everything seasoning

Transform flaky puff pastry into a quick and easy appetizer or snack with this recipe for Everything Puff Pastry Pigs In a Blanket.

Everything Puff Pastry Pigs In a Blanket

All-purpose flour,

puff pastry (1 sheet), thawed

hot dogs

egg,

Tablespoons “everything” seasoning

Preheat the oven to 400°F.

Lightly dust your work surface with flour then unfold then sheet of puff pastry and cut it into 1/2-inch strips lengthwise.

Using a paper towel, thoroughly dry the hot dogs then wrap a strip of puff pastry around each hot dog and place it seam side down on the baking sheet. 

Brush the puff pastry with the egg and sprinkle it with the “everything” seasoning.

Bake the hot dogs for 15 to 18 minutes or until the puff pastry is golden brown and cooked through. Remove the hot dogs from the oven and serve. 

If you are using larger hot dogs, or even bratwurst, you can pinch together two strips of the puff pastry to ensure it reaches all the way around.

★ Did you make this recipe? Don&#x27;t forget to give it a star rating below!

Note:

This Homemade Sazon Seasoning Mix is made with pantry staples and easy to make!  It&#039;s perfect for adding a punch of flavor to Spanish and Mexican dishes!  NO MSG or weird additives!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Homemade Sazon Seasoning Mix

TBS Ground Coriander

TBS Ground Cumin

TBS Ground Annatto (or 1 ½ tsp EACH: turmeric and sweet paprika)

TBS Garlic Powder

TBS Kosher Salt

tsp Oregano

tsp Onion Powder

tsp Ground Black Pepper

OPTIONAL: ¼ tsp Cayenne

In a small bowl, combine all ingredients and mix well.

Transfer to an airtight container and store in a dry place.

This Homemade Jamaican Jerk Seasoning is the perfect way to spice things up and get a taste of the Caribbean in your very own kitchen!  Easily mixed together in matter of mere minutes, this spice blend is delicious on pork, chicken, seafood, vegetables and more! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Homemade Jerk Seasoning Recipe

½ Tablespoon EACH: Onion Powder, Garlic Powder & Dried Chives

Tablespoon EACH: Allspice, Dried Thyme & Light Brown Sugar

EACH: Kosher Salt & Cayenne (-

Nutmeg

Black Pepper

2-4 Tablespoons Neutral Oil ((such as canola or vegetable))

Combine spices:  In a medium bowl, combine all the dry seasoning ingredients.  Thoroughly mix and stir ingredients together.

Storage:  Store in an airtight container in a cool, dark place for up to 6 months.

To use:  To use as a dry rub, generously sprinkle seasoning on pork, chicken, fish or shrimp. Use your hands to massage the spice mix into the meat or fish.  To use as a marinade, combine seasoning with oil to form a paste or marinade and pour over meat or fish.

Everything cream cheese scones are a delightful treat that can be enjoyed any time of day. Whether you&#039;re looking for a sweet breakfast or a savory snack, these scones are sure to satisfy your cravings.

Everything Cream Cheese Scones

Milk

Flour

Baking powder

Sugar

Salt

Cream cheese (cold)

Butter (cold)

Fresh chives (chopped)

Egg white

Water

Everything bagel seasoning

Preheat your oven to 400 degrees F.

Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Cut the butter and cream cheese into small cubes and mix them with the dry ingredients.

Blend everything together using a pastry blender or 2 knives until the mixture is crumbly and the butter pieces are no larger than peas.

In a small bowl, whisk together the egg and milk.

Combine the egg and milk to the flour mixture and stir using a spoon or spatula.

Stir in 1 tablespoon of chopped chives.

On a floured surface, knead the dough gently until it is smooth and well combined.

Shape the dough into a rectangle measuring 8x6. Divide it into 8 uniform pieces, each measuring 3x2.

Position scones 2 inches apart from one another on a baking sheet that has been prepared.

Combine water with egg white and whisk. Spread the mixture over the dough and sprinkle with chives and everything bagel seasoning.

Bake until the top turns golden brown, which should take around 20 to 25 minutes.

Chewy bagels are made with barley malt and boiled for a traditional New York style bagel.

Homemade New York Style Bagels

bread flour

instant yeast

14.5 g / 3 tsp fine sea salt

water (90-95 ºF)

water

tbsp barley malt syrup

tbsp baking soda

tsp salt

tsp minced dehydrated garlic

tsp minced dehydrated onion

poppy seeds

sesame seeds

salt (optional)

In the food processor: Add dry ingredients into...

In the food processor: Add dry ingredients into the food processor and pulse to combine. In a separate bowl combine the warm water and barley malt syrup and stir to dissolve the syrup. Then add the water mixture to the flour. Process until the dough comes together into a ball. Let rest for 10 minutes.In a stand mixer or by hand: Add dry ingredients and wet together in a large mixing bowl or the stand mixer bowl, and mix with a wooden spoon or with a damp hand until it forms a rough, shaggy dough. Then knead for 3 minutes, either in the stand mixer on lowest speed using the dough hook or by hand on a clean and floured counter. Let the dough rest for 5 minutes, then mix or knead again for an additional 3 minutes.

At the end of either kneading method, turn...

At the end of either kneading method, turn the dough onto a clean, floured counter and knead for 1 minute, adjusting the dough by adding more water or flour if necessary. {If kneading by hand, do these adjustments in an additional minute at the very end of kneading}. You should end up with a barely tacky dough. Form it into a smooth dough ball.

Place seam side down in a lightly oiled...

Place seam side down in a lightly oiled bowl and cover with plastic wrap or a damp towel. Let rise for 45-75 minutes until around doubled in size.

After the rise it's time to shape the...

After the rise it's time to shape the dough. Prepare a baking sheet by covering it with parchment paper or a silicon mat and spray with oil. Divide the dough into 8 equal pieces (~120 g each) and roll each into a ball. To shape the bagels you can either (a) poke a hole in the middle of the dough ball and gently stretch the hole until it's an inch or two wide or (b) roll until 8-10" long then wrap around your hand and roll the two ends under your palm to seal [see photos in post for visuals]. Place shaped bagels on the greased baking sheet. When all are shaped spray with more oil and then cover with plastic wrap. Place in fridge and leave overnight, or up to 48 hours.

On baking day: test dough to determine if...

On baking day: test dough to determine if it's fully proofed by placing it in a bowl of water. If it floats it's ready to go, if not, leave it out on the counter to finish rising at room temperature, retesting regularly until ready.

Preheat the oven to 500 ºF.

If making everything bagels, place the dehydrated granulated...

If making everything bagels, place the dehydrated granulated onion and garlic in two small heat proof bowls and cover them with boiling hot water to rehydrate so they don't burn while the bagels bake.

Bring a 8 cups of water in a...

Bring a 8 cups of water in a large pot to a boil. Turn heat to medium high to maintain a steady boil and add the salt, baking soda, and barley malt syrup. Boil the bagels 2-3 at a time, taking care not to over crowd the pot, for 60 seconds then flip and boil an additional 45-60 seconds. Strain and place bagels back on the baking sheet. Top with your desired toppings while they're still hot and wet for optimal sticking. If using seeds, gently press them into the dough after topping. Repeat with remaining bagels.

When the oven is pre-heated and bagels are...

When the oven is pre-heated and bagels are all boiled and toppings added, place the baking sheet into the oven on the center rack and turn the heat down to 450 ºF. Bake for 10 minutes, then rotate the baking sheet and bake an additional 8-10 minutes until the bagels are a dark golden brown. If you didn't use barley malt syrup in the poaching liquid, they will not brown as darkly or richly.

Let the bagels cool at least 15-20 minutes...

Let the bagels cool at least 15-20 minutes before cutting into them. For long-term storage cut the bagels first, then place in a freezer safe ziplock bag and freeze until ready to eat. Just take them to partially defrost, ~15-20 minutes, before toasting them.

Top 5 everything seasoning recipes from across the web

The most viewed everything seasoning recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Everything Puff Pastry Pigs In a Bl...

Homemade Sazon Seasoning Mix

Homemade Jerk Seasoning Recipe

Everything Cream Cheese Scones

Homemade New York Style Bagels

Top 5 everything seasoning recipes from across the web

The most viewed everything seasoning recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Everything Puff Pastry Pigs In a Bl...

Homemade Sazon Seasoning Mix

Homemade Jerk Seasoning Recipe

Everything Cream Cheese Scones

Homemade New York Style Bagels

The most viewed everything seasoning recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine