas to the mixture it will contain a lot of moister and that will bring up the batter to the right consistency for baking.
The best time to use the banana for this recipe is when the skin turns black, for that is when it is the sweetest and a perfect taste for this cake.
I would not advise to use non-ripe ones. The next best thing is to use one that is spotted, it will not be as sweet but if you can not wait because you need it know, then go ahead.
Here I am adding walnuts but really you can add anything that you like.
Any type of nut will do, even dried fruit, sunflower seeds, raisins, etc, it is endless on what you can do with this recipe.
When it comes out of the oven, do not try to remove it out of the pan until about 10 minutes later. For if you remove it too soon then it could break apart.
If you find that the bread is sticking just use a toothpick to run along the side and down th bread and that will loosen it up.
After it has been removed, then allow it to cool on a rack to give it an even airing all around the cake.
