Thursday, June 28, 2007
Collected cooking recipes for the day
Quick Breads-sweet
Quick Breads-Plain and Savory
Posted by bluechillies ::
6:40 PM ::
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Sunday, June 24, 2007
Found a nice site with a lot of chit chat and awesome recipes.
Why not check it out?
Delicious! Delicious!
Buttermilk Country Bread
Garden Herb Bread
Strawberry-Yogurt Scones-YUM!
Hot Cross Buns
Bierocks-Making these soon & I can't wait to try them.
Posted by bluechillies ::
3:45 AM ::
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Monday, June 18, 2007
Sausage Pinwheels
16oz Sausage Meat
12oz Self-Raising Flour
6oz Cooked Mashed Potato
2oz Butter salt and pepper
1 Small Onion, finely chopped
2 tbsp fresh parsley, finely chopped
Rosemary, finely chopped
Salt and Pepper
Milk
Rub the butter into the flour, add the rosemary and season.
Add the mashed potato and mixing thoroughly.
Gradually add the milk, to produce a moist, but not sticky dough.
Knead the dough gently and allow to rest.
Mix the sausage meat and onion for the filling.
Roll the dough into a large rectangle and spread with the filling mixture over evenly.
Roll along the long edge similar to a Swiss roll.
Cut into slices about ¾ inch thick and place onto an oiled baking tray.
Pre-heat oven to 400 °F
Bake for 15-20 minutes.Labels: Pinwheels, Sausage, Sausage Pinwheels
Posted by bluechillies ::
9:34 AM ::
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Grandma's Meat Loaf
Cooking time: 55 minutes
Prep time: 20 minutes
Makes: 6 or 7 servings
2 cups chopped mushrooms
1 1/2 cups diced broccoli florets
1 cup diced green pepper
1 cup diced carrots
1/2 cup diced onion
1 teaspoon minced garlic
1 teaspoon salad oil
1/2 teaspoon celery seed
1 pound ground turkey
1/3 cup catsup
3 tablespoons soy sauce
2 tablespoons mustard
3 large egg whites
1 cup dried bread crumbs
1. In a 12-inch frying pan over medium-high heat, frequently stir mushrooms, broccoli, green pepper, carrots, onion, garlic, oil, and celery seed until carrots are tender-crisp to bite, 8 to 10 minutes.
2. In a bowl, combine vegetable mixture, turkey, catsup, soy sauce, mustard, egg whites, and crumbs. Pat into a 4- by 8-inch loaf pan or 6- to 8-cup terrine, gently rounding top. Bake in a 375 [degrees] oven until firm to touch, 40 to 45 minutes. For a browner crust, broil 3 inches from heat for a few minutes. Let stand 10 minutes before slicing.Labels: loaf, meat, meatloaf
Posted by bluechillies ::
9:33 AM ::
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Western Burgers
Yield: 8-10 SERVINGS
Preparation Time: 45 MINUTES
Cooking Time: 20 MINUTES
Bread Dough
2 T Instant Yeast
1/3 c sugar
1/4 c powdered milk
1 T salt
3 1/2 c flour
1/4 c shortening
1 1/2 cups water
Burger Filling
2 1/2 pound Ground beef
1 1/2 T prepared mustard
2 1/2 T Dehydrated onion
1/2 T pepper
5 oz Cheese, grated
To prepare bread dough, add all dry ingredients to mixing bowl.
Mix in shortening with dough beater (hook)
Add water and knead 7 minutes or until dough has pulled away from bowl side.
Placed in a greased bowl and let rise for approximately 35 minutes or until dough has doubled in size.
Meanwhile, cook meat, salt, pepper and onion until meat is well done.
Stir occasionally to break up chunks.
Drain liquid from meat and add mustard and cheese.
Pinch off 2 oz of dough into balls.
Roll each piece about 1/4" thick into a 5in circle.
Place 1/4 c of the meat mixture in the middle of each dough circle and fold up edges and pinch.
Place on lightly greased pan, fold edges down.
Let rise about 20 mins before baking.
Bake 350 for 20 mins or until golden brown.Labels: dough, hot pockets, meat, Western Burgers
Posted by bluechillies ::
9:11 AM ::
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No-Knead Whole Wheat Bread
7 1/2 cups whole wheat flour
2 tablespoons dry yeast
4 cups warm water
1 tablespoon honey
1/4 cup molasses
Place flour in a large bowl and place in a warm oven
for about 20 minutes to warm flour and bowl. If it
is a gas oven, the pilot light will give sufficient heat;
if electric, set at lowest temperature.
In a small bowl, dissolve yeast in 1 cup warm water
and then add honey. Let sit until it begins to foam
(i.e., proof yeast and honey mixture).
Mix molasses with 1 cup warm water.
Combine yeast mixture with molasses mixture and
add to flour. Add enough warm water to make a
sticky dough, about 2 cups.
Butter 2 large loaf pans, at least 9 x 5 inches, or 3
small loaf pans, and place entire mixture directly into
pans. No kneading is necessary. Let rise in a warm
place for 1 hour.
Preheat oven to 400 degrees Fahrenheit.
Bake for 30 to 40 minutes, or until crust is brown.
Remove pans from oven and let cool on wire racks for
10 minutes. Remove loaves from pans and let cool
completely on wire racks before slicing.
Makes 2 large, or 3 small loaves.
Recipe reprinted with permission from Rodale Press.
Originally published in Rodale’s Basic Natural Foods
Cookbook, copyright 1984Labels: Bread, No-Knead, Whole Wheat
Posted by bluechillies ::
9:09 AM ::
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Tuesday, June 12, 2007
Zito's Bakery Focaccia Bread recipe
Posted by GayleL at recipegoldmine.com - May 7, 2001
Source: foodtv.com - Show # BE1B54 - Recipe courtesy Zito s Bakery, New York
2 cups water
1 1/2 ounces salt
1 ounce yeast
3 1/2 cups flour
1 ounce cooking oil
Toppings to taste: rosemary, fresh tomato and basil, tomato sauce and cheese
Dissolve the yeast in warm water. Add to the other ingredients and mix well.
Put in a lightly oiled bowl and loosely cover with plastic wrap. Set aside and let rest for about 45 minutes.
Heat oven to 375 degrees F. Remove dough from the bowl and roll out on a lightly floured surface. Spread into a 16 x 18-inch sheet pan and dock all over with the tines of a fork. Spread toppings. Bake for 25 to 35 minutes
Yield: 1 full 16 x 18-inch sheet
Prep Time: 1 hour
Cooking Time: 35 minutes
Posted by bluechillies ::
1:21 AM ::
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Herbed Focaccia Bread Mix
First assemble the dry ingredients in a quart size Zip-Lock or similar zip-top plastic bag:
* 4 cups white flour
* 3 Tablespoons sugar
* 1-1/2 teaspoons salt
* 2 T. Herbs de Provence mix (see below, or buy it pre-mixed)
Herbs de Provence
* 3 T. oregano leaves, dried
* 3 T. savory leaves, dried (if you can find them)
* 3 T. thyme leaves, dried
* 2 T. lavender fs, dried (if you can find them)
* 1 t. basil leaves, dried
* 1 t. rosemary leaves, dried
* 1 t. sage leaves, dried
Combine all of the herbs and mix well. If you cannot find savory or lavender, don't worry about it. Store in a small zip-top bag. Use in Herbed Focaccia Bread Mix, or on top of meats, or in salad dressings.
Mix the dry ingredients well in the bag. You can do this by sealing it and then turning it over and over. Place the bag in a colorful homemade fabric gift bag. Pull the drawstring tight and tie it loosely. Attach this recipe to the gift:
Herbed Focaccia Bread Mix
Ingredients:
* 1 package Herbed Focaccia Bread Mix
* 1 packet (1/4 ounce) quick rise active dry yeast
* 1-1/2 cups warm water
* 1 egg, lightly beaten
* 3 Tablespoons olive oil (or vegetable oil)
Old-Fashioned Instructions:
In a medium bowl, dissolve the yeast in the warm water. In a large bowl, place the Herbed Focaccia Bread Mix. Add the beaten egg, the water/yeast, and the olive oil to the dry ingredients. Mix with a wooden spoon.
The dough will be somewhat sticky. Flour a flat surface. Turn the bread dough onto the floured surface and knead for about 10 minutes. Place the dough in a large bowl and cover with a light dish towel. Let it rise in a warm place (the top of the refrigerator works quite well).
When the focaccia has risen to double its size, divide it in two. Reshape each ball of dough into a round shape much like a pizza crust. Place in a 9" round cake pan. Brush lightly with additional olive oil. If you have time, let it rise for a short time (but not above the top of the pan). Bake it in a preheated 350 degree F oven, about 20-25 minutes. Serve with olive oil or butter.
Contributed by Jan K. France.
Posted by bluechillies ::
1:20 AM ::
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Robin's Beer Bread
You will need:
* 6 cups all purpose flour
* 3 tsp Sugar
* 1 can warm beer
* 1 stick butter
1. mix flour, sugar and warm beer together
2. butter bread pan with 1/2 stick of butter..leave any extra in pan
3. bake at 350 degrees for 20 mins
4. take bread out of oven, add other 1/2 of butter on top of bread
5. place back in oven for another 20 mins
6. let cool 10mins, slice and serve...
Contributed by Robin, rmarks@sherikon.com
Posted by bluechillies ::
1:19 AM ::
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