Saturday, April 27, 2013
Friday, April 26, 2013
To assemble the Crunchwrap Supreme. Warm flour tortillas. Place 1 tortilla out on your work station. Add a spoonful of the meat mixture to the center and top with nacho cheese. Top the meat and cheese mixture with a tostada, and then place 1 Tbsp. of sour cream on top. Add marinated tomatoes with taco sauce and shredded lettuce on top. Working counter clockwise, fold the edges of the tortilla up over the meat, cheese, tostada, tomato and lettuce pile. Continue to fold until it is completely wrapped and in the shape of a hexagon.
Heat a medium skillet over high heat and spray with cooking spray. Fry the Crunchwrap Supreme on each side for about 1-2 minutes, until golden brown. Serve with a side of taco sauce.
Full article from The Daily Meal
Thursday, April 25, 2013
- For the Dough:
- 1/2 cup warm water
- 4 teaspoons active dry yeast
- 1/4 cup sugar
- 1/2 cup milk
- 2 ounces (1/2 stick) unsalted butter
- 2 large egg yolks
- 3/4 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- 1 1/2 to 2 (11-ounce) cans poppy seed filling
In a small bowl, combine 1/2 cup warm water, yeast and 1/4 cup sugar and set aside. Scald milk and stir in butter until melted. Let cool slightly. Add egg yolks and mix. Transfer to a large bowl or stand mixer and add yeast mixture, combining until mixed.
Add flour and salt a little at a time to make a soft, sticky dough. Knead on medium speed until a smooth dough forms, about 8 minutes. Cover and let rise until doubled (about 1 hour).
Punch down dough and turn out onto a lightly floured surface. Roll into a rectangle that measures about 10 inches wide by 20 inches long. (Dough should be about 1/4- to 1/2-inch thick). Spread poppy seed filling over dough leaving a 1-inch border on each of the shorter ends. Brush shorter ends with egg wash. Starting from shorter end, roll dough, jelly-roll style, into a tight log.
Press ends of rolled dough to make a neat log about the length of the prepared pan. With a sharp knife, cut log of dough in half lengthwise. Watch the Chef's Technique. Carefully twist the two pieces of dough together and place into prepared pan.
Monday, April 15, 2013
Friday, April 12, 2013
Oven Roasted Tomato Sauce: (or store-bought pizza sauce)
- 4 cups grape or cherry tomatoes, halved
- 1/2 cup chopped onion
- 2 cloves garlic, whole
- 1/2 tsp. oregano
- 1 tsp. kosher salt
- 1/2 tsp. red pepper flakes
- 1/2 tsp. sugar
- 1/4 cup olive oil
Monday, April 8, 2013
Friday, April 5, 2013
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