 |
 |
|
|
| |
| |
| |
|
|
|
| Recipes Planner |
| Free Online Recipe for all seasons Appetizers, Burger,Cake,Chicken,Dressing,Noodle, Rice bowl,Salad,Soup,Turkish,Spreads and Filling. |
| Language: English |
| RSS Feeds for this Blog |
|
Statistics |
| Unique Visitors: 0 |
| Total Unique Visitors: 48301 |
| Visitors Out: 368 |
| Total Visitors Out: 13761 |
|
|
|
| |
|
|
| |
|
| Bread Recipes - MONASTERY OATMEAL LOAF |
| 2009-04-02 00:14:34 |
Ingredients:1 package active dry yeast3 to 3 1/2 cups whole wheat flour2 tablespoons sugar1/2 cup warm water,1 teaspoon salt6 tablespoons butter or margarine, melted3 cups milk, scalded and cooled to 105°F.-115°F.4 cups rolled oats, quick or old-fashioned3 cups bread flour or all-purpose flourAdditional rolled oats for tops of loavesProcedures:In large mixing bowl, dissolve yeast and sugar in warm water. Letstand 5 minutes until yeast foams. Add milk, bread flour, and 3 cupsof the whole wheat flour. Mix until dough is smooth, then cover andlet rise 1 hour or until doubled. Sprinkle salt over. Mix melted butterand oats and stir into the dough. Sprinkle remaining whole wheatflour onto board and turn dough out onto it. Let stand 10 minutes.Meanwhile, wash bowl and lightly grease it. Knead ...
|
| |
|
| Bread Recipes - OLD-FASHIONED OATMEAL BREAD |
| 2009-04-02 00:13:59 |
Ingredients:2/3 cup old-fashioned rolled oats1 teaspoon salt1 package active dry yeast2 cups boiling water1/4 cup warm water,105° F.-1150 F.1/2 cup nonfat dry milk1/2 cup tightly packed light brown sugar1 teaspoon sugar5 to 5 1/2 cups unbleached all-purpose flour1/4 cup butter or vegetable oilProcedures:In large mixing bowl, mix oats and boiling water; stir and let stand 30minutes. Add dry milk, brown sugar, butter, and salt. In custard cup,dissolve yeast in warm water; add sugar and let stand 5 minutes untilyeast foams. When oat mixture has cooled to 105° F.-1150 F., addyeast. Stir in all-purpose flour slowly to make a stiff dough. Let rest 15minutes. Turn out onto lightly floured surface and knead for 10 minutesuntil dough is smooth and satiny. Wash bowl, grease it, and adddough to bow...
|
| |
|
| Bread Recipes - RICE FLOUR and BANANA BREAD |
| 2009-04-02 00:13:20 |
Ingredients:l/3 cup butter,1 teaspoon baking powder2/3 cup sugar1/2 teaspoon baking soda2 eggs1/2 teaspoon salt3 tablespoons buttermilk1 cup mashed ripe bananas1 teaspoon lemon extract1 cup toasted flaked coconut2 cups brown or white rice flourProcedures:In large mixing bowl, cream butter and sugar; beat in eggs, one at atime. Stir in the buttermilk and lemon extract. Stir rice flour, bakingpowder, soda, and salt together and add to the mixture along with thebananas; beat until well blended. Fold in the coconut. Turn into 2greased 5l/2 x 3-inch loaf pans. Preheat oven to 350° F. Bake 50 to 55minutes or until a toothpick inserted in the center comes out clean.Remove from pans and cool on wire racks.MAKES 2 SMALL LOAVES...
|
| |
|
| Bread Recipes - FIG-BANANA WHEAT BREAD |
| 2009-04-02 00:09:07 |
Ingredients:1 cup sugar1 tablespoon fresh lemon juice1/2 cup butter, at room temperature2 cups whole wheat flour2 teaspoons baking powder2 eggs1 teaspoon baking soda1 1/2 cups (3 to 4 medium) mashed ripe bananas1/2 teaspoon salt1 cup chopped dried figsProcedures:In large mixing bowl, cream sugar with butter until blended andsmooth; add eggs and beat until light; stir in bananas and lemon juice.Stir flour, baking powder, soda, and salt together. Add to creamedmixture. Stir in figs.Grease one 9 x 5-inch loaf pan or 4 small, 5 1/2 x 3-inch loafpans. Turn mixture ino pans. Preheat oven to 350° F. Bake large loafabout 1 hour or until toothpick inserted in the center comes out clean;bake smaller loaves for 30 minutes. Remove from pan or pans andcool on rack.MAKES 1 LARGE LOAF OR 4 SMALL LOAVES...
|
| |
|
| Bread Recipes - PUMPKIN WHEAT BREAD |
| 2009-04-01 23:44:35 |
Ingredients:l 1/2 ups unbleached all-purpose flour1/2 teaspoon baking powder 1 cup canned pumpkin1/2 cup whole wheat flour1/2 cup butter, melted1 cup well-packed brown sugar2 eggs1 1/2 teaspoons pumpkin pie spice1/2 cup chopped pitted dates1/2 cup chopped walnuts and1 teaspoon baking soda pecans3/4 teaspoon saltProcedures:In large mixing bowl, blend the flours, brown sugar, pie spice, soda,salt, and baking powder. In smaller bowl, blend the pumpkin, butter,and eggs. Pour liquid ingredients over dry ingredients and stir justuntil dry ingredients are moistened. Add dates and nuts. Grease one 9x 5-inch baking pan or three 5% x 3-inch loaf pans. Turn batter intopans. Preheat oven to 350° F. Bake until tester inserted in the centercomes out clean—about 1 hour for large loaf or 30 ...
|
| |
|
| Gluten Free Recipes - Shrimp Stock |
| 2009-03-31 09:37:12 |
Ingredients:2 tablespoons canola oil1 rib celery, roughly chopped1 small onion, chopped1 small carrot, roughly choppedShells from 1½ pounds medium shrimp½ cup white wine7 cups water3 whole black peppercorns1 bay leaf1 teaspoon chopped fresh thyme or ½ teaspoon driedProcedures:1. In a 3-quart saucepan or stockpot, heat the oilover medium-high heat. Add the celery, onion,and carrot and cook about 5 minutes, or until thevegetables are slightly softened. Then, add theshrimp shells and cook, stirring constantly, untilshells are pink and fragrant.2. Add the wine and cook until reduced by half.Add water, peppercorns, bay leaf, and thyme.Bring to a boil and immediately reduce heat tolow. Simmer 30 to 45 minutes, uncovered, or untilreduced by one-third or to about 5 cups.3. Strain the mixture...
|
| |
|
| Gluten Free Recipes - Chicken Broth |
| 2009-03-31 09:35:10 |
Ingredients:16 cups waterBones of 1 chicken with some meat left on, fatty parts cut off1 small onion, halved3 medium tomatoes2 ribs celery1 whole carrot1½ tablespoons salt, or to taste1 tablespoon tomato paste (optional)6 whole black peppercorns1 tablespoon chopped fresh parsley or 2 teaspoons dried1 tablespoon chopped fresh thyme or 2 teaspoons dried½ teaspoon poultry seasoning6 dill seedsProcedures:1. Fill a 6-quart stockpot with water and add allthe ingredients.2. Bring the water to a boil slowly over medium heat(coming to a boil too quickly produces foam andcloudy broth). Quickly turn heat down to low whenit starts to boil and simmer, covered, 2 hours.3. Strain the mixture through a sieve and ladleinto freezer-safe containers. Refrigerate until cool,then remove fat. Freeze, l...
|
| |
|
| Appetizers - Swedish Meat Balls |
| 2009-03-27 01:46:01 |
Ingredients:2 lb Ground Beef1 cup Bread Crumbs2 Eggs1 tsp Dill SeedSalt and Pepper1 bottle Open Pit (regular) BBQ SauceCatsup (Optional)Procedures:Combine all ingredients except sauce and mix well. Form intobite size balls and brown, using a spoon to turn them. After allmeat balls are browned, pour off all drippings. Add the BBQsauce, and about half of the same bottle of water. If sauce seemstoo weak, add catsup. Simmer for 20 minutes. For better flavor,prepare them a day ahead of time and refrigerate overnight,reheat for serving. Make 100 meat balls....
|
| |
|
| Appetizers - Tomato Pepper Relish |
| 2009-03-27 01:42:51 |
Ingredients:4 cups ripe Tomatoes-chopped4 cups Onions-chopped4 cups Celery-chopped4 red Peppers-chopped4 green Peppers-chopped1/2 cup Salt4 cups Vinegar4 cups Sugar2 tsp Celery Seed1/3 cup Mustard SeedProcedures:Mix all together. Let stand overnight. Drain. Boil about 5 minutes.Pour in jars and seal....
|
| |
|
| Appetizers - Kraut Relish |
| 2009-03-27 01:41:20 |
Ingredients:1/2 cup Sugar1/2 cup Vinegarone 16 oz can Sauerkraut, drained and chopped1 cup diced Celery1 cup diced Green Pepper1 cup diced Onionone 2 oz jar Pimento, drained and choppedProcedures:Heat vinegar and sugar. Cool-combine all ingredients-chill....
|
| |
|
| |
 |
|
| |
| |
|
 |
