Double-Boiler Polenta with Gorgonzola+

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Entree
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Recipe Double-Boiler Polenta
2 tb Unsalted butter, softened
4 oz Gorgonzola cheese in 4
-1 oz. slices

Prepare Double Boiler Polenta. Stir in butter. Divide polenta among four
bowls. Top each with a slice of cheese. Serve immediately.

Jan/Feb 95 issue of Cook’s magazine.

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Popularity: 9% [?]

BROWNIE PECAN PIE DNSR31A

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup Sugar
1/8 teaspoon Salt
1 cup Light corn syrup
4 ounces Sweet cooking chocolate
3 tablespoons Butter
3 Eggs — beaten
1 teaspoon Vanilla
1 cup Pecans
1 Unbaked pie shell

Combine sugar, salt and cyrup in saucepan. Bring to a boil. Boil 2 minutes,
stirring constantly. Remove from heat. Stir in chocolate and butter and stir
until melted and smooth. Cool. Gradually beat chocolate mixture into beaten
eggs, stirring constantly. Mix well. Add vanilla and pecans. Pour into pie
shell.Bake at 350 degrees for 50 minutes.Cool. May serve with ice cream.

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Popularity: 7% [?]

WHITE BEAN CHILI WITH TURKEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Vegetables
Salads Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–chili——-
1 lb Dried white beans
1 tb Vegetable oil
2 c Chopped onions
2 4 oz can diced green chilies
6 Cl Garlic — minced
1 1/2 tb Dried oregano — crushed
1 tb Ground cumin
1 tb Chili powder
7 c Chicken broth
18 oz Fresh or canned tomatillos
-chopped, about 3 1/2 cups
1 c Chopped fresh cilantro
1 1/2 lb Boneless skinless turkey
-breast, cut crosswise
-in half
1 c Chopped green onions
2 tb Fresh lime juice
—–cilantro cream——–
2/3 c Plain yogurt
3 tb Chopped fresh parsley
3 tb Chopped fresh cilantro
——garnish——
Fresh cilantro sprigs
1/2 c Grated cheddar cheese

For chili: The recipe recommends soaking the beans
overnight. Personally, I don’t like to do that. I find
the quick soak method works better. That is, cover
beans with cold water. Bring to a boil and boil for
1-2 min. Turn off heat and let soak for 1 1/2 hours.
Drain beans. Heat vegetable oil in a large heavy
Dutch oven over medium heat. Add chopped onion and
saute 5 minutes. Add diced chilies, minced garlic,
oregano, cumin, and chili powder. Saute for 5 minutes.
Add beans, chicken broth, chopped tomatillos and
cilantro. It’s important that the chicken broth
contain little or no salt. Salt inhibits the softening
of the seed coat of beans. Therefore, if you add salt
too early the beans with never soften up. Add turkey
breast and simmer until just cooked through, about 20
minutes. Transfer turkey to plate. Cover with foil and
refrigerate. Simmer chili until beans are tender,
about 2 1/2 hours. Cut turkey into 1/2 inch pieces.
Add turkey, green onions and lime juice to chili.
Stir. Heat through. Season with salt and pepper.

For cilantro cream: Combine yogurt, parsley, chopped
cilantro in a medium bowl. Ladle chili into bowls.
Top with spoonful of cilantro cream. Sprinkle with
cilantro sprigs and cheese. Can be prepared 1 day
ahead. Cover chili and cilantro cream separately and
refrigerate. Before serving, reheat chili over low
heat. Like most chili, it tastes better the second
day. From Bon Appetit September 1992

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Popularity: 5% [?]

MOM’S PINEAPPLE NUT LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Desserts
Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1/2 c Sugar
1 t Baking powder
1 1/2 ts Salt
1 c Golden raisins
1 c Chopped nuts
1 Egg, beaten
2 tb Vanilla
2 tb Butter or margarine, melted
1 t Baking soda
16 oz Pineapple, undrained
– (chunks or crushed may be
– used) (1 can)

Sift into mixing bowl flour, sugar, baking powder and salt. Add raisins
and nuts. Combine egg, vanilla and butter; add to mixture. Dissolve soda
in pineapple with juice; add to batter, mixing thoroughly. Pour into
greased and lightly floured large loaf pan. Bake at 350 degrees for 1
hour, or until done. Remove from baking pan; cool on rack.

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Popularity: 5% [?]

Bread Machine Bagels

Recipe By : The Bread Box Recipe Book
Serving Size : 5 Preparation Time :0:00
Categories : Baking Breads
Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water — + 2 tbsp
1 teaspoon lemon juice
3/4 teaspoon salt
1 1/2 tablespoons sugar
2 1/2 cups bread flour
1 3/4 teaspoons active dry yeast
Glaze:
1 whole egg — beaten

Place ingredients in bread machine, use dough setting, when setting completed
remove dough from pan (if not using a bread machine, knead dough for ~5
minutes and let rise in warm place).

Place dough on lightly floured surface. Punch and knead for 5-10 minutes until
smooth. Cut into 5 equal pieces. Fromeach piece form a ball and make a hole in
each using your thumbs. Stretch until smooth and hole is about 1 inch. Place
bagels on greased baking sheet and let rise covered for 10 minutes. Heat oven
to 400F, boil 6 cupos of water in a large saucepan or skilltet. Cook bagels 2
at the time for 3 minutes turining once. Place bagels on greased sheet. Brush
with beaten egg and sprinkle with favorite toppings. Bake at 400F for 20-25
minutes until deep golden brown. Cool on a wire rack.

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Per serving: 279 Calories; 2g Fat (7% calories from fat); 10g Protein; 54g
Carbohydrate; 36mg Cholesterol; 334mg Sodium

Popularity: 5% [?]

Bread Machine Cinnamon and Raisin Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm-Bagels

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup raisins — pre-soaked ***
1 tablespoon cinnamon
1 tablespoon sugar
1 1/8 cups water — lukewarm
3 cups white bread flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
3 1/4 teaspoons active dry yeast

*** Soak the raisins in warm water for 10 minutes. Drain and pat dry. Toss
with cinnamon and sugar, then place in the machine with the rest of the
ingredients.

1. Insert ingredients in bread machine according to manufacturer’s
instructions. Remove the dough from the machine after the first knead -
approximately 20 to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls,
gently press thumb through center of ball and slowly stretch into bagel
shape.

3. While bagels rise, bring three quarts of water and one tablespoon of
sugar to a rapid boil in a large saucepan. Drop test dough (see hints
below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil
on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with
egg and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden -
approximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the
bagels have doubled in size, drop the test dough into boiling water. The
dough should pop to the top right away. When this happens, it is time to
boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may
be substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight
line. Roll sticks in a combination of sesame and poppy seeds with a pinch
of garlic powder. Let sticks rise, boil, and bake as described in the above
directions.

** To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or margarine on one side. Lay (butter side up) on an
ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown
and crisp.

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Popularity: 10% [?]

Brooklyn Bagels

Recipe By : (Nadia Jorgensen)
Serving Size : 1 Preparation Time :0:00
Categories : Breads Vegetarian
Vegan Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups all-purpose flour — unbleached (see note)
1/2 c vital wheat gluten
1 1/2 t salt
***
1/4 c warm water
1 pkt active dry yeast — (or 1 scant T)
***
1 c hot water
1 T barley malt extract — (liquid)
***
1/2 cup all-purpose flour — (1/2 to 1)(see note)
unbleached
***
2 qt water
3 T barley malt extract

In a large bowl, mix together the first three ingredients.

Then soften the yeast in a small bowl with 1/4c water.

Dissolve malt extract in 1 cup hot water.

Let malt mixture cool down to warm. Make a well in the center of
the flour mixture. Pour into the well, in this order: Softened
yeast mixture, malt water.

Stir together until smooth. Beat this dough vigorously to develop
the gluten. To make a very stiff dough, gradually add the flour.

Turn out on a floured surface and knead for a full 10 minutes.
Divide dough into 12 equal pieces. Shape each piece into a ball.
Cover balls of dough with a cloth and work with one at a time.
Place the ball on a very lightly floured surface. Flatten slightly.
Poke the center of the ball with a forefinger, going all the way
through. Now use the fingers of both hands to gently open up the
ring. Try to keep the doughnut-shaped roll you are forming
symmetrical. The hole should be about one-third of the bagel’s
diameter. Place shaped rings on a non-stick baking sheet. Cover
and let rise for 15 to 20 minutes. They should not quite double
in size. Meanwhile, ready the boiling liquid. In a large pot,
heat the water.

Stir the malt barley into water.

Heat to boiling. Reduce heat and keep regulated to a healthy
simmer. Preheat oven to 475 degrees F. One at a time, slip risen
bagels into simmering water. Bagels should float. If they sink,
do not worry. They will soon rise to the surface. After about
30 seconds, turn them over. They should remain in the water about
1 minute in all. You may simmer several at a time, but do not
crowd them in the pot. Remove with a skimmer and place one inch
apart on a non-stick baking sheet. Brush bagels with a mixture
of 1 egg and 1 T water. If desired, sprinkle with coarse salt or
poppy seeds.

Bake at 475 degrees F. for 10 to 12 minutes, or until well-browned.
Cool slightly on wire racks. Serve warm.

Note: In place of unbleached white flour, equal parts of
stone-ground rye flour, stone-ground whole-wheat flour,
and unbleached all-purpose flour may be used.

Popularity: 6% [?]

BAGELS FOR THE BREAD MACHINE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 c Water
3 c Bread flour
2 ts Sugar
1 1/4 ts Salt
2 ts Butter
3/4 ts Dry yeast

Recipe by: EAT-L, Pillsbury Bread Dough Maker Recipe
Book Place ingredients into the bread case. Place the
bread case into the bread machine. Select the Dough
mode and press the start button.

When the buzzer sounds, press the STOP button and
remove the bread case fro the bread machine. Remove
the dough from the bread case and divide it into ~ 10
equal portions. Shape the dough into circles.

Arrange the circles on a greased cookie sheet and
cover with a clean towel. Place the dough in a warm
place and allow to rise for 40 to 50 minutes.

In a large saucepan bring 2 quarts of water to a
medium boil. Carefully ad dough one at a time. Boil
each bagel for about 2 minutes.

Remove bagels from boiling water and place on a
greased cookie sheet. Bake 400 F until golden brown
(about 20 minutes.)

Makes 8 to 10 bagels. Original poster of this recipe
was not me!

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Popularity: 7% [?]