Making It
2018
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Baking It Season 2 - Yahoo Recipe Search
Food.comThis chicken is herb seasoned and baked in a marinade. These ingredients give the chicken a very dark color but the taste is simply amazing and you will not believe how good it smells while it is baking! Succulent is the word my husband uses to describe it and he requests it quite often. My four children love it too and I have to bake two chickens each time I make it. They leave nothing but the bones! One try and it will become one of your favorites too.YummlyReally good flavor! It only raised about 2 1/2 inches after baking…but I goofed and added the garlic and herbs with the flour mix before rising instead ofYummlyIf you can't make it to the Big Easy for Carnival season, bring the Big Easy home with this traditional king cake recipe. Made with brioche dough, filled with cinnamon, and topped with icing and sugar to represent New Orleans' biggest day, this is the sweet treat you want to make to close out Mardi Gras. The recipe is a Yummly original created by [Sher Castellano](https://www.yummly.com/dish/author/sher-castellano). Mardi Gras, also known as Fat Tuesday, calls for feasting — for instance, on king cake. If you've never actually eaten a New Orleans king cake, the one caveat is that it's not like a regular cake. There are different versions around the world, but the ones made for a Mardis Gras celebration are made with a sweet brioche dough (it calls for eggs, sugar, and yeast in addition to the flour) shaped into a ring. Just looking at one can be intimidating, but this recipe is very straightforward. It's kind of like a cinnamon roll decorated with sparkly tinted sugar in typical French Quarter fashion for a true Mardi Gras king cake. And let's not forget the king cake baby! Each cake for Fat Tuesday should have a plastic baby baked inside, if you're following tradition. Whoever gets the piece of cake with the baby in it gets to make the next king cake or throw the next king cake party. If you're sold on this simple king cake recipe, here are a few things to keep in mind to execute this recipe successfully: __Dough:__ Even though this is a yeast dough, it only requires one rise -- which is much easier than most yeast doughs. Another thing to note is that if you're using yeast from a packet, you'll need two packets, but you won't use it all. Each packet holds 2-1/4 teaspoons which is a little less than the 1 Tablespoon this recipe calls for. __Shaping The Dough:__ After you roll out the dough, transfer it to the parchment paper-lined baking sheet before you fill it and shape the dough into a ring. If you shape it before you put it on the baking sheet, you're at risk for dropping it or it will lose its shape and the filling. __King Cake Baby:__ Because this recipe has a thick layer of cinnamon rolled up in the dough, the baby is protected from the heat of the oven and won't melt. Where to buy the baby? We bought a pack of them on Amazon. Just search for "King Cake Baby." This cake is more delicious than you would expect -- you can't really go wrong with an iced cinnamon roll! The only challenge might be resisting the king cake tradition for Mardi Gras season next year. But now you know you don't have to travel all the way to Louisiana to get one.Food52I love persimmons. I first ate one about 2 years ago when my roommate at the time handed me a slice of something orange and a bit slimy and said, "Here, eat this," and since then, I've looked forward to persimmons in their season almost as much as I look forward to summer peaches. But just as I turn to pies and cobblers when the bounty of fresh peaches becomes too much for plain eating, sometimes I find persimmons need a bit of baking to keep them interesting through the season-hence, this bread. I suppose you could bake it in a loaf pan if you wanted, but the skillet maximizes surface area and leaves you with more caramel crust which is, in my opinion, the best part of any sweet quick bread. The recipe was adapted from a whole bunch of such quick bread recipes -- I can't say I came up with the general formula, but the exact proportions here are all mine.Food.comThis is my own recipe that I have made for over 25 years, I have made these for weddings, socials and large get togethers and everyone loves them --- I have two large cabbage listed as you will need extra cabbage leaves to line the bottom and top of the pan to prevent the rolls from over browning which may happen during the long cooking time --- cooked rice will also be fine for this and if you like lots of rice you may increase amount --- make certain that the heads of cabbage are frozen then completely thawed before starting this recipe, this will allow for easy removal of the leaves, allow the frozen cabbage heads thaw at room temperature overnight in bowls --- to save some time I most always remove the cabbage leaves a day ahead and refrigerate in a bowl and you may even prepare the ground beef mixture a day ahead so the following day just mix the sauce roll and cook --- for these cabbage rolls I do not precook the ground beef it will cook thoroughly in the oven --- I have listed the sauerkraut as optional if you are a sauerkraut-lover then add it in I most always do it really adds extra flavor to the cabbage and you may use more than 1/2 cup if desired --- the amounts listed will fill a 13 x 9-inch pan very full or even better so you do not over crowd the rolls a larger pan may be used or use two pans and freeze one for another meal, just thaw overnight in the fridge then allow to sit at room temperature for about 2 hours then cook as stated --- if you like lots of sauce then you may double amounts but I would suggest to make it in a larger baking pan if you are doubling the sauce.YummlyI read other reviews and really glad I seasoned the chicken before baking. I sprinkled Brew Pub Chicken seasoning on it and it made the dish! Otherwise I believe itFood52The French take their cherries seriously. When it's Le Temps de Cerises, or "cherry time"—the name is the title of an 1866 Paris Commune song—the declaration shows up everywhere, even in fashion. If you love cherries, there's no time like Le Temps des Cerises to find cherry-dotted scarves, skirts, shirts, ties, dresses, and even cherry pom-poms for your hair. And, of course, there are cherries in the market—but the season is short. One June my husband, Michael, and I were in Alsace, where cherries—red and sweet, sweet and sour—are abundant. The day we arrived, we stopped at a roadside stand and bought big, fat red cherries and lovely pink and cream Rainiers (like Queen Anne cherries). They were the best we had ever tasted. The next day we drove around trying to find the stand again, and when we did, the Rainiers were gone. Not sold out. Gone. And it seemed to be the end of their run everywhere in Alsace. When we got back to Paris, there were no Rainiers, but there were plenty of chubby red cherries that I turned into this tart, which has an almond cream based flavored with Alsace's favorite eau-de-vie, kirsch. And, since Alsace is the land of streusel, I finished the tart with a crumb topping. The tart was so good—and Michael loved it so much—that I made it again and again, until the market was out of cherries and it was le temps for peaches. A word on the cherries: I like to make the tart with whole pitted cherries. I love the look of the full rounds. Instead of using a cherry pitter, you can pit the cherries with a chopstick—just push it straight through the fruit. Or use halved cherries, pitting them after you halve them. And a word on shape: If you'd like to make a square tart, use a 9- to 9 1/2-inch square pan with a removable bottom. The proportions of filling and topping are the same for both square and round tarts. Storing: I think this tart is best served at room temperature on the day it is made, but my husband disagrees. As much as he likes it just made, he really likes it after it's spent a night in the refrigerator. He's not wrong about the chill—the chart is very good cold. So, if you'd like, you can keep it covered in the fridge for up to 1 day. Reprinted from Baking Chez Moi (Houghton Mifflin Harcourt 2014).Food52Inspired by Heidi Swanson’s baked quinoa cakes, these pack in a 1/2 pound of raw mustard greens. Any quinoa will do here, though I find the red visually appealing. Kale, broccoli rabe, or chard could be substituted for the mustard greens. The original recipe calls for feta, which would be really nice, too, as would many cheeses. If you wish to bake these, which will yield a slightly dryer, eggier-tasting patty (almost frittata-like), preheat the oven to 400ºF. Line a baking sheet with parchment paper, a Silpat, or grease it lightly with oil. Place as many ball as you wish to bake on the prepared pan. Flatten gently with your hand to form a patty. Season with salt and pepper to taste. Bake for 18 to 20 minutes, until lightly golden and cooked through. The mixture can be prepared ahead of time and stored in the fridge for days. It's best not to form the patties ahead of time, however, because the juices from the greens begin to seep out. I like to serve these with a slightly sweet, tahini-yogurt sauce. You could also simply stir together greek yogurt and sriracha and season to taste with salt.Food.comI have made these with both cooked turkey or chicken, please use only Campbell's Cream of Chicken Soup for this any other brand of soup will not produce the best flavor! This recipe can easily be doubled but you will need to bake it in two 13 x 9-inch baking dishes --- if you prefer lots of sauce, then use 3 cans soup with 1-1/2 cups sour cream and increase the cheddar cheese slightly.
