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Duck Fat Steak Fries
Snack American

Duck Fat Steak Fries

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Place potato wedges in a bowl; sprinkle thyme, cayenne, salt, and black pepper over the top. Drizzle melted duck fat over potatoes and toss to coat.
  3. 3 Transfer potatoes, skin-side down, to the prepared baking sheet. Season wedges again with salt.
  4. 4 Bake in the preheated oven for 40 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more.

By John Mitzewich

Spicy Cheese Quick Bread
Snack

Spicy Cheese Quick Bread

4.6

Prep
10 min
Cook
35 min
Total
165 min

Instructions

  1. 1 Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan and set aside.
  2. 2 Mix flour, baking powder, salt, cayenne pepper, garlic powder, onion powder, Italian seasoning, and Cheddar cheese together in a large bowl. Whisk in half-and-half cream, milk, and vegetable just until blended. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By ecolter

Cheddar Cheese Straws
Snack American

Cheddar Cheese Straws

3.9

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper.
  2. 2 Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough.
  3. 3 On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.
  4. 4 Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.

By Carol

Ground Beef Jerky
Snack American

Ground Beef Jerky

3.6

Prep
15 min
Cook
330 min
Total
345 min

Instructions

  1. 1 Stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well.
  2. 2 Pass beef mixture through a meat grinder set with the finest blade.
  3. 3 Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets.
  4. 4 Place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. Firmly roll beef mixture to a thickness of 1/8 inch. Remove the top layer of plastic wrap, invert beef mixture onto prepared baking sheet, and remove the bottom layer of plastic wrap. Repeat for remaining beef mixture.
  5. 5 Bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. Rotate the baking sheet. Bake until jerky is cooked through, another 3 hours. Remove jerky from oven and cut into strips while warm.

By Allrecipes Member

Best Beef Jerky
Snack

Best Beef Jerky

Prep
10 min
Cook
300 min
Total
1810 min

Instructions

  1. 1 Place beef brisket in the freezer for 1 hour to make slicing easier.
  2. 2 Place brisket on a flat work surface. Slice on the grain into the thinnest possible strips, about 1/4-inch-thick.
  3. 3 Place beef strips in the bottom of a large bowl or container. Pour in teriyaki sauce, soy sauce, Worcestershire sauce, corn syrup, liquid smoke, brown sugar, sesame seeds, garlic powder, honey, onion powder, and cayenne pepper. Mix well until beef is evenly coated and submerged. Cover with plastic wrap and marinate in the refrigerator for 24 hours.
  4. 4 Remove beef and pat dry using paper towels. Place beef in a single layer on the trays of a dehydrator machine. Cook at 155 degrees F (68 degrees C), or according to manufacturer's instructions, until dry and firm, yet slightly pliable, about 5 hours.
  5. 5 Leave beef out in the air to cool until dry; the longer you leave it out, the drier it will get.

By Culinary Envy

Chef John's Popovers
Snack American

Chef John's Popovers

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Grease a 6-tin muffin pan with butter and cooking spray.
  2. 2 Whisk eggs, milk, flour, salt, and cayenne pepper together in a medium bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
  3. 3 Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, without peeking, about 30 minutes.

By John Mitzewich

Buffalo Chicken Bites
Snack American

Buffalo Chicken Bites

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk flour, cayenne pepper, salt, and pepper together in a bowl. Beat eggs together in a separate bowl.
  3. 3 Dip chicken pieces in egg; transfer chicken to flour mixture and coat completely. Heat oil in a saucepan over medium heat.
  4. 4 Fry coated chicken pieces in hot oil, working in batches, until no longer pink in the center, about 3 minutes per side; drain on a paper towel-lined plate.
  5. 5 Combine hot sauce, garlic, and butter in a microwave-safe bowl; heat in the microwave until butter is melted and sauce is warm, about 1 minute.
  6. 6 Serve hot sauce mixture as a dipping sauce or pour over buffalo chicken bites.

By dayday76

Matt's Jerky Recipe
Snack American

Matt's Jerky Recipe

4.7

Prep
15 min
Cook
480 min
Total
1595 min

Instructions

  1. 1 Freeze beef about 20 minutes to make it easier to slice. Slice beef, against the grain, into strips about ¼-inch thick.
  2. 2 Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne pepper, and black pepper together in a large bowl. Add beef strips; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, stirring at least twice, for 18 to 24 hours.
  3. 3 Preheat a dehydrator to 160 degrees F (70 degrees C) according to manufacturer's instructions.
  4. 4 Remove beef strips from marinade and shake off excess; arrange on dehydrator trays. Discard remaining marinade. Dehydrate beef strips until dried, about 8 hours.

By Mattey

Chef John's Chocolate Energy Bars
Snack American

Chef John's Chocolate Energy Bars

4.8

Prep
20 min
Cook
Total
185 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place dates, cashews, almonds, cocoa powder, shredded coconut, coconut oil, cold espresso, vanilla, salt, and cayenne in the bowl of a food processor. Pulse on and off to start, then process for about 1 minute. Check to ensure mixture is sticky and moist enough to come together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
  3. 3 Line a 9x9-inch square baking pan with plastic wrap. Scoop mixture into the pan; press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands. Refrigerate until cold and firm, 2 to 3 hours.
  4. 4 Remove from the pan and unwrap. Cut into 10 bars.
  5. 5 Serve and enjoy.

By John Mitzewich

Fried Stuffed Squash Blossoms
Snack Italian

Fried Stuffed Squash Blossoms

4.8

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Gently rinse the squash blossoms to remove any dirt or debris; remove the stamens as they are bitter and not edible.
  2. 2 Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; lift with a slotted spoon and immediately place into the cold water to chill. Remove and drain on paper towels.
  3. 3 Make the filling: Mix goat cheese, Gruyère, egg yolk, pepper, and cayenne together in a bowl until smooth. Spoon into a 1-quart resealable plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
  4. 4 Gently insert the cut corner of the bag into the open end of a blossom and pipe in about 1 tablespoon filling, making sure it fills all the way to the bottom. Lift petals up and drape over filling to cover completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Repeat to fill remaining blossoms. Refrigerate until cheese is set and firm, at least 30 minutes.
  5. 5 Meanwhile, make the batter: Combine flour and cornstarch in a mixing bowl. Whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
  6. 6 Heat 1 inch oil in a cast iron skillet to 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
  7. 7 Remove squash blossoms from the refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
  8. 8 Gently lay about six coated squash blossoms on their sides in hot oil and cook until pale golden brown, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides.
  9. 9 Transfer to a paper towel-lined plate and repeat to fry remaining blossoms. Let cool slightly before serving.

By John Mitzewich

Vegan Oven-Fried Zucchini Sticks
Snack American

Vegan Oven-Fried Zucchini Sticks

4.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread olive oil on a large baking sheet.
  2. 2 Mix water and soy flour together in a bowl to form a thick, pancake-like batter.
  3. 3 Stir bread crumbs, herbes de Provence, garlic powder, salt, pepper, and cayenne pepper together on a shallow plate.
  4. 4 Dip zucchini spears into the batter. Roll in bread crumb mixture to coat. Place spears cut-side down on the prepared baking sheet, all facing the same direction.
  5. 5 Bake in the preheated oven until lightly golden, about 10 minutes. Turn to other cut side and bake for 10 minutes. Turn spears so they are skin-side down; continue baking until browned, about 5 minutes more.
  6. 6 Transfer zucchini spears to a platter. Serve with vegan mayonnaise and ketchup.

By SadieTheVeganLady

Salad Crunchies Seed Medley
Snack American

Salad Crunchies Seed Medley

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
  2. 2 Combine pepitas, sunflower seeds, flax seeds, egusi seeds, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while stirring, then drizzle in remaining 1 tablespoon olive oil while stirring. Season with salt, cayenne pepper, and ground peppercorns; stir until well combined. Pour onto the prepared baking sheet; spread into a single layer.
  3. 3 Bake in the preheated oven for 10 minutes. Remove from oven; stir well. Bake 5 minutes more; stir. Check egusi seeds as they will be the first seeds to show signs of roasting by turning brown. Bake 5 minutes more, checking after 3 minutes without opening oven door. Once egusi seeds are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off heat and open the oven door. Leave seeds inside with door open for 10 minutes.
  4. 4 Remove baking sheet from oven; cool on the baking sheet, stirring occasionally, until completely cooled. Store in an airtight container for up to 3 weeks.

By Buckwheat Queen

Rice Flour Mexican Chocolate Cupcakes (Gluten Free)
Snack Mexican

Rice Flour Mexican Chocolate Cupcakes (Gluten Free)

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. 2 Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and mix well.
  3. 3 Mix rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda into creamed butter mixture and mix on low speed until flour is moistened. Increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until batter is well blended. Fill each prepared muffin cup with about 3 tablespoons batter.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

By ilkaisha

Old Fashioned Pumpkin Butter
Snack American

Old Fashioned Pumpkin Butter

5.0

Prep
10 min
Cook
50 min
Total
630 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
  3. 3 Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
  4. 4 Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
  5. 5 Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

By John Mitzewich

Mike's Peppered Beef Jerky
Snack American

Mike's Peppered Beef Jerky

4.6

Prep
25 min
Cook
600 min
Total
2065 min

Instructions

  1. 1 Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
  2. 2 Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
  3. 3 Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
  4. 4 Preheat oven to 300 degrees F (150 degrees C).
  5. 5 Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
  6. 6 Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
  7. 7 Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
  8. 8 If desired, sprinkle strips with more coriander seeds and black pepper.
  9. 9 Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded.

By Michael D

Baked Buttermilk Chicken Tenders
Snack American

Baked Buttermilk Chicken Tenders

4.6

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Combine chicken tenders, buttermilk, salt, and cayenne in a large resealable plastic bag. Refrigerate for at least 2 hours.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil for easy cleanup.
  3. 3 Combine flour, paprika, and salt in a shallow bowl. Whisk egg and 2 tablespoons buttermilk in another bowl. Mix breadcrumbs, Parmesan cheese, seafood seasoning, and garlic powder in a third bowl.
  4. 4 Drain chicken and discard marinade. Dredge chicken in flour mixture, shaking off the excess. Dip into egg mixture, and turn in breadcrumb mixture, pressing down to make sure the breading adheres to the chicken tender.
  5. 5 Place the crumb-coated tenders on the prepared baking sheet, giving each side a good spray of olive oil.
  6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 15 to 18 minutes depending on thickness, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By lutzflcat

Spicy Ginger Cookies
Snack American

Spicy Ginger Cookies

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Whisk brown sugar, shortening, butter, molasses, eggs, baking soda, cinnamon, ginger, salt, cloves, and cayenne pepper together in a large bowl until glossy; fold in flour until dough is just combined.
  3. 3 Pour coarse sugar into a shallow bowl. Roll dough into 48 balls; roll balls in coarse sugar and place 2 inches apart on a baking sheet.
  4. 4 Bake in the preheated oven until cookie tops crack, about 9 minutes.

By Anisa

Chef John's Gingersnap Cookies
Snack American

Chef John's Gingersnap Cookies

4.9

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
  2. 2 Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add flour mixture to butter mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar into a shallow dish for rolling cookies.
  4. 4 Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on the prepared baking sheet. Slightly flatten cookies to about 1/4-inch thick; sprinkle with a pinch more sugar.
  5. 5 Bake in batches in the preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.

By John Mitzewich

Quick and Easy Hollandaise Sauce in the Microwave
Breakfast French

Quick and Easy Hollandaise Sauce in the Microwave

4.7

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk egg yolks in a bowl.
  3. 3 Add lemon juice, salt, and cayenne pepper together in a microwave-safe bowl and beat until smooth.
  4. 4 Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
  5. 5 Heat sauce in the microwave on medium for 15 to 20 seconds; whisk until well combined.
  6. 6 Enjoy!

By scottki

Chef John's French Omelette
Breakfast French

Chef John's French Omelette

4.9

Prep
2 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk eggs, water, and salt together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.
  3. 3 Heat 1 ½ tablespoons butter in a 9- or 10-inch nonstick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and scrambling eggs, shaking the pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.
  4. 4 Reduce heat to low. Using the spatula, smooth the surface to move runny eggs to less runny spots, working toward an even thickness. As soon as the surface is wet but not runny, remove from heat.
  5. 5 Starting at the handle side of the pan, use the spatula to begin rolling omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of the pan. Use the spatula to fold the last flap of egg over the top of the cylinder leaving the seam-side up. Add remaining 1/2 tablespoon butter to the pan. Gently push the butter as it melts under the omelette.
  6. 6 Slide omelette to edge of the pan. Flip onto a plate with the seam-side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.
  7. 7 Enjoy!

By John Mitzewich

Chef John's Easy One-Bowl Hollandaise Sauce
Pantry French

Chef John's Easy One-Bowl Hollandaise Sauce

4.7

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 Place egg yolk into a large stainless steel bowl. Whisk in water, lemon juice, salt, and cayenne pepper. Add butter cubes.
  2. 2 Place bowl over low heat. Whisk continually until butter melts and the mixture gets foamy, about 3 minutes. Continue whisking over low heat until sauce is to your desired thickness, 3 to 5 more minutes.

By John Mitzewich

Mom's Scalloped Potato Gratin
Dinner French

Mom's Scalloped Potato Gratin

4.0

Prep
15 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
  2. 2 Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
  3. 3 Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
  4. 4 Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
  5. 5 Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

By John Mitzewich

Southern Hollandaise Sauce
Breakfast French

Southern Hollandaise Sauce

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Whisk egg yolks lightly in the top of a double boiler over simmering water. Slowly whisk in melted butter, then gradually whisk in boiling water. Cook, stirring, until thickened. Remove the double boiler top from the base.
  2. 2 Gradually whisk in lemon juice. Season with salt and cayenne. Cover and keep hot over warm water until serving.

By TARENELLA

Chef John's Beurre Blanc
Pantry French

Chef John's Beurre Blanc

4.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Place wine, lemon juice, cream, and shallots in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
  3. 3 Reduce heat to the lowest setting and whisk in 2 cubes butter. Keep butter moving until it completely melts. Add a few more cubes, whisking continuously so butter emulsifies into wine-lemon juice mixture.
  4. 4 Continue to add remaining butter, a few cubes at a time, until sauce has a thick, luxurious texture, 4 to 6 minutes.
  5. 5 Remove the saucepan from heat. Season with cayenne pepper and salt.

By John Mitzewich

Baked Potato Puffs
Dinner French

Baked Potato Puffs

4.7

Prep
20 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
  2. 2 Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
  3. 3 Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
  4. 4 Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
  5. 5 Scoop potato dough into the greased muffin cups.
  6. 6 Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.

By John Mitzewich

Cheeseburger Wellington
Dinner French

Cheeseburger Wellington

5.0

Prep
30 min
Cook
35 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place bacon in a large cold skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Drain bacon fat and wipe the pan, but do not clean completely.
  3. 3 Shape ground beef into a patty that is about 1 inch thick by 4 1/4 inches in diameter. Season well with salt, pepper, and cayenne. Sear seasoned burger on high in the skillet for 2 minutes per side. Move the burger to a plate and transfer into a refrigerator to cool.
  4. 4 Remove a sheet of puff pastry from the freezer (I used 1/2 package of Dufour Puff Pastry). Roll the pastry to 1/8 inch thick. Cut out a 5 1/4 to 5 1/2 inch round circle of dough for the bottom. Cut out a 7 1/4 to 7 1/2-inch round circle of dough for the top. Place the dough on a sheet pan, and put in the freezer until firm.
  5. 5 Cut a small hole into the middle of the top piece (to function as a vent), and lightly score the surface of the pastry with the tip of a knife, but do not cut all the way through. Place the top piece in the fridge to keep cold.
  6. 6 Take the bottom pastry on the pan from the freezer and top with burger, bacon, and cheese. Beat egg with 1 teaspoon water in a small bowl and brush the edges with the egg wash. Place the top pastry piece over the fillings. As dough warms and softens, press the top edges into the bottom piece edges and seal tightly. The bottom edge of dough can be rolled up and over top of the pastry to finish the seal. Place in the fridge until well chilled, about 20 minutes.
  7. 7 Preheat the oven to 450 degrees F (230 degrees C). Crimp the edge of the pastry with a fork, and egg wash the top surface.
  8. 8 Bake in the preheated oven until nicely browned, 20 to 22 minutes. Transfer to a cooling rack and allow to sit for about 5 minutes before serving.
  9. 9 Serve and enjoy!

By John Mitzewich

Bechamel Sauce
Pantry French

Bechamel Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt butter in a small saucepan over medium-low heat; stir in onion, flour, salt, and white pepper. Stir in half-and-half and chicken broth; cook, stirring frequently, at medium heat until thickened. Off heat, stir in thyme and cayenne pepper.

By Holly