FREEZING DOUGH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
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See Below

I make brown and serve rolls all the time just let rise and bake 20
minutes at 250 DO NOT brown rolls let cool they will be slightly
tacky on top take out of pan let cool compeletly on a rack they will
keep up to 7 days in the fridge and 3 months in the freezer. wrap in
foil put in plastic bag. to bake let thaw at room temp then bake for
8 minutes at 350 till golden brown. This is a great way to make stuuf
ahead when having Easter, Thanksgiving or Christmas or any other
large dinner. I made cinnamon rolls the other day and just let the
machine (DAK TurboII) do the manual cycle and when done I rolled them
out and sliced them as usual and put them into 9″ pie pans. I froze
them without letting them rise any further. Before I went to bed one
night I took a pan out of the freezer and put on the counter. When I
got up the next morning I popped them in the oven. They were just as
good as if I had done it the normal way. I would think dinner rolls
would work the same if you had time to let them thaw. The other reply
about making them into “brown and serve” rolls sounds good, too.

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Popularity: 3% [?]

Title: GARY’S CHOCOLATE CREAM PIE
Categories: Desserts, Pies, Chocolate
Yield: 8 servings

1 Pie shell, 9″ or 10″
2 Chocolate Pudding (double
-recipe)
1 pt Whipping Cream
1 ts Vanilla extract
3 tb Confectioner’s Sugar
Chocolate shavings (semi-sw)

Make a double batch of Gary’s Chocolate Pudding increasing the cornstarch
to about 4 1/2 tb per batch (8-10 total). Chill thoroughly. This pudding
will be extremely thick. Make or purchase your favorite pie shell. I
personally like the good old fashioned, plain pie shell. My family seems to
prefer a cookie type of shell. If you make your own, you must pre-bake it
as this pie requires NO BAKING. Whip cream with confectioner’s sugar and
vanilla extract until thick and fluffy. Take 1/2 of the whipped cream and
add to the chocolate pudding. Because the pudding is so thick, you will
probably want to use an electric mixer for this task. Mix until all of the
whipped cream is thoroughly incorporated. Fill pie shell with the
pudding-whipped cream mixture. Place remaining whipped cream into a piping
bag and pipe onto top of pie. Shave bittersweet chocolate on top as
garnish. Cover pie and place into refrigerator for 2-3 hours to allow the
cornstarch that is in the confectioner’s sugar to set.

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Popularity: 4% [?]

Title: Garden Soup
Categories: Diabetic, Soups/stews, Vegetables, Poultry
Yield: 10 sweet ones

6 c Water 1/2 c Carrots; sliced
2 c Tomato juice; 1/2 c Celery; chopped
1 c Potato; peeled chopped 2 tb Chicken bouillon granules;
1 c Onion; chopped -flavored
1 c Lima beans; 1 ts Garlic powder;
3/4 c Chicken; chopped cooked 1 1/2 ts Worcestershire sauce;

Combine all ingredients in a large Dutch oven. Cover and bring to a
boil. Reduce heat and simmer 45 minutes to 1 hour. Serve hot.
Food Exchange per serving: 1 STARCH EXCHANGE PER SERVING: CAL: 84;
CHO: 6mg; CAR: 15gm; PRO: 4gm; FAT: 1gm; SOD: 250mg;

Source: All New Cookbook for Diabetic and Their Families.

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Popularity: 9% [?]

Capetown Fruit Veg Curry

Recipe By : Stephanie Hawkins hawkins@jessica.stanford.edu
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups onions — coarsely chopped
30 ml peanut or vegetable oil
2 cloves garlic — minced
1 tsp ginger root — grated peeled
2 med zucchinis — quartered lengthwise
1/3 l water
1 cup cut green beans
2 firm tart green pears or apples — cored and cubed
1/2 red bell pepper — coarsely chopped
1 cup chopped dried apricots (unsulfered)
75 g currants or raisins
110 ml apricot conserve
fresh lemon juice (optional)
6 cups cooked brown rice
1 cup raw or roasted peanuts
2 bananas
1 1/2 Tbls ground cumin
1 1/2 Tbls ground coriander seeds
1 1/2 tsp cinnamon
1 tsp turmeric
1/2 tsp cayenne or other ground dried red chilies
1/2 tsp ground fennel seeds
1/4 tsp ground cardamom
1/4 tsp ground cloves

1. Saute the onions in the oil for 10 min. Stir in the garlic, ginger root,
curry spices, and continue to saute, stirring patiently for about 3 min.

2. Add the zucchini water, stir conscientiously to keep the spices from
sticking to the pan. Cover the pan simmer for about 10 min.

3. Mix in the beans, pears, bell peppers apricots. Simmer gently,
covered, for around 30 min. Stir periodically and add a little more water
if necessary to prevent sticking.

4. When everything is quite tender, stir in the currants and the conserve.
Taste the curry (yum) and adjust the flavor as you please. Add cayenne or
garam masala for spice, lemon juice for tartness, or conserves for
sweetness.

5. Serve on rice, topped with peanuts and sliced bananas…and your
favourite raita.

Difficulty : moderate.
Precision : measure ingredients.

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Popularity: 12% [?]

Date: Wed, 24 Aug 94 23:27:34 PDT
From: Zite Hutton

Joe Miko requested a pizza dough recipe a couple of days ago that will
work in a DAK Turbo Baker II. That’s the kind of bread machine I have –
and here’s the pizza dough I’ve been making (and am very pleased with).
I have been told that the DAK and Welbilt machines need a slightly
different dry to wet ingredient ratio than other bread machines – and
I’m not sure in which direction, so others may need to experiment.

This is an adaptation of the pizza dough recipe on page 522 of Ornish’s
“Program for Reversing Heart Disease”.

BREAD MACHINE PIZZA DOUGH

I generally start the dough about 2 hours (or 2 1/2 hours) before I want
to cook the pizza.

Set DAK Turbo Baker II machine on “white bread” and “manual” – I also use
the “turbo” setting.

Place in bread machine:
1 scant Tbsp. active dry yeast
3 cups all-purpose flour
1 pinch of sugar
1 tsp salt
1 1/4 cups warm water

I then let the dough run through “manual” cycle (doesn’t bake). It beeps
off, and usually by the time I am ready to use it, the dough has risen to
the top of the baking pan.

Preheat oven to 450 degrees F.

Punch down dough, take out of machine, knead for about 1 minute. (I put
it on a floured surface.) Stretch the dough with your fingertips to form
a circle. It should be flat in the middle and thicker around the edges.
(My husband uses a rolling pin, and usually turns up and crimps the edge.)

Sprinkle cornmeal over a pizza stone or heavy baking pan and then
transfer the dough to the stone or pan.

Place toppings and herbs (I use a lot of oregano) on pizza, and bake for
10 to 15 minutes, until the crust has browned.

Makes 1 12-inch medium thick-crusted pizza.

Ideas for pizza toppings:
Sauce: canned tomatoes, drained, then pureed
Sauce: roasted red peppers, pureed (instead of tomatoes)
Herbs: basil, oregano, thyme, pepper, rosemary
(Wild) mushrooms, thinly sliced
Zucchini, thinly sliced, sauteed
Fresh chopped spinach and fresh sliced tomatoes
Nutritional yeast for a “cheesy” taste

Popularity: 6% [?]

French Onion Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoon Butter
2 Tablespoon Vegetable oil
2 Pound Onions (about 7 cups) — thinly sliced (about
Vidalia are best
1 Teaspoon Salt
3 Tablespoon Flour
2 Quart Beef stock, fresh or canned
CROUTES
12 sl 1″ thick French bread
2 Teaspoon Olive oil
1 Garlic clove — cut
1 Cup Imported Swiss — freshly
-grated OR combination of
-Jack and Parmesan or your choice

In a heavy 4-5 qt saucepan or soup kettle, melt the butter with the oil
over a moderate heat. Stir in the onions and salt and cook uncovered over
low heat, stirring occasionally for 20-30 minutes, or until the onions are
a rich golden brown. Sprinkle flour over onions and cook, stirring, for 2-3
minutes. Remove the pan from the heat. In a separate saucepan, bring the
stock to a simmer, then stir the hot stock into the onions. Return the soup
to low heat and simmer, partially covered, for another 30-40 minutes,
occasionally skimming off the fat. Taste for
seasoning and add salt and pepper as needed.
CROTES: While the soup simmers, make the crotes. Preheat the oven to 325°.
Spread the slices of bread in one layer on a baking sheet and bake for 15
minutes. With a pastry brush, lightly coat both sides of each slice with
olice oil. Then turn the slices.
To serve, place the crotes in a large tureen or individual soup bowls and
ladle the soup over them. Pass the grated cheese seperately.
Alternative: To make onion soup gratine, preheat the oven to 375F. Ladle
the soup into an ovenproof tureen or individual soup bowls, top with
crotes, and spread the grated cheese on top. Sprinkle the cheese with a
little melted butter or olive oil. Bake.

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Per serving: 135 Calories; 14g Fat (89% calories from fat); 1g Protein; 3g
Carbohydrate; 20mg Cholesterol; 433mg Sodium

Popularity: 20% [?]

Title: Haricot Beef Casserole
Categories: Stews, Beef
Yield: 6 Servings

1 1/4 c Haricot beans
500 g Chuck steak
500 g Skirt steak
3 tb Oil
1 lg Onion
1 1/2 tb Flour
2 cl Garlic, crushed
1 1/2 c Beef stock
1 ts French mustard
425 g Tomatos (can)
1 pn Salt
1 pn Black pepper
2 Sprigs parsley
1 Bay leaf
1 Sprig thyme
1 Sprig marjoram

Put beans into a saucepan with enough hot water to cover well, bring
to boiling point, boil for 2 minutes. Remove from heat, leave in the
water for 1 hour. Cut the meat into large cubes and brown well all
over in oil.

Add the onion, cook gently until lightly tinted, stirring frequently.
Sprinkle the flour over, add garlic and stir for 2-3 minutes.

Add the drained tomatoes, salt, pepper, parsley, bay leaf, thyme and
marjoram tied together. Transfer to oven proof dish, cover and cook
in a moderately slow oven for 1 hour.

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Popularity: 2% [?]

Title: WHITEFISH SALAD (D)
Categories: Seafood, Salads, Jewish
Yield: 5 servings

2 lb Smoked whitefish
2 1/2 Stalks celery, strings
– Removed (I leave this out)
1 c Sour cream; approximately
1 1/2 tb Mayonnaise, heaping
Freshly ground black pepper
1 tb Snipped fresh dill *
1 tb Chopped parsley *
Garnish, sprigs of fresh
Dill and or parsley

Keeping the skin of the whitefish intact and the head
still attached, carefully remove the bones from the
whitefish and place the meat in a mixing bowl.

Dice the celery and combine with the whitefish, along
with 1 cup of the sour cream, the mayonnaise, and the
pepper. Add the dill and parsley and as much more sour
cream as is wanted.

Stuff the mixture back into the skin of the whitefish,
remaking the shape of a fish. Garnish with additional
dill and parsley

Elaine’s Note: I use the dill, parsley as a garnish only, we like our
salad straight. I also chunk the salad, and do not mush the fish.

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Popularity: 11% [?]

Title: Quick Macaroons
Categories: Cookies
Yield: 2 servings

Dwigans fwds07a-
1 pk Shredded coconut; 8-oz pkg
— 3 cups
2/3 c Sweetened condensed milk;
-1/2 of 14-oz can
1 ts Vanilla; or lemon flavoring

Grease cookie sheets lightly. Combine and mix well. Drop from teaspoon
about 1
inch apart. Bake 8-10 minutes 350~ for 8-10 minutes until delicately
brown.

Note. For less waste, double coconut and flavoring and use complete can
of
condensed milk.
For variety, color coconut with food coloring before combine with milk.

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Popularity: 4% [?]

SPICY MEXICAN TORTILLA STACKS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Pinto Beans (15oz), drained,
-rinsed
1 cn Black Beans (15oz), drained,
-rinsed
1 cn Corn (16oz)
1 cn Chopped Green Chilies (4oz)
1 lg Onion, chopped
1 lg Green Pepper, chopped
5 Flour Tortillas
1 c Monterey Cheese,
-pre-shredded
1 c Cheddar Cheese, pre-shredded
1 lg Jar Salsa

FROM: Daniel Reemes (Texas Open Forum!
903-534-1918 30,000 + Files (1:3801/100))

Source: Tyler Morning News, Sept. 11, 1991 Yield: 4
Servings

Preheat oven 425". Combine beans and corn in large
bowl. Stir in chilies, onion and green pepper. Lay one
tortilla at the bottom of a greased two-quart souffle
or casserole dish. Spoon a small amount of bean
mixture over tortilla. Top with equal amounts of
Moterey Jack and cheddar cheese. Continue alternating
layers of tortilla, bean mixture and cheese mixture
until you end with cheese layer. Bake covered at 425″
for 10 minutes. Serve with salsa.

** -ÿthis comes from the bottom of the files of
Shelley Rodgers <ÿ

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Popularity: 3% [?]