This recipe is posted and property of https://www.thefoodinmybeard.com/recipe/rumchata-bacon-donuts/
- 2 3/4 cups Flour sifted
- 1 packet instant yeast (2 1/4 teaspoons)
- 3 tablespoons Sugar
- Pinch of salt
- 1 cup RumChata
- 1/2 stick Butter
- 1 Egg
- 1 egg yolk
- Vegetable Oil for frying
- 1 cup Powdered Sugar
- 2 tablespoons RumChata (approx)
- 6 strips Bacon cooked and crumbled
- Mix the flour with the yeast, sugar, and salt.
- Microwave the RumChata with the butter until butter is melted. Whisk to combine.
- Mix the RumChata mixture with the flour mixture and stir to combine.
- Add the egg and yolk and mix about 5 minutes to knead.
- Allow to rise until doubled, about 2 hours.
- Roll the dough out and cut your donuts with cookie cutters or glasses.
- Allow to rise again for 30 minutes.
- Meanwhile, mix the RumChata with the powdered sugar, adding more RumChata if needed to form a glaze consistency.
- Bring about 2 inches of oil to 350 in a heavy frying pan.
- Fry the donuts about 15 seconds on the first side, then flip and fry 1 minute. Flip again and fry about 30 to 35 seconds until browned evenly.
- Remove from oil and allow to cool and dry on a rack for 5 minutes.
- Glaze the donuts and immediately top with bacon. Serve.
This post is posted and property of http://www.spoonforkbacon.com/2016/10/baked-spinach-and-artichoke-mac-and-cheese/
Baked Spinach and Artichoke Mac and Cheese
Serves 6 to 8
4 tablespoons unsalted butter, softened and divided
2 tablespoons all purpose flour
1 1/4 cups whole milk
2 ounces cream cheese, softened
4 ounces shredded white cheddar cheese, plus more for sprinkling on top
4 ounces shredded fontina cheese, plus more for sprinkling on top
16 ounces frozen spinach, thawed with excess water squeezed out
1 (15 ounce) can whole artichoke hearts, drained and quartered
1 pound cavatappi pasta, cooked al dente and drained
1. Preheat oven to 375˚F. Lightly grease a 13”x9” baking dish and set aside.
2. Place butter into a medium pot and melt over medium-high heat.
3. Add flour and stir together to create a roux. Stir for 2 to 3 minutes. Stir in milk and continue to stir until mixture thickens enough to coat the back of a spoon. Stir in cream cheese and continue to stir until no lumps remain. Season with salt and pepper.
4. Stir in cheeses, 2 ounces at a time, until fully incorporated and mixture is smooth. Stir in the spinach and adjust seasonings.
5. Place cooked pasta in a large mixing bowl and pour spinach-cheese sauce over. Stir together until all the pasta is well coated. Fold in the quartered artichoke hearts and adjust seasonings.
6. Pour mixture into the prepared baking dish and top with extra shredded cheese.
7. Bake for 25 to 30 minutes or until mixture is bubbly and slightly browned on top.
8. Cool for about 10 minutes, scoop and serve.
This picture and recipe are posted and property of http://www.spoonforkbacon.com/2016/01/lasagna-roll-ups/
Lasagna Roll Ups
Makes 12 roll ups
24 ounces part-skim ricotta
1 large egg
2 ounce shredded Parmesan cheese
1/2 bunch kale, blanched, drained (with as much liquid squeezed out) and chopped
ground turkey filling:
2 tablespoon extra virgin olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
1 1/2 pounds ground turkey
3 tablespoons minced oregano
1 1/2 tablespoons minced basil
1 cup marinara sauce
12 dry lasagna sheets (with fluted edges), boiled
1 1/2 cups marinara sauce
1. Preheat oven to 375˚F.
2. Place all the ricotta filling ingredients into a mixing bowl, season with salt and pepper and mix together until fully combined. Set aside.
3. Pour oil into a large skillet and place over medium-high heat. Add onions and sauté for 2 to 3 minutes. Add garlic, turkey, oregano, and basil and continue to sauté for 3 to 4 minutes. Season with salt and pepper and continue to sauté for 1 minute. Stir in marinara sauce and mix until just combined. Remove from heat and allow mixture to cool slightly.
4. To assemble: Pour 1 1/2 cups marinara into the bottom of an 8”x8” baking dish and set aside. Pace a cooked lasagna sheet onto a clean surface and top with a thin layer of the ricotta filling. Top the ricotta filling with a thin layer of the meat filling and tightly roll the lasagna sheet up completely. Carefully place it into the prepared baking dish, spiral side-up. Repeat until all of the sheets and filling have been used and snuggly fit into the baking dish.
5. Place baking dish in the oven for about 25 minutes. Remove from oven, allow the dish to cool slightly and serve.
This recipe and picture were created/posted by:
http://www.foodandwine.com/recipes/baked-rigatoni-milk-braised-pork-ricotta-and-lemon / Contributed By Ryan Hardy Photo © Con Poulos Published October 2016
- Active: 45 MIN
- Total Time: 4 HR 30 MIN
- Servings: 8
- 1/4 cup extra-virgin olive oil
- One 4-pound boneless pork shoulder roast
- Kosher salt and pepper
- 12 garlic cloves
- 1/2 cup dry white wine
- 3 quarts whole milk
- 6 rosemary sprigs, plus chopped rosemary for garnish
- 1 bay leaf
- Five 3-inch strips of lemon zest
- 1 pound rigatoni
- 2 cups fresh ricotta cheese (1 pound)
- Freshly grated pecorino cheese, preferably Pecorino di Fossa
How to make this recipe
- Preheat the oven to 375°. In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Rub the pork all over with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add to the casserole and cook over moderately high heat until browned all over, about 8 minutes; transfer to a plate. Add the garlic to the casserole and cook, stirring, until golden, 1 to 2 minutes. Add the wine; cook until almost evaporated, about 2 minutes.
- Add the milk, rosemary sprigs, bay leaf and lemon zest to the casserole and bring to a simmer. Add the pork and braise in the oven for about 3 hours, until the meat is very tender. Let the pork cool in the casserole to room temperature.
- Transfer the pork to a work surface and cut in half. Coarsely chop 1 piece; reserve the remaining pork for another use. Working in 2 batches, puree the cooking liquid in a blender until smooth. Strain through a fine sieve, pressing down on the solids.
- Preheat the oven to 425°. Lightly grease a 3½- to 4-quart baking dish. In a pot of salted boiling water, cook the pasta until very al dente. Drain and transfer to a large bowl. Add the chopped pork and 3 cups of the strained cooking liquid, season with salt and pepper and toss to coat. Transfer the pasta to the prepared baking dish and dollop the ricotta on top. Cover with foil and bake for about 20 minutes, until the pasta is tender. Uncover and bake for about 15 minutes longer, until golden on top. Garnish with pepper and chopped rosemary. Serve with grated pecorino.
The braised pork can be refrigerated in its cooking liquid for 3 days.
Here is an interesting new way to cook potatoes. These are Volcano Potatoes. I parbaked potatoes, hollowed them out, stuffed them, wrapped them in bacon, and grilled them. And, while I didn’t picture the sauce, it’s pretty good too. Enjoy!
4 medium potatoes, washed
Salt & pepper
8 slices bacon
1/2 C chopped ham (or turkey)
3/4 C shredded Cheddar cheese
About 1 C barbecue sauce
Sliced green onions, for garnish
FOR THE SAUCE:
1 C sour cream
Hot sauce, to taste (any brand is fine)
1 teaspoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
Salt & pepper, to taste
Preheat the oven to 400 degrees. Rub the potatoes with some olive oil and sprinkle on some salt and pepper. Wrap the potatoes in foil and bake for about 20 minutes.
Meanwhile, mix the sauce ingredients together and chill.
Preheat your grill to about 350 degrees. Unwrap the potatoes (use an oven mitt). Cut a small slice off of the fatter end of the potatoes so that you can stand the potatoes up. Cut a small slice off of the other end. Carefully scoop some of the insides out of this end (use an apple corer or a jalapeno corer or a small scoop) to make room to stuff the potatoes (it’s okay if they break a little. The bacon will hold the skins in place). Wrap each potato with 2 slices of bacon, using toothpicks to secure the bacon.
Stand the potatoes on the fat end and stuff the ham and cheese in the potatoes in layers, ending with cheese on top. Grill the potatoes over direct heat for about 30-40 minutes, basting with the barbecue sauce every 5-7 minutes, until the potatoes are fork tender and the bacon is cooked. Garnish the potatoes with the green onions and serve with the sauce.
White Lasagna Cupcakes
this recipe and photo was posted by : http://www.foodandwine.com/recipes/white-lasagna-cupcakes/print
- 4 tablespoons unsalted butter, plus more for buttering the ramekins
- 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
- 1/2 pound fresh lasagna noodles
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 large egg
- 1/4 cup snipped chives
- 2 tablespoons chopped parsley
- 8 ounces Fontina cheese, shredded
- 6 ounces thinly sliced prosciutto, finely diced
- Freshly ground pepper
- 15 oz. frozen shredded hash browns, thawed
- 1 cup Cheddar cheese, shredded
- 1 tablespoon olive oil
- 8 medium eggs
- Salt and pepper to taste
- 2 slices cooked bacon, crumbled
- 1 tablespoon Cheddar cheese, shredded
- ½ tablespoon parsley, chopped
- 2 avocados, sliced and chilled
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