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A Four Course Meal - Yahoo Recipe Search
AllrecipesThis is a beautiful stuffed crescent braid! The filling tastes great and the presentation is beautiful. This is great for family gatherings and/or feasts of any kind. But, of course, can be made for a normal four family meal. For seasoning, I like adobo and non-coloring sazon goya.YummlyIf you have some stale bread in your pantry, you may be much closer to a delicious meal than you imagined. Mixed with a few basic ingredients, dry bread cubes can become knodel — traditional German bread dumplings. Sometimes called 'semmelknodel,' these dumplings are quick and easy to make. They're an inventive way to transform old bread into a warming side dish, or the base of a hearty a main course. Dry bread cubes are simply moistened with milk and eggs, and flavored with minced onion, fresh parsley, and some black pepper. This mixture is formed into balls, and simmered until fluffy. Knodels are particularly popular in Bavaria. They're an ideal accompaniment to traditional dishes like jägerschnitzel or rouladen. They're also in popular in Austria, in the Tyrol region especially, but you'll also find them in the most elegant restaurants of Vienna. The northern Italians even have a version of knodel, also in the Tyrol region. These are classic winter comfort food. In Germany and elsewhere, they are both a childhood favorite and a sophisticated, satisfying staple. Although hearty and satisfying, the ideal knodel are also light and fluffy. These tasty Bavarian dumplings are not at all tricky to make. But a few simple tricks will ensure great results. ## Tips And Tricks For Easy Knodel Preparation And Perfect Results _Start with dry bread:_ Knodel originated as a clever way to use up dry bread rolls so stale bread is the best base for light knodel -- they'll soak up a mixture of milk and egg. If you don't have stale bread, you can do what German cooks do: cut the bread into small cubes and toast them in the oven on a low temperature, much like croutons. Be careful to not let the bread cubes get too dark, but lightly browned bread cubes can give your dumplings a nice toasty flavor. _Use your judgement:_ While this knodel recipe provides the quantity of bread, milk, and eggs you need to make it, knodel recipes are flexible and forgiving and because all bread types are different, you may need a little more or a little less bread. Some bread is very airy and absorbent and can soak up lots of liquid. Other bread may be denser and need less liquid. What you are looking for is a mixture that will hold together nicely and form a smooth ball. If your mixture is too wet, the bread dumplings will fall apart as they simmer. If it's too dry, the dumplings may turn out to be dense and heavy. If you aren't sure you have the right consistency, go ahead and cook a test dumpling. If it falls apart in the water, you need to add a little more bread to help the mixture hold together. If the fully cooked dumpling is too heavy, you can loosen up the mixture with some extra milk. _Use a light hand:_ The key to making feather-light dumplings is a light touch. You don't need any special equipment to make knodel - just a large bowl and your hands. Mix the dough only until it comes together. Some of the bread cubes will remain intact, giving the finished dumplings a little texture. _Get your hands wet:_ Knodel dough can stick to your hands. Before you begin to shape the dumplings, make sure your hands are completely free of any traces of dough. Then get your hands nice and wet. This makes forming the balls much easier. You may need to periodically rinse your hands as you make the dumplings. _Smooth surface:_ Knodel dough is delicate. You want the dumplings to hold together as they simmer, so make sure the surface of your dumplings is absolutely smooth. Be careful not to leave any cracks or openings for water to seep into the dumpling and break it apart. This also ensures that your dumplings look great on the plate. _Simmer, don't boil:_ Easy does it with knodel, every step of the way. Just as you mix the dough gently, and form the dumplings smoothly, you'll want to cook them gently, too. A full rolling boil may break the fragile knodel apart. Before you start to cook, let the water boil to make sure it's hot enough. But then lower the temperature and wait for the bubbles to subside. Slide your knodel into gently simmering water, not boiling water. _Give them room:_ Knodel expand as they cook. Use a large pot to give your dumplings room to swell up and to cook evenly. Fill the pot about three-fourths full. The water temperature will lower as you add the dumplings and deep water will keep its heat better. But you also want to leave enough room for the dumplings. ## Versatile Dumplings There are many knodel recipes to suit every occasion and every taste. And you can easily customize your favorite recipe. For example, although most dumpling recipes call for white bread, you can use whatever bread you like, or even a mixture of breads, to make your bread dumplings distinctive. Most classic German knodel are served as a neutral side dish flavored with some onion and fresh parsley and little else. Semmelknodel can also be added to your favorite chicken soup to give classic American chicken and dumplings a German twist. You can also add meat to them -- some Austrian knodel recipes call for bacon or sausage for a dish that needs little more that melted butter to make it delicious. These simple bread dumplings can also turn a salad into main course fare, like in this recipe for Beet and Knodel Salad that takes its inspiration from traditional German cuisine. In this sweet and tangy salad, the boiled beets are tossed in a light honey mustard sauce. The savory bread dumpings, made with gruyere cheese for added flavor and texture, make an ideal accompaniment. Serve this German-style Beet and Knodel Salad on its own, or pair it with grilled meat.Food and WineThe first “fancy” meal I cooked for my husband Charlie way back in 1981 was from Craig Claiborne’s cookbook, and I’ve been cooking it ever since. It’s a beautiful French-style chicken breast poached in a wildly flavorful and decadent tarragon cream sauce. Definitely not everyday fare, but for those special occasions ... wow. I’ve made a few small revisions over the years, but the spirit of the recipe remains the same.In 1986, Charlie’s Mother was turning 70, and it had been a tough few years for her. Therefore, a big surprise celebration was in order. I offered to cook as delicious a meal as I could come up with. Now, realize I had never cooked for the woman who would become my mother-in-law. She was a proud North Carolina farm woman while I was, and remain, an urban Yankee actor. Needless to say, there was a lot riding on this meal. As the date approached, I was cast in a show and so couldn’t travel to North Carolina to cook.These days Charlie is a decent cook, but in 1986 his skills were ... limited. So we devised an emergency improvised cooking school. I gathered all of the ingredients, and he watched like a hawk as I made the dish. Then a few days later, we did the same again. And then he cooked it, with me standing over him, offering gentle hints. It was not bad. For the fourth try, I went to the other room of our two-room apartment, put on my headphones, and pretended not to worry as he made the dish entirely on his own. It was good! I was quite proud of both the teacher and the student.Fast forward to the dinner. By all accounts, Charlie’s rendition of the main course was stellar, and his mother was thrilled with her boys for going to all that trouble for her. (And yes, she came to consider me one of her boys, and it meant the world to me.) So, thank you, Mr. Claiborne, for both the dish and what it meant to my relationship with Harriet Otelia Browder.This version is my current update of my go-to recipe. Here, dried morels get a quick soak in hot water, which renders a super-flavorful broth that adds another layer of richness to the cream sauce. It’s classic, comforting, and just as good, if not better, than a warm hug on a cold day. I’m pretty sure Harriet would approve.YummlyRequiring just four simple ingredients, this puff pastry pizza makes for a quick dinner or appetizer. Using puff pastry is a unique twist on traditional Italian pizza dough, and creates a delightfully light and airy base for this recipe. Pizza sauce, spinach, and melted mozzarella sit atop a flaky puff pastry crust. You can choose to make your own sauce, or simply use a store-bought variety to cut down on the total cook time. This is the ideal meal for a busy weeknight—serve it with a big garden salad to complete the meal. You could also cut it into bite-size pieces or squares for a fun and flavorful appetizer. Feel free to double or triple the recipe, and prepare it ahead of time. Refrigerate the pastry for up to a day. If you opt to use frozen puff pastry sheets, you'll need to thaw them first. Thaw at room temperature according to the package or thaw them in the refrigerator for four hours before proceeding with the recipe. ## Variations Spice up your recipe by adding extra pizza toppings or using a different base. If you don't have spinach or mozzarella on hand, you may have other vegetables, protein, or a different type of cheese. You could make a variety of pizzas and serve them as appetizers for a fun movie night, a bridal shower, or game day! _Add protein:_ There are tons of options for adding protein to your pizza. Top with pepperoni slices, sausage, meatballs, prosciutto, or chicken. _Add other cheeses:_ While shredded mozzarella cheese is ideal for pizza, you can try fresh mozzarella cheese or mix in other cheeses like parmesan cheese, goat cheese, ricotta, Romano, or provolone. Use a combination of any of them, or simply sprinkle one type of cheese over the classic recipe. _Add vegetables:_ In addition to or instead of spinach, try adding cherry tomatoes, mushrooms, black olives, onions, or peppers. You'll want to first cook your vegetables for a few minutes over medium-high heat before adding to your pizza. _Add herbs:_ Fresh basil leaves, thyme, oregano, or parsley all make wonderful additions to this recipe. Add red pepper flakes to give your pizza a kick! _Harvest pizza:_ Instead of tomato sauce, try a base of pureed butternut squash, and add goat cheese, sage, and kale. _Hawaiian pizza:_ Top your pizza with cooked crumbled bacon, shredded pork, and chopped pineapple, with a drizzle of barbecue sauce. _Taco pizza:_ Try adding cheddar or pepper jack cheese, ground beef or carnitas, sour cream, and chopped scallions. _Buffalo chicken pizza:_ Another variety of a white pizza, add chopped buffalo chicken pizza, crumbled blue cheese, chopped scallions and a drizzle of hot sauce. _Roasted garlic pizza:_ Top your pizza with roasted garlic and basil. First, mince and chop your garlic cloves then roast them at 375℉ for 15 minutes. Drizzle with olive oil to complete the pizza. _White pizza:_ Instead of a red sauce, use an olive oil and ricotta base. Keep the spinach and mozzarella to complete the pizza. _Breakfast pizza:_ Heat up any leftover pizza the next morning and top with a fried egg for a delicious breakfast. _Go Gluten-Free:_ There are brands of gluten-free puff pastry available if you want to make this gluten-free, or you could make your own gluten-free puff pasty using all-purpose gluten-free flour. ## Recipe Tips _Don't panic about air bubbles:_ Because of the toppings, one small area of the pastry may puff up but don't worry. If it’s a very large air bubble, use a sharp knife to poke a small hole in it so that it will deflate. _Don't add excessive cheese:_ Adding too much cheese can prevent the pastry from puffing properly. _Let it cool:_ Be sure to let your pastry cool for 5-10 minutes after pulling it out of the oven before serving it. This allows the pastry to release some of those air bubbles that formed during baking, crisp up and, of course, helps you avoid burning your mouth on molten cheese! _Substitute pie dough for the puff pastry:_ Pie dough or regular pizza dough are great alternatives to puff pastry here if you have one of those options on hand instead. Make it ahead of time: Refrigerate for up to a day before baking and serving.Food.comMO is for mushrooms and onions. Canned mushrooms and the liquid were used because together they provide a natural source of flavor enhancement similar to MSG. The catsup, is of course optional, but it does add a desirable sweetness. Cooking is a creative sport. This recipe will serve four people, or one solo meal and enough cold meatloaf to make several more lunches.Food52Call them Yorkshire puddings or call them popovers (there's little difference); these beauties always take centre stage on a Sunday roast. I am a born and bred Yorkshire woman, so I make these most Sundays and have been doing so since my Mum taught me when I was just 9-years old. There is fierce rivalry amongst Yorkshire Pudding makers as to the best recipe - everyone has their own method - and size really does matter, the bigger the better it seems. Ten years ago, I wrote the world's first book dedicated to the puds - The Great Book of Yorkshire Pudding - now in is its fourth edition. This is my tried and tested recipe and so, so easy to make. 400,000 views on YouTube bear a testament to the recipe's success. Here in the UK, I am known as the Yorkshire Pudding Queen. Traditionally, the puds are served before the roast with hot gravy because looking back to when meat was costly (yes, even more than it is now), eating this carb-packed dish first would fill up empty tummies on the second course needed less meat. Here, it is a cultural, geographical choice, and you are more likely to see them served this way in Yorkshire. Don't keep them just for Sundays, though. They make a great midweek meal filled with sausages, a good Irish stew, or hot, spicy chilli. Children love them. Should you have leftovers (never in my house), they are so good cold smeared with a little jam, honey or Golden Syrup. Serve them as a dessert with a little ice cream - delicious. I hope you enjoy them.Food52Here’s a recipe that’s a quickie—quick to put together and not too long to cook. The “main course” is chicken legs (although you can use breasts; see below) and the “sides” are roasted baby potatoes and mushrooms with shallots and garlic. The flavorings are simple: oil, balsamic vinegar (a brand just a step up from the most basic makes a better dish), and fresh herbs. And what comes out of the oven is seductive. It’s the perfect recipe for a during-the-week meal after a crazy-busy day, although it’s just as good on the weekends, when you’ve got more time but might want to spend it away from the kitchen. If you’ve got a crowd coming, double the recipe and use two pans. A Word on the Chicken: I like to use whole skin-on legs for this dish. If you prefer breasts, I’d suggest you skip cutlets and go for bone-in breasts—buy two split breasts for four people. Sheet-Pan Supper: Balsamic Chicken with Baby Potatoes and Mushrooms is excerpted from Everyday Dorie, copyright © 2018 by Dorie Greenspan. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.Food52Egyptians love to stuff almost any vegetable -- grape leaves, of course, but also zucchini, potatoes, eggplants, peppers, and even tomatoes. Most local Egyptians have never met a stuffed vegetable they didn't devour, although everyone has their personal favorites. Each recipe has slight modifications to suit the flavor profile -- but they're all filling, delicious, and comforting. My husband's favorite is stuffed cabbage, sometimes called "Malfouf" in the Palestinian, Syrian, and Lebanese kitchen. Cabbage is a little tricky to work with because you have to disassemble the entire head, but do not be discouraged! We are going to go step-by-step to break down the process into bite-size pieces :) You want to choose a large head of regular cabbage (not Napa). You should look for ones with dark green leaves on the outside that is "loose" and not a very compact cabbage. The recipe is in four parts: 1. Braise the cabbage leaves to half-cook them 2. Prepare the stuffing mix 3. Roll the cabbage and stuffing, layering in the pot 4. Cook Yes, it is a labor of love. I make this once a year :) The recipe is from my mom, grandmother, and our hometown of Beni Suef. When I was younger, my mom was busy with her medical practice, and sometimes my grandmother would send over stuffed cabbage in a big 'ole plastic bag. It's impossible to eat this and not remember my grandmother's amazing food. The combination of sweet cabbage with fragrant cilantro, parsley, and dill makes for a complete meal in one bite. I hope you give it a try -- this is really fun to make as a family or with your kids! Bel hana wel shefa (Arabic: enjoy it with happiness and good health)!AllrecipesThis is a great recipe for a quick four ingredient chili for those cold nights when the kids have hockey or any sport and you have to run around! Of course, adding cheese and onions if you have time will enhance this meal, as will saltine crackers. Enjoy!
