Nonna K.

1 1/2 Cups Warm Water 1 Tablespoon Yeast 2 Tablespoon Cane Sugar 2 Tablespoon Vegetable Oil 1 teaspoon Salt 4 Cups Flour In the bowl of the mixer, combine the water, sugar and to that add the yeast. Let it rest for about 10 minutes until it gets nice and foamy. Once the yeast is activated, add the vegetable oil and salt.  Start mixing it using the dough hook and start adding the flour, one cup at a time, letting it mix thoroughly before adding the next cup of flour.  After you add the last cup of flour, let the machine knead the dough until it stops sticking to the sides of the bowl.  If after 10 minutes if it is still sticking, add 1/2 cup of flour and let it knead some more.  Meanwhile, prepare a bowl by lightly covering in grease.  Put the dough into the bowl and cover with a plastic paper.  Put a clean wet towel in the microwave and heat it for a minute.  Put the bowl with the dough into the microwave, don't turn it on, the dough should double in a...

2 1/4 Cups water 2 Tablespoons Sugar 1 Tablespoon Yeast 3/4 Tablespoons Salt 2 Tablespoons Avocado Oil 5 1/2 - 6 Cups Flour  In a mixing bowl, mix the water and sugar and add the yeast.  If not using Rapid or Quick Rise yeast, wait about 10-15 until foam starts to form to continue. Add the Salt, Avocado oil and start adding one Cup of Flour at a time, while running the mixer with the Dough Hook.  Dough is ready when it stops sticking to the walls of the bowl.  It might be a little sticky to the touch, but that is ok.  Cover with plastic wrap. Heat a clean wet towel in the microwave for one minute.  Put the covered bowl with the dough inside and close the door.  Let it rise to double it's size.  With this method it goes pretty quickly. Punch the dough once to deflate it a bit.  Divide the dough into 2,  and on a clean dusted with flour surface and using a rolling pin, roll the dough into 10x12 inches, does not have to be perfect.  St...

1      cup flour 1/4 cup sugar      1/4 teaspoon salt 1       package yeast (or 7 grams or 3/4 teaspoons) 2/3 Cups scolded milk 1/4 cup oil 2    egg yolks  1/2 teaspoon vanilla extract  Mix all the ingredients, cover with plastic wrap and let it rest for about 10-15 minutes or until bubbles start to form. Add 1 1/2 cups of flour, just enough to keep the dough together and No longer sticks to the sides of the bowl. Kneaded by hand for about 5 minutes, if it’s still a bit sticky, add a bit of flour, cover with plastic wrap again and let raise for about 45 minutes . Roll out the dough into a circle, about 1/4 to 1/3 inches thick, cut out the donuts transfer to a parchment lined paper baking sheet.  Let rest for about 45 minutes. Heat deep fryer for about 45 minutes.  Prepare a baking sheet with a cookie rack, and use chop sticks for the frying-dipping part.  \Prepare the glaze while waiting for the dough t...

4 Tbsp. unsalted butter 1 medium Yellow Onion, Minced 3 Cloves of Garlic, minced 4 tsp. Kosher Salt , divided 1 tsp. Coarse ground black pepper 1/2 tsp. nutmeg 1/4 cup flour 3 1/2 cup Half and Half 2 1/4 Lbs. fresh leaf spinach 1 cup Mozzarella cheese 4 Oz. Cream cheese 2 Cups shredded rotissery  1/2 Cup Grated Parmesan Cheese Bring large pot of water to boil, with 2 tsp. of salt.  Add the spinach and cook until spinach is wilted. Drain the Spinach in a colander.  Rinse with cold water and squeeze each fistful of spinach.  Chop the spinach into 3/4 inch width.   In a large skillet, melt the butter with the garlic and onions.  Cook on low until the onions are translucent.  Add the remaining kosher salt, black pepper and nutmeg.   Add in the flour and mix over low heat and cook for about 2 -3 minutes.  Add the half and half and cook until boiling.   Add the mozzarella and cream cheese and cook for about 6-8 minutes or until ...

1/4 Cup Sliced butter, divided 2 Cups Sliced Carrots 1 Cup Sliced Celery 1 Yellow Onion, chopped 1/2 Cup + 2 Tbsp. all Purpose Flour, divided 3 1/4 Cup Chicken Broth 1 Bay Leaf 3/4 Kosher Salt, divided 3 Cups coarsely shredded Rotisserie Chicken 1/2 cup coarse plain Yellow Cornmeal 1 tsp Baking Powder 1/4 tsp. Baking Soda 1/2 cup whole Buttermilk 2 Tbsp. Chopped Parsley 1 Tbsp. Chopped Tarragon Melt 2 Tbsp. of the butter in a Dutch oven over medium high heat.  Add carrots, celery and onions, cook until the onions are tender.  Add 2 Tbsp. of the flour, cook for about 2 minutes, add broth, bay leaf and 1/2 tsp. of Salt and bring to a boil.  Cook stirring occasionally until thickened.  Add the shredded chicken and remove Dutch oven from the heat. Whisk together the cornmeal, baking powder and Soda, and remaining 1/2 cup of flour and 1/4 tsp. salt in a medium bowl.  Cut the remaining butter (2 Tbsp.) into the flour mixture and mix with a fork until resembles coarse ...

6 Thick cut Bacon slices, chopped  2 Large Yellow Onions, thinly sliced 1 Tbsp. Worcestershire Sauce 1 1/4 tsp. Kosher Salt, divided 1 tsp. Black Pepper, divided 1 1/2 Lbs. Ground  Beef Sirloin 1/4 Cup Ketchup 2 Tbsp. Yellow Mustard 8 (3/4 oz.) American Cheese slices 3 Brioche Hamburger buns, cut into 3/4 inch cubes 4 oz. Sharp Cheddar cheese, grated Shredded lettuce, diced tomatoes, pickle slice, mayonnaise Cook Bacon in a large skillet, until bacon is browned and crisp.  Set the bacon aside, pour out about 1/2 of the rendered bacon grease and using the other half, slowly Sautee the onions, until browned and caramelized.  Stir in the Worcestershire sauce, 1/2 tsp. salt and 1/4 of pepper, mix well and set aside. Preheat oven to 350 Heat skillet over medium hi.  Add the ground beef with 1/2 of the pepper and the remaining salt.  Once the meat is brown, add the ketchup and the mustard, stir and set aside. Spread the beef in the bottom of a lightly greased bak...

2 small Onions, chopped 2 Tbsp. Ghee 4 Cloves Garlic, crushed 3 Lbs. Ground Beef 1/2 Beef Stock 4 Tomatoes, chopped 2 Tbs. Tomato Paste 1 Jalapeno Pepper, finely chopped 1 Bell Pepper, Chopped 1 tsp. Dried Oregano 1 tsp. Dried Basil 1 tsp. Cumin 1/2 Lb. Pitted green Olives S&P Sautee the onions in the ghee until translucent.  Add the garlic and meat, brown the meat, making sure not to burn the onions and garlic. Put the meat/onion mixture in the slow cooker, add the tomatoes, paste, peppers, and spices. Cook on low for 6 - 8 hours.  Add the olives in the last hour of cooking. Salt and pepper is added just before serving.