Put down the fucking can opener: Homemade Cranberry Sauce
Guacamole is an avocado-based dip that began with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient. It is traditionally made by mashing ripe avocados and sea salt with a molcajete (mortar and pestle). Some recipes call for tomato, onion, garlic, lemon or lime juice, chili or cayenne pepper, yogurt, cilantro or basil, jalapeño and/or additional seasonings.
The King vs. the International Biscuit Festival champion: going for biscuit gold. This calls for some serious culinary mojo. Who wins biscuit braggin' rights?
A crostata is an Italian baked tart or pie, also known as coppi in Naples and sfogliate in Lombardy. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria (Art of Cooking) by Martino da Como, published circa 1465, and Cuoco napolitano (Neapolitan recipes), published in the late 1400s containing a recipe (number 94) titled Crostata de Caso, Pane, etc.. A crostata is a "rustic free-form version of an open fruit tart" that may also be baked in a pie plate. Historically, it also referred to an "open-faced sandwich or canapé" because of its crusted appearance, or a chewet, a type of meat pie.
Another recipe from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread book. This week we picked white bread variation 2 on page 268 that used liquid milk. It had the same sweetness as the variation 1. Again, same as previous, this bread is baked in bread machine for one hour. Our final weight of the bread after baked is 898g.
A snickerdoodle is a type of cookie made with butter or oil, sugar, and flour, and rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough. Snickerdoodle are characterized by a cracked surface and can be crisp or soft depending on preference. Snickerdoodle are often referred to as "sugar cookies". However, traditional sugar cookies are often rolled in white sugar whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon.
A simple, yet delicious Polenta Cake Recipe that can be served on its own, or with fresh fruit, ice cream or whipped cream.
Half lemonade and half ice tea.
A knish or knysh is an Eastern European snack food consisting of a filling covered with dough that is either baked, grilled, or deep fried.
Dioscorea alata, known as purple yam and many other names, is a species of yam, a tuberous root vegetable. The tubers are usually bright lavender in color, hence the common name, but they may sometimes be white. It is sometimes confused with taro and the Okinawa sweet potato (Ipomoea batatas cv. Ayamurasaki), although D. alata is also grown in Okinawa where it is known as beniimo (紅芋). With its origins in the Asian tropics, D. alata has been known to humans since ancient times. Because it has become naturalized throughout tropical South America, Africa, Australia, the US southeast, D. alata has many different common names from these regions. In English alone, aside from purple yam, other common names include greater yam, Guyana arrowroot, ten-months yam, water yam, white yam, winged yam, or simply yam. In other cultures and languages it is known variously as ratalu or violet yam in India, rasa valli kilangu in Tamil, kondfal (कोंदफळ) in Marathi, kachil (കാച്ചില്) in Malayalam, and khoai mỡ in Vietnam. For the Igbo people of southern Nigeria, it is called ji or ji abana; while for the Yoruba people of the southwestern Nigeria, it is called isu ewura. qube / ube can be reconstructed as the Proto-Malayo-Polynesian word for D. alata, and words descended from it are found throughout the geographic range of this widespread language family, though in some daughter languages they are generalized or transferred to other root crops. Examples include Tagalog ube or ubi, Indonesian and Malay ubi, Malagasy ovy, Fijian uvi, Tongan ufi, Samoan ufi, as well as Māori and Hawaiian uhi. D. alata was one of the canoe plants that the Polynesians brought with them when they settled new islands.