Novi recepti

Puranji Sloppy Joes v skledi za pecivo

Puranji Sloppy Joes v skledi za pecivo


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Služenje neurejenega Joeja v skledi za perece res popelje na drugo raven!VEČ+MANJ-

Posodobljeno 25. novembra 2014

Testo za perece:

2 1/4

žličke aktivnega suhega kvasa

4 1/2

skodelice nebeljene večnamenske moke

4

žlice masla, stopljeno

Rastlinsko olje ali razpršilo za kuhanje

1

velik rumenjak + 1 žlica vode (za pranje jajc)

Sloppy Joes:

4

jalapenos, narezan na kocke (če želite manj pikantnega, odstranite semena)

6

unč Muir Glen ™ organska paradižnikova pasta

28

unč Muir Glen ™ pečen zdrobljen paradižnik na organskem ognju

2

žlice Worcestershire omake

Nariban sir, za preliv

Skrij slike

  • 1

    V skledi ali skledi stojnega mešalnika zmešajte vodo, sol, sladkor in kvas. Pustite stati 5 minut ali dokler se rahlo ne peni.

  • 2

    Dodamo stopljeno maslo in moko, nato pa testo premešamo s kljuko za testo ali ročno gnetemo 4-5 minut, dokler se testo popolnoma ne odmakne od robov sklede.

  • 3

    Testo damo v rahlo namaščeno posodo, pokrijemo in pustimo vzhajati, dokler se ne podvoji, približno 1 uro.

  • 4

    Ko se testo skoraj podvoji, zavrite 10 skodelic vode in sode bikarbone.

  • 5

    V manjši skledi stepemo rumenjak in vodo za pranje jajc.

  • 6

    Ko testo vzhaja, ga odstranite iz posode in ga razdelite na 6 kosov. Vzemite enega od kosov testa in ga zelo ravno razvaljajte. Preostale koščke testa vzemite in jih razvaljajte v dolge tanke vrvi. Poskusite jih narediti s premerom le 1/2 palca ali manj. Iz ravnega kosa testa izrežite krog in ga namažite z vodo. Začnite od sredine z eno od vrvi za testo in jo spiralo navzven na ravnem testu. Pritisnite za tesnjenje. Testo spustite v vrelo vodo in kuhajte približno 30 sekund. Odstranite iz vode in pustite, da se posuši 1 minuto, ko ponovite postopek.

  • 8

    Ramekin, varen v pečici, položite na pekač in razpršite ali namastite. Spiralo testa položite na ramekin plosko stran navzdol, da tvori obliko sklede. Ko so vse posode postavljene, jih namažite z jajcem in jih posujte s perecem ali morsko soljo. Pečemo 12-15 minut, dokler lepo ne porjavi.

  • 9

    Medtem naredite nežno mešanico joeja. V ponvi purana skuhamo, da porjavi in ​​ga odstranimo. Dodajte čebulo in poper ter kuhajte približno 12 minut. Dodamo česen in kuhamo 3 minute. Dodamo paradižnikovo pasto in med mešanjem kuhamo 5 minut. Dodajte purana in zdrobljen paradižnik, Worcestershire, gorčico in pekočo omako. Dušimo približno 30 minut.

  • 10

    Za postrežbo dajte nežno mešanico joeja v skledo in prelijte z nekaj sira.

Za ta recept ni podatkov o hranilni vrednosti

Več o tem receptu

  • Puranji joes imajo še boljši okus, če jih postrežete v domači posodi s perecem!

    Če je skleda za kruh korak naprej od sendviča, potem je očitno, da je posoda za perec še en korak naprej. Po tej logiki se mi zdi, da se lahko strinjamo, da so ti puranski neumni joeji v posodi s perecem za kruh nekaj največjih, ki so jih kdajkoli izdelali.

    Pomislite na okuse za minuto. V tem letnem času si vsi želijo purana, zato je mlet puran očitna izbira. Slana in sveže pečena skledica pereca le popelje na absolutno naslednjo stopnjo!

    Če ne želite peči sami, lahko najdete okrogle perece in jih na vrhu izdolbite, da oblikujete skledo. Ampak to ne bo tako ustavitev predstave kot ta sveža pečena različica. Za moje sem po tem receptu naredila domače mehko testo iz pereca.

    Testo sem najprej premešala in dala na stran, da vzhaja, medtem ko sem pripravljala mešanico nemarnih joes.

    Če želite narediti svoje neumne joe, začnite tako, da purana popražite, nato pa ga odstranite iz ponve.

    Sledijo čebula in poper.

    Dodajte česen in nato paradižnikovo pasto. Potem se vrne puran, skupaj z več paradižnika, nekaj Worcestershira in gorčico. Samo pustite, da se nekoliko zavre.

    Do takrat je testo že vzhajalo.

    Večino razvaljajte v vrvi, nekaj pa tudi sploščite.

    Vzemite svoje vrvi in ​​jih spiralno položite na ravno testo. To je bila moja najlepša spletena pletenica, naredila pa sem tudi bolj preprosto.

    Ta je bolj enostaven. Kakorkoli, to kuhajte približno 30 sekund in nato specite.

    Ravno stran navzdol položite na ramekin, obrnjen navzdol, da se peče.

    Ko so pečeni, so napihnjeni in okusnega videza!

    Nato ga samo napolnite z nekaj neumne mešanice joeja.

    Škropljenje sira, da se konča. Obilno in nasitno, to je popolna jed za hladen jesenski večer!

    Dan Whalen (@tFimB) želi pojesti vse iz sklede za perece. Več kot 6 let je pisal blog pri The Food in My Beard; pogosto preverjajte Dan's Tablespoon profil in preizkusite njegove recepte z ustvarjalnimi mednarodnimi vrtljaji!


Neumni joes

Sloppy Joes so vedno družinski najljubši. Poleg tega, da so hitre in enostavne za izdelavo, jih imajo vsi v družini radi! In čeprav je ta recept za domače sendviče precej preprost za pripravo, ste vedeli, da lahko svoje pripravljalno delo še bolj zmanjšate tako, da ga zamrznete? Ta preprost recept za zamrznjenega Joesa je hitra in enostavna ideja za večerjo za naporen tedenski večer. Uporaba vnaprej pripravljene omake je odličen način, da zmanjšate priprave, ko za večerjo pripravljate neurejenega Joeja. Če pa imate že pripravljeno serijo mesa in omake, vam ni treba uporabiti vnaprej pripravljenih stvari! In ker je domača omaka v tem preprostem receptu toliko bolj okusna kot različica v pločevinkah, se nikoli več ne boste vrnili v trapasto omako Joe, kupljeno v trgovini.

Kako narediti Slappy Joe omako iz nič?

Narediti svojo omako iz nič se lahko zdi zastrašujoče-še posebej, če ste za svoje sendviče vedno uporabljali omako, kupljeno v trgovini. Toda ustvarjanje lastne omake doma je precej preprosto. Najboljši del pa je, da lahko uporabite predmete, ki jih verjetno že imate v svoji kuhinji.

Nežna joe omaka nastane z združevanjem nekaj sveže zelenjave, kot so čebula, česen in zelena paprika, z različnimi začimbami. Po tem boste vmešali čilijevo omako, paradižnikovo omako, kečap, rjavi sladkor, Worcestershire omako in limonin sok.

Koliko kilogramov mesa potrebujete, da naredite Sloppy Joes?

Količina mesa, ki jo potrebujete za pripravo sendvičev, je odvisna od števila ljudi, ki jih boste postregli. Moj recept uporablja kilogram in pol mletega govejega mesa in hrani šest ljudi. Če boste nahranili množico ali želite dodatno narediti, je dobro, da recept podvojite, da zagotovite, da imate dovolj omake, da pokrije vse dodatno meso.

Prav tako hitro podvojite ali potrojite ali štirikrat povečate recept, nato pa jih lahko imate veliko v zamrzovalniku pripravljenih za uporabo.

Lahko zamrznete Sloppy Joesa?

Seveda! Ta preprost recept je tako enostavno zamrzniti. Mleto goveje meso preprosto popecite, dodajte omako, pustite, da se meso ohladi, nato pa ga zlijte v zamrzovalno vrečko. Ne pozabite označiti vrečke, preden jo postavite v zamrzovalnik, da boste vedeli, kaj je notri! Za lažje shranjevanje v zamrzovalniku poravnajte vrečko in pustite, da se meso zamrzne. Sloppy Joe meso lahko zamrznete do šest mesecev.

Ko ste pripravljeni na ogrevanje mesa, ga odstranite iz zamrzovalnika in postavite v hladilnik, da se odtali vsaj 24 ur. Ko se meso odtali, ga lahko ponovno segrejete na štedilniku ali v počasnem štedilniku. Če imate po ponovnem segrevanju nečiste joe ostanke, jih lahko shranite v nepredušni posodi v hladilniku do štiri dni.

Najdete lahko tudi zamrzovalniku prijazne recepte za različice, kot je ta Instant Pot Turčija Sloppy Joes ali Taco Sloppy Joes ali Tater Tot Sloppy Joes Casserole.


43 Prigrizki Super Bowl, prijetni za množico

Nedelja Super Bowla & mdashand se zbereta za mizo okusne hrane in prigrizkov Super Bowl na vsakoletni zabavi Super Bowl & mdashis eden najboljših zimskih dni. (Super Bowl 2021 je nedelja, 7. februar.) Ne glede na to, ali je v zraku timski duh in rsquos, mešani občutki glede oddaje ob polčasu, ali pa ste tam samo za komercialne odmore, se lahko vsi strinjajo v enem: predjedi Super Bowl (z okusnimi recepti s piščančjimi krilci, seveda) so del navdušenja.

Pogosto so ta živila in prigrizki Super Bowl pravzaprav celoten obrok, a to, da je malo tega in tega malo, je del tistega, kar naredi Dan igre tako zabaven. Vsakdo ima mnenje o tem, kateri prigrizki iz združenja Super Bowl bi morali biti na mizi na veliki dan, zato, če se boste udeležili gostovanja, prosim množice z nekaj počitki (očitno) in v odejo vključite nekaj pice, drsnikov, prašičev in drugo ideje za hrano s prsti. Načrt dneva igre: Zmešajte svoje najljubše okusne prigrizke z navdušenci množice in nekaj novih jedi Super Bowl & mdashthink pimento mac in siri ter nachos iz sladkega krompirja. Vključite lahko celo nekaj zdravih receptov Super Bowl, da bodo vsi in rsquos obroki uravnoteženi (nekako).

Pred prihodom Super Bowla LIV se pripravite tako, da raziščete ideje o hrani, nato pa zberite recepte za prigrizke in prigrizke, ki so vam padli v oči in dan ali dva vnaprej prišli v trgovino. Ko se bliža dan igre, boste imeli vse, kar potrebujete za vaš najbolj okusen Super Bowl doslej. Kliknite med našimi najboljšimi izbirami prigrizkov Super Bowl in grizite naprej.


Nadevi iz pereca

SESTAVINE

  • 1 6-unčna embalaža dolgozrnatega ali divjega riža, pripravljena v skladu z navodili za pakiranje
  • 8 unč narezanih svežih gob, prepraženih
  • 1 srednja čebula, narezana in prepražena
  • 1 12-unčna paketna klobasa, porjavela in narezana na 1/4 palčne kose
  • 2 skodelici Snyderjeve ’s hannovske trde kisle testa, razlomljene na 1/2-palčne kose, drobtine odstranjene
  • 4 skodelice polnjenih krutonov, začinjenih ali nezačinjenih
  • 1 skodelica piščančje juhe, dodana samo polnjenju iz ptic
  • Sol, poper in žajbelj po okusu

Združite vse sestavine v zelo veliki skledi in napolnite piščančje ali puranje votlino. Preostali nadev dajte v ponev, dodajte piščančjo juho in prelijte s ponvami ali piščančjo juho. Pokrijemo s folijo in postavimo v pečico za eno uro. Odstranite pokrov 10 do 15 minut pred koncem kuhanja, da ustvarite hrustljavo teksturo.


Turški burgerji

Ta objava lahko vsebuje partnerske povezave. Preberite mojo politiko razkritja.

Puranski burgerji so enostavni za pripravo, sočni in po okusu enako dobri kot hamburger. Narejen s klasičnimi burgerji, kot so solata, paradižnik in kisle kumarice.

Okusni puranski burgerji so bolj zdrava alternativa tipičnim govejim burgerjem. Še vedno so tako okusne Recept za večerjo in kot nalašč za postrežbo na naslednjem žaru!

TURČKI BURGERJI

Ta recept za sočne puranske burgerje bo zagotovo postal vaš glavni recept. Poleti jih radi pečemo na žaru, da jih postrežemo s klasičnimi burgerji Solata iz testenin, Krompirjeva solata, oz Mac in sir. To je odličen recept za kuhanje, ki bo zagotovo všeč vsem. Če imate na poletnem BBQ -ju goste, lahko ta recept vedno podvojite, tako da bo za vsakogar dovolj okusnih burgerjev.

Čeprav so puranski burgerji bolj zdravi od govejih, so po okusu prav tako sočni, slani in okusni. To je odličen recept, če poskušate paziti na zdravje srca, saj ima puran manj nasičenih maščob. S tem receptom lahko še vedno uživate v okusnem hamburgerju, ne da bi skrbeli za svoje zdravje.


Klasičen enostaven večerni obrok: domači neumni joes

Če ste odraščali v 80. in 90. letih, ste zagotovo imeli neumne poteze. Pravzaprav se spomnim tistega komercialnega džingla, za katerega menim, da je šlo nekako takole: »Ne hrani me z bolonjo, ki jo želim. "Ja, razumeš!

Tudi jaz sem v 90. letih odraščal, ko se spomnim iz filma Billy Madison, nora gospa za kosilo, ki je služila neumne joe: "Vem, kako všeč vam je, da ste neumni!"

Ok, počutim se, kot da sem pravkar izstopil iz ene od tistih, ki so nam bile všeč televizijske oddaje 80 -ih in 90 -ih. Nazaj k hrani! Neumni joesi so vse, kar je super, če si sredi tedna otrok in si želiš pojesti slano slast. Ko sem bil otrok, so bile 3 skupine hrane: sladkarije, pica in neumne joe, zdaj pa jih lahko pripravim in uživam kot odrasel, in še bolje vem, kaj se dogaja v njih.

Niti ne nameravam pogledati vnaprej pripravljene mešanice joe joe, ko je sestavljena le iz 5 sestavin, ko jo naredim sama. Tudi zato, ker v teh dneh malo bolj poznam hrano, ničesar bolj ne uživam, kot da pomešam klasike in jim dam nekaj kul zvitkov, začenši s to balzamično čebulo. Vse, kar naredite, je, da jih narežete in nato spečete v pečici ter vsakih 5 minut premažete z malo balzamičnega kisa. Enostavno kot pita in smešno okusno!

Če verjamete ali ne, ne gre toliko za to, da bi šlo v neumnost. Samo nekaj paprike in sesekljan česen, če želite, lahko dodate še čebulo. Mislim, da je balzamična čebula bogata z okusom v pečici, toda če vam ne bo dovolj, jih lahko dodate v mešanico.

Ko je vse majhno na kocke, je čas, da vse skupaj na hitro popečemo v ponvi. Ne skrbite, da jih boste karamelizirali do popolnosti, le lepo jih obarvajte svetlo rjavo. To naj bi trajalo približno 4 do 5 minut na močnem ognju.

Ko se vam zdi, da imate na zelenjavi tako popolno rjavo barvo, je čas, da dodate svoje goveje meso. Če iz nekega razloga poskušate izrezati rdeče meso, ni problema, poglejte na primer mletega piščanca ali mletega purana. Ja, prav okusno je! Preden dodate beljakovinsko omako joe, se prepričajte, da so popolnoma beljakovine. Kot sem že rekel, ta omaka je 5 sestavin, to je to. Kečap, gorčica, čili v prahu, rjavi sladkor in Worcestershire omaka in ste pripravljeni. Večino tistih, za katere predvidevam, da že imate v omarah.

Ker zelo rada dopolnjujem hrano, se mi je zdelo kul, da tem neumnim joom ponudim nekaj dodatkov. Oglejte si tisti dan, ko ste pojedli neumne joe na 2 kosih belega kruha in občasno, če ste imeli srečo, še pecivo iz hamburgerja. Če to še vedno počnete, naj vas nadgradim na neobvezne dodatke, kot so narezane kisle kumarice, sir poper, sir Colby Jack, balzamična čebula in slanina. Prijatelj, tako je bilo mišljeno, da se neumne joe postrežejo in jedo.

Seveda, da bi naredil korak dlje, sem neumne joe postregel na nekaj opečenih briošev in perecev. Najraje imam pecivo iz pereca, vendar vem, da so brioške žemljice zdaj stvar, zato sem vam želel dati še nekaj možnosti.

Nenazadnje se mi je zdelo 100% potrebno, da jih postrežem skupaj s kakšnimi malicami, mislim, zakaj pa ne ?? Ne glede na to, ali jeste sladoledne joeje v kavarni za kosilo ali doma, morajo priti s strani sladkih malčkov.

Upam, da ste vsi uživali na potovanju po spominskem pasu in morda imeli priložnost, da jih pobarvate doma. Uživajte!


Zelo veggie sloppy joes za množico

Šel sem skozi dolgo obdobje odraslosti, ne da bi jedel neumne joge. Če se vse Lunch Lady šalim na stran, nimam pojma, zakaj je bilo tako. Rad imam svoje joe. Ta dolg odsek je bil končno prekinljen v času kosila, ko se je v hiši mojega prijatelja Miha zbralo nekaj mam z otroki. Postregla je z velikim loncem neumnih jogov in kar naenkrat sem se spomnila, da sem jih imela rada kot otrok. Moji otroci so jih prvič poskusili in mislili so, da so zelo okusni. Začel sem jih izdelovati za svojo družino in vesel sem, da lahko kilogram mletega mesa raztegnem v več obrokov.


Ko sem se prijavil za kosilo v blagajno, sem hotel narediti nekaj, kar bi pritegnilo različne mesojedce (vedel sem, da tistega dne ni bilo vegetarijancev). Želel sem tudi nekaj z zelenjavo in nekaj, kar bi lahko sedelo v loncu brez nadzora celo jutro, medtem ko sem bil zaposlen zunaj. Zelo Veggie Sloppy Joes ustreza računu. To sem popravil popoldne prej in v trgovino prinesel svoj lonček in kuhalnik za riž, da bi vsem zagotovil možnosti*.

Zelo veggie sloppy joes for a Crowd (služi 10-16) (po receptu PW)

Sestavine

  • 2 kilograma govejega mesa
  • 1 velika čebula, narezana na kocke
  • 2 skodelici naribanih bučk
  • 3 skodelice izbrane drobno sesekljane zelenjave (imel sem čebulo, zeleno, korenje, buče in stebla blitve)
  • 6 strokov česna, mleto
  • 3 žlice paradižnikove paste (preostanek pločevinke v žlicah zmrznete na kos pergamenta, nato pa ga vrzite v vrečko in tako boste potrebovali za naslednjo potrebo paradižnikove paste)
  • 2 žlici rjavega sladkorja
  • 1 žlica Worcestershire omake
  • 1 čajna žlička čilija v prahu
  • 1/2 čajne žličke mlete suhe gorčice
  • 1/4 do 1/2 čajne žličke zdrobljene rdeče paprike
  • 2 skodelici vode
  • 1 1/2 skodelice kečapa

Navodila

  1. V precej vijoličnem loncu na zmernem ognju ocvrti mleto goveje meso.
  2. Odcedite maščobo iz mesa in meso postavite na stran (meso pogosto odlagam v obrnjenem pokrovu lonca, saj vseeno le visi in zagotovo je dovolj velik).
  3. Lonec vrnite na srednje močan ogenj (ni mi treba vnašati predgretja, kajne, saj je lonec že topel?) In zelenjavo pražite 8-10 minut, da se zmehča in začne rjaviti. Ker so moje zelenjave približno enake velikosti, sem jih vse skupaj odvrgla v lonec.
  4. Dodajte meso nazaj, premešajte, da se združi, nato dodajte preostale začimbe.
  5. Na zmernem ognju dušimo 30 minut do ene ure.
  6. Postrezite, kot je opisano zgoraj, ali na vaš najljubši način. Ko je kuhano, lahko visi v loncu najmanj 4 ure.

10 komentarjev:

Ja! Obožujem neumne joeje in še bolje, če imajo zdrav odmerek zelenjave! Moj sin zdaj jedo goveje meso in ja! –, zato bodo te morda kmalu na meniju. Hvala za recept!
Sarah

Sarah,
Vedno sem vesel, ko bo moj nekdanji izbirčen otrok pojedel kaj novega.

Vzamem to nazaj-nisem vesel, ko moram deliti indijske ostanke, ker so nekdaj izbirčni otroci zdaj oboževali indijsko hrano.

Naš čili vedno damo na riževo posteljo. Sprašujem se, zakaj si nikoli nismo mislili, da bi z Joesom storili enako. Zelo pametno od vas. Na velika srečanja rad prinašam velike lončke, polne hrane. Tako enostavno in priročno.
Prašiči so čudoviti. Ali kdaj spijo skupaj v isti hiši?

Meghan,
Zelo pameten moj prijatelj Miho-naučila me je tudi zamrzniti in shraniti ostanke riža. Pametna ženska.
Prašiči spijo skupaj, ko smo z njimi na cesti in so stlačeni v kletko, ki je dovolj velika le za 1 & quotbedroom & quot. Nimam pojma, kako dolgo sta skupaj-predani so bili reševalni organizaciji kot vezani par, Quartz pa je lahko ali pa tudi ne očka Crystal.
Hvala!

Zdaj obstaja recept, ki ga moram preizkusiti, izgleda zelo dobro. Hvala, ker ste ta teden delili blog Blog Clever Chicks, upam, da se nam boste znova pridružili!

Nikoli nisem imel Sloppy Joea, vendar mi je všeč ideja, da bi ga pojedli na rižu. Ljubite izraze na svojih gvinejah.

Duh,
Ne bi pričakoval, da bodo kompostni prašiči takšni. . . polna značaja. Kot otrok sem imel hrčke in niso bili tako zanimivi hišni ljubljenčki kot ti prašiči.
Hvala, da ste se ustavili!

To je zelo lep vijoličen lonček! In ti zelo vegetarijanski neumni joeji zvenijo kot popolni užitki množice.

Hvala za deljenje in povezovanje :)

Heather,
Redko za kuhinjo izberem nekaj, kar je oblika nad funkcijo, vendar mislim, da sem s tem loncem (in v prodaji s kuponom tudi tega ne morem premagati) dobil tako funkcijo kot obliko.

Mama mi je povedala, da se je v Minnesoti v 50. letih tisto, kar poznamo kot neumne joeje, imenovalo Žar in je služilo množicam:

& quot; Pravilno se spominjam & quot; žar & quot; kot skupno ime za Sloppy Joesa v SZ Minn sredi ཮-ih.
V spominu imam sestavine: hamburger, sesekljano čebulo, riž kot veziv v surovi obliki, steklenico kečapa, vodo, začimbe [nageljnove žbice, sladkor, sol zelene/semena, morda druge], ki jih lahko kupite v supermarketu kot regionalno začimbo/začimbo . Prepričan sem v nageljnove žbice in sladkor. Mogoče so bili voditelji 4-H, ki so naredili tisto, kar sem običajno jedel, tisti, ki so "raztegnili" malo riža, restavracije pa tega niso vedele. Toda mešanica se je dobro držala.

Ko so prišli Campbell's#39s, so začeli z le nekaj juhami, vaša babica/ Mormor pa se je tega lotila. Tisti s francosko čebulo in tisti z Chixom Gumbom. Toda v kuharski knjigi HB Camp je njihova strategija postala veleprodajna uporaba vseh Campbellovih juh. Ideja & quotnew & quot - en okus - bi bila predstavljena v oglasu v ženskem magazinu. Tako kot kampanja Betty Crocker za pripravo quichea z Bisquikom, imenovanega Nemogoča pita. Toda kupil sem velik stekleni krožnik za pito, da bi ga naredil na plaži. Mislim & quotCan 't Verjeti. & quot je bil v trženjski kampanji. & quot


Naš uradni seznam najboljših kuhinjskih receptov za prehranjevalno mrežo

Poigravali smo se. Testirali smo. Spet smo testirali. Te recepte smo spreminjali, dokler niso bili popolnoma popolni-preizkušene jedi, ki bodo zagotovo prestale preizkus časa. 100% smo prepričani, da jih imenujemo naši & quotBests. & Quot Preizkusite jih in stavimo, da se boste strinjali.

Fotografija avtor: Matt Armendariz & copyCopyright 2015

Fotografirali: Caitlin Ochs, Caitlin Ochs, Caitlin Ochs

Fotografirali: Caitlin Ochs, Caitlin Ochs, Caitlin Ochs

Fotografija: Brian Kennedy & copy2013, Television Food Network, G.P. Vse pravice pridržane

Najboljši piščanec in riž

Bi lahko bila klasična piščanec in riž ena najbolj priljubljenih večerj za udobje, ki so kdaj padle na krožnik? Tako mislimo. In da vas še bolj preseneti, je ta različica narejena v samo eni ponvi. Tukaj uporabljamo kožo na piščančjih stegnih, ki se skuhajo v istem času kot riž, da zagotovimo sočno piščančje meso. Hitro pečenje na koncu ustvari popolno hrustljavo kožo in rižu in zelenjavi daje malo hrustljavosti.

Najboljša puranska mesna štruca

Nekoliko lažja različica vseameriške klasike, ta zadovoljiva mesna štruca uporablja piščančjo juho in namočeno panko, da ostane vlažna, in mešanico svežih zelišč za aromo. To je rsquos najboljši puranje meso, ki ga boste našli!

Najboljša polnjena paprika

To klasiko smo olajšali in pospešili z uporabo mikrovalovne pečice za kuhanje paprik, kar vam prihrani približno 45 minut časa kuhanja! To je odličen recept za porabo ostankov riža. Ne pozabite res nabrati polnila (kopanje je v redu), saj se bo med kuhanjem skrčilo.

Najboljši borovničevi kolački

Problem večine borovničevih mafinov je, da borovnic ni nikoli dovolj. Toda, da testo podpira težo in vlago jagodičja, mora imeti bolj zračno teksturo kot večina receptov za muffine z dump-om in mešanjem. Tako smo maslo stlačili za to dodatno dvigovanje in preprečili, da bi borovnice naredile testo gumijasto.

Najbolje pečen losos

Ta preprost pečen losos resnično zadene vse prave note: pikantno, sladko, slano, malo pikantno in hrustljavo. Kuhanje večjega kosa naredi lepo predstavitev. Napolnjen z maslenimi zlatimi drobtinami in peteršiljem, je kot nalašč za večerjo med tednom, vendar dovolj domišljijska, da postreže gostom.

Najboljši piškoti iz čokoladnih čipov Chewy

Beli sladkor smo preskočili in šli skupaj s temno rjavim sladkorjem, ki daje našim piškotom idealno žvečenje in popolno sladkost. V kombinaciji s pravo količino polsladkih čokoladnih žetonov je ta posladek nedvomno zmagovalec. V receptu je veliko piškotov, vendar po našem mnenju to nikoli ni problem!

Najboljši Quiche Lorraine

Ta tradicionalni francoski quiche, kot nalašč za zajtrk, kosilo ali večerjo, je napolnjen s hrustljavo slanino, mehko, sladko čebulo in orehčastim Gruyerejem, vse v nežni skorji peciva. Testo morate dvakrat ohladiti, vendar je vredno. Pecivo je ekstra masleno in ohlajeno olajša delo ter povzroči rahlo luskasto skorjo.

Najboljša klasična jagodna torta

Za našo preprosto in ikonično pecivo smo odkrili odlično tehniko dvojnega zlaganja, ki ustvarja super lahke in visoke piškote, ki jih je enostavno razdeliti. Tako jih je enostavno napolniti brez drobljenja. Preprost recept, kot je ta, omogoča, da njegove sestavine svetijo, zato uporabite najboljše jagode, ki jih najdete.

Najboljša pečenka v loncu

Skrivnost aromatične pečenke je, da meso in čebula pred pečenjem porjavijo, kar doda bogat mesnat okus in karamelizirano sladkobo. Ta korak ločuje naš recept od mnogih drugih, ki uporabljajo počasen štedilnik. In za razliko od recepta za počasno kuhanje, se naša omaka duši, da se nekoliko zmanjša, kar koncentrira okuse. Na koncu boste dobili pečeno pečenko z žametno omako in okusno zelenjavo.

Najboljša Cezarjeva solata

Ne bi smelo biti presenečenje, da je najboljša cezarjeva solata tudi najbolj tradicionalna različica. To pomeni, da je čas, da prinesete inčune in jajca ter ne varčujete s kakovostnim parmezanom. Dodali smo celo domače krutone iz česna, da uravnotežimo pikantni preliv.

Najboljši piščančji kotleti

Ko smo se lotili ustvarjanja najboljših kotletov, smo poiskali popolnoma nežnega piščanca, ki je bil aromatičen in sočen (ne brez okusa in suh) s hrustljavo, pohano zunanjostjo, ki je ostala na mestu in se ni zmočila. Ko smo poskusili različne metode, smo ugotovili, da mešanica panka in Pecorino Romano ustvari slano, hrustljavo skorjo, po kateri hrepenimo, medtem ko posušene začimbe v mešanici moke in drobtin poskrbijo, da naši kotleti nikoli ne bodo mehki.

Najboljši humus

To je klasičen tahini naprej, svetel in limonin humus, ki je podoben tistemu, ki bi ga našli v Izraelu. Ta recept smo preizkusili s suho čičeriko iz nič in s konzervami, okus in tekstura pa sta bili pri sveže kuhani le nekoliko boljši. Prihranili smo 24 ur pripravljalnega časa! Torej za kremast in zadovoljiv 15-minutni humus gremo s pločevinko.

Najboljši Sloppy Joes

To je najboljše jelo za udobje med tednom. Ustvarili smo domačo omako, ki je ostra in okusna, a tudi hitra in enostavna. Za veliko paradižnikove zadrge smo uporabili kečap in paradižnikovo omako v pločevinkah, za sladkost in rahlo karamelno konico pa le kanček rjavega sladkorja. Zelena paprika je ključni dodatek, ki resnično izboljša ostale sestavine in profil okusa povzdigne v kraljestvo pravega neumnega joea.

Najboljši bananin kruh

Ko gre za bananin kruh, imamo veliko zahtev in končno smo ustvarili recept, ki označi vsa polja. Vlažno, nežno, rahlo pikantno in popolnoma sladko & mdash povsod okoli našega najljubšega. Najboljši del je, da je naslednji dan še bolje (če traja tako dolgo). Poskusite kruh prepražiti in preliti z malo osoljenega masla. Prepričani smo, da nikoli ne boste potrebovali drugega recepta za bananin kruh.

Najboljša piščanec Tikka Masala

Piščančja Tikka Masala je začinjena jed iz paradižnika, začinjena s česnom, ingverjem, piskavico in garam masalo. V tem receptu smo uporabili liste piskavice za njihov oreh in rahlo mint okus. Če jih ne najdete, zamenjajte posušene liste mete in ščepec mletega piskavice. Garam masala je priljubljena indijska mešanica začimb, ki jo je precej enostavno najti v vaši lokalni trgovini z živili in večini nacionalnih podjetij za začimbe.

Najboljši krem ​​brulee

Želeli smo bogato in kremasto kremo, ki ni bila preveč sladka, zato smo lahko v celoti uživali v značilni hrustljavi plasti karameliziranega sladkorja na vrhu. Z uporabo samo rumenjakov smo dosegli mehko in kremasto teksturo. Poskušali smo uporabiti pol in pol mleka, a na koncu smo zaradi bogatosti pristali s težko smetano. Cela vanilijeva zrna dajejo intenzivnejši, čisti okus vanilije, ki ga ne morete dobiti iz ekstrakta. Všeč nam je tudi videti, kako se vanilijeva semena razlijejo po kremi.

Najboljša juha iz piščančjih rezancev

Za pripravo te priljubljene juhe smo se odločili uporabiti piščančje četrtine in ne celega piščanca. Skrajša čas kuhanja brez žrtvovanja okusa, temno meso pa doda globino.

Najboljši česen kruh

S tem receptom s česnovim kruhom smo šli zelo klasično in z maslo masla ter veliko česna, naloženega na topel, blazinski francoski kruh. Lahko bi pripravili lahek obrok, tako da ga zaokrožite s hrustljavo zeleno solato. Ali pa ga postrezite na naš najljubši način in mdasha poleg vaših najljubših testenin iz rdeče omake.

Najboljša lazanja

Ragu govejega mesa, ki se dolgo duši, omogoča, da se svetlost paradižnika razvije in sija, hkrati pa razvije mesnato bogastvo. Naša rikota je pomešana z oreščenim parmezanom, ki kali oster česen in doda okus. Trdo smo si prizadevali, da bi v plasteh dosegli pravo ravnovesje rikote in paradižnikove omake, saj ima vsak element svoj glas.

Najboljša torta iz kokosove plasti

Je lahko kaj neverjetno lahko, hkrati pa je neverjetno bogato in dekadentno? Očitno je tako. Ta kokosova torta je veličastna po svoji višini in lepoti & mdash kopica pikantne glazure, sladko razrezanega kokosa in nežne torte. Resnično bo osramotil vse druge kokosove torte. Vrstica je zdaj nastavljena.

Najboljši ocvrt piščanec

Da bi dobili najbolj okusen piščanec, smo ga čez noč posušili, tako da so začimbe lahko prodrle v meso do kosti. (Ne skrbite, rjavi sladkor ne naredi piščanca sladkega, pomaga le pri odkrivanju okusa.) Začinjeno drenažno moko smo namočili tudi z pinjencem in vročo omako, da smo enkrat piščanca dosegli velike kosmate okusne skorje je ocvrt. In koruzni škrob v tem bageru? Ohrani skorjo bolj hrustljavo & mdash, ne le moka, tudi če piščanca postrežete pri sobni temperaturi.

Najboljše palačinke iz pinjenca

Odpeljemo vas v staromodno restavracijo na krožnik puhastih palačink iz pinjencev. Naš recept vsebuje pecilni prašek za zračno in svetlo notranjost in sodo bikarbono za tako zlato rjavo zunanjost.

Najboljši krušni puding

Opečenje hale doda okus, še pomembneje pa je, da kocke vpijejo in zadržijo več slastno bogate kreme. In če to ni dovolj, ne uporabimo 1, ampak 2 vanilijeva zrna za krepitev čistega & mdash navadnega starega izvlečka, kar pač ne ustreza.

Najboljša piščančja piccata

Ta recept nam je všeč, ker so piščančje prsi, ki so pogosto lahko suhe in brez okusa, tako vlažne in nežne. V čem je naša skrivnost? Piščanca začinimo s soljo in poprom 1 uro pred kuhanjem, da ostane sočen.

Najboljša juha iz leče

Rjava leča je zvezda te jedi. Za okrepitev okusa smo za zeliščni zaključek uporabili klasično čebulo mirepoix & mdash, zeleno in korenje & mdash, pa tudi timijan, lovor in origano. Ugotovili smo, da sta svež limonin sok in peteršilj na koncu popestrila juho in dodala lepo barvo.

Najboljše testo za pite z maslom

To testo z maslom za pite je zelo ohlajeno in nežno zahvaljujoč ohlajeni vodki in naši preprosti tehniki zlaganja. Zlaganje kosov testa večkrat zahteva manjši napor, rezultat pa je tekstura, podobna listnatemu pecivu, ki se vsekakor splača. To testo boste želeli pripraviti za vsako pito & mdash vse leto.

Najboljši piščančji parmezan

Piščančji parmezan bi moral imeti, no, parmezan. Tako da tega nismo le dopolnili, ampak smo ga dodali skorji za še več okusa in teksture. Za premaz raje začnemo z navadnimi drobtinami in jih okrepimo s svojimi najljubšimi okusi. In naša zelo preprosta, klasična italijansko-ameriška paradižnikova omaka ima svetel in paradižnikov okus, ki prereže bogastvo piščanca in testenin.

Najboljši mehki piškoti

Ustvarili smo popoln piškotek z nekaj nasveti in zvijačami. Uporaba polsladke čokolade in kakava v prahu nam daje globok in zapleten čokoladni okus, po katerem hrepenimo. Kuhanje masla do zlato rjave barve doda opečeno orehčnost, krema pa daje slastno teksturo.

Najboljša goveja enolončnica

Globoki okusi naše goveje enolončnice izvirajo iz porjavitve pečene pečenke v serijah in kuhanja čebule in česna, dokler niso sladki. Kuhanje nizko in počasi v pečici omogoča, da se meso v svoji bogati rdeči vinski omaki popolnoma zmehča. To je odlična jed, ki jo lahko pripravite vnaprej, saj se njeni zapleteni okusi čez noč okrepijo.

Najboljše palačinke

Naša klasična krep je dovolj vsestranska, da je sladka ali slana, samo izpustite vanilijo, če greste na slano pot. Čas počitka je ključnega pomena, da moka, ko sedi, vpije mleko in vam daje bolj nežno krep in zlato barvo.

Najboljši zvitki s cimetom

Ko enkrat poskusite cimetove zvitke "od začetka", se ne boste nikoli več vrnili! Skrivnost naših zvitkov je mokro, masleno testo in dvojni čas vzhajanja. Ko bodo pečeni, bodo v notranjosti lahki in blazinasti ter polni maslene cimetove dobrote.

Najboljša bučna pita

Instead of store-bought pumpkin pie spice, we like using ground cinnamon and nutmeg so we can control of the ratio between the two, opting for a healthy amount of nutmeg as it brings out the flavors in the pumpkin.

The Best Coconut Cream Pie

This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner, only better.

The Best Focaccia

It's easy to make classic focaccia at home. Our version is airy and slightly chewy, with a delicate golden crust. A drizzle of salt water over the dough during the final rise gives the bread a deeper flavor.

The Best Carbonara

Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.

The Best M&M Cookies

We took our favorite chocolate chip cookie recipe and increased the brown sugar to make these cookies extra moist and chewy. Then we super-sized them &mdash the better to get in more of our favorite candy-coated chocolates. Save some extra candy for topping each cookie before baking. The result, cookies that look just as good as they taste!

The Best Meatloaf

We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.

The Best American Potato Salad

Our favorite potato salad kicks up the traditional mayonnaise base with not only chopped dill pickles, but also uses the pickle brine for extra tang. Scallions, celery and parsley add freshness and a little crunch, while hard-boiled eggs practically make it a meal.

The Best Apple Pie

We love using a variety of apples in our pie it adds both flavor and texture and makes every bite a little different. Vodka in the pie crust makes the dough easier to work with, and since the alcohol burns off during baking, it doesn't impart any flavor. But feel free to use bourbon or apple brandy instead to complement the filling.

The Best Sweet Potato Casserole

We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.

The Best Gravy

Our gravy delivers rich flavors from a homemade stock made with the turkey giblets, onion and fresh herbs. Roast turkey drippings and a dash of Worcestershire sauce round out this creamy, lump-free holiday must-have.

The Best Peanut Brittle

This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.

The Best Broccoli-Cheddar Soup

This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.

The Best Bacon Cheeseburger

While we love a grilled burger, this one is our go-to for all seasons. Instead of making a typical patty, we smash the meat in a super-hot cast-iron pan to get crispy, ruffled edges. Once you smash your burgers this way, you'll never go back! We top them with all the fixings, including our perfectly balanced special sauce. It's what we consider an iconic burger.

The Best Butter Cookies

Your search is over &mdash this perfect butter cookie will stay in your recipe box for years. It's crisp, yet tender and perfect for tea for two or cookies for someone special. Plus, you have the choice to make drop cookies or a slice-and-bake version!

The Best Vanilla Cake

We love the light texture that cake flour gives baked goods, but we didn't want you to buy a whole box of it. So we used a cheat &mdash all-purpose flour mixed with cornstarch. Cornstarch blocks the formation of gluten in the flour and makes the cake airy and tender. We also added 3 tablespoons of vegetable oil, an old baker's trick, to ensure that the cake stays moist. The heavy cream keeps the frosting light and fluffy.

The Best Crab Cakes

When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes&mdashgenerously sized and highly seasoned&mdashwith plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.

The Best Samosas

As much as we love the filling in these samosas, we also must give a big shout-out to the dough. We tried a number of techniques to get that perfect light and crispy texture &mdash the hallmark of a classic aloo samosa. In the end, we found that a wet dough, when rested long enough to fully hydrate the flour, created steam during frying that yielded crispy, bubbled and puffy samosas.

The Best Lemon Bars

It's tough to top a classic lemon bar, but we've done it! We kept the tender, buttery crust and bright filling of the original, and made a few improvements. For our luscious lemon layer, we employed a unique double-cooking method. Simmering first on the stovetop like lemon curd allows us to add butter, which balances the tart and sweet elements and adds a richer, smoother texture.

The Best Vinegar Coleslaw

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don&rsquot be bashful. But the real secret to this colorful coleslaw is the marinating time &mdash a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

The Best Butter Chicken

Butter chicken originated in a Delhi restaurant when the chef was looking for a way to serve unsold tandoori chicken from the night before. He created a mild tomato curry spiced with cinnamon, cardamom and cloves and finished with butter. It was an instant classic that we love to serve alongside basmati rice and plenty of naan to soak up the fragrant sauce.

The Best French Toast

Our favorite bread for making French toast is pain de mie for its neutral flavor and spongey texture, which helps it absorb the egg mixture without falling apart. It's sometimes hard to find, so you can substitute brioche for a richer and more decadent toast or challah for an all-purpose choice.

The Best Carrot Cake

Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.

The Best Corn Casserole

We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy &mdash perfect for a potluck or holiday gathering.

The Best Pecan Pie

This pie delivers plenty of classic flavors like brown sugar, vanilla and toasted nuts. We found that bourbon made a welcome addition. The alcohol bakes off leaving behind irresistible notes of smoke and caramel. Our all-butter crust perfectly balances the sweetness of the filling.

The Best Mashed Potatoes

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off leaving too much moisture in the potatoes causes them to be loose and gluey.

The Best Stuffing

There's something for everyone in our festive stuffing. It's filled with satisfying ingredients like sausage and mushrooms, plus classic Thanksgiving flavors like onion, celery and lots of chopped herbs. We like it best when baked in a casserole dish and served alongside the turkey. This is also the safest way to prepare it.

The Best Egg Salad

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens.

The Best Oatmeal Raisin Cookies

Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate.

The Best Mulled Wine

We love a well-spiced, fragrant mulled wine and this one hits the spot. The spices steep in the cider to intensify their flavors before everything is combined to create a warming, winter drink.

The Best Green Bean Casserole

We bring extra umami (a savoriness) to a traditional green bean casserole with the addition of dried shiitake mushrooms. Once rehydrated, they turn soft and earthy, and their soaking liquid adds oomph to the sauce as well. Our fried onion topping is made from scratch &mdash first, a dip in buttermilk, then fried to crunchy perfection.

The Best Turkey Meatballs

These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.

The Best Chocolate Cake

This is not your everyday chocolate cake. It's a showstopper &mdash very tall and much more of a bakery-style cake than a cake from a box. The frosting has both melted chocolate for smoothness and cocoa for depth of flavor.

The Best Spinach Artichoke Dip

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

The Best Peanut Butter Cookies

We wanted a super peanut buttery treat but found that store-bought peanut butter made the cookies a bit gummy when we used more than 1 cup. So we ground roasted peanuts ourselves and added that to the batter for an additional boost of flavor. Honey and melted butter add richness and create a soft and chewy cookie with an irresistible crackled exterior. We topped the dough balls with raw sugar for extra crunch and a hit of sweetness that balances the salt of the peanuts.

The Best Deviled Eggs

Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor &mdash it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.

The Best Angel Food Cake

Even though there are just a few ingredients in this simple cake, there are also a few techniques that will make or break it. First, be sure to use the correct pan -- an angel food cake pan -- and do not grease it. Additionally, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success -- and set this cake apart from the rest.

The Best Bolognese

Our bolognese is rich and meaty, yet surprisingly light on the tomato. Instead, its base is made from a classic combination of wine and milk. The combination of pork, beef and pancetta adds complexity while a Parmesan rind lends even more flavor.

The Best Chocolate Lava Cakes

Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.

The Best Beef Stroganoff

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

The Best Guacamole

Simple ingredients in perfect proportion make a this dip a crowd-pleasing favorite for any event. We decided not to use tomato in ours (it makes the guac watery) and included both onion and garlic for extra zip. A healthy dose of fresh lime juice balances and brightens the flavors.

The Best Pork Enchiladas

Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.

The Best Scones

The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.

The Best Chicken Marsala

This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.

The Best Lemon Meringue Pie

It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but add a little vegetable shortening as well &mdash we found that this combination creates a crust that is both tender and flaky.

The Best Tuna Salad

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it&rsquos not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

The Best Crispy Tofu

The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.

The Best Chicken Salad

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

The Best Crispy Chocolate Chip Cookies

These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.

The Best Granola

For our best granola, we wanted a crunchy, clustery version that wasn't too sweet. We created this simple but universally likeable recipe that's flavored with vanilla and a blend of brown sugar and maple syrup. We love its pure flavors and balance of salty and sweet. It is the perfect canvas for personalization, so we've included some ideas for mix-ins at the end of the recipe.

The Best Pie Dough for a Lattice Crust

We love this dough for making the lattice crust for many reasons. The combination of shortening and butter makes the dough incredibly easy to work with and forgiving when cutting and weaving. Plus, the added vodka provides tenderness and depth of flavor, making it perfect for a variety of pie fillings.

The Best French Onion Soup

This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don't take them too dark -- a nice golden brown is perfect. Good beef broth also makes a big difference. If you can't make your own, look for a high-quality prepared variety.

The Best Baked Beans

If you think baked beans only come from a can, you're in for a treat. Bacon, molasses and bourbon add depth and flavor to our classic recipe that's perfectly spiced with paprika, mustard and Worcestershire. A bit of brown sugar adds just the right amount of sweetness and to keep things easy, the beans require no soaking! They get tender and delicious right in the oven.

The Best French Toast Casserole

There's no need to get up early on the weekend to make brunch for a crowd. With this rich, custardy French toast casserole, nearly all the prep is done in advance. Simply assemble and refrigerate overnight. About an hour before brunch time, just pop it into the oven. Whip up a fast and easy banana-caramel topping and bask in the praise of your well-fed guests.

The Best Banana Cake

This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.

The Best Banana Pudding

This creamy banana dessert is our very favorite version, piled high with layers of just-ripe bananas, rich vanilla pudding and tender cookies. We used vanilla bean paste instead of extract in our homemade filling for a bold flavor boost and topped the pudding with swirls of freshly whipped cream. When it all comes together, it's dreamy, luscious and feeds a crowd!

The Best Parker House Rolls

These Parker House rolls are super indulgent thanks to plenty of butter mixed in and brushed on top. Milk and eggs enrich the dough, lending a perfectly tender texture. A sprinkle of flaky sea salt adds a welcome bit of contrast and crunch. These rolls are best served fresh and warm.

The Best Homemade Applesauce

After tasting the pure apple flavor of this homemade sauce, you just might never go back to the store-bought kind. Supermarket applesauce can be loaded with added sweeteners and flavorings. We use only a little sugar, plus lemon juice, salt and cinnamon, providing a balanced flavor and the perfect amount of sweetness.

The Best Roasted Asparagus

The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.

The Best Roasted Brussels Sprouts

Olive oil, salt and pepper let the earthy flavor of the sprouts shine as they get crisp and golden in the oven. Heating the pan and laying the veggies flat-side down is the secret to achieving maximum browning -- and don't toss the loose leaves that fall off during trimming. They become toasted and crisp -- the best part! To make these extra special, we topped them with homemade Parmesan breadcrumbs.

The Best Fruitcake

Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.

The Best Pumpkin Cheesecake

There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.

The Best Tiramisu

Making this classic Italian dessert is surprisingly easy. We start the custard with a traditional Marsala-flavored zabaglione -- a cooked mixture of egg yolks and sugar. Then we lighten it with tangy mascarpone cheese, which provides just the right creamy, mousse-like texture. Once assembled, the ladyfingers soften sufficiently after 4 hours in the refrigerator, but if you can wait longer, the flavors will meld even more .

The Best Chicken and Dumplings

This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.

The Best Meat and Potatoes

This recipe will please not only the meat-and-potato lover in your house but will also please the cook. It comes together in just 30 minutes with minimal cleanup! We seared tender, juicy strip steaks in a hot cast-iron skillet, then made a fast pan sauce with mustard, wine and herbs. Mashed potatoes are kicked up with sour cream, horseradish and spinach for a stick-to-your-ribs side dish that's a cinch to prepare in the microwave.

The Best Apple Crisp

If you just went apple picking, here's the perfect recipe to enjoy the fruits of your labor. We've included two varieties of fresh apples, plus warm spices and tangy cider. The sweet, buttery crumble topping is flavored with brown sugar and studded with nutty pecans for the ultimate easy apple dessert.

The Best Risotto

With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.

The Best Shepherd's Pie

We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.

The Best Tomato Sauce

There are about as many versions of tomato sauce as there are cooks in the world. The Italian-American heritage of one of our test-kitchen team members informed the development of this recipe, leading us to a version of her family's favorite tomato sauce. A variety of canned tomatoes adds richness. A long simmer helps the flavors meld and results in a sauce that is perfect on pasta or nestled around chicken cutlets or meatballs.

The Best Irish Soda Bread

We prefer the slightly sweet American version of this classic Irish quick bread, so we added dried currants and a small amount of sugar. Buttermilk and baking soda give the loaf plenty of lift and butter gives it a moist crumb.

The Best Cranberry Sauce

Our classic cranberry sauce has the ideal texture of tart whole berries suspended in a sweet jammy sauce we added citrus peel for a little extra brightness. Don't be tempted to skip the salt and and pepper at the end. It may seem a bit odd, but salt brings out the fruitiness of the berries while pepper gives the sauce a warm and spicy finish.

The Best Corned Beef and Cabbage with Horseradish Cream

Our recipe for corned beef and cabbage is so delicious, we'd like to eat it year-round. The whole spices included in the braising liquid are our secret ingredients (the tangy horseradish cream doesn't hurt, either!). Cabbage and potatoes are cooked in the same pot as the brisket, so everything comes out perfectly tender and infused with flavor.

The Best Roasted Fennel

Fennel sometimes plays second fiddle to other vegetables, but it is the true star in this simple but impressive side dish. Roasting the fennel until tender and almost creamy mellows its usual licorice flavor and brings out a touch of natural sweetness. Even if you don't normally like fennel, give this delicious dish a try. Morda boste presenečeni.

The Best Pulled Pork

Chipotle powder, apple cider and ketchup create the perfect balance of smoky, sweet and tangy without the need for a smoker or grill! For our classic, satisfying pulled pork, all that's required is a flavorful homemade rub and a long trip to the oven to cook low and slow until it's meltingly tender. Eat it as-is, or pile onto a potato roll with your favorite toppings for the ultimate sandwich. Coleslaw is a traditional accompaniment, and we love a vinegary one for the way it cuts through the richness of the pork.


Make it in advance, or use our quicker version!

If you want to make it on a weeknight but don’t have 50 minutes, we get it! We usually don’t either. Here’s what we would do:

  • Meal prep in advance. Make it the night before or on the weekend. Leftovers save well! Just refrigerate them until serving, and reheat in a saucepan. Add an extra squeeze of ketchup if it seems dry.
  • Use our quicker version. Try our Two-Bean Sloppy Joes: they take just 20 minutes! We like the flavor and texture of these a little better, but the bean version is nice for a quick fix.

Turkey Sloppy Joes in a Pretzel Bread Bowl - Recipes

The clever subtitle is also courtesy of my spouse [wish he also edited the photos--it's hard]. Since half of the meat in this recipe came from a cow named Butch and the other half from a deer skillfully obtained by his colleague . . . . the spouse's colleague not the cow's . . . it seemed an appropriate title. Adding some of the fresh vegetables from our Community Supported Agriculture (CSA) farm share is just bonus. Flavorful bonus.

The basis for my recipe today is Pioneer Woman's Sloppy Joe Recipe. As in my Very Veggie Sloppy Joes for a Crowd I jumped right off in a "use ALL the vegetables" direction. Since I added ground venison, however, I didn't want to get too wild with the seasonings--ketchup and mustard is pretty tame I think. However, instead of all the chili powder and hot sauce I used some gochujang (Korean hot red pepper paste). Once opened, it keeps for a while in the fridge--I've included a photo of it so you know what to look for in the Asian section of the grocery store or an Asian market or here [Amazon Affiliate link].

I tend to throw leftovers at the family for weekend lunches because I usually fix a big breakfast, and my brain is percolating something good for dinner. Such a pain when they want to be fed ponovno in the middle of the day, you know? Before taking the Joes to work for the luncheon, though, my spouse saved out just enough for the 4 of us. I was delighted to realize we could have one of my childhood comfort foods: sloppy joes on a bun with a slice of cheese and mustard, potato chips, apple slices, and milk. Perfection for a Saturday afternoon lunch.

If you're lucky enough to get some venison, please try this recipe. I'll even share my gochujang, since I don't foresee sticking it into waffles or anything . . . though a pizza is in the creative ideas stage, and it's been delicious in grilled recipes and with bok choy.

Want other recipes for ground beef? Here's a round up of 106 of them. Want other recipes using yellow squash? Look here. Need other ideas for bell peppers--any color? Try this collection.

No venison in this photo--I used my package for the joes, and never intended to blog about it. No water in it either. In the commissary, Gochujang is written in English, and the brand name and tub size are identical.

Beef and Venison Sloppy Joes with Yellow Squash and Peppers

1 pound ground beef
1 pound ground venison
1 cup chopped onion (1 medium onion)
1 cup chopped bell pepper (1 large pepper)
1½ cups shredded yellow squash (1 medium)
1½ cups ketchup
2 Tablespoons brown sugar
1 skodelica vode
½ Tablespoon Gochujang (Korean hot red pepper paste--see headnotes above)
½ Tablespoon Worcestershire sauce
1 Tablespoon yellow mustard
½ teaspoon salt (I use kosher), plus more to taste
½ teaspoon freshly ground pepper, plus more to taste