Search Results for '("C'

[rottiedogs]

Bread & Butter Pudding a la Gary Rhodes
Submitted by brianjwood on May 19, 2004 at 5:32 am

DESCRIPTION
Bread & Butter Pudding a la Gary Rhodes

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Bread & Butter Pudding srves 6 -8.
12 medium slices white bread; 2 oz unsalted butter, softened; 8 egg yolks; 6 oz caster sugar; 1 vanilla pod,or a few drops of real vanill essence; 10 fl oz milk; 10 fl oz double ream; 1 oz sultanas; 1 oz raisns. Grease a 3 pint pudingbasin with butter. De crust the bread and butter it. Whisk together the yolks and sugar. Split the vanilla pod and put in pan with the milk and cream, and bring to a simmer. Sieve onto the egg yolk/sugar mix, stirring vigourously all the time. Put aside. Arrange the bread in layers, sprinkling the fruit evenly between layers. Finish with a bread layer, but no fruit as it tends to burn. pour the custard mixture over the bread and leave to soak in for 20 mins. Pre heat the oven to 18o degrees C. Place the pudding dish in a dish and pour in warm water to 3/4 level, place both in the oven and cook for 20 - 30 mins, until the custard starts to set - don't over cook. When ready, remove from oven and sprinkle caster sugar liberally and glaze under a grill on medium heat. It's now ready to serve.
Brian (from Gary Rhodes, More Rhodes Around Britain)

[rottiedogs]

Boston Cream Pie
Submitted by brianjwood on September 13, 2002 at 2:48 am

DESCRIPTION
Boston Cream Pie

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
@@@@@
Boston Cream Pie

For the cake
6 Tbsp(90 ml) butter, softened, plus 2 tsp(10 ml)
2 Tbsp(30 ml) all-purpose flour
11/2 cups(375 ml) cake flour (not self-rising)
2 tsp(10 ml) double-acting baking powder
1/4 tsp(1 ml) salt
3/4 cup(180 ml) sugar
2 eggs
1 tsp(5 ml) vanilla extract
1/2 cup milk
For the custard filling:
1/2(125 ml) cup light cream
1/2 cup(125 ml) milk
1/4 cup(60 ml) sugar
A pinch of salt
4 tsp(20 ml) cornstarch (cornflour)
2 eggs, lightly beaten
1/2 tsp(2 ml) vanilla extract
For the chocolate frosting:
3x1oz(28 g) squares semi-sweet chocolate, cut into small bits
2 Tbsp(30 ml) butter
1/4 cup(60 ml) light cream
1/2 cup(125 ml) powdered sugar (confectioner's sugar), sifted
1/2 tsp(2 ml) vanilla extract

Butter and flour the insides of two 9 inch (25 cm) round cake pans. Combine the cake flour, the baking powder, and the salt, and sift them onto a piece of waxed paper or a plate. In a deep bowl cream the 6 tablespoons of butter together with the sugar, beating them until the mixture is light and fluffy. Beat in the two eggs, one at a time, and the vanilla. Beat in 1/3 of the flour mixture until it is thoroughly incorporated, add 1/3 of the milk, and beat until the batter is smooth. Repeat two more times. Divide the batter between the two prepared cake pans and bake in the center of a preheated 375F (190C) oven for about 15 minutes, or until the cake begins to shrink away
from the sides of the pan and the center springs back immediately when poked with a finger. Turn the cakes onto wire racks to cool.
For the filling, combine the cream and half the milk in a saucepan and bring almost to a boil over moderate heat. When bubbles begin to form around the edge of the pan add the sugar and salt and stir until they are dissolved. Remove the pan from heat. Combine the remaining milk and the cornstarch in a bowl and stir to remove lumps. Whisk the two eggs into this mixture, and then add the cream mixture in a thin stream, whisking constantly. Return the contents of the bowl to the saucepan and cook over low heat, stirring constantly, until the custard thickens and is smooth. Remove from heat; over cooking will
make it lumpy. Stir in the vanilla extract and allow to cool to room temperature.
For the frosting, stir the chocolate bits and the butter in a heavy saucepan over low heat until they are completely melted. Remove from the heat and, stirring constantly, add the cream in a thin stream. When this mixture is smooth sift the powdered sugar over the top, and beat vigorously for a minute or two. Stir in the vanilla extract.
To assemble the cake, spread the filling over one of the cakes with a metal spatula, and place the second cake on top. Pour the frosting evenly over the top, allowing it to spill over the sides. One cake
serves 6 to 8
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
@@@@@

[rottiedogs]

Bolognese Bread - Savoury
Submitted by brianjwood on November 17, 2004 at 3:58 am

DESCRIPTION
Bolognese Bread - Savoury

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Bolognese Savory Bread
From Biba Caggiano, chef and owner of Biba in Sacramento, CA

* 2 teaspoons active dry yeast
* pinch of sugar
* 4 cups unbleached all-purpose flour
* 1/3 cup melted lard or olive oil
* 2 ounces thickly sliced pancetta, finely minced
* 2 ounces thickly sliced prosciutto, finely minced
* 1 1/2 teaspoon salt
* 1 large egg, lightly beaten
* generous pinch of coarse salt

In a small bowl, dissolve the yeast in 1/2 cup lukewarm water with the sugar. Let sit for about 10 minutes.

To make the dough by hand, mound the flour on a large wooden board or other work surface. With your fingers, make a well in the center of the flour. Place the dissolved yeast, melted lard or the oil, 1 cup lukewarm water, the pancetta, prosciutto and salt in the well. Stir the ingredients briefly with a fork, then draw the flour, starting with the inside walls of the well, a little at a time into the mixture. When all the flour has been incorporated, knead the dough for 5 to 6 minutes, until smooth and pliable. Shape the dough into a ball.

To make the dough with a food processor: Place the flour, the melted lard or oil, pancetta, prosciutto and salt in the bowl of a food processor fitted with the metal blade and pulse briefly to mix. Add 1 cup lukewarm water and pulse until the dough gathers loosely around the blade. Transfer the dough to a wooden board or other work surface and knead it for a few minutes, until smooth and pliable. Shape the dough into a ball.

Lightly brush the inside of a large bowl with oil. Put the dough into the bowl, cover tightly with plastic wrap, and leave in a warm, draft-free place to rise until doubled in bulk, 1 hour. Lightly oil a 12X14-inch baking sheet. Place the dough in a lightly floured surface and flatten it with your hands. Place the flattened dough on a prepared baking sheet and, with your fingers, starting from the center of the dough, stretch out the dough evenly to cover the baking sheet. Cover with plastic wrap and let it rise in a warm, draft-free place until doubled in volume, about 1 hour.

Preheat the oven to 400F. With a razor blade or a thin, sharp knife, slash a shallow diamond pattern in crisscross all over the dough. Brush the dough lightly with the beaten egg and sprinkle with the course salt. Place the pan on the middle rack of the oven and bake until it reaches a rich, golden brown, 30-35 minutes. Serve hot or at room temperature.

[rottiedogs]

Blueberry Muffins
Submitted by brianjwood on May 11, 2004 at 10:54 am

DESCRIPTION
Blueberry Muffins

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
@@@@@
All-Year Blueberry Corn Muffins
C:Muffins,Cookies&Cakes
S:12 - 16 muffins
N:CDKitchen. There was a bit more batter than I had room for in 12 muffin cups. Makes more like 16 of the largest size I have. Watch the timing, 27 minutes was too long in my oven. I took them out at 22 and some were a bit overdone on the bottom even then.

1 cup buttermilk
2 large eggs
1/4 cup corn oil
1 cup cornmeal
1 cup all purpose flour
1/2 cup packed golden brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 box (12 oz) frozen blueberries; unthawed

Preheat oven to 400F. Line 12-cup muffin pan with muffin papers. Whisk buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl. Add blueberries and toss to coat thoroughly. Add buttermilk mixture and stir just until dry ingredients are moist. Spoon batter into prepared muffin pan. Bake until tester inserted into center of muffins comes out
clean, about 27 minutes. Transfer muffins to rack. Let stand 15 minutes and serve.
@@@@@

[rottiedogs]

Blondie Cake
Submitted by brianjwood on August 02, 2002 at 11:38 am

DESCRIPTION
Blondie Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
For Applebee's regulars, this dessert is a favorite, and the clone has become a top request here at TSR. In a hot skillet comes a delicious slice of white chocolate and walnut cake with a scoop of ice cream on top and warm maple butter sauce drizzled over the top. Ooh, baby! To recreate this pile of pleasure at home you start by making the cake from scratch. For the white chocolate, get a couple of 4-ounce bars or one 8-ounce bar and chop it into chunks. White chocolate chunks work best in this recipe, but you can certainly use white chocolate chips in a pinch. While the blondie cake is baking, whip up the sauce. The sauce will be fluffy at first. But when you're ready to serve the dessert, zap the sauce in the microwave until it's hot and creamy. Pile the decadent thing up in a hot skillet and serve it sizzling to happy, drooling mouths.

Cake
4 egg whites
1/2 cup butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
8 ounces white chocolate (cut into chunks)
1/2 cup chopped walnuts

Sauce
1/2 cup butter, softened
1/2 cup powdered sugar
1/4 cup cream cheese, softened
2 tablespoons maple syrup
1/4 teaspoon salt

8 scoops vanilla ice cream
1/2 cup chopped walnuts

1. Preheat oven to 325 degrees.
2. To make the blondie cake whip the egg whites until they are stiff and form peaks. Add softened butter, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, and vanilla and mix with an electric mixer until smooth. In a separate bowl sift together flour, baking soda, baking powder and 1/4 teaspoon salt. Add the dry ingredients to the wet ingredients and mix well until smooth. Mix in milk. Pour ingredients into a greased 9x13-inch baking pan and bake for 40 to 45 minutes or until cake is golden brown on top. Slice cake into 8 equal slices when cool.
3. While cake bakes, combine all ingredients for the sauce in a medium bowl with an electric mixer.
4. To prepare dessert, heat a skillet in a hot oven for 10 to 15 minutes (you can also serve the dessert on plate). Arrange the cake on the skillet or plate. Heat up the sauce for 30 to 60 seconds in the microwave until hot. Place a scoop of vanilla ice cream on the cake, then drizzle some of the sauce over the top, followed by a tablespoon of chopped walnuts. Serve immediately.

From: http://www.topsecretrecipes.com

Serves 8.

[rottiedogs]

Black Walnut Cinnamon Rolls
Submitted by brianjwood on October 13, 2002 at 7:47 am

DESCRIPTION
Black Walnut Cinnamon Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Nice! I hope you enjoy them.
Cheers, Brian
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm)
http://www.AccuChef.com

Title: Black Walnut Butterscotch Rolls
Categories: Breads,Osg,Rolls
Yield: 1 Servings

2 Yeast cakes
2 c Milk,scalded
1/2 c Sugar
2 t Salt
2 Eggs
7 c Flour,sifted before measur
-ing
6 T Shortening,softened - part
-butter for flavor

Crumble yeast into a bowl, add milk, which has been cooled, sugar, and salt, and well beaten egg. Add all the flour to the liquid at once. Work in shortening, knead gently. Cover with damp cloth, let rise until double in bulk, about 2 hours. Coat bottom of pan with butter, then sugar and walnuts. Roll dough 1/3 inch thick, brush with 2 T. melted butter, 1/2 c. brown sugar, 1/2 c. chopped nuts and cinnamon if desired. Roll up like jelly roll; cut in 1 inch slices. Place cut side down on coated pan. Let rise until almost double in bulk. Bake 20 to 25 minutes in a moderate oven, when done let pan stay over rolls for a minutes to allow butterscotch mixture to run down over
them. Serve upside down.

Note: Moderate oven is 350 - 400 F.

Source: Mrs. John Buss, Baughman Grange, Wayne County, OH

-----

[rottiedogs]

Black Walnut Butterscotch Rolls
Submitted by brianjwood on November 16, 2002 at 7:17 am

DESCRIPTION
Black Walnut Butterscotch Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This was discovered after receiving black walnuts from those Queens Of Kindness, Moomie and Hughlene. I am now hooked on them!(the nuts that is!! But then again, that COULD be M & H too.)
Cheers, Brian

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm)
http://www.AccuChef.com

Title: Black Walnut Butterscotch Rolls
Categories: Breads,Osg,Rolls
Yield: 1 Servings

2 Yeast cakes
2 c Milk,scalded
1/2 c Sugar
2 t Salt
2 Eggs
7 c Flour,sifted before measur
-ing
6 T Shortening,softened - part
-butter for flavor

Crumble yeast into a bowl, add milk, which has been cooled, sugar,and salt, and well beaten egg. Add all the flour to the liquid at once. Work in shortening, knead gently. Cover with damp cloth, let rise until double in bulk, about 2 hours. Coat bottom of pan with butter, then sugar and walnuts. Roll dough 1/3 inch thick, brush with 2 T. melted butter, 1/2 c. brown sugar, 1/2 c. chopped nuts and cinnamon if desired. Roll up like jelly roll; cut in 1 inch slices. Place cut side down on coated pan. Let rise until almost double in bulk. Bake 20 to 25 minutes in a moderate oven, when done let pan stay over rolls for a minutes to allow butterscotch mixture to run down over
them. Serve upside down.

Note: Moderate oven is 350 - 400 F.

Source: Mrs. John Buss, Baughman Grange, Wayne County, OH

[rottiedogs]

Black Midnight Coffee Cake
Submitted by brianjwood on July 11, 2003 at 8:42 am

DESCRIPTION
Black Midnight Coffee Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
"Black Midnight Chocolate Cake"
The Recipe
I'm going to give you the recipes for two different size cakes.

The first one is for a traditional 20cm [ 8 inch] NON-STICK RING TIN,

The second, for making the cake in a larger "Turks Turban" Kugalhof
NON-STICK RING TIN mould.

This mixture is very liquid when it has been mixed and will only cook evenly in a NON-STICK RING TIN.

NEVER...NEVER...Be tempted to Ice and Eat the cake the day you bake it. Always leave it over-night...longer if you can ! [bet you can't]. It really moistens up overnight. When it cools, after baking, place in a tupperware type container or wrap in cling film. Ice the cake the next day.

Because the cake is very liquid when mixed...SPRAY your tin WELL with the usual baking tin sprays. It will not come out of the tin if you don't.
Also, the recipe is not suitable to microwave.
Standard 20cm [ 8 inch] Cake: Pre-heat your oven (temperatures below).
Sift the following ingredients into a cake mixer bowl:

1 3/4 cups Flour.
1 3/4 cups Sugar.
1 1/2 teaspoons baking soda.
1 teaspoon baking powder.
3/4 cup cocoa..
1/2 teaspoon salt.
Add the following to the dry ingredients, strictly in order, mixing after each.
3/4 cup milk.
2 eggs.
1 teaspoon vanilla essence.
1/3 cup vegetable oil ie. sunflower etc. [NOT OLIVE OR PEANUT ETC.].
3/4 cup cold instant coffee, [Just place 1 teaspoon instant coffee granules in luke warm water].
Pour into sprayed ring tin. Cook for approx. 30 mins. at 170 deg.C [335 deg. F] in a fan forced oven. A conventional oven will require approx. 40 mins. at 180 deg.C
[375 deg.F] Test with a cake tester, [knitting needle]. It is done when the tester comes out clean. Leave for 10 minutes before removing from the tin.
Larger Turks Turban, Kulgalhof Mould Cake: Pre-heat your oven.

Add the following to the dry ingredients, strictly in order, mixing after each.

2 cups flour.
2 cups sugar.
2 teaspoons baking soda.
1 teaspoon baking powder.
3/4 cup cocoa.
1 teaspoon salt.
Add the following to the dry ingredients, strictly in order, mixing after each.
1 cup milk.
2 eggs.
1 teaspoon vanilla essence.
1/2 cup vegetable oil ie sunflower etc. [NOT OLIVE OR PEANUT, ETC].
1 cup cold instant coffee, [Just place 1 teaspoon coffee granules in water].
Mix the above well, starting slowly. Pour into sprayed ring tin. Cook for approx. 40 mins. at 170deg. C [335 deg.F] in a fan forced oven. A conventional oven will require approx. 50 mins. at 180 deg.C [375 deg.F] Test with a cake tester [knitting needle]. It is done when the tester comes out clean. Leave for 10 minutes before removing from the tin.
"Chocolate Desert Sauce" [YUM !]

2 cups of Milk
20 gms. [3 tablespoons / 1/2 oz.] Cornflour
20 gms. [1/4 cup / 1/2 oz.] Cocoa
10 gms. [1/4 oz] Butter
130 gms. [2/3 cup / 4 1/2 oz.] Sugar
Dissolve cornflour in a small amount of the milk.
Dissolve cocoa in a small amount of hot water.
Add both to the balance of the milk and slowly boil, [stirring].
Take off the heat, add the butter & sugar and stir until dissolved.
Pour over portions of the "Black Midnight Cake", with ice-cream, as a desert.
"Chocolate Frosting" [Icing]
1 1/2 cups of Icing [frosting] Sugar.
2 Tablespoons Cocoa.
10 gms / 1/4 oz Butter, softened.
1 teaspoon vanilla essence [optional].
Milk to Mix.
Combine the above together using the milk to mix.
Add the milk VERY SLOWLY, in small amounts at a time, when mixing.
When the desired consistency is achieved, beat a little longer.
Ice cake using a knife. Dip the knife in hot water occasionally to make spreading the frosting easier.

[rottiedogs]

Black Magic Cake
Submitted by brianjwood on March 08, 2004 at 5:28 am

DESCRIPTION
Black Magic Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
For Kathy and Chelsea

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Black Magic Cake
Categories: Chocolate Cakes
Yield: 16 Servings

1 3/4 c Flour,Unbleached, Sifted
2 c Sugar
3/4 c Cocoa,Baking
2 t Baking Soda
1 t Baking Powder
1 t Salt
2 Eggs,Large
1/2 c Vegetable Oil
1 c Coffee,Black, Strong
1 c Buttermilk
1 t Vanilla Extract
----- HUNDRED DOLLAR FROSTING ========
1/4 c Butter (Or Regular
-Margarine)
3 oz Semisweet Chocolate,3 blocks
1 Egg,Large
2 c Confectioners' Sugar
1 T Vanilla
1 T Lemon Juice
1 c Walnuts,Chopped

Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares.

HUNDRED DOLLAR FROSTING:
Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners' sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing.

[rottiedogs]

Bernard Clayton’s Rye Bread
Submitted by brianjwood on March 24, 2004 at 6:15 am

DESCRIPTION
Bernard Clayton's Rye Bread

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
It seems long and complicated, but the results are worth the effort. I've only made this twice, the second was much better than the first as my understanding improved!
Cheers, Brian
PAIN SEIGLE + RYE BREAD
[THREE l-POUND LOAVES]
There are several unusual things about this typically French loaf of rye bread. There are two starters. The first is boosted into life with a small portion (1 teaspoon) of yeast, which begets a larger starter or sponge, which, in turn, begets the dough. Unlike most other rye loaves, which get most of their flavour and colour from dark molasses or brown sugar (and even chocolate), there is no sugar in this recipe.
Fermentation is what rye flour does best - one whiff of the batter bubbling under the plastic wrap pulled over the bowl will tell you just how potent this brew is.
It is a pity that another of rye's characteristics is its stickiness, which often discourages the new home baker from preparing one of the truly fine loaves. Use a dough scraper as an extension of your hand to work and knead the dough in its early stages. Later, with your hands, keep a sprinkle of rye or white flour between the dough and the hands and work surface.
Caraway seeds are synonymous with rye bread to many, but not among the boulangers with whom I have talked in France. However, there is no reason a sprinkle of caraway seeds in the dough or across the crust could not be added if that is part of your rye flavour.
This is also the dough for a delicious rye roll studded with raisins, le benoiton. Directions for using a portion of this recipe for rolls follow on page 103.
INGREDIENTS Starter:
1 cup rye flour
1 teaspoon d ry yeast
1 cup warm water (105°115°)
Sponge:
All of the starter
1 1/4 cups warm water (105°-115°) 1 cup all-purpose flour 1 1/2 cups rye flour
Dough:
All of the sponge
1/2 cup warm water (105°-115°) 1 tablespoon salt
2 1/2 cups rye flour, approximately 1 cup all-purpose flour
Glaze:
1 egg yolk
1 tablespoon milk

.
BAKING SHEET One baking sheet, greased or Teflon.
PREPARATION Starter: At least 12 hours before preparing, mix flour, yeast, and water in a small bowl, cover with plastic wrap, and put aside in an undisturbed place at room temperature (70-75°) for not less than 5 hours. More time, up to 24 to 36 hours, will give a slightly more fermented taste to final dough.
Sponge: Remove plastic wrap and stir down starter. Add warm water and all-purpose and rye flours. Blend well and re-cover bowl for minimum of 7 hours at room temperature (70°-75°). As for the starter, a long rising period is desirable if you like your rye tangy and flavourful.
Dough: On bake day, pour all of the sponge into a large bowl. Add warm water, salt, and 1 cup each rye and all-purpose flours. Stir to develop a heavy mass that will cling tenaciously to scraper or wooden spoon. Add the additional rye flour until it is a shaggy mass that can be turned out on the work surface.
KNEADING (approx 5 mins)A basic rye dough does not need the longer kneading that an all white dough demands. Use a dough scraper or putty knife to turn and knead dough through its earliest period. Throw down liberal sprinkles of flour if moisture breaks through the surface of the dough. Continue kneading and working the dough. It will gradually lose its stickiness and become soft and elastic. In a rush to overcome the stickiness, don't overload the dough with flour so that it becomes so heavy and dense it defeats the leavening effect of the yeast. But don't skimp on flour so that the dough is slack and cannot hold its shape on the baking sheet.
FIRST RISING (about 40 mins)Place the dough in a greased bowl, cover tightly with plastic wrap, and leave at room temperature (70°-75°).
SHAPING Uncover bowl and punch down dough. Turn onto a flour-dusted work surface and knead for a moment or two to press out the bubbles.
(Rye breads take several forms in France. Monsieur Bichet favoured eight cuts with a razor radiating from the top of a round loaf. In the oven, the bread expanded beautifully along these lines. He also circled the top third of a raised round loaf with a razor cut that gave an attractive accent to its roundness. )
Divide the dough, which will weigh about 3 pounds, into 3 pieces. (See instructions on les benoitons, page 103, if you want to put aside a portion of this dough for raisin rolls) Shape each of the 3 pieces into a round ball, pulling down with cupped hands to keep the surface of the dough taut.

SECOND RISING 9about 25 mins)Place each loaf on the baking sheet and cover with wax paper. Put in an undisturbed place at room temperature (70-75°).
BAKING 400 degrees F; 45 minutes
Uncover loaves. For star effect, make 8 radiating cuts about 1/4 inch deep from the top of the raised loaf down the sides to within an inch of the baking sheet.
The other design is created by cutting a circle around the top of the round loaf with a razor blade-about 1/4 inch deep.
Brush loaves with egg-milk glaze and place in oven.
Midway through baking period turn the baking sheet around so that the loaves are exposed equally to temperature variations in the oven.
Bread is done when the bottom crust sounds hollow when tapped with the forefinger.
FINAL STEP Place on metal rack to cool. Freezes well. Sliced, it makes a fine sandwich companion with ham, beef, or cheese. Goes well with soups, too.

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Beef Shanks With Root Vegetables (Crockpot)
Submitted by brianjwood on October 16, 2002 at 9:03 am

DESCRIPTION
Beef Shanks with Root Vegetables (crockpot)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is the kind of autumn/winter dish I love. I would serve dumplins with it, probably herbed.
Cheers, Brian

6 med carrots, cut in half crosswise, then cut in quarters lengthwise
2 med onions, cut in eighths
2 med turnips, peeled and cut into 1/2" sticks
1 med rutabaga (8-10 oz) peeled and cut in 1/2" sticks
3 med thin skinned potatoes, cut lengthwise into 6ths
1 bay leaf
1/2 tsp EACH dry thyme and coarse ground pepper
4 meaty slices beef shank, 1" thick (2 to 21/2 lb total)
2-3 tbls flour
1 c. beef broth
2 tbls cornstarch blended with 2 tbls water
salt to taste

In 5qt or larger slow cooker, combine carrots, onions, turnips,
rutabaga (swede), potatoes, bay leaf, pepper and thyme. Coat beef shanks with flour, place on top of veggies in a single layer. Pour in broth. Cover and cook at low setting til beef is so tender it pulls away from bones (9-10 hrs).
Carefully lift beef and veggies to warm deep platter and keep warm. Skim and discard fat from cooking liquid, then blend in cornstarch mixture. Increase heat setting to high; cover and cook, stirring 2-3 times, until sauce is thickened (10-12 min). Season to taste with salt. Spoon a little of the sauce over beef and veggies. Serve remaining sauce in a bowl to add to taste.

[rottiedogs]

Beef And Pak Choi
Submitted by brianjwood on August 02, 2002 at 5:34 am

DESCRIPTION
Beef & Pak Choi

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Beef & Pak Choi (aka Bok Choy)

1 large head of pak choy, torn into large pieces; 2 tbsps vegetable oil; 2 cloves garlic, crushed; 1lb 2 oz rump or fillet steak, cut in thin strips (pop in the freezer for 1 –3 hours until really firm. It slices thinly and easily then); 6 oz mange tout (snow) peas, trimmed; 6 spring onions (scallions) chopped; 6 oz baby, or dwarf sweet corn; 2 red bell peppers, thinly sliced (deseeded etc); 2 tbsp oyster sauce; 1 tbsp fish sauce (nam plah); 1 tbsp sugar; rice or noodles to accompany.

Steam the pak choy until just tender – keep warm; heat oil in wok/skillet to medium high, add the garlic and steak strips, stir fry until browned, 1 –2 minutes; add the snow peas, corn, spring onions, peppers, oyster and fish sauce, and sugar and mix well. Stir fry for a further 2 – 3 minutes until veggies are al dente, tender but crisp ( I would take the beef out before frying the veggies, and return about 1 minute before veggies are done). Arrange pak choy leaves on a heated serving dish, arrange the stir fry on top, serve immediately with noodles/rice.

[rottiedogs]

BBQ Selection
Submitted by brianjwood on May 08, 2004 at 5:51 am

DESCRIPTION
BBQ Selection

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Bar-B-Q Secret Thai Shrimp
Categories: Seafood,Barbeque
Yield: 4 Servings

2 3/16 lb Black Tiger Shrimp,shell on
Spicy Thai Dressing

Commercial Thai Sauce preparations are available such as
"President's Choice - Spicy Thai Dressing" (in Canada). In a stainless steel or ceramic bowl, marinate the Shell-on Black Tiger Shrimp (rinsed if defrosted)for 1-1/2 to 2 hours in sufficient Thai sauce to cover. Do not marinate longer or shrimp will start to cook in the marinate and take on a rubbery
texture. Barbecue shrimp in shells over hot coals 3-4 minutes each side. The shells keep the meat moist. Serve immediately with a suitable dipping sauce.

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Barbecued Chicken Wings - Peak Gai Yang *
Categories: Barbeque
Yield: 4 Servings

1 1/2 lb Chicken Wings
1 t Salt
1/4 c Lemon Grass,Chopped
8 Cloves Garlic,Chopped
1/2 t White Pepper
1/4 c Cilantro Root Or,,Minced
-Coriander Root
1 t Tumeric

This is a favorite barbecue recipe. The enticing aroma of the
sizzling meat on the grill makes it very popular with the street vendors' clientele.
------------------------------------------------------------------------
-
Combine all the marinade ingredients and marinate the chicken wings overnight. Barbecue the wings over medium coals for 5 to 7 minutes on each side until they are cooked through and golden brown. Serve with steamed sticky rice.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Barbecued Vietnamese Five-Spice Cornish Game Hens
Categories: Barbeque
Yield: 4 Servings

4 Cornish game hens (14 ounces
-each)
4 Garlic cloves
2 Shallots,or 3 green onions,
-white part only
1 1/2 T Sugar
1/2 t Salt
1/4 t Black pepper
1/2 t Five spice powder
1 1/2 T Vietnamese fish sauce
-(nouc mam)
1 1/2 T Light soy sauce
1 1/2 T Dry sherry

This aromatic barbecued game hen can be easily served Western
style with rice, cole slaw or a green salad. [But it would be better with Thai cucumber salad or Vietnamese carrot salad. Mmmm... S.C.] Halve the hens through the breast. Flatten with the palm of your hand. In a mortar or food processor, pound or mince garlic, shallots and sugar. Add remaining ingredients and mix thoroughly. Pour mixture over hens; marinate for at least 2 hours or overnight in refrigerator. Set hens, skin-side down, on grill and barbecue over medium coals for 15 minutes. Turn and barbecue 15 minutes longer or until they are thoroughly cooked. Serve with Nuoc Cham dipping sauce.

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Barbequed Garlic Chicken
Categories: Barbeque
Yield: 6 Servings

3 lb Roasting Chicken
3 t Garlic,chopped
2 t Salt
2 T Black Peppercorns
1 c Fresh Coriander,chopped
2 T Lime Juice
Tomatoes
Scallions

Cut chicken in half lengthwise, and remove bones, if desired. Crush the garlic with salt into a smooth puree. Coarsely crush the peppercorns with a mortar and pedestal or blender. Combine in a flat dish with the coriander, and lime juice. Rub the mixture well into the chicken on all sides, cover and refrigerate overnight or at least one hour. BBQ chicken over
glowing coals, turning about every 5 minutes, until chicken is no longer pink and the skin is crisp. Garnish with tomatoes and curls of scallions. Serve with a salad of cucumber, scallions and tomatoes, seasoned with lime and salt.

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Barbequed Pork Ribs/Currant Glaze
Categories: Pork,Barbeque
Yield: 4 Servings

1 t ginger,Ground
1 t coriander,Ground
1/2 t Paprika
1/4 t Pepper
1 t Salt
3 lb Pork loin back ribs or
1 1/2 lb Spareribs
----- GLAZE ==========================
1/2 c Red currant jelly
3 T Orange juice
1 T Lemon juice
1 T Dijon mustard
Thin orange slices,garnish

Combine the first five ingredients and rub onth the meaty side of
the ribs. Cover and refrigerate for 2 hours. An hour or so before serving, start cooking ribs 10 to 12" from coals (or under broiler) turning from time to time. Pork will take 60 to 70 minutes to cook depending on the thickness. Meanwhile, heat to combine red currant jelly, orange and lemon juice with mustard. Brush ribs with the glaze during the last 15 minutes
of cooking. Garnish with orange slices.

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Bbq Pork Ribs W/Apricot-Chutney Glaze
Categories: Barbecue
Yield: 4 Servings

4 lb Pork backrib,4 - full racks
1 Orange
14 oz Apricots,drained
1/4 c Honey
1/3 c Chutney,finely chopped
1 t Lemon rind,grated
2 T Lemon juice
1/3 c Tomato puree
1 ea garlic,minced
1/2 t Salt
1 lg Onion

[Note: From Big Oven ]
Several hours before cooking meat, cut orange in half. Rub juice on each rack of ribs. Allow to marinate until cooking time. 2) Combine all other ingredients. Bring to simmer in a small saucepan. Simmer for 2 minutes. Remove from heat. Set aside to cool. 3) Prepare barbecue coals. When ready brush ribs with sauce. Grill 35 - 45 minutes in all, Start ribs rounded-
side up; turning ribs every 10 minutes. Brush with sauce frequently. 4) When cooked through, and sides are crisp and glazed, remove from fire. Serve one rack per person. Per serving: 993 Calories; 66g Fat (61% calories from
fat);
47g Protein; 50g Carbohydrate; 224mg Cholesterol; 566mg Sodium Recipe
by:
Ron West Posted to Bakery-Shoppe Digest V1 #526 by Ron West on Jan 24,
1998

[rottiedogs]

Bavarian Pork Chops
Submitted by brianjwood on September 05, 2002 at 6:46 am

DESCRIPTION
Bavarian Pork Chops

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
@@@@@
Bavarian Pork Chops

4–6 thick pork loin chops, lightly pounded
1 Tbs(15 ml) caraway seeds
Salt and freshly ground pepper to taste
Flour for dredging
3 Tbs(45 ml) butter
3 sweet gherkins, chopped
2 stalks celery, chopped
1 large carrot, chopped
1 large onion, chopped
1 large knockwurst, sliced
1 cup(250 ml) beef stock
3-4 large potatoes, peeled and sliced
3 tomatoes, chopped

Season the pork chops with about half the caraway seeds, salt, and pepper, and coat lightly with flour. Heat the butter in a large heavy skillet and brown the pork chops on both sides. Remove the chops from the skillet and add the gherkins, celery, carrot, onion, knockwurst,and remaining caraway seeds. Return the chops to the skillet and add the beef broth. Cover the chops with a layer of potatoes and top with the tomatoes. Simmer tightly covered over low heat until the meat is tender, 30 to 45 minutes. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
@@@@@

[rottiedogs]

Bass With Avocado Sauce
Submitted by brianjwood on August 09, 2002 at 7:30 am

DESCRIPTION
Bass With Avocado Sauce

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I haven't actually cooked this yet, so I can't really comment. It looks good though, and I will do it soon.

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Bass With Avocado Sauce

Yield: 4 Servings

1 small ripe Avocado,coarsely chopped
1/4 c Skim Milk
1 T Lime Juice
1 clove Garlic, minced
1 ds Hot Sauce (or to taste)
2 T Lemon Juice
1 T Light Soy Sauce
1 t Lemon Rind,grated
1 t Dijon Mustard
16 oz Bass Fillets
1/3 c Fine Bread Crumbs,Dry
Vegetable cooking spray

Combine the first 5 ingredients in a blender; cover and process
until smooth. Set mixture aside.
Combine lemon juice and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture, and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 450F for 7 minutes; turn fillets over, and bake an additional 7 minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, and top with avocado sauce.

Alternate Fish: Jumbo Cod, Orange Roughy, Grouper.

Per Serving: Calories: 193, Protein: 23.6 g, Carbohydrate: 10 g, Fat:
6 g, Cholesterol: 63 mg, Sodium: 332 mg.

Source: Safeway's Nutritional Awareness Program Typed by Katherine
Smith