Zucchini Series Part 2 ???????????? #friedzucchini #cucumber #dip #pickles #homegrown #bentonoods #fyp
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???? Fried Zucchini
1-2 Zucchini sliced (1/4 inch thick)
3 eggs
3 tbsp Milk
1 cup Italian Bread Crumbs
1/3 cup Panko
1/3 cup Flour
Salt and Pepper
Dip ????
1/2 Onion
1 Cucumber
1 Dill Pickle
3 tbsp Mayo
1/2 tsp Garlic Powder
Salt & Pepper
Grate onion, cucumber and pickle into a bowl. Squeeze all the extra moisture out of the grated vegetables and then mix in mayo, garlic powder, salt, and pepper. I just season to your preference and enjoy.
Whipped Ricotta Dip
Light and airy, whipped ricotta dip is so easy to make in just 5 minutes with a few fresh ingredients including fresh herbs, olive oil, garlic, and a touch of honey. Serve whipped ricotta as a delicious appetizer with some bread, crackers, or veggies on the side for easy dipping, or as a spread on sandwiches.
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How to Make Soft and Crispy Garden Focaccia Bread | Bruschetta Dip Recipe: MULTI LANGUAGE SUBTITLES
⭐SUBTITLES AVAILABLE IN MULTIPLE LANGUAGES, PLEASE TURN ON THE CAPTIONS ON YOUR VIDEO SETTINGS
Perfectly soft crispy focaccia bread infused with tons of garlic, herbs, and olive oil. It has a crisp outside and soft inside, and is perfect to serve with dinner, soups, stews, or even sliced in half and used for sandwiches. Thanks to the ingredients, it’s also naturally vegan.
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???? Focaccia Bread Recipe with a Bruschetta Dip
Cuisine: Italian
???? Prep Time: 30 minutes
???? Cook Time: 25 minutes
???? Resting Time: 3 hours 5 minutes
???? Total Time: 4 hours
????️ Servings 12 people
???????? Author Koly Uddin
???? Ingredients
For the dough
► 1 Tbsp. (9g) active dry yeast or rapid rise yeast
► 1 ½ cups (12oz) warm water 110–115°F (43-46°C)
► 1 tsp (7g) honey
► 1 Tbsp. (14g) extra virgin olive oil
► 2 cups (240g) bread flour
► 1 ¾ cups (165g) cup all-purpose flour
► 1 1/2 tsp (8g) fine sea salt
For the Topping
► 2 Tbsp. (26g) extra virgin olive oil
► 2 Tbsp. (30g) water
► 2 cloves garlic, minced
► 1/2 tsp(5g) salt
► 1 ½ tsp (2g) fresh rosemary, finely chopped from 2 sprigs
► 1 tsp (5g) kosher salt or flaky salt, to sprinkle the top
For the garnishes
Any combination of colorful, thinly sliced (but not too thin) vegetables such as:
► Cherry or grape tomatoes (halved lengthwise and drained on a paper towel)
► Small red, yellow, orange peppers sliced into rings
► Olives
► Red or golden beets
► Red onion
► Fresh herbs such as basil, dill, parsley, cilantro, and rosemary
► Crushed red pepper flakes
► Extra virgin olive oil
???? INSTRUCTIONS:
1.Proof the yeast: Pour warm water into a measuring cup and stir in 1 tsp honey. Stir in 1 packet of yeast and proof for 5-7 minutes or until surface is foamy.
2.In a large mixing bowl, whisk together the all-purpose flour, the bread flour and 1 1/2 tsp salt. Pour in your yeast mixture and stir with a spoon until no dry flour remains and a sticky dough round form. Add 1 Tbsp. olive oil and use your hands to work the oil into the dough until fully absorbed. Place dough in an oiled bowl and cover the bowl with plastic wrap. Let dough rise at room temperature until doubled, about 30 minutes
3.Once dough is rested, use the stretch and fold method to develop gluten strands. Dip your hands in water to prevent sticking and do four stretches and folds: Pull up one corner of the dough gently without tearing the dough then fold it over onto itself. Rotate the bowl and continue this process 3 more items. Cover with plastic wrap and rest 30 minutes at room temp. Perform 3 more stretches and folds, letting it rest covered for 30 minutes each time. Right after the last stretch and fold, transfer to an oiled baking pan.
4.Pour 1/4 cup of the olive oil onto a baking tray, and use your hands to spread the oil evenly. With your oiled hands, gently punch down the dough to deflate. Scrape the dough from the bowl onto the baking tray, and use your fingertips to gently spread the dough to the edges of the pan. If it has difficulty stretching, cover and let it rest 15 minutes before working dough to the edges
5.Cover and proof 45-60 minutes until well risen and puffy.
6.Preheat the oven to 400ºF (204ºC).
7.Dimple the dough with your fingertips. Re-whisk the topping if it has separated then drizzle evenly over the top. Sprinkle kosher salt or flaky sea salt over the top of the bread.
8.Garnish with vegetables and herbs of your choice, I have provided a list of suggested vegetables.
9.Bake until light golden brown, about 30 minutes.
10.Top with a drizzle of olive oil. Enjoy!
????Bruschetta Dip Recipe:
????RICETTA IN ITALIANO
???? रेसिपी हिंदी में
???? বাংলায় রেসিপ
وصفة في اللغة العربية????
⏱️ TIMESTAMPS⏱️
0:00 Intro
0:19 Prepping yeast
0:46 Measuring dry ingredients
1:12 Combining dry and wet ingredients
1:50 Proofing bread dough
3:13 How to properly stretch and fold the dough
5:34 Adding vegetables, herbs and topping
6:33 Making the Bruschetta dip
#focaccia
#bread #Bruschetta
Garlic Knot Pizza Dip Pull Apart Bread | White Thunder BBQ
My newest game day creation!!! This is what you should be bringing to your next tailgate. Let me know if you give this a try!!
If anyone can think of a better name for this recipe - let me know.
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Philippe's the Original French Dip Sandwich | Los Angeles, Ca
Philippe's is well known for continuously operating since 1908, making it one of the oldest restaurants in Los Angeles. It is also renowned for claiming to be the inventor of the French Dip sandwich.
Music:A Million Questions provided by Freeplay Music for use on You Tube, dated 2/11/2014 per written agreement.