roman soup
| General Recipes
Cooking receipe to make roman soup under category General Recipes. You may find some video clips related to this receipe below.roman soupitalian40g butter50g streaky bacon diced1 onion chopped1 clove garlic chopped1 stick celery chopped1 carrot chopped1 leek chopped1 litre stock50g shell pasta150g c
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slow cooked spicy pineapple pork chili Recipe
| Meats
Type: slow cooked spicy pineapple pork chili Free Cooking Recipe - Meats Simply good! Ingredients / Directions 1 lb lean boneless porktrimmed and cut into 1-inch cubes1 cup(s) dried small white beansrinsed and drained1 cup(s) hot water1 can (14 1/2oz) diced tomatoes1 can (6oz) tomato
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Zesty Buttermilk Dressing
| Everyday Recipes
Cooking receipe to make Zesty Buttermilk Dressing under category Everyday Recipes. You may find some video clips related to this receipe below.Zesty Buttermilk DressingIngredients:1 cup buttermilk2 red jalapenos, veins and seeds removed, minced1/4 cup grated cucumber3 scallions sliced1 tbsp. Dijon m
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Cabbage Casserole II Recipe
| Casserole
Type: Cabbage Casserole II Free Cooking Recipe - Casserole It's ok! Ingredients / Directions 1 pound lean ground beef1 onionsliced1 medium head cabbagesliced2 cans condensed tomato soupSalt to tasteGround black pepper to taste1/2 cup(s) sour cream In a large pot over medium heatbrown
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Cooking receipe to make Bread Bowls under category Copycat Complete. You may find some video clips related to this receipe below.
2 1/2 cups warm water (105-115 degrees Fahrenheit)
2 packages active dry yeast
1 Tbsp. salt
1 Tbsp. sugar
2 Tbsp. oil
6 1/2 – 7 1/2 cups bread flour
1 egg, beaten
1 Tbsp. milk
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved.
Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough
additional flour to make a stiff dough. Turn out onto lightly floured board;
knead until smooth and elastic, about 10 to 12 minutes. Place dough in bowl
that has been lightly coated with nonstick spray, turning to grease top.
Cover; let rise in warm place until doubled, about 1 hour.
Grease outside of 12, 10-ounce custard cups or oven-proof bowls of similar
size.
Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes.
Spread each piece into a circle about 6 inches in diameter. Place over
outside of bowl, working dough with hands until it fits. Set bowls, dough
side up, on baking sheet that has been coated with nonstick spray. Cover
with plastic wrap; let rise in warm place until doubled, about 30 minutes.
Combine egg and milk; gently brush mixture on dough. Bake at 400 degrees
Fahrenheit for 15 minutes until golden brown. Using potholders, carefully
remove the bowls. Set bread bowls open side up on baking pan; bake 5
minutes. Makes 12 servings.
For larger bowls, use oven-proof bowls that are approximately 6 inches in
diameter. Divide dough into 6 portions. Frozen bread dough also can be used.
A 1-pound loaf will make 2 large or 4 small bowls.
Bread Bowls 68
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