Another great recipe from Boogie!
NEED:
1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active
dry yeast
1 teaspoon salt
2 tablespoons butter, softened 2 tablespoons rosemary
1 teaspoon Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 egg, beaten (optional)
1. Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
2. Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
3. Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.
ENJOY!
Saturday, November 15, 2008
Butternut Squash and Apple Soup
Found this in a post by Boogie..sounds pretty tasty and perfect for the coming cold weather.
NEED:
3 tart green apples (but any apples will do)
2 Tablespoon olive oil
1 medium onion
1/4 teaspoon rosemary
1/4 teaspoon marjoram
1 teaspoon ground ginger
3 ( 10.5 ounce) cans chicken broth, double strength
2 teaspoons chicken bouillon dissolved in 10 oz hot water
1 teaspoon freshly ground pepper, salt to taste
1. Cut butternut squash in half length-wise and seed. You might want to pare/seed before cooking. Can also be done after. Microwave on high 7 minutes with the cut side up, until fork tender all over.
Remove carefully from microwave (will be hot!) and allow to stand on heat-proof surface. While it is standing:
2. Peel, core and coarsely chop the apples.
3. Peel the onion and coarsely chop. Sauté onion and apples until onion is translucent.
4. Combine all ingredients in a heavy saucepan .
5. Add rosemary, marjoram, ginger, chicken broth, bullion, water, salt and pepper.
6. Stir in peeled squash, cut up into 1 inch squares.
7. Add 1 ½ cups water
8. Bring to a boil and simmer for 45 minutes.
9. Puree the soup in a blender until smooth.
(Do in several batches, not filling the blender more than a quarter full each time
ENJOY!
NEED:
3 tart green apples (but any apples will do)
2 Tablespoon olive oil
1 medium onion
1/4 teaspoon rosemary
1/4 teaspoon marjoram
1 teaspoon ground ginger
3 ( 10.5 ounce) cans chicken broth, double strength
2 teaspoons chicken bouillon dissolved in 10 oz hot water
1 teaspoon freshly ground pepper, salt to taste
1. Cut butternut squash in half length-wise and seed. You might want to pare/seed before cooking. Can also be done after. Microwave on high 7 minutes with the cut side up, until fork tender all over.
Remove carefully from microwave (will be hot!) and allow to stand on heat-proof surface. While it is standing:
2. Peel, core and coarsely chop the apples.
3. Peel the onion and coarsely chop. Sauté onion and apples until onion is translucent.
4. Combine all ingredients in a heavy saucepan .
5. Add rosemary, marjoram, ginger, chicken broth, bullion, water, salt and pepper.
6. Stir in peeled squash, cut up into 1 inch squares.
7. Add 1 ½ cups water
8. Bring to a boil and simmer for 45 minutes.
9. Puree the soup in a blender until smooth.
(Do in several batches, not filling the blender more than a quarter full each time
ENJOY!
Saturday, November 8, 2008
Apple and Pecan Dressing
NEED:
1 cup chicken broth
1/2 cup chopped celery
1/3 cup chopped onion
4 tablespoons butter
1/2 teaspoon salt
4 cups dry wheat bread cubes, about 8 slices
2 medium apples, peeled, cored, and finely chopped
1/2 cup chopped pecans
1 teaspoon ground sage
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper
In a small saucepan, combine chicken broth, celery, onion, butter, and salt. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, about 5 to 7 minutes.
In a large mixing bowl, combine bread cubes, chopped apples, chopped pecans, sage, cinnamon, and pepper. Pour broth and vegetable mixture over the bread cubes. Gently stir to moisten. Spoon into a greased 1 1/2-quart casserole. Bake, covered, at 350° for 25 to 30 minutes. May also use as a stuffing for an 8 to 10 pound turkey.
ENJOY!
1 cup chicken broth
1/2 cup chopped celery
1/3 cup chopped onion
4 tablespoons butter
1/2 teaspoon salt
4 cups dry wheat bread cubes, about 8 slices
2 medium apples, peeled, cored, and finely chopped
1/2 cup chopped pecans
1 teaspoon ground sage
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper
In a small saucepan, combine chicken broth, celery, onion, butter, and salt. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, about 5 to 7 minutes.
In a large mixing bowl, combine bread cubes, chopped apples, chopped pecans, sage, cinnamon, and pepper. Pour broth and vegetable mixture over the bread cubes. Gently stir to moisten. Spoon into a greased 1 1/2-quart casserole. Bake, covered, at 350° for 25 to 30 minutes. May also use as a stuffing for an 8 to 10 pound turkey.
ENJOY!
Basic Bread Stuffing
NEED:
1/4 cup finely chopped onions
1/2 cup chopped celery
1/3 cup butter
4 cups bread cubes
1 teaspoon pepper
2 eggs, beaten
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground sage
1/4 to 1/2 teaspoon poultry seasoning
turkey or chicken broth
Sauté onion and celery in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.
ENJOY!
1/4 cup finely chopped onions
1/2 cup chopped celery
1/3 cup butter
4 cups bread cubes
1 teaspoon pepper
2 eggs, beaten
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground sage
1/4 to 1/2 teaspoon poultry seasoning
turkey or chicken broth
Sauté onion and celery in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.
ENJOY!
Spinach and Oyster Dressing Recipe
NEED:
12 cups French or Italian bread, cut into ½ -inch cubes
1/2 pound pancetta or bacon, chopped
2 tablespoons olive oil
2 cups finely chopped onion
1/2 cup thinly sliced leeks **optional..you can add a bit more onion if you want
1 1/2 cups thinly sliced celery
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup (1 stick) butter, melted
1 tablespoon chopped fresh sage, or 1 teaspoon dried sage leaves
1 tablespoon minced garlic (about 6 medium cloves)
1/2 teaspoon salt
1 teaspoon black pepper
2 1/2 Cups chicken or turkey broth
1 (10-ounce) container shucked oysters, drained
Arrange bread cubes on sheets of wax paper or foil in a single layer and let dry overnight. (Or place cubes on foil-lined oven racks and bake in a 325F oven 25 minutes, or until golden.)
Preheat oven to 350F. Grease a 13 x 9-inch glass baking dish.
Heat a large skillet over medium-high heat. Add pancetta / or bacon and cook until crisp. Remove from skillet and drain on paper towels.
Add olive oil to pan drippings. Stir in onion, leeks and celery. Reduce heat to medium and cook until celery is tender, about 7 minutes, stirring frequently.
Combine bread cubes, pancetta / or bacon onion mixture, spinach, butter, sage, garlic, salt and pepper in a large bowl. Toss until well blended. Stir in broth and fold in oysters. Spoon mixture into pan.
Bake, covered with foil, 30 minutes, until thoroughly heated. Remove foil and bake 15minutes longer, or until lightly golden. Serves 12 to 16.
ENJOY!
12 cups French or Italian bread, cut into ½ -inch cubes
1/2 pound pancetta or bacon, chopped
2 tablespoons olive oil
2 cups finely chopped onion
1/2 cup thinly sliced leeks **optional..you can add a bit more onion if you want
1 1/2 cups thinly sliced celery
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup (1 stick) butter, melted
1 tablespoon chopped fresh sage, or 1 teaspoon dried sage leaves
1 tablespoon minced garlic (about 6 medium cloves)
1/2 teaspoon salt
1 teaspoon black pepper
2 1/2 Cups chicken or turkey broth
1 (10-ounce) container shucked oysters, drained
Arrange bread cubes on sheets of wax paper or foil in a single layer and let dry overnight. (Or place cubes on foil-lined oven racks and bake in a 325F oven 25 minutes, or until golden.)
Preheat oven to 350F. Grease a 13 x 9-inch glass baking dish.
Heat a large skillet over medium-high heat. Add pancetta / or bacon and cook until crisp. Remove from skillet and drain on paper towels.
Add olive oil to pan drippings. Stir in onion, leeks and celery. Reduce heat to medium and cook until celery is tender, about 7 minutes, stirring frequently.
Combine bread cubes, pancetta / or bacon onion mixture, spinach, butter, sage, garlic, salt and pepper in a large bowl. Toss until well blended. Stir in broth and fold in oysters. Spoon mixture into pan.
Bake, covered with foil, 30 minutes, until thoroughly heated. Remove foil and bake 15minutes longer, or until lightly golden. Serves 12 to 16.
ENJOY!
Sonoran Sunrise Bake Recipe
NEED:
1 pound bacon
2 tablespoons butter
1/2 cup chopped onions
3 tablespoons chopped roasted red peppers
1 (4-ounce) can chopped green chilies, drained
7 thick bread slices, cut into 1-inch pieces
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterrey Jack or Pepper Jack cheese
8 eggs
2 cups 2% reduced-fat milk
1/2 teaspoon chili powder
Heat a large skillet over medium-high heat. Add half the bacon and cook until crisp, turning frequently. Drain on paper towels and discard drippings. Repeat with remaining bacon. Crumble.
Heat butter over medium heat until melted. Add onions and cook until translucent, about 4 minutes, stirring frequently. Stir in roasted peppers and chilies. Remove from heat and set aside.
Grease a 13 x 9-inch glass baking pan. Arrange bread cubes in the bottom of pan. Sprinkle bacon and cheeses over bread cubes.
Whisk eggs in a large bowl until well beaten. Add milk and chili powder; mix well. Stir in onion mixture. Pour evenly over top of casserole. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
Remove casserole from the refrigerator and let stand for 30 minutes.
Oven at 300F. Remove plastic wrap and bake 60 to 70 minutes, until center is set. Let stand 10 minutes before serving. Serves 14.
ENJOY!
1 pound bacon
2 tablespoons butter
1/2 cup chopped onions
3 tablespoons chopped roasted red peppers
1 (4-ounce) can chopped green chilies, drained
7 thick bread slices, cut into 1-inch pieces
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterrey Jack or Pepper Jack cheese
8 eggs
2 cups 2% reduced-fat milk
1/2 teaspoon chili powder
Heat a large skillet over medium-high heat. Add half the bacon and cook until crisp, turning frequently. Drain on paper towels and discard drippings. Repeat with remaining bacon. Crumble.
Heat butter over medium heat until melted. Add onions and cook until translucent, about 4 minutes, stirring frequently. Stir in roasted peppers and chilies. Remove from heat and set aside.
Grease a 13 x 9-inch glass baking pan. Arrange bread cubes in the bottom of pan. Sprinkle bacon and cheeses over bread cubes.
Whisk eggs in a large bowl until well beaten. Add milk and chili powder; mix well. Stir in onion mixture. Pour evenly over top of casserole. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
Remove casserole from the refrigerator and let stand for 30 minutes.
Oven at 300F. Remove plastic wrap and bake 60 to 70 minutes, until center is set. Let stand 10 minutes before serving. Serves 14.
ENJOY!
Sunday, November 2, 2008
The Recipe For Genuine Wisconsin Fried Cheese Curds
This is from my friend, Feather, a true Wisconsin Cheese Head, who has taught me so much about Wisconsin I almost feel I could live there.
These are very big at all the festivals in Ohio. Hope you enjoy them.
NEED:
2/3 cup milk
1/2 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 pound cheese curds
In bowl, combine milk, flour, baking powder and salt. Coat curds in mixture and drop into 375-degree oil. Brown in batches in oil until they float, 35 to 45 seconds.
ENJOY!
These are very big at all the festivals in Ohio. Hope you enjoy them.
NEED:
2/3 cup milk
1/2 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 pound cheese curds
In bowl, combine milk, flour, baking powder and salt. Coat curds in mixture and drop into 375-degree oil. Brown in batches in oil until they float, 35 to 45 seconds.
ENJOY!
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