Garlic Wheat Bread Recipe

Ingredients:

• 2 c Wholewheat bread
• 5 ea Garlic cloves, crushed
• 1 ts Carom seeds
• Salt 1/2 c Vegetable oil
• 1 c Warm water
• 1/4 c Flour for dusting

Directions:

1. In a large bowl, mix the flour, garlic, carom seeds, salt, 1 tb oil & water until a dough is formed.
2. Knead for 7 to 10 minutes.
3. Cover & set aside for 20 minutes.
4. Divide dough into 8 equal portions & roll each into a smooth ball into a flat cake.
5. Dust occasionally to prevent sticking.
6. Heat an iron griddle, brush with 1 ts oil & fry each side for 2 to 3 minutes, brushing on more oil when turning the bread.
7. Remove & keep warm.
8. Repeat till all the bread has been cooked.

[Recipe Courtesy of Recipe Search]

You are reading Recipe: Garlic Wheat Bread. This post is the property of Recipe Bay © 2008.

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Taco Frittata Recipe

Ingredients:

• 7 large eggs
• 4 ounces left over taco meat
• 3/4 cup black beans
• Salsa
• Sour Cream

Directions:

1. Preheat oven to 400 degrees.
2. Place oven safe 10 inch skillet on stove over medium heat. If you aren’t sure if your skillet is oven safe or not, wrap aluminum foil around the handle.
3. Add taco meat and black beans to skillet and stir together.
4. Crack all the eggs into one medium size mixing bowl and beat by hand using a whisk or fork.
5. Once taco meat and beans have warmed up, add eggs and give one last quick stir.
6. Let the egg mixture cook without stirring. You want the bottom 1/2 to 2/3 to cook completely.
7. When most of the eggs have cooked through, but the top is still jiggly, transfer the pan to the oven.
8. Let it cook for 8-10 minutes until the top has cooked through as well. It should look like a big thick omelet.
9. When it is done, remove from oven and using a spatula, carefully slide frittata to a cutting board.
10. Cut frittata as you would a pizza and serve each slice topped with salsa and sour cream.

You are reading Recipe: Taco Frittata. This post is the property of Recipe Bay © 2008.

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Chicken Alfredo Pizza Recipe

Ingredients:

• 1 chicken breast trimmed of fat
• 1 tube of pizza crust
• 1 jar of Alfredo sauce
• 1 bag of shredded mozzarella cheese

Directions:

1. Place chicken breast in medium sauce pan and add cold water until the water level is about 1 inch above the chicken.
2. Place lid on pan and turn stove onto high.
3. Bring water to a boil and allow to boil for 7 to 10 minutes depending on size of chicken breast. Chicken should be cooked completely.
4. Preheat oven to 425 degrees.
5. Prepare your pizza dough by rolling out onto pizza stone or cookie sheet and poke dough in several places with a fork to avoid bubbles.
6. Remove chicken from the water, place into a medium size bowl and turn stove off.
7. Shred the chicken. You can do this by whatever method you prefer (two forks, hands etc). I have found the Mix n Chop from Pampered Chef is wonderful for shredding chicken.
8. Add about 1/3 cup of the alfredo sauce to shredded chicken.
9. Spread 1/2 to 2/3 cups of alfredo sauce onto pizza dough.
10. Spoon chicken on top of sauce to cover the entire pizza.
11. Top with mozzarella cheese so that the cheese covers the entire pizza.
12. Bake in oven for approximately 15 minutes, or until cheese is melted and slightly brown in spots.
13. Remove from oven and allow it to cool for about 5 minutes before eating.

You are reading Recipe: Chicken Alfredo Pizza. This post is the property of Recipe Bay © 2008.

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Rich Peach Ice Cream Recipe

Ingredients:

• 2 cups cold fat-free milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 4 medium peaches, peeled and chopped
• 2 cans (12 ounces each) fat-free evaporated milk
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup sugar
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/8 teaspoon salt
• 1 carton (8 ounces) fat-free frozen whipped topping, thawed

Directions:

1. In a large mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
2. Beat in the peaches, evaporated milk, condensed milk, sugar, lemon juice, extracts and salt.
3. Beat in whipped topping just until combined.
4. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions.
5. Refrigerate remaining mixture until ready to freeze.
6. Transfer to freezer containers; freeze for 2-4 hours before serving.

[Recipe Courtesy of Taste of Home]

You are reading Recipe: Peach Ice Cream. This post is the property of Recipe Bay © 2008.

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Blueberry Oat Bran Muffins Recipe

Ingredients:

• 2 cups oat bran cereal (plain)
• 2 egg whites lightly beaten
• 1/4 cup of honey or maple syrup
• 1/3 cup evaporated cane juice (or 1/4 cup packed brown sugar)
• 2 tablespoons of canola oil
• 2 teaspoons of baking powder
• 1 cup water (you can also use milk, but I’m not a milk fan)
• 1 heaping cup of fresh blueberries

Directions:

1. Preheat the oven to 400`F.
2. Combine all the ingredients together in a large bowl, except the blueberries.
3. Mix thoroughly, then add the blueberries and stir them in gently.
4. Spray 12 muffin cups with cooking spray, or line the muffin cups with paper baking cups.
5. Fill the muffin cups each 3/4 full and bake for 17-18 minutes, or until done.
6. I’ve also chopped up peaches, and bananas and substituted them for the blueberries.

[Recipe Courtesy of Robust Cooking]

You are reading Recipe: Blueberry Oat Bran Muffins. This post is the property of Recipe Bay © 2008.

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Sourdough Honey Whole Wheat Bread Recipe

Ingredients:

• 1 cup whole wheat sourdough starter (don’t worry if you only have white starter, it’ll work as well!)
• 2 cups whole milk
• 1/4 cup mild honey
• 2 large eggs
• 6 cups (divided) whole wheat flour, plus extra for kneading
• 2 teaspoons sea salt
• 6 Tablespoons unsalted butter, at room temperature

Directions:

1. The Night before you are going to bake bread, using a large bowl make a sponge by mixing the starter with the milk and 2 cups of flour.
2. Cover with plastic wrap and leave at room temperature overnight.
3. The next morning, stir the sponge before beginning.
4. Add in the honey and eggs, stirring until incorporated.
5. Add the flour, salt and butter and stir with your hand or a wooden spoon until a rough mass forms.
6. Using a pastry scraper, scrape the dough out of the bowl and onto a lightly floured work surface.
7. Knead until smooth and elastic, dusting the work surface with only enough flour to keep the dough from sticking, 5-7 minutes.
8. Form the dough into a ball and transfer into a lightly oiled bowl.
9. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot until it doubles in bulk.
10. Sourdough generally takes longer to rise than commercial yeast, so expect anywhere from two to four hours, depending on the strength of the starter and the heat in your kitchen.
11. Butter two 9×5-inch loaf pans.
12. Once the dough has doubled in bulk, punch down the dough and using the pastry scraper, scrape out onto a clean work surface.
13. Cut dough in half with a sharp knife or bench scraper.
14. For each half, evenly flatten the dough with the heel of of your hand.
15. Roll the bottom third up onto itself and seal it by pushing it gently with the heel of your hand.
16. Continue rolling and sealing the dough until you have an oval log.
17. Place the log, seam side down, in the prepared loaf pans.
18. Press on them lightly to flatten them evenly into the pans.
19. Cover loosely with a kitchen towel and let the loaves rise in a warm, draft-free spot until the double in size, up to two hours.
20. Position a rack in the middle of the oven and preheat to 375 degrees Fahrenheit.
21. Slash loaves, then immediately bake loaves until they are honey brown and sound hollow when tapped on the top, 35-40 minutes, turning the loaves once for even browning. Be careful not to overbake this bread or it will be dry.
22. Carefully remove the loaves from the pans and let cool completely on wire racks before slicing.

[Recipe Courtesy of Sarah's Musings]

You are reading Recipe: Sourdough Honey Whole Wheat Bread. This post is the property of Recipe Bay © 2008.

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