These 5 recipes promise golden brown and delicious — no deep-frying required

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Scotch Eggs (Japanese-inspired Recipe) | Cooking with Dog

How to Make Scotch Eggs スコッチエッグの作り方 We would appreciate it if you could add subtitles for this video! Thank you for your support! (serves 2) 130g Ground Beef and Pork or single ground meat (4.6 oz) ⅓ tsp Salt Black Pepper, coarsely ground ½ tsp Japanese Worcester sauce or regular Worcester sauce ½ tsp Tomato Ketchup 15g Bread Crumbs (0.5 oz) ½ Small Beaten Egg 30g Cabbage Leaf, chopped (1.1 oz) 2 Soft-Boiled Eggs All Purpose Flour - Batter - ½ Beaten Egg 2½ tbsp All Purpose Flour Water Baby Salad Greens Cherry Tomatoes Parsley Leaves Mustard Frying Oil Order Francis Bento Box, Bento Bag and Chopsticks! Order Francis T-shirts and Apron! "Cooking with Dog Assistant" is now available on iPhone and iPad! You might also enjoy ... Tiramisu Roast Beef ※字幕を表示は動画下部にある [設定] アイコンをクリックして下さい♪ スコッチエッグの作り方 字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります! いつも応援していただき本当にありがとうございます! <材料>2人分 牛豚合い挽き:130g(牛のみ、豚のみでも可) 塩:小1/3 粗挽き黒コショウ ウスターソース:小1/2 トマトケチャップ:小1/2 パン粉:15g 溶き卵:小1/2個分 キャベツ(みじん切り):30g 半熟卵:2個 小麦粉 [衣] 溶き卵:1/2個分 小麦粉:大2と1/2 水少々 [付け合せ野菜] ベビーリーフ ミニトマト パセリ マスタード 揚げ油 フランシスのお弁当箱、巾着袋、お箸セットを注文! フランシスのTシャツとエプロンを注文! iPhoneとiPadでアプリ「Cooking with Dog Assistant」が利用できます! こちらもオススメです♪ ティラミス ローストビーフ Music courtesy of Audio Network

Loukoumades Recipe | Sweet Fried Dough

How To Make Fried Dough!

Sorry this isn't the best cooking video...but like this for more cooking videos! This is super simply and great for a special treat (: Music: all credits go to "Magic Ghost" Instagram: makemebush13 FOLLOW ME ON TWITTER:!/MakeMeBlush13 Links ♡ ❥ My Channel: ☆ ❥ Vlog Channel: ☆ ❥ Other Channel: ☆ ❥Dailybooth: ☆ ❥ My Collab:

The rolls, quick breads and biscuits we’re bringing to the Thanksgiving table

The rolls, quick breads and biscuits we’re bringing to the Thanksgiving table thanksgiving bread recipe, quick breads for thanksgiving, thanksgiving roll recipes, sweet potato roll recipes, no knead recipes, biscuit recipes, parker house rolls, bread basket recipes, homemade bread, easy roll recipes, easy bread recipes, best bread recipes, voraciously thanksgiving recipes, voraciously recipes Let’s talk about your Thanksgiving eating game plan. On most tables you’ll find many, many foods rich in starch and fat, so you need to strategize the best way to build that perfect plate — you know, for the ‘gram — but still have room for pie and grilled kielbasa later that night. (Grilling kielbasa to enjoy on Thanksgiving night is a thing that some people do. Yes, it is as wonderful as it sounds.) Scattered in the Thanksgiving offerings there are bound to be rolls or bread of some sort. We urge you not to eat them with your meal; they offer you nothing but stolen stomach real estate and you are pretty much guaranteed to regret it later. [Your Thanksgiving FAQs, answered] Instead, make one of these bread recipes, put a serving on your plate if you must, but then save it for later so that you know you have a vehicle on which to pile leftover turkey, cranberry sauce and slaw. There, aren’t you glad we had this discussion? Sweet Potato Rolls, above. Soft, tender rolls with a golden hue that is perfect for the holiday. You can make them in a stand mixer, but the dough is very easy to knead by hand. For another lovely and tender crumb, try Grandma Webster’s Dinner Rolls. (Len Spoden for The Washington Post) Challah for a Crowd. The appealing tenderness of challah, but baked up like Parker House rolls. Another benefit to these: If you have more leftovers than you care to turn into sandwiches, you can make French toast with them instead! (Deb Lindsey for The Washington Post) Honey Molasses Wheat Bread. Good for a last-minute bread emergency — it mixes up fast in one bowl and uses baking powder and baking soda rather than yeast. It also stores well (for up to five days!) and makes excellent toast . . . which you could then pile high with leftovers. [How to manage your limited oven space on Thanksgiving] (Jennifer Chase for The Washington Post) Rosemary Biscuits. The herb complements the flavors on your holiday table. We know the headnote says they are best served the day they’re made, and that’s true unless you plan on cutting the biscuits in half, toasting them in a skillet with a little butter, and turning then turning them into mini sandwiches. (Dixie D. Vereen for The Washington Post) Honey Whole-Grain Mini Corn Muffins. If you’re determined to have bread with your meal, make it miniature. These little bites offer texture and a hint of sweetness. They would not make great sandwiches, unless your turkey is also tiny. More from Voraciously: Start your own Thanksgiving traditions with these simple twists on classic recipes How to make an entire Thanksgiving feast in your Instant Pot Eight of our favorite ways to get that Thanksgiving turkey on the table How to go classic and get creative with your cranberry sauce If your favorite part of Thanksgiving is the sides, here’s how to make them count How to make mashed potatoes (or another mashed starch) the star of your feast Make-ahead, last-minute, gluten-free and vegan gravy recipes Our best

6 light and easy recipes to help you snap out of that Thanksgiving food coma

6 light and easy recipes to help you snap out of that Thanksgiving food coma post thanksgiving recipes, recipes with za'atar, carrot soup recipes, lentil soup recipes, what to eat after thanksgiving, light food after thanksgiving, what to cook after thanksgiving, lettuce wrap recipes, healthy dinner recipes, skillet dinner recipes, mango chili wraps, recipes with farro, voraciously recipes, voraciously, washington post food Another Thanksgiving has come and gone, and so has all that food. Or maybe you’re this close to finishing the last of the leftovers, in which case, carry on. But whether it’s today or tomorrow or next week, you’re probably going to want a break from the kind of heavier, labor-intense fare typically served on the holiday. [14 essential kitchen gifts for people who love to cook] In that case, we have you covered. Here are some light, even healthful, recipes from our archives that are also pretty easy to prepare: Spicy Mango Chili Wraps, above. These are not your ordinary lettuce wraps, especially since the wraps are red cabbage. (You could even go with rice paper, if that’s more how you roll.) But that’s just the start of this colorful and crunchy dish, which is topped with mango, red peppers, bean sprouts and jicama, or whatever vegetables you like. A zingy nut-based filling — feel free to make it a day in advance — is the real star, though. (Deb Lindsey for The Washington Post) Pear, Brie and Arugula Quesadillas. The addition of arugula and mustard keeps things on the zippy side of cheesy. (Deb Lindsey for The Washington Post) Herbed Farro Salad With Walnuts, Feta and Spinach. You can feel good about this Nourish recipe from Ellie Krieger, which would make a nice light lunch. (Deb Lindsey for The Washington Post) Spiced Carrot, Leek and Lentil Soup. Bright in color and flavor, you can enjoy this healthful soup two ways — rustic and chunky or smooth and elegant. (Deb Lindsey for The Washington Post) Lemon-Tarragon Salmon and White Bean Skillet. It feels completely the opposite of what you’ve just had for Thanksgiving, with a summery disposition even though it’s made with ingredients you can get year-round. (Deb Lindsey for The Washington Post) Black Beans and Greens With Avocado and Za’atar. Za’atar, a Middle Eastern spice blend, and lime juice provide the pop of flavor to this vegan dish. More from Voraciously: 7 recipes featuring Thanksgiving flavors without the weight of the feast A guide to cooking mushrooms, for lovers and skeptics alike

These 5 recipes promise golden brown and delicious — no deep-frying required
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Deep-frying can be intimidating. The vat of oil! Temperature control! The potential for splatters! Getting rid of the vat of oil! But pan-frying? That’s a cinch. With less oil/fat, you’ll still achieve golden brown and crispy perfection, as well as the satisfying sound of sizzles along the way. Here’s a batch of recipes from our archives that are ideal for summer eating: Fried Green Tomatoes With Avocado and Sour Cream, pictured above. Slices of green (unripe) tomatoes are cut into bite-size wedges, then coated in flour, an egg-mustard-buttermilk mixture, and finally, a cornmeal and flour mixture. Into a shallow bath of clarified butter they go; after about a minute per side, they emerge crisped and brown. (If you’ve got leftover butter after frying, let it cool in the pan, then strain and refrigerate for up to several weeks.) The avocado-spiked sour cream makes a nice foil for the tart tomatoes. (Dixie D. Vereen for The Washington Post) Sweet Potato and Pistachio Cakes. These little cakes need just 1 to 2 tablespoons of coconut oil to fry in, to become crunchy and nutty outside and creamy and sweet within. The tahini sauce is the cherry on top. (Deb Lindsey for The Washington Post) Mini Crab Cakes With Avocado Wasabi Sauce. The flavor of the crab shines with an embellishment of lime, ginger, cilantro and toasted sesame oil. Why use crab claw rather than jumbo lump? The recipe’s creator, Ellie Krieger, says: “It holds together more easily in a cake than larger lump crab, and it is less expensive.” (If you use lump crab, you may need to break up some of the chunks to make the cakes hold.) (Deb Lindsey for The Washington Post) Quinoa Cakes With Spinach and Sun-Dried Tomatoes. These are packed with flavor, thanks to oil-packed sun-dried tomatoes, scallions, ginger, lemon zest, spinach and Parmigiano-Reggiano. (The cakes’ crispy golden edges are a nice touch, too, of course.) If you’ve got leftovers, know that they taste great cold. (Stacy Zarin Goldberg for The Washington Post) Quick and Crispy Chicken Cutlets. Rather than the typical flour, egg and breadcrumb coating, these get a boost of flavor from mustard and an extra dose of crunch from panko bread crumbs. More from Voraciously: Make this one-pan Spanish Eggs and Potatoes, and you’ll learn how to fry A sweet and sour strawberry salad recipe that lets summer’s star fruit shine These griddled, nubbly corn cakes are the sleeper hit of summer meals

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