Monday, May 27, 2013

Cinnamon Rolls & Maple Frosting

Cinnamon Rolls

Pioneer Woman

Prep Time
Cook Time
Servings 8 Difficulty Easy


  • 1 quart Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast, 0.25 Ounce Packets
  • 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon (heaping) Salt
  • Plenty Of Melted Butter
  • 2 cups Sugar
  • Generous Sprinkling Of Cinnamon
  • _____
  • 1 bag Powdered Sugar
  • 2 teaspoons Maple Flavoring
  • ½ cups Milk
  • ¼ cups Melted Butter
  • ¼ cups Brewed Coffee
  • ⅛ teaspoons Salt

Preparation Instructions

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It’ll seal the relationship for life. I promise.

Saturday, May 4, 2013

Homemade Taco Seasoning {large batch}

Homemade Taco Seasoning {large batch}
Rachael Ray

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 cups plus 1 tablespoon
Serving Size: 2-3 tablespoons per pound of meat
  • ½ cup plus 2 tablespoons chili powder
  • 2.5 teaspoons garlic powder
  • 2.5 teaspoons onion powder
  • 2.5 teaspoons red pepper flakes
  • 2.5 teaspoons oregano
  • 2.5 teaspoons paprika
  • ¼ cup plus 1 tablespoon cumin
  • ¼ cup salt (more to taste)
  • ¼ cup finely ground pepper
  1. In small bowl, mix all ingredients and store in airtight container. (Or you can mix it together in the container you are going to store it in–just give it a shake.)
  2. Add 2 to 3 tablespoons of this mixture plus 1/2 cup of water to one pound of cooked meat (of your choice). Simmer over medium heat, stirring frequently until there is very little liquid left in the pan. 

Homemade Taco Seasoning

Homemade Taco Seasoning
Rachael Ray

1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1.5 tsp ground cumin
1/2 to 1 tsp sea salt (more or less to taste)
1 tsp black pepper
1. In small bowl, mix all ingredients and store in airtight container. (Or you can mix it together in the container you are going to store it in–just give it a shake!)
2. Add 2 to 3 tablespoons of this mixture plus 1/2 to 3/4 cup of water to one pound of cooked meat (of your choice). Simmer over medium heat, stirring frequently until there is very little liquid left in the pan.
3. Serve with your favorite taco topping! I recommend lots of sour cream, fresh salsa, guacamole, lettuce, cheese and tomato.

Wednesday, May 1, 2013

Sloppy Joes

The View: Mario Batali Sloppy Joes Recipe Directions

  • 1 lb Ground Meat
  • 1 Onion
  • 1 clove Garlic
  • 5 tbsp Tomato Paste
  • 2 tbsp Brown Sugar
  • Cayenne
  • Cinnamon
  • Paprika
  • 12 oz Ginger Beer
  • Olive Oil
  • Salt & Pepper
The View: Mario Batali Sloppy Joes Recipe Directions
  1. Slice an onion and garlic. Saute it in a skillet with a pound of ground meat in olive oil.
  2. Add brown sugar, cayenne, cinnamon, and paprika.
  3. Add salt and pepper, to taste.
  4. Mix in tomato paste, stirring all ingredients constantly.
  5. Add 12 oz ginger beer to the skillet.
  6. Bring to a boil. Then simmer for 25 minutes, until done.
The View: Mario Batali Island Style Relish
  1. Combine fresh pineapple, a shallot, jalapeno, cilantro and red wine vinegar in a bowl to create a relish.
  2. Toast your buns before serving sloppy joes topped with a little relish.
Mario Batali’s advice when cooking for others is to strike a balance and find something that all your guests can enjoy and feel great about. That is easier said than done, but I appreciate the sentiment.

Eggplant Chicken Thighs

The View: Eggplant Chicken Thighs Recipe Ingredients
  • Chicken Thighs (bone-in, skin-on)
  • Japanese Eggplant
  • Brown Lentils
  • Tomatoes
  • Onion, diced
  • Garlic
  • Parsley
  • Lemon
  • Oregano
  • Cumin
  • Chicken Stock
The View: Eggplant Chicken Thighs Directions
  1. Heat olive oil in a large pot on medium high.
  2. Brown your chicken thighs on both sides until golden brown. Set aside.
  3. Saute eggplant in olive oil.
  4. Mix in onion, cilantro, cumin, and oregano.
  5. Toast dry lentils for just 30 seconds in the pot.
  6. Then mix in chicken stock and crushed tomatoes.
  7. Return browned chicken to the pan.
  8. Cover and simmer 30-40 until fork-tender.
  9. Add bay leaf and chili flakes if desired.
  10. Serve with fresh spinach leaves and pasta.
  11. This makes great leftovers too, according to Daphne.
Daphne Oz said that shopping farmer’s markets is a great way to find deals on organic foods. Important things to find organic include thin-skinned fruits and berries. But other stuff, such as canned beans, can be bought at any store.

Red Beans And Rice Recipe

The View: Carla Hall Red Beans And Rice Recipe Ingredients
  • 2 lb Turkey Sausage
  • Kidney Beans
  • Cooked Bacon, cubed
  • 3 ribs Celery, chopped
  • 1 medium Onion, chopped
  • 1 Red Bell Pepper, chopped
  • Paprika
  • Cumin Seeds
  • Bay Leaf
  • Thyme
  • Parsley
  • Tomato Puree
  • Chicken Stock
  • Olive Oil
  • Salt & Pepper
The View: Red Beans and Rice Directions
The View Vs The Chew hosts faced off to make a Red Beans And Rice Recipe, as well as a gluten-free Eggplant Chicken Thighs dish from Daphne Oz & Elisabeth. (ABC/Lou Rocco)
  1. In a pan with olive oil, begin cooking turkey kielbasa with ready-to-cook beans.
  2. Add chopped vegetables to the pot.
  3. Add seasonings and tomato puree to the pot.
  4. Stir to occasionally to mix well.
  5. Add chicken stock to deglaze the pan.
  6. Put cooked bacon back in the mix.
  7. Cover and simmer about 20 minutes.
  8. Serve cooked mixture over brown rice.

Chicken Rice Casserole

Chicken Rice Casserole
Kari Birdsley

Cooked Rice (I usually do 2-3 cups in the rice cooker for a 9x13 pan)
1 can cream of mushroom soup
chicken pieces
1 pkg dry onion soup

Grease casserole dish.  Add cooked rice to casserole dish.  Layer chicken pieces on top of the rice.  Cover with the cream of soup & onion soup mixture.  (I mix the onion soup & cream of mushroom soup in a separate bowl before pouring over the top of the chicken.)  Cover with foil and cook. 

Bake at 350 until heated through.  About 30-45 minutes.