Roros__Kitchen

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Feeling a bit under the weather or craving warmth in these cold months? Give this Quick and Easy Chicken Noodle Soup a try! https://roros-kitchen.com/easy-chicken-noodle-soup/ #soup #soupseason #chickensoup #chickennoodlesoup #noodlesoup #asmrfood #asmr #comfortfood #eggnoodles #chickenrecipes #healthyrecipes #healthyfood

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This is the Best Pizza Dough Ever! 🍕#pizzarecipehomemade #pizzadoughrecipe https://roros-kitchen.com/easy-pizza-dough/ INGREDIENTS 1 ¼ Cups Warm water (105 ℉) 1 TB Active Dry Yeast 1 TB Granulated Sugar 2 TB Olive Oil 2 ¾ Cups All Purpose Flour 1 Tsp Salt INSTRUCTIONS Preheat the oven with the pizza stone to 500℉ or at least 10 min before baking While the oven is preheating. In a small bowl, activate the yeast by mixing together in warm water and sugar; allow 5 minutes for it to proof. In a separate large bowl add the flour and salt and mix to combine. Once the yeast has proofed for 5 minutes, add the olive oil to the yeast and mix until combined. Add the yeast mixture into the dry ingredients and mix with a wooden spoon until the dough becomes shaggy and you’re no longer able to mix. Transfer to a floured surface and knead the dough by hand to form a tight ball. About 3-5 minutes of kneading. Place the dough back into the same bowl. Cover with a plastic wrap or towel and set aside at room temperature to rise for 15 minutes. Divide the dough into 4 equal portions and roll onto floured surface. Or divide it in 2 equal portions for a larger pizza. Roll the dough in a circular shape and about ¼ to ½ inch thick depending on what you like. Place the rolled pizza dough onto parchment paper. Give it one final roll to firm it up, then proceed to add your sauce and toppings. Place the dough with the parchment paper onto the preheated pizza stone in the oven and bake for 6-12 minutes. Keep a close eye, starting to check at the 6-minute mark, until the dough achieves a light golden color and puffs slightly.

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Best rice ever! #spanishrice #mexicanrice INGREDIENTS 1 cup white rice 2 TB butter 2 cups chicken broth 8 oz tomato sauce or puree 1.5 teaspoons chili powder 1 teaspoon cumin 1/2 teaspoon garlic salt 1/2 teaspoon dried oregano INSTRUCTIONS In a medium nonstick saucepan set over medium heat, melt the butter. Add rice and stir to coat with butter. Cook, stirring frequently, for about 3 minutes until rice is toasted. Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, and oregano. Bring to a boil, then reduce to a high simmer. Cover and cook for 25 minutes. Uncover, fluff with a fork, and serve.