♥ Recipe ♥

Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O
The Casserole Queens are coming back better than ever! We've got even more casseroles than last season, a new studio kitchen and lots of friends joining us so you should too!

Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you're grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below:
http://bit.ly/PsJ96O

Click here for more Hungry How-To videos: http://bit.ly/HungryHow-To

Follow on Twitter! https://Twitter.com/HungryYouTube
And like us on Facebook! http://Facebook.com/HungryYouTube

Check out our other shows and get to know our awesome hosts:
How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09
Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o
Gluten Free with Alex T: http://bit.ly/XqRGsP
Grill This with Nathan Lippy: http://bit.ly/OGuMHm
Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5
Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH


Casserole Queens' website: http://www.casserolequeens.com/

Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O
I think that this cocktail could kick a regular margarita's ass any day.

Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you're grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below:
http://bit.ly/PsJ96O

Follow on Twitter! https://Twitter.com/HungryYouTube
And like us on Facebook! http://Facebook.com/HungryYouTube

Check out our other shows and get to know our awesome hosts:
How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09
Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o
Gluten Free with Alex T: http://bit.ly/XqRGsP
Grill This with Nathan Lippy: http://bit.ly/OGuMHm
Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5
Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH


Alex's website: http://against-thegrain.com/

Tweet at Alex: ‏@AlexThomopoulos - http://twitter.com/AlexThomopoulos


********************

Cucumber Margarita
2 shots tequila blanco
3/4 shot agave
1 shot fresh lime juice
1 egg white
2 tablespoons cucumber juice, recipe below
2 tablespoons simple syrup, equal parts water and sugar
Ice
English cucumber rounds, for garnish

1.In a glass mix together tequila, agave, and lime juice to combine and dissolve the agave. Set aside.
2.Using a hand mixer, whip egg whites until foaming. Slowly add in simple syrup and continue to whip until stiff peaks form. Fold in cucumber juice.
3.When ready to serve add ice to your glass. Top with cucumber foam and garnish with a cucumber round.

Serves: 1

Cucumber Juice
2 English cucumbers, cut into large pieces

1.Puree cucumber in a food processor or blender until smooth. Strain liquid through a fine mesh sieve and refrigerate until ready to use.

Yield: 2 cups

Butter, sugar, vanilla and heavy cream are all you need to whip up this decadent vanilla buttercream frosting!


*****
How To Make Vanilla Buttercream Frosting

Ingredients:

3 cups confectioner's sugar
1 cup butter, room temperature
1 tsp vanilla extract
2-4 tbsp heavy cream


Directions:

In a standing mixer fitted with a whisk, mix together the sugar and butter on low speed until well blended. Scrape down the sides of the bowl and blend again on medium speed for 2 minutes more.

Add the vanilla and 2 tablespoons of the cream and beat for 3 minutes more. Add the other tablespoons of cream for a thinner consistency.

Alex makes some tasty gluten free chocolate brownies for her gluten-free superhero friend Sophia!


* * * * * * * * * * *
Easy Gluten-Free Fudge Brownies
1/2 cup unsalted butter, plus more for greasing
3 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1/8 teaspoon kosher salt
2 large eggs, whisked together, at room temperature
1 teaspoon vanilla extract
1/2 cup all-purpose gluten-free flour blend, (recipe below)**
1 cup semi-sweet chocolate chips

1.Preheat oven to 350F. Grease an 8x8 baking dish with butter.
2.In a saucepan over low heat melt the butter. Add the chopped chocolate and continue to cook, stirring constantly, until the chocolate is completely melted and combined with butter. Remove from heat, whisk in the sugar and salt, and allow the mixture to cool for 10 minutes.
3.To the cooled chocolate mixture whisk in the eggs and vanilla until incorporated. Add the flour blend and chocolate chips and mix until just incorporated. Pour the batter into the prepared baking dish and spread evenly. Tap the pan on the countertop three or four times to rid batter of any air bubbles. Bake in the oven for 22-25 minutes or until a toothpick inserted in the center comes out almost clean. The center should still be gooey. Allow to cool before cutting and serving.


** Note: If you are using a different all-purpose gluten-free flour blend than the recipe below check to see if the recipe contains xanthan gum. If the recipe does not contain any xanthan gum add 1/2 teaspoon to this recipe.

Alex's All-Purpose Gluten-Free Flour Blend
3 1/2 cups brown rice flour
1 1/2 cups sweet rice flour
1 1/3 cup tapioca starch
1 cup sweet sorghum flour
2/3 cup cornstarch
1/2 cup potato starch (not potato flour)
4 teaspoons xanthan gum

1.In a large bowl thoroughly whisk to combine all the ingredients. Store in an airtight container until ready to use.

Yield: 8 cups

Megan puts her own fresh spin on traditional flatbread pizza by adding fingerling potatoes and caramelized onions! Recipe below.
* * * * * * * * * * *
Potato and Rosemary Flatbread Pizza
Pizza Dough recipe:
3/4 cup warm water, between 105F-110F
2 teaspoons active dry yeast
1 teaspoon sugar
2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons fine sea salt
2 tablespoons olive oil, plus more for drizzling

Flatbread:
1 large yellow onion, cut into 1/8-inch half moon slices
3 tablespoons olive oil, plus more for drizzling
6-7 fingerling potatoes, sliced into 1/8-inch thick rounds
2 sprigs fresh rosemary, leaves removed
8 ounces Taleggio cheese, cut into 1/2-inch cubes
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
All-purpose flour, for dusting
Semolina flour, for dusting

Pizza Dough
1.In a liquid measuring cup combine warm water, active dry yeast and sugar and stir to combine. Let sit for 5 minutes or until bubbly.
2.In a stand mixer fitted with a dough hook combine flour, salt and olive oil. Mix everything over low speed. Pour in the yeast mixture, turn the mixer up to medium speed and continue to mix for 5 minutes, until the dough forms a smooth ball.
3.Remove dough from the mixer to a floured surface and knead by hand 10-15 times. Grease a large bowl with oil, place kneaded dough in the bowl and drizzle with more olive oil. Cover with a towel, place in a warm space and let stand 2-3 hours or until the dough has doubled in size.
4.Once the dough has fully risen, gently punch it down. If using right away leave the dough out at room temperature. Otherwise, wrap the dough in plastic wrap and refrigerate overnight.

Flatbread
1.Place oven rack a third of the way to the top. Preheat to 450F.
2.In a large skillet heat oil over medium-low heat. Add the sliced onion and cook 15-20 minutes or until soft and golden in color. Remove from heat and reserve.
3.Coat sliced potatoes with olive oil, salt and pepper.
4.On a clean surface dusted with all-purpose flour, roll the pizza dough into a rectangle roughly the same size as your baking sheet. Flip the baking sheet over so the lipped edge is upside down and sprinkle the tray with semolina flour. Transfer the rolled pizza dough to the prepared baking sheet, making sure it lies flat and even. Drizzle the dough with olive oil, sprinkle with salt and pepper, and cover with half of the cubed cheese. Top the cheese with the sliced potatoes, onions and whole rosemary leaves. Finish with the remaining cheese and one last drizzle of olive oil. Bake in the oven for 15-20 minutes or until golden brown and cheese is fully melted.

Boring pasta is a thing of the past! Try this flavorful spin on the ordinary pasta by infusing your dough with tomatoes!


* * * * * * * * * * * * * * * * * * *

How To Make Tomato Pasta Dough

Ingredients:

3 ½ cups AP flour, plus extra for dusting
4 eggs
3 tbsp tomato paste
¼ cup olive oil
2 tbsp water


Directions:

Whisk the eggs and tomato paste in a bowl. Put the flour and egg mixture in a food processor and turn on. While the machine is running pour the olive oil and water through the spout and blend until the dough comes together in a shaggy ball. Remove from the food processor and dump onto a cutting board dusted with flour.

Knead the dough using the heel of your hand, folding it onto itself over and over until you have a smooth ball. This process will take anywhere from 5-10 minutes.

Form the dough into a disk and let it rest under a towel on the countertop for at least 30 minutes. Alternatively, you can wrap the ball with plastic wrap to use for later. Pasta dough is good for 1 day in the refrigerator.

Cut the dough into 4 equal pieces, roll them into the desired thickness and cut as you wish. This can be done either with a machine or by hand.

No more broken yolks and changing the recipe to scrambled halfway through, we've got the guide to a flawless egg over easy!


* * * * * * * * * * * *
Over Easy Egg
1/2 tablespoon butter
1 large egg
Salt and pepper, to taste
Chopped parsley, to garnish

1.Heat a non-stick pan over medium-low heat. Melt butter and coat the bottom of the pan. Crack egg into the pan and season with salt and pepper. Cook until the white sets, about 1 minute. Gently flip the egg over and cook another 30 seconds. Remove to a plate and sprinkle with parsley, salt and pepper.