Best 2 Custom Recipes
Embark on a culinary journey to discover the perfect recipe for your custom cooking needs. Whether you're a seasoned chef seeking inspiration or a novice cook eager to expand your culinary repertoire, this article will guide you through a world of flavors and techniques. From classic dishes to innovative creations, we'll explore a diverse range of recipes tailored to suit your taste preferences and dietary restrictions. Get ready to tantalize your taste buds and elevate your cooking skills as we delve into the art of creating customized culinary masterpieces.
Let's cook with our recipes!
BECCA'S CUSTOM TURKEY SHEPHERD'S PIE
This is a hearty Shepherd's pie that includes more vegetables. Is so good to have on a cold winter's day or when you get home after a long day on the slopes!
Provided by Rebecca Sosa
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h5m
Yield 16
Number Of Ingredients 19
Steps:
- Boil potatoes until tender. Mash with 3 tablespoons butter or margarine and milk. Season with salt and pepper to taste. Set aside.
- Saute onion and carrots in olive oil until soft. Stir in ground turkey, parsley, thyme, and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste. Drain. Stir in flour.
- Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread potatoes over all with a spatula; the mashed potatoes act as the top crust. Dot with butter.
- Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have browned slightly.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 28.7 g, Cholesterol 34.5 mg, Fat 13.2 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 4.5 g, Sodium 190.8 mg, Sugar 2.4 g
SOURDOUGH BREAD IN CUSTOM-PROGRAMMABLE ZO ABM
Best loaf of bread I have ever made in an ABM; there were no leftovers after a dinner for 4 1/2! From Rick Dickinson on KAF web-site. No additional yeast is used (beyond what is in the starter). Note that this takes 11 hours, and requires the ability to program a custom cycle in your ABM (like Zojirushi Home Bakery). As always, after 3-5 minutes of kneading, check the dough consistency, as some starters are dryer and some wetter than others. (Rick's starter is the consistency of pancake batter.) After 2 times making this, you will probably know just how you will need to adjust for subsequent loaves. For variety: sub 1 cup whole wheat flour (or rye flour) and 1 teaspoon vital wheat gluten for 1 cup of bread flour.
Provided by KateL
Categories Sourdough Breads
Time 11h30m
Yield 1 1-1/2 lb. loaf, 8 serving(s)
Number Of Ingredients 7
Steps:
- PRELIMINARY:.
- Your sourdough starter should have been fed the day before, and still have some active bubbles, and a layer of "hooch" on top, indicating active fermentation.
- BEGIN:.
- Stir up the starter to mix it all together, and to collapse the bubbles for consistent measuring. (After you remove the cup of starter needed for this recipe, you should feed your starter to replenish it.).
- For the Zo, place the wet ingredients in the bottom of the bread machine's pan.
- Next, put the flour in the pan on top of the wet ingredients, followed by the rest of the dry ingredients.
- Use a custom cycle: 1) Preheat 15 minutes. 2) Knead 28 minutes. 3) Rise#1 6 hours. 4) Rise#2 2 hours. 5) Rise#3: 1 hour 30 minutes. 6) Bake 62 minutes.
- Check the dough after 3-5 minutes for consistency (especially the first couple of times trying this recipe). The mixed/kneaded batter should be a bit wetter than your usual bread dough, since some water will evaporate over the 11 hours, but it should still come together to make a (somewhat sticky and looser than usual) dough ball. If it is too wet or too dry, it won't knead properly, and you won't develop enough gluten to get a good rise and a smooth and light interior texture.
- If the dough is runnier than pancake batter, you may need to add a tablespoon or 2 more flour to the dough to get it to come together and knead properly.
- If your starter is more of a sponge than a batter consistency, you'll need to add a tablespoon or 2 of water to the dough. (Whichever you do, make a note of it and simply adjust the amount of water or flour the next time you make the bread.).
- When ABM is done, remove loaf promptly and cool completely. If you can restrain yourself, let it cool 2 hours for maximum sourdough flavor.
Nutrition Facts : Calories 194.1, Fat 2.3, SaturatedFat 0.4, Cholesterol 0.5, Sodium 294.2, Carbohydrate 37.5, Fiber 1.3, Sugar 1.9, Protein 5
Tips:
- Use fresh, seasonal ingredients. This will ensure that your dishes are flavorful and packed with nutrients.
- Don't be afraid to experiment. There are endless possibilities when it comes to cooking, so don't be afraid to try new things and create your own unique dishes.
- Keep your kitchen clean and organized. This will make it easier to find what you need and prevent cross-contamination.
- Follow recipes carefully. If you're new to cooking, it's important to follow recipes carefully to ensure that your dishes turn out well.
- Don't be afraid to ask for help. If you're struggling with a recipe or need some cooking advice, don't be afraid to ask a friend, family member, or professional chef for help.
Conclusion:
Cooking is a great way to express yourself creatively and connect with your loved ones. By following these tips, you can create delicious and memorable meals that will impress your family and friends. So get in the kitchen and start cooking!
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