seo december 2024

A generous amount of cinnamon sugar takes these cinnamon rolls over the top.

The Most Delicious Cinnamon Rolls of All Time

eggs,

milk

(1/4-ounce) packet instant or active dry yeast (2 1/4 teaspoons)

bread flour,

unsalted butter, melted and cooled

sugar

kosher salt

Cooking spray

dark brown sugar

cinnamon

salt

cream cheese,

unsalted butter,

vanilla extract

Make ahead: The cinnamon rolls can be made through step 5 of assembly. Cover the baking dish and refrigerate up to overnight. The next day, a few hours before you plan to eat, let the baking dish sit in a warm place until the rolls rise until they are just touching each other. Uncover and bake according to recipe instructions.Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

The Kitchn

Christine Gallary

Step 1: Make the dough and filling:

Place 1 cup warm whole milk in a stand mixer, sprinkle with 1 (1/4-ounce) packet instant yeast, and stir to combine. Let sit for a few minutes until foamy (if the yeast doesn&#x27;t foam, it has expired and you should get new yeast and start over).

Step 2: Make the dough and filling:

Add 4 1/2 cups bread flour, 2 large room temperature eggs, 6 tablespoons melted unsalted butter, 1/2 cup granulated sugar, and 1 3/4 teaspoons kosher salt. Mix with the dough hook attachment on low speed until combined, about 1 minute.

Step 3: Make the dough and filling:

Increase the speed to medium and mix until the dough is elastic and smooth, and pulls away from the sides of the bowl, 5 to 10 minutes more. After 5 minutes, if the dough is still sticky, knead in more bread flour 1 tablespoon at a time as needed.

Step 4: Make the dough and filling:

Coat a large bowl with cooking spray. Transfer the dough into this bowl and turn to coat in the cooking spray. Cover and let rise in a warm place until visibly puffed (does not need to double in bulk), 1 to 1 1/2 hours. Meanwhile, make the filling.

Step 5: Make the dough and filling:

Stir and smash 1 stick very soft unsalted butter, 1 cup packed dark brown sugar, 2 tablespoons ground cinnamon, and 1/2 teaspoon kosher salt together with a fork in a medium bowl until a paste with no loose cinnamon or sugar forms.

Step 1: Assemble and bake the rolls:

Coat a 9x13-inch baking dish with cooking spray. Line the bottom with a sheet of parchment, then spray the parchment and sides of the baking dish with cooking spray.

Step 2: Assemble and bake the rolls:

Lightly dust a work surface and rolling pin with flour. Gently punch the dough down. Transfer onto the work surface and lightly dust the top with flour.

Step 3: Assemble and bake the rolls:

Roll the dough out into a rough 12x24-inch rectangle (about 1/8-inch thick), with a longer side closer to you. Drop the filling in marble-size pieces all over the dough, then spread into an even layer as best you can with a small offset spatula, leaving a 1/2-inch border.

Step 4: Assemble and bake the rolls:

Starting at the long end closest to you, roll the dough up tightly into a log. Pinch the seam tightly together at the top.

Step 5: Assemble and bake the rolls:

Position the log seam-side down. Cut the dough crosswise into 12 pieces with a serrated knife. Place the pieces cut-side up in the baking dish, 4 across and 3 down the dish, spacing them evenly apart.

Step 6: Assemble and bake the rolls:

Coat a sheet of plastic wrap with cooking spray, then cover the baking dish with the wrap spray-side down. Let rise in a warm place until the rolls are just touching each other, 1 to 1 1/2 hours. About 20 minutes before the rolls are ready, heat the oven to 375ºF.

Step 7: Assemble and bake the rolls:

Uncover and bake until the rolls are light golden brown, puffed, and register at least 200ºF in the parts not touching the filling, 20 to 25 minutes. Let cool slightly while you make the frosting.

Step 1: Make the frosting:

Beat 4 ounces room temperature cream cheese, 2 tablespoons room temperature unsalted butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon kosher salt with the paddle attachment in a stand mixer on medium speed until smooth and  lightened in texture, about 2 minutes.

Step 2: Make the frosting:

Add 1 1/2 cups powdered sugar and beat on the lowest speed until just combined. Increase the speed to medium-high and beat until fluffy and creamy, scraping down the sides of the bowl as needed, about 2 minutes more.

Step 3: Make the frosting:

Spread the desired amount of frosting evenly over the still-warm cinnamon rolls. Let cool for at least 10 minutes more before serving warm with any remaining frosting.

Eating fancy at home has never been so easy.

Crab Cakes

mayonnaise

parsley leaves (about 3 sprigs)

Dijon mustard

Worcestershire sauce

Old Bay seasoning

vinegar-based hot sauce,

crabmeat,

panko breadcrumbs or 14 finely crushed saltine crackers

neutral oil,

Lemon wedges,

Tartar sauce,

Make ahead: The crab cakes can be formed and refrigerated up to 1 day ahead before pan-frying.Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. Eat cold, at room temperature, or re-heated in a low-temperature oven.

Rachel Perlmutter

Step 1

Whisk 1 finely diced medium celery stalk, 1/4 cup mayonnaise, 2 tablespoons chopped fresh parsley leaves, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1/2 teaspoon hot sauce if desired, and 1/4 teaspoon kosher salt together in a large bowl.

Step 2

Gently fold in 1 pound lump crab meat and 1/2 cup panko breadcrumbs. Scoop some of the mixture into a 1/2-cup measuring cup and compact it slightly. Gently flip it out onto a rimmed baking sheet or large plate. Repeat with the remaining crab mixture until you have 6 crab cakes. Gently cover with plastic wrap and refrigerate for at least 1 hour or up to overnight to firm up.

Step 3

Heat 1/4 cup neutral oil in a large skillet, preferably nonstick, over medium-high heat until shimmering. Add the crab cakes and cook until deeply golden-brown and heated through, about 3 minutes per side. (Take care when flipping because they’re somewhat fragile.) Serve with lemon wedges and tartar sauce.

A festive and bubbly punch for all of your holiday parties.

Sparkling Christmas Punch

wine,

no-sugar-added cranberry juice blend (100% juice), chilled

ginger ale,

orange juice, preferably freshly squeezed (from about 3 oranges)

vodka

orange,

cranberries

Serving size: This recipe can easily be doubled for larger gatherings and made in a 6-quart punch bowl.Make ahead: The cranberry juice, orange juice, and vodka can be combined up to 24 hours in advance and refrigerated in an airtight container. Just before serving, transfer to the punch bowl and add the ginger ale, sparkling wine, ice, and fruit.Storage: Refrigerate leftover punch in an airtight container for up to 1 week, but know that it will lose its effervescence.

Patty Catalano

Stir 1 (750-ml) bottle sparkling wine, 2 1/2 cups cranberry juice blend, 2 cups ginger ale, 1 cup orange juice, and 1/3 cup vodka together in a 3-quart or larger punch or serving bowl. Add 3 cups ice, 1/2 medium sliced orange, and 1/2 cup cranberries. Stir gently to combine.

Ditch the boxed mix for this 5-ingredient favorite.

Homemade Hot Chocolate

unsweetened chocolate, coarsely chopped (about 1 cup)

semi-sweet chocolate chips

brown sugar

Marshmallows and whipped cream,

Substitutions: For a non-dairy hot chocolate, substitute the milk with unsweetened almond milk or oat milk.Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of milk when reheating.

Janette Zepeda

Heat 1 quart whole milk in a medium saucepan over medium heat just until simmering. Whisk in 4 ounces chopped unsweetened chocolate, 1/2 cup semi-sweet chocolate chips, 1/4 cup packed light brown sugar, and 1 pinch kosher salt until the chocolate is melted and the hot chocolate comes to a simmer (do not let it boil). Reduce the heat to low and simmer for 5 minutes.

Turn off the heat. Whisk in 1/2 teaspoon vanilla extract. Pour into mugs and serve with marshmallows and whipped cream if desired.

It’s the easiest way to feed a crowd for breakfast.

Cheesy Sausage Breakfast Casserole

olive oil

sausage,

yellow onion, diced (about 1 1/2 cups)

red bell pepper, diced (about 1 1/2 cups)

kosher salt, divided

baby spinach (about 3 packed cups)

eggs

half-and-half

black pepper

(20-ounce) bag frozen shredded hash brown potatoes (do not thaw, about 6 1/2 cups)

sharp cheddar cheese, shredded (about 1 1/2 cups), divided

Make aheadThe sausage mixture can be cooked up to 1 day in advance. Let cool completely and refrigerate in an airtight container until ready to assemble the casserole.The casserole can be assembled, covered with aluminum foil, and refrigerated overnight before baking. Let sit at room temperature while the oven heats. Uncover before baking.The casserole can also be frozen fully baked. Let cool, cover first with aluminum foil and then plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator and let sit at room temperature while heating the oven to 325ºF. Remove the plastic wrap and bake covered with aluminum foil until heated through, 50 to 60 minutes.Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual servings in the microwave until warmed through, 45 seconds to 1 minute.

Kelli Foster

Heat the oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray or oil.

Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound uncooked pork breakfast sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, 6 to 8 minutes.

Stir in 1 diced medium yellow onion, 1 diced medium red bell pepper, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Stir in 3 ounces baby spinach. Cook until wilted, about 1 minute. Transfer to the baking dish.

Step 4

Whisk 12 large eggs, 2 cups half-and-half, 1 tablespoon Dijon mustard, the remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl until combined.

Step 5

Add 20 ounces frozen shredded potatoes (if it’s frozen into big clumps, smash the unopened bag against a hard surface to break them up first) and half of the shredded sharp cheddar cheese (about 3/4 cup) to the baking dish. Stir until combined and spread into an even layer.

Step 6

Pour the egg mixture over the potato mixture. Tilt the baking dish so the egg mixture is in an even layer if needed. Sprinkle with the remaining 3/4 cup cheddar.

Step 7

Bake until a knife inserted in the middle comes out clean and the top is light golden-brown, 55 to 60 minutes. Let cool for 5 minutes before serving.

I guarantee these flavorful Mexican pork tamales will the best you&#x27;ve ever had.

My Abuelita&#8217;s Tamales

pork shoulder

water, divided

yellow onion, peeled

garlic,

chiles de árbol,

chiles,

all-purpose flour

whole cumin seeds

cloves

pork lard,

white rice,

water

(8-ounce) bags dried corn husks

masa harina

chicken broth

baking powder

Half recipe: Halve all the ingredients except the garlic: Use 4 cloves for the pork filling. Cook the filling in a 10-inch high-sided skillet or large frying pan. Use one of the cooked garlic cloves in the sauce and 3 in the masa. When making the masa, beat all of the masa mixture with the lard together in one batch.Substitutions: Homemade chicken stock can be used in place of the low-sodium chicken broth.Storage: The cooked tamales can be refrigerated in zip-top bags for up to 4 days. Steam until heated through, about 15 minutes. They can also be frozen for up to 3 months.

Step 1: Make the pork filling: 

Place 4 1/2 pounds cubed pork shoulder, 2 cups of the water, 1/2 peeled medium yellow onion, 7 peeled garlic cloves, and 1 teaspoon of the kosher salt in a large Dutch oven or heavy-bottomed pot. Bring to a simmer over medium-high heat. Reduce the heat to medium-low. Cover and cook, stirring occasionally, until the pork is cooked through, about 20 minutes (it will not be tender yet).

Step 2: Make the pork filling: 

Meanwhile, place 4 stemmed dried chiles de árbol in a small skillet and toast over low heat, flipping the chiles occasionally, until darkened in color, about 2 minutes. Turn off the heat. Place 14 stemmed dried guajillo chiles in a large heatproof bowl and add enough boiling water to cover (about 6 cups). Cover with plastic wrap and let soak.

Step 3: Make the pork filling: 

Fit a strainer over a medium heatproof bowl. Pour the pork mixture through the strainer. Pick out the garlic cloves and onion and reserve for later.

Step 4: Make the pork filling: 

Heat 1 tablespoon olive oil in the now-empty Dutch oven over medium heat until shimmering. Return the pork to the pot and cook, turning occasionally, until browned all over, about 10 minutes.

Step 5: Make the pork filling: 

Meanwhile, drain the guajillo chiles. Place the guajillo chiles, chiles de árbol, reserved onion and 2 of the garlic cloves from the pork, 1 1/2 cups of the strained pork cooking liquid (some of the fat in the liquid is fine), 2 teaspoons all-purpose flour, 1/4 teaspoon whole cumin seeds, 2 cloves, and the remaining 1 teaspoon kosher salt in a blender. Blend on medium speed until smooth.

Step 6: Make the pork filling: 

Reduce the heat for the pork to low. Pour the blended mixture through a fine-mesh strainer over the pork, pushing it through with a flexible spatula and scraping the underside of the strainer occasionally. Add the remaining 1/2 cup water to the blender and swirl to release the residual sauce from the sides of the blender. Pour through the same strainer over the pork; discard the contents of the strainer.

Step 7: Make the pork filling: 

Stir the sauce into the pork and cook until the sauce is thickened, about 5 minutes. Taste and season with more kosher salt as needed. Turn off the heat. Transfer 1/4 cup of the sauce to a small bowl and reserve for the masa. Let the pork filling cool until warm to the touch. Meanwhile, prepare the corn husks and masa.

Step 1: Make the masa:

Bring 10 cups water to a boil over medium-high heat in a large pot. Turn off the heat. Add 2 (8-ounce) bags dried corn husks. Push into the water until submerged and then cover, or weight down the corn husks with a heavy bowl. Let soak for at least 30 minutes while you prepare the remaining ingredients.

Step 2: Make the masa:

Beat 1 pound room temperature rendered pork lard with the paddle attachment in a stand mixer on medium speed, scraping the bowl halfway through, until light and airy (like frosting), about 5 minutes total.

Step 3: Make the masa:

Place 7 1/2 cups masa harina for tamales in a very large bowl. While stirring with a flexible spatula, slowly pour in 6 1/2 cups of the low-sodium chicken broth in three increments. Stir until combined.

Step 4: Make the masa:

Squeeze the remaining 5 reserved garlic cloves from the pork between your fingers to mash, then add to the masa mixture. Add 2 cups cooked long-grain white rice and 2 tablespoons kosher salt, and stir to combine.

Step 5: Make the masa:

Stir 2 cups whole milk and 2 1/2 teaspoons baking powder together. Pour the milk mixture and reserved 1/4 cup sauce into the masa. Mix with a flexible spatula until combined.

Step 6: Make the masa:

Transfer half of the masa mixture to the stand mixer. Beat on medium speed, scraping down the sides of the bowl occasionally, until light and fluffy, about 10 minutes total. Push the remaining masa left in the very large bowl to one side of the bowl. Transfer the masa-lard mixture to the other side of the bowl.

Step 7: Make the masa:

Transfer the masa without the lard to the stand mixer and repeat beating on medium speed until light and fluffy, about 10 minutes. Transfer back to the bowl with the masa-lard mixture and stir with a flexible spatula until combined.

Step 1: Assemble the tamales:

Drain the corn husks and give them a quick rinse to make sure there are no extra corn silks lingering. Squeeze out the excess water from the husks. They should now be pliable and wrinkle free. Sort through corn husks, picking out about 40 of the largest husks.

Step 2: Assemble the tamales:

Fill and fold each tamale one at a time: Arrange 1 corn husk smooth-side up on a work surface (run your fingers on each side to feel the difference), with the lines running vertically and the wider side on the top.

Step 3: Assemble the tamales:

Place 1/2 cup of the masa mixture onto the center of the husk. Use the back of the spoon or a small offset spatula to spread the masa into an even layer, leaving a border at the top and an uncovered triangle at the bottom. Spoon about 2 tablespoons of the filling and sauce (about 4 pieces of pork) down the center of the masa.

Step 4: Assemble the tamales:

Take the left side of the husk and fold it over the filling. Fold the bottom tip up and over the center. Finally, fold the right side over the center. You should still have an opening at the top.

Step 5: Assemble the tamales:

Place vertically closed-end down in a colander, letting it sit at a slight angle. Assemble more tamales until the colander is full. Transfer the tamales to a steamer basket of an 8-quart stockpot, standing them vertically in the steamer. If you have a hard time getting the first few tamales to stand up, place a small bowl in the steamer to help prop them up until there are enough to hold each other up (then remove the bowl). Cover the tamales with a single layer of corn husks.

Step 6: Assemble the tamales:

Fill the stockpot with enough water to just touch the steamer basket. Place the basket in the stockpot. Cover and bring the water to a boil over medium-high heat. Reduce the heat to medium and steam for 1 hour to 1 hour and 10 minutes, checking and adding more water to the steamer as needed. Meanwhile, fill and fold the remaining tamales; let them sit at room temperature.

Step 7: Assemble the tamales:

Turn off the heat and let the tamales sit covered for 5 minutes. Take one of the tamales out and let cool for 5 minutes to firm up slightly. Unwrap the tamale and tilt to see if it will easily release and roll off the husk. If it doesn’t, rewrap, return to the steamer, and steam for 10 minutes more before checking again.

Step 8: Assemble the tamales:

Remove the cooked tamales from the steamer. Replenish the water in the steamer. Transfer the uncooked tamales into the steamer basket and repeat steaming.

You only need 6 ingredients to make this saucy pasta.

Creamy Tomato Rigatoni Pasta

unsalted butter

yellow onion, diced (about 1 cup)

kosher salt,

red pepper flakes (optional)

tomatoes

rigatoni pasta

heavy cream

Parmesan cheese,

parsley

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Melt 3 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add 1 small diced yellow onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in 3 minced garlic cloves, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Cook until fragrant, about 30 seconds.

Stir in 1 (28-ounce) can crushed tomatoes and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the flavors meld, about 20 minutes. Meanwhile, cook the pasta.

Bring a large pot of salted water to a boil. Add 1 pound dried rigatoni pasta and cook 1 minute less than the package instructions for al dente. Reserve 1/2 cup of the pasta water. Drain the rigatoni.

Return the sauce to medium heat. Stir in 1/2 cup heavy cream and the reserved pasta water and bring to a simmer. Gently stir in the pasta until well-coated. Garnish with Parmesan cheese and chopped parsley leaves if desired.

This foolproof technique delivers a perfect medium-cooked fillet that&#x27;s tender and flaky with deliciously crispy skin.

Top 9 seo december 2024 recipes from across the web

The most viewed seo december 2024 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Most Delicious Cinnamon Rolls o...

Crab Cakes

Sparkling Christmas Punch

Homemade Hot Chocolate

Cheesy Sausage Breakfast Casserole

My Abuelita’s Tamales

Creamy Tomato Rigatoni Pasta

Easy Pan-Seared Salmon (Perfect Cri...

Slow Cooker Honey-Glazed Ham

Top 9 seo december 2024 recipes from across the web

The most viewed seo december 2024 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Most Delicious Cinnamon Rolls o...

Crab Cakes

Sparkling Christmas Punch

Homemade Hot Chocolate

Cheesy Sausage Breakfast Casserole

My Abuelita&#8217;s Tamales

Creamy Tomato Rigatoni Pasta

Easy Pan-Seared Salmon (Perfect Cri...

Slow Cooker Honey-Glazed Ham

The most viewed seo december 2024 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

My Abuelita’s Tamales