COOKING DISK RECIPES
BASIC SHORT-CRUST PASTRY RECIPE - NYT COOKING
Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you’re ready to bake.
Provided by David Tanis
Total Time 10 minutes
Yield One 9 and 1/2-inch tart crust
Number Of Ingredients 4
Steps:
- Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
- Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
- To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
- Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.
Nutrition Facts : @context http//schema.org, Calories 1268, UnsaturatedFatContent 28 grams, CarbohydrateContent 95 grams, FatContent 93 grams, FiberContent 3 grams, ProteinContent 14 grams, SaturatedFatContent 58 grams, SodiumContent 658 milligrams, SugarContent 0 grams, TransFatContent 4 grams
ROTI RECIPE - NYT COOKING
Roti is a basic, everyday bread, but making it takes a lot of skill. The dough is kneaded with just enough water to bring it together and keep it soft and pliable. And though it’s not yeasted, a ball of well-mixed and -rested dough will be supple and almost spongy, as if it were. Cooks who are used to making roti at home can roll out thin, round disks that puff up as if by magic. But the real magic of roti is how a few of them can turn anything — a little kheema, or a few spoonfuls of aloo masala — into a satisfying meal.
Provided by Tejal Rao
Total Time 30 minutes
Yield 12 roti
Number Of Ingredients 4
Steps:
- In a large bowl, mix the flour, oil and salt with 3/4 cup lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, 1/2 tablespoon at a time. Divide the dough into 12 even balls, placing each ball back in the bowl. Cover the bowl loosely with plastic wrap. Let rest in a warm place for at least 30 minutes or up to 1 hour. The dough should be soft and spongy.
- Lightly dust your work surface with flour and pat a ball into a thick disk. Use a rolling pin to evenly roll it into a thin, 5-inch-wide disk, flipping and flouring as needed.
- Heat a large cast-iron skillet over medium-high. Put the disk in the hot pan. When bubbles start to form and the roti starts to turn white, about 30 seconds, flip it over to cook the other side. It should be puffy in places and freckled brown. If you want to fully puff the roti, use tongs to gently place it directly on a low gas flame for about 2 to 3 seconds, then quickly remove it. Use the back of a spoon to lightly coat one side of the roti with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.
More about "cooking disk recipes"
BEST SUGAR COOKIES RECIPE - HOW TO MAKE HOMEMADE SUGA…
If you're looking for an easy sugar cookie recipe to make for the Christmas season, this option is one of the best. Watch our video for tips on how to decorate!
From delish.com
Reviews 4.3
Total Time 1 hours 45 minutes
Category nut-free, vegetarian, Christmas, feed a crowd, baking, dessert
Cuisine American
Calories 338 calories per serving
From delish.com
Reviews 4.3
Total Time 1 hours 45 minutes
Category nut-free, vegetarian, Christmas, feed a crowd, baking, dessert
Cuisine American
Calories 338 calories per serving
- Let cool, then frost and decorate as desired.
See details
SIMPLE SODA BREAD | BREAD RECIPES | JAMIE OLIVER
You can’t beat the smell of freshly baked bread wafting through the house, and it’s such a rewarding thing to learn how to make. The great thing about this simple recipe is that you can whack it straight in the oven without having to wait hours for the dough to rise. Bonus!
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 195 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 195 calories per serving
- Preheat the oven to 190°C/375°F/gas 5.
- Place the flours, oatmeal, bicarbonate of soda, sugar and 1 teaspoon of sea salt in a large bowl and mix together.
- In a separate bowl, use a balloon whisk to beat the egg and buttermilk together.
- Use a fork to stir the egg mixture into the flour, then as it starts to come together, use your hands to pat and bring the dough together.
- Shape the dough into a ball and place onto a lightly floured baking tray. Use your hands to flatten the dough slightly so you end up with a disk, roughly 6 to 7cm thick.
- Score a cross into the top of the bread with the blunt edge of a knife, then bake in the centre of the oven for 50 to 60 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.
- Turn the bread out onto a wire rack to cool, then serve slightly warm with some soup or a nice wedge of cheese.
See details
EASY PICCALILLI RECIPE | BBC GOOD FOOD
Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers
From bbcgoodfood.com
Total Time 25 minutes
Category Condiment
Calories 14 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Condiment
Calories 14 calories per serving
- Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.
See details
SIMPLE SODA BREAD | BREAD RECIPES | JAMIE OLIVER
You can’t beat the smell of freshly baked bread wafting through the house, and it’s such a rewarding thing to learn how to make. The great thing about this simple recipe is that you can whack it straight in the oven without having to wait hours for the dough to rise. Bonus!
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 195 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 195 calories per serving
- Preheat the oven to 190°C/375°F/gas 5.
- Place the flours, oatmeal, bicarbonate of soda, sugar and 1 teaspoon of sea salt in a large bowl and mix together.
- In a separate bowl, use a balloon whisk to beat the egg and buttermilk together.
- Use a fork to stir the egg mixture into the flour, then as it starts to come together, use your hands to pat and bring the dough together.
- Shape the dough into a ball and place onto a lightly floured baking tray. Use your hands to flatten the dough slightly so you end up with a disk, roughly 6 to 7cm thick.
- Score a cross into the top of the bread with the blunt edge of a knife, then bake in the centre of the oven for 50 to 60 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.
- Turn the bread out onto a wire rack to cool, then serve slightly warm with some soup or a nice wedge of cheese.
See details
EASY PICCALILLI RECIPE | BBC GOOD FOOD
Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers
From bbcgoodfood.com
Total Time 25 minutes
Category Condiment
Calories 14 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Condiment
Calories 14 calories per serving
- Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.
See details
CHERRY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
A traditionally delicious treat is a slice of the best cherry pie recipe ever. —Frances Poste, Wall, South Dakota
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 15 minutes
Category Desserts
Calories 363 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 15 minutes
Category Desserts
Calories 363 calories per serving
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. , Drain cherries, reserving 1/4 cup juice. In a large bowl, combine sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes. Preheat oven to 375°. , On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. Add filling. Dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake until crust is golden brown and filling is bubbly, 55-60 minutes. Cool on a wire rack.
See details
MOM'S CUSTARD PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Just a single bite of this traditional custard pie takes me back to the days when Mom would fix this pie for Dad, Grandfather and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested. —Barbara Hyatt, Folsom, California
From tasteofhome.com
Reviews 3.5
Total Time 01 hours 05 minutes
Category Desserts
Calories 254 calories per serving
From tasteofhome.com
Reviews 3.5
Total Time 01 hours 05 minutes
Category Desserts
Calories 254 calories per serving
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.
See details
SIMPLE SODA BREAD | BREAD RECIPES | JAMIE OLIVER
You can’t beat the smell of freshly baked bread wafting through the house, and it’s such a rewarding thing to learn how to make. The great thing about this simple recipe is that you can whack it straight in the oven without having to wait hours for the dough to rise. Bonus!
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 195 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 195 calories per serving
- Preheat the oven to 190°C/375°F/gas 5.
- Place the flours, oatmeal, bicarbonate of soda, sugar and 1 teaspoon of sea salt in a large bowl and mix together.
- In a separate bowl, use a balloon whisk to beat the egg and buttermilk together.
- Use a fork to stir the egg mixture into the flour, then as it starts to come together, use your hands to pat and bring the dough together.
- Shape the dough into a ball and place onto a lightly floured baking tray. Use your hands to flatten the dough slightly so you end up with a disk, roughly 6 to 7cm thick.
- Score a cross into the top of the bread with the blunt edge of a knife, then bake in the centre of the oven for 50 to 60 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.
- Turn the bread out onto a wire rack to cool, then serve slightly warm with some soup or a nice wedge of cheese.
See details
EASY PICCALILLI RECIPE | BBC GOOD FOOD
Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers
From bbcgoodfood.com
Total Time 25 minutes
Category Condiment
Calories 14 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Condiment
Calories 14 calories per serving
- Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.
See details
CHERRY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
A traditionally delicious treat is a slice of the best cherry pie recipe ever. —Frances Poste, Wall, South Dakota
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 15 minutes
Category Desserts
Calories 363 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 15 minutes
Category Desserts
Calories 363 calories per serving
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. , Drain cherries, reserving 1/4 cup juice. In a large bowl, combine sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes. Preheat oven to 375°. , On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. Add filling. Dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake until crust is golden brown and filling is bubbly, 55-60 minutes. Cool on a wire rack.
See details
MOM'S CUSTARD PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Just a single bite of this traditional custard pie takes me back to the days when Mom would fix this pie for Dad, Grandfather and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested. —Barbara Hyatt, Folsom, California
From tasteofhome.com
Reviews 3.5
Total Time 01 hours 05 minutes
Category Desserts
Calories 254 calories per serving
From tasteofhome.com
Reviews 3.5
Total Time 01 hours 05 minutes
Category Desserts
Calories 254 calories per serving
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.
See details
50 BROWNIES : RECIPES AND COOKING : FOOD NETWORK | RECI…
How to bake brownies: Preheat the oven to 325 degrees F. Coat a 9-by-13-inch pan (or other pan as noted) with cooking spray. For easy removal, line the pan with foil, leaving an overhang, then ...
From foodnetwork.com
From foodnetwork.com
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QUICHE RECIPE - COOKING CLASSY
How to Make Quiche Filling. Blend eggs together: In a mixing bowl, whisk eggs with a fork until blended. Mix in remaining ingredients: Add heavy cream, ham, cheese, green onions, parsley and …
From cookingclassy.com
From cookingclassy.com
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10 EASY POWER PRESSURE COOKER XL RECIPES - THIS OLD GAL
Dec 04, 2016 · Add two cups of water to your Power Pressure Cooker XL cooking pot. Check your lid to make sure your Silicone Gasket is in place. That is the clear round ring that fits snugly inside your lid, around the silver disk…
From thisoldgal.com
From thisoldgal.com
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CHOWHOUND
Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your …
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From chowhound.com
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PAULA'S PERFECT PIE CRUST | PAULA DEEN
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk …
From pauladeen.com
From pauladeen.com
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50 BROWNIES : RECIPES AND COOKING : FOOD NETWORK | RECI…
How to bake brownies: Preheat the oven to 325 degrees F. Coat a 9-by-13-inch pan (or other pan as noted) with cooking spray. For easy removal, line the pan with foil, leaving an overhang, then ...
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From foodnetwork.com
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QUICHE RECIPE - COOKING CLASSY
How to Make Quiche Filling. Blend eggs together: In a mixing bowl, whisk eggs with a fork until blended. Mix in remaining ingredients: Add heavy cream, ham, cheese, green onions, parsley and …
From cookingclassy.com
From cookingclassy.com
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10 EASY POWER PRESSURE COOKER XL RECIPES - THIS OLD GAL
Dec 04, 2016 · Add two cups of water to your Power Pressure Cooker XL cooking pot. Check your lid to make sure your Silicone Gasket is in place. That is the clear round ring that fits snugly inside your lid, around the silver disk…
From thisoldgal.com
From thisoldgal.com
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Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your …
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From chowhound.com
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PAULA'S PERFECT PIE CRUST | PAULA DEEN
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk …
From pauladeen.com
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ONE CHOCOLATE CHIP COOKIE - COOKING CLASSY
Mar 20, 2020 · Shape dough into a 3 1/2-inch disk on a Silpat or parchment paper lined baking sheet, gently press remaining 1 Tbsp chocolate chips randomly over top and sides of cookie. …
From cookingclassy.com
From cookingclassy.com
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PORK TENDERLOIN WITH DIJON MARSALA SAUCE RECIPE | ALLRECI…
Didn't have heavy cream so I used light cream. The pork I had was sliced rather thinly so I baked it for only about 25 minutes total (15 and then 10). Then I took the meat out of the baking disk and added the pan drippings to the sauce. And yes, the sauce went very well over broccoli. I tasted the sauce from time to time, as one does when cooking.
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From allrecipes.com
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SHEPHERD'S PIE WITH LEFTOVER ROAST BEEF OR LAMB RECIPE
May 23, 2021 · Ground beef or ground lamb: Add about 1 to 1 1/2 pounds of lean ground beef or lamb to the skillet with the onions. Cook, stirring and turning frequently until the meat is no longer pink. Continue with the recipe. Hash brown topping: Shred 2 baking potatoes with a box grater or shredding disk …
From thespruceeats.com
From thespruceeats.com
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CHOWHOUND
Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your …
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From chowhound.com
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PAULA'S PERFECT PIE CRUST | PAULA DEEN
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk …
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ONE CHOCOLATE CHIP COOKIE - COOKING CLASSY
Mar 20, 2020 · Shape dough into a 3 1/2-inch disk on a Silpat or parchment paper lined baking sheet, gently press remaining 1 Tbsp chocolate chips randomly over top and sides of cookie. …
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From cookingclassy.com
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PORK TENDERLOIN WITH DIJON MARSALA SAUCE RECIPE | ALLRECI…
Didn't have heavy cream so I used light cream. The pork I had was sliced rather thinly so I baked it for only about 25 minutes total (15 and then 10). Then I took the meat out of the baking disk and added the pan drippings to the sauce. And yes, the sauce went very well over broccoli. I tasted the sauce from time to time, as one does when cooking.
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From allrecipes.com
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20 BEST CHEESEBURGER RECIPES | FOOD & WINE
Aug 14, 2020 · Best cheeseburger recipes, from a classic double-cheeseburger to hatch chile smash …
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SHEPHERD'S PIE WITH LEFTOVER ROAST BEEF OR LAMB RECIPE
May 23, 2021 · Ground beef or ground lamb: Add about 1 to 1 1/2 pounds of lean ground beef or lamb to the skillet with the onions. Cook, stirring and turning frequently until the meat is no longer pink. Continue with the recipe. Hash brown topping: Shred 2 baking potatoes with a box grater or shredding disk …
From thespruceeats.com
From thespruceeats.com
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