French Country Bread

INGREDIENTS

1/2 teaspoon active dry yeast
1 cup warm water
1 1/2 cups bread flour
2 teaspoons active dry yeast
2 cups warm water
1 cup whole wheat flour
3 cups bread flour
2 teaspoons salt

DIRECTIONS

The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Food Recipe Information Posted By:-   Blueshoots.com

Source:-http://allrecipes.com/

 

  

 Italian Ricotta Cheesecake

 

INGREDIENTS

 

• 9 eggs
• 3 pounds ricotta cheese
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup white sugar
• 1 teaspoon grated orange zest
• 1 (1.5 fluid ounce) jigger whiskey, optional

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
2. Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
3. Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

Food Recipe Information Posted By:-   Blueshoots.com

Source:-http://allrecipes.com/

 Chicken Fried Chicken

 

INGREDIENTS

30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves

DIRECTIONS

Place crackers in a large resealable plastic bag, seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Food Recipe Information Posted By:-   Blueshoots.com

Source:-http://allrecipes.com/Recipe/Chicken-Fried-Chicken/Detail.aspx

 Baked potatoes with oregano

 

INGREDIENTS :

1,5 kg potatoes

1/2 cup olive oil lemon juice oragano salt pepper
 
DIRECTIONS :

Wash and peel the potatoes. Chop them in small pieces and dredge them with salt, pepper and oregano. Spread them in a baking pan, pour olive oil and lemon juice and bake in medium temparature (180 C) for an hour.
 

Food Recipe Information Posted By:-   Blueshoots.com

Source:-http://www.greek-recipe.com/

 Chocolate Mousse

 Big Soft Ginger Cookies

 

INGREDIENTS

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Food Recipe Information Posted By:-   Blueshoots.com

Source:-http://allrecipes.com/Recipe/Italian-Anisette-Cookies/Detail.aspx

 Italian Anisette Cookies

 

 

INGREDIENTS

4 cups all-purpose flour
1 cup white sugar
1/2 cup milk
2 eggs
6 tablespoons baking powder
3/4 cup vegetable oil
1 tablespoon anise extract
1 teaspoon anise extract
1 cup confectioners' sugar
2 tablespoons hot water

 
DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.

Food Recipe Information Posted By:-   Blueshoots.com

Source:-http://allrecipes.com/Recipe/Italian-Anisette-Cookies/Detail.aspx

 Grilled Chicken Pasta Salad

 

INGREDIENTS

• 8 ounces dry fusilli pasta
• 1/2 pound boneless, skinless chicken breasts
• 1/2 cup McCormick® Flavor Medleys Lemon Pepper Saucy Seasoning Blend
• 1 (14 ounce) can artichokes, drained and chopped
• 1 green onion, chopped

DIRECTIONS

1. Cook pasta according to package directions; drain and set aside.
2. Broil or grill chicken 5 minutes per side. Brush chicken with 1/4 cup Flavor Medleys. Cook chicken 2 minutes longer or until done. Cut chicken into strips.
3. Toss with pasta, remaining Flavor Medleys, artichokes, and green onion. Garnish with Parmesan cheese.

Food Recipe Information Posted By:-   Blueshoots.com

Source:-http://allrecipes.com/Recipe/Grilled-Chicken-Pasta-Salad/Detail.aspx

 Fortunate Lemon Chicken Recipe

 

INGREDIENTS

4 whole boneless chicken breasts, skin off
½ cup cornstarch (corn flour)
3 tbls water
4 egg yolks – gently beaten
salt, pepper – to taste
shallots – chopped

Lemon Sauce
½ cup lemon juice
2 tsp powdered chicken stock
2 tbls cornstarch (corn flour)
2 tbls honey
2½ tbls brown sugar
1 tsp grated ginger
1¾ cups water

DIRECTIONS

For the sauce, combine all the ingredients in a saucepan and stir over a low heat until it boils and then thickens.

Cut the chicken breast fillets into 3-4 pieces. Lay flat and pound slightly with a mallet or other heavy object.

Place cornstarch in a bowl and slowly add the water, and then add the slightly beaten egg yolks. Next add salt and pepper to your liking.

Dip the chicken pieces into this batter and ensure you drain well.

Place a couple pieces of the battered chicken at a time, into deep hot oil and fry until lightly browned.

Drain on absorbent paper.

Slice chicken further if required.

Arrange on plates of freshly cooked white rice. Sprinkle with shallots and spoon over hot lemon sauce.

Food Recipe Information Posted By:-   Blueshoots.com

Source:-http://www.chinatownconnection.com/fortunate-lemon-chicken-recipe.htm

 

 Chicken Noodle Soup

 INGREDIENTS

 

• 1 (2 to 3 pound) stewing chicken
• 2 1/2 quarts water
• 3 teaspoons salt
• 2 teaspoons chicken bouillon granules
• 1/2 medium onion, chopped
• 1/8 teaspoon pepper
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1 cup diced carrots
• 1 cup diced celery
• 1 1/2 cups uncooked fine noodles

DIRECTIONS

1. In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste. Remove bay leaf before serving.

Food Recipe Information Posted By:-   Blueshoots.com

Source:-http://allrecipes.com/Recipe/Chicken-Noodle-Soup-3/Detail.aspx

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