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Lion House Rolls

Lion-House

Lion House Rolls

These tender buttery Lion House rolls are like the combination of a croissant and the standard parker house dinner roll.

Ingredients

  • 2 cups warm water
  • 2/3 cup nonfat instant dry milk
  • 2 tablespoons active dry yeast
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/3 cup butter, softened
  • 1 egg
  • 5-5 1/2 cups flour (you can use all-purpose or Biscuit flour)
  • 3 tablespoons butter, melted, plus softened butter for brushing on top after the rolls are baked

Instructions

  1. In the bowl of a stand mixer, combine the water and the milk powder and stir to dissolve the milk. Add in the yeast and a tablespoon or so of the sugar and allow the yeast to bloom for 5-10 minutes. Add in the remaining sugar, salt, butter, egg and 2 cups of the flour.
  2. Mix on low speed until all of the ingredients are wet, then mix on medium for 2 minutes. Stop the mixer and add 2 more cups of flour, mix on low until combined, then on medium for 2 minutes. The dough will be getting stiffer at this point. Continue adding flour, ½ cup at a time, until the dough is soft and tacky, but not sticky.
  3. Place the dough in a greased bowl and turn to coat. Cover with plastic wrap and allow to rise in a warm spot until doubled in size.
  4. Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into an 11x14-inch rectangle. Brush the top of the dough with half of the melted butter. Using a pizza cutter, cut the dough in half horizontally right down the center. Slice the dough into rectangles about 2x4" big. If you hold your hand out so that your hand forms an "L" shape, it can help to be your guide for sizing.
  5. Roll or flip the rectangles, buttered side in, and place on a greased baking pan with the end resting on the baking sheet. Repeat with the second half of the dough.
  6. Cover with a towel or plastic wrap and allow to rise until doubled.
  7. Preheat the oven to 375F. Uncover the rolls and bake until they are browned and cooked through, 15-20 minutes. Brush with softened or melted butter while they are still hot.
http://www.culinarycafe.com/2016/11/21/lion-house-rolls/

Indian Recipe Collection Basics

I absolutely adore Indian food. My children actually ask for Punjab Choley, Palak Paneer, and several different curries at least once a week. I don’t even remember when I started making Indian food at home it just evolved out of my families love for curry. I know some of you are thinking to yourselves, “but Indian food it too spicy”. That is the great part of making it yourself you can adjust the spiciness to your liking. In my family we kick it up and make everything too hot for the general public. I have to be careful to hold back the heat when cooking for guests because I have caused a few too many eyes to water. Overall Indian food is simple, healthy and fun change up to your boring meal time traditions. The Indian recipe collection below are some of my favorites.

 

Samosa

Samosa

Samosa from Jeyashri’s Kitchen
Aloo Gobi

Aloo Gobi

Aloo Gobi from Crave Cook Click
Bhatura

Bhatura

Bhatura from Sailu’s Kitchen
Paratha Bread

Paratha Bread

Paratha Bread from Food and Flavors By Shipli
Chole Paneer

Chole Paneer

Chole Paneer from Sinfully Spicy
Kadhai Paneer & Triangle Paratha (Flatbread)

Kadhai Paneer & Triangle Paratha

Kadhai Paneer & Triangle Paratha (Flatbread) from Sinfully Spicy
Tiki Masala

Tiki Masala

Chicken Tiki Masala from Serious Eats
Mutton with Potatoes

Mutton with Potatoes

Aloo Gosht – Mutton with Potatoes from Sinfully Spicy
Fish Curry

Fish Curry

Fish Curry from Sinfully Spicy

 

 

 

 

 

 

 

Creamed Fresh Asparagus Soup

asparagus soup

Creamed Fresh Asparagus Soup

Prep Time: 0

Yield: 4

An extremely simple and delicious soup.

Ingredients

  • 3 lbs Aparagus spears, tips and ends removed and chopped into one inch pieces
  • 1 small onion, diced
  • 2 garlic cloves, smashed and finely diced
  • ½ tsp white pepper
  • 2 cups chicken broth
  • 1 cup heavy cream
  • salt to taste

Instructions

  1. Saute onions in butter until translucent.
  2. Add Asparagus and garlic, continue to saute for 10 minutes.
  3. Add chicken broth and cook until Asparagus is tender.
  4. Once the Asparagus is tender either use an immersion blender or a blender to blend until smooth. Add cream and add salt if needed.
  5. Serve immediately.
http://www.culinarycafe.com/2011/05/17/creamed-fresh-asparagus-soup/