Deviled Eggs

Jul 8, 2012 by


It makes you wonder how in the world stuffed eggs became “deviled eggs”. what does the term “deviled” actually mean? The word “deviled” first appeared in print in 1786 and was used to describe highly seasoned fried or boiled dishes. By the 1800’s, the term “deviled” evolved and was often used as a culinary term to describe fiery hot spiced dishes or condiments. The use of the word was presumably adopted due to the symbolism of the devil and the excessive heat of, well, you know where. In the 19th century, the word deviled continued to be used to describe hot seasonings, more specifically cayenne or mustard, and again brought with it the connotation of that “hot spot down under”—something hot and spicy.

In modern language, however, the word deviled has a broader meaning and is typically defined as a food that is dark, rich, chocolate, spicily piquant or stimulating item and contains heavy seasoning. The term is deviled is used to describe eggs, crab, cakes, and many other dishes.

Ingredients

  • 5 eggs
  • 2 slices ham
  • 2 tbsp minced cocktail onion
  • 3 German gherkins
  • 1/2 cup mayonnaise
  • dash of pepper
  • dash of salt
  • dash of paprika

Instructions

  1. Boil the eggs for 8 min and peel them. Cut the egg in half and take the yolk out. Mash them up with a fork. Mix the minced cocktail onions, gherkins, ham and mayonnaise, pepper and salt. Mix this all in the egg mixture. You don’t have to fill the eggs with it now you can do that later. Put the egg mixture in a ziplock bag. When you are ready to serve them snip the corner of the ziplock back and squirt the egg mixture into the eggs. Sprinkle with paprika.

 

Deviled Eggs
 
Prep time
Cook time
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It makes you wonder how in the world stuffed eggs became "deviled eggs". what does the term "deviled" actually mean? The word “deviled” first appeared in print in 1786 and was used to describe highly seasoned fried or boiled dishes. By the 1800's, the term "deviled" evolved and was often used as a culinary term to describe fiery hot spiced dishes or condiments. The use of the word was presumably adopted due to the symbolism of the devil and the excessive heat of, well, you know where. In the 19th century, the word deviled continued to be used to describe hot seasonings, more specifically cayenne or mustard, and again brought with it the connotation of that "hot spot down under"—something hot and spicy. In modern language, however, the word deviled has a broader meaning and is typically defined as a food that is dark, rich, chocolate, spicily piquant or stimulating item and contains heavy seasoning. The term is deviled is used to describe eggs, crab, cakes, and many other dishes.
Author:
Recipe type: Appetizer/Snack
Cuisine: Dutch
Serves: 10
Ingredients
  • 5 eggs
  • 2 slices ham
  • 2 tbsp minced cocktail onion
  • 3 German gherkins
  • ½ cup mayonnaise
  • dash of pepper
  • dash of salt
  • dash of paprika
Instructions
  1. Boil the eggs for 8 min and peel them. Cut the egg in half and take the yolk out. Mash them up with a fork. Mix the minced cocktail onions, gherkins, ham and mayonnaise, pepper and salt. Mix this all in the egg mixture. You don't have to fill the eggs with it now you can do that later. Put the egg mixture in a ziplock bag. When you are ready to serve them snip the corner of the ziplock back and squirt the egg mixture into the eggs. Sprinkle with paprika.

 

*Arrisje’s Recipe Card. Click on the pic below, save on your hard drive, print as a 4×6 pic*

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Calzone

Jul 8, 2012 by

A calzone (Italian “stocking” or “trouser”, sometimes referred to as a stuffed or folded pizza, is an Italian turnover made from pizza dough and stuffed with cheese (usually mozzarella cheese and Ricotta, but some varieties contain Parmesan, Provolone, or a locally substituted cheese), meat, vegetables, or a variety of other bananas. It is typically served with marinara sauce on the side for dipping. The dough is folded over, sealed on one edge, and baked (or occasionally deep-fried). In Italy the stuffing is almost always tomato, cheese and ham, and the calzone is never served with a sauce.

Calzones are similar to Stromboli, but traditionally the two are distinct dishes, as Stromboli usually contains mozzarella cheese (no substitutes) and tends to have marinara sauce in the filling. Moreover, Stromboli is rolled to resemble a loaf, whereas a calzone is folded to resemble a semi-circle.

Ingredients

Thin Pizza Crust dough
spinach
boursin cheese
mozzarella
pepperoni
Italian sausage
ham

Instructions

1. Preheat oven to 500F. Use corn flour on your baking sheet. (that will stop the calzone from sticking to the backing sheet. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.
2. Mound equal portion of filling on lower part of dough rounds. Wet the sides of the dough rounds with water that will seal the calzone.
3. Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge of dough over top edge and pinch firmly to seal.
4. Bake calzones on middle rack until golden brown, 10 to 15 minutes. Let cool about 5 minutes, then transfer to plates. Brush with some olive oil and sprinkle some Parmesan cheese and Italian seasoning.
Note: To make in advance, prepare through step 3, then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month. Bake at 375F for 30 to 35 minutes, until browned and cooked through.

Calzone
 
Prep time
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Total time
 
A calzone (Italian "stocking" or "trouser", sometimes referred to as a stuffed or folded pizza, is an Italian turnover made from pizza dough and stuffed with cheese (usually mozzarella cheese and Ricotta, but some varieties contain Parmesan, Provolone, or a locally substituted cheese), meat, vegetables, or a variety of other bananas. It is typically served with marinara sauce on the side for dipping. The dough is folded over, sealed on one edge, and baked (or occasionally deep-fried). In Italy the stuffing is almost always tomato, cheese and ham, and the calzone is never served with a sauce. Calzones are similar to Stromboli, but traditionally the two are distinct dishes, as Stromboli usually contains mozzarella cheese (no substitutes) and tends to have marinara sauce in the filling. Moreover, Stromboli is rolled to resemble a loaf, whereas a calzone is folded to resemble a semi-circle.
Author:
Recipe type: Appetizer/Snack
Cuisine: Italian
Serves: 2
Ingredients
Instructions
  1. Preheat oven to 500F. Use corn flour on your baking sheet. (that will stop the calzone from sticking to the backing sheet. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.
  2. Mound equal portion of filling on lower part of dough rounds. Wet the sides of the dough rounds with water that will seal the calzone.
  3. Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge of dough over top edge and pinch firmly to seal.
  4. Bake calzones on middle rack until golden brown, 10 to 15 minutes. Let cool about 5 minutes, then transfer to plates. Brush with some olive oil and sprinkle some Parmesan cheese and Italian seasoning.
  5. Note: To make in advance, prepare through step 3, then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month. Bake at 375F for 30 to 35 minutes, until browned and cooked through.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic*

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Ham Spread

Jul 8, 2012 by

 

What to do with all that ham that you got as leftover from your Thanks giving or Easter dinner? Make ham spread of course. It’s not that hard to make if you happen to have a meat grinder 😉

Ingredients

  • 1lb leftover ham
  • 1 cup Miracle Whip (salad dressing)
  • 4 tbsp sweet pickle relish
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 sliced green onion

Instructions

  1. Grind the ham in the meat grinder of your kitchen aid machine.
  2. Add all ingredients, mix well. Great on crackers or sandwiches.

 

Ham Spread
 
Author:
Recipe type: Luch/SnackAppetizer
Cuisine: Amercian
Ingredients
  • 1lb leftover ham
  • 1 cup Miracle Whip (salad dressing)
  • 4 tbsp sweet pickle relish
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 sliced green onion
Instructions
  1. Grind the ham in the meat grinder of your kitchen aid machine. Add all ingredients, mix well. Great on crackers or sandwiches.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic*

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Bitterballen (Dutch)

Jul 8, 2012 by

 

Bitterbal or kroket is a a deep fried snack, popular in the Netherlands. It is crunchy on the outside, but very soft and smooth on the inside. The difference between a kroket and a bitterbal is the size. Kroket is a small roll and a bitterbal is a small ball. I have both posted on my website because a lot of people ask me for the recipe for bitterballen or kroketten. 😉

Ingredients

1 stick margarine
1 cup of minced onion
1 cup of flour
4 cups of shredded beef
1 beef bouillon cube
3 cups of beef broth (where you cooked the beef in)
1 cup of chopped parsley
1 tsp pepper
1/2 tsp salt
1/2 tsp nutmeg
2eggs
bread crumbs
1 cup of flour (for rolling)
canola oil

Instructions

Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux.

You don’t have to use beef you can use pork or ham, whichever you prefer. Make a roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time. still keep stirring till you have a nice sauce.

Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours.

Then make small balls (golf ball size) or small rolls, those are called kroketten.Wet your hand with the canola oil roll the balls.

Then roll in the flour then in the egg mixture and then in the bread crumbs.

While I clean up my kitchen from making these bitterballen I put them in the freezer to flash freeze. When your kitchen is all cleaned up again, go and deep fry these bitterballen. Eat as an appetizer or eat them on a slice of bread.


Bitterballen
 
Prep time
Cook time
Total time
 
Bitterbal or kroket is a a deep fried snack, popular in the Netherlands. It is crunchy on the outside, but very soft and smooth on the inside. The difference between a kroket and a bitterbal is the size. Kroket is a small roll and a bitterbal is a small ball. I have both posted on my website because a lot of people ask me for the recipe for bitterballen or kroketten. 😉
Author:
Recipe type: Appetizer
Cuisine: Dutch
Serves: 55
Ingredients
  • 1 stick margarine
  • 1 cup of minced onion
  • 1 cup of flour
  • 4 cups of shredded beef
  • 1 beef bouillon cube
  • 3 cups of beef broth (where you cooked the beef in)
  • 1 cup of chopped parsley
  • 1 tsp pepper
  • ½ tsp salt
  • ½ tsp nutmeg
  • 2eggs
  • bread crumbs
  • 1 cup of flour (for rolling)
  • canola oil
Instructions
  1. Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux. You don't have to use beef you can use pork or ham, whichever you prefer. Make a roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time. still keep stirring till you have a nice sauce. Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours. Then make small balls (golf ball size) or small rolls, those are called kroketten. Wet your hand with the canola oil roll the balls and roll in the four then in the egg mixture and then in the bread crumbs. While I clean up my kitchen from making these bitterballen I put them in the freezer to flash freeze. When your kitchen is all cleaned up again go and deep fry these bitterballen. Eat as an appetizer or eat them on a slice of bread.

 

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Bami Schijf (Dutch)

Jul 8, 2012 by

 

Bami schijf or bahmi schijf Is a tweaked form of an Indonesian noodle dish (bahmi goreng) that was made by the Dutch. Think little breaded pockets of portable stir-fry 🙂

Ingredients

  • 500 grams Left over Bami or Nasi
  • 2 1/2 tbsp butter or margarine
  • 3 tbsp and 1/4 cup of flour
  • 1 cup of chicken stock or water
  • 1 tbsp chicken base or 1 bouillon cube (crushed)
  • 2/4 cup of bread crumbs
  • 1 egg
  • 1 tbsp Ketjap Manis (sweet soya sauce)
  • 1/2 tbsp sambal

Instructions

  1. Cut the leftover Bami or Nasi. in small pieces. Melt the butter or margarine, make sure it does not turn brown. Add the 3 tbsp flour and then add the bouillon. Keep stirring so you won’t have no lumps. If you do have lumps strain it through a sieve. Add the sambal and soya sauce. Add the leftover bami or nasi and let it cool. (Freezer for about 1/2 hour) Mix 1/4 cup of flour with the 2/4 cup of bread crumbs. Mix the egg with 1 tbsp water. Make patties, dip in the egg-wash then in the flour mix. Put in the freezer for about 1/2 hour and deep fry till brown. You can deep freeze the patties but defrost before you deep-fry them.

Bamie Schijf
 
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Bami schijf Is a tweaked form of an Indonesian noodle dish (bami goreng) that was made by the Dutch. Think little breaded pockets of portable stir-fry 🙂
Author:
Recipe type: Appetizer/Snack
Cuisine: Dutch
Ingredients
  • 500 grams Left over Bami or Nasi
  • 2½ tbsp butter or margarine
  • 3 tbsp and ¼ cup of flour
  • 1 cup of chicken stock or water
  • 1 tbsp chicken base or 1 bouillon cube (crushed)
  • 2/4 cup of bread crumbs
  • 1 egg
  • 1 tbsp Ketjap Manis (sweet soya sauce)
  • ½ tbsp sambal
Instructions
  1. Cut the leftover Bami or Nasi. in small pieces. Melt the butter or margarine, make sure it does not turn brown. Add the 3 tbsp flour and then add the bouillon. Keep stirring so you won't have no lumps. If you do have lumps strain it through a sieve. Add the sambal and soya sauce. Add the leftover bami or nasi and let it cool. (Freezer for about ½ hour) Mix ¼ cup of flour with the 2/4 cup of bread crumbs. Mix the egg with 1 tbsp water. Make patties, dip in the egg-wash then in the flour mix. Put in the freezer for about ½ hour and deep fry till brown. You can deep freeze the patties but defrost before you deep-fry them.

 

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Cucumber Tomato Salad

Jul 7, 2012 by

Ingredients

  • 3 Roma tomatoes
  • 1/2 English cucumber
  • 1/2 red onion
  • 1/2 block of feta cheese
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 1 tsp mustard or pepper
  • 1 tbsp olive oil
  • 2 tbsp minced basil

Instructions

  1. Make the vinaigrette; Mix the red wine vinegar, sugar, mustard and olive oil.
  2. Cut up the vegetables and cheese. Add to the vinaigrette to the salad, marinate for at least an hour.

Cucumber Tomato Salad
 
Prep time
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Author:
Ingredients
  • 3 Roma tomatoes
  • ½ English cucumber
  • ½ red onion
  • ½ block of feta cheese
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 1 tsp mustard or pepper
  • 1 tbsp olive oil
  • 2 tbsp minced basil
Instructions
  1. Make the vinaigrette; Mix the red wine vinegar, sugar, mustard and olive oil.
  2. Cut up the vegetables and cheese. Add to the vinaigrette to the salad, marinate for at least an hour.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic*

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Potato Leek Soup

Jul 7, 2012 by

Ingredients

  • 2 leeks
  • 8 small potatoes
  • 1 med onion
  • 1/2 tsp white pepper
  • 1/2 tsp mustard
  • 1/2 tsp salt
  • 4 slices fried crispy bacon
  • 2 green onion
  • 1 box chicken broth
  • 1/3 cup flour
  • 1/3 cup heavy cream or half and half
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/3 cup white cheese
  • 2 tsp chopped garlic

Instructions

  1. Cook bacon over medium heat until crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 tsp of the drippings of bacon grease. Add the leeks and diced onion along with the butter and oil. Cook this mixture, stirring until leeks are tender, make sure the onion do not turn brown. Sprinkle flour over the onion mixture and blend in.
  2. Add the chicken broth and cut up the potatoes. Cover and simmer over low heat until the potatoes are done ( about 15 min), stir occasionally. Put all in the blender or use the immerse blender to make a smooth soup. Stir in the heavy cream and heat through. Add the shredded cheese, salt and pepper to taste. Garnish with the crumbled bacon and sliced green onions.

Potato Leek Soup
 
Prep time
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Total time
 
Author:
Recipe type: Soup
Cuisine: Universal
Ingredients
  • 2 leeks
  • 8 small potatoes
  • 1 med onion
  • ½ tsp white pepper
  • ½ tsp mustard
  • ½ tsp salt
  • 4 slices fried crispy bacon
  • 2 green onion
  • 1 box chicken broth
  • ⅓ cup flour
  • ⅓ cup heavy cream or half and half
  • 2 tbsp butter
  • 1 tbsp olive oil
  • ⅓ cup white cheese
  • 2 tsp chopped garlic
Instructions
  1. Cook bacon over medium heat until crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 tsp of the drippings of bacon grease. Add the leeks and diced onion along with the butter and oil. Cook this mixture, stirring until leeks are tender, make sure the onion do not turn brown. Sprinkle flour over the onion mixture and blend in.
  2. Add the chicken broth and cut up the potatoes. Cover and simmer over low heat until the potatoes are done ( about 15 min), stir occasionally. Put all in the blender or use the immerse blender to make a smooth soup. Stir in the heavy cream and heat through. Add the shredded cheese, salt and pepper to taste. Garnish with the crumbled bacon and sliced green onions.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic*

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Marinara Sauce

Jul 7, 2012 by

Ingredients

  • 1 (29 ounce) can tomato sauce
  • or 1 (10 3/4 ounce) can tomato puree and 1/4 cup water
  • 2 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 whole bay leaf
  • 1/2 teaspoon lemon juice

Instructions

  1. Combine ingredients in a small saucepan over medium heat. Bring to a boil and cover. Reduce heat and simmer for 30 to 45 minutes.

Marinara Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sauce
Cuisine: Italian
Ingredients
  • 1 (29 ounce) can tomato sauce
  • or 1 (10¾ ounce) can tomato puree and ¼ cup water
  • 2 teaspoon sugar
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil leaves
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 whole bay leaf
  • ½ teaspoon lemon juice
Instructions
  1. Combine ingredients in a small saucepan over medium heat. Bring to a boil and cover. Reduce heat and simmer for 30 to 45 minutes.

 

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Thin Crust Pizza Dough

Jul 7, 2012 by

The word pizza is believed to be from an Old Italian word meaning “a point,” which in turn became the Italian word “pizzicare,” which means “to pinch” or “pluck.” Pizza has been a basic part of the Italian diet for a long time. Most people associate pizza with Italie. It is also said that the idea of using bread as a plate cam from the Greeks.

Umberto I (1844-1900), King of Italy, and his wife, Queen Margherita di Savoia (1851-1926), in Naples on holiday, called to their palace the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag). The Queen liked the last kind of pizza so much that she sent to the pizzzaiolo a letter to thank him saying, “I assure you that the three kinds of pizza you have prepared were very delicious.” Raffaele Esposito dedicated his specialty to the Queen and called it “Pizza Margherita.” This pizza set the standard by which today’s pizza evolved as well as firmly established Naples as the pizza capitol of the world.

In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner. It was cut from a large tray that had been cooked in the baker’s oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk.

Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum. For many people, especially among the Italian-American population, the first American pizzas were known as Tomato Pie. Even in the present 21st century, present-day tomato pie is most commonly found in the Northeastern United States, especially in Italian bakeries in central New York. Tomato pies are built the opposite of pizza pies – first the cheese, then the toppings, and then the sauce. In case you would like to read more about the history of Pizza I Found this story on whats cooking America.

Ingredients

1 1/3 cup water
1 1/2 tsp instant yeast
2 tbsp sugar
2 tbsp. olive oil
3 cups bread flour
1/4 tsp. garlic powder
1/4 tsp onion powder
1 1/4 tsp. salt
2 tbsp. cornmeal

Instructions

1.  Before you start turn the oven on to 350F. When you are finished making the dough this is where I put the dough on top of the stove to rise.
2.   Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer’s instructions. Set to ‘dough’ mode.
3.   Food processor:  Place water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes.
4.  Dough hook: Place water, sugar, yeast in bowl and let it sit for 5 min till frothy. Add olive oil to the yeast mix.

5. Then add the bread flour, garlic powder, onion powder and salt. Knead with dough hook to form a soft, but not-too sticky dough (about 5 minutes).

6. Put a little olive oil in the bowl. Add the pizza dough and cover with plastic wrap or a towel. Put the bowl on the preheated oven so the dough can rise.

Split the dough by 4 balls and cover with a towel and let it rise again for about 30 min.

By Hand: use only all-purpose flour. Place water, sugar, salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour and knead to form a soft, but not-too sticky dough (about 8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes.

(*) For a breadier pizza dough – depending on taste and recipe requirements, you can add an additional 1/4 tsp. yeast.
Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.

Thin Crust Pizza Dough
 
Prep time
Total time
 
Serves: 4
Ingredients
  • 1⅓ cup water
  • 1½ tsp instant yeast
  • 2 tbsp sugar
  • 2 tbsp. olive oil
  • 3 cups bread flour
  • ¼ tsp. garlic powder
  • ¼ tsp onion powder
  • 1¼ tsp. salt
  • 2 tbsp. cornmeal
Instructions
  1. Before you start turn the oven on to 350F. When you are finished making the dough this is where I put the dough on top of the stove to rise.
  2. Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to 'dough' mode.
  3. Food processor:
  4. Place water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes.
  5. Dough hook:
  6. Place water, sugar, yeast in bowl and let it sit for 5 min till frothy. Add olive oil to the yeast mix.
  7. Then add the bread flour, garlic powder, onion powder and salt. Knead with dough hook to form a soft, but not-too sticky dough (about 5 minutes).
  8. Put a little olive oil in the bowl. Add the pizza dough and cover with plastic wrap or a towel. Put the bowl on the preheated oven so the dough can rise
  9. Split the dough by 4 balls and cover with a towel and let it rise again for about 30 min.
  10. By Hand:
  11. In this case, use only all-purpose flour. Place water, sugar, salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour and knead to form a soft, but not-too sticky dough (about 8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes.
  12. (*) For a breadier pizza dough - depending on taste and recipe requirements, you can add an additional ¼ tsp. yeast.
  13. Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic.

Thin Crust Pizza dough

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Dinner Rolls

Jul 6, 2012 by

 


Ingredients

1 packet dry yeast
1 cup warm water (100F-110F)
3/4 cup milk
1/2 cup buttermilk
3 tbsp. sugar
2 tbsp. unsalted butter room temp
5 cups all purpose flour
1 1/2tsp kosher salt

Instructions

1.    Proof the yeast for the dough in warm water in the mixer bowl for 5 min, or until foamy and bubbly.
2.   Warm the milk to 100F in a saucepan. Add warmed milk, buttermilk, 3Tbsp sugar, 2 Tbsp butter, 3 1/2 cups flour and salt to the proofed yeast. With a paddle attachment mix on low speed until combined, then increase speed to high beat for 2 more min. Switch to the dough hook and add the remaining 1 1/2cups flour. Mix on low speed until incorporated, then increase speed to medium. Mix for 5-7 min or until dough pulls away for from the sides. Cover the bowl with plastic. Put the oven on 350F and put the bowl with the dough on top of the stove, the heat underneath the bowl from the oven will make the dough rise. If you make it from the frozen dough, defrost the dough, Butter the cast iron skillets.
3.   Make little balls out of the dough and let it rise in a cast iron skillet. Melt some butter and brush the top of the rolls with it. Put the rolls in a preheated oven of 350F/180C for 30 min. Brush with some melted butter and maybe you like to add some thyme, sea salt, poppy seeds or sesame seeds.

Dinner Rolls
 
Ingredients
  • 1 packet dry yeast
  • 1 cup warm water (100F-110F)
  • ¾ cup milk
  • ½ cup buttermilk
  • 3 tbsp. sugar
  • 2 tbsp. unsalted butter room temp
  • 5 cups all purpose flour
  • 1½tsp kosher salt
Instructions
  1. Proof the yeast for the dough in warm water in the mixer bowl for 5 min, or until foamy and bubbly.
  2. Warm the milk to 100F in a saucepan. Add warmed milk, buttermilk, 3Tbsp sugar, 2 Tbsp butter, 3½ cups flour and salt to the proofed yeast. With a paddle attachment mix on low speed until combined, then increase speed to high beat for 2 more min. Switch to the dough hook and add the remaining 1½cups flour. Mix on low speed until incorporated, then increase speed to medium. Mix for 5-7 min or until dough pulls away for from the sides. Cover the bowl with plastic. Put the oven on 350F and put the bowl with the dough on top of the stove, the heat underneath the bowl from the oven will make the dough rise. If you make it from the frozen dough, defrost the dough, Butter the cast iron skillets.
  3. Make little balls out of the dough and let it rise in a cast iron skillet. Melt some butter and brush the top of the rolls with it. Put the rolls in a preheated oven of 350F/180C for 30 min. Brush with some melted butter and maybe you like to add some thyme, sea salt, poppy seeds or sesame seeds.

 

*Arrisje’s Recipe Card* Click on the pic below, save to your hard drive, print as a 4×6 pic*

Dinner rolls

 


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Garlic Bread Sticks

Jul 6, 2012 by

 


Ingredients

3 cups flour
1 teaspoon salt
1tablespoon sugar
4 tablespoons dry milk
1 tablespoon canola oil (or olive)
1 1/4 cups water
1 teaspoon lemon juice
2 1/4 teaspoons yeast
fresh rosemary
melted butter with garlic
Parmesan or Mozzarella cheese (if you like you can use both)

Instructions

Place all ingredients in mixer. Mix with paddle. Let rise 30 minute Punch down and let rise again for 30 minutes. Roll out and cut into sticks with pizza cutter. Place onto greased cookie sheets. Let rest 15 minutes. Bake in 375 for, baste with the garlic butter every 10 min until light brown. Should take about 45 min. While still hot from the oven brush with melted butter and sprinkle with dried Parmesan cheese and or Mozzarella cheese. Serve warm.

Garlic Bread Sticks
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 3 cups flour
  • 1 teaspoon salt
  • 1tablespoon sugar
  • 4 tablespoons dry milk
  • 1 tablespoon canola oil (or olive)
  • 1¼ cups water
  • 1 teaspoon lemon juice
  • 2¼ teaspoons yeast
  • fresh rosemary
  • melted butter with garlic
  • Parmesan or Mozzarella cheese (if you like you can use both)
Instructions
  1. Place all ingredients in mixer. Mix with paddle. Let rise 30 minute Punch down and let rise again for 30 minutes. Roll out and cut into sticks with pizza cutter. Place onto greased cookie sheets. Let rest 15 minutes. Bake in 375 for, baste with the garlic butter every 10 min until light brown. Should take about 45 min. While still hot from the oven brush with melted butter and sprinkle with dried Parmesan cheese and or Mozzarella cheese. Serve warm.

*Arrisje’s Recipe Card. Click on pic below, save to your hard drive, print as a 4×6 pic*.

Garlic Bread Sticks

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Sweet Potato Coconut Soup

Jun 25, 2012 by

Ingredients

  • 1 large onion
  • 2 stalks celery
  • 1 tbsp canola oil
  • 1 tbsp minced ginger
  • 1 1/2 tsp curry
  • 1/4 tsp nutmeg
  • 2 bay leaves
  • 1 tsp cumin
  • 1/2 tsp salt
  • 3 cups chicken broth
  • 4 large sweet potatoes
  • zest of 1 orange
  • 2 tbsp brandy, or dark rum
  • 1 cup orange juice
  • 1 can (14 oz) coconut milk
  • chopped green onions
  • crumbled fried bacon

Instructions

  1. Mince the onion and the celery and cook in the oil in the soup pot, over medium heat until the vegetables are translucent, about 10 min. Add the ginger, curry, nutmeg, bay leaves and salt.
  2. Add the stock, sweet potatoes, grated citrus peel and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 to 20 min. Remove and discard the bay leaves. Add the juice, coconut milk.
  3. Puree the soup with the immersion blender or food processor until smooth. Garnish with the green onion and crumbled bacon.

Sweet Potato Coconut Soup
 
Author:
Recipe type: Soup
Cuisine: Universal
Ingredients
  • 1 large onion
  • 2 stalks celery
  • 1 tbsp canola oil
  • 1 tbsp minced ginger
  • 1½ tsp curry
  • ¼ tsp nutmeg
  • 2 bay leaves
  • 1 tsp cumin
  • ½ tsp salt
  • 3 cups chicken broth
  • 4 large sweet potatoes
  • zest of 1 orange
  • 2 tbsp brandy, or dark rum
  • 1 cup orange juice
  • 1 can (14 oz) coconut milk
  • chopped green onions
  • crumbled fried bacon
Instructions
  1. Mince the onion and the celery and cook in the oil in the soup pot, over medium heat until the vegetables are translucent, about 10 min. Add the ginger, curry, nutmeg, bay leaves and salt.
  2. Add the stock, sweet potatoes, grated citrus peel and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 to 20 min. Remove and discard the bay leaves. Add the juice, coconut milk.
  3. Puree the soup with the immersion blender or food processor until smooth. Garnish with the green onion and crumbled bacon.

 

*Arrisje’s Recipe Card. Click on the pic below,save to your hard drive and print as a 4×6 pic.*

 

Sweet Potato Coconut Soup

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