SANTA CLAUS SUGAR COOKIES RECIPES

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KHEEMA PAV (SLOPPY JAI) | RECIPE - RACHAEL RAY SHOW



Kheema Pav (Sloppy Jai) | Recipe - Rachael Ray Show image

Chef Meherwan Irani puts a super-flavorful Indian twist on sloppy Joes with turmeric, Kashmiri chili pepper, garam masala, ginger + serranos.

Provided by Chef Meherwan Irani

Number Of Ingredients 30

2 tablespoons oil of choice
1 tablespoon cumin seeds
Pinch of black peppercorns
2 cups diced red onion
plus extra for garnish
1 tablespoon diced serrano peppers
2 tablespoons ginger-garlic paste (see Note above)
2 teaspoons coriander powder
2 teaspoons cumin powder
1 teaspoon turmeric powder
1 teaspoon Kashmiri chili powder
1 pound ground lamb
½ cup yogurt
2 cups canned crushed tomatoes
Handful of chopped cilantro
plus extra for garnish
1 teaspoon garam masala
1 teaspoon sugar
1 teaspoon vinegar
Sea salt
to taste
4 to 6 pav (Indian bread buns) or any soft dinner roll
but Hawaiian rolls work best
split
Butter
for the bread
Sweet yogurt (yogurt mixed with a little sugar)
for garnish
Green chutney
for garnish

Steps:

  • In a large skillet, add the oil and heat over medium heat
  • Add the cumin seeds and black peppercorns
  • Let sputter, then add the onion and saute, stirring occasionally, until golden brown
  • Add the serranos and saute, stirring occasionally, for a few minutes
  • Add the ginger-garlic paste and saute, stirring occasionally, until the raw smell is gone
  • Add the coriander, cumin, turmeric and chili powder and saute, stirring, for 1 minute
  • Increase the heat to medium-high, add the lamb and mix well with the other ingredients, making sure nothing sticks to the bottom of the pan
  • Brown the lamb, stirring often and breaking up any chunks, until fully cooked
  • Add the yogurt and stir to combine, then add the tomatoes, cilantro, garam masala, sugar and vinegar and simmer about 20 minutes
  • Check for salt and keep warm over low heat
  • To assemble, griddle the pav on both sides with butter
  • Pile the kheema high on each bottom bun, drizzle with sweet yogurt and green chutney, garnish with the extra diced red onions and chopped cilantro
  • Top with the other half of the pav

HOW TO MAKE EASY CINNAMON ROLLS NO YEAST | RECIPE - RACHA…



How To Make Easy Cinnamon Rolls No Yeast | Recipe - Racha… image

These no-yeast, no-rise homemade cinnamon rolls are tender & fluffy & take half the time of traditional ones.

Provided by Ben Perez

Number Of Ingredients 22

2 ⅔ cups all-purpose flour
plus more for dusting
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon Kosher salt
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup buttermilk
1 teaspoon vanilla extract
4 tablespoons unsalted butter
melted and slightly cooled
1 stick unsalted butter
at room temperature
½ cup light brown sugar
packed
1 tablespoon ground cinnamon
¼ teaspoon Kosher salt
Optional add-ins: chopped nuts
raisins
chocolate chips
1 cup confectioners sugar
1 teaspoon to 1 tablespoon milk

Steps:

  • Preheat oven to 375°F
  • Lightly spray a 8-9 inch circular cake pan or pie dish with nonstick cooking spray
  • Melt butter in a small saucepan or in microwave and allow to cool slightly
  • To the bowl of a stand mixer fitted with the hook attachment, sift all the dry ingredients
  • With the mixer on low, slowly pour in buttermilk, vanilla, and melted butter
  • Let mixture knead for 2-3 minutes on medium speed until a smooth dough forms
  • Turn dough out on to a lightly floured surface and knead for an additional 2-3 minutes adding a sprinkle of flour as needed, until dough is smooth and supple
  • Let rest for 10 minutes while you prepare you filling
  • For the filling, in a medium bowl, combine softened butter, brown sugar, cinnamon and salt
  • Mix thoroughly until totally combined and set aside
  • Add a light dusting of flour to your work surface and roll the dough out to approximately 13"x19" rectangle
  • Using an offset spatula, evenly spread the filling over the dough, leaving a 1/2 border around the outside
  • Starting at the edge closest to you, begin tightly rolling the dough into a pinwheel
  • Lightly pinch the edge to the roll to seal shut
  • Using a serrated knife, trim the very ends of both sides of the log off
  • Cut the log into 9 equal portions and arrange in your baking pan, giving each roll a light press to flatten slightly
  • Bake at 375°F for 10 minutes, then reduce heat to 350°F and bake for an additional 18-20 minutes until lightly golden and gooey
  • For the glaze, in a small bowl, add confectioners sugar and enough milk to reach desired consistency
  • Allow rolls to cool slightly before topping with glaze

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KHEEMA PAV (SLOPPY JAI) | RECIPE - RACHAEL RAY SHOW
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