Herb Pressed Arepas As Made By Mercedes Golip Recipe By Tasty

Steps:

• Preheat the oven to 375˚F (190˚C)
• In a large bowl, combine the warm water and salt. Stir until the salt is dissolved.
• Slowly add the arepa flour while stirring. Adjust the consistency as needed by adding more water or flour. The dough is ready when it pulls away from the sides of the bowl and doesn't stick to your fingers.
• Grab a fist-sized ball of the dough and pass it from one hand to the other to pat into an even, flattened round. Pay attention to the edges so as to not leave cracks.
• Heat the oil in a large cast-iron skillet over medium-high heat. Cook the arepas, flipping once, until golden brown in color, 5-7 minutes on each side
• Transfer the arepas to the oven and cook for 15 minutes.
• Make the chicken avocado salad: In a medium bowl, combine the shredded rotisserie chicken, avocados, lime juice, onion, bell pepper, garlic, mayonnaise, cilantro, salt, and pepper. Mix well to combine.
• Cut the arepas in half and stuff with the chicken avocado salad or your favorite fillings.
• Enjoy!

Steps:

• Preheat the oven to 450°F (230°C).
• In a large bowl, combine the water, salt, and 1½ teaspoons oil. Slowly add the masarepa and mix with your hands until a smooth, homogeneous dough forms. Let the dough rest for 10 minutes. Don't worry if the dough is too soft at first; the flour will hydrate as it rests to become smooth and malleable.
• Divide the dough into 4 balls, then shape into patties. Press herbs and flowers onto both sides of each patty.
• Heat a large pan over medium heat. Add a small drizzle of oil and use a paper towel to distribute in an even layer over the surface of the pan. Too much oil will prevent the arepas from caramelizing. Add the patties to the pan and sear for 4 minutes on each side, until starting to puff up and turn golden brown in spots.
• Set the arepas on a baking sheet, then transfer to the oven to finish cooking for about 10 minutes. You'll know they are done when they make a hollow sound when tapped.
• Cut the arepas open, fill with your desired fillings, serve immediately.
• Enjoy!

Steps:

• Whisk all the dry-ingredients together. Add butter until the mixture looks sand-like.
• low heat if its frozen)
• Let the dough rest for minimum 30 minutes
• Roll and cut into desired shapes (mines are triangle)
• Deep fry in a hot clean oil until golden brown.
• Enjoy!

Steps:

• Whizz together the flour and water in a food processor for a minute or so until it clumps together to form a single ball. You might need to add a little bit more water or flour to get the consistency right. (Dough should be soft, but not sticky!)
• Preheat the grill (broiler) on high.
• On a floured surface, roll out the dough to about 1 cm (½ inch) thick.
• Place pizza dough onto a well-oiled, oven-safe frying pan on high heat.
• While the bottom is cooking on the hob, top the pizza with the sauce, cheese, pepperoni herbs and whatever else you like. (Try your best to not over-top it or else it can fall apart or get soggy.)
• Continue cooking on high until the edges of the crust start browning and crisping.
• Place the pan under the grill and cook the toppings until the cheese is bubbly and browning. Slice.
• If you're quick, you can actually have this from-scratch pizza on your plate (and in you mouth) quicker than it takes to cook a pre-made frozen pizza.
• Enjoy!

Steps:

• In a large bowl, add semolina, all-purpose flour, salt and a pinch of baking soda. Mix together and knead the dough with water. The dough consistency should be medium neither too hard nor too soft.
• Rest the dough for 20-25 minutes.
• Roll the dough out until thin, rolling from all sides to create a large circle. Then, take a small round cookie cutter and cut circles, each around 4-5 cm.
• Cover the shaped pooris with a damp cloth and do the same for the rest of the dough.
• Heat the oil in a deep frying pan and fry the pooris on medium flame. While frying, gently press the pooris with the back of a ladle, allowing the dough to puff up. Flip the poori and fry until both sides are crispy and golden.
• Transfer the fried poori to a plate or bowl lined with paper towels.
• Either serve right away or let cool and store in an airtight container to snack on later!
• Enjoy!

Steps:

• Dough: In food processor, mix the beer, warm water, flour, sugar, yeast, salt, and 1 teaspoon oil until dough starts to form and gather into a ball, about 30 seconds. The dough will be sticky. (Add 1 to 2 tablespoons of water if dough isn't balling up.)
• Grease a medium bowl. Shape dough into a ball and transfer it to the bowl.
• Cover and rise in a warm spot until it has risen slightly, about 1 hour. (Depending on the temperature, it probably won't double in size - but it should be slightly puffier.)
• Pizza: Whisk together pizza sauce, tomato paste, barbecue sauce, honey, Worcestershire sauce, and Greek seasoning; set aside.
• Set one rack to lower and one rack to upper oven. Preheat oven to 475°F.
• Grease bottom of 3.5 litre braiser or 9-inch oven-proof skillet with 3 tablespoons of oil.
• Turn proofed dough into skillet. Oil fingers; shape and stretch dough to fit bottom of pan, forming a slight lip around the edge.
• Spread pizza sauce evenly over dough. Top in this order; mushrooms, 2 layers of pepperoni, 3 layers of ham, 2 layers of salami, onion, green pepper, and mozzarella.
• Bake on lower rack until crust is golden brown, about 10 to 14 minutes. Broil on upper rack until cheese is melted and golden brown, about 4 to 6 minutes. (Keep your eye on it while broiling so it doesn't overbake.)
• Let pizza rest in pan for 2 to 4 minutes. Transfer to cutting board. Cut into 16 squares/pieces.
• Enjoy!

Steps:

• Prepare a 6-inch cast iron skillet (if you don't have cast iron, use a 6-inch round oven safe dutch oven or bowl). Using ½ tsp olive oil and a paper towel, lightly coat the entire inside of the dish to help prevent sticking.
• In a small bowl, combine warm water (about 110° F), sugar and yeast. Gently stir and set aside for 5-10 minutes. The yeast should start to bubble and foam at the top.
• In a stand mixer, combine gluten free flour, guar gum, salt, black pepper, Italian seasoning, and chopped rosemary until mixed (about 30 seconds).
• Once the yeast has become bubbly and foamy, pour into the flour mixture. Add 2 tbso olive oil. Mix on medium speed for 2-3 minutes, scraping down the sides if needed. The dough will be sticky.
• Transfer the dough to your prepared cast iron skillet. Using a spatula (get it wet to help prevent sticking), gently mound the dough into a ball, smoothing out the dough as you go. The ball should be about 4 inches in diameter.
• Using the remaining 1 tsp olive oil, gently rub it over the dough (this prevents the dough from drying out as it will not be covered during proofing. It also helps the bread develop a crispy crust.) Place the pan in a warm spot and allow the dough to double in size. This can take anywhere from 35-45 minutes, depending on the temperature. Toward the end of the dough proof, preheat your oven to 425° F (removing the pan from the oven if necessary).
• Sprinkle remaining ¼ teaspoon kosher salt on the dough. If desired, make two slashes with a sharp knife on the top (purely decorative), but be careful not to slash too deep. Place in the oven and bake for 30-35 minutes, or until the outside crust is lightly browned.
• Serve warm.

Steps:

• Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
• Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
• Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
• Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

Steps:

• Set a wire rack over a baking sheet.
• Dust a clean surface with semolina flour. Dust the pizza dough with more flour and divide into 4 portions. Roll out each portion of dough, rotating frequently, to a thin round, dusting with more semolina to prevent sticking. Use a fork to poke holes all over the pizza crusts.
• Gently heat about ¼ inch (½ cm) of olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add 1 pizza dough to the pan. Cook for 2 minutes, until golden brown, then flip and cook on the other side for 2 minutes more. Use a fork to puncture any air pockets that rise as the dough cooks. Transfer the cooked pizza crust to the wire rack to cool and sprinkle with flaky salt. Repeat with the remaining dough, adding more olive oil as needed.
• Top the crust with the tomato sauce, Parmigiano-Reggiano cheese, parsley, and garlic chips, if using.
• Slice and serve.
• Enjoy!

Steps:

• Preheat your oven to 350˚F (180˚C).
• Freshly shred the cheese. Place your cheese in neat piles on an ungreased baking sheet.
• Bake for about 8 minutes, until all the individual shreds melt into one disc. Be careful not to let the cheese color too much.
• Once they are all melted, let them cool for 2 minutes on your baking sheet, then lift them onto paper towels to blot off any excess grease.
• To form the shells, lay them over a propped up utensil. (Or you can use anything in your kitchen, a wide bowl or saucepan could work too!) Set these aside to cool.
• To make the taco filling, brown the ground beef on high heat. Make a well in the center, add in the onion, jalapeños, garlic, and sprinkle in the taco seasoning packet. Stir to combine. Add water if you need it for a nice saucy filling.
• Use a fork to hold your cheese shell in place and fill with the beef mixture, and toppings of your choice.
• Enjoy!