November 29th, 2007 by alice
Tags: Bran, Bread, Directions, Machine, Oat, Rice, Wild
INGREDIENTS
- 1 1/4-1 3/4cupsbread flour
- 1 (8 g)packageactive dry yeast
- 1cupnonfat milk
- 2tablespoonshoney
- 2tablespoonsbutteror shortening
- 3/4teaspoonsalt
- 1cupwhole wheat flour
- 3/4cupwild rice(cooked, drained and cooled)
- 1/3cupoat bran
- nonstick cooking spray
DIRECTIONS
- In a large bowl, stir together 1 cup of the bread flour and the yeast; set aside.
- In a medium saucepan heat and stir milk, honey, butter, and salt just until warm (120 degree F to 130 degree F) and butter is almost melted.
- Add the milk mixture on low speed for 30 seconds, scraping bowl constantly.
- Beat on high speed for 3 minutes.
- Using a wooden spoon, stir in whole wheat flour, wild rice, oat bran, and as much of remaining bread flour as you can.
- Turn out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball.
- Place in a lightly greased bowl; turn once to grease the surface.
- Cover and let rise in a warm place until double in size (1 to 1-1/4 hours).
- Punch down dough.
- Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
- Coat an 8×8x2-inch loaf pan with cooking spray; set aside.
- Shape dough into a loaf by patting or rolling.
- To shape by patting, gently pat and pinch dough into a loaf shape, tucking edges beneath.
- To shape by rolling, on a lightly floured surface, roll dough into a 12×8-inch rectangle.
- Roll up, starting from a short side.
- Seal seams with fingertips as you roll.
- Place shaped dough in prepared pan.
- Cover; let rise in a warm place until nearly double in size (30 to 45 minutes).
- Preheat oven to 375 degree F.
- Bake about 35 minutes to 40 minutes or until bread sounds hollow when tapped.
- If necessary, cover loosely with foil the last 10 minutes to prevent overbrowning. Remove from pan.
- Cool on a wire rack. Makes 1 loaf (16 slices).
- Bread Machine Directions:
- Add the ingredients to 1-1/2-pound loaf bread machine according to the manufacturer’s directions, except use 1-3/4 cups all-purpose flour and 1-1/4 teaspoons active dry yeast or bread machine yeast.
- If available, select the whole grain cycle, check dough and, if necessary, add more bread flour or milk, 1 teaspoon at a time, to make a dough that forms a smooth ball. Remove hot bread from machine as soon as it is done. Cool on a wire rack.
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November 29th, 2007 by alice
Tags: Bread, Four, Grain
INGREDIENTS
- 1/3cupquick-cooking rolled oats
- 1/3cupquick-cooking barley
- 1 3/4-2 1/4cupsbread flour
- 1/2cupwhole wheat flour
- 1 (8 g)packageactive dry yeast
- 1 1/4cupswarm water(120 degree F to 130 degree F)
- 2tablespoonssugaror Splenda sugar substitute
- 2tablespoonscooking oil
- 1 1/4teaspoonssalt
- 1/3cupcornmeal
- nonstick cooking spray
DIRECTIONS
- Preheat oven to 375 degree F.
- Spread oats and barley in a shallow baking pan.
- Bake about 10 minutes or until light brown, stirring occasionally.
- Cool.
- Transfer oats and barley to a blender or food processor.
- Cover; blend until ground.
- Set aside.
- In a large bowl, stir together 1 cup of the bread flour, the whole wheat flour, and yeast.
- Add warm water, sugar, oil, and salt.
- Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
- Beat on high speed for 3 minutes.
- Using a wooden spoon, stir in cornmeal, oat mixture, and as much of the remaining bread flour as you can.
- Turn out dough onto a lightly floured surface.
- Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball.
- Place in a lightly greased bowl; turn once to grease the surface.
- Cover; let rise in a warm place until double in size (1 to 1-1/4 hours).
- Punch down dough.
- Turn out onto a lightly floured surface. Cover; let rest for 10 minutes.
- Coat an 8×4x2-inch loaf pan with cooking spray; set aside.
- Shape dough into a loaf.
- Place in prepared loaf pan.
- Cover; let rise in a warm place until nearly double (about 30 minutes).
- Preheat oven to 375 degree F.
- Bake 40 minutes or until top is golden and bread sounds hollow when tapped.
- Remove from baking pan.
- Cool on a wire rack.
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November 29th, 2007 by alice
Tags: Salad, Taco
INGREDIENTS
- 1headlettuce
- 1cup choppedonions
- 8ouncessharp cheddar cheese, grated
- 1packagetaco chips
- 1lbground chuck
- 1 (1 1/4 ounce)packagetaco seasoning mix
- 1-2tomato, diced coarsely
- 1 (8 ounce)bottlethousand island dressing
DIRECTIONS
- Fry the beef and drain off grease.
- Sprinkle the taco mix over the meat and mix well.
- The beef should be at room temperature when mixing into salad.
- Then layer all ingredients and put salad dressing on top.
- Mix together lightly - Sprinkle with taco chips.
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November 29th, 2007 by alice
Tags: Casserole, Spaghetti, Squash
INGREDIENTS
- 3cups cookedspaghetti squash(1 large)
- 1/4cup choppedbell peppers
- 1/3cup choppedonions
- 1/4cupwater chestnuts
- 1tablespoondiced pimentos(or sub diced roasted red peppers or sundried tomatoes)
- 1/2cup gratedlow-fat cheddar cheese
- 1/2teaspoonpepper
- 1/2teaspoonsalt
- 1/2cupegg substitute(or 2 eggs, well beaten)
- 1/2cuplow-fat sour cream
- 1/2cup2% low-fat milk
- 1/4cuppanko, crumbs or breadcrumbs
- 1teaspoonpaprika
DIRECTIONS
- Preheat oven to 350º.Coat an 8-inch by 8-inch baking dish with cooking spray.
- Cut the squash in half lengthwise, scoop out and discard seeds, place cut-side down on a baking sheet and bake for 25 minutes. ( Or place cut side down on a microwave safe dish, poke holes in peel & nuke until tender ).
- When squash is tender, scoop out the meat with a fork. (you may only need 1 half to get 3 cups, depending on the size of your squash).
- Mix together the squash strands, bell pepper, onion, water chestnuts, pimiento, cheese, salt and pepper.
- Stir in the egg substitute.
- Combine the sour cream and milk & fold into squash mixture.
- Pour into prepared casserole dish.Sprinkle with panko crumbs and paprika and bake for 30-35 minutes.
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November 29th, 2007 by alice
Tags: Gravy, Italiano, Primo, Sunday
INGREDIENTS
- 2lbsbeef short ribs
- 1lbbeef steaks
- 2lbspork spareribs(1/2 rack)
- 2lbsItalian sausage(10 links)
- 8ouncescarrots, minced
- 3stalkscelery & leaves, minced
- 1largeonion, minced
- 1 1/2lbsfresh mushrooms, coarsely chopped
- 8garlic cloves, minced
- 3ouncespancetta, minced
- 3ouncesprosciutto, minced
- 1/4cupsun-dried tomatoes, minced
- 2lbsfrozen meatballs, unthawed
- 1 (6 ounce)canblack olives, chopped, with brine
- 1/2cupfresh parsley, minced
- 10fresh basil leaves, minced
- 1 1/2teaspoonsfresh oregano, minced
- 1teaspoonfresh rosemary, minced
- 1 (14 ounce)canbeef broth
- 1 (106 ounce)cantomato sauce
- 8 (6 ounce)canstomato paste
- 2cupsred wine, fruity
- 3tablespoonsolive oil
DIRECTIONS
- In large roasting pan, heat 1 tbs. of the olive oil and brown over medium high heat pork spareribs. When well browned, remove from pan and set aside.
- Add beef short ribs and beef steak to pan and brown well over medium high heat. Remove from pan and set aside with spareribs.
- Add sausage links to pan and brown well over medium high heat. Remove from pan and set aside with other meats.
- To roasting pan drippings add 2 tbs. of olive oil and saute over medium heat until tender carrot, celery, mushrooms, garlic, and onion.
- To sauted vegetables add beef broth, red wine, tomato sauce, and tomato paste, and stir well.
- Add to pan black olives with brine, prosciutto, pancetta, sundried tomato and all browned meats.
- Simmer covered for 3 hours over low heat.
- Remove ribs and steak from sauce. Discard bones and shred, slice and dice meat. Add meats back to sauce.
- Remove sausage from sauce, slice, and return to sauce.
- Add to sauce parsley, oregano, rosemary, and meatballs. Continue to simmer sauce covered for 1 hour.
- For each serving, toss 1 cup of sauce with pasta of your choice, sprinkle with fresh grated parmesan or asiago cheese, and enjoy.
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