Buns

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6. Crusty Garlic Twists ...

Hot cross buns are a type of spicy, sweet yeast bread traditionally exchanged between Christians on Good Friday, particularly in England.

Hot cross buns, traditionally eaten on Good Friday, are steeped in superstition - a cross was cut into the top of them before baking to 'let the devil out' and some people kept buns from one Easter to the next as lucky charms.

20 buns
yellow onion (minced yellow onion for topping)
celery salt ...

Hot Cross Buns - This round, rich, sweet, yeast bun is traditionally served on Good Friday. Made of milk, yeast, sugar, flour, spices (such as cinnamon, nutmeg, allspice, and cloves), eggs, butter, currants, raisins and/or candied fruit.

Pecan-Honey Buns
The honeyed glaze on these sticky, nutty breakfast rolls is luscious and soft when warm, then turns nicely chewy when cool.
See All Rolls Recipes ...

Hot Cross Buns - Sweet yeast buns with currants, slashed crosswise before baking, then glazed as they come from the oven.
Hot Pepper Oil or Chili Oil - May be purchased in Oriental markets and finer supermarkets.

Hot cross buns are small, sweet yeast buns with raisins or currants and sometimes chopped candied fruit, that are traditionally served on Good Friday.

Hamburgers in buns, on the other hand, are predominantly the domain of fast food chains.

Shrove Tuesday Buns: A white bun filled with marzipan, jam, or cream.
Shui Zhu Yang Rou (Chinese): Quick-boiled beef slices flavored with pepper oil.
Si Chuab Du Bu (Korean): Tofu and minced beef with special Si Chuan sauce.

Hot Butter Your Buns With Buttered Rum in a Crock Pot Handle
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Bao Ji (Chin.): stuffed steamed or baked buns (manapua).
Bao Yu (Chin. [Mand.]): see Abalone.
Bap: an oval-shaped white bread roll with a soft floury crust and light inner crumb, served for breakfast.
Baqdounis (Arab.): parsley.

Apple Cinnamon Buns
Apple, Cranberry & Almond Twist
Apple Cranberry Cookie Cobbler
Apple Cranberry Popover Puff
Apple Cream Crumb Cake
Apple Danish Braid
Apple Dessert Pizza
Apple Nut Ring
Apple Oatmeal Coffee Cake
Apple Pizza ...

Bao Ji: stuffed steamed or baked buns (manapua)
Bird's Nest Soup: congealed bird saliva, cooked in chicken broth
Black Bean Sauce: fermented black beans with ginger, garlic, rice wine and other
ingredients ...

It is quite as probable that it has a far older and more interesting origin, as is suggested by an inquiry into the origin of hot cross buns.

red sweet bean paste = red bean paste = red bean sauce = sweet red bean paste Notes: This is made from azuki beans, and Asian cooks use it to fill buns and dumplings and to make puddings.

Like several other spicy seeds, they are sprinkled on breads and buns and used in a variety of Western cakes and pastries, for example in poppy cakes, strudels and Danish pastries.

Divide the buns horizontally into 2.
Scoop out the centers. Brush all over with melted butter.
Place on a baking tray and bake in a hot oven at 400ºF for 10 minutes.
Heat the ghee in a vessel and sauté the onion for 1 minute.

2 - As soon as you remove the choux buns from the oven, you must pierce them to release the steam. The pastry rises and hollows because it contains a large volume of water which becomes steam in a very hot oven and forces the pastry into a balloon.

Families have also used the recipe to make Hamburger Buns (add some extra Loprofin Mix, until easy to handle dough forms). Divide dough into 4 pieces and flatten each slightly on a cookie sheet to make a hamburger bun shape. Bake as directed.

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Sweet yeast buns with currants, slashed crosswise before baking, then glazed as they come from the oven. Hot Smoking
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Using smoke to flavor meat or fish while cooking at temperatures over 250 degrees. Hot water crust pastry ...

Ensaimada: yellow saffron buns coated with a sugar glaze. A favorite with breakfast coffee.
Ensalada Itlog: Philippine version of potato salad with the addition of cooked rice, all tossed with French dressing.

Preheat a grill and place the sausages over medium heat for eight minutes, turning them to brown all sides [source: Karmel].
Lightly butter the buns and toast them until lightly browned.

Chorley cake - Chorley cakes are a British pastry made with dried fruit similar to the cakes and buns common in Banbury, Eccles, Coventry, and Clifton.

Managing the Rising Time for Hot Cross Buns
Is There a Low-Cost Substitute for Gruyere Cheese?
Rediscovering Mom's Split Pea Soup
Difference between Risotto and Rice ...

Choux Pastry A light, double-cooked pastry used for cakes and buns.
Chowder A thick, chunky seafood soup.
Chuck A cut of beef used for casseroles and stews.

Bizcochos
Cookies or sweet buns, generally flavored with anise
Blanquear
Blanch ...

A very light, double-cooked pastry usually used for sweets such as cakes and buns.
Chowder
A thick, chunky seafood soup from North America, of which clam chowder is the best known.

See a recipe for Finnish sweet yeast buns.
Cinnamon
(Cinnamomum zeylanicum) ...

A metal baking tin with a number of 6-7cm round indentations to cook buns or small cakes.
Waitrose
Useful information ...

1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 hamburger buns or sandwich rolls
1/2 cup spinach leaves, rinsed and patted dry
1 tablespoon hoisin sauce
2 tablespoons mayonnaise ...

Examples include buns, Chinese steamed cakes etc. Steamed meat dishes (except some dim sum) are less common in Chinese restaurants than in traditional home cooking because meats usually require longer cooking time to steam than to stir fry.

This fluffy, rich specialty is usually baked in fluted pans and topped with a small dough ball. It also comes in the form of small buns or a large round loaf. Brioche can be filled with meats and cheeses as well.
See recipes featuring Brioche ...

Ingredients: boneless pork should roast, root beer, onion sliced inch rings (large), Vanilla Extract, Tabasco sauce, chili sauce, Hamburger buns
root beer sloppy joes Recipe ...

Mexican sweet-topped buns; named for the seashell design drawn in the topping.
Conchiglie:
Pasta shaped like small conch shells.

A sweet paste made from dried adzuki beans. It is commonly used as a filling for steamed buns and is available from Asian supermarkets.
Red chillies ...

Cheese is still used abundantly in Sardinian cuisine: in soups, in stews, in small ravioli, and in famous desserts such as sebádas, semolina, egg, and cheese fritters flavored with sugar, lemon, and honey or the pardule, baked buns of semolina ...

It can be used as a filling for savory snacks and dumplings such as Char Siu Pao [ Roast Pork Buns]. It can be used as an ingredient or garnish for fried rice and noodles e.g.

Banana: Tropical fruit. Most popular are the Ladies finger or Cavendish type. Firm and very yellow when ripe. Begins to turn brown when older. Skin is almost black when over ripe. Used for desserts, ice cream, jelly, cakes, and buns. ...

If you’re short on time, skip the fries and just make the burgers. Add quality ingredients (sautéed crimini mushrooms, good cheddar cheese, fresh lettuce, whole-grain buns) and you’ve got a meal in one hand.

Siopao: Steamed meat buns
Sitaw: String beans
skewer: to fasten meat, poultry, fish or vegetables with wood or metal pins to hold its shape while cooking or to thread them together for grilling.

They are boiled, ground and strained to remove the skins and then the pulp is mixed with ground rock sugar to sweeten it. It is used in steamed buns and other sweet desserts. Also known as: dousha (Chinese).

hot cross buns (Brit.) A yeast roll, round, slightly sweet, and
traditionally iced with a white cross; eaten on Good Friday or during Lent.
hot pot See hochepot.
huachinango (Mex.) Red snapper.

See also: Cooking, Bread, Vegetable, Season, Water