Hot Food & Recipes

Servings: 18 Servings
Category: Breads | Appetizers
Ingredients

• 2 Bread dough loaves*
• 1 Large egg white
• 1/4 c Grated Parmesan cheese
• 1 ts Dried tarragon leaves
• 1 ts Dried dill weed

Directions
* – frozen white or whole wheat, thawed Set loaves on a floured board and pat each loaf into a 5×10″ rectangle. Cover lightly with plastic wrap and let rinse until puffy, 45 minutes to 1 hour. Cut each loaf crosswise into 9 equal pieces. Pick up the ends of each piece, and stretch it to the length of a 12×15″ greased baking sheet and set on pan; if dough snaps back, let rest a few minutes, then stretch again. Repeat to make each stick, spacing about 1 1/2″ apart. With scissors at a 45′ angle, snip dough to make cuts about 1/2″ apart along about 4″ of 1 end of each stick. Beat egg white until slightly frothy; brush dough lightly with egg white. Mix cheese, tarragon, and dill. Sprinkle evenly over dough. Bake in a 350′ oven until breadsticks are browned, 20-25 minutes. (If using 1 oven, switch pan positions halfway through baking; chill remaining pans of dough until oven is free.) Transfer breadsticks to racks. Serve warm or cool. If you make sticks ahead, let cool, package airtight, and hold up to 4 hours, or freeze. To recrisp, bake breadsticks (thawed, if frozen), uncovered, on pans in a 350′ oven until warm, about 5 minutes. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Bread machi | Breads
Ingredients

• 8 oz Water
• 1 lg Egg
• 1 1/4 ts Salt
• 1 tb Sugar
• 3 oz Asiago Cheese; 1 C Lightly
• -Packed
• ; Finely Shredded
• 1 oz Romano Cheese; Or Parmesan,
• ; Generous 1/3 C
• 1/2 c Yellow cornmeal
• 2 3/4 c Bread Flour; or unbleached
• -flour
• 2 ts Active dry yeast

Directions
Place all ingredients in pan of bread machine in order listed, or in the order recommended for your machine. Set controls for Basic bread with medium crust and start machine. Makes one 1 1/2-pound loaf. I created this bread in response to a recent request on this list, and also because I wanted to make a cheese bread using some of the excellent Asiago cheese that we sell at our food co-op. This bread has an *absolutely wonderful* aroma while it’s baking. I’ve made it twice and it has already become my husband’s new all-time favorite bread. It’s definitely worth the extra effort to use freshly grated cheeses. The cornmeal adds some body and helps make a crisper crust, but if you can’t eat corn, leave it out and add more flour (start with 1/4 cup flour and add more if needed). >From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Bonnie Briscoe

Servings: 6 Servings
Category: Breads
Ingredients

• 1/2 lb Artichoke hearts, cooked and
• -diced
• 4 Eggs, separated
• 1 ts Baking powder
• 3 Green onions, chopped (green
• -parts only)
• 1 tb Grated lemon peel
• 1/2 c Flour
• Salt and pepper to taste
• 1 tb Cornstarch
• 4 c Oil for frying, Peanut or
• -corn oil

Directions
Place artichoke hearts in a large bowl and stir in egg yolks and baking powder. Add green onion. Fold in lemon peel. Mix in flour, salt and pepper. In a separate bowl, beat egg whites and cornstarch together until peaks form. Fold egg whites into artichoke mixture. Heat oil to 360 degrees. With a tablespoon, drop half dollar sized dollops of fritter batter into oil. Fry until golden brown, maintaining oil at 360 degrees. Remove fritters with a slotted spoon and drain on paper towels. See recipes for Sfuzzi’s Asparagus Mushroom Salad and Basil Vinaigrette. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Breads
Ingredients

• 1 pk Dry yeast
• 1 1/2 c Warm water
• 1 ts Salt
• 2 c All-purpose flour
• 2 c Whole wheat flour
• Toasted sesame seeds

Directions
Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. (C) 1992 The Los Angeles Times From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Breads | Desserts
Ingredients

• 2 c Flour, unsifted
• 1 c Sugar
• 1 ts Baking powder
• 1 ts Salt
• 1/2 ts Arm & Hammer Baking Soda
• 1 c Masked ripe bananas (about
• 3 small)
• 1/2 c Butter or margarine
• 2 x Eggs
• 1 c Mini semi-sweet chocolate
• Chips
• 1/2 c Chopped walnuts

Directions
Directions: Lightly greast the bottom only of a 9-1/4 by 5-1/4 by 2-3/4 inch loaf pan. Set aside. In large mixing bowl, combine all ingredients except small chocolate chips and walnuts; blend well on medium speed. Stir in small chocolate chips and walnuts. Bake at 350 for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Bread
Ingredients

• 3 lg Eggs (I used 1 Egg
• -Beaters (=2 eggs) and 1
• -egg)
• 1/4 c Milk (I used skim)
• 1/2 ts Vanilla extract
• 3/4 c All-purpose flour
• 1/2 ts Salt
• Apple filling (below)
• Sifted powdered sugar
• Whipped cream (I omitted
• -this time; as I didn’t
• -have any anyway)

Directions
——————————-APPLE FILLING——————————- 4 lg Granny Smith apples; -cored and sliced 1/4 c Honey Lemon juice Cinnamon Date: Thu, 20 Jun 1996 19:09:50 -0400 From: Jim Porter Here is a breakfast dish that was in Southern Living magazine this spring, published from /The Dairy Hollow House Cookbook/. I originally (before finding this list) made it according to the recipe — not fat-free. For this past Sunday’s breakfast I trimmed it back, and it came out just as well. I thought you might enjoy it too. This is basically a big, puffy pancake that you cover with sauteed apples and slice into wedges. For the apple filling, I just modified the (microwave) “sauteed” apples recipe posted in the archives (courtesy Asha Dornfest), instead of sauteeing with 1/4 c of butter. (Spray “skillet” with cooking spray.) HEAT a 12-inch cast-iron skillet in a 450 degree oven for 5 mins. (I just used my chili pot, with the plastic handles removed. You’ll want something a little deep, as this pancake puffs-up when cooking) COMBINE first 3 ingredients in a mixing bowl; beat at medium speed with electric mixer until smooth. Add flour and salt; beat 5 mins. POUR batter into hot skillet. Bake at 450 for 15 mins.; reduce heat to 350, and bake 8 mins., or until puffed and browned. Remove from oven; spoon Apple Filling over pancake (pancake will deflate). Sprinkle with powdered sugar. Cut into wedges, and serve immediately. Yield 4 servings. APPLE FILLING: Place apples in microwavable container with a squeeze of lemon juice and a sprinkling of cinnamon (and Butter Buds, if you like). Cook on high for 4 minutes, or more — till desired tenderness (I cook it longer (double?, stirring after half the time), as I like them tender. Remove from microwave; stir in honey, and let sit till you are ready to use. FATFREE DIGEST V96 #175 From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 12 Servings
Category: Bread
Ingredients

• 1 tb Active dry yeast
• 1 1/2 c Bread flour
• 1 1/2 c Graham (whole wheat) flour
• 1/2 c Rye flour (use the coarse
• -grind; preferably)
• 2 tb Wheat gluten (sometime
• -called vital wheat gluten)
• 1 ts Salt
• 1 tb Honey
• 1 2/3 c Water

Directions
Date: Thu, 21 Mar 1996 14:22:39 -0500 From: Dotnapier@aol.com Add ingredients in order suggested by your bread machine manual. This is intended for a 3 cup bread maker, if your machine is smaller just scale it accordingly. Similarly, your bread maker may suggest using less than 1 TB yeast. For a particularly festive bread try adding 1 TB basil 1 TB tarragon 1 tsp rosemary chopped garlic… Posted by Ari Kornfeld to the Fatfree Digest [Volume 15 Issue 23] Feb. 23, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #83 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 10 Servings
Category: Breads
Ingredients

• 1 Recipe basic arepa dough
• 2 tb Oil
• 1/2 lb Ground beef
• 1/2 lb Ground pork
• 1 md Onion — chopped
• 1 Clove garlic — minced
• 1 sm Green chile — chopped
• 2 lg Tomatoes — peel, seed, chop
• 1/2 ts Achiote powder
• 1/2 ts Ground cumin
• 1/4 ts Thyme leaves
• 1/4 ts Black pepper
• 1 ts Salt
• 8 Pimento-stuffed olives
• -sliced
• 1 tb Capers

Directions
Stuffed Arepas From Venezuela Heat oil in a heavy skillet over medium heat, add meat, onions, garlic, green chile, tomato, achiote, cumin, thyme, black pepper and salt, and cook, stirring occasionally, for 20 minutes, or until tomatoes have formed a thick sauce. Stir in olives and capers. Prepare a recipe of basic arepas, shape into 3-inch discs (3/4-inch thick), cook. When done, split in half, fill with meat sauce and serve hot. NOTES : Entered into MasterCook by Garry Howard – Cambridge, MA garhow@hpubmaa.esr.hp.com From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Breads
Ingredients

• 1 Recipe basic arepa dough
• 2 Egg yolks
• 4 tb Butter — softened
• 1 c Muenster cheese — grated
• Butter — softened

Directions
Knead dough with egg yolks, butter and cheese until smooth. Shape to 4-inch discs and cook on a lightly greased griddle until crusty on both sides. Serve hot, spread with butter. If desired, 1 tablespoon of grated cheese can be sandwiched between 2 very thin rounds of dough before cooking. NOTES : Entered into MasterCook by Garry Howard – Cambridge, MA garhow@hpubmaa.esr.hp.com File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Servings: 20 Servings
Category: Breads | Columbian | Venezuelan | Cheese | Pork
Ingredients

• 1 Basic arepa dough recipe
• 1 c Grated Muenster cheese; OR
• 1 c Ground chicharrones

Directions
Fried Corn Cakes From Antioquia With Cheese Or Pork Rind Knead dough with cheese or chicharrones until smooth. Shape into 4-inch discs and deep-fry in hot oil until crispy. Drain on paper towels and serve hot. These arepas can also be cooked on a griddle and served with butter. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini