Recipes - User contributions [en]

Lemon Crumb Bars

2026-04-03T18:19:43Z

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=22-24 min @ 350° |Source=[https://www.instagram.com/reel/DWml2f-Cc0O/ @diannemorrisey] (Instagram) |Yield=12-16 servings |Rating={{unrated}} }} === Ingredients === * 8 tablespoons unsalted butter, melted. * 3/4 cup brown sugar * 3/4 tsp baking powder * 3/4 tsp kosher salt, divided * 1 1/4 cups old-fashioned oats * 1 cup all-purpose flour * 2 large or 3 medium lemons * 1 (14-ounce) can sweetened condensed milk === Preparation..."

{{RecipeSummary
|PrepTime=20 min
|CookTime=22-24 min @ 350°
|Source=[https://www.instagram.com/reel/DWml2f-Cc0O/ @diannemorrisey] (Instagram)
|Yield=12-16 servings
|Rating={{unrated}}
}}
=== Ingredients ===
* 8 tablespoons unsalted butter, melted.
* 3/4 cup brown sugar
* 3/4 tsp baking powder
* 3/4 tsp kosher salt, divided
* 1 1/4 cups old-fashioned oats
* 1 cup all-purpose flour
* 2 large or 3 medium lemons
* 1 (14-ounce) can sweetened condensed milk

=== Preparation ===
Preheat the oven to 350°F.

Line the bottom and sides of an 8x8-inch baking pan with parchment.

Mix melted butter, brown sugar, baking powder, salt, and stir to combine. Add oats and flour, and stir well. Reserve 1 cup of the mixture for topping.

Transfer the remaining crumble mixture into the baking pan. Pat into an even layer. Bake until golden, 12 to 14 minutes. Meanwhile, prepare the lemon filling.

Wipe out the crumble bowl (no need to wash). Grate the zest of the lemons into the bowl. Juice the zested lemons until you have 1/2 cup, then add to the bowl. Add the condensed milk and the remaining 1/4 teaspoon kosher salt, and whisk until smooth.

Pour the filling over the crust. Sprinkle the reserved crumble mixture evenly over the filling. Return to the oven and bake until the edges are lightly browned and set, 22 to 24 minutes

[[Category:Desserts]]
[[Category:Bars]]
[[Category:Lemon]]

Brownie Cookies

2026-04-02T20:21:25Z

Dhanson:

{{RecipeSummary
|PrepTime=20 min
|CookTime=8-12 min @ 350°
|Source=''100 Cookies'' by Sarah Kieffer (pg 45)
|Yield=~3 dozen
|Rating={{Very Good}}
}}
=== Ingredients ===
* 3/4 c plus 1 T all-purpose flour
* 3/4 t baking powder
* 3 large eggs, at room temperature
* 1 1/4 c sugar
* 3/4 t salt
* 1 T canola oil
* 1 t pure vanilla extract
* 5 T unsalted butter
* 8 oz semisweet or bittersweet chocolate
* 1/4 c Dutch-process cocoa powder

=== Preparation ===
Adjust an oven rack to the middle of the oven. Preheat the oven to 350°. Line two sheet pans with parchment paper.

In a small bowl, whisk together the flour and baking powder, and set aside.

In the bowl of a stand mixer fitted with a paddle, beat the eggs, sugar, and salt on medium-high speed until the mixture is pale and doubled in volume, 6-8 minutes. Turn the mixer to low speed and stir in the canola oil and vanilla until just combined.

While the egg mixture is beating, melt the butter and chocolate. Place the butter in a small, heavy-bottom saucepan set over low heat. Add the chocolate and melt together, stirring frequently, until smooth. Off the heat, add the cocoa powder to the chocolate and whisk until completely combined.

Add the warm chocolate-butter mixture to the egg mixture and mix on low speed until combined. Add the flour mixture and mix on low speed until combined. Let the mixture sit at room temperature for 5 minutes.

User a small scoop or two spoons to drop heaping tablespoons of batter onto the prepared sheet pans, spacing them at least 2 inches apart, fitting 12 on a pan.

Bake the cookies one pan at a time, rotating half-way through baking. Bake until the cookies are puffed and cracked and the edges are set, 8 to 12 minutes.

Transfer the sheet pan to a wire rack and let the cookies cool completely on the pan. The cookies are best the day of baking but will keep in an airtight container at room temperature for up to 2 days.

=== Notes ===
'''Peanut Butter variation''': Drop 1 heaping teaspoon of peanut butter on top of each brownie dough ball and use a knife to swirl.
* We tried this variation and were not impressed. The peanut butter overwhelmed the cookie.

[[Category:Cookies]]

Brownie Cookies

2026-04-02T20:17:39Z

Dhanson:

{{RecipeSummary
|PrepTime=20 min
|CookTime=8-12 min @ 350°
|Source=''100 Cookies'' by Sarah Kieffer (pg 45)
|Yield=~3 dozen
|Rating={{Very Good}}
}}
=== Ingredients ===
* 3/4 plus 1 T all-purpose flour
* 3/4 t baking powder
* 3 large eggs, at room temperature
* 1 1/4 c sugar
* 1 T canola oil
* 1 t pure vanilla extract
* 5 T unsalted butter
* 8 oz semisweet or bittersweet chocolate
* 1/4 c Dutch-process cocoa powder

=== Preparation ===
Adjust an oven rack to the middle of the oven. Preheat the oven to 350. Line two sheet pans with parchment paper.

In a small bowl, whisk together the flour and baking powder, and set aside.

In the bowl of a stand mixer fitted with a paddle, beat the eggs, sugar, and salt on medium-high speed until the mixture is pale and doubled in volume, 6-8 minutes. Turn the mixer to low speed and stir in the canola oil and vanilla until just combined.

While the egg mixture is beating, melt the butter and chocolate. Place the butter in a small, heavy-bottom saucepan set over low heat. Add the chocolate and melt together, stirring frequently, until smooth. Off the heat, add the cocoa powder to the chocolate and whisk until completely combined.

Add the warm chocolate-butter mixture to the egg mixture and mix on low speed until combined. Add the flour mixture and mix on low speed until combined. Let the mixture sit at room temperature for 5 minutes.

User a small scoop or two spoons to drop heaping tablespoons of batter onto the prepared sheet pans, spacing them at least 2 inches apart, fitting 12 on a pan.

Bake the cookies one pan at a time, rotating half-way through baking. Bake until the cookies are puffed and cracked and the edges are set, 8 to 12 minutes.

Transfer the sheet pan to a wire rack and let the cookies cool completely on the pan. The cookies are best the day of baking but will keep in an airtight container at room temperature for up to 2 days.

=== Notes ===
'''Peanut Butter variation''': Drop 1 heaping teaspoon of peanut butter on top of each brownie dough ball and use a knife to swirl.
* We tried this variation and were not impressed. The peanut butter overwhelmed the cookie.

[[Category:Cookies]]

Leprechaun Bait

2026-03-28T21:19:04Z

Dhanson: /* Preparation */

{{RecipeSummary
|PrepTime=15 min
|CookTime=20 minutes freezing time
|Source=[https://www.delish.com/cooking/recipe-ideas/a46344/leprechaun-bait-recipe/ Delish.com]
|Yield=
|Rating={{unrated}}
}}

=== Ingredients ===
* 2 cups corn chex
* 1 cup pretzel twists
* 1 cup Lucky Charms
* 1/2 cup green M&M's
* 12 oz. white chocolate chips, melted
* 1 tsp. green sanding sugar

=== Preparation ===
In a large bowl, combine Corn Chex, pretzels, Lucky Charms, green M&M's, melted white chocolate, and green sanding sugar.

Mix until totally combined, then transfer to a parchment-lined baking sheet and spread into one even layer.

Freeze until firm, about 20 minutes, then break into pieces and serve.

[[Category:Snacks]]

Leprechaun Bait

2026-03-28T21:18:55Z

Dhanson:

Leprechaun Bait

2026-03-28T21:18:17Z

Dhanson:

{{RecipeSummary
|PrepTime=10 min
|CookTime=20 minutes freezing time
|Source=[https://www.delish.com/cooking/recipe-ideas/a46344/leprechaun-bait-recipe/ Delish.com]
|Yield=
|Rating={{unrated}}
}}

=== Ingredients ===
* 2 cups corn chex
1 cup pretzel twists
1 cup Lucky Charms
1/2 cup green M&M's
12 oz. white chocolate chips, melted
1 tsp. green sanding sugar

=== Preparation ===
In a large bowl, combine Corn Chex, pretzels, Lucky Charms, green M&M's, melted white chocolate, and green sanding sugar.

Mix until totally combined, then transfer to a parchment-lined baking sheet and spread into one even layer.

Freeze until firm, about 20 minutes, then break into pieces and serve.

[[Category::Snacks]]

Baileys Chocolate Cream Pie

2026-03-28T21:16:48Z

Dhanson:

{{RecipeSummary
|PrepTime=
|CookTime=8+ hours chilling
|Source=[https://www.delish.com/cooking/recipe-ideas/a42662411/baileys-chocolate-cream-pie-recipe/ Delish.com]
|Yield=
|Rating={{unrated}}
}}

=== Ingredients ===
* 2 1/2 cups whole milk
* 1/4 cup Baileys
* 1 (5.9-oz.) packet instant chocolate pudding mix
* 1 (8") homemade or store-bought Oreo pie crust
* 6 Oreo cookies, filling removed, finely crushed
* 1/4 cup mini chocolate chips

WHIPPED CREAM
* 2 cups heavy cream
* 3 Tbsp. granulated sugar
* 1 tsp. Baileys or pure vanilla extract
* 1/2 tsp. Mini chocolate chips, chocolate shavings, Oreos, cocoa powder, and/or sprinkles, for decorating (optional)

=== Preparation ===
In a large bowl, whisk milk, Baileys, and pudding mix until well combined. Let pudding thicken 5 minutes.

Spread half of pudding into prepared crust in an even layer. Top with Oreo crumbs and chips. Gently spread remaining pudding over.

Cover pan with a layer of plastic wrap to prevent it from forming a skin. Refrigerate at least 8 hours or up to overnight.

'''WHIPPED CREAM & ASSEMBLY'''
In a large bowl, using a handheld mixer or a stand mixer fitted with the whisk attachment, whip cream until soft peaks form, about 2 minutes.

Add granulated sugar and Baileys and whip until mixture is thickened and creamy, about 1 minute (it should hold its shape when you lift the mixer up).

Dollop cream onto pie (be sure to use all of it). Top with desired toppings (if using).

[[Category:Desserts]]
[[Category:Pie]]
[[Category:St. Patrick's Day]]

Baileys Chocolate Cream Pie

2026-03-28T21:15:33Z

Dhanson:

Creamy Jammy Coffee Cake

2026-03-28T13:37:06Z

Dhanson: /* Preparation */

{{RecipeSummary
|PrepTime=45 min
|CookTime=26-32 min @ 350°
|Source=''100 Morning Treats'' by Sarah Kieffer (pg 91-92)
|Yield=8 servings
|Rating={{Delicious}}
}}
=== Ingredients ===
'''Cake:'''
* 3/4 c sour cream, at room temperature
* 1/4 c buttermilk, at room temperature
* 1 large egg, at room temperature
* 1 t pure vanilla extract
* 2 1/4 c all purpose flour
* 1 c granulated sugar
* 12 T (1 1/2 sticks) unsalted butter, but into 1 inch pieces, at room temperature
* 1/2 t baking powder
* 1/2 t baking soda
* 1/2 t salt
* 1 c jam or lemon curd<ref>Cherry preserves is delicious; mixed berry jam is very good.</ref>

'''Cream Cheese Filling:'''
* 8 oz cream cheese, at room temperature
* 1/4 c granulate sugar
* 1 large egg, at room temperature

=== Preparation ===
Position an oven rack in the middle of the oven and preheat the oven to 350°. Grease eight 4-inch cake pans, springform pans, or ramekins/jumbo muffin pan<ref>Fill the cavities a quarter of the way with batter, and spread only 1 tablespoon of jam on each one. Top with the cream cheese mixture and then the flour-butter mixture. Smaller cakes will bake faster, so start checking them a few minutes earlier.</ref>, and line the bottoms with parchment.

In a medium bowl or liquid measuring cup, whisk together the sour cream, buttermilk, egg, and vanilla.

In the bowl of a stand mixer fitted with a paddle, combine the flour and granulated sugar on low speed. Add the butter, one piece at a time, beating until the mixture resembles coarse sand. Remove 1 cup of the mixture and set it aside in a small bowl.

With the mixer on low speed, beat in the baking powder, baking soda, and salt. Add the wet ingredients, and mix until incorporated, about 30 seconds. Remove the bowl from the mixer. Scrape down the sides of the bowl and use a spatula to mix the matter a few more times. Divide the batter evenly among the prepared pans and smooth the tops with an offset spatula or the back of a spoon. Spread 2 tablespoons of jam evenly over the cake batter in each pan.

In the stand mixer bowl in which you mixed the cake batter, beat together the cream cheese and granulated sugar on low speed until smooth and creamy. Add the egg and mix until incorporated, scraping down the sides as needed. Divide the cream cheese mixture among the pans and smooth the tops with an offset spatula or the back of a spoon. Divide the reserved flour-butter mixture among the pans, sprinkling it evenly over the tops. Top the pans gently on the counter twice to help get rid of any air bubbles.

Place the cake pans on a large sheet pan and bake until golden brown and a wooden skewer or toothpick inserted into the center comes out with a few crumbs, rotating the pan halfway through baking, 26 to 32 minutes. Transfer the pans to a wire rack and let the cakes cool until barely warm or at room temperature.

Remove the cakes from their pans and serve. Alternatively, the cakes can be covered in plastic wrap after cooling and stored in the refrigerator overnight.

=== Notes ===
<references />

[[Category:Breakfast]]
[[Category:Coffee Cake]]

Leprechaun Bait

2026-03-28T13:34:19Z

Dhanson: Created page with "https://www.delish.com/cooking/recipe-ideas/a46344/leprechaun-bait-recipe/ Ingredients See All Nutritional Information Print 2 cups corn chex 1 cup pretzel twists 1 cup Lucky Charms 1/2 cup green M&M's 12 oz. white chocolate chips, melted 1 tsp. green sanding sugar Directions Step 1 In a large bowl, combine Corn Chex, pretzels, Lucky Charms, green M&M's, melted white chocolate, and green sanding sugar. Step 2 Mix until totally combined, then transfer to a parchmen..."

https://www.delish.com/cooking/recipe-ideas/a46344/leprechaun-bait-recipe/

Ingredients
See All Nutritional Information
Print

2 cups corn chex

1 cup pretzel twists

1 cup Lucky Charms

1/2 cup green M&M's

12 oz. white chocolate chips, melted

1 tsp. green sanding sugar
Directions
Step 1
In a large bowl, combine Corn Chex, pretzels, Lucky Charms, green M&M's, melted white chocolate, and green sanding sugar.
Step 2
Mix until totally combined, then transfer to a parchment-lined baking sheet and spread into one even layer.
Step 3
Freeze until firm, about 20 minutes, then break into pieces and serve.

Baileys Chocolate Cream Pie

2026-03-28T13:32:49Z

Dhanson: Created page with " https://www.delish.com/cooking/recipe-ideas/a42662411/baileys-chocolate-cream-pie-recipe/ Ingredients See All Nutritional Information Print PIE 2 1/2 cups whole milk 1/4 cup Baileys 1 (5.9-oz.) packet instant chocolate pudding mix 1 (8") homemade or store-bought Oreo pie crust 6 Oreo cookies, filling removed, finely crushed 1/4 cup mini chocolate chips WHIPPED CREAM & ASSEMBLY 2 cups heavy cream 3 Tbsp. granulated sugar 1 tsp. Baileys or pure vanilla extrac..."

https://www.delish.com/cooking/recipe-ideas/a42662411/baileys-chocolate-cream-pie-recipe/

Ingredients
See All Nutritional Information
Print
PIE

2 1/2 cups whole milk

1/4 cup Baileys

1 (5.9-oz.) packet instant chocolate pudding mix

1 (8") homemade or store-bought Oreo pie crust

6 Oreo cookies, filling removed, finely crushed

1/4 cup mini chocolate chips
WHIPPED CREAM & ASSEMBLY

2 cups heavy cream

3 Tbsp. granulated sugar

1 tsp. Baileys or pure vanilla extract

1/2 tsp. Mini chocolate chips, chocolate shavings, Oreos, cocoa powder, and/or sprinkles, for decorating (optional)

Directions
PIE

Step 1
In a large bowl, whisk milk, Baileys, and pudding mix until well combined. Let pudding thicken 5 minutes.
Step 2
Spread half of pudding into prepared crust in an even layer. Top with Oreo crumbs and chips. Gently spread remaining pudding over.
Step 3
Cover pan with a layer of plastic wrap to prevent it from forming a skin. Refrigerate at least 8 hours or up to overnight.
WHIPPED CREAM & ASSEMBLY

Step 1
In a large bowl, using a handheld mixer or a stand mixer fitted with the whisk attachment, whip cream until soft peaks form, about 2 minutes.
Step 2
Add granulated sugar and Baileys and whip until mixture is thickened and creamy, about 1 minute (it should hold its shape when you lift the mixer up).
Step 3
Dollop cream onto pie (be sure to use all of it). Top with desired toppings (if using).

Irish Soda Bread

2026-03-21T14:04:59Z

Dhanson:

{{RecipeSummary
|PrepTime=15 min
|CookTime=1 hr
|Source=Julie Smith
|Yield=8-10 servings
|Rating={{Yummy}}
}}
=== Ingredients ===
* 2 1/2 c flour
* 2 t baking powder
* 1 t salt
* 1/2 t baking soda
* 1/4 c butter (room temp)
* 1/2 c sugar
* 1 egg, slightly beaten
* 1 1/2 c buttermilk (room temp)
* 1 c raisins
* 3 T melted butter
* 1-2 T sugar

=== Preparation ===
Preheat oven to 375°F. Spray inside of 1 1/2 qt casserole with Pam. Sift together dry ingredients. Set aside. Cream butter and sugar; add egg and buttermilk; blend. Add to dry ingredients and mix gently until well moistened. Fold in raisins. Pour into casserole dish, drizzle with melted butter, and sprinkle with sugar.

Bake at 375 for 30 minutes, reduce to 325° and bake 30 more minutes or until done. Serve warm with butter.

'''NOTE:''' The melted butter may drip/run off the sides, so put a baking sheet or something with sides under the casserole dish to catch the runoff.

[[Category:Quick Breads]]
[[Category:St. Patrick's Day]]

No Bake Irish Cream Cheesecake

2026-03-18T16:37:39Z

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=10 min + 4 hours chilling time |Source=[https://www.allrecipes.com/no-bake-irish-cream-cheesecake-recipe-11922193 AllRecipes.com] |Yield=8 servings |Rating={{unrated}} }} === Ingredients === Crust * 1 1/3 cups graham cracker crumbs * 3 tablespoons cocoa powder * 3 tablespoons white sugar * 6 tablespoons butter, melted Filling * 3 (8 ounce) packages cream cheese, at room temperature * 1/3 cup white sugar * 1/3 cup confectioners..."

{{RecipeSummary
|PrepTime=20 min
|CookTime=10 min + 4 hours chilling time
|Source=[https://www.allrecipes.com/no-bake-irish-cream-cheesecake-recipe-11922193 AllRecipes.com]
|Yield=8 servings
|Rating={{unrated}}
}}
=== Ingredients ===
Crust
* 1 1/3 cups graham cracker crumbs
* 3 tablespoons cocoa powder
* 3 tablespoons white sugar
* 6 tablespoons butter, melted

Filling
* 3 (8 ounce) packages cream cheese, at room temperature
* 1/3 cup white sugar
* 1/3 cup confectioners sugar
* 1 1/2 teaspoons vanilla extract
* 1/3 cup Bailey's Irish cream liqueur
* 1/3 cup sour cream
* 1/2 teaspoon salt
* 1 3/4 cups whipped cream

Chocolate Topping
* 1/2 cup heavy cream
* 2 tablespoons butter
* 3/4 cup dark chocolate chips

=== Preparation ===
Grease an 8-inch springform pan and line the bottom with parchment.

For crust, add graham cracker crumbs, cocoa powder, sugar, and melted butter to a bowl and stir together until combined. Press the crust into the bottom of the pan and about 2 inches up the sides.

Freeze the formed crust for 1 hour.<ref>For a baked crust, preheat the oven to 350 degrees F (180 degrees C) and bake for 9 minutes.</ref>

For filling, add cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until smooth, 2 to 3 minutes.

Add sugar, confectioner's sugar, vanilla, Baileys, sour cream, and salt. Mix until smooth on medium speed, about 1 minute. Scrape the edges and mix 30 more seconds.

Remove bowl from mixer and fold in whipped cream. Add filling to crust and spread in an even layer. Cover with plastic and refrigerate for a minimum of 4 hours or overnight.

For chocolate sauce: add cream, butter, and chocolate chips to a microwave-safe bowl and heat until melted, about 60 seconds. Stir until smooth.

Gently run a knife or offset spatula around the edges of the cheesecake. Release it from the springform pan.

Pour on the chocolate sauce and spread to the edges. Top with more whipped cream and a sprinkle of cocoa powder, if desired. Slice and serve!

=== Notes ===
<references />

[[Category:Desserts]]
[[Category:Cheesecake]]
[[Category:St. Patrick's Day]]

Garlic Beef Enchiladas

2026-03-18T02:26:54Z

Dhanson:

{{RecipeSummary
|PrepTime=1 hr
|CookTime=45 min
|Yield=4-6 servings
|Rating={{Yummy}}
}}
== Ingredients ==
=== Enchiladas ===
* 1 lb. ground beef
* 1 med onion, chopped
* 2 T flour
* 1 T chili powder
* 1 t salt
* 1/2 t cumin
* 1/4 t sage
* 1 can stewed tomatoes
* 10 flour tortillas (7 inch)
* 2 c shredded co-jack cheese

=== Sauce ===
* 4-6 cloves garlic, minced
* 1/3 c butter/margarine
* 1/2 c flour
* 14.5 oz beef broth
* 15 oz tomato sauce
* 1-2 T chili powder
* 1-2 t cumin
* 1-2 t sage
* 1/2 t salt

== Preparation==
In saucepan over medium heat, brown beef and onion; drain. Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer 15 minutes.

In another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir 2 minutes. Stir in tomato sauce and seasonings; heat through.

Pour about 1 1/2 c sauce into ungreased 9x13 pan. Spread about 1/4 beef mixture down center of each tortilla; top with 1-2 T cheese. Roll up tightly; place seam side down over sauce. Top with remaining sauce.

Cover and bake at 350° for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.

=== Notes ===
* [[Mexican Coleslaw in 5 Minutes]] works very well as a side-dish.

[[Category:Main Dish]]
[[Category:Ground Beef]]
[[Category:Delicious]]

Garlic Beef Enchiladas

2026-03-18T02:26:25Z

Dhanson:

{{RecipeSummary
|PrepTime=1 hr
|CookTime=45 min
|Yield=4-6 servings
|Rating={{Yummy}}
}}
[[Mexican Coleslaw in 5 Minutes]] works very well as a side-dish.

== Ingredients ==
=== Enchiladas ===
* 1 lb. ground beef
* 1 med onion, chopped
* 2 T flour
* 1 T chili powder
* 1 t salt
* 1/2 t cumin
* 1/4 t sage
* 1 can stewed tomatoes
* 10 flour tortillas (7 inch)
* 2 c shredded co-jack cheese

=== Sauce ===
* 4-6 cloves garlic, minced
* 1/3 c butter/margarine
* 1/2 c flour
* 14.5 oz beef broth
* 15 oz tomato sauce
* 1-2 T chili powder
* 1-2 t cumin
* 1-2 t sage
* 1/2 t salt

== Preparation==
In saucepan over medium heat, brown beef and onion; drain. Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer 15 minutes.

In another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir 2 minutes. Stir in tomato sauce and seasonings; heat through.

Pour about 1 1/2 c sauce into ungreased 9x13 pan. Spread about 1/4 beef mixture down center of each tortilla; top with 1-2 T cheese. Roll up tightly; place seam side down over sauce. Top with remaining sauce.

Cover and bake at 350° for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.

[[Category:Main Dish]]
[[Category:Ground Beef]]
[[Category:Delicious]]

Mexican Coleslaw in 5 Minutes

2026-03-18T01:59:03Z

Dhanson: Created page with "{{RecipeSummary |PrepTime=5 min |CookTime=n/a |Source=[https://wearychef.com/recipe/mexican-coleslaw/#tasty-recipes-178334 WearyChef.com] |Yield=4-6 servings |Rating={{Very Good}} }} === Ingredients === * 2 tablespoons reduced-fat mayonnaise * 1 tablespoon olive oil * 1 tablespoon lime juice * 1 teaspoon ground cumin * 1/4 teaspoon kosher salt * hot sauce to taste * 8-10 ounces finely shredded cabbage I use angel hair shredded cabbage from produce department * 2 tablespo..."

{{RecipeSummary
|PrepTime=5 min
|CookTime=n/a
|Source=[https://wearychef.com/recipe/mexican-coleslaw/#tasty-recipes-178334 WearyChef.com]
|Yield=4-6 servings
|Rating={{Very Good}}
}}
=== Ingredients ===
* 2 tablespoons reduced-fat mayonnaise
* 1 tablespoon olive oil
* 1 tablespoon lime juice
* 1 teaspoon ground cumin
* 1/4 teaspoon kosher salt
* hot sauce to taste
* 8-10 ounces finely shredded cabbage I use angel hair shredded cabbage from produce department
* 2 tablespoons chopped fresh cilantro stems removed

=== Preparation ===
In a large bowl, add mayonnaise, olive oil, lime juice, cumin, salt, and hot sauce. Whisk together until smooth.

Add shredded cabbage and cilantro, and toss to coat. Serve immediately, or store in refrigerator for a few hours before enjoying.

[[Category:Side Dish]]
[[Category:Cabbage]]

Skillet Fudgy Brownie Pudding

2026-03-18T01:48:26Z

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=30-40 min @ 325° |Source=[https://www.delish.com/cooking/recipe-ideas/a42417784/skillet-brownie-pudding-recipe/ Delish.com] |Yield=4-6 servings |Rating={{Yummy}} }} === Ingredients === * 1 cup (2 sticks) unsalted butter, plus more for pan * 3/4 cup granulated sugar * 1/2 cup chopped 60% to 70% bittersweet chocolate * 2 large eggs * 3 Tbsp Baileys Irish cream, divided * 1/3 cup unsweetened cocoa powder * 1/4 cup all-purpose flou..."

{{RecipeSummary
|PrepTime=20 min
|CookTime=30-40 min @ 325°
|Source=[https://www.delish.com/cooking/recipe-ideas/a42417784/skillet-brownie-pudding-recipe/ Delish.com]
|Yield=4-6 servings
|Rating={{Yummy}}
}}
=== Ingredients ===
* 1 cup (2 sticks) unsalted butter, plus more for pan
* 3/4 cup granulated sugar
* 1/2 cup chopped 60% to 70% bittersweet chocolate
* 2 large eggs
* 3 Tbsp Baileys Irish cream, divided
* 1/3 cup unsweetened cocoa powder
* 1/4 cup all-purpose flour
* 1/4 tsp. kosher salt
* 3/4 cup heavy cream

=== Preparation ===
Preheat oven to 325° and butter an 10" round cake pan or medium heatproof skillet. Place inside a larger pan, such as a 13 1/2"-by-10" roasting pan.

In a medium saucepan over medium-low heat, cook butter and granulated sugar, stirring frequently, until butter melts and sugar dissolves, 7 to 9 minutes. Remove from heat and stir in chocolate. Let cool 5 minutes. Whisk in eggs and 2 tablespoons Baileys.

In a medium bowl, whisk cocoa powder, flour, and salt to combine. Fold dry ingredients into butter mixture, then stir until mixture resembles wet brownie batter.

Pour batter into prepared pan. Pour hot water into larger pan until it reaches halfway up the sides of smaller pan.

Bake brownie pudding until a flaky crust forms, resembling the top of a traditional brownie, and the center is slightly underdone and almost jiggly, 30 to 40 minutes. Let cool slightly.

Meanwhile, in a medium bowl, using an electric mixer on medium-high speed, beat cream and remaining 1 tablespoon Baileys until medium peaks form. Top brownie pudding with whipped cream.

[[Category:Desserts]]
[[Category:St. Patrick's Day]]

Stuck-Pot Rice with Lentils and Yogurt

2026-03-03T05:15:10Z

Dhanson: /* Smitten Kitchen Notes */

{{RecipeSummary
|PrepTime=5 min
|CookTime=~~1 hour
|Source=[https://smittenkitchen.com/2014/02/stuck-pot-rice-with-lentils-and-yogurt/ SmittenKitchen.com]
|Yield=4-6 servings
|Rating={{Very Good}}
}}
=== Ingredients ===
* Salt
* 1 cup brown or green lentils, washed and picked over
* 1 1/2 cups white basmati rice, rinsed well
* 1/4 cup olive oil, divided
* 1 large onion, thinly sliced
* 1/4 cup plain yogurt, preferably whole-milk though low-fat will work, plus additional for serving
* 2 tablespoons lemon juice, plus additional lemon wedges for serving
* 1/3 cup water
* 2 teaspoons ground cumin
* Freshly ground black pepper or red pepper flakes
* Chopped fresh flat leaf parsley, cilantro or mint for garnish (optional)

=== Preparation ===
Bring a medium-sized heavy pot with a tight fitting lid (so you can use one pot for all the steps) of salted water to a boil. [Updated direction.] Add lentils and boil for 5 minutes, then add rice boil for 5 minutes more, without stirring. Drain mixture and transfer to a large bowl.

Heat the same pot over medium-low heat. Once heated, add 2 tablespoons oil; once oil is warm, add onions and a couple pinches of salt and cover with a lid. Cook, stirring occasionally, until lightly caramelized and brown, about 10 to 12 minutes.

Add onions to bowl with rice and lentils. Stir in yogurt, lemon juice, water [edited], cumin and pepper, plus additional salt to taste.

Heat pot again over medium-high heat. Once fully hot, add remaining 2 tablespoons oil. Once that is hot, return rice mixture to pot, pressing it in. (It will sizzle.) Wrap clean kitchen towel around lid of pot so it completely covers inside of lid; gather corners on top so they do not fall anywhere near stove. Place lid on pot, sealing tightly. Reduce heat to very low. Cook undisturbed about 30 minutes; rice should smell toasty but not burned and you might need to check on it once or twice if you’re making it for the first time. Remove from heat, and let sit 5 minutes more.

Carefully remove lid and cloth, and turn pot upside down over a platter. If rice comes out in a single crust, terrific. If not, use a spatula to scrape crisp pieces out of pan and onto remaining rice. Garnish with chopped parsley and cilantro, and serve with lemon wedges and additional plain yogurt.
Dig in.

=== Smitten Kitchen Notes ===
* This is the fried rice of my dreams; the crunch I’m always hoping I’ll get but rarely do. The trickiest thing about this dish will be that the first time you make it, you’ll need to pay attention to your stove. While 30 minutes at very low heat usually does the trick, “low” means different things on different stoves and different pots will conduct differently. It should get toasty, but not burnt. A heavy pot is recommended. I found one I’d forgotten about in the closet (I love it, but can’t say I use it enough to recommend you get it too) which worked great, but I kinda secretly wonder if a non-stick pot could more easily provide a perfectly intact crust. I’m also curious about making this in a skillet, for maximum crust-to-center ratio. The next most important thing is a tight-fitting lid; you want to keep the steam in the pot to keep the rice from drying out and burning before it’s cooked. Wrapping the lid in a towel will help.
* This recipe is adapted from Mark Bittman. He was as taken with the preparation as I am, and created many different versions (all are listed in How To Cook Everything Vegetarian), with potato, pita and tortilla crusts, and flavors from dates and saffron and mango and ginger to chile powder and sour cream.
* Lentils: Mujadarra is usually made with large green or brown lentils. I used small brown ones, and they worked well. The only type I would not recommend is the kind I recommended a few weeks ago (I’m such a pain, I know), those tiny green lentils de puy, whose intact, lightly crunchy beauty is just not needed here. Save them for salads. [Updated to note:] I used tiny lentils; they cooked quickly. I’m hearing in the comments that a lot of your lentils are not cooking with only 5 minutes of par-boiling and am adding a note suggesting 10 minutes for larger lentils.
* Brown basmati rice can be used here, too, but you’ll want to boil it for 10 minutes in the water before adding the lentils for the last 5 minutes in the first step. Updated to note: Please proceed with caution if using brown rice. Early responses about the brown rice suggest that it needs more par-cooking time than Bittman suggested to work.

[[Category:Vegetarian]]
[[Category:Lentils]]
[[Category:Adria-Approved]]

Stuck-Pot Rice with Lentils and Yogurt

2026-03-03T05:14:56Z

Dhanson:

Stuck-Pot Rice with Lentils and Yogurt

2026-03-03T01:47:28Z

Dhanson: /* Ingredients */

{{RecipeSummary
|PrepTime=5 min
|CookTime=~~1 hour
|Source=[https://smittenkitchen.com/2014/02/stuck-pot-rice-with-lentils-and-yogurt/ SmittenKitchen.com]
|Yield=4-6 servings
|Rating={{unrated}}
}}
=== Ingredients ===
* Salt
* 1 cup brown or green lentils, washed and picked over
* 1 1/2 cups white basmati rice, rinsed well
* 1/4 cup olive oil, divided
* 1 large onion, thinly sliced
* 1/4 cup plain yogurt, preferably whole-milk though low-fat will work, plus additional for serving
* 2 tablespoons lemon juice, plus additional lemon wedges for serving
* 1/3 cup water
* 2 teaspoons ground cumin
* Freshly ground black pepper or red pepper flakes
* Chopped fresh flat leaf parsley, cilantro or mint for garnish (optional)

=== Preparation ===
Bring a medium-sized heavy pot with a tight fitting lid (so you can use one pot for all the steps) of salted water to a boil. [Updated direction.] Add lentils and boil for 5 minutes, then add rice boil for 5 minutes more, without stirring. Drain mixture and transfer to a large bowl.

Heat the same pot over medium-low heat. Once heated, add 2 tablespoons oil; once oil is warm, add onions and a couple pinches of salt and cover with a lid. Cook, stirring occasionally, until lightly caramelized and brown, about 10 to 12 minutes.

Add onions to bowl with rice and lentils. Stir in yogurt, lemon juice, water [edited], cumin and pepper, plus additional salt to taste.

Heat pot again over medium-high heat. Once fully hot, add remaining 2 tablespoons oil. Once that is hot, return rice mixture to pot, pressing it in. (It will sizzle.) Wrap clean kitchen towel around lid of pot so it completely covers inside of lid; gather corners on top so they do not fall anywhere near stove. Place lid on pot, sealing tightly. Reduce heat to very low. Cook undisturbed about 30 minutes; rice should smell toasty but not burned and you might need to check on it once or twice if you’re making it for the first time. Remove from heat, and let sit 5 minutes more.

Carefully remove lid and cloth, and turn pot upside down over a platter. If rice comes out in a single crust, terrific. If not, use a spatula to scrape crisp pieces out of pan and onto remaining rice. Garnish with chopped parsley and cilantro, and serve with lemon wedges and additional plain yogurt.
Dig in.

=== Smitten Kitchen Notes ===
* This is the fried rice of my dreams; the crunch I’m always hoping I’ll get but rarely do. The trickiest thing about this dish will be that the first time you make it, you’ll need to pay attention to your stove. While 30 minutes at very low heat usually does the trick, “low” means different things on different stoves and different pots will conduct differently. It should get toasty, but not burnt. A heavy pot is recommended. I found one I’d forgotten about in the closet (I love it, but can’t say I use it enough to recommend you get it too) which worked great, but I kinda secretly wonder if a non-stick pot could more easily provide a perfectly intact crust. I’m also curious about making this in a skillet, for maximum crust-to-center ratio. The next most important thing is a tight-fitting lid; you want to keep the steam in the pot to keep the rice from drying out and burning before it’s cooked. Wrapping the lid in a towel will help.
* This recipe is adapted from Mark Bittman. He was as taken with the preparation as I am, and created many different versions (all are listed in How To Cook Everything Vegetarian), with potato, pita and tortilla crusts, and flavors from dates and saffron and mango and ginger to chile powder and sour cream.
* Lentils: Mujadarra is usually made with large green or brown lentils. I used small brown ones, and they worked well. The only type I would not recommend is the kind I recommended a few weeks ago (I’m such a pain, I know), those tiny green lentils de puy, whose intact, lightly crunchy beauty is just not needed here. Save them for salads. [Updated to note:] I used tiny lentils; they cooked quickly. I’m hearing in the comments that a lot of your lentils are not cooking with only 5 minutes of par-boiling and am adding a note suggesting 10 minutes for larger lentils.
* Brown basmati rice can be used here, too, but you’ll want to boil it for 10 minutes in the water before adding the lentils for the last 5 minutes in the first step. Updated to note: Please proceed with caution if using brown rice. Early responses about the brown rice suggest that it needs more par-cooking time than Bittman suggested to work.

[[Category:Vegetarian]]

Stuck-Pot Rice with Lentils and Yogurt

2026-03-03T01:47:16Z

Dhanson:

{{RecipeSummary
|PrepTime=5 min
|CookTime=~~1 hour
|Source=[https://smittenkitchen.com/2014/02/stuck-pot-rice-with-lentils-and-yogurt/ SmittenKitchen.com]
|Yield=4-6 servings
|Rating={{unrated}}
}}
=== Ingredients ===
Salt
* 1 cup brown or green lentils, washed and picked over
* 1 1/2 cups white basmati rice, rinsed well
* 1/4 cup olive oil
* 1 large onion, thinly sliced
* 1/4 cup plain yogurt, preferably whole-milk though low-fat will work, plus additional for serving
* 2 tablespoons lemon juice, plus additional lemon wedges for serving
* 1/3 cup water
* 2 teaspoons ground cumin
* Freshly ground black pepper or red pepper flakes
* Chopped fresh flat leaf parsley, cilantro or mint for garnish (optional)

=== Preparation ===
Bring a medium-sized heavy pot with a tight fitting lid (so you can use one pot for all the steps) of salted water to a boil. [Updated direction.] Add lentils and boil for 5 minutes, then add rice boil for 5 minutes more, without stirring. Drain mixture and transfer to a large bowl.

Heat the same pot over medium-low heat. Once heated, add 2 tablespoons oil; once oil is warm, add onions and a couple pinches of salt and cover with a lid. Cook, stirring occasionally, until lightly caramelized and brown, about 10 to 12 minutes.

Add onions to bowl with rice and lentils. Stir in yogurt, lemon juice, water [edited], cumin and pepper, plus additional salt to taste.

Heat pot again over medium-high heat. Once fully hot, add remaining 2 tablespoons oil. Once that is hot, return rice mixture to pot, pressing it in. (It will sizzle.) Wrap clean kitchen towel around lid of pot so it completely covers inside of lid; gather corners on top so they do not fall anywhere near stove. Place lid on pot, sealing tightly. Reduce heat to very low. Cook undisturbed about 30 minutes; rice should smell toasty but not burned and you might need to check on it once or twice if you’re making it for the first time. Remove from heat, and let sit 5 minutes more.

Carefully remove lid and cloth, and turn pot upside down over a platter. If rice comes out in a single crust, terrific. If not, use a spatula to scrape crisp pieces out of pan and onto remaining rice. Garnish with chopped parsley and cilantro, and serve with lemon wedges and additional plain yogurt.
Dig in.

=== Smitten Kitchen Notes ===
* This is the fried rice of my dreams; the crunch I’m always hoping I’ll get but rarely do. The trickiest thing about this dish will be that the first time you make it, you’ll need to pay attention to your stove. While 30 minutes at very low heat usually does the trick, “low” means different things on different stoves and different pots will conduct differently. It should get toasty, but not burnt. A heavy pot is recommended. I found one I’d forgotten about in the closet (I love it, but can’t say I use it enough to recommend you get it too) which worked great, but I kinda secretly wonder if a non-stick pot could more easily provide a perfectly intact crust. I’m also curious about making this in a skillet, for maximum crust-to-center ratio. The next most important thing is a tight-fitting lid; you want to keep the steam in the pot to keep the rice from drying out and burning before it’s cooked. Wrapping the lid in a towel will help.
* This recipe is adapted from Mark Bittman. He was as taken with the preparation as I am, and created many different versions (all are listed in How To Cook Everything Vegetarian), with potato, pita and tortilla crusts, and flavors from dates and saffron and mango and ginger to chile powder and sour cream.
* Lentils: Mujadarra is usually made with large green or brown lentils. I used small brown ones, and they worked well. The only type I would not recommend is the kind I recommended a few weeks ago (I’m such a pain, I know), those tiny green lentils de puy, whose intact, lightly crunchy beauty is just not needed here. Save them for salads. [Updated to note:] I used tiny lentils; they cooked quickly. I’m hearing in the comments that a lot of your lentils are not cooking with only 5 minutes of par-boiling and am adding a note suggesting 10 minutes for larger lentils.
* Brown basmati rice can be used here, too, but you’ll want to boil it for 10 minutes in the water before adding the lentils for the last 5 minutes in the first step. Updated to note: Please proceed with caution if using brown rice. Early responses about the brown rice suggest that it needs more par-cooking time than Bittman suggested to work.

[[Category:Vegetarian]]

Stuck-Pot Rice with Lentils and Yogurt

2026-03-03T01:46:57Z

Dhanson: /* Preparation */

{{RecipeSummary
|PrepTime=15 min
|CookTime=~45 min
|Source=[https://smittenkitchen.com/2014/02/stuck-pot-rice-with-lentils-and-yogurt/ SmittenKitchen.com]
|Yield=4-6 servings
|Rating={{unrated}}
}}
=== Ingredients ===
Salt
* 1 cup brown or green lentils, washed and picked over
* 1 1/2 cups white basmati rice, rinsed well
* 1/4 cup olive oil
* 1 large onion, thinly sliced
* 1/4 cup plain yogurt, preferably whole-milk though low-fat will work, plus additional for serving
* 2 tablespoons lemon juice, plus additional lemon wedges for serving
* 1/3 cup water
* 2 teaspoons ground cumin
* Freshly ground black pepper or red pepper flakes
* Chopped fresh flat leaf parsley, cilantro or mint for garnish (optional)

=== Preparation ===
Bring a medium-sized heavy pot with a tight fitting lid (so you can use one pot for all the steps) of salted water to a boil. [Updated direction.] Add lentils and boil for 5 minutes, then add rice boil for 5 minutes more, without stirring. Drain mixture and transfer to a large bowl.

Heat the same pot over medium-low heat. Once heated, add 2 tablespoons oil; once oil is warm, add onions and a couple pinches of salt and cover with a lid. Cook, stirring occasionally, until lightly caramelized and brown, about 10 to 12 minutes.

Add onions to bowl with rice and lentils. Stir in yogurt, lemon juice, water [edited], cumin and pepper, plus additional salt to taste.

Heat pot again over medium-high heat. Once fully hot, add remaining 2 tablespoons oil. Once that is hot, return rice mixture to pot, pressing it in. (It will sizzle.) Wrap clean kitchen towel around lid of pot so it completely covers inside of lid; gather corners on top so they do not fall anywhere near stove. Place lid on pot, sealing tightly. Reduce heat to very low. Cook undisturbed about 30 minutes; rice should smell toasty but not burned and you might need to check on it once or twice if you’re making it for the first time. Remove from heat, and let sit 5 minutes more.

Carefully remove lid and cloth, and turn pot upside down over a platter. If rice comes out in a single crust, terrific. If not, use a spatula to scrape crisp pieces out of pan and onto remaining rice. Garnish with chopped parsley and cilantro, and serve with lemon wedges and additional plain yogurt.
Dig in.

=== Smitten Kitchen Notes ===
* This is the fried rice of my dreams; the crunch I’m always hoping I’ll get but rarely do. The trickiest thing about this dish will be that the first time you make it, you’ll need to pay attention to your stove. While 30 minutes at very low heat usually does the trick, “low” means different things on different stoves and different pots will conduct differently. It should get toasty, but not burnt. A heavy pot is recommended. I found one I’d forgotten about in the closet (I love it, but can’t say I use it enough to recommend you get it too) which worked great, but I kinda secretly wonder if a non-stick pot could more easily provide a perfectly intact crust. I’m also curious about making this in a skillet, for maximum crust-to-center ratio. The next most important thing is a tight-fitting lid; you want to keep the steam in the pot to keep the rice from drying out and burning before it’s cooked. Wrapping the lid in a towel will help.
* This recipe is adapted from Mark Bittman. He was as taken with the preparation as I am, and created many different versions (all are listed in How To Cook Everything Vegetarian), with potato, pita and tortilla crusts, and flavors from dates and saffron and mango and ginger to chile powder and sour cream.
* Lentils: Mujadarra is usually made with large green or brown lentils. I used small brown ones, and they worked well. The only type I would not recommend is the kind I recommended a few weeks ago (I’m such a pain, I know), those tiny green lentils de puy, whose intact, lightly crunchy beauty is just not needed here. Save them for salads. [Updated to note:] I used tiny lentils; they cooked quickly. I’m hearing in the comments that a lot of your lentils are not cooking with only 5 minutes of par-boiling and am adding a note suggesting 10 minutes for larger lentils.
* Brown basmati rice can be used here, too, but you’ll want to boil it for 10 minutes in the water before adding the lentils for the last 5 minutes in the first step. Updated to note: Please proceed with caution if using brown rice. Early responses about the brown rice suggest that it needs more par-cooking time than Bittman suggested to work.

[[Category:Vegetarian]]

One-Pan Farro with Tomatoes

2026-03-03T01:09:30Z

Dhanson: Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=30 minutes (depending on type of farro) |Source=[https://smittenkitchen.com/2013/07/one-pan-farro-with-tomatoes/ Smitten Kitchen] |Yield=2-4 servings |Rating={{unrated}} }} === Ingredients === * 2 cups water * 1 cup (updated) semi-pearled farro (see Note above for farro types) * 1/2 large onion (I usually use a white one, for mildness) * 2 cloves garlic * 9 ounces grape or cherry tomatoes * 1 1/4 teaspoons kosher or coarse sea s..."

{{RecipeSummary
|PrepTime=15 min
|CookTime=30 minutes (depending on type of farro)
|Source=[https://smittenkitchen.com/2013/07/one-pan-farro-with-tomatoes/ Smitten Kitchen]
|Yield=2-4 servings
|Rating={{unrated}}
}}
=== Ingredients ===
* 2 cups water
* 1 cup (updated) semi-pearled farro (see Note above for farro types)
* 1/2 large onion (I usually use a white one, for mildness)
* 2 cloves garlic
* 9 ounces grape or cherry tomatoes
* 1 1/4 teaspoons kosher or coarse sea salt
* Up to 1/4 teaspoon red pepper flakes (to taste)
* 1 tablespoon olive oil, plus extra for drizzling
* Few basil leaves, cut into thin ribbons
* Grated parmesan cheese, for serving (optional)

=== Preparation ===
Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.

Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately. Repeat tomorrow.

=== Smitten Kitchen Notes ===
On a Farro 101 note, the trickiest thing in writing this recipe was considering the different types of farro (from an Italian wheat strain known as emmer) available — as well as misconceptions, such as the notion that it can be used interchangeably with spelt. (It cannot, as spelt can take hours.). Farro comes whole/unpearled, semi-pearled (semi-perlato) and pearled (perlato); pearling describes how much of the exterior bran is removed, but packages are not always labeled. If your package says it will cook in less than 15 minutes, it’s probably pearled; if it takes around 30 minutes, it’s probably semi-pearled. And if it takes 60 to 80 minutes, it is whole or unpearled. [To make it even more confusing, I’ve been using the Rustichella d’Abruzzo brand, which labels it as “whole farro” but it is indeed semi-pearled, which is why cooking times are the best way to decipher which kind you have.] This recipe will work for all three versions (there are multiple comments below noting results for each, as well as quinoa, couscous, and even rice, just do a word search [Cntrl + f] to find the grain you’re looking to swap) but I’ve defaulted to semi-pearled below, which I find most frequently in stores. In all cases, if your package gives you a different cooking time than the 30 minutes suggested below, default to it instead. Questions? Ask away and I will, as always, heh, do my best to feign expertise.

[[Category:Vegetarian]]
[[Category:Farro]]

Stuck-Pot Rice with Lentils and Yogurt

2026-03-03T00:57:24Z

Dhanson: /* Notes */

{{RecipeSummary
|PrepTime=15 min
|CookTime=~45 min
|Source=[https://smittenkitchen.com/2014/02/stuck-pot-rice-with-lentils-and-yogurt/ SmittenKitchen.com]
|Yield=4-6 servings
|Rating={{unrated}}
}}
=== Ingredients ===
Salt
* 1 cup brown or green lentils, washed and picked over
* 1 1/2 cups white basmati rice, rinsed well
* 1/4 cup olive oil
* 1 large onion, thinly sliced
* 1/4 cup plain yogurt, preferably whole-milk though low-fat will work, plus additional for serving
* 2 tablespoons lemon juice, plus additional lemon wedges for serving
* 1/3 cup water
* 2 teaspoons ground cumin
* Freshly ground black pepper or red pepper flakes
* Chopped fresh flat leaf parsley, cilantro or mint for garnish (optional)

=== Preparation ===
Bring a medium-sized heavy pot with a tight fitting lid (so you can use one pot for all the steps) of salted water to a boil. [Updated direction.] Add lentils and boil for 5 minutes, then add rice boil for 5 minutes more, without stirring. Drain mixture and transfer to a large bowl.

Heat the same pot over medium-high heat. Once heated, add 2 tablespoons oil; once oil is warm, add onions and a couple pinches of salt and cover with a lid. Cook, stirring occasionally, until lightly caramelized and brown, about 10 to 12 minutes.

Add onions to bowl with rice and lentils. Stir in yogurt, lemon juice, water [edited], cumin and pepper, plus additional salt to taste.

Heat pot again over medium-high heat. Once fully hot, add remaining 2 tablespoons oil. Once that is hot, return rice mixture to pot, pressing it in. (It will sizzle.) Wrap clean kitchen towel around lid of pot so it completely covers inside of lid; gather corners on top so they do not fall anywhere near stove. Place lid on pot, sealing tightly. Reduce heat to very low. Cook undisturbed about 30 minutes; rice should smell toasty but not burned and you might need to check on it once or twice if you’re making it for the first time. Remove from heat, and let sit 5 minutes more.

Carefully remove lid and cloth, and turn pot upside down over a platter. If rice comes out in a single crust, terrific. If not, use a spatula to scrape crisp pieces out of pan and onto remaining rice. Garnish with chopped parsley and cilantro, and serve with lemon wedges and additional plain yogurt.
Dig in.

=== Smitten Kitchen Notes ===
* This is the fried rice of my dreams; the crunch I’m always hoping I’ll get but rarely do. The trickiest thing about this dish will be that the first time you make it, you’ll need to pay attention to your stove. While 30 minutes at very low heat usually does the trick, “low” means different things on different stoves and different pots will conduct differently. It should get toasty, but not burnt. A heavy pot is recommended. I found one I’d forgotten about in the closet (I love it, but can’t say I use it enough to recommend you get it too) which worked great, but I kinda secretly wonder if a non-stick pot could more easily provide a perfectly intact crust. I’m also curious about making this in a skillet, for maximum crust-to-center ratio. The next most important thing is a tight-fitting lid; you want to keep the steam in the pot to keep the rice from drying out and burning before it’s cooked. Wrapping the lid in a towel will help.
* This recipe is adapted from Mark Bittman. He was as taken with the preparation as I am, and created many different versions (all are listed in How To Cook Everything Vegetarian), with potato, pita and tortilla crusts, and flavors from dates and saffron and mango and ginger to chile powder and sour cream.
* Lentils: Mujadarra is usually made with large green or brown lentils. I used small brown ones, and they worked well. The only type I would not recommend is the kind I recommended a few weeks ago (I’m such a pain, I know), those tiny green lentils de puy, whose intact, lightly crunchy beauty is just not needed here. Save them for salads. [Updated to note:] I used tiny lentils; they cooked quickly. I’m hearing in the comments that a lot of your lentils are not cooking with only 5 minutes of par-boiling and am adding a note suggesting 10 minutes for larger lentils.
* Brown basmati rice can be used here, too, but you’ll want to boil it for 10 minutes in the water before adding the lentils for the last 5 minutes in the first step. Updated to note: Please proceed with caution if using brown rice. Early responses about the brown rice suggest that it needs more par-cooking time than Bittman suggested to work.

[[Category:Vegetarian]]

Stuck-Pot Rice with Lentils and Yogurt

2026-03-03T00:57:09Z

Dhanson: Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=~45 min |Source=[https://smittenkitchen.com/2014/02/stuck-pot-rice-with-lentils-and-yogurt/ SmittenKitchen.com] |Yield=4-6 servings |Rating={{unrated}} }} === Ingredients === Salt * 1 cup brown or green lentils, washed and picked over * 1 1/2 cups white basmati rice, rinsed well * 1/4 cup olive oil * 1 large onion, thinly sliced * 1/4 cup plain yogurt, preferably whole-milk though low-fat will work, plus additional for serving *..."

{{RecipeSummary
|PrepTime=15 min
|CookTime=~45 min
|Source=[https://smittenkitchen.com/2014/02/stuck-pot-rice-with-lentils-and-yogurt/ SmittenKitchen.com]
|Yield=4-6 servings
|Rating={{unrated}}
}}
=== Ingredients ===
Salt
* 1 cup brown or green lentils, washed and picked over
* 1 1/2 cups white basmati rice, rinsed well
* 1/4 cup olive oil
* 1 large onion, thinly sliced
* 1/4 cup plain yogurt, preferably whole-milk though low-fat will work, plus additional for serving
* 2 tablespoons lemon juice, plus additional lemon wedges for serving
* 1/3 cup water
* 2 teaspoons ground cumin
* Freshly ground black pepper or red pepper flakes
* Chopped fresh flat leaf parsley, cilantro or mint for garnish (optional)

=== Preparation ===
Bring a medium-sized heavy pot with a tight fitting lid (so you can use one pot for all the steps) of salted water to a boil. [Updated direction.] Add lentils and boil for 5 minutes, then add rice boil for 5 minutes more, without stirring. Drain mixture and transfer to a large bowl.

Heat the same pot over medium-high heat. Once heated, add 2 tablespoons oil; once oil is warm, add onions and a couple pinches of salt and cover with a lid. Cook, stirring occasionally, until lightly caramelized and brown, about 10 to 12 minutes.

Add onions to bowl with rice and lentils. Stir in yogurt, lemon juice, water [edited], cumin and pepper, plus additional salt to taste.

Heat pot again over medium-high heat. Once fully hot, add remaining 2 tablespoons oil. Once that is hot, return rice mixture to pot, pressing it in. (It will sizzle.) Wrap clean kitchen towel around lid of pot so it completely covers inside of lid; gather corners on top so they do not fall anywhere near stove. Place lid on pot, sealing tightly. Reduce heat to very low. Cook undisturbed about 30 minutes; rice should smell toasty but not burned and you might need to check on it once or twice if you’re making it for the first time. Remove from heat, and let sit 5 minutes more.

Carefully remove lid and cloth, and turn pot upside down over a platter. If rice comes out in a single crust, terrific. If not, use a spatula to scrape crisp pieces out of pan and onto remaining rice. Garnish with chopped parsley and cilantro, and serve with lemon wedges and additional plain yogurt.
Dig in.

=== Notes ===
* This is the fried rice of my dreams; the crunch I’m always hoping I’ll get but rarely do. The trickiest thing about this dish will be that the first time you make it, you’ll need to pay attention to your stove. While 30 minutes at very low heat usually does the trick, “low” means different things on different stoves and different pots will conduct differently. It should get toasty, but not burnt. A heavy pot is recommended. I found one I’d forgotten about in the closet (I love it, but can’t say I use it enough to recommend you get it too) which worked great, but I kinda secretly wonder if a non-stick pot could more easily provide a perfectly intact crust. I’m also curious about making this in a skillet, for maximum crust-to-center ratio. The next most important thing is a tight-fitting lid; you want to keep the steam in the pot to keep the rice from drying out and burning before it’s cooked. Wrapping the lid in a towel will help.
* This recipe is adapted from Mark Bittman. He was as taken with the preparation as I am, and created many different versions (all are listed in How To Cook Everything Vegetarian), with potato, pita and tortilla crusts, and flavors from dates and saffron and mango and ginger to chile powder and sour cream.
* Lentils: Mujadarra is usually made with large green or brown lentils. I used small brown ones, and they worked well. The only type I would not recommend is the kind I recommended a few weeks ago (I’m such a pain, I know), those tiny green lentils de puy, whose intact, lightly crunchy beauty is just not needed here. Save them for salads. [Updated to note:] I used tiny lentils; they cooked quickly. I’m hearing in the comments that a lot of your lentils are not cooking with only 5 minutes of par-boiling and am adding a note suggesting 10 minutes for larger lentils.
* Brown basmati rice can be used here, too, but you’ll want to boil it for 10 minutes in the water before adding the lentils for the last 5 minutes in the first step. Updated to note: Please proceed with caution if using brown rice. Early responses about the brown rice suggest that it needs more par-cooking time than Bittman suggested to work.

[[Category:Vegetarian]]

Banana Chocolate Chip Cake

2026-03-03T00:44:45Z

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=35-40 min @ 350 |Source=[https://smittenkitchen.com/2026/02/banana-chocolate-chip-cake/ SmittenKitchen.com] |Yield=20-24 servings |Rating={{unrated}} }} === Ingredients === * 3 large eggs, separated * 1/2 cup (4 ounces) unsalted butter, at room temperature * 1 1/2 cups granulated sugar * 1 1/2 teaspoons vanilla extract * 1 1/2 cups mashed bananas * 2/3 cup sour cream * 3 cups all-purpose flour * 1/2 teaspoon ground cinnamon * 1..."

{{RecipeSummary
|PrepTime=20 min
|CookTime=35-40 min @ 350
|Source=[https://smittenkitchen.com/2026/02/banana-chocolate-chip-cake/ SmittenKitchen.com]
|Yield=20-24 servings
|Rating={{unrated}}
}}
=== Ingredients ===
* 3 large eggs, separated
* 1/2 cup (4 ounces) unsalted butter, at room temperature
* 1 1/2 cups granulated sugar
* 1 1/2 teaspoons vanilla extract
* 1 1/2 cups mashed bananas
* 2/3 cup sour cream
* 3 cups all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1 teaspoon baking powder
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons kosher salt

Filling and topping
* 2 cups (12 ounces) semi- or bittersweet chocolate chips
* 1/2 cup granulated sugar
* 1 teaspoon ground cinnamon

=== Preparation ===
Heat oven: To 350°F (175°C). Coat a 9×13-inch baking pan with nonstick spray and line the bottom with parchment paper, or if you have a larger sheet of parchment paper, you can use it to line the bottom and the sides, no spraying needed.

Make the batter: In a large bowl, beat egg whites until they hold firm peaks and set aside. [If you only have one mixer bowl, you can transfer the egg whites to another and use the mixer bowl to make the rest of the cake batter.]

In an empty mixing bowl, beat butter and 1½ cups of the granulated sugar until light and fluffy. Beat in egg yolks and vanilla. In a separate bowl, whisk flour, baking soda, baking powder, ½ teaspoon of the cinnamon, and salt together. Add banana to butter mixture and beat until combined. Add half the flour mixture, the sour cream, then the remaining flour mixture, beating each until combined. Fold in the egg whites.

Assemble the cake: Combine remaining ½ cup of the granulated sugar and 1 teaspoon cinnamon in a small bowl. Spread half of batter evenly in the prepared pan. Sprinkle with half of the cinnamon-sugar mixture and 1 cup of the chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips.

Bake the cake: For 35 to 40 minutes, until a tester inserted into the center of the cake comes out clean. Let cool in the pan. [Note: This takes less time in my oven than the classic version does, which is usually 40 to 50 minutes.]

To serve: Transfer cake to a cutting board and cut into squares.

Do ahead: My preference is to keep this cake at room temperature and not cover it. I will, however, press a piece of foil or plastic against the cut side. I don’t like to cover the pan or put the cake in an airtight container because it softens the flaky cinnamon-sugar topping, which feels tragic.

[[Category:Cake]]
[[Category:Desserts]]

Lemon-Vegetable Couscous

2026-03-03T00:06:27Z

Dhanson:

{{RecipeSummary
|PrepTime=10 min
|CookTime=20 min
|Source=Cindy Goke (Cheri's shower - 9/19/1999)
|Yield=4-6 servings
|Rating={{unrated}}
}}
=== Ingredients ===
* 2 c chicken broth
* 1/2 c fresh peas
* 2 T olive oil
* 1 (5.6 oz) box couscous (~3/4+ c)
* 1/2 c shredded carrot
* 3/4 c diced red onion
* 1 1/4 c diced zucchini
* 1 1/4 c diced tomato
* 3/4 c crumbled feta cheese
* 1/4 c lemon juice
* 1/2 c mint leaves, torn
* 1/4 t salt
* 1/4 t pepper

=== Preparation ===
In saucepan, bring broth, peas and 2 t oil to a boil. Stir in couscous and carrot. Remove from heat and cover. Let stand for 5 minutes.

In nonstick skillet, heat 1 t olive oil. Add onion and saute 3 minutes until light brown/golden. Add zucchini and saute 2 minutes until crisp-tender. Remove from heat.

Fluff couscous mixture with fork and add to skillet with remaining oil and remaining ingredients. Garnish.

[[Category:Side Dish]]
[[Category:Vegetarian]]
[[Category:Couscous]]
[[Category:Carrots]]
[[Category:Zucchini]]
[[Category:Peas]]

Charred Salt and Vinegar Cabbage

2026-03-03T00:05:05Z

Dhanson:

{{RecipeSummary
|PrepTime=10 min
|CookTime=45 min @ 475°
|Source=[https://smittenkitchen.com/2025/04/charred-salt-and-vinegar-cabbage/ SmittenKitchen.com]
|Yield=~4 servings
|Rating={{Very Good}}
}}
=== Ingredients ===
* 2 pounds (roughly 1 medium) green cabbage, halved, cored, then cut into 1-to-2-inch chunks
* 2 tablespoons olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons unsalted butter
* 4 garlic cloves, lightly smashed
* 1/3 cup vegetable broth
* 1/3 cup white vinegar
* Sea salt, to finish

=== Preparation ===
Heat your oven to 475°F.

On a rimmed 9-by-13-inch baking sheet, toss the cabbage with the olive oil, salt, and pepper to coat evenly, but leaving any chunks intact-that is, there’s no need to separate the leafy layers. Dot the butter over the top — it will melt in the oven. Roast for 15 minutes, until the cabbage is black in spots.

Use a spatula to turn the cabbage over and scatter the garlic cloves in the pan.

Return to the oven and roast for another 15 minutes, until the cabbage looks worrisomely charred (but it will be perfect, I promise). Pour the broth and vinegar carefully into the pan, and return it to the oven a final time, to roast for yet another 15 minutes, or until the garlic cloves are tender and the liquids have been reduced to a thin (or nonexistent) puddle. Finish with a sprinkling of sea salt, and good luck not eating the crunchy bits right from the pan.

[[Category:Side Dish]]
[[Category:Cabbage]]

Category:Farro

2026-03-03T00:04:41Z

Dhanson: Created page with "Category:By Ingredients"

[[Category:By Ingredients]]

Crusty Baked Cauliflower and Farro

2026-03-03T00:04:28Z

Dhanson:

{{RecipeSummary
|PrepTime=1 hr
|CookTime=20 min @ 425°
|Source=[https://smittenkitchen.com/2017/01/crusty-baked-cauliflower-and-farro/ SmittenKitchen.com]
|Yield=6 servings
|Rating={{Delicious}}
}}
=== Ingredients ===
* 1 cup dried farro
* 3 cups broth (preferred, or plain water)
* Kosher salt
* Freshly ground black pepper
* Olive oil
* 2 1/4 to 2 1/2 pound head of cauliflower, cut into small florets
* 2 tablespoons finely chopped fresh sage leaves
* 2 tablespoons capers (brine-packed), drained
* 2 large or 3 regular cloves garlic, minced
* 1/2 teaspoon finely grated lemon zest
* Crushed red pepper flakes, to taste
* 2 cups (6 ounces) coarsely grated, lightly packed Italian Fontina (Val d’Aosta variety, if you can find it) (buy about 8 ounces with rind)
* 1/2 cup ricotta cheese
* 1/2 cup panko (plain Japanese-style breadcrumbs)
* 1/3 cup finely grated pecorino romano cheese
* 2 tablespoons finely chopped fresh parsley leaves

=== Preparation ===
'''Cook farro:''' Rinse and drain farro. Simmer the farro in water or broth for about 30 minutes, until quite tender. Drain any excess liquid. Transfer farro to large bowl.

'''Meanwhile, parcook cauliflower:''' (see notes)

Heat oven to 425 degrees. Brush a large baking sheet with 2 tablespoons olive oil. Spread florets in one layer, drizzle with 1 more tablespoon olive oil and sprinkle with salt and freshly ground black pepper. Roast for 20 minutes until lightly browned and crisp-tender (they will finish baking with the farro). Reduce heat to 400 degrees.

'''Assemble casserole:''' Add the sage, capers, garlic, lemon zest, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper to cauliflower and farro and stir to combine. Stir in fontina. Transfer half of the mixture to an oiled 10-inch ovenproof frying pan or equivalent baking dish. Dollop rounded tablespoons of ricotta all over. Sprinkle remaining cauliflower and farro over the ricotta, leaving the pockets of it undisturbed.

In a small dish, combine panko with pecorino, parlsey and 1 tablespoon olive oil until evenly mixed. Sprinkle over cauliflower and farro.

'''Bake casserole:''' For 20 minutes, until browned and crusty on top. Dig in.

=== Notes ===
There are many, many ways to cook farro and any of them work here.
* You can follow the package directions on any farro you buy for best results.
* You can presoak the grains overnight in their 3 cups of liquid and they should then cook in only 10 minutes of simmering.
* In a rice-cooker: [Author] cook mine on the quick setting and have been very happy with the results.

Cauliflower on the stove instead of the oven: Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add half the cauliflower and cook, tossing occasionally, until lightly browned and tender, about 6 to 7 minutes. Add to bowl with farro. Repeat with more olive oil and second half of cauliflower, then add to bowl. Heat oven to 400 degrees.

'''Do ahead:''' Farro can be cooked up to 3 days in advance, kept in an airtight container in fridge. Cauliflower can be cooked 2 days in advance. Casserole can be assembled and baked a day later, easily, although the crumbs might lose their crisp from absorbing the moisture below if not added right before baking. Casserole keeps for several days in fridge and longer in freezer.

[[Category:Side Dish]]
[[Category:Cauliflower]]
[[Category:Farro]]

Salted Caramel Brownies (Smitten Kitchen)

2026-02-12T23:05:02Z

Dhanson: Created page with "{{RecipeSummary |PrepTime=1 hr |CookTime=30 min @ 350° |Source=[https://smittenkitchen.com/2013/02/salted-caramel-brownies/ Smitten Kitchen] |Yield=~16 servings |Rating={{unrated}} }} === Ingredients === Caramel * 1/2 cup granulated sugar * 4 tablespoons unsalted butter (or salted, but then ease up on the sea salt) * Heaped 1/4 teaspoon flaky sea salt (or 1/8 teaspoon table salt, more to taste) * 3 tablespoons heavy cream Brownie * 3 ounces unsweetened chocolate, rough..."

{{RecipeSummary
|PrepTime=1 hr
|CookTime=30 min @ 350°
|Source=[https://smittenkitchen.com/2013/02/salted-caramel-brownies/ Smitten Kitchen]
|Yield=~16 servings
|Rating={{unrated}}
}}
=== Ingredients ===
Caramel
* 1/2 cup granulated sugar
* 4 tablespoons unsalted butter (or salted, but then ease up on the sea salt)
* Heaped 1/4 teaspoon flaky sea salt (or 1/8 teaspoon table salt, more to taste)
* 3 tablespoons heavy cream

Brownie
* 3 ounces unsweetened chocolate, roughly chopped
* 1 stick (4 ounces) unsalted butter, plus extra for pan
* 1 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* Heaped 1/4 teaspoon flaky sea salt or 1/8 teaspoon table salt
* 2/3 cup all-purpose flour

=== Preparation ===
Make caramel: Set a square of parchment paper over a medium-sized plate. Lightly butter or coat the parchment with a spray oil, just as an added security measure.

In a medium, dry saucepan over medium-high heat, melt your sugar; this will take about 5 minutes, stirring if necessary to break up large chunks. By the time it is all melted, if should be a nice copper color; if not, cook until it is. Remove from heat and stir in butter. It may not incorporate entirely but do your best. Stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a simmer and melted again any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.

Pour out onto parchment-covered plate and transfer plate to your freezer. Freeze until solidified, which can take anywhere from 20 to 30 minutes in a decent freezer to 40 minutes in my terrible one.

Meanwhile, or when your caramel is almost firm, make your brownies: Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides. Butter the parchment or spray it with a nonstick cooking spray.

In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula.

Assemble brownies: When caramel is firm, remove it from the freezer and chop it into rough 1-inch squares. Gently fold all but a small amount of caramel bits into batter. Scrape batter into prepared pan, spreading until mostly even. Scatter remaining caramel bits on top. Bake in heated oven for 30 minutes, until a toothpick inserted into the center comes out clean.

Cool thoroughly — a process that can be hastened in the freezer, which will also produce cleaner cuts — and cut into squares or other desired shapes.

[[Category:Desserts]]
[[Category:Brownies]]

Salted Caramel Brownies (Pioneer Woman)

2026-02-12T23:02:12Z

Dhanson: Dhanson moved page Salted Caramel Brownies to Salted Caramel Brownies (Pioneer Woman) without leaving a redirect

{{RecipeSummary
|PrepTime=25 min
|CookTime=40 min
|Source=[http://thepioneerwoman.com/cooking/2010/05/salted-caramel-brownie/ The Pioneer Woman]
|Yield=20 servings
|Rating=Very gooey/good
}}
=== Ingredients ===
==== Brownie Batter ====
* 6 oz unsweetened chocolate, chopped
* 3/4 c unsalted butter, cut into pieces
* 2 c sugar
* 3 whole eggs
* 1 c all-purpose flour

==== Caramel Glaze ====
* 1/2 c heavy cream
* 2 c sugar
* 1/2 c water
* 1/4 c Unsalted Butter, Cut Into Pieces
* 2 t Kosher Salt
* 2 packages (about 1 tablespoon + 1 teaspoon) powdered gelatin mixed with 1/4 cup water

=== Preparation ===
==== Brownies ====
Preheat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or baking spray.

In the top of a double boiler over medium heat, melt chocolate and butter, stirring until melted. Add sugar and stir gently until combined. Remove from heat.

In a separate bowl, gently whisk the eggs. Add a small splash of eggs to chocolate mixture, stirring immediately (but still gently). Drizzle in the rest of the eggs, stirring constantly.

Add flour and stir until combined. Pour batter into greased baking pan and spread to even out the surface.

Bake for 25 to 30 minutes, then remove from oven to cool completely in the pan.

==== Caramel Glaze ====

In a small saucepan over low heat, warm heavy cream. Do not boil.

In a separate tall saucepan, combine sugar and water. Do not stir. Place over medium-high heat and bring to a boil. Cook until the mixture turns an amber color—not too dark, but definitely amber. Remove pan from stove.

Add warm cream, butter, and salt. Stir gently until mixture is smooth and well combined. When it is smooth and calmed down a bit, pour in gelatin/water mixture and stir.

Pour caramel glaze all over completely cooled brownies. Allow to set completely. Cut into small rectangles and serve.

[[Category:Brownies]]
[[Category:Very Good]]

Almond Ricotta Bars

2026-01-12T21:21:04Z

Dhanson: Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=''The Great Minnesota Cookie Book'' by Lee Svitak Dean and Rick Nelson (pg ) |Yield=~4 dozen bars |Rating={{unrated}} }} === Ingredients === * 2 1/2 c flour * 1 T baking powder * 1 t salt * 1 c unsalted butter, at room temperature, plus extra for pan * 2 c sugar * 2 eggs * 2 t almond extract * 1 t vanilla extract * 15 oz whole-milk ricotta cheese '''Frosting:''' * 1/2 c unsalted butter, at room temperature * 4 oz cream chees..."

{{RecipeSummary
|PrepTime=
|CookTime=
|Source=''The Great Minnesota Cookie Book'' by Lee Svitak Dean and Rick Nelson (pg )
|Yield=~4 dozen bars
|Rating={{unrated}}
}}
=== Ingredients ===
* 2 1/2 c flour
* 1 T baking powder
* 1 t salt
* 1 c unsalted butter, at room temperature, plus extra for pan
* 2 c sugar
* 2 eggs
* 2 t almond extract
* 1 t vanilla extract
* 15 oz whole-milk ricotta cheese

'''Frosting:'''
* 1/2 c unsalted butter, at room temperature
* 4 oz cream cheese, at room temperature
* 3 c powdered sugar
* 1 t almond extract
* 1/2 c sliced almonds, toasted

=== Preparation ===
Preheat the oven to 325°. Butter the bottom and sides of a 13x18-inch half-sheet pan. In a medium bowl, sift together the flour, baking powder, and salt, and reserve.

In a bowl of an electric mixer on medium-high speed, beat the butter until creamy, about 1 minute. Add the granulated sugar and beat until light and flu8ffy, about 2 minutes. Add the eggs, one at a time, and beat until thoroughly combined. Add the almond extract and vanilla extract, and beat until thoroughly combined. Reduce the speed to low and add the ricotta, a third at a time, and mix until just combined. Gradually add the flour mixture and mix until just combined.

Spread the batter in the prepared pan and bake until the cake is set, lightly golden, and the edges are starting to pull away from the sides of the pan, about 35-45 minutes. Remove the pan from the oven and place it on a wire rack to cool completely.

'''Frosting:''' In a bowl of an electric mixer on medium-high speed, beat the butter and cream cheese until light and fluffy, about 2 minutes. Reduce the speed to low, add the powdered sugar and almond extract, and beat until the mixture is uniform and creamy. Spread the frosting over the cooled bar cookies, slice into squares, and top squares with toasted almonds.

[[Category:Bars]]

Kolaches

2026-01-12T19:38:09Z

Dhanson: Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=''The Great Minnesota Cookie Book'' by Lee Svitak Dean and Rick Nelson (pg 63) |Yield=~5 dozen |Rating={{unrated}} }} === Ingredients === * 4 c flour, plus extra for rolling dough * 1/4 oz active dry yeast (1 pkg) * 2 c cold unsalted butter, cut into small pieces * 2 egg yolks * 1 c sour cream * 3 egg whites * 1 c sugar * ~2 c apricot or raspberry preserves * powdered sugar for garnish === Preparation === In a large bowl, si..."

{{RecipeSummary
|PrepTime=
|CookTime=
|Source=''The Great Minnesota Cookie Book'' by Lee Svitak Dean and Rick Nelson (pg 63)
|Yield=~5 dozen
|Rating={{unrated}}
}}
=== Ingredients ===
* 4 c flour, plus extra for rolling dough
* 1/4 oz active dry yeast (1 pkg)
* 2 c cold unsalted butter, cut into small pieces
* 2 egg yolks
* 1 c sour cream
* 3 egg whites
* 1 c sugar
* ~2 c apricot or raspberry preserves
* powdered sugar for garnish

=== Preparation ===
In a large bowl, sift the flour. Sprinkle the yeast over the flour. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse meal. Add the egg yolks and sour cream, and stir until well-combined (the dough will be thick). Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

When ready to bake, preheat the oven to 350° and line the baking sheets with parchment paper. In a bowl of an electric mixer on medium-high speed, make meringue by whipping the egg whites for 2 minutes. Slowly add the sugar, whipping the egg whites to stiff, glossy (but not dry) peaks, and reserve.

On a lightly floured work surface using a lightly floured rolling pin, roll 1 cup of cookie dough (keeping the remaining dough in the refrigerator so it remains firm) to the thickness of a pie crust, roughly 1/8- to 1/4-inch thick. Using a 3-inch cookie cutter or a pastry or pizza cutter, cut the dough into 3-inch squares and place them 2 inches apart on the prepared baking sheets. Repeat with the remaining dough, gather up the scraps, re-rolling, and cutting until all the dough is used.

Fill each square with 3/4 teaspoon of fruit preserves and 1 generous teaspoon of meringue. Pull the corners of the cookie into the center and pinch the gathered corners together tightly. Bake the cookies until the pastry is golden brown (the cookies will reopen during baking), about 25 minutes. Remove the cookies from the oven and cool for 2 minutes before transferring them to a wire rack placed over wax paper to cool completely. To garnish, fill a wire sieve with powdered sugar and gently tap out powdered sugar over the cooled cookies.

[[Category:Cookies]]

Swedish Almond Chocolate Macaroons

2026-01-12T02:34:56Z

Dhanson: Created page with "{{RecipeSummary |PrepTime=1 hr + 1-2 hours chilling |CookTime=~18-20 min @ 350 |Source=''The Great Minnesota Cookie Book'' by Lee Svitak Dean and Rick Nelson (pg 43) |Yield=2-3 dozen |Rating={{unrated}} }} === Ingredients === '''Cookie:''' * 2 tubes almond paste, cut into small pieces * 2 egg whites * 1/2 c sugar '''Filling:''' * 1 c unsalted butter, at room temperature * 1 c powdered sugar * 2 t vanilla * 2 pasteurized egg yolks * 4 t unsweetened cocoa powder ''' Choc..."

{{RecipeSummary
|PrepTime=1 hr + 1-2 hours chilling
|CookTime=~18-20 min @ 350
|Source=''The Great Minnesota Cookie Book'' by Lee Svitak Dean and Rick Nelson (pg 43)
|Yield=2-3 dozen
|Rating={{unrated}}
}}
=== Ingredients ===
'''Cookie:'''
* 2 tubes almond paste, cut into small pieces
* 2 egg whites
* 1/2 c sugar

'''Filling:'''
* 1 c unsalted butter, at room temperature
* 1 c powdered sugar
* 2 t vanilla
* 2 pasteurized egg yolks
* 4 t unsweetened cocoa powder

''' Chocolate Coating:'''
* 10-12 oz dark or bittersweet chocolate
* 2-5 T vegetable oil or unsalted butter, melted

=== Preparation ===
'''To prepare cookies:''' In a bowl of an electric mixer on medium speed, beat the almond paste and egg whites until thoroughly combined, about 2 minutes, scraping down the sides of the bowl as necessary. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

When ready to bake, preheat the oven to 350 and line the baking sheets with parchment paper. Drop heaping teaspoons of the dough 2 inches apart on the prepared baking sheets. Moisten the flat bottom of a glass with water, dip into the sugar, and carefully press the prepared glass bottom into a dough ball, flattening the dough; repeat with the remaining dough. Bake until lightly brown, 18 to 20 minutes. Remove the cookies from the oven and cool for 5 minutes before transferring them to a wire rack to cool completely.

'''To prepare filling:''' Line the baking sheets with wax paper. In a bowl of an electric mixer on medium speed, beat the butter until creamy, about 1 minute. Add the powdered sugar, vanilla extract, egg yolks, and cocoa powder, and mix until smooth (scraping down the sides of the bowl as necessary), about 2 minutes. Using a small knife, spread about 1 tablespoon of the filling on top of each cookie, making a rounded top. Transfer the cookies to the prepared baking sheets and refrigerate for at least 1 hour.

'''To prepare chocolate coating:''' Break the chocolate into small pieces. In a double boiler over gently simmering water (or in a bowl in a microwave oven), melt the chocolate, stirring occasionally until smooth. Whisk in 2 teaspoons of oil/butter, adding more to reach the desired consistency. Let the mixture cool for a few minutes; then dip the tops of the cookies into the chocolate mixture, holding onto the almond base. Return the cookies to the prepared baking sheets and refrigerate until the chocolate hardens, at least 30 minutes. Store in the refrigerator and serve chilled.

[[Category:Cookies]]

Chocolate-Dipped Triple Coconut Haystacks

2026-01-12T02:24:03Z

Dhanson: Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=~15 min @ 375 |Source=''The Great Minnesota Cookie Book'' by Lee Svitak Dean and Rick Nelson (pg 20) |Yield=~2 dozen |Rating={{unrated}} }} === Ingredients === * 1 c coconut milk (not cream of coconut) * 1/4 c sugar * 2 T light corn syrup * 4 egg whites * 2 t vanilla extract * 1/2 t salt * 3 c unsweetened, shredded, desiccated (dried) coconut * 3 c sweetened, flaked or shredded coconut * 14 oz semisweet chocolate === Preparatio..."

{{RecipeSummary
|PrepTime=30 min
|CookTime=~15 min @ 375
|Source=''The Great Minnesota Cookie Book'' by Lee Svitak Dean and Rick Nelson (pg 20)
|Yield=~2 dozen
|Rating={{unrated}}
}}
=== Ingredients ===
* 1 c coconut milk (not cream of coconut)
* 1/4 c sugar
* 2 T light corn syrup
* 4 egg whites
* 2 t vanilla extract
* 1/2 t salt
* 3 c unsweetened, shredded, desiccated (dried) coconut
* 3 c sweetened, flaked or shredded coconut
* 14 oz semisweet chocolate

=== Preparation ===
Preheat the oven to 375 and line the baking sheets with parchment paper. In a medium bowl, whisk together the coconut milk, sugar, corn syrup, egg whites, vanilla, and salt. In a large bowl, combine the unsweetened and sweetened coconut, breaking apart any lumps. Pour the coconut milk mixture into the coconut, and mix until the coconut is evenly moistened. Refrigerate for 15 minutes.

Drop heaping tablespoons of the dough 1 inch apart on the prepared baking sheets. Form the cookies into four-sided haystacks, moistening your fingers with water if necessary. Bake until light-golden brown, about 15 minutes. Remove the cookies from the oven and cool for 2 minutes before transferring them to a wire rack to cool completely.

In a double boiler over gently simmering water (or in a bowl in a microwave oven), melt the chocolate, stirring occasionally until smooth. Place the wire racks over wax paper.

Holding a cooled cookie by its pointed top, carefully dip the bottom of the haystack into the melted chocolate, covering up to one-third of the sides of the cookie. Use chopsticks or a fork to remove the cookie, draining off excess chocolate. Place the cookies, chocolate-side down, on the prepared wire racks. Refrigerate until the chocolate sets, about 30 minutes.

[[Category:Cookies]]

Chocolate Decadence Cookies

2026-01-12T02:08:54Z

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=~10 min @ 350 |Source=''The Great Minnesota Cookie Book'' by Lee Svitak Dean and Rick Nelson (pg 19) |Yield=~2 dozen |Rating={{unrated}} }} === Ingredients === * 2 eggs * 1/2 c sugar * 1 t vanilla * 1/4 c flour * 1/4 t baking powder * 1/8 t salt * 8 oz bittersweet chocolate, coarsely chopped (i.e. Ghirardelli's 60% cacao bittersweet) * 2 T unsalted butter * 1 1/2 c coarsely chopped walnuts or other nuts (toasted, if desired) * 6..."

{{RecipeSummary
|PrepTime=20 min
|CookTime=~10 min @ 350
|Source=''The Great Minnesota Cookie Book'' by Lee Svitak Dean and Rick Nelson (pg 19)
|Yield=~2 dozen
|Rating={{unrated}}
}}
=== Ingredients ===
* 2 eggs
* 1/2 c sugar
* 1 t vanilla
* 1/4 c flour
* 1/4 t baking powder
* 1/8 t salt
* 8 oz bittersweet chocolate, coarsely chopped (i.e. Ghirardelli's 60% cacao bittersweet)
* 2 T unsalted butter
* 1 1/2 c coarsely chopped walnuts or other nuts (toasted, if desired)
* 6 oz semisweet chocolate chips

=== Preparation ===
Preheat the oven to 350 and line the baking sheets with parchment paper. In a small bowl, whisk together the eggs, sugar, and vanilla. Set the bowl in a larger bowl of hot tap water.

In a small bowl, whisk together the flour, baking powder, and salt, and reserve.

In a double boiler over gently simmering water (or in a bowl in a microwave oven), combine the bittersweet chocolate and butter, and stir until melted and smooth. Remove from heat and stir in the egg mixture until thoroughly combined. Stir in the flour mixture. Stir in the nuts and chocolate chips.

Drop slightly rounded tablespoons of the dough 2 inches apart on the prepared baking sheets and bake until the surface looks dry and the centers are still gooey, about 10 minutes. Do not overbake. Remove the cookies from the oven and cool for 2 minutes before transferring them to a wire rack to cool completely.

[[Category:Cookies]]

Black Bean Sweet Potato Chili

2026-01-06T18:17:41Z

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=45 min |Source=[https://whatsgabycooking.com/black-bean-sweet-potato-chili/ WhatsGabyCooking.com] |Yield=4 servings |Rating={{unrated}} }} === Ingredients === * 1 tablespoon olive oil, plus 2 extra teaspoons * 1 large sweet potato, peeled and diced * 1 large red onion, diced * 4 cloves garlic, roughly chopped * 2 tablespoons chili powder * 1/2 teaspoon ground chipotle pepper * 1/2 teaspoon ground cumin * 1/4 teaspoon kosher salt..."

{{RecipeSummary
|PrepTime=20 min
|CookTime=45 min
|Source=[https://whatsgabycooking.com/black-bean-sweet-potato-chili/ WhatsGabyCooking.com]
|Yield=4 servings
|Rating={{unrated}}
}}
=== Ingredients ===
* 1 tablespoon olive oil, plus 2 extra teaspoons
* 1 large sweet potato, peeled and diced
* 1 large red onion, diced
* 4 cloves garlic, roughly chopped
* 2 tablespoons chili powder
* 1/2 teaspoon ground chipotle pepper
* 1/2 teaspoon ground cumin
* 1/4 teaspoon kosher salt
* 3 1/2 cups vegetable stock
* 1 15-ounce cans black beans, rinsed and drained
* 1 14.5-ounce can fire roasted diced tomatoes
* 1/2 cup dried quinoa
* 4 teaspoons lime juice
* serving suggestions: avocado, cilantro, crema, grated cheese

=== Preparation ===
Heat a large heavy bottom pot with the oil over medium high heat.

Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.

Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir to incorporate.

Cover the pot and reduce the heat to maintain a gentle simmer.

Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is thick like a chili.

Add the lime juice and remove the pot from the heat. Season with salt as needed.

Garnish with avocado, cilantro, crema or cheese before serving.

[[Category:Vegetarian]]
[[Category:Main Dish]]
[[Category:Chili]]

New Year's Eve 2025

2026-01-01T23:38:50Z

Dhanson:

=== New Year's Eve ===
* [[Toblerone Fondue]] with Granny Smith apples, bananas, and strawberries
* Cucumbers and salmon
* Ham & cheese sliders (1/2 recipe)
* Bacon wrapped dates
* Baked brie with fig jam
* olives

=== New Year's Day 2026 ===
* Mahnommin porridge

[[Category:New Year's Eve]]

New Year's Eve 2025

2025-12-31T19:22:59Z

Dhanson: /* New Year's Eve */

New Year's Eve 2025

2025-12-31T19:22:36Z

Dhanson:

=== New Year's Eve ===
* [[Toblerone Fondue]] with Granny Smith apples, bananas, and strawberries
* Cucumbers and salmon
* Ham & cheese sliders (1/2 recipe)
* Bacon wrapped dates
* Baked brie with fig jam

=== New Year's Day 2026 ===

[[Category:New Year's Eve]]

New Year's Eve 2025

2025-12-31T17:06:56Z

Dhanson: /* New Year's Eve */

=== New Year's Eve ===
* [[Cheese Fondue]] with baguette, __________
* [[Toblerone Fondue]] with Granny Smith apples, bananas, and __________

=== New Year's Day 2026 ===

[[Category:New Year's Eve]]

New Year's Eve 2025

2025-12-31T17:06:17Z

Dhanson: Created page with "=== New Year's Eve === * Cheese Fondue with broccoli, cauliflower, Granny Smith apples, and baguette * Toblerone Fondue with strawberries, Granny Smith apples, and bananas === New Year's Day 2026 === Category:New Year's Eve"

=== New Year's Eve ===
* [[Cheese Fondue]] with broccoli, cauliflower, Granny Smith apples, and baguette
* [[Toblerone Fondue]] with strawberries, Granny Smith apples, and bananas

=== New Year's Day 2026 ===

[[Category:New Year's Eve]]

Grandma Hagen's Oatmeal Date Cookies

2025-12-28T21:25:28Z

Dhanson:

{{RecipeSummary
|PrepTime=40 min
|CookTime=?
|Source=Emaline Hagen
|Yield=
|Rating=
}}
=== Ingredients ===
* 2 c oatmeal (quick oats? regular oats? prepared oatmeal?)
* 2 1/2 c flour
* 1/2 c lard or 7 T shortening
* 1/2 c butter
* 1/2 t baking soda dissolved in...
* 1/2 c sour milk

==== Filling ====
* 1 lb dates, finely chopped
* 1 c sugar
* 1 c hot water

''Note: 1 c dates to 1/2 c sugar is a good ratio''

=== Preparation ===
Combine the ingredients for the date filling and cook slowly until mixture is fully cooked to a paste consistency, remove from heat.

Dissolve the baking soda into the sour milk. Combine all the ingredients for the cookie dough and roll on a well-floured board. Using a large biscuit cutter, cut the dough into circles and add some filling to half of each circle. Fold the other half over the filling.

Bake the cookies at 375 degrees for 10 minutes??? (original recipe doesn't say).

[[Category:Cookies]]

Grandma Hagen's Oatmeal Date Cookies

2025-12-28T19:02:29Z

Dhanson: /* Preparation */

{{RecipeSummary
|PrepTime=40 min
|CookTime=?
|Source=Emaline Hagen
|Yield=
|Rating=
}}
=== Ingredients ===
* 2 c oatmeal
* 2 1/2 c flour
* 1/2 c lard or 7 T shortening
* 1/2 c butter
* 1/2 t baking soda dissolved in...
* 1/2 c sour milk

==== Filling ====
* 1 lb dates
* 1 c sugar
* 1 c hot water

''Note: 1 c dates to 1/2 c sugar is a good ratio''

=== Preparation ===
Combine the ingredients for the date filling and cook slowly until mixture is fully cooked to a paste consistency, remove from heat.

Dissolve the baking soda into the sour milk. Combine all the ingredients for the cookie dough and roll on a well-floured board. Using a large biscuit cutter, cut the dough into circles and add some filling to half of each circle. Fold the other half over the filling.

Bake the cookies at 375 degrees for 10 minutes??? (original recipe doesn't say).

[[Category:Cookies]]

Grandma Hagen's Oatmeal Date Cookies

2025-12-28T18:53:18Z

Dhanson:

{{RecipeSummary
|PrepTime=40 min
|CookTime=?
|Source=Emaline Hagen
|Yield=
|Rating=
}}
=== Ingredients ===
* 2 c oatmeal
* 2 1/2 c flour
* 1/2 c lard or 7 T shortening
* 1/2 c butter
* 1/2 t baking soda dissolved in...
* 1/2 c sour milk

==== Filling ====
* 1 lb dates
* 1 c sugar
* 1 c hot water

''Note: 1 c dates to 1/2 c sugar is a good ratio''

=== Preparation ===
Combine the ingredients for the date filling and cook slowly until ______.

Dissolve the baking soda into the sour milk. Combine all the ingredients for the cookie dough and roll on a well-floured board. Using a large biscuit cutter, cut the dough into circles and add some filling to half of each circle. Fold the other half over the filling.

Bake the cookies at <span style="background:yellow">??? for ???</span>.

[[Category:Cookies]]

Lefse

2025-12-26T23:55:48Z

Dhanson:

{{RecipeSummary
|PrepTime=2 hrs
|CookTime=2 hrs
|Yield=~18-36 rounds
|Rating=Yummy, very moist
}}
=== Ingredients ===
* 12 c riced russet potatoes (~5 lbs)
* 2 t salt
* 6 T butter/margarine
* 2 T sugar
* 3 T heavy cream / evaporated milk
* 3 c flour - use less, flour the board a lot

=== Preparation ===
Peel and boil the potatoes. When fully cooked, drain thoroughly.<ref>Be sure not to overcook the potatoes. Drain them as soon as they are fully cooked. A piece should be able to be pierced with a fork, but they should not be breaking apart while cooking.</ref> After draining the potatoes, be sure to steam them in the hot pan to help reduce moisture content.<ref>Alternatively, the potatoes can be spread out on a large cutting board to steam.</ref> You don't want any extra moisture in the potatoes (it will make rolling them out very challenging).

Rice the potatoes into a large bowl.

Combine all but the flour; refrigerate for at least a few hours, or overnight.

Add flour; mix. Divide the dough into balls about 2" in diameter and keep the balls in the fridge on a chilled plate. A 1/4 cup scoop can be used to divide the dough into balls.

Heat the griddle to 400°-425°F (425 on our griddle). Fold two bath towels and a dish towel (or two), in half on a cooling rack with the dish towel on the inside.

Roll out a ball of dough on a well-floured pastry board until very thin (able to read lettering on the board through the dough). Gently roll onto a lefse turner and unroll onto a heated griddle (400°-425°F; 425 on our griddle). Keeping the pastry board well-floured throughout.

When small bubbles form across most of the lefse, turn the lefse over and cook the other side. Remove from the griddle and place the round, folded in half, in the middle of the dish towel and cover with the towels to allow it to steam. Continue to bake the rounds and stack them inside the towels. Allow to steam for a few hours before wrapping them in plastic wrap. They can be frozen, but allow them to thaw at room temperature or in the fridge.

=== Notes ===
<references />

=== See Also ===
* [[Emaline's Lefse]]
* [[Grandma Ruth's Lefse]]

[[Category:Christmas]]
[[Category:Potatoes]]
[[Category:Yummy]]

Lefse

2025-12-26T23:53:23Z

Dhanson:

{{RecipeSummary
|PrepTime=2 hrs
|CookTime=2 hrs
|Yield=~18-36 rounds
|Rating=Yummy, very moist
}}
=== Ingredients ===
* 12 c riced russet potatoes (~5 lbs)
* 2 t salt
* 6 T butter/margarine
* 2 T sugar
* 3 T heavy cream / evaporated milk
* 3 c flour - use less, flour the board a lot

=== Preparation ===
Peel and boil the potatoes. When fully cooked, drain thoroughly.<ref>Be sure not to overcook the potatoes. Drain them as soon as they are fully cooked. A piece should be able to be pierced with a fork, but they should not be breaking apart while cooking.</ref> After draining the potatoes, be sure to steam them in the hot pan to help reduce moisture content.<ref>Alternatively, the potatoes can be spread out on a large cutting board to steam.</ref> You don't want any extra moisture in the potatoes (it will make rolling them out very challenging).

Rice the potatoes into a large bowl.

Combine all but the flour; refrigerate for at least a few hours, or overnight.

Add flour; mix. Divide the dough into balls about 2" in diameter and keep the balls in the fridge on a chilled plate. A 1/4 cup scoop can be used to divide the dough into balls.

Heat the griddle to 400°-425°F (425 on our griddle). Fold two bath towels and a dish towel (or two), in half on a cooling rack with the dish towel on the inside.

Roll out a ball of dough on a well-floured pastry board until very thin (able to read lettering on the board through the dough). Gently roll onto a lefse turner and unroll onto a heated griddle (400°-425°F; 425 on our griddle). Keeping the pastry board well-floured throughout.

When parts of the outer edges of the round just begin to turn brown, turn the lefse over and cook the other side. Remove from the griddle and place the round, folded in half, in the middle of the dish towel and cover with the towels to allow it to steam. Continue to bake the rounds and stack them inside the towels. Allow to steam for a few hours before wrapping them in plastic wrap. They can be frozen, but allow them to thaw at room temperature or in the fridge.

=== Notes ===
<references />

=== See Also ===
* [[Emaline's Lefse]]
* [[Grandma Ruth's Lefse]]

[[Category:Christmas]]
[[Category:Potatoes]]
[[Category:Yummy]]

Lefse

2025-12-26T23:52:46Z

Dhanson:

{{RecipeSummary
|PrepTime=2 hrs
|CookTime=2 hrs
|Yield=~18-36 rounds
|Rating=Yummy, very moist
}}
=== Ingredients ===
* 12 c riced russet potatoes (~5 lbs)
* 2 t salt
* 6 T butter/margarine
* 2 T sugar
* 3 T heavy cream / evaporated milk
* 3 c flour - use less, flour the board a lot

=== Preparation ===
Peel and boil the potatoes. When fully cooked, drain thoroughly.<ref>Be sure not to overcook the potatoes. Drain them as soon as they are fully cooked. A piece should be able to be pierced with a fork, but they should not be breaking apart while cooking.</ref> After draining the potatoes, be sure to steam them in the hot pan to help reduce moisture content. You don't want any extra moisture in the potatoes (it will make rolling them out very challenging).

Rice the potatoes into a large bowl.

Combine all but the flour; refrigerate for at least a few hours, or overnight.

Add flour; mix. Divide the dough into balls about 2" in diameter and keep the balls in the fridge on a chilled plate. A 1/4 cup scoop can be used to divide the dough into balls.

Heat the griddle to 400°-425°F (425 on our griddle). Fold two bath towels and a dish towel (or two), in half on a cooling rack with the dish towel on the inside.

Roll out a ball of dough on a well-floured pastry board until very thin (able to read lettering on the board through the dough). Gently roll onto a lefse turner and unroll onto a heated griddle (400°-425°F; 425 on our griddle). Keeping the pastry board well-floured throughout.

When parts of the outer edges of the round just begin to turn brown, turn the lefse over and cook the other side. Remove from the griddle and place the round, folded in half, in the middle of the dish towel and cover with the towels to allow it to steam. Continue to bake the rounds and stack them inside the towels. Allow to steam for a few hours before wrapping them in plastic wrap. They can be frozen, but allow them to thaw at room temperature or in the fridge.

=== Notes ===
<references />

=== See Also ===
* [[Emaline's Lefse]]
* [[Grandma Ruth's Lefse]]

[[Category:Christmas]]
[[Category:Potatoes]]
[[Category:Yummy]]

Grandma Ruth's Lefse

2025-12-25T18:57:42Z

Dhanson:

{{RecipeSummary
|PrepTime=1 hr
|CookTime=1 hr
|Source=Ruth Hegge
|Rating=''(unrated)''
|Yield=
}}
=== Ingredients ===
* 2 qts Idaho potatoes
* 2 T sugar
* 1/4 c butter
* 1/3 c evaporated milk

* 2 c flour

=== Preparation ===
Cook 2 quarts of potatoes in salted water just until easily pierced with a fork. Mash potatoes with electric mixer (or foodmill or ricer) until completely free of lumps.

Add sugar, butter and evaporated milk. Let cool completely; refrigerate.

Knead in about 2+ cups of flour to 4 c potatoes. Roll with lefse rolling pin (best to cover it with a "stocking"); pastry cloth must be ''well'' floured.

Bake on '''hot''' lefse grill (400°-425°F) until small bubbles form - turn once.

Let lefse steam/cool between several dish towels until completely cooled.

[[Category:Christmas]]
[[Category:Potatoes]]
[[Category:Unrated]]