Just enough! You can't deny the awesomeness of croutons and cheese, though.
RedEyeFlightControl
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To be perfectly honest, onion is an important part of the flavor profile, but you can try without. I would suggest using 1/2 tsp onion powder in its place if it's the actual bits of onion you don't want.
Sometimes you gotta do what you gotta do.
I think it was mistakenly translated, and an ingredient ratio is missing :)
I would recommend using the sweet cali sauce for this roll, it really shines in this recipe.
It's Eggwash and Parm. It really ties the room together.
IMO the thyme is really important. I usually buy fresh thyme for these.
Melting the butter will make more uniform biscuits. Leaving it chunked will give you more variation in size and rise. Otherwise, they should taste the same. Same concept with muffins. Ugly batter is preferable for this reason :)
Recipe posted :)
Mac N Cheese
Suggested side:
Prep time: 20m
Yield: 8 Servings
Ingredients
▢ 4 oz shredded colby cheese ▢ 4 oz shredded cheddar cheese ▢ 2 oz cream cheese ▢ 4 tbsp butter ▢ 4 tbsp flour ▢ 3 cups milk ▢ ½ tsp salt ▢ ½ tsp garlic powder ▢ ½ tsp onion powder ▢ Dash Nutmeg ▢ Dash Black Pepper ▢ 1-2 slices American cheese ▢ Elbow Macaroni
Mis En Place
▢ Silicone spatula ▢ ½ tsp measure ▢ 2 cup measure ▢ Tbsp Measure ▢ Whisk ▢ Shredder ▢ Medium bowl ▢ Deep Saucepan
Instructions
Shred ½ block each colby and cheddar. Set aside in a medium bowl. Combine butter and flour in the saucepan, cook on medium heat until lightly brown and nutty. Add 3 cups cold milk to the saucepan, whisking to cook with roux. While whisking, add salt, onion and garlic powders, dash of nutmeg and black pepper. As the sauce begins to thicken, add cream cheese by chunking it into small bits. Whisk to melt and incorporate. Once cream cheese melts, add shredded cheese, whisk to incorporate. Once Cheese melts, add american cheese, torn into smaller pieces, and whisk to incorporate/emulsify your sauce. Boil Macaroni as needed. You can also add items like pulled pork, bacon, chives, steamed veggies, or whatever you desire. Mix to taste.
French Onion Soup version: Use 1 cup strained french onion soup and ½ cup of strained onions in place of one cup of milk. Add the soup along with the milk. Add the strained onions after the sauce has cooked/thickened. When making this version, skip using the garlic and onion powders. The dish will have a subtle caramel flavor that has an umame finish.
This was an experiment, gotta write it down, then I can share :)
You'll love the sauce. My family can't get enough of it. I make it in large batches and can it, now.
I'll probably post the dough recipe once I refine the ratios. My Nan brought it over from Italy and I think she has it written down wrong. I'll have to experiment a little :)
Garlic Cheddar Herb Biscuits Suggested side: Beef Stew, Seafood Newburg, Chicken+Gravy Prep time: 10m Yield: 8-12 biscuits Ingredients
▢ 2 cups ap flour ▢ 1 tsp kosher salt ▢ 1 tbsp baking powder ▢ ½ tsp onion powder ▢ ½ tsp garlic powder ▢ ½ cup butter, cold, fine diced ▢ 1 cup buttermilk ▢ 2 tbsp fresh thyme ▢ 2 tbsp fresh parsley ▢ 1 cup shredded sharp cheddar
Mis En Place
▢ Silicone spatula ▢ ½ tsp measure ▢ 2 cup measure ▢ Large Mixing Bowl ▢ Whisk
Instructions Whisk together flour, salt, and baking powder. Using a fork or masher, grind butter into the dry mix. It doesn’t need to be perfect. Small BB to pellet sized chunks are fine. Whisk diced herbs into the dry mix. Fold cheese and buttermilk into dough. Mix until ugly. Bake at 450 for 12-15m until golden brown.
I'm dyin, lol
It's partially because of the weird shaped bundt pan that has weird curves and ridges, but it's also because I was lazy and just dredged chunks of dough rather than meticulously rolled balls. I went easy mode.