Wednesday, May 26, 2010

NY Times no-kneed bread

3 C all purpose or bread flour
1/4 tsp instant yeast
1 1/4 tsp salt
cornmeal or wheat bran as needed

In a lg bowl combine flour, yeast and salt.  Add 1 5/8 c water.  Stir until blended.  Dough will be shaggy and sticky.  Cover bowl with plastic wrap.  Let dough rest for 12-18 hours at room temp (70*). 
Dough is ready when its surface is dotted with bubbles.  Lightly flour a work surface and place dough on it.  Sprinkle with a little more flour and fold it over on itself once or twice.  Cover loosely with plastic wrap and let sit 15 minutes.
Using just enough flour to keep dough from sticking to your fingers, gently and quickly shape dough into a ball.  Generously coat a cotton towel (not terry cloth) with flour, cornmeal or wheat bran.  Place dough seam side down onto towel.  Sprinkle with more flour, cornmeal or wheat bran.  Cover with another cotton towel.  Let rise another 2 hours.  Dough will more than double in size and will not readily spring back with poked with a finger.
At least half an hour before the dough is ready, heat oven to 450*.  Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When dough is ready carefully remove pot from oven.  Slide you hand under towel and turn dough over into pot, seam side up.  (it may look a mess, but that's okay).  Shake pan once or twice if dough is unevenly distributed.  Cover with lid and bake 30 minutes.  Remove lid and bake another 15 to 30 minutes (until loaf is browned).  Cool on a rack.

Smell of Christmas Pot Pourri

2 or 3 bay leaves
2 cinnamon sticks
1 tsp allspice
1 tsp caraway seeds
1 tsp whole cloves
4 cups water
Simmer in saucepan, as water evaporates, just add more

IHOP Country Griddle Cakes

non-stick spray
1 1/4 c flour
1 1/2 c buttermilk
1/3 c instant cream of wheat (dry)
1 egg
1/3 c sugar
1 tsp baking powder
1 tsp baking soda
1/4 c veg. oil
1/2 tsp salt

Mix all ingredients together in a large bowl.  Cook as you would any other pancake.

Chicken and Broccoli Casserole

broccoli florettes - 2 bunches, separated
3 carrots, diagonally sliced
2 or 3 chicken breasts cut into chunks
1c light mayo
1 can cream of mushroom or cream of chicken soup
1 tbsp lemon juice
1 tsp curry - or to taste
grated cheese

Layer chicken and veggies.  Mix remaining ingredients in a separate bowl and pour over chicken and veggies.  Bake at 350* for 25 minutes.  Sprinkle grated cheese over casserole just before it is done and melt cheese over just before serving.

Wild Rice and Turkey Casserole

2 C cut up cooked turkey or chicken
2 1/4 C boiling water
1/3 C milk
1 small chopped onion (1/4 c)
1 can condensed cream of mushroom soup
1 pkg seasoned long grain and wild rice.

Mix everything together in a casserole dish.  Cover and bake at 350* for 45-50 minutes, or until rice is tender.  Uncover and bake 15 minutes more, until liquid is absorbed.

Cold Pizza

1 pillsbury jumbo crescent roll
1 large philadelphia cream cheese
1 pkg of club house ranch mix
1/3 cup mayo
salad toppings
shredded cheese

Lay squares of crescent roll flat on pizza sheet and press seams together.  Bake at 350* until golden brown.  Remove and let cool.
Mix cream cheese, mayo and ranch dressing together.  Spread over crust when cooled. 
Add salad toppings and cheese.  Refrigerate (up to 2 days)

Chocolatey Chocolate Chip Cookies

The ultimate triple chocolate cookie!  Warning!  they are addictive!

1 2/3 C all-purpose flour
1/3 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 c margarine
3/4 c packed brown sugar
1/2 c white sugar
1 egg
2 tsp vanilla
1 cup chocolate chips
1 cup white chocolate chips
1 cup coarsely chopped pecans

Stir together flour, cocoa, baking soda and salt.  Set aside.  Cream margaine in a large mixing bowl at medium speed until light.  Gradually beat in brown and white sugars, egg and vanilla until smooth.  Blend in dry ingredients on low speed.  Mix well.  Stir in chocolate chips and nuts.  Drop dough by spoonfuls, 2" apart onto ungreased baking sheet.  Bake at 375* for 8 to 10 minutes, or until set.  Cook on baking sheet 1 minute, then remove from sheet and cool completely.

Sylvia's 100 Cookies

1 C oil
1 C butter
1 C white sugar
1 C brown sugar
1 egg
3 1/2 C flour
1 C coconut
1 tsp soda
2 tsp cream of tartar
1/2 tsp salt
1 C oatmeal
1 C rice krispies

Mix 1st 5 ingredients.  Add dry ingredients and vanilla.  Drop from tsp onto cookie sheet.  Bake at 350* for 8-10 minutes

Marilyn's Pizza Bread

This is a loaf of bread, not a bread dough.  Very yummy!

2 2/3 C tomato juice (or V8) - room temp.
5 tbsp veg oil
2 eggs
2/3 cup parm. cheese
2 tbsp basil
1 1/2 tsp oregano
1/4 cup sugar
2 tsp salt
2 tsp garlic powder
2 tsp onion powder
2 tbsp instant yeast
7 cups flour

Mix.  Knead 8 minutes.  Raise once in bowl and once in pans.  Makes 3 lg or 3 med loaves.  Bake at 350* until done (20-30 minutes).

Onion Rings

This was given to me by a Weight Watchers leader, 4 servings, 4 points per serving

1/4 cup flour
1/4 tsp garlic powder
1/4 tsp dry mustard
1/4 tsp salt
2 large onions, sliced into 1/4 inch rounds
1/2 cup buttermilk
1 cup seasoned bread crumbs
1 serving cooking spray, olive oil flavored to coat onions

Preheat oven to 400*.  Coat a large baking sheet with spray.  Combine dry ingredients, except crumbs.  Add onion and toss to coat.  Pour buttermilk into a bowl, add onions, toss to coat.  Place crumbs into a separate bowl or bag.  Add onions and toss to coat.  Bake until golden brown, 35 minutes.

Samosa Filling

4-5 potatoes, cooked and mashed
4 tbsp oil
1 onion, chopped
1 cup peas
1 tbsp grated ginger
1 chili, chopped
3 tbsp chopped cilantro
3 tbsp water
1 1/2 tbsp salt
1 tsp ground corriander
1 tsp garam masala
1 tsp ground cumin
1/4 tsp cayenne
2 tbsp lemon juice

Cook everything up together, use to fill samosas (can use filo as casing)

Emeril's Essence

5 tbsp paprika
1/4 C salt
1/4 C garlic powder
2 tbsp pepper
2 tbsp onion powder
2 tbsp cayenne
2 tbsp oregano
2 tbsp thyme

Mix together.  BAM!

Auntie Sue's Yorkshire Pudding

I may have posted this one before, I don't remember.

1C flour
1C milk
3 Eggs
1 tsp butter
dash of salt

Mix altogether.  Spray muffin tins with Pam.  Bake at 425* until done.  Works best if ingredients are cooled in the fridge while the over is heating.

Mom's ideas for turkey leftovers

1. Chow Mein

2. Shepherd's Pie - using turkey for the base and mashed yams for the top.  Follow the normal recipe for sheperd's pie.

3. Turkey Loaf - Cook and stir for 1 min 1 1/2 tbsp grated onion in 1 tbsp butter.  Add to it 2 C cooked turkey, 3/4 tsp salt, 1 cup cracker or bread crumbs, 3/4 C gravy or stock, 3/4 C milk, 2 beaten eggs, 1/2 C chopped celery.
Place in a well greased loaf pan.  Bake 50 mins at 350*.  Place loaf pan in a pan of hot water while baking.

Emptying my recipe box

I've got an over-stuffed recipe box.  Recipes friends have given me.  Email recipes I've printed off.  Basically, it's a jumble-y mess.  One of my projects is to get a little more organized.  I bought a recipe organizer and want to re-write everything and print it off.  So I'm using my blog.  These recipes will not have pictures, and very little directions (a lot of note form).  I figure if I can follow them from that, you foodies can too :o)  enjoy!

Monday, May 24, 2010

Peanut Butter Bars

Warning - these are extremely easy to make and extremely addictive to eat! 

I found this recipe on the side of the PC Brand Honey Nut O's box.  Oh my goodness, I love them.  I probably shouldn't make them again, but I will.  They are very yummy.

3 cups mini marshmallows
1/2 cup peanut butter
1/4 cup butter
1/2 tsp vanilla
4 cups Honey Nut O's
1/4 cup chocolate chips

Melt the marshmallows, peanut butter and butter in a heavy saucepan over medium heat.   Stir until smooth.  Stir in Vanilla.  Add the cereal, mix well.  Press into a 9 inch square pan.  Shake chocolate chips over top.  Allow to cool (I put mine in the freezer so the chocolate chips wouldn't melt).  Cut into bars.  I am storing this in the fridge as it is pretty warm right now.