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Edamame & Cranberry Toss Japanese cooking recipe
| Japanese
Ingredients 2 tablespoons unsalted butter 2 tablespoons finely chopped green onions 2 tablespoons lime juice 2 tablespoons soy sauce 1 tablespoon maple syrup 2 teaspoons wasabi paste 3 cups shelled edamame, thawed 1 1/2 cups dried cranberries Directions 1In large pan over medium heat, melt b
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Tea - MYSHOT NERVES TEA!
| Teas 2
Cooking receipe to make Tea - MYSHOT NERVES TEA! under category Teas 2. You may find some video clips related to this receipe below.MYSHOT NERVES TEA!Uses:Sleeplessness and InsomniaJob-related stressPanic attacksUncontrollable urge to tie your own children in their beds :)2 parts Chamomile1 part Jas
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Coconut-Peanut with Chicken Recipe
| Appetizers
Type: Coconut-Peanut with Chicken Free Cooking Recipe - Appetizers All good! Ingredients / Directions 3/4 cup(s) cocktail peanutsfinely chopped in food processor (almost ground) 2 cup(s) sweetened coconut flakes 1/4 cup(s) flour 2 eggs 1 lb chicken breasts without skincut in 1" pieces
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FRUIT SEASONINGS
| Everyday Recipes
Cooking receipe to make FRUIT SEASONINGS under category Everyday Recipes. You may find some video clips related to this receipe below.FRUIT SEASONINGSApples Allspice, Anise, Caraway Seed, Cardamom, Cinnamon, Cloves, Ginger, Nutmeg, Almond Extract, Lemon ExtractBananas Allspice, Cinnamon, Ginger, Nut
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Type: Danish Pastry Free Cooking Recipe – Bread
Wow!
Ingredients / Directions
2 cup(s)s unsalted butter
softened
2/3 cup(s) all-purpose flour
2 1/2 cup(s)s milk
1/2 cup(s) white sugar
2 teaspoons salt
4 1/2 teaspoons active dry yeast
8 cup(s)s all-purpose flour
2 eggs
1 teaspoon lemon extract
1 teaspoon almond extract In a medium bowl
cream together the butter and 2/3 cup(s) of flour. Divide into 2 equal parts
and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
In a large bowl
mix together the dry yeast and 3 cup(s)s of the remaining flour. In a small saucepan over medium heat
combine the milk
sugar and salt. Heat to 115 degrees F (43 degrees C)
or just warm
but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs
and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup(s) at a time until the dough is firm and pliable. Set aside to rest until double in size.
Cut the dough in half
and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough
and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle
then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle
and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
Remove from the refrigerator one at a time
and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm
the dough will become difficult to manage.
To make danishes
roll the dough out to 1/4 inch thickness. the dough can be cut into squares
with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or
fold the piece in half
cut into 1 inch strips
stretch
twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet
and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
Bake for 8 to 10 minutes in the preheated oven
or until the bottoms are golden brown.
