Tuesday, December 30, 2014

French Bread

This recipe comes from my Better Homes and Garden 11th Edition Cookbook.  I have used this cookbook so much it is falling apart!
French Bread
5 1/2 to 6 cups all-purpose flour
2 packages active dry yeast (a package is 2 1/4 tsp)
1 1/2 tsp salt
2 cups warm water (120 to 130 degrees F)
1 slightly beaten egg white
1 Tablespoon water

In a large mixing bowl stir together 2 cups of the flour, the yeast and the salt.  Add the warm water to the dry mixture.  Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly.  Beat on high speed  for 3 minutes.  Using a wooden spoon, stir in as much as the remaining flour as you can.

Turn the dough out onto a lightly floured surface.  Knead in enough remaining flour to make a stiff dough taht is smooth and elastic (8 to 10 minutes)  Shape the dough into a ball.  Place dough in a lightly greased bowl turning once to grease surface of the cough.  cover and let rise in a warm place till double in size (about 1 hr.)

Punch dough down.  Turn dough out onto a lightly floured surface.  Divide dough in half .  Cover and let rest for 10 minutes.  Meanwhile, lightly grease a baking sheet.  Sprinkle with cornmeal.

Roll each portion of the dough into a 15x10 rectangle.  Roll up, jelly-roll style, starting from a long side; seal well.  Pinch ends and pull slightly to taper.  Place seam side down on prepared baking sheet.  In a small mixing bowl stir together egg white and water.  Brush some the egg white mixture over loaves.  Cover and let rise till nearly double in size (for 35 to 45 minutes).  Using a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf.

Bake in a 375F oven for 20 minutes.  In the first 10 minutes you can use a spray bottle and spray dough with water.  This is important for the french bread's crust texture to come out right.  Continue baking for 15-20 minutes more or till bread sounds hollow when you tap the top with your fingers.  Immediately remove bread from baking sheet.  Cool on wire racks.  Make 2 loaves.


Thursday, February 27, 2014

McCormick Mediterranean Herb Crusted Tilapia

McCormick Mediterranean Herb Crusted Tilapia

1 tsp McCormick Minced Garlic
1 tsp McCormick marjoram leaves
3/4 tsp McCormick ground mustard
3/4 tsp McCormick basil leaves
3/4 tsp McCormick oregano leaves
1/2 tsp McCormick coarse ground black pepper

6 tilapia or flounder filets about 11/2 pounds
1/2 tsp salt
1/3 cup butter or olive oil
1 1/2 chopped fresh spinach leaves
3/4 cup Pablo bread crumbs
1/3 cup finely chopped red bell pepper
3 T shredded parmesan cheese

1.  Place fish tinfoil-lined shallow baking pan. Sprinkle with salt. Mix butter and all of the spices in medium bowl. Brush fish with one tbsp of seasoned butter.

2.   Stir spinach, Pablo, pepper, and parmesan cheese into remaining butter. Divide mixture evenly among fish fillets, pressing lightly so mixture adheres to top of fish.

3.   Bake in preheated 400 degree F oven 15 min until fish flakes readily with fork.

This is such a tasty recipe. My kids love it! It is from a premature packet from McCormick. I get my tilapia frozen from Winco for a pretty good price.

Sunday, January 20, 2013

Apple-stuffed Acorn Squash

This recipe comes from Winder Farms in Utah:

Apple-stuffed Acorn Squash


*Acorn squash, halved
*1 T margarine
*1/4 cup chopped onion
*1 cup peeled and seeded Granny Smith Apple
*1/3 cup golden raisins (I used craisins)
*1 T brown sugar
*1/4 tsp cinnamon
*1/2 cup shredded cheddar cheese


Preheat oven to 350 degrees F. Place the squash onto a baking sheet cut side down.  Fill the baking sheet with 1/2 inch of water.  Bake the squash for 40 minutes.  drain off any water remaining.  While the squash is baking, melt the margarine over medium heat.  Cook the onion and apple in the margarine until the onion has softened and turned translucent---10 to 15 minutes.  Scrape the mixture into a bowl and cool until the squash is done baking.  Stir in the raisins, brown sugar, cinnamon, and cheese into the apple mixture.  Turn the squash cut side up on the baking sheet.  Fill the cup and return to the oven.  cook about 15 minutes until hot and cheese is melted.

Wednesday, November 21, 2012

Hamburger Soup

The other day, I was visiting my sister Emma and her house smelled so wonderful!  She was making Hamburger soup for her neighbor and it just was heavenly!!!  The longer you let this simmer on the stove, the better it tastes but you can also do this recipe in 2 hours if you are in a pinch for time. I started cooking mine at 3 p.m. and we were ready to eat by 6 p.m.but it would've tasted better if I had started it earlier. Anyway, this recipe has a lot of ingredients but I hope that doesn't discourage anyone from making this. It is so good!!!!!

2T dried minced onion (I chopped up fresh onion for mine)
1/2 tsp garlic salt
4 medium potatoes (peeled and cubed)
2 stalks celery sliced
4 large carrots, peeled and sliced
1 lb ground beef
1 can diced tomatoes
8 cups water
1 T dried parsley
2 1/2 T Beef Base (this is beef bullion...this is what really gives the flavor. It's the gooey beef base that comes in a little container..you keep it in your fridge after you open it. I think its called better than beef bullion. I got mine at Costco in the spices aisle.)
1 large bay leaf
1 tsp dried basil
1/2 cup quick cook barley (got this at Sprouts formerly Sunflower market for $1.59 for a box)
1 T Worcestershire sauce
salt and pepper to taste

Combine all the ingredients and let simmer on the stove all day. Enjoy this cozy and delicous meal.  My kids all looked at unsure if they would like but after one bite, they all ate up! My 14-year-old daughter said, "Okay, okay...it was better than I thought it would be." that is a ringing endorsment coming from her! Enjoy!

Sunday, March 11, 2012

Spaghetti sauce

I made spaghetti last night and I thought I would experiment and it turned out pretty good. So here is the recipe for the spaghetti sauce:

1 lb ground beef
1 minced garlic clove
1 can tomato soup (10 3/4 oz)
1 can diced tomatoes (14 oz)
italian seasoning
salt and pepper
2 bay leaves

I browned the hamburger with the garlic and onions.  Then I added the soup, tomatoes and seasonings and let it simmer for about 20 minutes. Very simple, easy and delicious! Serve over spaghetti noodles. enjoy!

Friday, January 20, 2012

Sloppy Joes, Oven Steak fries and Fry Sauce

So I didn't put the recipe here for the fries because they are from my cookbook our best bites.  You can go to their website ourbestbites.com and look in the index for Oven Steak Fries.  They turned out so good! Basically you mix spices and olive oil together and spread them over potato wedges (one potato cut in 8 pieces)  So yummy!!! Then, I made Crockpot Sloppy Joes from a recipe on Pinterest and put the meat in a yummy Rhodes roll.  The fry sauce is 1/4 cup mayo (not miracle whip) and 1/4 cup ketchup mixed together. Delicious!!!! Wonderful dinner!

Wednesday, January 18, 2012

Penne Pasta and Chicken in Alfredo Sauce

I got the Alfredo Sauce from the Cookbook "Our Best Bites" and it is the best Alfredo sauce I have ever tasted!
Alfredo Sauce:
2 cups milk (I used 1 1/2 cups whole milk with 1/2 cup water mixed in because they originally call for low-fat milk)
1/3 cup or 3 oz of low fat cream cheese (I used regular)
2 T flour
1 tsp Kosher salt
1 T butter
3 garlic cloves (I used 2), minced
1 cup freshly grated Parmesan cheese

In a blender (I used my magic bullet!) blend the milk, cream cheese, flour and salt and set aside. In a large saucepan, melt the butter and add garlic. Stir constantly on medium heat so the garlic doesn't burn. Add the milk mixture to the pan. Stir constantly for 3-4 minutes or until it comes to a simmer. Keep stirring and let it cook for about 6-7 min. Once the sauce has thickened remove from heat. Whisk the cheese into the sauce and cover immediately. It is important that you buy a triangle of Parmesan cheese and freshly grate it. If you use already grated parmesan, it will be lumpy. In my opinion, I think the freshly grated cheese made such a difference in the taste!! Allow the sauce to thicken for 10 minutes. I had cooked up some penne noodles before I did the sauce and I added already cooked chicken (in a can...Costco chicken is the best!!) Stirred together, noodles, sauce and chicken...let it sit the 10 minutes and you have a fabulous dinner! We had banana poppy seed muffins with our dinner and should have had a vegetable. Next time, I'll make brown sugared carrot coins to go with it!