Apple dumplings

Elements

Directions

Produced as written, these had been very great. I did use Gala apples as that was what I had on hand. I would make this recipe again.

Tasty and getting overpowering praise. Used the recipe with only 1 tiny change. Manufactured the sauce with apple cider rather of water and so reduced the brown sugar to just a tad far more than 1/2 cup.

OMG-Excellent! Initial time generating dumplings. Wow. Enjoy, love, really like them. Tip, never overlook to dip your finger into water as you're wrapping the dough so it sticks collectively. I used half water and half dark Rum for the sauce and it was fantastic. This is a keeper. I even posted a pic on Facebook! Lol They are now an internet sensation!!

This is almost like my Mama's, except she manufactured a various pie dough. She usually extra the apple peels to the sauce, then eliminated them. Thank you for this recipe! It brings back memories

Can you use premade pie crust dough just as effectively?

Sooooooooooooooooooo great! Just will not fail to remember the vanilla ice cream!

Amazing recipe. I add maple extract to the syrup simply because that is what my mom often did. Ideal served with butter pecan ice cream!

I wouldn't even give this recipe one star. The crust was terrible! I followed the recipe exactly like it mentioned and all the dough did was fall apart. I will not know how this got a excellent review , Because this is the worse recipe ever. Threw the dough away right after utilizing it for one apple and acquired a excellent recipe out of a single of my grandmas recipe books.

Tasty winter comfort food! My husband loves the two apple & stodgy puddings so was just crazy about this recipe.

I would never ever made apple dumplings prior to and these were wonderful! They had been a hit with everybody who attempted them.

Best gumbo recipe

Ingredients

Directions

My first time producing gumbo from scratch. Add crawfish shrimp and sausage. Yummy

This was my 1st time generating gumbo. I love to cook & contemplate myself to be a foodie with a very various palette. That being said, this gumbo is Almost everything! I added sausage, blue gumbo crabs, & tilapia. Everything else is the exact same. I also am consuming it with a flaky honey butter biscuit. Hands down THEE greatest gumbo I have ever had. Thanks so much for sharing!!

I added chicken drumettes, sausage and shrimp. We had it over rice. Really great and simple to make.

The Cajun flavors come with each other nicely here and the taste is wonderful!!

very good recipe I extra rice to the gumbo right after was carried out at the identical time that I additional the shrimp. This thicken it relatively . I also lower down on the salt. I also added Andouille sausage to give it a lot more of a cajun type taste.

Effortless to follow. Loved ones loved it in excess of rice.

This is a huge recipe. Can it be frozen? I'd hate to feel my husband and I would be consuming this for at least a week. Not a excellent idea. Aid.

Considering that I have in no way manufactured gumbo ahead of, this was a great, non-intimidating recipe to commence with.

I absolutely adore this recipe! I produced it last evening and it was a hit with my children! I extra turkey sausage and chicken to make it the "official" New Orleans type gumbo! It was Scrumptious.

THIS WAS THE First TIME I EVER Produced GUMBO AND IT WAS Wonderful. I WILL DEFINATELY BE Generating Far more

Curry powder recipe

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Scott conant

Scott Conant is an American chef, restauranteur, and foods personaliy, born in Waterbury, Connecticut on February 19th, 1971. Scott is of Italian descent on his mother's side, and started cooking at a younger age, taking cooking courses at the local community school at age eleven. At age 15, he enrolled in a trade school for culinary arts, before moving on to the Culinary Institute of America. Conant currently lives in New York City with his wife, Meltem and daughter Ayla, and also owns a residence in Miami Beach, Florida. He at the moment owns two restaurants: "Scarpetta" Miami, and "Scarpetta" NYC.

Scott is distant relative of Roger Conant, the founder of Salem, Massachusetts.

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Freekeh recipe

two medium onions, thinly sliced
25g butter
one tbsp olive oil, plus further to finish
150g freekeh (or bulghar wheat)
one/four tsp ground cinnamon
1/4 tsp ground allspice
270ml excellent-top quality lowered vegetable stock
100g Greek yoghurt
one 1/2 tsp lemon juice
one/2 garlic clove, crushed
10g parsley, finely chopped, plus extra to garnish
10g mint, finely chopped
10g coriander, finely chopped
2 tbsp pine nuts, toasted and approximately broken
salt and black pepper

Nowadays, freekeh is produced and sold commercially, whole or cracked, we use it for generating pilaffs, in salads and for serving with lamb or chicken. It’s earthy flavour and slightly coarse texture go notably effectively with sweet spices. Read a lot more right here

Area the onions, butter and olive oil in a huge heavy-based pot and saut on medium heat, stirring sometimes, for 15–20 minutes. or right up until the onion is soft and brown.
Meanwhile, soak the freekeh in cold water for 5 minutes. Drain in a sieve and rinse effectively beneath cold operating water. Drain properly.
Add the freekeh and spices to the onions, followed by the stock and some salt and pepper. Stir effectively. Carry to the boil, then cover, lessen the heat to a bare minimal and depart to simmer for 15 minutes. Take away the pan from the heat and leave it covered for 5 minutes. Finally, get rid of the lid and depart to pilaf to awesome down a tiny, about another 5 minutes.
Whilst you wait, combine the yoghurt with the lemon juice, garlic and some salt.
Stir the herbs into the warm (not sizzling) pilaf. Taste and alter the seasoning. Spoon onto serving dishes and best each and every portion with a generous dollop of yoghurt. Sprinkle with pine nuts and parsley and finish with a trickle of olive oil.