Author: Chef

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description

Ingredients

• YIELD Makes 6 pretzels
• TIME 1¼ hours, plus 1 hour rising time, plus cooling time
• Why This Recipe Works
• Soft Pretzels
• Gather Your Ingredients
• DOUGH
• 2 cups (11 ounces/312 grams) bread flour
• 1 teaspoon instant or rapid-rise yeast
• 2 teaspoons kosher salt
• 1 tablespoon vegetable oil
• 1 tablespoon packed brown sugar
• ¾ cup (6 ounces) room-temperature water
• Vegetable oil spray
• TO FINISH AND BAKE
• 1 tablespoon baking soda
• ½ cup (4 ounces) water
• 1 teaspoon pretzel salt (or kosher salt)
• 3 tablespoons unsalted butter

Instructions

1. WHAT KIDS ARE SAYING “Soft, crunchy, salty.
2. 10/10.” —Max, recipe tester, age 11
3. These classic pretzels are worth their salt! One of the weirdest (and coolest) things about traditional pretzels is that they are boiled in water before they’re baked to help set the crust on the outside and make them extra chewy inside.
4. The water sometimes also has a chemical called lye in it, which gives the crust a dark brown color and tangy flavor.
5. Since boiling pretzels at home can be tricky (and dangerous) for kids, we skip that step and still get a nice brown crust by painting them all over with baking soda dissolved in water.
6. (Baking soda and lye are similar, but baking soda is less dangerous!) To see this in action, have your young chef leave one half of one pretzel bare, without the baking soda solution.
7. Do they see the difference between the two halves when that pretzel comes out of the oven? Is the texture different? How about the flavor? (The pretzel half without the baking soda solution will look paler and won’t have much of that traditional “pretzel” flavor.)
8. For the dough: In bowl of stand mixer, whisk together flour, yeast, and 2 teaspoons kosher salt.
9. Lock bowl into place and attach dough hook to stand mixer.
10. In 4-cup liquid measuring cup, whisk together oil, brown sugar, and ¾ cup water until brown sugar has dissolved.
11. Start mixer on low speed and slowly pour in water mixture.
12. Mix until no dry flour is visible, about 2 minutes.
13. Increase speed to medium and knead dough for 8 minutes.
14. Stop mixer.
15. Transfer dough to clean counter and use your hands to knead dough for 30 seconds, then form dough into smooth ball following photos, “Step-by-Step: How to Knead Dough,” below.
16. Spray inside of large bowl with vegetable oil spray.
17. Place dough in greased bowl.
18. Cover bowl with plastic wrap and let dough rise until doubled in size, 1 to 1½ hours.
19. To finish and bake: While dough rises, adjust oven rack to middle position and heat oven to 425 degrees.
20. Line rimmed baking sheet with aluminum foil.
21. Set 1 cooling rack in baking sheet and spray well with vegetable oil spray.
22. Combine baking soda and remaining ½ cup water in small microwave-safe bowl.
23. Heat in microwave until water looks clear, 1 to 2 minutes.
24. Use oven mitts to remove bowl from microwave (be careful—bowl will be hot).
25. Use spoon to stir mixture until baking soda has completely dissolved.
26. Set aside to cool.
27. When dough is ready, transfer dough to clean counter.
28. Gently press and stretch dough into 6-inch square, popping any large bubbles.
29. Use bench scraper or kitchen shears to cut dough into 6 equal 1-inch-wide strips.
30. Cover dough strips loosely with plastic.
31. Use your hands to stretch and roll 1 piece of dough into 22-inch-long rope (keep remaining pieces covered), then shape into pretzel following photos, “Step-by-Step: How to Shape Pretzels,” below.
32. Place pretzel on greased cooling rack in baking sheet.
33. Repeat with remaining dough strips, spacing pretzels about 2 inches apart on rack.
34. Use pastry brush to paint tops and sides of each pretzel with water–baking soda mixture (coat pretzels well for even browning, then discard extra mixture).
35. Sprinkle tops of pretzels with 1 teaspoon pretzel salt.
36. Place baking sheet in oven.
37. Bake until pretzels are deep golden brown, 10 to 12 minutes.
38. Use oven mitts to remove baking sheet from oven and place on second cooling rack (ask an adult for help).
39. Let pretzels cool on baking sheet for 10 minutes.
40. While pretzels cool, melt butter.
41. Use clean pastry brush to paint pretzels all over with melted butter.
42. Serve warm.

Description

Ingredients

• Review raw notes for ingredients.

Instructions

1. In a small pot bring water to a boil, enough water to cover the chiles and piece of onion.
2. Simmer the jalapenos and onions for about 15-20 minutes until they change in color and are fork tender, but not mushy.
3. Carfuly remove stems after they cool down a bit and strain some of the excess water.
4. Using an immersion blender, a food processor or a regular blender, combine the corn oil, garlic cloves, strained jalapeños onions and salt.
5. Blend until smooth and creamy, about 3-4 minutes using an inversion blender, about 5-6 minutes on a blender or food processor, until it looks frothy, creamy and pale green.
6. Taste for salt, adjust if necessary.
7. Transfer to a squeeze bottle, and refrigerate.
8. It will last for about a week… If you can contain your self!….
9. Enjoy!
10. Jalapeno Creamy Sauce “That Green stuff”Makes about 2 – 2-1/2 cups.6 large fresh Jalapeño chiles.
11. Mine weighed about 7 oz / 200 gr.
12. give it or take..
13. you can make it half a pound why not!¼ of a large yellow onion2 large garlic cloves½ to 3/4 of a cup corn oil, grapeseed oil, sunflower oil or extra virgin olive oil, or a combination of two.1 teaspoon kosher salt

Notes

• Imported from incomplete raw notes; ingredient list needs a quick review.

Description

Ingredients

• Prep Time 10 minutes
• Cook Time 10 minutes
• Total Time 20 minutes
• Yield 4 servings
• 1 cup Bread Crumbs
• 1/2 cup four
• 2 zucchinis, thinly sliced to 1/4-inch thick rounds
• 1/4 cup all-purpose flour
• 3 large eggs, beaten
• 1 cup milk
• 1 tbls garlic salt
• 1 tbls onion powder
• 1 tsp cayenne pepper

Instructions

1. Heat oil in fryer to
2. In a large bowl, combine bread crumbs and 1/2 cup of flour; set aside.
3. In another bowl, combine 1/4 cup of flour, 3 large eggs, and milk.
4. Working in batches, dredge zucchini rounds in dip into egg wash, then in flour/breadcrumb mixture.
5. Add zucchini rounds to fryer, 5 or 6 at a time, and cook until evenly golden and crispy.
6. Transfer to a paper towel-lined plate.
7. Season with garlic salt, onion powder, and cayenne mixture.
8. Serve immediately.

Description

Ingredients

• Prep Time 15 minutes
• Cook Time 20 minutes
• Total Time 35 minutes
• Yield 6 servings
• 1 cup Panko*
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 4 zucchini, quartered lengthwise
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 tablespoons chopped fresh parsley leaves
• Notes

Instructions

1. Preheat oven to 425 degrees F.
2. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
3. In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste.
4. Set aside.
5. Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
6. Place zucchini onto prepared baking sheet.
7. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
8. Serve immediately, garnished with parsley, if desired.
9. *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Description

Ingredients

• For the beans:
• 12 ounces dried pinto beans
• 3 tablespoons vegetable oil
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 teaspoon cumin
• Salt and pepper
• 1/4 to 1/2 cup water
• For the tostada:
• 4 cups refried beans
• 4 corn tortillas
• 1/2 head iceberg lettuce, shredded
• 3 roma tomatoes, diced
• 1 cup sour cream
• 5 to 6 hot sauce packets
• 1 cup shredded cheddar cheese
• Buffalo Style Chicken Strips 25 ozBuffalo Style Chicken Strips 25 ozTysonAdd to List

Instructions

1. Add the beans to a large bowl and cover with cold water.
2. Soak overnight.
3. Drain and rinse the beans.
4. Place them in a medium sized pot and cover with water.
5. Cook for 1 1/2 hours.
6. Drain.
7. Heat a large skillet over medium heat.
8. Add the vegetable oil and the onion, garlic and cumin.
9. Cook for 5 minutes.
10. Next add the beans and cook for 3 to 4 minutes more.
11. Season with salt and pepper.
12. Using the back of a fork or a potato masher, mash the beans adding water a couple tablespoons at a time while you mash.
13. For the tostada: Preheat the oven to 400 degrees.
14. Place the tortillas directly on the oven rack and toast for 5 to 8 minutes.
15. Remove from the oven and allow to cool slightly.
16. Spread beans on the top of each tortilla and top with lettuce, tomato, sour cream, cheese and hot sauce.

Description

Ingredients

• Cooking spray
• 1 water
• baking soda
• 1 large egg, beaten
• Coarse salt
• butter
• flour
• milk
• cheddar
• Kosher salt
• Freshly ground black pepper
• Pinch cayenne pepper

Instructions

1. (16.3-oz.) can refrigerated biscuit dough
2. 4 c.
3. 1/4 c.
4. 2 tbsp.
5. 1 c.
6. 2 c.
7. Preheat oven to 425°.
8. Line a large baking sheet with parchment paper and spray with cooking spray.
9. Make the pretzels: Quarter each biscuit, then roll each piece into a ball.
10. Using a knife, carve an X into each ball.
11. In a medium saucepan, combine water and baking soda.
12. Bring to boil then reduce to a simmer.
13. Add balls and cook for 30 seconds.
14. (The dough will float to top.) Remove with a slotted spoon and transfer to baking sheet, making sure the pretzels aren't touching.
15. (Don't worry if the dough looks messy here! They'll completely transform in the oven.) Brush beaten egg over each pretzel, then sprinkle with coarse salt.
16. Bake for 10 to 15 minutes or until golden brown.
17. Meanwhile, make cheese sauce: Melt butter in a small saucepan over medium heat.
18. Whisk in flour and cook for 1 minute.
19. Stir in milk and bring to a simmer.
20. When milk begins to thicken, stir in cheese, whisking constantly until sauce is smooth.
21. Season to taste with salt, pepper, and cayenne.
22. Serve with the pretzels.

Description

Tomato-rich skillet rice with carrots, peppers, garlic, and cilantro.

Citation
Source attribution preserved in the raw notes: Parker Feierbach.

Ingredients

• 3 tablespoons olive oil
• 2 carrots, peeled and diced
• 1 small green bell pepper, diced
• 1 small onion, chopped
• 3 cloves garlic, thinly sliced
• 2 cups long-grain rice, rinsed and drained
• 1 tablespoon tomato paste
• 2 1/2 cups low-sodium chicken broth
• 1 can fire-roasted diced tomatoes, drained (14 ounces)
• 1 can tomato sauce (8 ounces)
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Kosher salt and black pepper, to taste
• 1/4 cup chopped cilantro

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Cook the carrots, bell pepper, onion, and garlic until the onion turns translucent, about 5 minutes.
3. Add the rice and tomato paste and cook, stirring, until the grains are lightly toasted, 2 to 3 minutes.
4. Pour in the broth, diced tomatoes, and tomato sauce. Season with cumin, oregano, salt, and pepper.
5. Bring to a boil, cover, reduce the heat to low, and simmer until the rice is tender and the liquid is absorbed, about 17 minutes.
6. Stir in the cilantro before serving.

Description

Ingredients

• 14 ounce can artichoke hearts , drained and chopped
• ½ cup sour cream
• 1/2 cup mayonnaise
• 8 ounces cream cheese , room temperature
• 1 cup freshly grated parmesan cheese , loosely measured
• 1 clove garlic minced
• 1/2 cup spinach , frozen, thawed and liquid squeezed out

Instructions

1. Preheat oven to 350 degrees F.
2. To a mixing bowl add sour cream, mayo, cream cheese, drained spinach, artichoke hearts, garlic and ¾ cup of parmesan cheese.
3. Combine until smooth.
4. Place in a greased baking dish (most pan sizes around 8×8 in or a little smaller will work.
5. You could even use a glass pie dish).
6. Sprinkle remaining ¼ cup of parmesan cheese on top.
7. Bake in preheated oven for about 20 minutes or until hot and bubbly.
8. Serve warm with crackers or bread.

Description

Oven fries with oregano, feta, parsley, lemon, and tzatziki on the side.

Ingredients

• 2 large russet potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 tablespoon chopped fresh parsley
• 1 to 2 tablespoons crumbled feta
• Lemon wedges, for serving
• Tzatziki sauce, for serving

Instructions

1. Heat the oven to 425 degrees F.
2. Cut the potatoes into fry-shaped strips.
3. Soak the potatoes in cold water for 20 minutes, then drain and dry very well.
4. Toss with olive oil, salt, and oregano.
5. Spread on a sheet pan in an even layer and bake 35 to 40 minutes until browned underneath.
6. Broil 2 to 3 minutes to crisp the tops if needed.
7. Transfer to a serving dish and top with parsley and feta. Serve with lemon wedges and tzatziki.