1. Homemade Soft Pretzels Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic wheat flour, white, all-purpose, unenriched sugars, granulated salt, table oil, olive, salad or cooking leavening agents, baking soda water, bottled, generic salt, table butter, without salt Directions: In a small bowl, mix together the yeast and the first amount of sugar. Add the warm water. Allow mixture to stand for 5-10 minutes until foamy. In a large bowl, combine flour, second amount of sugar and the first amount of salt. Add oil and combine. Add the yeast mixture and use a stand mixer to thoroughly mix dough together. Add an extra 1-2 tablespoons of water if needed. Knead for about 5-7 minutes. Form into a ball and lightly oil the ball. Place dough ball in a large bowl and place a towel over the top. Allow dough to rest in a warm area until doubled in size, about 1-2 hours. In a medium bowl, mix baking soda and hot water together. Preheat oven to 450 F. Once dough has doubled in size, form it into a log shape. See related blog post for step-by-step photos. Cut log into 12 equal pieces. Roll each piece into a long snake and then form into a pretzel shape. Dip pretzels in the baking soda/water mixture and place on a greased baking sheet (6 pretzels per sheet). Sprinkle with sea salt. Bake in the heated oven for 8 minutes or until lightly browned. Remove from oven and brush with melted butter. Source Archive
2. Creamy Mustard Sauce Ingredients: salad dressing, mayonnaise, regular mustard, prepared, yellow lemon juice, raw chives, raw Directions: Mix the ingredients together in a bowl and chill for 1 hour. Serve with seafood instead of tartar or cocktail sauce. Source Archive
3. Crispy Pizza Dough Ingredients: water, bottled, generic oil, olive, salad or cooking sugars, granulated salt, table wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry cornmeal, degermed, unenriched, yellow Directions: Place ingredients (except corn meal) in order listed in bread machine, and run the dough setting. When the dough cycle finishes, place in a bowl with a little olive oil in it and turn dough to coat with oil. Cover and let rise in a warm spot 45 minutes. Knead dough a few times and then cut into 4-8 separate pieces; depending on how big you want your crusts. Lightly oil and pre-heat iron skillet on medium-high heat. you want the skillet hot. Get out a metal stew pot or any pan or object with a circular base at least 10 inches diameter. Sprinkle about a tbs of corn meal into skillet. Place one of the pieces of dough in the skillet and press down with the pan bottom to flatten the dough. No need to roll first. The crust will not be perfectly round, but so what? It looks home made right? Push the dough to about 1/4 inch thickness and hold for about 30 seconds. Take pan out of skillet. Dough will stick to the bottom and come out of the skillet as well. Sprinkle more cornmeal into skillet. Peel the dough off the pan and put back in the skillet with the un-seared side down. Flatten any parts that squeezed out from the side of the pan on your first press. Leave in skillet 30 seconds. Remove from skillet. You've got thin pizza crust! To make pizza--. Put sauce, cheese and toppings on crust. Pre-heat iron skillet in 410 degree oven. Place pizza in skillet. Bake for 12 minutes. Remove from oven and let stand in skillet for 5 minutes. Remove to a plate with a spatula. Eat pizza. Source Archive
4. Pumpkin Chocolate Chip Bars Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, cinnamon, ground spices, nutmeg, ground oats sugars, brown spartan, real semi-sweet chocolate baking chips, oil, olive, salad or cooking pumpkin, raw vanilla extract sugars, granulated honey Directions: Preheat oven to 325 degrees F. Grease an 8-inch square pan. Set aside. In a large bowl, stir together flour, salt, baking powder, cinnamon, nutmeg, oats, brown sugar and chocolate chips. Set aside. In a small bowl, whisk together the oil, pumpkin, vanilla, sugar and honey. Add the pumpkin mixture to the flour mixture. Stir until batter is just mixed. Spoon batter into the prepared pan and use a spatula or your fingers to spread the batter evenly in the pan. Bake for 25 minutes. Let cool in the pan on a wire rack for at least 20 minutes before cutting. Source Archive
5. Simple Bruschetta Chicken Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw salad dressing, italian dressing, commercial, regular oil, olive, salad or cooking salt, table spices, pepper, black spices, basil, dried tomatoes, red, ripe, raw, year round average cheese, mozzarella, low sodium Directions: Place half of the chicken in a sealed bag with 2 tablespoons of the Italian dressing and shake to coat thoroughly. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove chicken from the bag and put it into the skillet and season with salt and pepper. Cook until browned on both sides and cooked through. Depending on the thickness this could take up to 5 minutes per side or longer. Tenders will take less time. Remove chicken from skillet. Put the other half of the chicken into the bag with the dressing and mix to coat. Then repeat the cooking process cooking it in the remaining olive oil. Meanwhile, in a small bowl combine basil, tomatoes, 1/4 cup of Italian dressing, and 1/2 cup of shredded mozzarella cheese. Once chicken is cooked, return all of the chicken to the skillet and turn heat to medium-low. Pour prepared tomato-dressing mixture over the top and cover the skillet. Cook for a few minutes longer, just until heated and cheese is melted. Serve immediately. Source Archive
6. Ciabatta Bread Ingredients: water, bottled, generic salt, table sugars, granulated oil, olive, salad or cooking wheat flours, bread, unenriched wheat flours, bread, unenriched Directions: Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start. Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes. Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 3x14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes. Preheat oven to 425F. Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust. Source Archive
7. Autumn Days Pilaf Recipe Ingredients: oil, olive, salad or cooking onions, raw rice, white, long-grain, regular, unenriched, cooked without salt soup, chicken broth or bouillon, dry spices, cumin seed tomatoes, red, ripe, raw, year round average lentils, raw chicken, broiler or fryers, breast, skinless, boneless, meat only, raw carrots, raw seeds, sunflower seed kernels, dried raisins, seeded Directions: Heat oil in skillet till warm. Saute/fry onions till tender. Add in rice and stir till lightly browned. Add in chicken stock and next 3 ingredients; stir well. Cover, bring to a boil, reduce heat, simmer 30 min. Stir in chicken, carrots, sunflower seeds, and raisins. Cover and cook 10-15 min or possibly till all liquid is absorbed. Serves 6. Source Archive
8. Cheddar Cheese Savory Pie Dough Ingredients: wheat flour, white, all-purpose, unenriched cheese, cheddar salt, table butter, without salt oil, olive, salad or cooking water, bottled, generic Directions: In your mixing bowl of your electric mixer, combine the flour, cheese and salt. Mix briefly to combine (or use a whisk). Add the butter and oil, then mix until the mixture is about the size of peas. You can also use a pastry blender for this task). Slowly add in the water and mix until the dough just starts coming together. Too much water will make the crust tough. When you squeeze the dough together with your hands it should stick together in a ball. Separate the dough into 2 mounds and press into flat disks. You can mold the edges with your fingers until they are fairly smooth. Let them rest on the counter for at least 10 minutes for the flour to absorb all the moisture. Roll the dough out to a size just large enough to fill your pie pan and come over the edge a little. If the dough tears, just mend it like you would play dough, it will be fine. Set the dough into the pie pan gently without stretching the dough, and press into shape. Roll out the second disk to a size that will cover the top of the pie. Add your filling and cover with the dough. Pinch the two dough layers together with your fingers and flute the edges if you want it to look fancy. Here is a step by step tutorial on pie crusts that you may find helpful if you are new to this craft. Source Archive
9. Roti Canai (Authentic Malaysian Recipe) Ingredients: wheat flour, white, all-purpose, unenriched salt, table water, bottled, generic oil, olive, salad or cooking Directions: Mix the salt in the water. Put the flour in a mixing bowl. Add the salted water gradually. Mix the flour into a dough. kneed until smooth. Make sure the texture of the dough is not too sticky and gooey. Oil your hands with cooking oil and then make the dough into palm sized balls. In a bowl pour some oil so that the dough doesnt stick to the bowl. Put in the balls, coating it with oil as you put one on top of each other. After it is all in a bowl, totally immerse it in oil. Leave over night. Oil your kneading space. Take out one dough ball, flatten it out into with you palms until the size of a dinner plate. Flip it like a pizza. Flip the dough a couple of times and spread it out until paper thin. Take the one edge and fold it to the middle. Do this another three times so that it will turn into a square. Grease a flat pan or skillet with cooking oil and cook until golden brown.<br / Source Archive
10. Quick Easy Dinner Rolls Ingredients: wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d salad dressing, mayonnaise, regular Directions: Preheat oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray. Mix ingredients in a bowl until well combined and spoon into prepared muffin pan. Bake for 15 minutes or until brown. Source Archive
11. Ravioli Pasta Dough Ingredients: wheat flour, white, all-purpose, unenriched salt, table egg substitute, powder egg substitute, powder oil, olive, salad or cooking Directions: Place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches in diameter. Sprinkle the salt over the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches wide, with at least half an inch of flour on the bottom of the well. Carefully add the eggs, egg yolks, and olive oil into the well. With a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface. Still stirring, begin to slowly incorporate the flour walls into the egg mixture, gradually working your way toward the outer edges of the flour without disturbing the base, if you can help it. If the eggs break through the wall, quickly scoop them back in and re-form it. Once the dough starts to take on a thickened, pastelike quality called a slurry, slowly incorporate the flour on the bottom. When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a bench scraper or spatula under the mass of dough and flip, turning it onto itself to clear any wet dough from the work surface. With your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass. Using a spray bottle to liberally spritz the dough with water is essential. The dough will be very dry, and its essential that you generously and constantly spritz to help any loose flour stick to the dry dough ball. When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface and discard them (if incorporated into the dough, theyll show up as dry spots in the pasta). Kneading is essential: It realigns the protein structure of the dough so that it develops properly during the resting stage that follows. Pasta is easy to underknead but virtually impossible to overknead. Its simpledrive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate, and repeat for 10 to 15 minutes. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap in plastic wrap. At this stage, the flour particles continue to absorb moisture, which further develops the gluten structure that allows pasta dough to stand up to rolling and shaping. If you plan to use the dough immediately, let it rest at room temperature, wrapped in plastic, for at least 30 minutes prior to rolling it out (the next step). If resting for more than 6 hours, put the dough in the refrigerator. Its best to use fresh dough within 24 hours. Under proper refrigeration, the dough will hold for 2 days, but avoid letting it rest that long, since the yolks will oxidize and discolor the dough. Rolling is the last phase of the mixing process. Rolling out by machine, hand-crank model or electric one, should be a delicate, almost Zen-like art. You can only roll out dough that has rested for at least 30 minutes at room temperature. If it has rested for longer in the fridge, give it enough time to come back to room temperature. The fat content of pasta dough is so high that it will solidify when cold, so it needs to come back to room temperature to be easier to roll. To start, slice off a section of the ball of dough, immediately rewrapping the unused portion in plastic. Place the piece of dough on the work surface and, with a rolling pin, flatten it enough that it will fit into the widest setting of the pasta machine. You do not want to stress the dough or the machine. Try not to add any raw flour in the rolling process. Extra flour added at this point sticks to the dough and, when cooked, that splotch turns into a gooey mass, a slick barrier to sauce. It dulls the seasoning and flavors of both the dough and the finished dish. Begin rolling the dough through the machine, starting with the widest setting. Guide it quickly through the slot once. Then decrease the thickness setting by one and repeat. Decrease the thickness setting by one more and roll the dough through quickly one more time. Once the dough has gone through three times, once on each of the first three settings, it should have doubled in length. Lay the dough on a flat surface. The doughs hydration level at this point is so low that youll probably see some streaks. Thats normal, which is the reason for the next crucial step: laminating the dough. Using a rolling pin as a makeshift ruler, measure the width of your pasta machines slot, minus the thickness of two fingers. This measurement represents the ideal width of the pasta sheet, with about a fingers length on each side so theres plenty of room in the machine. Take that rolling pin measurement to the end of the pasta sheet and make a gentle indentation in the dough to show the measurements length. With that mark as the crease, fold the pasta over. Repeat for the rest of the pasta sheet, keeping that same initial measurement. For best results, you want at least four layers. Secure the layers of the pasta together with the rolling pin, rolling it flat enough that it can fit in the machine. Put the dough back in the machine, but with a 90-degree turn of the sheet, so that what was the bottom edge of the pasta is now going through the machine first. This time around, its important to roll out the dough two to three times on each setting at a steady, smooth pace (the dough contains a gluten network, so if you roll it too fast, itll snap back to its earlier thickness). The more slowly you crank the pasta dough, the more compression time the dough has; its important to stay consistent in the speed in order to keep a consistent thickness. You should be able to see and feel the resistance as the dough passes through the rollers. On the first time at each level, the dough will compress. Its time to move onto the next level when the dough slips through without any trouble. The first few thickness settings (the biggest widths) usually require three passes. Once youre into thinner territory, theres less pasta dough compressing, so it goes more quickly and two passes should get the job done. When handling the sheet of dough (especially as it gets longer) always keep it taut and flat. Never grab, flop, or twist the sheet. The sheet should rest on the inside edges of your index fingers with your fingers erect and pointed out. The hands dont grab or stretch the dough; instead, they act as paddles, guiding the sheet of dough through the machine. Use the right hand to feed the machine and use the left hand to crank. Once the pasta dough is halfway through, switch hands, pulling out with the left hand. If you have trouble doing it alone as the dough gets longer and thinner, find a friend to help juggle the dough, or roll out a smaller, easier-to-wield batch. Once you roll out the dough, immediately form it into the shapes your recipe calls for. Source Archive
12. Ferreira's Olive Oil Sauteed Almonds Ingredients: oil, olive, salad or cooking nuts, almonds salt, table spices, pepper, red or cayenne Directions: Heat the oil in a 10-inch skillet over moderate heat for about 2 minutes or until an almond, dropped into the oil sizzles gently. Add half of the almonds to the oil and saute, stirring often, 4 to 5 minutes over moderately low heat until the color of light caramel. Using a slotted spoon or a spider, transfer the almonds into a colander set over a heatproof bowl; shake to drain off as much oil as possible, then drain on paper toweling. Reheat the oil in the skillet and fry and drain the remaining almonds the same way. Sprinkle with salt and cayenne and toss well; store in an airtight canister. Cook's note: The sauteeing oil can be strained and used to dress vegetables or salads. Source Archive