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Perfect Roast Turkey | Culinary Hill

Link: https://www.culinaryhill.com/perfect-roast-turkey/

Using a large flat spoon, skim off and discard the layer of fat that floats to the surface, or pour the liquid into a fat separator and pour off the liquid, leaving the grease behind. Transfer the liquid to a saucepan, place over medium-high heat, and simmer briskly. In a small bowl, add some of the liquid and the cornstarch and whisk together ... See Details

Created: 5 days ago

Strawberry Margarita | Culinary Hill

Link: https://www.culinaryhill.com/strawberry-margarita-recipe/

Let mixture rest for about 3 minutes, and skim off foam. Add more tequila or sweetener to taste. Fill each rimmed glass about half full with ice. Add margarita mixture, garnish with a lime wedge, and serve immediately. Recipe tips and variations. ... See Details

Created: 2 days ago

No-Knead Bread | Culinary Hill

Link: https://www.culinaryhill.com/no-knead-bread-recipe/

Or just carve off giant slices to eat with butter and a sprinkle of sea salt. You can count carbs later. Jim Lahey from Sullivan Street Bakery created this bread recipe, which has been wildly famous for years in certain, bread-loving circles. It’s only fair that this bread-loving circle be introduced to it. ... See Details

Created: 2 days ago

Orange Marmalade Recipe | Culinary Hill

Link: https://www.culinaryhill.com/orange-marmalade-recipe/

Turn off the heat and add the sugar, then allow the whole pot to cool out on the counter overnight to soften the fruit even more. (If you wanted to add a cinnamon stick, vanilla bean, or a couple of whole star anise to the marmalade, now is the time to do it.) ... See Details

Created: 3 days ago

How to Proof Dough | Culinary Hill

Link: https://www.culinaryhill.com/how-to-proof-dough/

Once it reaches 110 degrees, turn the oven off. Place the dough in the oven and close the door. Opening the oven door will lower the heat a bit, and that’s okay (you’re aiming for 75 to 85 degrees). Keep the dough closed for the duration of the proofing time according to your recipe. For example: 1-½ to 2 hours or until the dough has ... See Details

Created: 3 days ago

How to Make Biscuits | Culinary Hill

Link: https://www.culinaryhill.com/how-to-make-biscuits/

Here’s how to make biscuits that are so light and fluffy, they practically float off the plate right into your mouth. They’re seriously easy to make, too; you don’t even need a pastry blender to make the best biscuits ever—just a bowl and a spoon. 5 from 2 votes. Review Pin 0 Print. Prep Time 5 mins. ... See Details

Created: 6 days ago

Cream of Asparagus Soup | Culinary Hill

Link: https://www.culinaryhill.com/cream-of-asparagus-soup/

Cut off asparagus tips and set aside. Chop remaining spears into 1/2-inch pieces and set aside. In a small skillet or saucepan, bring ½ cup water to boil. Add asparagus tips, cover, and cook until tender, about 2 minutes. Drain well dry on paper towels. ... See Details

Created: 3 days ago

How to Cut Corn | Culinary Hill

Link: https://www.culinaryhill.com/how-to-cut-corn/

How to cut corn off the cob: This easy method works for raw or cooked corn, whichever you prefer. You don’t have to cook corn before cutting it. (Although if you do, you might want to use silicone gloves for handing hot ears fresh off the grill.) Before you begin, make sure the corn is shucked. First method: cutting board. ... See Details

Created: 5 days ago

How to Seed Tomatoes | Culinary Hill

Link: https://www.culinaryhill.com/how-to-seed-tomatoes/

Italian-style Sunday supper is off to a delicious start! Try a homemade meat sauce or a super quick tomato sauce I’ve perfected after hundreds of dinners. Mexican rice. Add the extra tomato pieces and seeds to the blender with your next batch of Mexican rice. Chicken tinga. Those little extra pieces and seeds work great in here. Sals a. ... See Details

Created: 3 days ago

Classic Oven Baked Bread Stuffing | Culinary Hill

Link: https://www.culinaryhill.com/classic-oven-baked-bread-stuffing/

If you pick off a cube of bread from the top and eat it, you might think “oh no! This is way too dry!” But honestly having those crispy-edged, slightly browned pieces on top is a really nice contrast to all the soft pieces underneath. When you eat them together, it’s perfect. A little bit of crunch here and there. ... See Details

Created: 2 days ago

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