what are some time-consuming recipes?

Question

i really want to make something that takes me a long time. I'm thinking that something like bread would take some effort, but does anyone have any ideas? thanks!

Answer 1

HOMEMADE PIZZA

1 3/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/3 c. milk
2 tbsp. oil

For crust, mix all and roll out.

TOPPINGS:

1/2 lb. ground beef
Onion
1/2 tsp. basil and oregano
1/4 tsp. chili powder
Salt and pepper
1/2 c. mozzarella cheese
Sm. amount of cheddar cheese

Brown beef with a little onion. Add remaining ingredients, spread onto crust. Spread cheeses on top. Add other toppings as desired. Place in preheated oven at 425 degrees. Watch it, it cooks fast. Outer crust does not brown.

INGREDIENTS1 large or 2 small bulbs fresh fennel with stalks attached
6 skinless, boneless chicken thighs about 2-1/4 pounds
Salt and pepper
5 tablespoons olive oil
3 links sweet Italian sausage (about 1/4 pounds)
1 large yellow onion, halved and thinly sliced
1 clove garlic, minced
1/2 cup dry white wine
1-1/2 to 2-1/2 cups homemade chicken stock
1 large Yukon Gold potato, peeled and cut into 1/2 inch dice
1 sprig fresh rosemary
1-tablespoon good quality balsamic vinegar, more if needed
1/3 cup freshly grated Parmigiano Reggiano, more for sprinkling


PREP WORK Start by prepping the fennel. Fennel is that bulbous green plant with celery like stems and feathery foliage you see at the supermarket. You can serve it raw in salads but I like it braised or sautéed. I often tell people, "Oh, the stuff that tastes like anise which tastes like licorice," but it is really much sweeter and mellower than anise.

To prep, cut off the stalks but keep the feathery foliage for garnish. Quarter the bulb part and save one of the quarters for more garnish. Slice the remaining three quarters in ½ inch thick wedges.

Peel and cut the onion in half. Thinly slice the onion halves. Peel and mince the garlic.

Peel and dice the potatoes into 1/2 inch dice. You can grate the Parmisan cheese now or wait until you need it.



HOW TO MAKE AT HOMEHeat 3 tablespoons of the oil in a large heavy bottomed pot over medium high heat. Season the chicken with salt and pepper and cook the thighs in batches until brown, about 2 ­ 3 minutes per side. Be sure not to crowd the pan or the chicken will steam rather than brown. Transfer the thighs to a plate or platter and cover with aluminum foil. Once the chicken is cooked, brown the sausage in the same pan. When done, transfer them to a plate.

Now it's time to add the fennel and onion to the pot. Season with salt and cook until the onions are translucent and slightly caramelized. Push the fennel and onion mixture to the side, add a little bit of oil and sauté the garlic. DO NOT LET IT BURN!! Incorporate it into the fennel and garlic.

Raise the heat to high, add the wine and deglaze the pan while scraping the bottom of the pan with a wooden spoon to loosen up any pieces of the chicken or vegetables that may be stuck to the bottom. Continue cooking until most of the wine is evaporated.

Add the chicken stock, potato and rosemary and bring to a boil. Reduce the heat to medium low, cover the pot and simmer until the potato is tender when stuck with a fork.

Remove and puree about 1 1/2 cups of the vegetables and broth in your food processor or blender and return it to the pot. If the sauce is too thick, thin it with some additional chicken stock. Add the chicken pieces back to the sauce along with any accumulated chicken juices, cover with the lid slightly ajar and lower the heat to low simmer.

Cut the sausages into 1-inch pieces and transfer to the pot after the chicken has cooked for 15 minutes. Again cover partially and simmer gently until the chicken and sausage are cooked through, about 15 ­ 20 minutes. Be sure to give the mixture an occasional stir during this process but by all means, don't overwork the ingredients by stirring too much.

Now for the garnish. With a sharp vegetable peeler, shave the remaining fennel quarter and transfer the pieces to a small bowl. Season with salt and pepper. Finely chop 1 ­ 2 tablespoons of the feathery foliage and add to the shaved fennel. Add the remaining teaspoon of oil, toss, and adjust he seasonings with salt and pepper.

When the chicken and sausage are cooked, remove and discard the rosemary and stir in the balsamic vinegar and Parmigiano cheese. To serve, ladle a portion of the chicken, sausage, and sauce into each bowl. Sprinkle a little more graded Parmigiano on top, then mound a small portion of the fennel garnish and reserved feathery foliage over it.

This dish is real comfort food. Not fancy but great tasting. I think it will be one you prepare and serve many, many times. I know I will. Enjoy!

Answer 2

Try scratch making demi-glace that will definitely take a while .
Find a recipe for a molded cooked lemon mousse .
Scratch bake croissants that's an all day project .
If all else fails do a duck pate en croute or a molded vegetable terrine.

Answer 3

These take forever to make...

Cream Cheese Penguins

18 jumbo black olives, pitted
1 (8 ounce) package herb flavored cream cheese, softened
18 small black olives
1 carrot

Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.

Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

Answer 4

Turkey

Answer 5

Yes, anything you need to roll out dough for takes a long time. try to bake a pie from scratch.
Also Russian food takes a long time to make, pick a recipe out from on line and try it (I'm sure it will take a long time).

Answer 6

Try making a cheesecake. Should tak you approximately 3 hours

Answer 7

Here is a delicious french stew called Coq Au Vin, traditionaly made with rooster, but hey where you going to get rooster?
Coq Au Vin
24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth

Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.

Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.

In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.

Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.

Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.

The next day, preheat the oven to 325 degrees F.

Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.

Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.

Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.

Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

Answer 8

Cooies that you make from scratch, roll out, cut out, and decorate! We just made them Thursday and it took us 5 hours to make about 7 dz.

Answer 9

Spanakopita.

Answer 10

Make consomme.