For many Latter-day Saints, general conference is a time for gathering. Help make this special weekend even more memorable with these delicious and easy meals your friends and family are sure to love.
from Delicious Gatherings by Tara Teaspoon
Makes 10 pitas Work Time: 25 minutes Total Time: 1 hour 50 minutes
- ¾ cup hot water
- 3 tablespoons olive oil, plus more for the bowl
- ¾ cup whole milk Greek yogurt
- 1 package (2¼ teaspoons) active dry yeast
- 1 teaspoon plus 1 tablespoon granulated sugar
- 3 cups all-purpose flour (384 g), plus more for dusting
- 1½ teaspoons fine salt
1. In a large mixing bowl or the bowl of a stand mixer, combine water, olive oil, and yogurt. Add yeast, sugar, flour, and salt, and mix with a wooden spoon or dough hook to combine.
2. Knead either in the stand mixer with the dough hook attachment or on a clean work surface, adding more flour if needed, until dough is soft and slightly sticky (4 to 5 minutes in a mixer, 7 to 10 minutes by hand).
3. Transfer dough to an oiled bowl, cover with a towel or plastic wrap, and let rise until doubled in size, 45 to 50 minutes.
4. Turn dough out onto a clean work surface and divide into 10 equal balls, almost 3 ounces each. Cover and let rise an additional 20 minutes.
5. Meanwhile, heat oven to 475°F with the rack in the lower third. Line two baking sheets with parchment.
6. On a floured work surface, roll balls into circles that are 7 inches in diameter and ¹⁄8-inch thick (or 5-inch circles ¼-inch thick for mini pitas). Place on baking sheets an inch apart.
7. Bake, one sheet at a time, until puffy and lightly browned on top. Start checking at 5 minutes. I bake them for 7 to 8 minutes, rotating the pan after 5 minutes if one side of the sheet is puffing up more than the other.
8. Transfer pitas to a wire rack to cool. Serve or cool and store in an airtight container up to a day. To warm pitas, wrap in foil and place in a 325°F oven for 10 to 15 minutes.
from Raised in the Kitchen by Carrian Cheney
Prep: 15 min Cook: 25 min Total: 40 min Yield: 6 to 8 servings
- 4 to 6 quarts of water
- ¼ cup kosher salt
- 16 ounces fettuccine
- 6 tablespoons unsalted butter
- 2 garlic cloves, minced
- ½ teaspoon Dijon mustard
- 2 tablespoons cream cheese
- 1 cup heavy cream
- ½ cup milk
- ½ cup grated Parmigiano-Reggiano
- 1¼ cups grated Parmesan cheese, divided
- teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon lemon juice
- 1 tablespoon fresh minced parsley, for garnish
- Fresh ground pepper, for garnish
1. In a large pot over medium-high heat, combine water and kosher salt. Bring to a boil.
2. While water comes to a boil, melt butter in a high-sided skillet or large Dutch oven over medium heat. Add garlic and mustard and stir until fragrant, 30 seconds to 1 minute.
3. Whisk in cream cheese until smooth and melted, then quickly whisk in heavy cream and milk. Bring to a simmer, stirring occasionally.
4. Stir in Parmigiano-Reggiano and ½ cup Parmesan cheese. Cook sauce for 10 minutes, or until thickened. Salt and pepper to taste.
5. Add fettuccine to boiling water, and cook until al dente, 8 to 13 minutes.
6. Whisk lemon juice into the sauce (this will balance the acidity).
7. Using tongs, remove cooked fettuccine from water and transfer to sauce, along with ½ cup Parmesan cheese. Stir with tongs to combine.
8. Serve immediately, topped with remaining Parmesan cheese, fresh parsley, and fresh ground pepper.
from scrumptious by Christy Denney
Prep: 15 minutes • Cook: 20 minutes • Makes 8 rolls
- 16 ounces pizza dough
- ¼ cup marinara sauce, plus more for dipping
- 1 cup pepperoni slices
- ½ cup cooked and crumbled
- Italian sausage
- ¼ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 2 tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- pinch of salt
1. Preheat oven to 400°F. Spray a 9-inch round baking dish with nonstick cooking spray.
2. On a lightly floured surface, roll out pizza dough to a 16×10-inch rectangle. Brush with marinara sauce, leaving a ½-inch margin on the edge.
3. Place pepperoni and sausage evenly on dough. Sprinkle with Parmesan cheese and ½ cup mozzarella cheese.
4. Roll up tightly, starting with long end. Pinch seam to seal. Cut into 8 slices and place in prepared dish.
5. Bake for 15 to 20 minutes or until center of rolls is cooked through.
6. Sprinkle remaining ½ cup mozzarella cheese on top and bake until melted.
7. In a small bowl, stir together glaze ingredients. Brush on top of cooked rolls.
8. Serve with warm marinara sauce for dipping.
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Philly Cheesesteak Sandwiches
From Instant Cooking with Six Sisters’ Stuff cookbook
Prep time: 10 minutes | Pressurization and cooking time: 33 to 35 minutes | Total time: 43 to 45 minutes | Yields: 4 servings
- 1 tablespoon olive oil
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 1 (1.5-pound) round steak, thinly sliced
- 1 (1-ounce) packet Italian dressing mix
- 1¼ cups beef broth
- 1 loaf of French bread
- 8 ounces Kraft Velveeta Cheese
- ½ teaspoon ground black pepper
- teaspoon salt
- ¼ cup milk
1. Add olive oil to the insert of a multicooker and press SAUTÉ.
2. When oil is hot and rippling, add peppers and onions and cook until onion is soft and translucent, about 5 minutes.
3. Add sliced steak and Italian dressing mix and sauté meat with vegetables 2 minutes. Pour in beef broth and stir to combine. Press CANCEL.
4. Secure the lid and make sure the valve is pointing up to SEALING.
5. Press MANUAL (or press PRESSURE COOK and select HIGH PRESSURE) and adjust time to 8 minutes.
6. When multicooker signals the end of cooking time, let pressure naturally release 10 minutes and then carefully turn the valve to VENTING to quick release remaining pressure.
7. Prepare cheese sauce: In a medium pan over medium heat, warm Velveeta, milk, salt, and pepper, stirring occasionally until cheese melts.
8. Cut French bread into 4 pieces and split each piece horizontally to make the top and bottom halves for 4 sandwiches.
9. Scoop meat onto 4 halves, spoon on some cheese sauce, and top with remaining bread halves.