Hannah Briggs
@thehannahbriggs • 80,000 subscribers
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I feel like every recipe you see for Thanksgiving has to go into the oven. But if you’re like me and only have one oven that is just not going to work. Let’s bring back stovetop recipes! 🤣 I love this one especially because it all comes together in one pot! Stovetop macaroni and cheese Ingredients 4 cups elbow macaroni noodles 4-5 cups chicken broth 1 tablespoon chicken bouillon 4-6 cups hand-grated cheese (I used half Gouda and half Monterey Jack) ¼ cup cold butter, sliced into cubes ½ teaspoon garlic powder ¼ teaspoon smoked paprika ¼ teaspoon white pepper 2 teaspoons Dijon mustard 2 cups heavy cream, plus more as needed Instructions To a large pot, add the elbow macaroni, 4 cups of chicken broth, and 1 tablespoon of chicken bouillon. Mix well and bring to a simmer. Stir occasionally. Once most of the liquid has evaporated, check the pasta. It should be chewy and firm but have no crunch in the center. If it needs more time, add additional chicken broth ½ cup at a time. It is OK if there is a little excess pasta water left in the pot, as this will help build the sauce. Once the pasta is cooked to al dente, add the garlic powder, smoked paprika, and white pepper. Mix well, then turn off the heat. Add the cold, cubed butter and mix until completely melted. Gradually add the cheese, then turn the heat to low. Add the heavy cream ½ cup at a time, alternating between adding the cheese and heavy cream until everything is incorporated. Continue mixing until the cheese has completely melted, then add the Dijon mustard. Mix until smooth and creamy. If you find the mixture looks dry, add a little more heavy cream, ¼ cup at a time, until it reaches your desired consistency. #FoodTok #tiktokrecipecontest #thanksgivingrecipes #onepotmeals #TIKTOKthanksgivingcontest
Hannah Briggs1,500,000 просмотров • 2 дней назад
Homemade Sandwich Bread Ingredients 6 cups all-purpose flour, divided 2 1/4 teaspoons active dry yeast 2 tablespoons sugar, plus a pinch for blooming the yeast 2 teaspoons salt 1 tablespoon vegetable shortening (or substitute butter) 2 cups milk 1/4 cup water Instructions Heat the milk in a saucepan or microwave until scalding. While the milk is hot, add the salt, sugar, and shortening. Stir until the shortening melts and everything is well combined. Set aside to cool until below 110°F. While the milk mixture cools, bloom the yeast. In a separate small container, combine the yeast, water heated to 105–110°F, and a pinch of sugar. Mix well and let sit for 5–10 minutes, until foamy and risen. This indicates the yeast is active. In a large mixing bowl, add 5 cups of flour, reserving the remaining cup. Pour in the cooled milk mixture, followed by the yeast mixture. Mix with a sturdy spoon until a dough begins to form. Transfer the dough to a lightly floured countertop. Gradually incorporate the remaining flour as needed, then knead the dough for 8–10 minutes, until the dough is smooth. Place the dough in a lightly greased bowl, cover, and let rise at room temperature for 1 1/2–2 hours, or until doubled in size. Punch down the dough and divide it into two equal portions. Roll each portion into a rectangle, then roll it up like a cinnamon roll, pinching the seam closed. Place each loaf seam-side down into a heavily greased loaf pan. Cover the pans and let the dough rise for another hour, or until the tops of the loaves peek just above the rims of the pans. Towards the end of the rise, preheat the oven to 400°F. Bake for 15 minutes, then tent the tops of the loaves with aluminum foil to prevent excessive browning. Bake for another 15 minutes, or until the internal temperature of the bread reaches at least 190°F. Remove the loaves from the pans and allow them to cool on a wire rack before slicing. #baking #baketok #bakingrecipe #bakingtutorial
Hannah Briggs202,300 просмотров • 29 дней назад
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