Posted by Bob on Mar 10, 2015 in
Breads,
Flat Breads 
This recipe for soft flour tortillas is quick and easy. Soft and tender, with just a little bit of “chew,” you can have these on the table in under an hour. The dough can also be made the day before and allowed to rest in the fridge overnight.
From kingarthur
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Posted by Bob on Nov 9, 2014 in
Breads Yield 10 biscuits
Site URL: http://southern.food.com/recipe/southern-buttermilk-biscuits-26110
Note; site has calculator to change yield
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Posted by nicki on Oct 25, 2014 in
Uncategorized Ingredients:
1 1/2 lbs ground beef
1/2 lb ground pork or italian sausage
1 onion
1 can tomato paste
1 small can tomato sauce
12 wide lasagne noodles
1 large can whole tomatoes
tomato juice to liquefy
1 1/2 tbls oregano
salt, pepper to taste
1 clove garlic
3/4 lb Ricotta cheese
1 lb Mozarella cheese
1 can Parmesan cheese
Directions:
Brown meat with onion. Add tomato sauce, paste, and whole tomatoes with garlic and seasonings, simmer for 1 hour.
Layer cooked noodles, sauce, and cheeses, add juice to liquefy. Bake for 45 minutes at 350.
Posted by Bob on Apr 13, 2014 in
Breads From: BBC Recipes
Ingredients
500g/1lb 2oz strong white flour, plus extra for kneading
10g/¼oz salt
1 x 7g sachet of instant yeast
320ml/11½oz cold water
40ml/1½fl oz olive oil, plus extra for kneading
extra oil and flour, for kneading
Preparation method
- Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. Add the oil and 240ml/9fl oz of water.
- Using your hands, mix the ingredients together. Gradually add the remaining water (you may not need it all), until all the flour leaves the side of the bowl and you have a soft, rough dough.
- Pour a little oil onto a clean work surface. Sit the dough on the oil and begin to knead. Do this for 5-10 minutes, or until the dough becomes smooth and silky. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place until tripled in size.
- Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth.
- To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heel of your hands.
- Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size.
- Lightly spray with water and dust with a little flour. Make four diagonal slashes using a sharp knife across the top.
- Preheat the oven to 220/425F/Gas 7 and place a baking tray filled with water on the bottom shelf of the oven – this will create steam when the loaf is baking. Place the loaf on the middle shelf and bake for 25 minutes. After this time lower the heat to 200C/400F/Gas 6 and bake for a further 10 minutes. Remove from the oven and leave to cool on a wire rack.
Posted by Bob on Mar 6, 2014 in
Breads,
Rolls
Ingredients
- 2 tablespoons active dry yeast
- 1 cup warm water, plus
- 2 tablespoons warm water
- 1/3 cup vegetable oil
- 1/4 cup sugar
- 1 egg
- 1 teaspoon salt
- 3 -3 1/2 cups flour
Directions
- In a mixing bowl, dissolve yeast in warm water.
- Add oil and sugar and let stand for 5 minutes.
- Add the egg, salt and enough flour to form a soft dough.
- Turn onto a floured surface and knead until smooth and elastic, about 3 to 5 minutes.
- Do not let rise.
- Divide into 12 pieces and shape each into a ball.
- Place 3″ apart on greased baking sheets.
- Cover and let rest for 10 minutes.
- Bake at 425° for 8 to 12 minutes or until golden brown.
- Remove from pans to wire rack to cool.
Posted by nicki on Mar 4, 2014 in
Nicki's Original Recipe,
Soup This is a great recipe for using up left over broccoli stocks. Read more…
Posted by nicki on Jan 5, 2014 in
Uncategorized This is a good breakfast side dish. Can be made with regular potatoes and more conventional seasonings if desired. Read more…
Posted by nicki on Jan 5, 2014 in
Uncategorized Recipe courtesy of Katie Lee Read more…
Posted by nicki on Jan 5, 2014 in
Uncategorized Recipe courtesy Alton Brown, 2006
Posted by nicki on Nov 26, 2013 in
Uncategorized
Ingredients
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 1 tablespoon Dijon-mayonnaise blend
- 1 garlic clove, minced
- Dash cayenne pepper
- 1 bunch romaine, torn
- Salad croutons and additional grated Parmesan cheese, optional
Directions
- In a small bowl, whisk the first seven ingredients. Place romaine in
- a large bowl. Drizzle with dressing and toss to coat. Serve with
- salad croutons and additional cheese if desired. Yield: 8 servings.
Nutritional Facts: 1 cup (calculated without croutons and additional cheese) equals 73 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 126 mg sodium, 2 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.