Easy Party Appetizers (all these holiday party food ideas are quick and easy to make!)
With holiday entertaining upon us, we're sharing our favorite easy party appetizer recipes to help with your party planning. Many of these have 4 ingredients or fewer, and most can be whipped up in just minutes.
Here are the links to all the recipes:
Tater Tot Mini Cheeseburger Bites:
Cranberry-Brie Bites:
Smoked Sausage Pineapple Bites:
Jalapeno Bruschetta:
Mini Bacon Cheese Balls:
Caprese Bites:
Easy Buffalo Chicken Bites:
Pear, Bacon, and Cheese Bites:
Cucumber Smoked Salmon Bites:
Air Fryer Bacon-Wrapped Scallops:
Instant Pot Feta, Spinach, and Artichoke Dip:
Crock Pot Party Meatballs:
Brown Sugar BBQ Mini Sausages:
The Easiest Actually Good Baguette You Can Make at Home
Use my link and code BRIANL10 to get 10 extra trees planted in your name when you subscribe to Klima. I created this easy baguette recipe for the complete beginner and it's actually legit. It doesn’t require any special gear, but gives you that thin crispy crust and light, creamy interior that you want in a baguette.
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????MY GEAR:
FOIL PAN:
HALF SHEET PAN:
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:
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RECIPE*
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▪225g or 1c warm water (90F/32C)
▪350g or 3c bread flour
▪10g or 1 3/4tsp salt
▪8g or 1 3/4tsp instant yeast
▪30g or 3Tbsp warm water (86F/30C)
Add flour and 225g/1c of the 90F/32C water to a bowl and stir to combine. When dough has combined into a shaggy ball, begin to squeeze and pinch the dough with a very wet hand. When the dough forms a less shaggy, more cohesive ball, add salt to top of dough. Cover dough.
In a separate container add yeast and 30g or 1/4c of the 86F/30C water and stir to combine. Allow both the dough and yeast mixture to sit for 15-20min. Add yeast mixture into the salted dough. Mix with a soaking wet hand by pinching and turning. Once yeast and salt are fully incorporated, cover and allow to rise at room temperature for 30 minutes.
Perform a strength building fold as shown @2:29. Cover and allow to sit at room temp for 30 more minutes. Perform a second strength building fold - see @2:59. Cover and allow to ferment at room temp for another 90 minutes.
Place a piece of well oiled parchment on an upside down sheet tray.
Flour work surface and dough and flip dough onto work surface. Divide dough into two equal pieces (300g each). Degas and preshape dough balls as shown @3:50. Cover and allow to relax for 15-20min.
Shape dough balls into baguettes as shown @4:22. Place shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes. I’m using the foil pan linked here: . After proofing, the baguettes should have risen by about 50-60%.
Spray well with water, then score the top of the baguettes, cover again with foil pan, and bake in a preheated 450F/230C oven for 30-35min, carefully removing the cover after 15 minutes of bake time.
*for reference, the “room temp” of my house at the time of filming this video was 69-70F/20-21C.
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IF USING A STAND MIXER:
Mix flour and water in a stand mixer on med low for 4-5 minutes or until dough forms a shaggy ball. Add salt to top and allow to sit for 15min. Mix yeast and 30g warm water an let sit for 15min. Mix yeast Into dough on low for 4-5 mins or until a ball forms. Cover and allow to sit fir 30 min. Follow above instructions starting with the first strength building fold.
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EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
0:15 Mixing the autolyse (flour and water)
1:37 Mixing the yeast into the dough
2:26 Strength building fold 1
2:58 Strength building fold 2
3:09 Shaping and proofing the baguettes
6:02 Offset your carbon footprint with Klima
7:06 Scoring and baking
9:14 Let's eat this thing
#baguette #beginnerbaguette #baguetterecipe
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Gordon Ramsay's Mushroom Pasta with Garlic Bruschetta | TheFoodXP
In the food industry, Gordon Ramsay has brought such far-reach revolutions. He is always trying to recreate dishes in a unique manner. Mushroom pasta is no different in this prospect. This recipe brings together leeks, tarragon and lasagna sheets.
While this might seem like a tough combination, this addition of heavy cream brings it all together. Check out the entire recipe on the official website of TheFoodXP. You can figure out all the nutritional information, ingredients and other necessary information.
No longer do you need to cook the basic mushroom pasta as you can take it up a notch with this perfect recipe from Gordon Ramsay. Watch the video from TheFoodXP youtube channel recreating this masterpiece. We also have a written copy of the full recipe below-
Ingredients to Make Gordon Ramsay Mushroom Pasta-
- 8 Lasagne Sheets
- 8 ounces Cremini Mushrooms (trimmed, sliced)
- 1 Leek (quartered, thiny sliced)
- 2 tablespoons Tarragon Leaves (roughly chopped)
- 1 clove Garlic (peeled, chopped)
- 1 cup Chicken Stock
- ½ cup Heavy Cream
- 2 tablespoons Olive Oil
- Sea Salt and Freshly Ground Black Pepper
- 4 slices Ciabatta Bread
- 1 clove Garlic (peeled, halved)
- Olive Oil
- 1 cup Refined Flour
- 1 Whole Egg
- Water (as required)
Steps for Gordon Ramsay Mushroom Pasta-
1. First of all, make a pasta dough using refined flour and egg. If required, add some water. Make sure that the dough is firm enough to hold the shape.
2. Give it some rest for 15-20 minutes and roll out using a rolling pin. A thin sheet is to be made out of the dough. Cut the sheets vertically using a knife. Dust it with some refined flour.
3. Fill up a large saucepan with water and add a bit of salt to it. Bring the water to a boil and add the lasagne sheets to it. Cook the sheets for about 3-4 minutes. Then drain the water and set the lasagne sheets aside.
4. In a large frying pan, heat oil and add the mushrooms to it. Sprinkle some salt and pepper over them and saute the mushrooms for some time.
5. After 2 minutes, add the garlic and saute for a minute. Then, add the leeks to it and cook. Cook this mixture for 6-8 minutes until the leeks are soft and the mushrooms are light brown in color.
6. When the mushrooms and leeks are cooked, add the chicken stock to the pan and bring it to a boil. Boil it for about 5 minutes until it reduces to half of its volume.
7. After that, add the heavy cream and cook on low heat for about 2-3 minutes.
8. When the sauce has reduced a bit, add the cooked lasagne sheets to the pan and stir, so they get coated with the sauce. Remove the pan from heat and add the tarragon leaves to the pan.
9. Let it sit until you make the garlic bruschetta.
10. Preheat a grill pan. Meanwhile, brush the bread slices with olive oil on both sides.
11. Then, rub the bread slices with halved garlic on both sides.
12. Toast the bread slices from both sides.
13. Serve your delicious mushroom pasta with garlic bruschetta.
Full recipe-
About TheFoodXP
TheFoodXP is an online platform that serves as the hub for food enthusiasts. Whether it is amazingly easy-to-follow recipes, menu prices of the leading food chains, insights from the food industry, we have all you need.
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#shorts Bus 5 min me banao dominos jaisi garlic bread vo bhi ghar per????
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Cheesy garlic bread
Find the full recipe on daenskitchen.com #garlicbread #asmr
Scoring a batard - simple wheat stalk