BASIC WHITE BREAD – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour (10 1/2 oz)
1 tb Dry milk (1/5 oz)
1 t Salt (1/5 oz)
1 tb Butter (2/5 oz)
2 tb Sugar (3/5 oz)
7/8 c Water (7 fl.oz)
1 t Dry yeast (1/10 oz)

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. Press start.

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Popularity: 3% [?]

Title: Bagels w/variations
Categories: Home Cookin,
Yield: 12

2 c warm water
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
5-3/4 c Flour
3 qt Water
1 tb Sugar
Cornmeal
1 Egg yolk
1 tb Water
WHOLE WHEAT BAGELS:
Follow basic
recipe, omitting sugar.
Use 3 T honey
instead. In place of
flour, use 2
c whole wheat flour, 1/2
cup wheat
germ, and about 2 3/4 cup
all purpose
flour, blended together.
Knead with
white flour.
PUMPERNICKEL BAGELS:
Follow basic
recipe, omitting sugar.
Use 3 T dark
molasses in place of
sugar. In place
of flour use 2 cups rye,
2 cups whole
wheat, 1 3/4 cups all
purpose flour
blended together. Knead
with white
flour.
ONION BAGELS: Add 1/2
cup instant
toasted onion to basic
dough with the
yeast , water and sugar
in basic
recipe.
SEEDED BAGELS: Springle
boiled bagels
with sesame seed, poppy
seed, or
caraway seed after using
egg wash and
before baking.

Combine warm water, yeast and sugar. Let stand 5 minutes, stir in
salt. Gradually mix in 4 cups of flour, beat at medium speed for
5 minutes. With spoon add 1 1/4 cups more flour to make a stiff
dough. Turn out on a floured board and knead until smooth,
elastic, and no longer sticky (about 15 minutes), adding more
flour as needed. Dough should be firmer than for most yeast
breads. Place in a greased bowl, cover, let rise until almost
doubled (about 40 minutes). Knead dough lightly and divide into
12 equal pieces.

To shape, knead each piece, forming it into a smooth ball.
Holding ball with both hands, poke your thumbs through the
center. With one thumb in hole, work around perimeter, shaping
bagel like a doughnut 3 to 3 1/2 inches across. Place shaped
bagels on lightly floured board, cover lightly and let stand in a
warm place for 20 minutes. Bring the 3 quarts of water and 1 tbls
sugar to boiling in large kettle. Adjust heat to keep it boiling
gently. Lightly grease baking sheet and sprinkle with cornmeal.
Heat oven to 400 degrees.

Gently lift one bagel at a time and drop into water, boil about 4
at a time, turning often, for 5 minutes. Lift out with slotted
spatula, drain briefly on a towel and place on baking sheet.
Brush with glaze made with 1 egg yolk and 1 tbls water.

Bake 35 – 40 minutes, or until well browned and crusty. Cool on
rack.

MMMMM

Popularity: 4% [?]

RISOTTO WITH MINT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken stock
5 tb Unsalted butter
1 Onion — finely chopped
2 c Arborio rice
1 c Dry white wine
1/3 c Fresh mint leaves — loosely
-packed
1 c Parmigiano — freshly grated
Salt — to taste

Recipe by: Modern Italian Cooking
Heat stock in a medium-size saucepan and keep warm
over very low heat.

Melt 4 Tablespoons of the butter in a large saucepan.
When the butter foams, add the onion. Saute over
medium heat until the onion is pale yellow. Add the
rice. Cook for 1 to 2 minutes, or just enough to coat
the rice with the butter and onion. Stir in the wine.
Cook, stirring constantly, until the wine has
evaporated. Add a few laddles of broth, just enough
to barely cover the rice. Cook over medium heat,
until the broth has been absorbed. Continue cooking
and stirring the rice in this manner, adding the broth
a bit at a time, until the rice is done, 15 to 20
minutes. During the last 2 or 3 minutes of cooking,
chop the mint very fine and add to the rice with the
remaining tablespoon of butter and 1/3 cup of the
parmigiano. Taste for seasoning and doneness. The
rice should be tender but still firm to the bite. At
this point, the rice should have a creamy, moist
consistancy. Serve immediately with the remaining
parmigiano.

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Popularity: 5% [?]

Celery Potato Soup

Recipe By : Food that Really Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup celery – including leaves — chopped
1 cup potato — sliced
1 onion — sliced
salt and pepper
3 cups milk
3 Tbsp. butter
3 Tbsp. flour

1. Cook the celery, potatoes and onions in just enough water to cover
them; until tneder.
2) Combine the milk and the flour, stirring out the lumps, and then add
to the vegeatbles
stirring until mixture has thickened.
3) Season with salt and pepper, and then melt the butter on top.

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NOTES : Chopped hard boiled eggs can be added to this if you like a real
chowder.

Popularity: 4% [?]

STEPHEN LEE’S ZUCCHINI-PESTO MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour –
Unbleached
1 c Whole wheat flour
4 ts Baking powder
1/2 ts Salt
1 lg Egg
2 lg Egg whites
2/3 c Skim milk
1/3 c Virgin olive oil
1 c Zucchini squash — unpeeled,
Shredded
3 tb Minced fresh basil
1 t Minced garlic
1/3 c Grated romano cheese –
Freshly grated
1/2 c Pine nuts

Set oven to 425F/220C. Grease 12-cup muffin pan, or
spray coat, or use paper liners.

BIG BOWL — Sift the flours, baking powder and salt
into the large bowl. SMALL BOWL — whisk together egg,
egg whites, milk, and oil until well blended. Add the
small bowl’s egg mixture to Big Bowl’s flour. Stir in
the zucchini, basil, garlic, cheese, and pine nuts.
Fill each muffin cup full of batter. Bake until the
muffins are golden brown and spring back when touched
lightly, about 20 minutes. Cool on a wire rack for 10
minutes before removing from the pan, then serve at
once.

Pat’s Note: Add a pinch of ground coriander or nutmeg.

Ref: Maggie Oster (1993). Recipes from an American
Herb Garden. New York: Macmillan.

Recipe By : Maggie Oster ‘s Herb Garden (1993:90)

From: Hp_walls@woco.Ohio.Gov Date: Mon, 15
Jul 1996 14:00:51 -0400 (

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Popularity: 2% [?]

Title: LEMONY SWEET POTATO PIE
Categories: Desserts
Yield: 8 servings

3 Egg yolks
1 c Sugar
1 tb Flour
1 1/2 c Milk
1/2 ts Lemon extract
1 ts Lemon peel,grated
2 tb Butter,at room temperature
1 c Sweet potatoes,mashed,cooked
1 Pie shell,unbaked,9″
Sweetened whipped cream

1. Preheat oven to 400′F.
2. Beat egg yolks with sugar and flour. Add milk, lemon extract, lemon
peel, butter, and mashed potatoes; beat until well blended.
3. Pour into unbaked pie shell and place on middle rack of preheated
oven. Bake 10 minutes, then reduce heat to 325′F. and continue to
bake until pie is firm. Serve warm topped with well-chilled sweetened
whipping cream.

MMMMM

Popularity: 2% [?]

Hot Tomato Chutney

Recipe By : The Herbal Pantry, by Emelie Tolley Chris Mead
Serving Size : 50 Preparation Time :1:30
Categories : Condiments Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lbs tomatoes
1 c brown sugar
1 c cider vinegar
1 lg red bell pepper — chopped
1 lg onion — coarsely chopped
2 cloves garlic — minced
3 tbsps ginger, peeled — minced
1/2 c golden raisins
2 jalapeno — seeded and chopped
1 tsp cumin seed
1 tsp mustard seed
2 tsps salt
1/4 c cilantro — chopped

Place all the ingredients except the cilantro in a large non-aluminum saucepan
and cook over medium heat, stirring, until the sugar is dissolved. Continue
to cook, stirring occasionally, until the mixture thickens, about 30 minutes.
Stir in the cilantro for the last few minutes of cooking. Pack in sterilized
jars and seal. Freeze or process in a hot water bath for 15 min. Makes 3 to
4 pints.

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Popularity: 3% [?]

CARROT RAISIN MUFFINS 1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Flour
3/4 c Creamota
-(quick cooking
-rolled oats)
2 ts Baking powder
1/4 ts Salt
3/4 c Milk
1 c Grated carrot
3/4 c Raisins
1/2 ts Cinnamon
1 Egg
3 tb Oil

Mix flour, creamota, baking powder salt. Stir in
carrot, raisins cinnamon. Beat egg, milk oil. Make
a well in centre of dry ingredients, pour in liquid.
Mix lightly. 3/4 fill greased muffin pans bake at
375oF for 15-20 mins. From: Ricardo Landrau Date:
09-15-93

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Popularity: 2% [?]

Date: Thu, 21 Oct 93 07:07:13 EDT
From: NAME=

Spicy Rice

1 large onion, chopped
1 large green bell pepper, chopped
1 large red pepper, chopped
4 cups cooked rice
~1/2 cup hot salsa (home made if you have it)
2 tomatoes chopped

In a large non stick fry pan on low heat add onion and
peppers. Stir frequently so they don’t scortch. When
soft, add the salsa and tomatoes and heat until bubbly.
Add the cool rice and stir continuously until all is
heated through and hot.

After the first helping, I added 1/2 c. cut corn that
was left over which added more color and texture.
This was an excellent one dish dinner.

Popularity: 4% [?]

Title: CLAM SHRIMP CHOWDER
Categories: Main dish, Seafood
Yield: 4 servings

1/4 c Butter
1 lg Onion, chopped
2 Celery stalks, chopped
2 Potatoes, peeled, diced
1 1/2 ts Fennel seeds
2 tb All-purpose flour
1 ts Paprika
1 3/4 c Chicken stock
1 cn Baby clams, drained (10 oz)
4 oz Cooked peeled medium shrimp,
-thawed if frozen
1 Red bell pepper, seeded,
-diced
3/4 c Frozen corn, thawed
2/3 c Half-and-half
Salt to taste
Fresh ground pepper to taste
Fresh dill sprig (opt)

Melt butter in a saucepan. Add onion, celery, potatoes and fennel. Cook
gently 5 minutes, stirring frequently. Blend in flour and cook 1 minute.
Stir in paprika and stock and bring to a boil, stirring constantly.

Cover, reduce heat and simmer 15 minutes, stirring occasionally. Stir in
clams, shrimp, bell pepper and corn. Simmer 5 minutes. Stir in
half-and-half, salt and pepper. Garnish with dill sprig, if desired, and
serve hot.

VARIATION: Omit paprika and add 1 teaspoon Curry Powder. Add 1 tablespoon
chopped fresh parsley or cilantro just before serving.

—–

Popularity: 5% [?]