More About IRINA75
Recipes I've Shared:
NYTimes yeast doughnuts: https://cooking.nytimes.com/recipes/101706
I tried to reproduced Fruit Diplomat pastry with this recipe, but the dough is not like fruit diplomat.
From "The Italian Cooking Encyclopedia" book.
Inspired by Erik Kaiser, video recipe is here https://www.youtube.com/watch?v=MWOzwbMJyC
28 g - 1 serving . Total weight 1376 g.
Traditional Grandma's recipe with a modern twist.
Simple basic recipe.
This dill and cheese bread is adopted from Simit Sarayi Turkish chain. Based on Acma recipe.
CopyCat of NY 6 av and 29th str fish tacos from so called NY Bakery
Copy Cat of the big Nordic chicken sandwich over the rye bread.
Receipe page http://prosmak.ru/page.php?id_n=3800
Acma roll dough recipe. You can make this dough in a bread machine. Original recipe had only 500 g flour. It's better to double-mix it in the bread machine for better dough consistency.
Modification - 1/3 cup sugar. Made in muffin molds.
Modified recipe from Food & Wine. Collard green instead of Swiss chard.
Makes 2 small loaves
The recipe calls for spraying the oven with water because extra humidity makes the outside of the bread crusty. Simply use a spray bottle filled with tap water.
Fresh pepper instead of pepper flakes, dried ginger instead of fresh.
Recipe from 7-Day-GREEN-SMOOTHIE-Detox-Challenge
Original recipe: http://simplegreensmoothies.com/Recipes/ci
Some proportion modifications.
0.5 spaghetti squash is approximately 500 g
No-crust apple pie.
Russian glazed rum flavored dough pastry.
Uzbeck pilav with dried apricots.
Serving Size: Makes 20 servings, 1 serving - 1.5 cup
My grand mom recipe adopted by me.
Prepare the dough in the bread machine. Put all liquid ingredients first, then flour and dried yeast.
BR>Ingredients list has slight modification - groceries come from Stop & Shop.
Use the bread machine to knead and raise the dough.
Place in the following order: lukewarm milk, melted butter (set aside 2 tbsp), liquid orange or other extract, flour, sugar, salt, cardamom. Make a hole in the flour and place dried yeast into it to avoid the contact with liquid too soon. Add dried berries, lemon zest, raisins and nuts later.
Make a ready dough into a spherical shape, press it and stretch. If desired, marzipan may be placed in the middle. Wrap a marzipan filling alongside like a pierogi. Let it stand for 20 min. Bake at 180C = 355F . When ready, cover it with a melted butter and sprinkle with confectioners sugar.
Modified version of bread pudding with white sauce published in the Burda Modern magazine, 2006/9. This recipe has no apple custard inside, but raisins. The milk, eggs, sugar, and butter portions are reduced, cream is substituted by cream cheese.
Recipes I've Rated:
Recipe Collections I've Shared:
Mix of healthy and traditional recipes mostly from European, Russian, Ukrainian, Georgian and other post-Soviet countries cuisines.