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Bullseye BBQ Sauce
| Copycat Complete
Cooking receipe to make Bullseye BBQ Sauce under category Copycat Complete. You may find some video clips related to this receipe below.1/2 Cup chopped onions1 can tomatoe sauce - 8 oz.1 Cup water1 1/4 Cup ketchup2 Teaspoon brown sugar2 Teaspoon prepared yellow mustard1 Teaspoon olive oil1 Teaspoon
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red wine braised portobello mushrooms with thyme polenta
| General Recipes
Cooking receipe to make red wine braised portobello mushrooms with thyme polenta under category General Recipes. You may find some video clips related to this receipe below.red wine braised portobello mushrooms with thyme polenta8 portobello mushrooms olive oil for frying 2 carrots peeled and finely
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Ultimate Chocolate Chip Cookie
| Chocolate Swap
Cooking receipe to make Ultimate Chocolate Chip Cookie under category Chocolate Swap. You may find some video clips related to this receipe below.Ultimate Chocolate Chip Cookie(makes small double batch) 1 1/2 c. of Butter flavored Crisco 2 1/2 c. firmly packed brown sugar 2 tbsp. of vanilla (pure or
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Mustard Baked Chicken with Pasta Recipe
| Pasta
Type: Mustard Baked Chicken with Pasta Free Cooking Recipe - Pasta Try this one! Ingredients / Directions 8 chicken pieces4 tbsp buttermelted4 tbsp mild mustard2 tbsp lemon juice1 tbsp brown sugar1 teaspoon paprika3 tbsp poppoy seeds14 ouncesfresh pasta1 tbsp olive oilSalt and pepper
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Type: Quick Puff Pastry Free Cooking Recipe – Pies And Pastries
It’s alright!
Ingredients / Directions
3 cup(s) Unbleached
all-purpose flour plus
extra flour for rolling dough
1 cup(s) Bleached cake flour
1 1/2 teaspoon Salt
6 1/2 stk Unsalted butter each stick cut
into 16 to 20 small pieces
chilled
1 cup(s) Ice water – (abt)
On work surface
preferably a large marble board
measure out flours and salt and combine. Add chilled butter all at once
tossing to coat pieces in flour. Mixing rapidly with your hands
flatten butter into lima bean-size pieces. Begin adding ice water
a few drops at a time
lifting and turning dough until it begins to come together. Using a dough scraper pat dough into a rough rectangle
18 inches long and about 6 inches wide
with short side facing you. Dough will be messy and unmanageable. If butter softens too much during initial mixing
transfer entire work surface to refrigerator and chill.
When dough has come together in a rough rectangle
fold bottom third up to middle
then fold top third over both layers
as if you were folding a letter. Scrape any excess dough to side and flour work surface well. Turn dough package 90 degrees to right
so top layer of dough could open like a book. Using a floured rolling pin
roll dough vertically into another 18- by 6-inch rectangle
with short side facing you. Fold again in thirds. Wrap dough in wax paper and refrigerate at least 20 minutes until dough is firm enough to roll again. Turn 90 degrees to right. This is the second turn.
Repeat rolling out
folding and turning 4 more times
refrigerating again after the 3rd and 5th turns; after 5th turn
chill at least 45 minutes
if possible. Dough can be made ahead up to this point and refrigerated for 2 days
or frozen. After 6th turn
dough is ready to roll out into desired shape.
This recipe yields about 2 3/4 pounds dough
enough to roll out to a 1/4-inch thick 12- by 36-inch rectangle.
