Ingredient: flour

Andouille Hush Puppies

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 Andouille Hush Puppies
This is my take on modifying a recipe I found online that looked really good! I have a link to the original recipe included.
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Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°.
  2. Stir together cornmeal and next 5 ingredients in a large bowl. Add egg, beer, and buttermilk; stir just until moistened. Let stand 10 minutes.
  3. Using a 1-inch cookie scoop, drop batter into hot oil, and fry, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Keep warm in a 200° oven.
Recipe Notes

Original recipe:  https://www.southernliving.com/syndication/crispy-andouille-hush-puppies

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Nutrition Facts
Andouille Hush Puppies
Amount Per Serving
Calories 214 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 27mg 9%
Sodium 553mg 23%
Potassium 78mg 2%
Total Carbohydrates 34g 11%
Dietary Fiber 2g 8%
Sugars 2g
Protein 7g 14%
Vitamin A 3%
Vitamin C 1%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet Roll Dough

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 Sweet Roll Dough
The basic magic dough to create a glamorous coffee cakes, such as Swedish Tea Ring, and Stollen, as well as dinner and luncheon rolls in many interesting shapes.
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Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 90 minutes
Servings
slices
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 90 minutes
Servings
slices
Ingredients
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Instructions
  1. Mix the dry yeast with 2 C flour, the sugar and salt. Heat milk and water to 110-115F; add to flour mixture with egg and shortening. Mix until smooth. Add enough flour to make a dough that is easily handled.
  2. Turn onto lightly floured board and knead until smooth (about 5 minutes). Round up in greased bowl, cover with a cloth and let ruse in warm place about 25 minutes.
  3. Punch down and shape. Let rise and bake as directed in specific recipes.
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Nutrition Facts
Sweet Roll Dough
Amount Per Serving
Calories 177 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.3g
Cholesterol 11mg 4%
Sodium 126mg 5%
Potassium 83mg 2%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Sugars 3g
Protein 5g 10%
Vitamin A 3%
Calcium 3%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Crock-Pot Pork Tenderloin

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 Crock-Pot Pork Tenderloin
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Rating: 5
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Servings
servings
Ingredients
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Instructions
  1. Put the pork tenderloin in the bottom of a slow cooker.
  2. Pour in water, bouillon, and Worcestershire sauce into the slow cooker.
  3. In a small bowl, stir together remaining ingredients. Sprinkle mixture over pork.
  4. Cover slow cooker and cook on Low for 3 1/2 hours. {If possible, flip pork over after 2 1/2 hours.}
  5. Place pork in separate container, cover tightly to keep warm.
  6. Place a small amount of the liquid in a small container with a lid, pour the rest in a saucepan.
  7. Mix the flour with the liquid in the small container and shake until well mixed. Add to saucepan and stir while heating, being sure to mix well and breaking up any lumps. Heat until thickened to your liking, stirring constantly.
  8. Or, if you're brave, you can add all of the liquid to the pan, and add the flour gradually and directly to it, whisking vigorously and constantly while heating to ensure flour is evenly distributed.
  9. Add the roast back to the gravy.
  10. Serve pork with the gravy - especially good over smashed potatoes.
Recipe Notes

Should be 140-165F internal temperature.

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Nutrition Facts
Crock-Pot Pork Tenderloin
Amount Per Serving
Calories 339 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 78mg 26%
Sodium 13145mg 548%
Potassium 660mg 19%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 2g
Protein 33g 66%
Vitamin A 2%
Vitamin C 7%
Calcium 5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Grilled Chicken & Bacon Pizza with a Garlic Cream Sauce

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 Grilled Chicken & Bacon Pizza with a Garlic Cream Sauce
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 450.
  2. Line a small pan with parchment paper. Place bacon slices on parchment and cook for 10-15 minutes our until crispy.
  3. Season and grill chicken. Set aside to cool.
  4. For sauce:
  5. In a skillet, melt butter and oil.
  6. Add garlic and shallot. Cook for 2 minutes.
  7. Add flour and cook for 1 to 2 minutes stirring frequently.
  8. Add wine (or beer or broth). Stir.
  9. Add milk slowly and stir.
  10. Season to taste.
  11. Add basil.
  12. Stir and cook for 2 more minutes over medium heat.
  13. Remove from heat.
  14. Spread pizza dough onto pizza pan or stone. Prick with a fork all over.
  15. Spread sauce over dough.
  16. Top with chicken, bacon, shredded colby jack, and sliced mozzarella.
  17. Bake at 450 for 15 minutes.
Recipe Notes

This pizza is so versatile. Change it up by adding veggies like spinach or change up cheeses by adding shredded Parmesan or sliced provolone instead.

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Nutrition Facts
Grilled Chicken & Bacon Pizza with a Garlic Cream Sauce
Amount Per Serving
Calories 439 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 64mg 21%
Sodium 859mg 36%
Potassium 80mg 2%
Total Carbohydrates 26g 9%
Dietary Fiber 1g 4%
Sugars 3g
Protein 22g 44%
Vitamin A 16%
Vitamin C 2%
Calcium 72%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Cherry White Chocolate Chip Cookies Recipe

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 Cherry White Chocolate Chip Cookies Recipe
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Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
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Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cream butter then add sugars and mix until light and fluffy.
  3. Add eggs and vanilla. Mix until well-combined.
  4. Add flour, sea salt, and baking soda to the butter mixture.
  5. Mix well and then stir in white chocolate chips and dried cherries.
  6. Scoop cookie dough onto a baking sheet spacing well apart to allow room for the cookie to spread lightly.
  7. Bake for about 10-12 minutes or until lightly browned.
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Nutrition Facts
Cherry White Chocolate Chip Cookies Recipe
Amount Per Serving
Calories 141 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 70mg 3%
Potassium 20mg 1%
Total Carbohydrates 23g 8%
Dietary Fiber 0.5g 2%
Sugars 12g
Protein 1g 2%
Vitamin A 3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Four-Cheese Stuffed Manicotti

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 Four-Cheese Stuffed Manicotti
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Course Main Dish
Cuisine Italian
Prep Time 70 minutes
Cook Time 30-35 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 70 minutes
Cook Time 30-35 minutes
Servings
servings
Ingredients
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Instructions
  1. Cook noodles in a large pot of boiling salted water, stirring occasionally, until still firm, about 4-6 minutes. Drain and transfer to a lightly oiled rimmed baking sheet.
  2. Meanwhile, melt remaining 4 Tbsp. butter in a medium saucepan over medium-low heat. Add flour and cook, stirring constantly, until foamy and nutty smelling, 1–2 minutes. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. salt and remaining 1/4 tsp. pepper.
  3. Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 1/3 cup Pecorino and 1/2 tsp. salt in a medium bowl.
  4. Spoon ricotta mixture into manicotti noodles at both ends. Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9" or other 3-qt. baking dish. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan. Bake manicotti until bubbling and lightly browned on top, 30–35 minutes. Let cool 5 minutes. Top with remaining 1/4 cup basil and serve.
Recipe Notes

I am going to try just half the recipe, and I am also going to cook 1/2 lb. of Italian sausage to add to my sauce before I put it in the oven.

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Moussaka

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 Moussaka
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Course Main Dish
Cuisine Cypriot
Servings
Ingredients
Course Main Dish
Cuisine Cypriot
Servings
Ingredients
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Instructions
  1. For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.
  2. For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside.
  3. For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.
  4. For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.
Recipe Notes

Recipe courtesy of Melissa d'Arabian

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Irish Lamb Stew

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 Irish Lamb Stew
A slowly braised Irish style lamb stew with Guinness.
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Course Main Dish
Cuisine Irish
Prep Time 10 minutes
Cook Time 3 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine Irish
Prep Time 10 minutes
Cook Time 3 hour
Servings
servings
Ingredients
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Instructions
  1. Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about 1 minute.
  4. Sprinkle in the flour and stir.
  5. Add the Guinness and beef stock.
  6. Add the rosemary, thyme, bay leaf, salt and pepper.
  7. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
  8. Add the potatoes and carrots and some more beef stock to cover.
  9. Bring to a boil, reduce the heat and simmer covered until they are tender, about 20 minutes depending on cut.
  10. Plate and garnish with parsley.
  11. Slow Cooker (RECOMMENDED): Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.
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Venison Sauerbraten

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 Venison Sauerbraten Recipe
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Course Main Dish
Cuisine German
Servings
Ingredients
Course Main Dish
Cuisine German
Servings
Ingredients
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Instructions
  1. Bring marinade ingredients to a boil and turn off the heat. Allow to cool. Submerge the venison in the marinade and let it sit in the fridge for at least 24 hours, and up to 5 days. Three days is a good length of time. When you are ready to cook, take the roast out of the marinade and salt it well. Set it aside for 15-20 minutes or so.
  2. Preheat the oven to 275 degrees. Actually, 225 is a better temperature, but the roast can take up to 8 hours to properly cook then; this is what I do at home on weekends. At 275 degrees, the roast will probably take about 5 hours to cook. You can go up to 300 degrees – a typical venison roast will be ready in 3 1/2 hours at this temperature – but you will get gray, not pink, meat. It will still taste good, though.
  3. Now you have an optional step: You can, if you choose, brown the venison in butter or oil. I chose not to because if you then simmer the venison at a low enough temperature, it will remain pink all the way through. If you brown the outside, you will get a gray ring around the edge of the venison when you cut into it. Either way is fine.
  4. Pour the marinade into a pot and bring it to a boil. Pour it into a Dutch oven or other lidded pot and place the venison inside. Cover and put in the oven. If the venison is not submerged by the marinade, turn the roast over every hour. This is also a good way to test for doneness – you want the roast to almost be falling apart. When the roast is done, take it out of the pot and coat it with some of the 1/4 cup olive oil or melted butter. Reserve the rest of the oil or butter for later. Wrap it in foil.
  5. Now you make the sauerbraten sauce – and sauerbraten is all about the sauce. Strain the cooking liquid through a fine-meshed sieve into a bowl. Take the 8 ginger snap cookies and pulverize them in a blender. You want it to look like a rough meal or coarse flour.
  6. In a medium-sized pot, melt 3 tablespoons of butter over medium-high heat. When it is frothing and totally melted, whisk in 2 tablespoons flour. Cook until it is the color of coffee-and-cream, stirring often. Slowly whisk in the cooking liquid, one cup at a time. The mixture will turn to clay at first, then loosen into a silky sauce. Taste for salt – it will probably need it – and add enough to your taste.
  7. Whisk in 4 tablespoons of the pulverized ginger snaps. They will not dissolve completely at first, but keep stirring and they will disappear. Taste the sauce. Add another tablespoon of ginger snaps if you want, or add a tablespoon of sugar. The sauce should taste sour, warm (a pumpkin pie sort of spicy warm) and a little zippy and sweet.
  8. To serve, slice the roast into 1/4 inch thick slices. Venison can be dry – it has zero fat – so one trick I do is to coat each slice in melted butter before I serve it. You’ll need about 1/2 stick melted to do this trick. Serve with lots of sauce, some braised onions, and either mashed potatoes, egg noodles, or spaetzle. A hearty red wine would be an ideal match here, as would a dark, malty beer.
Recipe Notes

You can of course use beef for this recipe; brisket or a chuck roast would be good, and you could also use London broil or tri-tip.

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Turkish Manti


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 Turkish Manti
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Course Main Dish
Cuisine Turkish
Prep Time 3 hours
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Turkish
Prep Time 3 hours
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Make the Dough: Pour flour and salt into a pile on a work surface or large board. Make a well in the center of the flour and crack the eggs into it. Start with a fork, mixing the eggs and incorporating the flour. When the mixture is too thick for stirring with a fork, start using your hands to mix everything together, gradually adding the water, as you start to knead and press the dough. Knead dough for 8-10 minutes until you get a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
  2. Prepare the filling: While the dough rests, combine lamb, onion, parsley and salt in a small bowl. Set aside.
  3. Prepare the yogurt sauce: Mix all ingredients in a small bowl. Store in the fridge. (Bring to room temp before serving)
  4. Fill Manti: preheat oven to 325ºF. Cut dough into fourths. (Work with one piece at a time, leaving others covered to prevent drying) Roll dough on floured surface, into a thin sheet, about 1/16 of an inch thick. Use a knife or a pizza cutter to cut into 1½-inch squares. (you can use the edge of a ruler as a guide) Add a small ball of meat - about the size of a chickpea - to the center of each square. Pull the four corners up around the meat and press the four side seams firmly together to seal. Set manti onto a baking sheet, lined with parchment paper. (you'll need two baking sheets) Repeat with the rest of the dough. You should have about 120 manti. Bake manti for 15 minutes, until it just starts to brown. At this point you can let the manti cool and store it in the fridge for up to a day or in the freezer for up to two weeks. Allow to come to room temp before continuing.
  5. Prepare the tomato sauce Cook oil and tomato paste in a small pot over medium low heat, stirring constantly, for about 7 minutes, until you get a deep rich color and oil is incorporated. Add Aleppo (or paprika and red pepper) and cook, stirring for 30 seconds longer. Remove from heat. Add water and whisk to combine. Set aside. (Reheat just before serving)
  6. Prepare butter sauce: Melt butter in a small saucepan over medium heat. Whisk constantly for 1-3 minutes, until you see little brown flecks appear. Remove from heat. Add olive oil. Set aside.
  7. Bring a large pot of salted water to a boil. Add manti and cook at a gentle boil 10-12 minutes, until tender. Drain. Return manti to its cooking pot. Pour butter sauce over and toss to coat, reheating gently, if need be. Season with salt, to taste. Divide manti between 6 bowls. Spoon on the tomato sauce and yogurt. drizzle on any extra butter sauce. Sprinkle with spices. Enjoy!
Recipe Notes

Make sure the dough is really, really thin!  But it's awesome!

Also, if you don't want to deal with making all those tiny packets, you can make small meatballs with the lamb filling mixture and serve them with egg noodles, which are almost identical in ingredients with the dough. May want to thin out the caramelized tomato mixture, but with the yogurt sauce on top it's wonderful, much easier and faster!

Nutrition Facts
Turkish Manti
Amount Per Serving
Calories 824 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 130mg 43%
Sodium 758mg 32%
Potassium 630mg 18%
Total Carbohydrates 98g 33%
Dietary Fiber 6g 24%
Sugars 6g
Protein 32g 64%
Vitamin A 11%
Vitamin C 5%
Calcium 10%
Iron 38%
* Percent Daily Values are based on a 2000 calorie diet.

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