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bread hunger no
at recipeseasy.com
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'amaiz'-Ing Bread Pudding
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Yield: 4 servings
2 ts Vegetable oil
2 Garlic cloves; minced
2 Onions; chopped
10 oz Canned baby clams
14 oz Canned tomato sauce
1/4 c Fresh parsley; chopped
2 ts Granulated sugar
1/4 tb Salt
1/4 tb Pepper
3/4 lb Linguine
In a large skillet, beat oil over medium heat; cook garlic and onions,
stirring occasionally, for 5 minutes or until softened.
Drain clams, reserving 1/3 cup juice. Add juice to skillet along with
tomato sauce, half of the parsley, the sugar, salt and pepper; cook
for 5 minutes or until slightly thickened. Add clams; cook for 1
minutes.
Meanwhile, in large pot of boiling salted water; cook pasta for 8-10
minutes or until tender but firm; drain well and return to the pot.
Add sauce and toss to coat.
Serve sprinkled with remaining parsley.
4 servings for $6.85CDN [Feb 96]
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( From Bread Mix ) Big Soft Pretzels
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Yield: 4 Servings
8 oz Dried fava beans, soaked
2 ea Celery ribs, chopped
1 md Onion, chopped
2 ts Salt
2 tb Fruity olive oil
12 oz Broccoli or rabe
1/3 c Water
1 tb Salt
3 tb Fruity olive oil
2 ea Garlic cloves, minced
Drain the beans & slip them outr of their skins. If the skins cling
too tightly, boil them for 5 to 10 minutes & then skin. Put peeled
beans in a pot with celery & onion. Add just enough water to cover &
bring to a simmer. Add the 2 ts salt, cover & cook for 20 to 25
minutes or until the beans are very soft. Add more water if
necessary. Drain & place in a processor with the 2 tb olive oil.
Clean the broccoli rabe by peeling off any thick skin covering the
larger stems & cut into 2" pieces. Rinse the greens well. Bring the
water to a boil, add the greens & 1 tb salt, cover & cook until the
greens are soft but not mushy, 5 minutes. Drain. Warm the
3 tb olive oil in a skillet & slowly saute the garlic just
enough until it is golden brown & soft. Do not let it brown. Add the
greens & swilr them around in well flavoured oil. Serve on a platter,
spooning the garlic infused greens over the favas.
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1 Lb Lemonade Bread (Bread Machine)
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Yield: 1 Servings
--CHORIZO-----
2 lg Garlic cloves; crushed
1 lb Ground turkey
1 ts Crushed red pepper
1 ts Cayenne; (or substitute
-paprika fo
1 tb Hot paprika
1 tb Sweet paprika
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground cumin
1 ts Salt
1 ts Cracked black pepper
1 ts Greek oregano
3 tb Olive oil; (up to 4)
1 tb Water
1 1/2 tb Cider vinegar
2 tb Olive oil; (for pan-frying)
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1935 Chocolate Bread
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Yield: 4 servings
8 oz Cream cheese; cubed
3/4 c Grated parmesan cheese
1 Stick butter; softened
1/2 c Heavy cream
8 oz Fettucine; cooked & drained
1/8 ts Fresh grated nutmeg
In a large saucepan, stir together the cream cheese, parmesan,
butter, and cream. Heat, stirring, until smooth. Add hot, cooked
fettuccini, and toss until well covered. Serve immediately, sprinkled
with nutmeg.
NOTES : Margarine, and milk can be substituted for the butter and
cream for the weak at heart.
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A Big Rustic Fish And Panchetta Stew Thickened with Bread
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Yield: 48 Servings
5 ts Baking soda
2 c Boiling water
1 c Canola oil
1 c Sugar or less
6 ea Egg whites
4 c All-Bran cereal
2 c Bran flakes
5 c Unbleached white flour
4 c Non-fat buttermilk
Mix baking soda and water. Set aside to cool. Cream oil and sugar.
Add egg whites and mix well. Combine bran cereals and flours. Add to
creamed mixture and stir in buttermilk. Add water and baking soda and
mix. Store the batter in a covered container in the refrigerator.
When ready to bake, preheat oven to 375 degrees and spoon batter into
lightly oiled or paper lined muffin tins. Return extra batter to
refrigerator. Bake muffins for 20-25 minutes. Makes 60 muffins.
------------------
-
1 Muffin calories 105,protein 3.0 gm,carb. 16.4 gm,total fat
4.0 gm,CSI Units 0.7,dietary fiber 2.3 gm,sodium 166 mg,potassium 127
mg,calcium 27 mg,iron
1.6 mg
------------------
~- The New American Diet by Connor & Connor
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Aafke's Spicy Quick Bread--Modified
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Yield: 1 servings
10 oz A-1 Steak Sauce
10 oz A-1 Bold Steak Sauce
4 oz Grey Poupon mustard
1 tb Poppy seeds
3 tb Curry powder
1/4 c Balsamic vinegar
1 c Salad oil
1 c Cold water
3 tb Honey
1 tb Thyme
1/4 c Hot sauce
2 tb Cayenne pepper
Porterhouse steak
Combine all ingredients in a large mixing bowl; mix well with a wire
whip. Refrigerate until needed. Marinate steak in refrigerator for
about 6 hours prior to serving. Remove from the refrigerator 2 hours
prior to serving. Grill steak on a hot grill to desired temperature.
Baste steak during cooking with the marinade. Marinade may be used on
steak, chicken, fish and vegetables.
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Al's Italian Bread
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Yield: 12 servings
=== FOR THE DOUGH ===
1 Envelope Active dry yeast -;
-(2 1/2 tspns)
1 c Warm water
1 pn Sugar
2 1/4 ts Kosher salt
1/4 c Johnnycake meal or
-fine-ground white
Cornmeal
3 tb Whole-wheat flour
1 tb Virgin olive oil
2 1/2 c Unbleached white flour -;
-(to 3 1/2 cups)
=== FOR THE TOPPING ===
Extra-virgin olive oil
3 c Freshly-grated
-Parmigiano-Reggiano cheese
1 1/2 c Freshly-grated Pecorino
-Romano cheese
3 c Shredded Fontina cheese
4 1/2 c Chopped canned tomatoes in
-heavy puree
3/4 c Chopped Italian flat-leafed
-parsley
Chiffonade of basil; for
-garnish
Dissolve the yeast in the warm water with the sugar. After 5 minutes
stir in the salt, johnnycake meal, whole-wheat flour, and oil.
Gradually add the white flour, stirring with a wooden spoon until a
stiff dough has formed. Place the dough on a floured board, and knead
it for several minutes, adding only enough additional flour to keep
the dough from sticking. When the dough is smooth and shiny, transfer
it to a bowl that has been brushed with olive oil. To prevent a skin
from forming, brush the top of the dough with additional olive oil,
cover the bowl with plastic wrap, and let rise in a warm place, away
from drafts, until doubled in bulk, 1 1/2 to 2 hours. Punch down the
dough and knead once more. Let the dough rise again for about 40
minutes. Punch down the dough. If it is sticky, knead in a bit more
flour. Divide into four balls. Cover the balls with plastic wrap and
allow to rise at room temperature for about 45 minutes. While the
dough is rising, prepare a hot charcoal fire, setting the grill rack
3 to 4 inches above the coals and set out topping ingredients. Place
dough on a large inverted cookie sheet brushed with 1 to 2
tablespoons extra-virgin olive oil. Turn the dough over to coat it
with oil. With your hands, spread and flatten the pizza dough into a
10- to 12-inch free-form circle, 1/8-inch thick. If you find the
dough shrinking back into itself, allow the dough to rest for a few
minutes, then continue to spread and flatten the dough. Do not make a
lip. You may end up with a rectangle rather than a circle; the shape
is unimportant. Take care not to stretch the dough so thin that small
holes appear. If this happens, all is not lost. Rather then try to
repair them, avoid them when adding toppings and drizzling with olive
oil. When the fire is hot, use your fingertips to lift the dough
gently by the two corners closest to you, and drape it onto the
grill. Catch the loose edge on the grill first and guide the
remaining dough into place over the fire. Within a minute, the dough
will puff slightly, the underside will stiffen, and grill marks will
appear. Using tongs, immediately flip the crust over onto the coolest
part of the grill. Quickly brush the grilled surface with 2 teaspoons
of virgin olive oil. Spread 1/4 cup of Parmigiano-Reggiano cheese, 2
tablespoons Pecorino Romano cheese, and 1/4 cup Fontina cheese over
the entire surface of the pizza. Dollop with 6 tablespoons of the
tomatoes and top with 1 tablespoon of the parsley. Drizzle the entire
pizza with virgin olive oil. After the toppings have been added,
slide the pizza back toward the hot coals so about half of the pizza
is directly over the heat. Rotate the pizza frequently so that
different sections receive high heat checking the underside by
lifting the edge with tongs to be sure it is not burning. The pizza
is done when the top is bubbling and the cheese has melted. Garnish
with basil and serve immediately. Continue stretching the dough balls
and grilling pizzas using the above topping ingredients. This recipe
yields 12 servings.
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Almond Bread
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Yield: 4 servings
1 100 gram who unblanched
-almonds; (31/2lb)
2 Eggs
150 g Light brown soft sugar;
-(5oz)
200 g Plain or wholemeal flour;
-sifted , about
; (7oz)
1/2 ts Bicarbonate of soda
Grated zest of 1 orange
A few drops of almond or
-vanilla
; flavouring
Butter for greasing
1. Preheat the oven to Gas Mark 6/200 ?C/400 ?F.
2. Spread the almonds on a baking sheet and toast lightly in the
oven, then chop them very roughly.
3. Beat the eggs and sugar together until light and fluffy, then fold
in enough flour to make a soft paste that will just hold its shape.
Gently fold in the remaining ingredients. Spoon the mixture onto a
greased baking sheet in 3 long sausage shapes measuring about 5 x
25cm (2 x 10 inches) not too close together. Bake in the oven for
10-12 minutes or until risen and golden.
4. Remove the baking sheet from the oven and cut each biscuit roll
diagonally into thin slices about 1cm (1/2 inch) thick. Spread them
out on the baking sheet and return them to the oven for a further
8-10 minutes or until hard.
5. Leave the biscuits to cool, then store in an airtight container.
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Amareto Bread Pudding
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Yield: 4 servings
--AMARANTH-----
1 c Pre-cooked whole grain
-amaranth
3 ts Olive oil; may be tripled
1 tb Lemon juice; or to taste
1 ts Chopped fresh cilantro;
-leaves only
Salt and pepper; to taste
--EGGPLANT-----
1/2 lb Fresh fenugreek leaves
3/4 lb Eggplant; peeled, sliced
-into 1/4-inch strips
Vegetable cooking spray; or
-up to 2-tbs olive oil
1/4 ts Turmeric
1/2 ts Cumin
1/2 ts Ground coriander seeds
1 pn Cayenne
Salt and pepper; to taste
1) Mix amaranth with seasonings and allow to sit for 1 hour.
2) Take eggplant and spray with vegetable oil or brush with 2
tablespoons of olive oil. Sprinkle with salt and pepper and grill.
Allow to cool and mix with remaining ingredients.
3) To serve, top amaranth with grilled eggplant.
Original recipe was modified to reduce the number of calories from
oil. * David Ruggerio, Chef/Owner * Le Chantilly/Pastis * 106 East
57th Street, New York, NY * Reservations 212/751-2931 * Recipe
contributed to benefit dinner: served at the League for the Hard of
Hearing Benefit: Oct 1998. See
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Amy's Bread Pt 1
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Yield: 1 servings
6 Mediumsized East Coast
-oysters
1 tb Lamb jus
18 Sprigs fresh thyme
1/2 oz Olive oil
12 oz Coarse sea salt; (for
-garnish)
Remove the oyster from the shell and place on paper towels. Reserve
the bottom half of the shell and scrub well. Pick 6 sprigs of thyme
and reserve for garnish. Sprinkle the other thyme over the oysters
and season with pepper. Heat the olive oil in a small saute pan and
add the oysters, thyme side down. Cook for 20 seconds until oysters
are lightly brown. Return the oyster to bottom shell with a drop of
lamb jus. Mound the salt over 6 small plates and place the oyster and
shell on the salt. Garnish with remaining thyme sprigs.
Yield: 2 servings
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